Stop Loafing Around

In our STEAM course, food, we experimented with different types of bread, to test the different types of leavening agents. We used yeast as our control and baking soda, sourdough commercial, sourdough homemade, and sourdough Dennis as our variables. We studied different leasing agents and their different pH levels.

LAB REPORT

CALCULATIONS

BUTTERMILK

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PROTEIN

17% x 2 cups per serving = 34% of daily value

8 grams of protein per serving x 2 cups per serving = 56 grams of protein

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FAT

4% x 2 = 8% of daily value

2.5 grams x 2 = 5 grams of fat
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CARBOHYDRATES

4 x 2 = 8% of daily value

13 x 2 = 26 grams of carbohydrates

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CALORIES

110 x 2 = 220 calories

                   220                  =     x  
2000 calories needed daily   100%

22000 = 2000x
 2000      2000

11 = x

11% of calories needed daily
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ALL PURPOSE FLOUR

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0.25 serving size x 3.5 cups of flour used = .875
.875 is change factor
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PROTEIN

.875 x 3 = 2.625 grams of protein
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CARBOHYDRATE

7% x .875 = 6.125% of daily value
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CALORIES

100 x .875 = 87.5 calories

87.5  =  x 
2000   100

8750 = 2000x
2000     2000

4.375 = x

4.375% of calories needed daily
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SUGAR

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CARBOHYDRATES

1% of the daily value

4 grams of sugar
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CALORIES

15 calories
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