BIOLOGY

SMJK CHIO MIN

PROJECT TITLE: F4C7 FERMENTATION (BREAD)

CLASS: 4 THOMSON
TEACHER NAME: MADAM PANG SIET MOI
GROUP MEMBERS: TANESHA NAIR D/O SARAWANAN
JENANI D/O POOBALAN
SHAMEYTRASHRI D/O SARAVANAN
OBJECTIVE
TO INVESTIGATE YEAST, CARRY OUT ALCOHOL FERMENTATION THAT PARTIALLY BREAK DOWN
GLUCOSE INTO ETHANOL, CARBON DIOXIDE AND ENERGY TO MAKE BREAD DOUGH RISE.

BUDGET & LIST OF MATERIALS

BUDGET:
1) YEAST  RM 0.90
2) OIL  RM 0.50
3) WATER  RM 1.50
4) SALT RM 0.40
5) CUSTARD SUGAR  RM 2.50
6) FLOUR  RM 3.50

MATERIALS:
1) SPOON
2) BOWL
3) WHISK
4) MEASURING CUP
5) BAKING TRAY
6) OVEN
PRODUCT (DIAGRAM)

PROCEDURE:
1) In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow
to rest for 5-10 minutes until foaming and bubbly.
2) Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine. Add another
cup of flour and mix to combine. Add more flour at a time, until the dough begins to pull
away from the sides of the bowl.
3) Mix the dough with your hands on a lightly floured surface, for 5-8 minutes. The dough
should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky.
4) Grease a large bowl with oil or cooking spray and place the dough inside. Cover with a dish
towel or plastic wrap and allow to rise in a warm place* until doubled in size (about 1 ½
hours).
5) Punch the dough down really well to remove air bubbles.
6) Divide into two equal portions. Shape each ball into long logs and place into greased loaf
pans.
7) Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans.
Allow dough to rise again for about 45 minutes to one hour, or until risen 1 inch above the
loaf pans.
8) Adjust oven racks to lower/middle position. Preheat the oven to 350 F. Bake bread for
about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it
should sound hollow.
9) Invert the baked loaves onto a wire cooling rack. Brush the tops with butter and allow to
cool for at least 15 minutes before slicing.
EXPLANATION (CONCEPT)
Alcoholic fermentation is a complex biochemical process during which yeasts convert sugars
to ethanol, carbon dioxide, and other metabolic byproducts that contribute to the chemical
composition and sensorial properties of the fermented foodstuffs. Alcoholic fermentation is
the basis for the manufacturing of alcoholic beverages such as wine and beer. Control of
fermentation is generally considered as a prerequisite to determine the quality of the final
product. In this context, fermentation monitoring is a growing need, which calls for fast, low-
cost, and nondestructive methods providing real-time or online information in order to assure
an effective control at all stages of the process.

3 METHODS TO INCREASE MAKE THE BREAD FLUFFIER AND SOFTER

1) ENSURE DOUGH IS WELL HYDRATED
2) ADD MORE YEAST
3) BAKE THE BREAD AT THE RIGHT TEMPERATURE

PRECAUTION
1) The dough should be placed at room temperature which is 27°C
2) At lower temperature, the dough takes longer time to rise, while warmer temperature is
more convenient because doughs rise faster. However, at high temperature, the yeast will die
and the dough cannot be raised.

CONCLUSION
Anaerobic respiration in yeast produces ethanol, carbon dioxide and energy. Carbon dioxide
that is released during fermentation helps to raise the bread dough. The ethanol that is
produced evaporate when the bread is exposed to high temperature during baking.
REFERENCES
1) BIOLOGY TEXTBOOK FORM 4 CHP 7
2) TEACHER PN. PANG SIET MOI
3) INTERNET: https://www.weekand.com/healthy-living/article/cellular-respiration-making-
bread-18006622.php