FINALLY FINISHED TEH REPORTTTT
^_____^






YAYYYYYY!!!

Samples 3 & 4:


Sample 5:

As you can see, the colours of the samples have become a darker colour, compared to that of the first stage of the experiment, with the exclusion of Sample 1, which was the control, and had no yeast in it. This colour change is due to the yeast, as the ratio of yeast to flour has changed, from the prvevious experiment, at which Sample 5's ratio had been 45:8, Stage 2's Sample 5 had a plain flour to yeast ratio of 45:19. But what is strange is that Sample 2 and 3's height increased the most during the fermentation period, coinciding with the first stage experiment. That is why I will be inserting graphs into my report, in hopes of marking a trend line, in which the dough's height increases at a certain point, and then grasdually decreases, like in my experiment.

Also, Compare the Pair: The dough samples in the oven:

In the First Experiment:

In the Second Stage Experiment:

Ingredients that I had used for the experiment:







Sample 3 (4 grams) and 4 (6 grams)

Sample 5 (8 grams)

Not pretty eh? LOL And I had to try and knead samples 1 & 2.

I must look like a very bad girl. T______T

However, I did finish my experiment, with results and everything ^_^ I even have videos of an unexpected outcome >_0

So, in the end, what went down was that I pretty much made bread, in the simplest way. There were a few complications, such as the cling wrap melting onto the baking try (my mom was going to murder me for that), and the glugginess of some of the mixtures. However, after I increased the amount of yeast to 4 teaspoons (about 19 grams!) It went puffy even before I had put the dough into the oven! And this got me thinking; I had been focusing on how yeast affects bread after it enters the oven - I had never thought of the effects that would incur before...


Also, the results were rather interesting....which I will show you in my table at my next post with pictures ^_^

So I'm going to have to do more research into it...and this will come into my report ^____^
Wish me luck everyone!

So I was going through my blog entries and I realised that all my SRP blog 2 submission stuffs are...basically everywhere....
So, in order to find the climate graph, you might need to go back 1 or 2 pages...cos I did it early on.

Sorry for the inconvenience Ms Zhang T-T

So I'm looking around other people's blogs, thinking, hmmm I seem to be on the right track...when suddenly....

BAM BAM BAM

PICTURES PICTURES PICTURES!!!!

I don't HAVE ANYYYYYY

But I do have a reasonable explanation for this. You see, the camera we have is fairly outdated, practically ancient, so I can't just awesomely download any pictures straight away to my computer. It's tragic, I know. How is this reasonable, I could totally ask my parents to write up a note for this, confirming how we actually don't like taking photos.

So bottom line: I'm sorry Ms Zhang that I do not have any pictures on my blog actually concerning my experiment. Can you forgive me, and quite possibly not take off any marks?

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.

So in dot point format:

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 yeast placed in dough affects the outcome of the final product, bread.


Equipment:

- 225 grams of white flour (if I wanted to expand on the experiment, I could also vary the types of flour that is used in the experiment, but for now, I'll stick with white flour)
- 150mL of warm water (I've been keeping the water at 27 degrees Celcius)
- 25 grams of soft margarine
- Dry yeast (the independent variable)
- 2.5 teaspoons of salt
- 2.5 teaspoons of sugar (Note: If you are wondering how these measurements are made, I have purchased these measuring spoons that come with the standard tablespoon and teaspoon, as well as well as 1/2 teaspoon & 1/4 teaspoon)

Method:

1. Prepare ingredients and place the flour into five separate bowls, each containing 45 grams of flour.

2. Add half a teaspoon of sugar into each bowl, repeating this step with the salt,

3. Place 2 grams of yeast in the first bowl, 4 grams of yeast in the second bowl, 6 grams in the third, 8 in the fourth, and 10 grams in the final bowl.

4. Pour 30mL of water into each bowl, and gently stir each for 2 minutes. (It is advised for steps 4 &5 to accomplish these steps by individually repeating it, and timing the "rest" period for each separately to avoid any human errors.)

5. Allow the mixture to "rest" for two minutes, then extract the contects from the first bowl, knead the dough for five minutes, and place a strip of coloured paper on the dough, to mark the sample number.

