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Page 1 ong>ofong> 2 ong>Theong> ong>effectong> ong>ofong> ong>additivesong> on bread Most shop-bought breads also contain a selection ong>ofong> different natural and artificial ong>additivesong> designed to make the bread last longer and keep it fresh during its shelflife. Most bread that is produced for sale must display a full ingredients list on its packaging, including ong>additivesong>. In this project, you will investigate the role ong>ofong> different ong>additivesong> used to preserve and enhance the quality ong>ofong> bread and determine how ong>effectong>ive different ong>additivesong> are. Getting Started Begin the project by carrying out research into the types ong>ofong> ong>additivesong> used in bread. Some ong>ofong> the different ong>additivesong> used are: • Preservatives • Emulsifying agents • Added vitamins and minerals the bread is fortified with so it will meet the approved nutritional levels. • Processing aids – aids such as certain enzymes are allowed for use in bread production. ong>Theong>y are not listed as an ingredient as they are broken down during the process ong>ofong> bread-making. Carry out some experiments making bread to compare different groups ong>ofong> ong>additivesong> used in breadmaking. How good is your bread? Compare the different breads you make in a number ong>ofong> ways. This should include: • ong>Theong> quality ong>ofong> the newly baked bread – you should make a list ong>ofong> what the important qualities ong>ofong> fresh bread are and decide whether your breads have these qualities. • If the bread keeps its quality when used to make sandwiches. • How well it keeps – in terms ong>ofong> how quickly it goes stale, how long before mould appears etc. Compare a sliced loaf and a non-sliced loaf ong>ofong> each type ong>ofong> bread. Click to edit project selection, description including: Investigate the enzymes in your yeast • ong>Theong> amount ong>ofong> CO2 produced • ong>Theong> ong>effectong> ong>ofong> temperature • ong>Theong> ong>effectong> ong>ofong> pH • ong>Theong> ong>effectong> ong>ofong> different substrates Rank your selection ong>ofong> yeast types from high to low in terms ong>ofong> their suitability. Justify your decision based on the evidence from your enzyme experiments. Things to think about You could also research ong>additivesong> that were traditionally used in breadmaking before the advent ong>ofong> modern E-numbers. This might form part ong>ofong> your experiment where you compare traditional and modern bread-making and the ong>effectong>iveness ong>ofong> the ong>additivesong> used. Useful Resources You could make contact with various organisations concerned with the bread industry, such as ong>Theong> Federation ong>ofong> Bakers, or companies who produce bread. Investigate brewing Carry out a research exercise into the use ong>ofong> yeasts in the brewing industry. Explain how the factors you have investigated above are controlled. You might like to set up your own fermentation to compare the ong>effectong>iveness ong>ofong> different yeasts/substrates etc. in the fermentation process.