Cellular Respiration
C6H12O6 + O2 → CO2 + H2o + ATP
Process occurs in the Mitochondria
Why is it important in bread making: When yeast becomes activated, it undergoes cellular respiration. The yeast will undergo anaerobic respiration called alcoholic fermentation; the yeast will produce CO2 as well as alcohol. During alcoholic fermentation, the yeast creates Co2 which allows the bread to rise. However, as the food (sugar) that feeds our yeast run out our yeast will start to die and the bread will start to deflate. In general cellular respiration in the yeast is what allows our bread to rise.
Where do plants fall into this (wheat in the bread)
Anaerobic Respiration vs Aerobic Respiration
CO2 Cycle
Design rationale for recipe
Recipe Reflection
Recipe:
Pictures of Ingredients:
<--Our group
<--unbaked loaf
<--kneading the dough
<--baked loaf
<-- Unkneaded dough
<-- Mixing the dough
<-- The fat we used in our recipe
Blog Writer (Mansi)
Photographer and documenter of evidence (Nick)
Chemist/Baker (Emily)