Carbon dioxide is what is responsible for making breads rise. For microbes, some foods are easier to digest than others. Observation Time: Try pulling up the sticks to test the dough consistency. Through your experiments, you’ve learned different ways to make your bread denser or fluffier. Store your fledgling starter (dough) in a warm place. Repeat Step 1 daily until your starter is bubbling and yeasty or fruity smelling. Level off each spoonful (1/4 teaspoon) of yeast before adding it to your container. This is an experiment was done to know how Yeast react to different liquids and which produce the most carbon dioxide. So, although the surface dried out, the gluten proteins did not coagulate and create a crust. Change ). B) Rub water or oil over the top of your dough before baking. Now, repeat step 1 one last time, and once your mixture is doubled in size and actively bubbling (a few hours), take what you need to use in your sourdough recipe of choice, and place the remainder in the fridge. The recipes I found used baking powder, yeast, and sourdough starter as the leavening agents. Baking powder crumpet experiment, raising problem. Since both the yeasted and the sourdough breads were kneaded, and the yeasted had additional kneading time, they both got a crunchy chewy crust due to the gluten. The best part of this scientific investigation... the eruptions! I saw video's and posts about how easy it is to brew your own mead. For this experiment, I decided to try making bread with three different methods in order to prove why they are different based on chemistry. Record what percentage of the bread is covered by mold, and see if the mold coverage follows an exponential growth curve. The carbon dioxide gas makes the dough rise. Add 3 small spoonfuls of yeast (3/4 teaspoon total) to container #1 (the “Control”) and Container #2 (the one with “Added Sugar”). Early bread was made of a grainy paste and was dense and flat, making it a perfect high-energy food that could be carried and stored. Yeast prefer warm conditions which is why warm water is recommended. How does yeast work: Results. As the crust gets hotter and hotter, caramelization (when sugars oxidize) and the Maillard reaction (sugars reacting with amino acids at higher temperatures) occur, creating the distinct color and toasty flavor of the crust. However, since the sourdough was kneaded less, less gluten developed, creating a more crunchy than chewy crust. Why might it be stretchy? (No wonder yeast means "bubbles" in old English and was dubbed saccharomyces, or “sugar fungus” in Latin!) Make sure to talk to an adult (your parents, teacher or an older friend) before you begin any of these experiments, as they will be able to help you get the tools you need to conduct the experiments. You can mix your dough with WARM liquid not hot, as hot liquid will kill the yeast. ( Log Out / Try adding a bit of yogurt with active cultures to your dough to see if you can grow lactobacillus and make tasty sourdough bread! Seal up the bag and let it sit at room temperature out of direct sunlight. Yeast and baking powder are mainly used for culinary purposes as leavening agents. If the baking powder is fresh, the mixture should produce lots of bubbles. To make this process faster, people would add pieces of old dough, mashed grapes, or beer foam, which are all full of yeast. Yet baker’s yeast and chemical leavening agents such as baking powder or baking soda are not the only ways to bake bread, and in fact are relatively recent developments in the world of baking. Can you explain what caused these differences? Baking powder is made of a combination of an acid, a base, and a filler all in powdered form. The sourdough, on the other hand, had a distinct sour flavor in the bread, similar to what you’d expect from a sourdough. Wheat flour contains a protein, called gluten, which adds to the stretchiness of dough and the chewiness of bread. This process of eating food and releasing waste is called “respiration.” Interestingly, even without oxygen, yeast continue to respire. While the yeast feeds on the sugars in the flour creating carbon dioxide and ethanol alcohol, the lactobacilli also feeds on the sugars and converts the sugars to lactic and acetic acid as well. Try tearing those clumps apart to see how strong gluten strands can be. To grow these grains, people settled down and began to farm and build thriving communities. This resulted in the airiness and overly fairly uniform bubbly nature of the bread. Since the bread is also kneaded, as explained this creates stronger and longer gluten chains, trapping the carbon dioxide in the bread, also creating the chewy texture. This resulted in the airiness of the baking powder bread, but also explains why this bread was more dense and cake -like than the other breads. The following is a simple experiment that will show you which breads have the most “bioavailable” nutrients and the impacts of preservatives: Check the bags daily to see which pieces of bread are molding. Yeast & Baking Lessons We want you to be successful in baking! Generally speaking if the dough does not have these characteristics yeast alone works and does not run the risk of adding "baking powder flavor" to the product, and if the quickbread has a strong enough flavor due to other ingredients then the baking powder alone is sufficient and there is no need for a fermentation step. Overall this experiment did not disappoint. Both crusts got golden due to the Maillard and caramelization reactions. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Since I was ultimately going to be making 3 loaves of bread, I decided to quarter the recipes to avoid creating unnecessary waste. In a clean plastic sandwich bag, place one small (2” x 2”) piece of damp paper towel. In a container, mix 250 ml (1 cup + 1 tablespoon) of high-gluten flour with 150ml (1/2 cup + 2 tablespoons) of tap water. Test baking powder by mixing 1 teaspoon of baking powder with 1/3 cup hot water. Beat together sugar and egg until fluffy with an electric mixer in the bowl. All containers should get the same temperature water. Before you start, here's the skinny on saccharomyces: Yeast,a single-celled fungus that belongs to the same kingdom as mushrooms,is one of the most common microbes in the world. You’ve created seitan, a food enjoyed all around the world, commonly with soy sauce, ginger, and garlic. So, when baked, these carbon dioxide bubbles expand and spread apart due to the increased kinetic energy from heat, causing air bubbles to form and stay. Yeast is a living single celled organism commonly used in baking. Manipulating the baking chemistry this way produces bread that rises higher and has a more refined texture. Be sure to use warm or hot water; cold water will not work for this test. The recipes I found used baking powder, yeast, and sourdough starter as the leavening agents. Now, get ready to bake by turning the oven to 350 F (adult supervision required). C) Use a higher oven temperature (and shorter bake time). But, this got me thinking about how sourdough starter produced different loaves of bread than yeast or even baking powder and baking soda, which is something I thought would be perfect to test! The yeast and sugar produce a gas (carbon dioxide). 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