Thus, the results of the experiment may vary, making it hard to reach a persuasive conclusion. Thirdly, the experiment only simulates the step involving the rising of the dough, but not the baking process of it, which could also affect the sponginess of the bread, as overheating may excessively remove the water within the bread, making it dry and hard, hence reduce the sponginess and tenderness of the
Cornbread as some might say is a food dish made in mostly skillets but also other pans may be used. The actual main ingredient is cornmeal, but flour is used just as much. Cornbread itself looks orange-ish on the outside but white on the inside, with a soft feel. The inside texture is fluffy, the taste is quite sweet but being bread it’s dry. This food has been with my family for a long time, not only at special events but almost every dinner.
They use winter and summer but these seasons in South Africa are different to other countries. Only done by one person and no other further results by others have been commented. Source 2: Growth of Bread Mold: https://bcrc.bio.umass.edu/courses/spring2010/biol/biol312section3/content/growth-bread-mold-due-temperature This experiment also explains what mold is but goes into detail about specific conditions and temperatures mold needs to be grown at. Within this experiment they use different experiments and many samples of bread to make sure that their experiment will be accurate and will have a larger amount of results. This source does discuss its methods and materials used and it also discusses the results that have been extracted from the experiment itself.
What is the effect of temperatures 10°C , 20°C, 40°C, 60°C and 70°C ± 1/°C on yeast fermentation when baking bread? ii. Aim: The focal aim of this experiment is to investigate the effect that temperature has on the growth and respiration of yeast (Saccharomyces cerevisiae) fermentation. iii. Background Information: Yeast fermentation is directly affected by the change in temperature, because the rate of chemical reactions is affected by temperature.
The History of Bread Bread is an essential part of our diets and feels like it has literally been around forever. There is bread, no matter where you travel to and in many different taste, shapes, colors. Bread has been given its own culture through different countries over thousands of years. Bread is a pleasantly soft baked-good that you can find almost anywhere and in almost anything. No one is completely 100% sure when bread was invented, however, we do know that the bread eaten then was undeniably different from the bread we eat today.
Starch continues showing blue colour with iodine until it is completely digested into maltose. At this point, the solution changes to colourless solution. The reason why the effect on temperature test was conducted was to determine the temperature at which the amylase works best at digesting starch. The theory of this test states that if amylase left at 37◦C, then the amylase will work best at digesting starch than at any other temperature. This temperature at which the amylase functions best is known as the optimal temperature (Cope,
The Maillard Reaction is a chemical reaction between amino acids and a reducing sugar, usually requiring heat.5 According to the article “Pancakes, Served with a Side of Science” by Aatish Bhatia it stated “When you raise the heat on your pancake mix, the amino acids that make up the proteins begin to chemically bond with carbon and oxygen atoms from sugars.”6 This shows the process of Maillard reaction, and how the sugar and the protein from the egg in the pancake is an affection. Chemical reaction has indicators to determine its identity. The indicators are evolution of gas and absorption of heat. Change of color is also a part of it. According to the article “Why Does a Color Change Indicate a Chemical Change?” by Bill Robertson, it stated, “There are a number of indicators you can use to determine whether or not a chemical reaction has occurred.”3 This shows that chemical reaction can be identified by some specific indicators.
HOW TO CHOSE THE BEST BREAD MACHINE FOR GLUTTEN FREE BREAD For people with celiac disease, digesting food containing gluten is a nightmare: this can damage the small intestines that help the body absorb nutrients from food. Those who don 't have such disease but are sensitive to gluten can experience uncomfortable symptoms or discomfort (fatigue, diarrhea, constipation, to name a few). Following a gluten free diet is crucial for these people; it can even benefit those without such gluten-related issues. Gluten is normally found in wheat, rye and barley, which mean that the daily bread you eat can contain it too. Now you have a very simple way to make gluten-free breads without many complications: just by choosing the best bread machine for
The French toast was created by an American man called Joseph French in 1724. The dish was also introduced as a way to reduce bread wastage. Hence, the most common type of bread used in making the dish is usually hard bread (stale bread). French toast can be topped with whipped cream, nuts, honey, raspberries, strawberries, sausages, tomato ketchup. Ideally, the idea of the dish is to ensure that the both sides of the bread are browned and
Excessive salt concentration will affect the hydrogen bond in the active site of enzyme. The enzyme will be denatured that the substrates cannot bind the the active site . Errors: There may be some errors in this experiment , the amount of amylase in the saliva may not be enough to breakdown the starch. Therefore, there may be difference between the text result and expected result. Conclusion: In this experiment , we can prove that the temperature, pH and salt are the factors that will affect the structure and function of the enzyme as it is a kind of protein .