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Bread Experiment 2014
Transcript of Bread Experiment 2014
Step 6: We took it out of the oven and cut a slice of each loaf of bread.
Step 7: We had a slice of each loaf of bread figuring out which loaf had a softer texture.
Step 8: We recorded the data.
Analyze Data and Draw Conclusions
Define the Problem
In our experiment, we wanted to know what factors we could use to test the softness of the bread.
In this case, the factor that we used was shortening/margarine.
Test the Experiment
3 Bread pans
Our task was to bake bread and manipulate the variables, to test different factors in the bread.
Bread Experiment 2014
The more margarine added to the bread, the softer the texture will be.
Step 1: We gathered all the ingredients and set them on the table.
Step 2: We used the marker to label one of the bread pans as the control group.
Step 3: We labeled the other two bread pans in the experimental group with the amounts of margarine put in.
Step 4: We mixed 2 cups of flour, salt, sugar, baking powder, and added different amounts of margarine in each bowl.
Step 5: We slowly added milk and kneaded the dough. (We flattened the bread dough with 1 tbsp of margarine in the control bread pan, bread dough with 2 tbsp margarine in the experimental bread pan, and bread dough with 3 tbsp margarine also in the experimental group.
Step 6: We slid the three bread pans into the oven for 45 minutes in 350°.
In conclusion we discovered that the more margarine added to the bread dough, the softer the consistency of the loaf. We concluded this by feeling and tasting the texture, moisture, and fluffiness of the bread. The loaves were either firm, soft, or extremely soft. As we felt the bread, some were crumb like and soft.
Each person took a bite of each loaf and numbered each bread #1-3 according to the scale.
Possible Errors and Improvements
We could have improved our experiment by baking more loaves of bread.
We could have had more trials of baking the bread.
We could have had more people test the loaves of bread.