[Mantou Project Proposal] How does the ratio between yeast and flour affect the fluffiness and size of mantou?

How does the ratio between yeast and flour affect

the fluffiness and size of mantou?

Cultural Background

Steamed buns were available since 770-221 years BC, and have now become a crucial food in different parts of Asia. Since buns are stomach-filling and easily preserved, it can be served as a main dish, appetizer or snack.

Experiment Idea

Investigate in the effects of change in ratio between flour and yeast on the flufiness (gas bubbles, softness, skin smoothness) and size (height and width) of a steamed mantou, in hopes of identifying an optimal yeast-to-flour ratio for the fluffiest mantou.

Follow the recipe except changing the proportion between flour and yeast. Measure the volume of the mantou after steaming, then slice into half to observe the texture.

5W

What?

To test the effects of changing yeast-to-flour ratio on the fluffiness and size of mantou.

Who?

Lam Ting Hin, Justin from Group 1

When?

Measure immediately after mantous are steamed.

Where?

Home Kitchen

Why?

To identify the optimal yeast-to-flour ratio for the fluffiest mantou.

Basic Recipe (4 servings)

Yield: 4 servings (~10-12 Mantou)

Estimated Preparation Time: 2 hours

Estimated Cooking Time: 25 minutes

Estimated Total Time: 2 hours 25 minutes

Ingredients

All-purpose flour	300g
Sugar	30g
Salt	2g
Milk	180ml
Instant yeast	5g
Oil	10ml

Variables

Independent Variable	Dependent Variables	Controlled Variables
Ratio between yeast (Y) and flour (F) - 1:30 (10g Y:300g F) - 1:40 (7.5g Y:300g F) - 1:60 (5g Y:300g F) - 1:80 (3.75gY:300gF)	Fluffiness and volume of mantou - Fluffiness: gas bubbles, softness, skin smoothness - Size: height and width	Other variables other than ratio between yeast and flour, e.g. - Type of ingredients - Amount of other ingredients - Mixing, kneading, rising and steaming time - Cooking environment and temperature - Size of mantou before fermentation

Science Behind

Yeast is a single-celled fungus which ferments sugar into carbon dioxide and alcohol. Under a warm temperature and combined with liquid and sugar, the instant yeast will be activated, and gas bubbles will be formed inside the dough, which enlarges the dough.

Typically, the yeast-to-flour ratio is around 1:55. In this experiment, the ratio will be adjusted by increasing amount of yeast while fixing amount of flour, so as to observe the change in texture and volume of mantou.

Sources:

1. https://sallysbakingaddiction.com/baking-with-yeast/

2. https://www.bakeinfo.co.nz/Facts/Bread-making/Science-of-bread-making/Rising-fermentation-

3. Keeratipibul, Suwimon & Luangsakul, Naphatrapi. (2012). Chinese Steamed Buns. 10.1201/b12055-38.