Effects of temperature on growth of yeast bread dough Essay Example

invade the cell and infect it.Yeast (Saccharomyces cerevisiae) is a small microbe which is widely and commonly used in many industrial practices. This ranges from the production of alcohol using fermentation through to making bread. This makes Yeast beneficial microbes as they help us to get the right strength alcohol or bread.They contain an enzyme which turns Glucose into a type of Alcohol (ethanol) and carbon dioxide.

This transformation process is known as fermentation. The alcohol which is created is used for many purposes. It is mainly used in the production of alcoholic drinks but it can also be used as an industrial cleaner, which dissolves grease but leaves no wet residue, or as a scent carrier in perfumes.However when the alcohol concentration reaches 10% the alcohol begins to affect the yeast and fermentation stops.Yeast is a very important which is needed when making bread dough.

It makes the bread rise by filling it with carbon dioxide bubbles which are produced from the fermentation. Any alcohol which may be created as well as the bread is evaporated as the temperature bread is cooked in is very hot.There are several factors which may affect the rate in which the yeast will rise:* Temperature:When yeast is exposed to temperatures lower than 10?C it will not perform as intended to, although some forms of yeast can survive in artic conditions which are well below 0?C. Yeast will grow at temperatures ranging from 10 ?C to 37 ?C but any higher than 37 ?C and the yeast will begin to denature and not function as they are intended to.* pH level:The pH level of the dough has little effect

on the rate of fermentation unless it drops below 4.

0. This is due to the fact that in acidic conditions the cells of the yeast will begin to denature.In this investigation I will investigate how changing the temperature affects the yeast and fermentation. I will start by splitting some fresh bread dough (made with yeast) into five different pieces (approx 60grams each).

I will push these pieces to the bottom of five different measuring cylinders and will keep them at controlled temperatures in water baths. I will record the starting volume of the dough and will note how much the dough has risen after every five minutes. I will start at five minutes and go up in five minute intervals until 30mins is reached.