Cinnamon Banana bread
All in all we are testing ways to get the perfect recipe for cinnamon banana bread. Everybody has a recipe for cinnamon banana bread, right? And most of them are actually pretty good. But for the this blog we create it from the start which makes it even better. Keep reading and you can experience it with us and how we got there.
Welcome!
Experiment day: We wanted to make the perfect banana bread so we had to test it before we came up with our final product. We used the basic recipe, but we added ½ a tablespoon of sugar, ½ a tablespoon of vegetable oil, pinch of cinnamon, and used a little less water.
Here’s a few scenes that would have made it perfect:
Step 1: Add Flour.
Step 2: Add yeast, sugar, and cinnamon.
Step 3: Add Vegetable oil and water at the suggested temperature of 120 degrees.
Step 4: Mix Ingredients and let dough sit in bag for 10 minutes.
Step 5: Knead the dough for 1 minute and roll into a ball.
Step 6: Set into light and set what the dough does when rising.
Conclusion: Need more water, and the bananas will help with moisture, and salt, all before final product.
Here’s a few scenes that made it perfect:
Baking Day: REal recipe
Final Results
Step 1: Add Flour
Step 2: Add ⅓ cup sugar
Step 4: Add 1 teaspoon of cinnamon, 3 teaspoons of yeast and a pinch of salt
Cellular Respiration: 6CO2 + C6H12O6 -> 6H2O + 6CO2 + ATP
Anaerobic Respiration vs Aerobic Respiration:
Aerobic respiration uses oxygen, breaking down the glucose making 34 atp releasing co2 and water, while anaerobic(alcoholic fermentation, in baking) does not use oxygen and only creates 2 atp releasing co2, causing air bubbles and the bread to rise and alcohol.
CO2 (Carbon) Cycle: Creating a recipe and baking bread fits into the carbon cycle. In the dough, yeast respires and releases carbon dioxide into the atmosphere. The yeast can be found in plants which fits into the environment. The plants take in the carbon dioxide and breaks down glucose molecules goes through photosynthesis and then releases oxygen. Temperature is related to amount of CO2 produced in the yeast, this being higher temperatures will result in lots of production in CO2 and the cycle keeps going through the cycle.
Ingredients: With the ingredients it helps conclude this information.
Yeast rises the bread. As the sugars are being broken down, carbon dioxide and alcohol are released into the bread dough, making it rise. The yeast breaks the simple sugars down and releases carbon dioxide and alcoholic fermentation which is creating air bubbles in the dough. When the bread rises because it is reacting to the yeast causing air bubbles is like someone blowing up bubblegum. As more and more tiny air bubbles fill with carbon dioxide, the dough rises and we're on the way to making the right bread.
Sugar and cinnamon acts as enzymes. We figured out that the starch in flour provides most of the sugar for fermentation, and the starch must be broken down into sugar before it can be fermented. This breakdown is the work of enzymes. Enzymes in the yeast and the flour cause large starch molecules to break down into simple sugars.
Flour and salt add structure. When you stir together flour and water, two proteins in the flour grab water and each other to form an doughy mass of molecules called gluten. In bread making, we want to develop as much gluten as we can because it strengthens the dough and holds in gases that will make the bread rise.Once flour and water are mixed together, any further working of the dough encourages more gluten to form. Manipulating the dough in any way allows more proteins and water to find each other and link together. The dough becomes more elastic, more gluten is developed.
Vegetable oil keeps bread fresh and tender. It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size. Fixing resting times and yeast amount also changes these, but trading off for a different flavor. From this point of view, without altering other variables (yeast, rising time, salt, and amount of liquid.) a dough with less or no oil will me more elastic, allowing bigger bubbles and giving the bread a chewier texture.
Banana adds moisture and flavour to the dough. When bread is baked the bananas will help hold the moisture inside and keep bread tasting yummy.
Recipe:
3 ¼ cups of flour
pinch of salt
1 tablespoon vegetable oil
1/3 cup of sugar
3 teaspoon of yeast
2 large bananas
1 cup water
1 teaspoon of cinnamon
With our REcipe it was successful on a scale of 1 to 10 an 8 because we had very dry dough in our experiment and increased our water. On the baking day we had very moist dough which could have been better. When researching we had everything come together with our ingredient choices and the result, our bread had a very good taste and was moist with air bubbles but it was to tough do to the use of yeast so we recommend using baking soda instead of yeast.
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