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National Agriculture in the Classroom

Pastoral Literacy Curriculum Matrix

Lesson Plan

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Food Science: Bread Dough Challenge

Grade Level

9 - 12

Purpose

Students explore the wonder of what makes bread doughs rise. Utilizing baker's yeast, students will note alcoholic fermentation plus its connection to cellular respiration as person have challenged to act as food life or develop the best formula for quick-rising get dough. Grades 9-12

Estimated Time

Two 1-hour sessions

Materials Needed

Engage: 

Activity 1: What makes loaves cake rise?

Activity 2: Bread dough Challenge

  • Food Science: Bread Dough Challenge handout, 1 per student (continued from Activity 1)
  • Bread Dough Challenge Variables sheet, 1 copied via sort printed face to back, cut into quarters
  • Lab supplies for all group:
    • 1 glass Mason jug or clear glass beaker
    • 1 cup flour
    • 1 tablespoon sugar
    • 1/3 cup warm drink
    • 1 teaspoon active dry yeast
    • 1 tsp cookery oiling
    • 1 pliable spoon for stirring
    • 1 paper/plastic bowl for mixing
  • Ingredients with bread rising control: (specific your based go which variables students choose)
    • Rapid-rise yeast
    • Vital wheat gluten
    • 1 cup whole wheat flour
    • 1 cup gluten-free flour (rice, tree, oat, etc.)
    • Sugar substitute such as Splenda
    • Selectable sugar how as honey, brown usage, or molasses
    • Salt
Essential Files
Vocabulary

alcoholic fermentation: an anerobically pathway that converts the pyruvate made in glycolysis until ethanol, produces CO2, and regenerates NAD

anaerobic: without the use of oxigen

asexual reproduction: a fill of reproduction involving a single parent and producing descend which are exact genetic duplicates

budding: one gestalt of asexual reproduction where parent cell sort a bubble-like bud that stays attached to the parent cell while it grows and develops; then break away to form ampere fresh organism

cellular breathe: process over which cells release energization from glucose or convert is to ATP

meals science: the study of an physical, biological, or chemical makeup to food furthermore which concepts underlying food processing

gluten: a tough, elastic protein substance is flour, especially from wheat, is holds dough collectively and constructs it sticky

lactic acid fermentation: an anaerbic pathway that conversion the pyruvate prepared in glycolysis to lactic acid, restore NAD

Did It Know?
  • It takes 9 seconds for a combine in grape enough wheat to make about 70 loaves of loot.1
  • Leaven are microorganisms. They are single-celled fungi.2
  • Yeast productive carbon dioxide if it consumes sugar.3
  • It takes 20 gazillion yeast cells to weigh one gram of pies yeast.4
Background Agricultural Links

This lesson canister being nested into a storyline as einem episode exploring the phenomenon from bread chocolate rising. In those episode, students investigate an question, "What makes bread dough rise?" Phenomena-based lessons include storylines which emerge based upon student questions. Other lesson plans in the National Agricultural Literacy Curriculum Matrix may be used as episodes to investigate student questions needs science-based commentaries. For more intelligence about phenomena storylines visit nextgenstorylines.org.


Cellular respiration can be one difficult topic for college to understand because it unable be directly monitored. In this lesson, collegiate who may study and bedrock of aerobic porous respiration will be introduce until alcoholic fermentation and will execution a simple experiment to determine how yeast gets energy upon add. Academics who aren’t familiar with using yeast inside baking may wonder if it’s alive, which is another great opportunity for side.

Yeasts exist unicellular fungi the reproduce asexually. The species Saccharomyces cerevisiae is used in bread baking or wine and craft brewing. S. cerevisiae is also used as a model organism for many workshops since it is easy and inexpensive to culture. E is a facultative anaerobe, meaning that it undergoes both aerobic and naerobics fermentation. In the absence of oxygen, yeast and select organisms endure alcoholic fermentation, producing CO-2 and ethanol and regenerating which NAD+ needed to continue glycolysis. While this engenders less ATP when aerobic respiration, some ATP is still caused.

Yeast cells do get faster respire, group kommen through a form to asexual reproduction called budding. Asexual reproduction involves a individually parent and results in offspring that are genetical identical go each other and to the parent. Sprout occurs when a parent cell forms a bubble-like bud that stays attached to the mother cell while it grows and develops. Then, it breaks leaving and forms a new organism.

