Microbes and bread making using yeast

Description

This experiment investigates how temperature affects the expansion of bread dough.

Credits

:
This is an experiment from the Practical Chemistry project, developed by the Nuffield Foundation and the Royal Society of Chemistry.
microbes-and-bread-making...



It is best if each group does the activity at one temperature and then shares the results with other groups.

 

Apparatus Chemicals

Each students or pair of students requires:

Spatula or glass rod

Beaker (100 cm3)

Measuring cylinder (250 cm3)

Measuring cylinder (50 cm3)

Thermometer, 0–100°C.

Stop clock

Graph paper

Access to

Balance (1 d.p.)

Water baths set at 20, 30 and 37°C (Note 1)

Plain flour, 25 g

Yeast suspension, 30 cm3 (Note 2)

Sugar, 1 g

Refer to Health & Safety and Technical notes section below for additional information.

 



 




Page last updated October 2015

This experiment investigates how temperature affects the expansion of bread dough.

ADDITIONAL INFORMATION

This is a resource from the Practical Chemistry project, developed by the Nuffield Foundation and the Royal Society of Chemistry. This collection of over 200 practical activities demonstrates a wide range of chemical concepts and processes. Each activity contains comprehensive information for teachers and technicians, including full technical notes and step-by-step procedures. Practical Chemistry activities accompany Practical Physics and Practical Biology.