Logged out
Access All our Essays in an Instant
Swap your work for FREE access, or pay £4.99 for instant access
Investigation to see the effect of temperature on the expansion of dough.
Member rating: No Rating | Words: | Submitted: Mon Sep 15 2003
Page Preview
On the left is an image preview of every page of this document, and below are the first 150 words with formatting removed:
Investigation to see the effect of temperature on the expansion of dough Prediction: The higher the temperature the faster and higher the volume of dough will rise. Method 1. 25g of flour was weighed and put into a beaker. A level teaspoon of sugar was then added. 2. 30cm of yeast suspension was measured in a 50cm measuring cylinder and was added to the flour and sugar. This was then stirred with a spatula until a smooth paste was achieved. 3. The paste was poured into a 250cm measuring cylinder, making sure it did not touch the sides. 4. The volume was recorded and the measuring cylinder was placed into a water bath. The water baths' temperature was recorded and the volume of the paste was recorded every 2 minutes for about half an hour. 5. A graph was plotted showing how the volume of dough increased with time. On the same graph, the...
Get instant access
- Instant, unlimited access to our documents in full
- Swap your work for free access, or pay £4.99
- To see the full version of this document and 149,958 others
