s cience i nquiry and n ature o f s cience
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Mini-project. The effect of times & temperature on the fluffy of bread. SINOS. S cience I nquiry and N ature O f S cience. Members in group M.4/1. Napalai Puriruengpoom Nattapon Grueysiriwong Supawit Doungphumake. No.5 No.14 No.23. Our adviser. Aj . Kanthanakorn Noysena. - PowerPoint PPT PresentationTRANSCRIPT
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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