My team in this fair, that is going to be tomorrow (sep. 05), is conformed by Tiffany Nébola, Katherine Morales, Angélica Suffo, Manuel Droz and me, María Teresa Andrés. Our product is the bread. The teachers told us that we had to do some experiments preparing it. The experiments consisted in vary the amount of two ingredients: yeast and sugar; and in vary the temperature of the water.
Before preparing them we needed to find a recipe that shows us what are the ingredients that a bread have and the exactly amounts of them. That's how we found the next for a little good bread:
-77 grams of wheat flour.
-0,8 tablespoons of oil.
-1/8 tablespoon of salt.
-37 ml of slightly warm water.
-¼ teaspoon of sugar.
-¼ teaspoon of dry yeast.
After knowing it, we prepared ten different breads, varying in each one only an ingredient (1) and leaving the other ones in the correct amounts:
Bread num. 1: Without dry yeast (0).
Bread num. 2: 1/16 of
Bread num. 3: 1/8 teaspoon of dry yeast.
Bread num. 4: ½ teaspoon of dry yeast.
Bread num. 5: 37 ml of boiling water.
Bread num. 6: 37 ml of cold water.
Bread num. 7: Without sugar (0).
Bread num. 8: 1/16 of
Bread num. 9: 1/8 teaspoon of sugar.
Bread num. 10: ½ teaspoon of sugar.
In the next images you can see those breads already finished and us preparing them:
I think that in a very general way the objetive of doing those experiments was to observ all the things that happen inside the mass of a simple product as the bread, before, during and after it is baking. And because of this, also know the importance and the role that plays each ingredient in preparing it.
