Using Science to Bake the Best Bread - Enrichment - Biochemistry - Human Body Systems - Food Science
There are many variables in bread making. A delicious loaf involves the interplay of three basic ingredients (flour, water, and yeast), as well as the processes of respiration, kneading, and baking.
Since grain, a farmed commodity, is the principal ingredient in bread, a consumer staple, it should be no surprise that agricultural companies try to find ways to best use the foods they produce. Companies like General Mills, Land O Lakes, and Cargill, want their food scientists to make efficient use of their crops in the production of consumer goods.
In this activity, participants act as food scientists who are trying to develop quick-rising bread dough. The activity includes 5 pages with:
- An article about bread and yeast
- Supplies list & procedures
- Date collection table and analysis questions
- Answer key
Teachers / students will need access to: All-Purpose Flour, Whole Wheat Flour, Non-Wheat / Gluten-Free Flour, Sugar, Water, Active Dry Yeast, Rapid-Rise Yeast, Cooking Oil, Vital Wheat Gluten, Artificial Sweetener (Aspartame, Saccharin, Sucralose, Stevia, etc.), Alternative Sweetener (honey, maple syrup, molasses, etc.), Salt, Timer, Beakers / Jars, Spoon(s), Bowl(s), and a Ruler.