Bread Making Blog
To make sure the bread making process is a success, cellular respiration needs to occur. Cellular respiration is important because it creates CO2 for the bread to rise. This process occurs within the mitochondria.
DAY ONE REFLECTION: Today we were unsuccessful with our bread kneading. Immediately after mixing ingredients in bag, the bread began to crumble and fall apart. The dough was way too dry. Problem was that we had had too much dry ingredients. We plan on adding more water, and make sure the water is hot enough to activate the yeast.The water can’t be too hot or the yeast will die off.
DAY TWO REFLECTION: Today we made sure that we were more successful. Today the ingredients and procedure were pretty much the same. The only ingredient different from yesterday was butter and a little more water. We made sure that the ingredients were thoroughly mixed in the bag before we started the kneading the process. Today the bread was less dense than yesterday and way more successful.
DAY THREE REFLECTION: Today me and my group members tasted our finished product. The texture seemed thick and dense yet fluffy and a little doughy on the inside. The color was golden brown. The bread also felt heavy and dense. The bread had a sweet doughy scent. And finally the taste was sweet and salty and a little chewy. Overall, the bread was a success.
Procedure:
To create our bread/dough you must...
Put dry yeast and flour in bag(¼ tsp yeast
¼ cup flour)
Add four tablespoons of water
Mix thoroughly in bag
Let the mixture sit for 10 min
After ten minutes, add another ¼ cup of flour, salt, sugar, and butter to the bag and mix together
Take the dough out of the and knead it thoroughly
Place bread under light for 30 minutes checking to see how it looks every 10 min
THE SCIENCE:
The equation for cellular respiration is C6H12O6 + O2 = Co2 + H2O + ATP. This process occurs in the mitochondria of the cell. Cellular respiration creates Co2 which is what makes the bread rise by forming air pockets in the dough. Yeast and humans are more similar than you may think. Yeast and humans both contain DNA in their chromosomes and both perform anaerobic respiration. Humans however, use lactic fermentation while yeast use alcoholic fermentation. This is important in breadmaking because during alcoholic fermentation the yeast forms a carbon dioxide bubble, this causes the holes that we see in bread. Yeast can be found in the carbon cycle when it respires and releases carbon dioxide into the atmosphere. Yeast converts sugar molecules into carbon dioxide which then causes the bread to rise, the more Co2 present the faster the bread will rise.
Bread Recipe ingredients:
½ cup of flour
1 tablespoon sugar
¼ tsp yeast
½ tsp salt
How bread looks:
Right after kneading - looks a little bit wet and a little lumpy because of the butter, nice and round
After 10 mins - still kind of lumpy, a little bit wet, looks like it is rising
After 20 mins - looks more dry, still glossy because of the butter. Getting bigger/rising
After 30 mins - not too wet anymore, looks like it has risen a good amount, still semi-round, a little bit lumpy still, looks good.
Why did you create the recipe you did? Why did you add that much? Why did you add that ingredient? What does it do to increase the overall quality of the bread? (include recipe)
Our recipe included flour, yeast, sugar, salt, and butter. We use flour because the strong gluten in flour gives the heavy dough structure and the finished product a pleasantly chewy texture. We added a total of ½ cup of flour to make sure that the bread didn’t fall apart and to make sure it had good structure. The yeast is what creates the air bubbles in bread and causes it to rise. We added ¼ teaspoon of yeast into our bread. We added sugar for both flavor and as a food source for the yeast. Yeast take in glucose for energy when they go through alcoholic fermentation. The sugar also adds a sweet flavor to the bread. We added one tablespoon of sugar because based on recipes we found, that was the proportional amount. We added salt for flavor. The salt also slows the rising process in bread and brings out the aromas of flour and other ingredients. We only added ½ teaspoon of salt because that is the proportional amount to what recipes called for. Lastly we added butter for flavor and to make the bread softer. Butter is a fat and fats make bread more tender and make it last longer. We added 2 teaspoons of butter because we didn’t want the bread to be too sticky or too loose and it was the proportional amount to add based on other recipes. Overall we added flour for structure and flavor, we added yeast for rising and fluffiness, we added sugar for flavor and sweetness, we added salt for flavor, and we added butter for flavor and softness.
Recipe:
1. In a ziploc baggie, mix together ¼ teaspoon yeast and ¼ cup of the flour.
2. Heat 4 tablespoons of water to 120 °F - 130 °F (1 minute in the microwave)
3. Slowly add the 4 tablespoons of heated water to the baggie and stir to combine.
4. Let mixture set for 10 minutes, to activate yeast.
5. Mix in the remaining ¼ cup flour in the baggie along with 1 tablespoon of sugar, ½ teaspoon of salt, and 2 teaspoons of butter.
6. Take dough ball out of baggie once it is mostly combined in the bag.
7. Knead dough for 1 minute.
8. Roll dough into a ball.
9. Place dough ball under heat lamp and allow it to rise for 30 minutes
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