Sorry I couldn't be bothered doing both of the experiment methods before. And I had to edit my other one, cos I forgot to include the aim and hypothesis. I know fail.
Anyway, here it is:
Hypothesis: The larger the amount of yeast that is added to dough, the bigger and fluffier the bread becomes.
Aim: To investigate how the amount of yeast placed in dough affects the outcome of the final product, bread.
Procedure:
The ingredients were prepared, and the flour was distributed equally into five different bowls. Half a teaspoon of salt was added to each of these bowls, and the step was repeated with the sugar. 2 grams of yeast was added to the first bowl, 4 grams of yeast went into the second bowl, 6 grams in the third bowl, 8 grams in the fourth and 10 grams of yeast was added in the fifth and final bowl. 30mL of warm water, at 27 degrees celcius, was poured into the bowl, and gently stirred for two minutes, then left to rest for an additional two minutes. This step was repeated for each of the other bowls. The contents of the first bowl were extracted, and kneaded for five minutes, and a strip of coloured paper was positioned upon the dough to mark the sample number. This step was also repeated for the remaining bowls of dough, and were then encased in 2mm cling wrap. The dough was left in a warm area, in order to allow the yeast to cause the dough to expand. The oven was heated to 200 degrees Celcius, the cling-wrap encasings were removed, and all the dough packages were put in the oven. The bread was removed from the oven after 25 minutes, and observations were immediately recorded in Table 1 and Graph 1. The bread samples were sliced in half, and further observations were recorded. The experiment was repeated, in order to verify the results of experiment 1. These results were recorded in Table 2 and Graph 2. The experiment was repeated again, but with higher quantities of yeast. The results were recorded in Table 3.
Well that's about it. I hope I've done you proud Ms Zhang.....or not.
Anyway, here it is:
Hypothesis: The larger the amount of yeast that is added to dough, the bigger and fluffier the bread becomes.
Aim: To investigate how the amount of yeast placed in dough affects the outcome of the final product, bread.
Procedure:
The ingredients were prepared, and the flour was distributed equally into five different bowls. Half a teaspoon of salt was added to each of these bowls, and the step was repeated with the sugar. 2 grams of yeast was added to the first bowl, 4 grams of yeast went into the second bowl, 6 grams in the third bowl, 8 grams in the fourth and 10 grams of yeast was added in the fifth and final bowl. 30mL of warm water, at 27 degrees celcius, was poured into the bowl, and gently stirred for two minutes, then left to rest for an additional two minutes. This step was repeated for each of the other bowls. The contents of the first bowl were extracted, and kneaded for five minutes, and a strip of coloured paper was positioned upon the dough to mark the sample number. This step was also repeated for the remaining bowls of dough, and were then encased in 2mm cling wrap. The dough was left in a warm area, in order to allow the yeast to cause the dough to expand. The oven was heated to 200 degrees Celcius, the cling-wrap encasings were removed, and all the dough packages were put in the oven. The bread was removed from the oven after 25 minutes, and observations were immediately recorded in Table 1 and Graph 1. The bread samples were sliced in half, and further observations were recorded. The experiment was repeated, in order to verify the results of experiment 1. These results were recorded in Table 2 and Graph 2. The experiment was repeated again, but with higher quantities of yeast. The results were recorded in Table 3.
Well that's about it. I hope I've done you proud Ms Zhang.....or not.
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