Baker’s Yeast is usually added to dough in baking products. It contains enzymes (catalysts) that are necessary for the rising do ugh due to the production of carbon dioxide. Create a hypothesis and procedure to test the effect of adding yeast in baking.
1 answer:
Answer:
When I first began making bread, the science involved was always in the back of my mind. I had an idea of what occurred—my diagram for the chemical reactions
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