what kind of experiment can I do with bread?

Question

Ok, I have to do an experiment with bread. Any ideas?

Answer 1

There's all sorts of fun experiments you can depending upon what you need to demonstrate and how much I feel like writing
There is of course the classic culinary school Baking 101 gluten ball test
The objective is to prove the rather significant structural existence of gluten. look up gluten
Anyway what you do is pre- heat an oven to 350-400 doesn't really matter
mix some flour and water together until it forms a dough knead it for a minute or two - to develop the gluten
Then rinse it under cold running water until all the water runs clear meaning the starch component of the dough is gone
place the ball in the oven and bake
The ball will double in size and be hollow - like a cream puff
Proof protein = structure
More gluten stuff
This the classic window pane test which to this day I use on all my hearth baked breads & pizza
It tests the development of gluten
knead a loaf of bread
push with palms
pull back over the top with your fingers and rotate 90 degrees after 5 or so push/ pull cycles- hard work huh ?
How do I know I have have developed enough gluten to hand toss a pizza ?
Take a small piece of dough and stretch it between your hands . Your objective is to wind up with something that looks translucent like you just blew a Bubblicious bubble.- a window pane
If you can't generate a window pane keep kneading -sorry.
Then there is the old make a sour for pumpernickle or rye bread method
basically you make a sponge which contains all your yeast , water , sugar salt and 1/2 your flour . Mix for a couple of minutes and then transfer to a container that is at least twice the size of your dough - 3x is better
Leave covered in a warm place for a couple of days . when it reeks of alcohol and really looks like hell transfer to a mixing bowl add the rest of your flour knead form loaves and bake.
The resulting loaves will have a distinctive sour taste to them- alcohol .
There's just too many fun experiments to mention
Read the next question re: whole wheat flour
There is another experiment in the offing.

Answer 2

You can do the mold-on-the-bread one like the others said, or you can do this one.
1. Fill a deep bowl with water.
2. Place a piece of bread on the surface and note the fact that it it doesn't sink very fast.
3. Now squish another piece of bread into a ball and drop it into the water. Note the fact that it sinks a lot faster.
This experiment shows different densities and their reactions.

P.S. If you don't like wasting, use the same piece of bread for step one that you used for step two.

Answer 3

You can do something testing the mold that grows on breads and demonstrate why and how long it takes for bread to stale then evenutally grow mold. Then maybe you can compare good and bad fungus' like mushrooms and things that can kill you.
Yeast is something else that you can look into. Yeast makes bread rise when baking.

Answer 4

Can you be more specific? There's a million experiments you could do with bread. But if this is for school, it probably depends on what subject it's for

Answer 5

1. Set it out, uncovered, and see how long it takes to get moldy VS. wrapped in airtight plastic, see how long it takes to get moldy.

2. Take a bite of bread and suck on it, letting your saliva saturate it. Keep sucking. At some point, you wil taste sweetness. This is the breakdown of the complex carbohydrates in bread becoming a simple carb, which usually taste sweet, and is one of the very first stesps of digestion.

Answer 6

you do not have sufficient micro organism to furnish mould. perhaps use a cotton swab on the interior your cheek, and wipe that over the pre-water sprayed bread. which could yield some very efficient consequences. The decrease the temperature the slower the mould procedure. So I cool yet ordinary position could be perfect.

Answer 7

well... u toast em till it nice and crispy, eat em with dips... yummy!

Answer 8

i say making mold. look it up!