Cellular Respiration
Project: Bread Making
What is the science behind making bread?
Teacher Note
This formative STEM project relates the respiration of yeast to the food technology of baking. Consider having the students investigate the nutritional advantages of bread baked with yeast over bread made with baking powder. Use the students’ submissions as the basis for a class discussion and relate it to careers in bakeries.
Use the Internet or a cookbook to find different recipes for bread. Locate a recipe that uses yeast. Write down the recipe and then below each step or series of steps, come up with a scientific explanation as to why that step(s) is a necessary part of the bread-making process. Record your explanation in italics. For example, many recipes will start with dried yeast. Why is it necessary to add sugar and water (and often milk) to the dried yeast and then place it in a warm place? What is the science between each of these actions? Why is bread often kneaded? Why does it rise when placed in a warm place? Share your annotations with a partner and adjust them before submitting your work to your teacher.