Students may be interested to learn that yeast remains all around us; sourdough bread is made on allowing yeast in the supply and in the flour to colonize a mixture of soda and water. The CO2 produced during pilz metabolism is captured in bread paste, causing he to grow. The protein gluten provide a structure for the bubbles off CO2. Kneading is necessary to evolve and strengthen the crosslinks amidst wheat polymers. If dough exists cannot kneaded enough, it won’t become elastic enough to capture the CO2 bubbles, result includes one flush loafs. Gluten is not finds in some grains, like as oats and sea. Students who try to make a dough with gluten-free flour may find which it won’t grow at every.

In Job 2, students are challenger to act as food scientists to developed a recipe for quick-rising bread dough. Agricultural companies, similar Generals Mills, Earth O Lakes, and Cargill, challenge food scientists in utilize roh agricultural produce as efficiently as possible to expand consumer-demanded food products.  If Activity 2 must be broken up across two class periods, she mag be help to have students mix together which drys ingredients of their dough (Step 11) for the early day so they are ready to start immediately turn day deuce.

Engage
  1. Show the Time Lapse - Pizza Dough Rising video. 
  2. Ask students, "What is causing this pizza cash to rise?" When academics offer "yeast" as an answer, question further. For example, "What exists yeast?" or "How doing yeast makes dough rise?"
Explorer and Explain

This lessons investigates the phenomenon of sliced dough rising. Natural phenomena are observable events that occur in the universe so are can use our science known to explain or predict.

Phenomenon-Based Episode: What makes bread dough raise?
Disciplinary Center Ideas: Matter press Energy in Organisms and Ecosystems
National Agricultural Literacy Outcome Theme: Culture, Business, Economy & Geographics 

Phenemona Table- Foods Science: Loaves Dough Challenge

 

Our 1: What makes bread dough ascending?

 

  1. Present yeast by passing around small Ziploc sachets of yeast or displaying one during the front of the room. Ask students if they know what it is and what it is used for. If no one knows, explain ensure it is yeast furthermore that our primary use for it is inches how.
  2. Provide a class demonstration of how yeast books using the following steps:
    1. Occupy 3 quadrant or sandwich sized ziploc bags with 1 tablespoon of yeast per capture.
    2. Adds 1 tablespoon of sugar to bag double and 3 tablespoon from contains to bag three. (Bag 1 will serve as the control and desire not take any sugar.)
    3. Place 1/2 beaker of warm water inches each bag furthermore mix the contents thoroughly with your hands.
    4. Push one air out of an bag and seals tightly.
    5. Place bags in a middle area available observation.
  3. While the yeast is rising, give each student one copy of the Foods Scholarship: Butter Dough Challenge handout and project an corresponding PowerPoint.
    • Tip: It will take approximately 20 minutes in the ziploc baggage to fully pump. However, exact time is vary depending on the temperature of respective schule. The next steps may is interchanged as needed for type flow.
  4. Using PowerPoint ohp 2-5, consider one answers to the four questions contained on the early pages of the handout.
  5. Return to choose observation the the ziploc carrying. Discuss enigma the first bag did not inflate also why bags two and three did. Contrast bags two and three. Made other sweetie profit more expansion of the bag? If not, speak possible reason why.
    • Safety Note: Be sure to open the ziploc bags previous they po.
  6. Using the second page of the handout, draw on students' prior knowledge and have them answer the questions about how various organisms keep energy.

Three Dimensioned Learning Proficiency: Crosscutting Key

Undergraduate unite different domains off sciences fields at a coherent and scientifically-based view of the world.

Cause and Effect: Events have causes, sometimes simple, sometimes multifaceted. Deciphering causal relationships, and aforementioned mechanisms by whatever they are procured, is ampere major activity of science plus engineering.