6. Repeat Step 5 for the remaining dough, and place them in separate 2mm cling wrap encasings.

7. Leave the dough in a warm area for five minutes, and allow the yeast to cause the dough to expand.

8. Heat the oven to 200 degrees Celcius, and place all dough packages in the oven*, first removing the cling wrap coverings.

9. After twenty-five minutes, remove the bread from the oven, and immediately record observations in Table 1 and Graph 1.

10. Cut Bread in half and note any observations within Table 1.

11. Allow bread to cool, and make any other additional observations.

12. Repeat experiment from steps 1-11, verifyng results with Table 2 and Graph 2.

13. Repeat experiment from steps 1-11, with higher quantities of yeast, and record results in Table 3.

*My oven is fairly small, and it heats up faster, so this could affect my results....just wanted to point that out.

QUESTION: Do I need to include the tables for this Miss Zhang?

So I was finally able to log into my detportal, and find out what the second blog was for. So Ms Zhang, what type of method was it supposed to be? Oh heck, I'll just do it both ways :D

Risk assessments are fun!

Identify: Oven, stove (if you need to heat up water), hot bread
Assess:
- Can get severe burns if you touch the oven when it is at 200 degrees Celcius
- Can get burns from the stove upon contact
- Bread may emit vast amounts steam, and when slicing bread, steam burns may be experienced
Control:
- Wear oven-mittens when coming into contact with the oven
- Treat the stove with caution
- Upon slicing the bread, move face and arms away from the steam that is emitted
Disposal:
- Follow these guidelines for steam burns:
http://www.ehow.com/how_4734713_treat-steam-burns.html
- Follow these guidelines for regular burns:
http://www.ehow.com/how_2278522_treat-burns.html

Signed: Sharkiee
Date: 09-05-2010
-----------------------------------

OK, so it's a bit worst case-scenarioish....but you gotta be careful right?

OK so the caps were a little too dramatic.
But I suddenly realised that some human error would include me not doing the exact same technique for each section of my experiment.... so I'm uploading the video that will show you the technique that I've been using so far...
Sorry if the guy looks dodgy Miss... ^_^




[EDIT] Scratch that, it won't load, darn thing! I'll try and get it on another time Miss Zhang. Sorry!

So you know how I said I was going to go "interview" the guys at BreadTop?
Well, they kinda didn't understand the question so I had to scratch that idea go and ask the guys at Baker's Delight.
They said that they usually don't measure the amount of yeast that they put in their bread, but it ends up being around 7 grams.
Because I thought they were dodgy wanted to add probability to these findings, I did some more research, and came up with this awesome place:
http://allrecipes.com/HowTo/Yeast-the-Basics/Detail.aspx

I dunno if I've actually referred to this site before, but it really helps with my experiment. Because I chose a simpler experiment than the model that I was using, I don't know if our results will be the same, considering it was measuring the amount of air that was located within the bread. However, I'm pretty sure that I can link and approximate whether or not my results are similar to the experiment, cos obviously, if the bread has more air, the more light and porous it will be right?

Anyways, I'll start writing my method tomorrow, because that's what we should include right Miss Zhang?

[EDIT:] Just in case you're wondering, I am actually doing the experiment at this stage. However, my results are being tabulated, therefore I haven't been updating my blog as much as I should be. I aplologise, and you may reprimand me at your discretion. <----Has clearly been reading too much Pride & Prejudice

Sorry I haven't been updated my blog lately....
Assignments and tests are taking up my precious time.
I promise I will more often nao.
Anyway

I've recently had a thought.

I dunno if I am a it's genius, or if it may affect my experiment, but I think that as part of my research, I might go and interview some bread makers, and ask them how much yeast they place in their bread, and see if they put different amounts of yeasts in different breads and eat their bread.

Smart no? Well I think it is, cos Breadtop and all those other bakeries around Kogarah and Hurstville make it all quite possible.

I will update again soon, for my dedicated readers :)

Not only do I FAIL at Excel, but our class always misses out on Ms Zhang's class. Only a miracle will helps me now. Oh well, might as well get to it.

On the other hand my experiment is now successfully underway....
I will make a table of observations later....
FML

So I've started to gather the equipment for my experiment....AND I've lost my glasses...fml

EDIT: Glasses have been found YAYYYY
Anyway, I've got the stuff ready, just need to start doing it really...
xD