Fermentation Biology Form 4

Title : Fermentation

Name : Nor Alya Natasya binti Abdul Halim

Class : 4 Aspirasi

Biology Teacher : Pn. Norazamaton Aida bt Ismail

Name of Group Member:

Nor Alya Natasya binti Abdul Halim

Nur Insyirah Faqihah binti Azzizul

CONTENT PAGE

Acknowledgement -

Introduction and Objective -

List of Material and Apparatus Needed 13

Steps to Make Doughnut 14
15
Precaution Steps
Execution Cost 16

Production and Marketing Plan -17

Expected Outcome 18 19
20
Summary

Ledger Accounts

Attachments

References

ACKNOWLEDGEMENT

I would like to thank my Biology teacher, Pn Norazamaton Aida binti Ismail for
guiding me throughout this project work , I would also like to thank all my
classmates who helped me in completing the project.

Besides, I would like to thank my parents as well for their support and
encouragement. Without them, I could not have completed this project in
the limited timeframe.

Last, but not the least, I want to thank my friends who show appreciation
for my work and motivated me to continue my project work.

Fermentation is food processing which is a process of converting
carbohydrate to alcohol or organic acids using microorganism, yeast or
bacteria.

Fermentation involves incompletely breakdown of organic substances in

the presence of limited oxygen or without oxygen. Fermentation of food

is very often done to maintain the durability of food.

One thing that attracts attention from the fermentation process of food
is the growth of good bacteria such as lactobillus. Lactobillus are certainly able
to improve immune function , digestive system and heart health.

1.To enhance our thinking skills and solving skills .
2.To recognize the function of yeast in the dough
3. To understand the concept of fermentation.
4.To explore more into how yeast works.

Materials: Apparatus:

Yeast (15 gram) Stand mixer
Wheat flour (1 kilogram) Rolling pin
Milk powder(140 gram) Doughnut cutter
Salt (10 gram) Weighing scale machine
Sugar (160 gram) Tray
3 eggs Cointainer
Margarine (150 gram)
2 and a half cups of cold water
1 packet of oreo
1 sachet of nestum











Do not press too hard when using the doughnut cutter.
Be careful when you want to fry the doughnut .
Do not roll the dough too hard



Sell it to friends and teachers.
Share the pictures of the doughnut.





Based on our observations , yeast fermentation produces energy,
carbon dioxide and ethanol. The dough will rise because of the yeast.
When mixed with water and wheat flour , yeast causes starch
molecules to breakdown into simple sugars which eventually become
carbon dioxide and ethanol to be releases into the existing air bubles.
This cause dough to inflate . Yeast also helps to strengthen dough ,as
it encourages protein and water molecules to form gluten.





TEXTBOOK

Gan Wan Yeat, 2019, Biology Form 4, Selangor , Must read Sdn Bhd

INTERNET

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