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Rebecca Thomas A Baker's Problem Aim: To investigate and determine the effect of temperature on the 'proving' stage of bread making, and to find the optimum temperature for dough incubation prior to baking, so that the baked bread consequently has a light texture. Prediction: I predict that if the temperature is too high then there will be less carbon dioxide produced than there would be at a lower temperature. However, if the temperature is too low, then again, less carbon dioxide will be released at this temperature than there would be at a higher one. I therefore predict that the optimum temperature for dough incubation prior to baking, and which will cause the dough to rise the greatest is neither too high nor too low, and is thus approximately 45°C. Explanation of Prediction: Yeast is a unicellular fungus and is capable of respiring both aerobically and anaerobically, depending on the availability of oxygen. For instance, in...

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