Leavening Agents
IF
Partners: JN DS
May 11, 2017
May 11, 2017
Our job in this action project was to make bread using different leavening agents and compare how much they rise. One loaf is using yeast (control) as a leavening agent, another is using the sourdough starter (experimental 1), and the last one is using baking soda (experimental 2). These leavening agents would help us answer the research question: Which leavening agent is the most effective when it comes to making the dough rise? I hypothesized that the baking soda loaf would rise the highest because it is a chemical leavening agent that wouldn’t take much time to rise and I’ve had experience with seeing the difference in rising between baking soda and yeast. Baking soda is a chemical leavening agent while yeast is a biological leavening agent. Chemical agents are live and release CO2 as a chemical reaction, while yeast is alive and eats glucose to put out CO2 as a waste.
Calculations
Calculations
These are the calculations we made for transferring the original recipes for making each loaf of bread. The change factor for converting the sourdough to our one loaf was x ¼. For baking soda, it was all the same. Yeast change factor was x .25.
Sourdough (experimental 1)
Sourdough (experimental 1)
Flour:10 divided by 4 = 2 ½ cups of water
Water: 4 cups divided by 4 = 1 cup of water
Salt: 3 ½ teaspoons divided by 4 = ⅞ teaspoons
Starter: ¾ cups divided by 4 = 19/100 cups (3 tablespoons)
Baking Soda (experimental 2)
Water: 4 cups divided by 4 = 1 cup of water
Salt: 3 ½ teaspoons divided by 4 = ⅞ teaspoons
Starter: ¾ cups divided by 4 = 19/100 cups (3 tablespoons)
Baking Soda (experimental 2)
Flour - 3 ½ cups x 1 = 3 ½ cups
Salt - 1 teaspoon x 1 = 1 teaspoon
Baking soda - 1 teaspoon x 1 = 1 teaspoon
Buttermilk - 2 cups x 1 = 2 cups
Sugar - 1 teaspoon x 1 = 1 teaspoon
Yeast (control)
Yeast - 1.5 tablespoons x .25 = ⅜ tablespoons
Water - 3 cups x .25 = ¾ cups
Flour - 7 cups x .25 = 1.75 cups
Salt - 1 tablespoon x .25 = .25 tablespoons
A few different variables came into play while making the breads. I constructed a table show the different variables that needed to occur to fit the needs of the recipe.
Procedure
Sourdough:
1. Preheat the oven to 500 degrees Fahrenheit
2. Mix all the ingredients together except for the salt
3. Knead dough for 10 minutes
4. Let dough rise for 15 - 60 minutes
5. Bake dough for 35 minutes
Baking soda:
1. Preheat oven to 450 degrees Fahrenheit
2. Mix all ingredients together
3. Let the dough rise for 5 minutes
4. Bake for 40 minutes
Yeast:
1. Preheat oven to 450 degrees Fahrenheit
2. Mix ingredients together
3. Let dough rise for 4 hours
4. Bake for 25 - 30 minutes
Results
Salt - 1 teaspoon x 1 = 1 teaspoon
Baking soda - 1 teaspoon x 1 = 1 teaspoon
Buttermilk - 2 cups x 1 = 2 cups
Sugar - 1 teaspoon x 1 = 1 teaspoon
Yeast (control)
Yeast - 1.5 tablespoons x .25 = ⅜ tablespoons
Water - 3 cups x .25 = ¾ cups
Flour - 7 cups x .25 = 1.75 cups
Salt - 1 tablespoon x .25 = .25 tablespoons
A few different variables came into play while making the breads. I constructed a table show the different variables that needed to occur to fit the needs of the recipe.
Variable
|
Control Group (yeast)
|
Experimental Group 1(Sour Dough)
|
Experimental Group 2(Baking Soda Bread)
| |
Flour type
|
All purpose flour
|
All purpose flour
|
All purpose flour
| |
Dough rise time
|
4 hours
|
15-60 minutes
|
5 min
| |
Oven temperature
|
450 degrees Fahrenheit
|
500 degrees Fahrenheit
|
450 degrees Fahrenheit
| |
Bake time
|
25 - 30 min
|
2 hours or 120 minutes
|
40 min
| |
Dough amount
|
7 by 5 by 2.5
|
6 ½ by 4 by 2=
52 inches 3
|
8 by 8 by 2.5
| |
Other
|
BUTTERMILK
|
Procedure
Sourdough:
1. Preheat the oven to 500 degrees Fahrenheit
2. Mix all the ingredients together except for the salt
3. Knead dough for 10 minutes
4. Let dough rise for 15 - 60 minutes
5. Bake dough for 35 minutes
Baking soda:
1. Preheat oven to 450 degrees Fahrenheit
2. Mix all ingredients together
3. Let the dough rise for 5 minutes
4. Bake for 40 minutes
Yeast:
1. Preheat oven to 450 degrees Fahrenheit
2. Mix ingredients together
3. Let dough rise for 4 hours
4. Bake for 25 - 30 minutes
Results
Sourdough: After baking the sourdough, the bread crust ended up being really hard and had to be cracked open. The inside of the bread was also very tough but felt moist like play dough. Despite both the outside and inside of the bread feeling like a play dough filled rock, it didn't look burnt at all. The inside was the same color as whole wheat bread and the outside looked like it could've been white bread. (photos below) It was 3 inches tall and tasted really salty because we had accidentally put in 3 extra tablespoons of salt into it.
