Lance, Max, Jeremiah 3rd Period Blog

Bread Lab Blog

Day 1

Hello, I am Jeremiah and my groupmates are Max and Lance. In Ms Lawrence’s Biology class, We learned what cellular respiration is and we are implementing our knowledge in making bread with yeast and other baking ingredients. Cellular Respiration is the process of turning glucose into ATP which is energy. Both plants and animals use cellular respiration and the process happens in the mitochondria. The equation for cellular respiration is C6H12O6 + O2 > CO2+H2O+ATP. Cellular respiration is important for our bread making because it produces Carbon dioxide which makes the bread rise. Anaerobic respiration does not require oxygen. Aerobic respiration requires oxygen. Both of these respiration types occur in bread and makes the bread puffy and soft. This also makes the bread have holes in it. Yeast and humans both eat and produces carbon dioxide. Bread making falls into the CO2 cycle because the yeast goes through cellular respiration and the CO2 is then released back into the atmosphere and congested by whatever or whoever is eating the bread. Now using all of this information we implemented it by going through the procedures of our bread making. First we went through and gathered all of the ingredients. The ingredients were:

All-purpose flour

Water, 120 °F - 130 °F

Yeast

Food Coloring

Sugar

Then we proceeded to use these ingredients and went through a 12 step procedure.

Procedure:

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

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

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

4. Let mixture set for 10 minutes, to activate yeast.

5. Mix in the remaining ¼ cup flour in the baggie.

6. Add a teaspoon of sugar.

7. Adding red and blue with food coloring.

8. Two drops of food coloring for each color separately.      

9. Take dough ball out of baggie.

10. Knead dough for 1 minute.

11. Roll dough into a ball.

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

Rationale:

This recipe is fairly simple and anyone can do it. We are making something tasty to eat while still learning Cellular respiration and the carbon dioxide cycle. Plus everyone can relate to food.

Reflection:

We did not succeed in making our bread the first day because when we were mixing the flour with all of our ingredients not everything was mixing and the bread turned out really dry. We can fix this by adding more water to our mixture for the bread.

Results of the Final Test:

The final result of our bread was tasty. It tasted a little sugary because of how much sugar we added but overall good. The blue and green food coloring gave it a good look. The bread was a little hard at the top crust layer but the inside dough had risen well and had a nice, soft texture.