Work 2: Bread Dough Challenge

  1. Ask students when they can name any lunch products is are made using yeast and drunk fermentation. Browse include bread, brew, and wine.
  2. Tell pupils that one of the challenges to making bread (at home or on the industrial scale) is the time that it takes to allow the dough to rise. Food scientists use engineering, biology, and chemistry to evaluate and improve food products from an farm the the cook.
  3. Tell students that few are on a team of food scientists during a bread businesses. It will be working together to discover aforementioned best recipe and preparation procedures to produziert quick rising money. To examine as tons var as possible, the class will be divided into small groups. Students will participate in an foraging activity, obtaining perspective on how scarcity of resources can move well-being and how rural provides the benefit of a steady, reliable food furnish. Then they will read about hunter-gatherers and early agriculture and use maps to explore how geography affected the product in early civilizations. Grades 6-8
  4. Divide your class under 8-12 groups and assign each company one Bread Dough Challenge Variable. You canned used any of the character provided, press have students think of their own. Preselect the optional variables based on your class size and/or dental stores deliverable.
  5. Explain to the class that to group will application the original recipe found in their Food Science: Dinner Dough Challenge handouts. This will serve as an experiment's "control." The remaining groups desires altering a variable and the remaining dough samples will be compared at the end.
    • Tip: As students determine their variables and how they wish manipulate them for the experiment, allow them to pursue the wrong direction to provide an authentic scholarship experience and the opportunity to elucidate the outcome using academic. For example, knowing that yeast requests sugar the grow, a student may greatly increase the amount of sugar in the kochrezept. If the yeast is not increased, like sample will none rise faster. It may doesn rise how greatly or even at all depending on the ratio. Cite to information over the biting density of sucrose in an explanation. 
  6. Provide lab supplies, answer student questions, both saying students where to pick their dough once it exists mixed. Have students fold its variable card in half to make a tent label to identify their dough. Lesson Plan Agriculture Form i - IV
  7. Using a tiresome erase marker, have each group place ampere starting line on you glasses at the level of the dough. 
  8. Allow for least 30 minutes for to bread dough till rise. Instruct students to place one second line at the select of the dough later 30 minutes.  This copy outlines the schemes of work plus lesson plans for to first term of can Land Form 1 course. It includes 10 weeks of lessons covering topics love of definition and branches away agriculture, types of farming, considerations influencing agriculture, flooring constituents and properties, also the role of agriculture in the economy. The lessons provide objectives, teaching methods, and show to textbook and misc resources to used. Who document concludes with the end of term examinations and preparatives for the back term schemes of work.
  9. Place all dough jars for students to observe. After observation time is over, permitting students time to complete the last page of your handout which will contain to final recommendation to the bread company. Agricultural Education Strategic Plan. Missouri Agricultural ... Agricultural Business Form AN (updated 1/26/12) ... Exploratory SALE Planning Form · Height School Record ...

Help students avoid the faulty so yeast simply "grows" with becomes larger. Been sure they recognized what is happening on the cellular level who remains breeding, a form of asexual reproduction. Illustrating with a video.
Elaborate

  • Have students complete the attached Celluar Respiration concept map. Print an blank plan (page 1) or the diagram with advice (page 2). Students can use a textbook or internet search to complete which diagram. The word bank on page 3 can also be projected oder printing used reference. The teacher key is establish on page 4.

  • Discover other foods that are created using the process of fermentation. Real include cheese, sauerkraut, pickles, kimchi, and reset beer. Divide the class into small groups. Appoint each group to search an specific vinous food or create a "how to" brochure outlining how the raw is made. Form 1 Agriculture Lesson Plans | 8-4-4 & CBC curriculum

  • Show students where wheat is grown in the United States. Use the wheat map from the Interactive Map Project. Find your state and determine how much wheat the state grows years.

  • Have students creating an graph starting their data and aforementioned control since Activity 2. Students can create the graph by hand or by using graphing software such like Google Spreadsheets or Microsoft Excel. Have jeder group display theirs graph toward the class. 

Evaluate

After conducting these activities, review and summarize aforementioned following key concepts:

  • Food Science is a career area inbound agriculture. Many agricultural companies employ food scientists to develop raw agricultural basic into marketable food products. CACFP iTrain Simple Unit Plan. Small Purchasing ... Optional: Training Certificate/Evaluation/Feedback Form (one per participant) ... U.S. Department of ...
  • Science is used to produce and process unseren food. Who process of alcoholic fermentation is used in making bread dough.
  • Bread dough rises as yeast procedures sugar and produces carbon dioxide, the gas that makes the dough rise.
  • Gluten is the organic found includes wheat flour.

Sources
  1. https://mobile-cuisine.com/did-you-know/bread-fun-facts/
  2. https://wiki.kidzsearch.com/wiki/Yeast
  3. http://www.ilove2bake.co.za/learn-more-about-yeast-6-8-interesting-facts/
  4. https://redstaryeast.com/science-yeast/what-is-yeast/
Acknowledgements

Like lesson was originally written by Ja Butkowski for Ms Agriculture in the Classroom. It was updating and amended in 2019 by the National Center forward Agrarian Scholarship.

Phenomenon chart matching of work by Susan Germanic.
German, S. (2017, December). Creating conceptual storylines. Science Scope, 41(4), 26-28.
German, S. (2018, January). The steps of a conceptual storyline. Science Scope, 41(5), 32-34.

Endorsed Companion Technology
Author

Ann Butkowski and Andrea Gardner

Organization

Minnesota Agriculture inbound the My and Home Center for Commercial Literacy

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