Dough

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Dough

  1. 1. <ul><li>Investigating the effect of temperature on enzyme activity in yeast </li></ul>
  2. 2. We made bread dough from flour, water, yeast and sugar
  3. 3. We kneaded the dough
  4. 4. We split the dough into 3 equal sized pieces
  5. 5. We placed the dough balls in measuring cylinders at 3 different temperatures: 30, 40 and 70 degrees celsius Water bath
  6. 6. Results 40 degrees 30 degrees 70 degrees
  7. 7. 70 degrees
  8. 8. 30 degrees
  9. 9. 40 degrees
  10. 10. Explanation <ul><li>The dough that did not rise was the one that was 70 o as the temperature killed the enzymes. </li></ul><ul><li>Both pieces of dough rose really well as they when in to temperatures of 40 o and 30 o ,this shows that the enzymes are active at these temperatures </li></ul><ul><li>by Adam </li></ul>
  11. 11. Improvements <ul><li>I could have made this experiment better by putting one piece of dough in cold water because 30 o and 40 o are very close, so it would give us a better range of results. </li></ul>

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