Science Inquiry and Nature Of ScienceSINOS

The effect of times &

temperature on the fluffy of

bread. 1

Mini-project

Members in group M.4/1

• NapalaiPuriruengpoom

• NattaponGrueysiriwong

• SupawitDoungphumake

No.5No.14No.23

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Our adviser

Aj. Kanthanakorn Noysena

Outline ^^• Introduction• Objective• Materials and Methods

• Result and Discussion

• Conclusion4

Introduction.

http://www.doctordenky.com/wp-content/uploads/2011/02/rice-bread.jpghttp://www.disneyfoodblog.com/2010/06/03/kouzzina-for-breakfast/http://3.bp.blogspot.com/_qjTYgJ5i8XY/TSWhXL8QtWI/AAAAAAAACZM/YRsDu2lxOxU/s1600/grains.gif

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Introduction.

http://askfreud.org/2011/05/6-breakfast-menu-to-increase-brain-power/http://littlepebble.wordpress.com/category/uncategorized/http://danishbake.igetweb.com/index.php?mo=3&art=298944

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Introduction.

http://3.bp.blogspot.com/-E5yoQyvfCY4/TkDkL2L7nQI/AAAAAAAAAA0/kZP7Dwptky8/s400/alcohol.jpg

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Our Inquiry question

Can the Temperature and times for baking bread effect to the fluffy of bread????

Objective

• To study the factors (Temperature &Times for breaking) that affect the size of the bread• Learn how to make bread “Fluffy”  

and has a volume increase.

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Material & Methods

Prepared 2 groups of ingredients

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1. Bread flour 240 gram2. Wheat flour 60 gram 3. sugar 55 gram4. 150 ml. of water 5. 2 teaspoons of yeast

Material & Methods

Mixed all of ingredients in a bowl.

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Material & Methods

Stirred it about 30 minutes.12

Material & Methods

Baking it in the oven.20 ,30 ,40 minute for

group 130 minute for group 213

http://topicstock.pantip.com/klaibann/topicstock/H3361455/H3361455.html

Material & Methods

Picked a bowl out of the oven and

measure the height of bread

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Number of Experi Tem mentperature(๐c) First(%) Second(%) Third(%)

150 10 15 5

175 30 20 35

200 15 15 20

Number of experi Time ment(minute) First(%) Second(%) Third(%)

20 20 10 10

30 20 5 15

40 15 20 10

Number of experi Time ment(minute) First(%) Second(%) Third(%)

20 20 10 10

30 20 5 15

40 15 20 10

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Result Number of

experi Time ment(minute) First(cm.) Second(cm.) Third(cm.)

20 2.4 2.2 2.2

30 2.4 2.1 2.3

40 2.3 2.4 2.2

Result

The result from experiment that shows relationship

between height of bread and time.

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20 30 402.00

2.05

2.10

2.15

2.20

2.25

2.30

2.35

2.40

2.45

2.50

2.27 2.272.30

Times(minute.)

heig

ht(c

m.)

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Result

The result from experiment that shows relationship

between height of bread and time.

20 30 405.00

7.00

9.00

11.00

13.00

15.00

17.00

19.00

13.33 13.33

15.00

Times(minute.)

heig

ht(%

)

Result

The result from experiment that shows relationship between

height of bread and temperature.

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150 175 2002.00

2.10

2.20

2.30

2.40

2.50

2.60

2.70

2.20

2.57

2.33

temperature(C)

heig

ht(c

m.)

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Result

The result from experiment that shows relationship

between height of bread and time.

150 175 2005.00

10.00

15.00

20.00

25.00

30.00

10.00

28.33

16.67

temperature(C)

heig

ht(c

m.)

Conclusion & Discussion

According to the result of experiment, we found the time that we use for baking does not have any effect to fluffy of bread (height of bread) because the height of bread after baking is not more difference.

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In the other hand the temperature we use for baking have affect to height of bread , temperature at 175o C make the highest bread in 3 different temperature (150o C 175o C and 200 o C ) our group determine in research

Conclusion & Discussion

Suggestion & Future project

We think the times probably have affect on puff of bread and temperature might make more different height of bread but we don’t research in that case because there is a limit time.

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so if you want to develop this project , we advise you to use time before baking to independent variable or use the other recipes the make bread (may be fill egg in the water before mix it with the flour )

Suggestion & Future project

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Acknowledgements

Aj. Kanthanakorn Noysena and other teachers in SINOS class teacher who

administrate the canteeneverybody in 4/1

every member in our group

Reference

• Fertig, Judith M. "Breakfast." Encyclopedia of Food and Culture. Ed. Solomon H. Katz. Vol. 1. New York: Charles Scribner's Sons, 2003. 244-247. Gale Virtual Reference Library. Web. 2 Sep. 2011.

• Jewels. (2548). ด้วยรกัและแบง่ปัน ตอน ขนมปังสตูรน่ิม(ออนไลน์).สบืค้นจาก:http://topicstock

.pantip.com/klaibann/topicstock/H3361455/H3361455.htmll [2 กันยายน 2554]• Li, Jiming. "Rice as a Food." Encyclopedia of Food and

Culture. Ed. Solomon H. Katz. Vol. 3. New York: Charles Scribner's Sons, 2003. 198-202. Gale Virtual Reference Library. Web. 2 Sep. 2011.

• Poilâne, Lionel. "Bread, Symbolism of." Encyclopedia of Food and Culture. Ed. Solomon H. Katz. Vol. 1. New York: Charles Scribner's Sons, 2003. 241- 244. Gale Virtual Reference Library. Web. 2 Sep. 2011. 25

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Do youhave any Question????

THANK YOU FOR YOUR

ATTENTION!!!~

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