Rise Of Sugar Essay

Through this experiment we hoped to discover how different kinds of sugars helped pizza dough rises. We hypothesized that if we use artificial sweetener, the dough will rise more than the doughs with raw sugar, granulated sugar, and no sugar, respectively. After gathering the materials which included, flour, egg, artificial sweetener (Splenda), raw sugar, granulated sugar, olive oil, salt, original dry yeast, bowls, and water, we started our experiment by adding the ingredients to the bowls and mixed them. Next we proceeded to roll the dough into a ball and placed them back into the bowl marking the starting height of the dough with a marker on the bowl. We then observed the doughs rise for an hour. Finally we marked the final length measurement. We

We know that sugar is consumed by yeast creating carbon dioxide and making the dough rise [1]. This explains why the dough without sugar rose less than the doughs with sugar. We predicted that the do go with Splenda rose less than than the doughs with raw and granulated sugar because it is not exactly sucrose. Splenda is made from the chlorination of sucrose. This process might decrease the amount of CO2 released in the dough. The difference between the rise of the doughs with brown and white sugar could be explained by their level of processing. My theory is that the dough with brown sugar rose more than the dough with granulated sugar because brown sugar is less processed than granulated sugar. Granulated sugar is 99.9% sucrose because it has been processed while raw sugar is 96% sucrose, it is more pure, and contains other minerals [2]. In our experiment we ran into some procedural errors such as not having the same water temperature for all the doughs and time rolling the doughs. We could fix them by using a thermometer to make sure that the water added to doughs is the same temperature we could also use a timer to roll the dough for equal amounts of time.