As the reaction progresses, less starch is present and more sugars are being made, therefore the bread begins to taste sweet. The enzyme used in this lab exercise is amylase, which is commonly found in saliva and germinating seeds. It catalyzes the breakdown of starch. When amylase reacts with starch, it cuts off the disaccharide maltose (two glucose molecules linked together). As the reaction progresses, less starch will be present and more sugar (maltose) will be present Saliva contains the enzyme salivary amylase.
Once you have all ingredients arranged you can begin to focus on the next step which is preparing your cheesecake. To prepare the cheesecake you must first preheat the oven to 350 F. While the oven is heating, mix the graham cracker crumbs, margarine, and ¼ cup of sugar. Press the mixture firmly onto the bottom and sides of a 2 ½ inch pan for your crust and set aside. After your crust is complete, you can begin beating the cream cheese and remaining 1 cup of sugar into a large bowl using an electric mixer on medium speed. Once the mix is well blended add the sour cream, vanilla, and eggs one at a time.
Once the chocolate chips and marshmallows look evenly stirred within the mix, then the cookies are ready to bake! At this point, I had to make sure that the oven was preheated and then make little round splotches of dough onto a greased cookie pan. Now came the hard part, the greased pan would go straight into the oven, and following that would be a horrendous ten minute wait. I would sit there, teased by the scent that the oven would slowly release. Sometimes I would stare at the cookies in the oven, watching them as they turned golden brown, followed by a shrill “beep” that would tell me that it was time to
Know that I have all the ingredients that I need I will start by preparation the cookie mix. First I start by mixing all ingredients, except chocolate chips and nuts, to form a creamy dough. Once I formed the dough, I just add nuts and chocolate. And my cookie dough is ready for baking. With the help of a spoon make dumplings and but them on a greased cookie sheet (leave an inch between them to prevent sticking).
It will show you exactly how to combine your ingredients. The recipe will tell you when to add each ingredient and how long to mix the batter. Pay close attention because mixing too long can make your cake dry. After the batter is mixed up you will pour it into the prepared pans. You’ll need to divide it into equal portions in order to keep your layers even.
The information gathered in this experiment would help scientists who study mold and people who hate mold on their food. It will also help bread manufacturers and restaurant owners learn how to store their bread in order to keep it from molding. HYPOTHESISMy hypothesis is that bread mold will grow at a slower rate when in a freezing temperature than it will at a warm temperature. I base my hypothesis on a statement found on Encarta 2000 that states “storage at a low temperature slows many of the enzymatic reactions involved in spoilage and reduces the growth rate of microorganisms.” Back to Top EXPERIMENT DESIGNThe constants in this study were: -Type of bread and the ingredients -Date the bread was baked -Size of bread piece -Amount of light each piece gets -Size of “Zip Lock” bag -Testing procedures used -Time at which the bread was checked The manipulated variable was the temperature at which the bread was stored while the experiment took place. The responding variable was the rate of mold growth during one week of observation I measured the amount of mold by tracing the outline of the mold onto a piece of transparent grid film covering the bread each.
If the marshmallows are not all melted return the bowl to the microwave for 30 seconds at a time until they are completely melted, remembering to stir the marshmallows each time. Marshmallow fondant can be flavored using any extract you like, for example almond or vanilla extract. If you would like your fondant flavored, you can add 1 tablespoon of flavoring at this time along with food coloring if you would like your fondant any specific color. Take your bag of confectioner’s sugar and add a little at a time to your melted marshmallows, stirring each time, until the mixture becomes too stiff to stir. Now you need to rub a light coat of shortening onto a counter surface and then dust the surface with a generous amount of confectioner’s sugar.
It helps the bread contain the gases produced during fermentation to allow it to rise before baked. However, bread is not the only food that contains Gluten. Chocolate syrups, ice cream cones, marshmallows, beer and whiskey. Some of these foods slip through a person without Celiac’s, but for those with the disease, they are a few of the top foods to learn to avoid. Gluten, once ingested in the body of someone who has the disease, their own immune system begins to attack small pieces of intestine called villi.
Sifted self-rising flour, milk, and vanilla extract to give it that delicious vanilla taste. If your are with you are with your kids take them to the cake decorations and tell them to pick any icing they would like and topping they would like to put on it for example sprinkle, chocolate chips, anything they desire. Now that you have gathered all of your ingredients, it is time to take the right amount and mix them together. You will need 1 cup or two sticks of butter at room temperature, two cups of sugar, four eggs, three cups of sifted self-rising flour,
The cake from school lunch is made from white flour which is full of calories. Sure it tastes yummy but is it the healthiest choice? You don’t even get a choice to have a healthier type of dessert. People that eat lots of calories should care about the things they eat or the amount of sugar they are eating. Sugar is not good for you because it turns into energy that can be stored as fat.