| | Category | BI | L07 | Sweet Fermentation |
| | Abstract | In this experiment, I want to find out if the sweetener added to bread |
| | allows the yeast to begin the fermentation process faster, thus allowing |
| | the bread to rise faster. I will test 5 sweeteners- sucrose, honey, splenda, |
| | truvia and equal and compare the circumference of the loafs of bread to |
| | each other into a control which is bread without any sweetener. |
| | The following is the procedure I will use: |
| | 1. Make the bread dough in a food processor. Add one packet yeast, 1 |
| | cup water (60 Celsius), 1 Tbs shortening, 1 tsp salt, 2 Tbs sweetener. Mix |
| | for 30 sec in food processor. Add three cups of flour- one cup at a time- |
| | then knead for 2 mins. |
| | 2. Divide the kneaded dough in three 1 cup portions and roll into 3 round |
| | loaves. |
| | 3. Place on aluminum foil with ribbon underneath (to measure |
| | circumference)spaced 12 inches apart. |
| | 4. Measure and record circumference of each. |
| | 5. Time for 10 mins. Measure in record circumference. |
| | 6. Repeat 6 times. |
| | 7. Continue to test each dough-no sweetener, sucrose, honey, splenda, |
| | truvia, equal-the same way under the same conditions. |
| | |
| | My independent variable is the sweetener and my dependent variable is |
| | the change in the circumference of the bread. |
| | Bibliography | 1) Wikipedia contributors, 2006. "Aspartame," Wikpedia: The Free |
| | Encyclopedia [accessed January 10, 2006] |
| | http://en.wikipedia.org/w/index.php?title=Aspartame&oldid=34422683. |
| | 2) Wikipedia contributors, 2006. "Sucrose," Wikpedia: The Free |
| | Encyclopedia [accessed January 10, 2006] |
| | http://en.wikipedia.org/w/index.php?title=Sucrose&oldid=34571913. |
| | 3) Glencoe Science, Biology, The Dynamics of Life |