Emma, Olivia, and Elizabeth. Bread Blog period 4.

BREAD BLOG

• First we added ¼ cup of flour

• We also added a bit of flour to the dough as we were kneading it to make it not stick to our hands as much and so the dough would stick together better

• We then added 4 tablespoons of heated water

• We also added ¼ teaspoon of yeast

• Then we added ½ teaspoon of sugar

• We also added ⅛ teaspoon of salt

• We then added one teaspoon of vegetable oil

• Then after we mixed it all together and let it sit for 10 mins..

• We then added another ¼ cup of flour

Design rationale for recipe

We added ¼ cup of flour and 4 tablespoons of heated water in order to form glucose, the water held the purpose to “wake” the ¼ tablespoons of yeast. We also added ½ teaspoons of sugar for the yeast to eat as they use anaerobic respiration to produce the CO2 bubbles, and thus cause the bread to rise with the help of the stretchy glucose.  The purpose of the fat and salt was to help make our bread last longer, however we used a small amount of salt in order to not inhibit the yeast.  Finally, we let the dough sit for 10 minutes in order to let the yeast activate, then we added ¼ more cup of flour to help set the dough.

Day 1 conclusion

This was our first test at it, so we weren’t sure exactly as what ingredients would make the “perfect bread”. For our next test we will be adding less water to make it less runny (3 tablespoons instead of 4). We will also be adding more sugar (2 teaspoons) so the yeast can have a bit more “food” to eat. We won’t be adding salt to our bread to see if it might rise a bit faster.

Day 2 conclusion

Today is Day 2 of our testing. We are going to apply the changes that we made and see what happens to the bread. So far, our bread has not risen very much. It has stood the same height and width. In 20 mins, it grew a little bit in width.

Reflection

Overall, the forming of the bread was successful, but the taste of the bread was not. Our ingredient choice was correct for the most part, considering the bread actually rose. There were air bubbles within the bread as well. The bread was very dense. We should have added less sugar so that the yeast were not so overworked.  We probably should have used salt or spices for a better taste to the bread.

Cellular respiration

C6h12o6 + o2 -> co2 + h20 + ATP

Sugar + oxygen -> carbon dioxide + Adenosine Triphosphate

Cellular respiration takes place in the mitochondria.

Cellular respiration is used by all organisms to convert glucose into ATP

Cellular Respiration is not important in bread making because, contrary to popular belief, yeast does not use cellular respiration.  Yeast uses alcoholic fermentation which is a form of anaerobic respiration.

Plants cells have mitochondria along with their chloroplasts, and cellular respiration takes place in the mitochondria.

Photosynthesis is important to bread making because the wheat that is in bread uses photosynthesis to grow.  

Anaerobic Respiration vs Aerobic Respiration

Aerobic respiration is a process of CR that uses oxygen, however Anaerobic does not. Yeast uses anaerobic respiration because oxygen is not available to them, whereas humans use both (because oxygen is sometimes not in large enough quantities for Aerobic respiration; ex: working out).

This is important to bread making because we want to be mindful that yeast only use Anaerobic respiration to generate energy/CO2.

Fermentation

Fermentation relates to bread making because yeast goes through alcoholic fermentation. Yeast obtains all of its energy from alcoholic fermentation, which is a process that converts glucose into energy and has CO2 as one of its products.

CO2 Cycle

Bread fits into the carbon cycle by expiring CO2 from the yeast and into the atmosphere, it is a contributor to the cycle rather than removing from it.

Anaerobic Respiration vs Aerobic Respiration

Yeast vs Humans (5)

Why is this important for bread making? (5)

Yeast undergoes a form of anaerobic respiration (respiration without oxygen) called alcoholic fermentation. There is no oxygen because the bread has no holes to allow it into the bread. This the CO2 produced during alcoholic fermentation has no holes to escape the bread, the bread rises. Humans undergo aerobic respiration (respiration with oxygen). This is how obtain energy

In order from left to right, here are the steps:

^ Day 1 pictures.   Day 2 pictures (changes)/almost end result. V

r

Day 3: FINAL RESULT