FOOD Unit 2: Cooking Action Project #2 Prep

We will use ⅓ of the ingredients listed since we are making one loaf.

Control Group: ​Commercial Yeast Bread Ingredient

Calculations

Revised Amount

3 Cups Water

3/3 = 1 cup

1 cup

6.5-7.5 Cups All-Purpose Flour

7.5/3 = 2.5 cups

2.5 cups

1 Tablespoon Salt

1 tbsp = 3 teaspoons/3 = 1 tsp

1 teaspoon

1.5 Tablespoons Yeast

1.5 tbsp = 4.5 teaspoons/3 = 1.5 tsp

1.5 teaspoons

Experimental Group 1: ​Chemical Leavening Agent Bread Experimental Group 2: ​Homemade Sourdough Yeast Bread Ingredient (copy from the recipe)

Calculations

Revised Amount

10 cups flour

10/3 = 3 1/3

3 ⅓ cups flour

4 t0 4 ½ cups of water

4/3 | 9/2 * ⅓ = 1 1/2

4/3 to 1 ½ cups of water

FOOD Unit 2: Cooking Action Project #2 Prep 3 ½ teaspoons of salt

1 ⅙ teaspoons of salt 7/2 * ⅓ = 7/6

¾ cup starter

¾ /3 = 1/4

¼ cup starter

Experimental Group 3: ​Commercial Sourdough Yeast Bread Experimental Group 4: ​Dennis’​ ​Sourdough Yeast Bread Ingredient (copy from the recipe) 1 tablespoon active sourdough starter 75 grams (1/2 cup) all-purpose flour or bread flour

Calculations

Revised Amount ½

1 /2= ¼ ½ /2=

75 grams (1/3 cup) water

⅙ ⅓ /2

1 tablespoon salt

1/2

½

525 grams (2 1/2 cups) water

2 ½ /2=

700 grams (5 1/2 cups) all-purpose flour or bread flour

5 ½ / 2=

3. Variables:​ Read each recipe and write down any variables that are different, aside from the leavening agent.

FOOD Unit 2: Cooking Action Project #2 Prep Variable

Control Group

Exp. Group 1

Exp. Group 2

Exp. Group 3

Exp. Group 4

Flour type Dough rise time Oven temp. Bake time

Dough amount Other

How does the leavening agent affect the bread and how much it rises? Which leavening agent makes bread rise the most?

If we make 5 different breads, each with a different leavening agent, (yeast, baking soda, homemade sourdough, commercial sourdough, and sourdough made from dennisâ&#x20AC;&#x2122; starter,) then the yeast will make the bread rise the most because it is the most commonly used leavening agent.

6. Observationsâ&#x20AC;&#x2039;: After baking, measure the height of each loaf. Then taste each one and record your observations.

FOOD Unit 2: Cooking Action Project #2 Prep Observ ation Taste

Control Group Plain

Exp. Group 1 Salty, savoury

Exp. Group 2 Sour

Exp. Group 3

Exp. Group 4

Sour, Sweet

Slightly sour

Appeara nce (holes, airiness ) Texture

Soft inside, semi-hard crust

Other

7.​ ​Analysis & Conclusion​: Explain your results. Your explanation should correctly use the following terms, and whether or not your hypothesis was proven or disproven: The results of this experiment did not support my hypothesis. The yeast bread did not rise the most. The breads that rose the most were the baking soda bread and the sourdough bread made from Dennis’ starter. ● ● ● ● ● ● ●

Yeast Carbon dioxide Biological leavening agent Chemical leavening agent pH Acid Base

FOOD Unit 2: Cooking Action Project #2 Prep

8.​ ​Calculate: ​Based on the amount of each ingredient in your bread recipe, find the total daily nutrition in your loaf of bread for the following values: ● Calories ● Carbohydrates ● Fat ● Protein

Copy of eat2 bread prep
Copy of eat2 bread prep
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