INTRODUCTION: I am the head baker of a successful bakery. My bread has been flat and no longer marketable. As a scientist/baker I have decided to order bags of different sugars in order to determine which sugar entices the yeast to produce enough carbon dioxide to get nice, fluffy bread. Sugars available are glucose, sucrose, fructose, lactose and maltose. SCIENTIFIC KNOWLEDGE: Respiration Yeast is a uni-cellular fungus. Usually, the yeast respires anaerobically. When it does this, it converts the sugar to ethanol and carbon dioxide. This process is called alcoholic fermentation. The equation for...
A duration of 24 hours would be appropriate as it would be sufficient time for all the reactions to achieve their stationary phase. Right now my results tell me that fructose produces the most carbon dioxide but could maltose have given the highest yield if allowed sufficient time? A complete set of results would erase the need to extrapolate from results. Such an experiment would be useful for finding sugars with maximum yields but it wouldn?é?í?é?»t be of much use to the baking industry as they are looking for fermentation which results in maximum fluffiness in minimum time.