i am a biology student ( doing a levels) doing an investigation into the
effects of different yeast's on the volume of dough. i have done my
experiments but am having trubble with the theory!!!
any answers would be a great help!!!
1. what is the difference between fresh yeast, brewers yeast and dried
2. how are they expected to differ when it comes to making the dough in a
measuring cylinder rise??? which one should make the dough rise the most?
3. how can i explain the differences using biological terms??
4. i left all three measuring cylinders containing dough at a temp of 35C
for one hour. is that OK or does it need to be longer??
thankyou to anyone who can shed some light. i am desperate for some
i need your replies soon tho,as the project has to be finished by 5th
YEAST bionet newsgroup see: http://www.bio.net/hypermail/YEAST/
YEAST e-mail: messages sent to yeast at net.bio.net
subscribe: e-mail biosci-server at net.bio.net with: subscribe yeast
unsubscribe: e-mail biosci-server at net.bio.net with: unsubscribe yeast
YEAST on the WWW: http://genome-www.stanford.edu/Saccharomyces/VL-yeast.html
problems with the YEAST newsgroup? E-mail the moderator: francis at cmmt.ubc.ca