Saul G.

North House
Topic: Baking and Business
E.Q.:

Thursday, November 10, 2011

Blog No. 9: Science Proposal

1. My hypothesis is: if you use a certain type of yeast in bread making, then the bread will have a higher volume when it is baked.

2. The independent variable will be the type of yeast that will be used in the batter. The dependent variable will be the volume of the bread after it is baked all under the same conditions. The control variables are all the ingredients that remain constant, as well as the recipe procedure.

3. I believe that the connection with my science experiment and my EQ is that if I use instant yeast and if it has the better results, it may attract more people to purchase baked goods.

4. I will perform my science experiment using my very own kitchen tools and in my kitchen with an undisturbed condition. I will need a writing utensil, my science journal, both types of yeast, sugar, flour, large bowl, mixing machine, water, measuring cups, eggs, and other cooking materials. I will measure the volume of the bread by setting a sample in each cup cake tray with different batter and measure how high they each rise with a standard ruler. I will use this data to determine the best bread making method.

5. This science experiment might fall under the Biochemistry & Molecular Biology.

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