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Different Types of Flour and their Fermentation Rate

Item

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.
Item sets
Course-based Undergraduate Research Experience (CURE)
Media
Final Poster.pptx.pdf