Title

Different Types of Flour and their Fermentation Rate

Student

Simran

Joanna

Cody

Is Part Of

BIOL 160

2025 Winter

Instructor Name

Lauren Maniatis

Rights

Creative Commons Attribution (CC BY)

Description

For this project we tested how different types of flour: rye, cake flour, all-purpose flour, whole wheat, and our control group: sucrose, affect fermentation when mixed with baker’s yeast and water to see which ferments the highest for baking bread.