Yeast Project

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By Jesse and Eric Nelson

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Abstract

This is where the abstract goes. Copy and Paste the abstract from the word document here. Thank you very much!

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Object and Inquiry

The object is bread. The Inquiry is: Do different substitutes for sugar effect the yeast needed for the rise of bread? When I do this project with my brother/ partner Eric, I want you to read this from a view of adventure because what we do takes a lot of fun, time, and exploring. So, sit back, and read this documentary aka the lab report! [/vc_column_text][vc_separator color=”black” el_width=”80″ css_animation=”none”][vc_raw_html]JTNDYSUyMGlkJTNEJTIyUldVJTIyJTNFJTNDJTJGYSUzRQ==[/vc_raw_html][vc_separator color=”black” el_width=”80″ css_animation=”none”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Research Write Up

I Prior knowledge section:
Yeast is a component in bread and is a living thing it reacts to sugar and when they come in contact the make… BREAD! So, there you go bread makes with living organisms that aren’t breathing there are like zombie ingredients in bread. So, there you go sugar yeast and more ingredients are equal to bread!
II Research write up:
Yeast is a plant, a fungus, and an organism dating all the way to the first man. Yeast can make your bread have an airy texture because yeast eats the sugar and then creates carban dioxide.
Yeast can turn sugar into carbon dioxide. And, this causes the dough to rise.
Artificial sweeteners will not feed the yeast to make it fluff up. BUT… There are four natural alternatives which are as follows: Barley Malt Syrup, Muscovado Sugar, Brown rise Syrup, and Fruit! Popular fruits would be: Apples, Figs, bananas, dates. These four sugar alternatives make your bread heathier and, still feed the hungry yeast.

Because Yeast thrives on sugar, you can use sugar substitutes like dates (which is a fruit) and apples.

Different yeasts will affect the bread when it’s in the oven and can affect the amount of time you need to leave it in the oven for because different effects of the yeasts take less time to bake.

most yeasts could be used for a lot of things not just bread, and yeast is all around us and you would not even know it.

III Refined knowledge and questions:
The sugar substitutes are as follows dates (again the fruit) The sugar substitutes are as follows dates (again the fruit) Barley Malt Syrup, Muscovado Sugar, Brown rise Syrup. The yeast we are using is bread yeast the living organism that lives in bread to make fluffy bread. A question could be: Why is the yeast alive? Will the sugar substitutes effect the bread?

IV Ongoing research:
On the research we are still looking for more substitutes, and where we can get more of a view for the project. Then when it is done, we will not need this paragraph because it would have been answered.[/vc_column_text][vc_raw_html]JTNDYSUyMGlkJTNEJTIyVGFuZE0lMjIlM0UlM0MlMkZhJTNF[/vc_raw_html][vc_separator color=”black” el_width=”80″ css_animation=”none”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Tools and Materials

  • Sugar substitutes
  • Glass pans
  • Dough
  • Time
  • brown rice syrup
  • honey
  • natural fruit juices
  • date sugar
  • molasses
  • agave nectar
  • 1 tablespoon active dry yeast
  • 1 tablespoon whole cane sugar
  • 3 tablespoons warm water
  • 1 cup buttermilk room temperature
  • 1 large egg
  • 2 ½ cup of flour
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter room temperature
    Variables:
    Independent variable: sugar substitutes.
    Dependent variable: the bread.
    Controlled variable: the dough and yeast, and the same oven temperature. 

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Procedure and Data

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Journal

3/16/2020: did not do anything.
3/17/2020: did not do anything.
3/18/2020: thought on how we were going to do this and make it next week.
3/19/2020: did not tomorrow we were going to do the project do anything but work on more of the main project.
3/20/2020: worked on main project.
3/21/2020: did not do anything today.
3/22/2020: made some of the project or at least made a dialogue of what we hoped for.
3/23/2020: made some adjustments to the plan when we said we will do it next week.
3/24/2020: tomorrow we were going to do the project and made our last preparations to it.
3/25/2020: we did the project with lots of boring hours waiting and staying quiet upstairs we had to do anything downstairs that involved noise well we can still talk not scream or disturb the yeast. Then… we ATE the bread!! It was good if I do say so myself.
3/26/2020: we backed and finished the project and we enjoyed it!
3/27/2020: Eric and I finished the project paper.  
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Procedure

The ingredients are 1 tablespoon active dry yeast, 1 tablespoon whole cane sugar, 3 tablespoons warm water, 1 cup buttermilk room temperature, 1 large egg, 2 ½ cup of flour, 1 teaspoon salt, 6 tablespoons unsalted butter room temperature. To do our 3 experiments have to replace the 1 tablespoon whole cane sugar, with honey stevia, or date syrup. The ingredients for date syrup, which is 1 cup of sugar, 1 cup pitted dates with ½ – 1 cup hot water until a thick paste is made. Then take a stringer (that thing that takes water out of spaghetti that thing) then us a large spoon and apply pressure until all the liquid is gone (or at least most of it). When you are using honey using 1 cup, you’ll want to use ¾ cup of honey. (data is on next page). [/vc_column_text][/vc_column_inner][/vc_row_inner][vc_raw_html]JTNDYSUyMGlkJTNEJTIyRGFuZEElMjIlM0UlM0MlMkZhJTNF[/vc_raw_html][vc_row_inner][vc_column_inner][vc_column_text]

Data and Analysis

First, we used the regular bread to see if it would work in bottles, and it did. So, what we did was we after we did the regular bread, we di the date syrup bread and we waited until we say the overachiever in the group and thought we put a little too much yeast but, we didn’t. The yeast LOVED the date syrup and that lead to use trying it and saying, “This is really just like regular bread but, in a bottle!” Then we did the 2 to last piece of the experiment to stevia bread. That one elevated up high too! Then the final sugar substitute, the Honey (not the we browser ad honey the edible honey). Then we found say that on did rise high. So, we are now in front of you trying to see if the substitutes worked which we will explain in the results and conclusion.

Measuring Flour:

Measuring Buttermilk:

Dough Sugar Second Rise Hour End:

Dough Honey Second Rise Hour Ends:

Dough Honey Second Rise Hour Start:

Dough Dates Second Rise Hour Ends:

Final Sugar

Final Honey:

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Results and Conclusion

The results are crumbly tasty, and the sugar substitutes worked as planned and some changes were made to the bread like the texture, but the taste was pretty much the same. What we can conclude with this project is that honey, stevia, and dates are great sugar substitutes for bread if you don’t have sugar. [/vc_column_text][vc_raw_html]JTNDYSUyMGlkJTNEJTIySWFuZFIlMjIlM0UlM0MlMkZhJTNF[/vc_raw_html][vc_separator color=”black” el_width=”80″ css_animation=”none”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Insights and Reflections

We could have made this in a bigger pan and not in cups. (reason being because I was kind of hard to get out). We also could have done this a little farther back. We can reflect on the fact that it was good an that it can be very good with eggs and bacon breakfasts. [/vc_column_text][vc_raw_html]JTNDYSUyMGlkJTNEJTIyQmliJTIyJTNFJTNDJTJGYSUzRQ==[/vc_raw_html][vc_separator color=”black” el_width=”80″ css_animation=”none”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Bibliography

https://whatscookingamerica.net/Bread/yeastbreadtip.htm

https://www.organicfacts.net/yeast-substitutes.html

https://www.village-bakery.com/4-sugar-substitutes-bread-recipe/

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