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| "Bread" IF 2017 |
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| "More Bread" If 2017 |
Yeast: The yeast leavened bread ended up looking somewhat burnt, and was pretty under cooked on the inside. The bread tasted pretty normal, but of course still gave off a crispy burnt taste. The final height of the bread ended up being 3 inches tall also.
Baking soda: The baking soda bread overall tasted really good. The texture wasn't super soft nor super tough. The outside of the bread was really crispy and almost crunchy like a baguette. It tasted as plain as bread could get, this seems like the type of bread that needs to be served along with something else. The final product of the baking soda bread ended up being only 2.5 inches tall.
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| "Baking Powder Bread" IF 2017 |
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| "Graph" IF 2017 |
Nutrition
These are the calculations for how much daily nutrition you get from sourdough bread along with the total percentage of how much nutrients the bread provides.The average adult should have the following amounts in each of the following categories. The second list shows the percentage of calories, carbohydrates, fat, and protein are in the bread in percentage form according to the daily average adult nutrient intake.
calories- 2000
carbohydrates- 100 grams
fat- 78 grams
protein- 56 grams
calories - 1123/ 2000 = .56 x 100 = 56.15%
carbohydrates - 24/ 100 = .24 x 100 = 24%
fat - .75/ 78 = .0096 x 100 = 0.96%
protein - 30/ 56 = .53 x 100 = 53%
Conclusion/ Analysis
Overall we created some bread that was pretty good and was also not super amazing. The sourdough bread that our group had baked turned out really under cooked on the first attempt and really salty and hard on our second attempt. The bread on the first attempt tasted like sourdough but the inside of the loaf was not cooked completely. We only had time to have two attempts so we analyzed the outcome from the second batch because the first attempt was because of an effect on the leavening agents, while the second mistake didn’t affect the leavening agents. I hope to never make the same mistakes again when baking bread, I'm just glad that the data that came out of the experiment is still valid and wasn't effected by the two attempts. Next time I plan to pay more attention to what I'm doing and what my group is doing to make sure it is going right.
My hypothesis was correct, the baking soda did turn out to have the most growth of 1.5 inches. It had the most growth from it's original height compared to the yeast which had grown 1 inch from it's original height, and the sourdough which had grown only .5 inches from it's original. This makes sense because baking soda is commonly used to make lighter/ more fluffy foods, like chewy cookies or lemon margarine pie while yeast and sourdough is not.
calories- 2000
carbohydrates- 100 grams
fat- 78 grams
protein- 56 grams
calories - 1123/ 2000 = .56 x 100 = 56.15%
carbohydrates - 24/ 100 = .24 x 100 = 24%
fat - .75/ 78 = .0096 x 100 = 0.96%
protein - 30/ 56 = .53 x 100 = 53%
Conclusion/ Analysis
Overall we created some bread that was pretty good and was also not super amazing. The sourdough bread that our group had baked turned out really under cooked on the first attempt and really salty and hard on our second attempt. The bread on the first attempt tasted like sourdough but the inside of the loaf was not cooked completely. We only had time to have two attempts so we analyzed the outcome from the second batch because the first attempt was because of an effect on the leavening agents, while the second mistake didn’t affect the leavening agents. I hope to never make the same mistakes again when baking bread, I'm just glad that the data that came out of the experiment is still valid and wasn't effected by the two attempts. Next time I plan to pay more attention to what I'm doing and what my group is doing to make sure it is going right.
My hypothesis was correct, the baking soda did turn out to have the most growth of 1.5 inches. It had the most growth from it's original height compared to the yeast which had grown 1 inch from it's original height, and the sourdough which had grown only .5 inches from it's original. This makes sense because baking soda is commonly used to make lighter/ more fluffy foods, like chewy cookies or lemon margarine pie while yeast and sourdough is not.
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