The conditions required for growth are warmth (25-30oC), moisture and food (starch plus a small amount of sugar). Refrigeration slows down the growth so that yeast can be kept for a limited period of time. Fat has four major roles in baking. Shortening(Fat weakens or 'shortens' a dough by weakening its gluten network), Creaming (fat can trap air during beating and mixing, producing a batter that consists of masses of tiny air bubbles trapped within droplets of fat), layering (in puff pastry fats which are soft over a wide temperature range are used. These can be
The purpose of the experiment was to identify the optimum temperature to store bread to prevent mold development in addition to shallowly examining the effects of preservatives in altering expected mold growth. To achieve this we recorded differences in mold-growth rates at different temperatures. We hypothesized that different temperatures would affect mold’s growth, but also that, ultimately, growth could be minimal if the bread’s preservatives have strong effects on Rhizopus stolonifer. Our hypothesis being already explored in several previous studies and numerous textbooks allowed us to make firm predictions
Most of them are made from refined white flour because it is cheap. Since it is hard to find bread that is made of healthy ingredients I decided to bake my own bread So today I am going to talk about how to make this wonderful homemade bread in the oven. Everybody has this idea that baking bread at home is so difficult. But in reallity it is not. All you got to do is just to have exact measurements of all ingredients, oven pan and strong hands, because you have to knead the dough.
My roommate needs 1 minute to put the tray into the oven and there they bake for 9 minutes. After that they have to cool for 5 minutes. In the end my roommate has to put the dozen cookies into a box, which takes him 2 minutes to do and another minute for receiving the payment. This is 6+2+1+9+5+2+1(all in minutes)= 26 minutes. The first order will take 26 minutes to be finished.
My goal is to use the results to determine the best flour to use if you want nice and fluffy muffins. The independent variable of my project is the type of flour. There are many types of flours. My experiment will test some of the more commonly used ones, such as all-purpose flour, whole wheat flour, and corn flour. Flour is basically the powder obtained by grinding grains, seeds, and tubers.
Farmer indicated that stove top "baking", as is done with yeast dough, was a useful method when baking in an oven was not practical. English muffin The English muffin is a type of yeast-leavened bread; generally about round and tall. Rather than being oven-baked, they are cooked in a griddle on the stove top and flipped from side-to-side, which results in their typical flattened shape rather than the rounded top seen in baked rolls or cake-type muffins. History The name is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake, or possibly with some connection to the Old French moufflet meaning soft as said of bread. Manufacture This photo is a sequence showing the preparation of an English muffin based on a recipe by Alton Brown in The Muffin Man episode of the television cooking show Good Eats.
A. Combine flour and preferable seasoning (meat) in a large bowl with water. B. Leave the batter to rise by itself for a hour or two. C. Heat ten tablespoons of vegetable oil, then place some amounts of the batter to fry golden brown.
Title: An investigation on the amount of diffusion by osmosis over 24 hours in differing sucrose concentrations upon potato cubes. Abstract: The experiment was conducted to examine the rate and effect of diffusion by osmosis on potato pieces with different glucose concentrations over a course of 24 hours. The initial and final weight of the potato was weighed in mg. Five groups containing three 2x1cm3 potato cores. The five groups of three potatoes were placed into separate beakers of distilled water that contained different sucrose concentration percentages (0%, 25%, 50%, 75%, 100%) and then left over 24 hours in order for osmosis to have time to pass through the potatoes thick membrane. The final weighing of the potato cores weighed less than initially since the water is leaving the potato in order to evenly distribute itself amongst the sucrose.
This enzyme is mainly found in the saliva and pancreatic juice of human body or other mammals. The amylase in saliva plays an anti-bacterial role in the oral cavity. Without proper amylase activity, such as low amylase, can lead to many disease such as diabetes, blood sugar imbalances, hypoglycemia, carbohydrate and many forms of food sensitivities. This amylase is used in the process of making bread and brewing alcoholic beverages or starch removing detergents. Alpha-amylase can also be found in plants such as barley, and fungi.
1. A. Dough Formation Aim Through making a dough by kneading and proofing, we investigate the factors that influence dough rising. Result and analysis After adding all the ingredients, the mix became more and more elastic while we kneaded it and finally it became a dough. After the dough is placed in warm oven at 38oC for one hour, it has risen to about twice of its original volume and softer. Temperature, time, quantity of water and yeast, as well as salt are the factors that influence dough rising.2 Discussion Yeast is extremely sensitive to temperature and the best temperature for yeast to grow is at 30-37oC 3 which is near the temperature that we used (38oC).