Modified Experiment
Finalized Experiment 👩🏻🔬
--How does the type of sugar used affect the sponginess of bun?
Before Cooking~
6Ws
1. Who?
1.1.Who participated in the experiment?
I in-charged for the process.
2. Where?
2.1.Where to obtain the ingredients?
I bought all the ingredients in the wet market and the supermarket nearby.
2.2.Where the experiment take place?
The experiment took place at my home’s dining room🏠.
3. When?
3.1.When did the experiment hold?
I did the experiment on the 14 April, from 21:00 to 23:00.
4. What?
4.1.What ingredients did I use?
I used….
4.2.What equipment did I use?
I used….
And also…
5. Why?
5.1.Why do I what to investigate the effect of sugar?
It is because different types of sugar contain different nutritional values. Therefore, I would like to see whether other sugar can replace white sugar or not.
5.2.Why is the height of the bun the dependent variable?
It is because the height of the bun is the easiest quantifier that we can measure. Also, the higher the bun means that the bun raised more. As the more the bun raises shows that the bun is softer. Therefore, I used the height of the bun as the dependent variable.
6. How?
6.1. How to do the experiment?
I followed the same recipe and the same amount of ingredients. Then, I divide the dough into 4 equal portions after mixing the ingredients and add different sugar in it respectively.
6.2. How to measure the result?
I measured the height of the bun before fermentation, after fermentation ,and after baking, then take the average height for the result.
While Cooking~
In this experiment, I am going to test the effect of different sugar on the sponginess of the bun. I am going to use white sugar, honey, coconut sugar and natural sweetener.
Ingredients:
300 g bread flour
25 g cake flour
5 g instant dry yeast
15 g milk powder
40 g sugar (10 g of each type of sugar)
1/2 tsp salt
100 ml water
80 ml milk
40 g butter, softened at room temperature
whisked egg, for brushing the dough
Procedures:
1. Mix all ingredients except butter and sugar.
2. Separate the dough into 4 equal portion when the ingredients come together.
3. Mix in butter and sugar respectively and roll it.
4. Place the dough onto a lightly greased bowl and cover it with plastic wrap.
5. Let the dough proof for about 1 hour until it is doubled in size
6. Divide the dough into 12 equal portions and knead each dough into a ball shape and place them into the paper cups
7. Cover the cups with plastic wrap and let it proof for about 1 hour until it is doubled in size.
8. Lightly brush whisked egg on each dough then bake in preheated oven for about 25 minutes at 170˚C.
After cooking~
Photos of the bun:
Observation
The height of the bun is ranked from the highest to the shortest:
coconut bun > Honey Bun > White sugar bun > Natural sweetener bun
Data Analysis
Result
|
Height of dough
| |||
Type of sugar
|
Sample
|
Initial
|
After fermentation
|
After baking
|
Coconut sugar
|
Sample 1
|
3
|
5
|
6.4
|
Sample 2
|
2.8
|
4.4
|
6.1
| |
Sample 3
|
2.8
|
4.5
|
6
| |
Average
|
2.866666667
|
4.633333333
|
6.16666667
| |
Honey
|
Sample 1
|
3.2
|
4.2
|
5.7
|
Sample 2
|
2.7
|
4.1
|
5.6
| |
Sample 2
|
3
|
4.2
|
5.8
| |
Average
|
2.966666667
|
4.166666667
|
5.7
| |
White sugar
|
Sample 1
|
2.8
|
3.5
|
5
|
Sample 2
|
3
|
3.9
|
5.3
| |
Sample 3
|
3
|
4
|
4.6
| |
Average
|
2.933333333
|
3.8
|
4.96666667
| |
Natural sweetener
|
Sample 1
|
2.5
|
2.8
|
4.4
|
Sample 2
|
2.8
|
3
|
3.7
| |
Sample 3
|
2.7
|
3.2
|
4.5
| |
Average
|
2.666666667
|
3
|
4.2
| |
Bun using coconut sugar gives the spongiest texture, while honey bun has the second spongiest texture. As the height of bun using coconut sugar and honey is higher than the bun using white sugar. Therefore coconut sugar and honey can replace white sugar to make bread. Using coconut sugar or honey as sugar could add more nutrients to the bun, which is better for our health.
For the bun using natural sweetener, the change in height is very less compared to the other bun. As natural sweetener contains chemicals that yeast could not digest. Thus, yeast doesn’t have enough food to undergo fermentation. So, the natural sweetener is not suitable for bun making.
Modification
1. Cooking skills
All the ingredients are mixed by mixer. This improves the consistency of the process and minimizes the error during mixing i.e. transfer of heat to the dough by hands during the process.
2. The amount of ingredients added
40g extra flour is added at the beginning to prevent the bun from being too moisturized. Therefore, the ingredients that added to each dough are the same throughout the experiment.
3. Baking position
As the heating wire of the oven is fixed which cause uneven distribution of heat in the oven. The position of the bun is changed every 5 minutes to allow all the bun to experience the same amount of heat.
4. Measurement
In order to make the height of the bun to be the only dependent variable, cups are used to hold the bun. This helps restrict the change in surface area of the bun. As a result, only the height of the bun will be changed throughout the experiment, so that a more accurate result can be obtained.
Reference:
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