Baking, Brewing and Making Yoghurt

HideShow resource information
  • Created by: Rachel
  • Created on: 22-04-08 20:33

Baking

  • Yeast and sugar is put into the flour
  • The yeast uses the sugar and respires aerobically (with oxygen) to create carbon dioxide and water
  • This makes the bread expand and rise due to the air (CO2) spaces being created in the bread
  • Process is speeded up by warmer temperatures- hence placing bread in the oven.
1 of 3

Brewing

  • MALTING- the starch in Barley is broken down into a sugary solution by enzymes
  • Fermention (anaerobic respiration) occurs when the yeast is added, producing ethanol (alcohol) fromt he sugary solution
  • During wine making the fruit is used as an energy source by the yeast
  • BEER- hops are added for taste
2 of 3

Making Yoghurt

  • LACTOSE= the sugar in milk
  • Milk is boiled, then brought down to about 40 degrees c
  • A bacteria culture is added and they ferment (respire anaerobically) to produce lactic acid
  • This makes the milk clot, forming yoghurt


IN CHEESE MAKING...

  • The solid "curds" in the milk are packed together and left to mature to make cheese
3 of 3

Comments

No comments have yet been made

Similar Biology resources:

See all Biology resources »See all resources »