To add on, yeast is one of the many important ingredients used in baking. This enzyme converts sugar (glucose) to carbon dioxide and ethanol which causes foaming. The foaming liquid travels into the air pockets and lets loose carbon dioxide and alcohol making the dough rise and hold high. The alcohol let off contributes to the bread’s own flavor. For example, when baker’s make dough for bread, they use yeast to make the dough rise and become bigger, fluffier and softer.
Time is one of factor that influence the dough rising. When the dough baking in the oven with sufficient time, it may allows the yeast to take longer time to work. Then, the more gas is created that cause the dough rising. The last factor is water. Water serves as a solvent which means it dissolves other ingredients such as salt, sugar and yeast to produce a solution.
4. Also it helps the students to understand how yeast works and reacts to different chemicals. * Is important to shake the yeast suspension just before you add some to the test tube because all the yeast is in the bottom and you need to get it to the top to get them to the tube. * My graph shows that the amount of food and the activity of yeast were different because we put different amount of yeast. * The test tube should be set up in exactly the same way except for the differences amount of molasses because if not they would be a different result in the lab.
Explain how the process of blanching is used in the food industry and why a specific temperature is required. -Blanching is used in the food industry to quickly heat products containing peroxidase to denature the proteins in an attempt to stop peroxidase from producing the foul-tasting hydrogen peroxide molecules. A specific temperature is required because the food needs to be heated, but not so much so that it gets cooked, or not so little so that the peroxidase remains
You need 3 eggs, a bag of pecans, a bag of coconut, 1/2 stick of butter, a greased 9 by 13 inch pan, a measuring cup, a mixing bowl, and a whisk or an electric mixer. What you want to do first is mix your cake mix, water, oil and eggs in your bowl until moistened. You want to be sure to stir for at least two minutes so you make sure everything is mixed together and you don’t have lumps of cake mix in your cake after you’ve cooked it. If you see lumps, you just have to crush them with a spoon against the side of the bowl. You want to be sure to scrape the sides of the bowl to get all the extra mix off the sides and bottom.
Depending on the type and thickness of the bread, and on how brown or crunchy you want it, set the knob higher or lower. If you are unsure, put on a low setting and if necessary after, repeat at a higher setting. * Toasters, especially cheap ones, are often unreliable in the "darkness" knob department. Many people complain that even at the highest setting, you need to toast multiple times. It's best to start it light to make sure you don't burn the toast, then increase if you need to toast it a second time.
Furthermore the brand has the current advertising campaign emphasizing on different ways to use baking soda can be assumed to not be very effective since advertising recollection is low. Option 1: Cut down on trade promotions lowering the amount of baking soda in stores and increasing the price per unit. Pros: Getting rid of some trade promotions such as free cases with purchases over a certain amount will help reduce overhead. Fewer products in the market would also hopefully increase demand. Cons: Retails could by less baking soda and could probably decide to sell baking soda at a higher price, which could deter some existing costumers from buying again.
If a liquid is viscous it is thick and will flow slowly like honey whereas a liquid that is nonviscous will flow like water. Think of the difference between a bowl of chili and a bowl of water in the microwave. When heated the chili will trap the gas causing the chili to explode all over the inside of the microwave and a bowl of water just boils and the steam escapes freely. The two factors that affect or control the viscosity are temperature and silicon and oxygen content. At lower temperatures magma is viscous and as the temperature rises the material becomes less viscous and flows more easily.
When prepared correctly my flan will have you jumping out of your seat begging for more. The first step in preparing the dish you will need to gather some ingredients and materials. Some must need materials include: a frying pan, a flattop stove, an oven, several mixing bowls, a measuring cup, a glass plate, oven safe round plate, oven mitts and about 2-3 mixing spoons. After you gather those materials you will need to get the most important part. The ingredients which include: 2 cups of sugar, 5 large eggs, I tablespoon of vanilla
Scalloped Potatoes Note: This high-calorie recipe is especially for kids with cystic fibrosis (CF), who need to consume additional calories to meet their nutritional needs. This recipe is a high-calorie, calcium-dense twist on a tasty favourite. Prep time: 30 minutes Ingredients: •4.9-oz. box of scalloped potato mix •1-2/3 c. boiling water •1 c. heavy cream •3 tbsp. butter •1 c. cheddar cheese Utensils: •oven (you'll need help from your adult assistant) •1½-quart casserole dish •mixing spoon Directions: 1.Heat oven to 450°F (232°C).