Investigating the effect of temperature on enzyme activity in yeast

We made bread dough from

flour, water, yeast and sugar

We kneaded the dough

We split the dough into 3 equal sized pieces

We placed the dough balls in measuring cylinders at 3 different temperatures:

30, 40 and 70 degrees celsius

Water bath

Results

40 degrees

30 degrees

70 degrees

70 degrees

30 degrees

40 degrees

Explanation

• The dough that did not rise was the one that was 70o as the temperature killed the enzymes.

• Both pieces of dough rose really well as they when in to temperatures of 40o and 30o,this shows that the enzymes are active at these temperatures

by Adam

Improvements

• I could have made this experiment better by putting one piece of dough in cold water because 30o and 40o are very close, so it would give us a better range of results.