Sambo Ngorn

Grade 9
Science

9/3/15

Science Report
Aim: How does changing the resting-time of the dough affect the height of the
dough?
Hypothesis: The more we let the dough rest; the higher the bread would rise.
Because we allow the yeast inside the dough to produce more carbon dioxide that
increases its height.
Experiment Requirements:
- Warm Water
- Yeast
- Salt
- Plain Flour
- Clear Plastic Cup
- Ruler
Variables
Independent

Factor
Resting Time

Dependent

Height Of Bread/Dough

Fixed

Ingredients

Description
The resting time will be
different whether it would
be instantly, 30 Mins, 1
Hour, 1 Day, or 2 Days.
The height of bread
depends on the time we let
the dough rest.
The ingredients amount
placed into the bread dough
is fixed

Step-By-Step Instruction
Mix dough using all the salt, flour and yeast provided
When the dough mixture is done, knead the dough until mixture is similar to
clay.
Split the dough into three batches
Place each of the dough into separate clear-plastic cups labeled A, B, and
C

Measure
Measure
data
Measure
data
Measure
data

the doughs height from the base using a ruler instantly, collect data
the doughs height from the base using a ruler after 10 Minutes, collect
the doughs height from the base using a ruler after 20 Minutes, collect
the doughs height from the base using a ruler after 30 Minutes, collect

Sambo Ngorn
Grade 9
Science

9/3/15

Measure the doughs height from the base using a ruler after 40 Minutes, collect
data
Measure the doughs height from the base using a ruler after 50 Minutes, collect
data

Data Collection Table

Time (min)
0 (Instantly)
10
20
30
40
50

Trail 1
7.5
7.6
8
8.5
9.2
10

Dough Height from base (cm)

Trial 2
Trial 3
Average
8.8
9
8.43
8.9
9.2
8.56
9
9.8
8.93
9
10.5
9.1
10
11.5
10.23
11.2
12.2
11.13

How does the resting time affect the height of bread dough?

Sambo Ngorn
Grade 9
Science

9/3/15

12.00
f(x) = 0x^2 - 0.01x + 8.47
10.00

8.00

Heigh Of Dough (Cm)

6.00

4.00

2.00

0.00
0

10

20

30

40

50

60

Time (Min)

Data Analysis
Due to graph, it concludes that the longer the waiting time, the higher the
dough would be. The graph shows a best fit with a polynomial line of a positive
gradient of (y = 0.0012x2 - 0.0081x + 8.472.) The line however, gets steeper after 20
minutes and begins to rise at a much faster pace than it did before. This is because,
the longer the resting is, the more time the yeast would have to release carbon
dioxide into the dough, making it rise higher and increasing its height, therefore
allowing the graph to have a positive gradient.
Conclusion
Due to the graph, it says that the longer the dough has to rest, the higher to
dough would rise. This is shown because it height increase as the time moves forward.
The results are most likely valid because they are an average of 3 trials. Furthermore,
all the ingredients are the same, and contain the same amount of each ingredient
because they were all mixed together, and then divided afterwards. This data is
supported scientifically because the more resting time there is, the more time the
yeast inside the dough would have to release carbon dioxide, which would make the
dough higher and taller. After a certain amount of time the more yeast will be active
and will release carbon dioxide, causing the data to increase dramatically, after 20
minutes.

Sambo Ngorn
Grade 9
Science

9/3/15

Evaluation
Issue
Dough volume were not equal
Some cups had air pockets under
the dough
Salt measurements were not
accurate

Impact
Some of the dough were higher
than others in the beginning and
had an advantage
This may give the dough that has
air pockets an unfair height
advantage over the other dough.
This might have an effect on the
rise of the bread.

Improvement
Divided the dough equally, by
measuring it.
Place the dough into the cup as a
string, so it would have a less
chance of making an air pocket.
Use a cylinder to measure the salt,
in-order to be more accurate.