Yeast To Sugar Lab Report

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Recommended: Fermentation

The goal of this experiment was to find out what ratio of yeast to sugar has the most fermentation efficiency. When baking bread the yeast inside converts sugar, or glucose, into Carbon Dioxide, creating air bubbles in the dough. The air bubble helps the bread rise, the more air bubble the more rise. This experiment is to find out what amounts of yeast and sugar create the most rise.
Variables
The independent variable was the ratio of yeast to sugar (yeast: sugar). The levels of the independent variable were 1:0, 0:6, 1:6, 2:6, 3:6, 1:8, 1:10. The dependent variable is the amount the bread has risen after baking the bread for 30 minutes. The dependent variable will be measured in inches with a ruler. The controls of the experiment are 1:0 …show more content…

Then, mix the ingredients in a large bowl, knead the dough on a cutting board sprinkled with flour for 8 minutes. Place it in a greased bowl with a lid and measure the height, place on a warm surface and let it sit for an hour and fifteen minutes. Measure the amount it has risen, take the dough out of the bowl and punch it down on the cutting board, place it into a greased bread pan and measure the height, the cover with aluminum foil and place on a warm surface for 30 minutes. Take the foil off and place the pan into an oven at 375 degrees for 30 minutes. Take the bread out and measure the height, place it on a cooling rack. Repeat process from the mixing to the cooling rack with all of the loaves of …show more content…

Proving the hypothesis wrong where it states that the more sugar one has, the more rise. The hypothesis was based on the idea that the more glucose in the bread the more carbon dioxide air bubbles. However, this experiment proved that it is the amount of yeast that has the biggest effect on how much bread rises. The bread with an increase of yeast resulted in loaves of bread with more fermentation and rise. Therefore, when baking bread, the more yeast added in the higher the rise. This is proved through the ratio with the most yeast in this experiment, which was 3:6 and because it had the most

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