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How temperature affects the rate at which bread dough rises and find out the optimum temperature for yeast to work?
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| Submitted: Thu Jul 11 2002
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Irfan Enayet Year 11 GCSE BIOLOGY COURSEWORK FERMENTATION AND YEAST 1) Introduction: To begin, I will first describe the factors that can affect the rate at which the bread dough rises. * Amount of sugar: when we add more sugar, the reaction speeds up, as there are more sugar particles in the given space. This causes more collisions to take place therefore the reaction goes faster and the bread dough rises quickly. * Amount of Yeast: increasing the amount of yeast provides more enzymes for the reaction in other words the active sites are filled up quickly; consequently the reaction is faster. * Amount of flour: excess flour would slow down the reaction, it means if the quantity of flour is bigger than yeast then the reaction goes slow! This is because the action of the enzyme in yeast is weakened; the reaction slows down. * Temperature: this variable has to be handled very carefully. If too high, the...
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