Science Experiments Topics

We have been experimenting and testing all sorts of "bread rising agents" that helps our bread dough "puff" up and fill with carbon dioxide bubbles.

We know that molecules "dance" around and bump into each other during the kneading process as we work the dough, causing more pockets of air.

In Term 1, we tried different rising agents such as baking, powder, yeast and made our own "rewana or Māori bread.

We like baking on Fridays and we are learning science and technology during cooking .

1. Yeast Fermentation:

Yeast, feeds on sugars in the flour, producing carbon dioxide into small pockets in the dough.

2. Oven Bake:

When the dough is placed in a hot oven, the yeast becomes more active, releasing more carbon dioxide. The heat also causes water in the dough to turn to steam, making the bread expand.

3. Rising:

The trapped carbon dioxide gas and steam inflate the dough, causing it to rise. Sometimes we wait until it rises in a warm place.

4. Gluten: (next steps for learning)

As you knead the dough, it traps the carbon dioxide gas and gluten is produced by the yeast.