Madi, Madeline, and Neda's Bread Lab

Materials-

-One ziploc bag

-Measuring cup

-Teaspoons and Tablespoons

-Medium sized bowl

-Small pan

-Cookie Sheet

Ingredients and Explanation-

-½ cup flour: Flour is the main ingredient because it contains a large amount of gluten-forming proteins. With gluten and the kneading process, the dough becomes elastic or forms the structure of the dough.

-4 tablespoons of warm water: We included ¼ cup of water so it would not completely liquefy the flour and other ingredients. As well as the balance ration of water and flour. The warm water activates the yeast (living organism) in order for it to undergo alcoholic fermentation. If the water is cold, there is a slow reaction and with burning water, the yeast is killed. With water, gluten is formed (water mixed with flour forms gluten) which allows for the development of the dough.

-½ teaspoon of butter: We added a small amount of butter because with the additional lipid, there is more elasticity which binds the glutenin and gliadin. It also adds more flavor to the overall quality of the bread and aides in the overall structure of the dough.

-⅓ teaspoon yeast: We added this specific amount of yeast because of the working ration balance between flour and yeast. Yeast allows for the dough to rise and makes the bread fluffy when it is done baking. This is caused by the metabolized sugar in the yeast which then releases carbon dioxide.

-1 tablespoon sugar:  We added one tablespoon of sugar because of the ratio: 2tb of sugar to 1c of flour. If more sugar is added than the bread will be considered sweet. If there is not enough sugar available, the dough will rise slowly or not at all. Also, yeast needs sugar to produce carbon dioxide which allows the dough to rise.

-*½ teaspoon of salt: We added salt to the bread because it tightens the gluten structure and strengthens the dough. It also helps the loaf to hold on to the carbon dioxide gas formed after fermentation (adds volume). We specifically added half a teaspoon of salt based on the ratio of salt: 1.5 to 1.6% of the total amount of flour.  

Procedure-

1. In a Ziploc baggie, mix together ⅓ teaspoon yeast and ¼ cup of the flour.

2. Then add in half a teaspoon of salt to the mixture.

3. Heat 4 tablespoons of water to 120 °F - 130 °F (1 minute in the microwave)

4. Slowly add the 4 tablespoons of heated water to the baggie and stir to combine.

5. Let mixture set for 10 minutes, to activate yeast. (Knead substance for a few seconds)

6. Mix in the remaining ¼ cup flour in the baggie. (Knead again, until it becomes dough)

7. Take dough ball out of baggie.

8. Knead dough for 1 minute.

9. Roll dough into a ball and stuff into cupcake liner.

10. Place dough ball under heat lamp and allow it to rise for 30 minutes

11. Then bake at 375 degrees for 15 minutes

Daily Summary-

Today we learned that over kneading can harm the yeast which in turn causes the bread to not rise. The yeast is dead and cannot metabolize the sugar. When the sugar cannot do this process the carbon dioxide is not released.

Recipe Reflection- 

Though our bread did rise the outcome was not to standards. The bread was tough and hard to chew up. Splitting the bread was an ordeal but it was edible. The taste itself was not bad and it was sweet, however the aftertaste was a little too salty. The dough is sweet because we added in sugar. Overall, I think out recipe was a success, based on the research I understood why certain amounts of flour or sugar would affect the outcome of the bread. Since it was confusing, I was shocked to see that the bread rose properly and met most of the standards. I believe the salt and the ratios between the flour and water helped to stabilize the volume of the dough.  

SCIENCE BEHIND BAKING

Cellular Respiration:

The equation for cellular respiration is C6H12O6 + 6O2 →6CO2 + 6H2O + ATP. Cellular Respiration takes place in the mitochondria of a cell. Cellular Respiration is sometimes not important in bread making because certain types of bread do not include yeast in their recipe (yeast uses cellular respiration which allows the bread to rise) which are known as unleavened breads. Also, cellular respiration is not important in bread making because we do not need oxygen to enter the bread. The bread undergoes anaerobic respiration (without oxygen) in order to release carbon dioxide after the yeast metabolizes the sugars. Plants fall into this recipe because wheat (makes up the majority of the bread) used to be a living plant that made it’s own food through photosynthesis; absorbs light, takes in co2, and water to make glucose and releases oxygen.

Anaerobic Respiration vs Aerobic Respiration:

Anaerobic respiration is without oxygen where aerobic respiration works with oxygen. Between yeast and humans, fermentation that occurs in yeast results in alcohol, instead of lactic acid, as a waste product. Scientists say the cells found in yeast are similar to human cells (genes found in the yeast cell). Yeast is important for bread making because it undergoes alcoholic fermentation; process that breaks down glucose (sugars), producing carbon dioxide which causes the bread to rise. Anaerobic respiration is important for bread making because it allows the dough to rise through the process of alcoholic fermentation which releases carbon dioxide

CO2 Cycle:

Bread making falls into the carbon cycle because bread is created with wheat, which is a plant that uses the process of photosynthesis. Thus meaning the wheat contains co2 as well as the yeast releasing co2 through cellular respiration. Humans eat the bread (co2) and then release the co2 back into the air (completing the carbon cycle).                                 Inside the bread, there is a somewhat similar process relating to the carbon cycle: The yeast takes in glucose and releases co2 (cellular respiration/alcoholic fermentation) and that co2  is somewhat absorbed by the water and then forms gluten (similar to photosynthesis) and is then taken in by humans who then release co2 into the air.