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I believe that the French toast would have the most reaction because there is more sugar.

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I think that the French bread will be quicker because the sugar is the reactant so the more of the reactant will cause a quicker product.

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I believe that the French bread would have the quickest rising because the amount of sugar that is use will have a greater reaction compared to the German stollen bread.

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I think the French bread will be the quickest to blow up because it has more sugar in it than thegerman stolen bread

Josiah’s analysts

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I think that both of them will rise at the same time because the ratio for the German bread is 1:1/4, but the French bread is 2:1/4. The same thing!

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French bread will have the quickest rising dough because the amount of the sugar is larger compared to the German Stollen bread. The amount matters in this case because the sugar is our reactant, therefore the larger amount will cause an increase in speed.

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I think that the French bread will have quicker rising because it has more sugar which means the more sugar that is consumed by the yeast means more carbon dioxide which will cause it to rise

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French bread will rise faster because the German stollen bread only uses 1/4 cup of sugar as the French bread bread uses 1/2 cup of sugar will cuase the reaction to happen in the French bread , and not the German stollen bread.

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I think that the French Bread will rise quicker because it requires more sugar and we’ve learnt that sugar is what produces carbon dioxide.

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Cooper jones

I think the French bread would be the fastest rising dough because the yeast has more sugar to consume and the more sugar it consumes the more carbon dioxide it produces which will make the dough rise faster.

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I think that the French bread will have the qickiest rising dough because they added mor super for a faster chemical reaction.

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I think the French Bread will have the quickest rising because it has the most amount of sugar and the more sugar will cause a bigger reaction with the yeast.

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I think the rising rate would be the same because the ratio of sugar to yeast is the same. 2:1/2 and 1:1/4 are equivalent

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I think the French bread will have the fastest reaction because it has the most sugar which mainly causes the reaction of carbon dioxide and gas production so the bag will inflate faster

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The French Bread uses more sugar which is the reactant for the bread. Which would probably cause the product to have more carbon dioxide becuase of the chemical change.

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The German Stollen Bread will have the fastes rising dough because even though it has less amount of sugar, the yeast is call rapid yeast so that could make the dough rise faster.

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I think that the French Bread will have the fastest rising dough because we know that carbon dioxide makes bread rise. We can infer that adding more reactant would result in more of the product being produced. Since more CO2 makes the bread rise more, the French Bread would see the greatest CO2 production and therefore would rise faster.

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I think the French Bread will have the quicker rising because it actually does have more sugar and with the barf experiment we've previously done we've noticed that due to the sugar. The sugar as you know is the reactant and because of that we see inflation. You could also say that carbon dioxide could be the product. So with the experiment we've just completed we know that there was a chemical reaction known as gas production/ inflation. So I think since there is more sugar in the French Bread the reaction will not only be faster but larger/greater. In conclusion I think the French Bread would have the quickest rising.

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I think it is the French bread wil procure the fastest because it has the most sugar, and more sugar allows it to rise fastest. Compared to the German bread.

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I think it would be the French bread. It has a 1/2 cup of sugar rather than the German style bread which has a 1/4 cup of sugar.

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Asia Rodney Collins - Baking Bread Response

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Asia Rodney Collins - Baking Bread Response

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The German stollen bread uses more sugar, which serves as a reactant for the bread. Which would cause the product to have more carbon dioxide.

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French bread vs. Stollen bread- Joy Udoh

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French bread vs. Stollen bread- Joy Udoh

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Based on the recipes provided, I believe that the French bread will rise the fastest. The French Bread requires 1/2 a cup of sugar, while the Stollen bread requires 1/4 a cup of sugar. Since sugar is the reactant the more surgery you have Better the reaction will be.

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Kevin
3/4/19
I Think the one with the most sugar will have the quickest and longest rising because it has more sugar therefore it’ll causing the reaction to be exspanded, that’s why the FrenchBread With the most sugar would have a quicker reaction.

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I think that the recipe with the most amount of sugar(French Bread)  would rise quicker, because if the sugar is the reactant for the yeast, and yeast is an ingredient for rising, and sugar helps the yeast rise quicker. The more sugar you have the quicker the bread will rise due to having a vast amount of a reactant.

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I think that the French bread with have the quickest rising dough because if the sugar is the reactant then the more you add the greater the reaction. Which is what you want.