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In your previous experiment, you tested how ingredients like salt, cinnamon, and turmeric affected mold growth on rice. These ingredients acted as natural preservatives by slowing down or stopping the growth of harmful microbes.

Now, you will explore how these same ingredients affect yeast, a beneficial microbe used in baking. Yeast helps dough rise by producing gas during fermentation. If salt, cinnamon, and turmeric can prevent mold growth, could they also affect yeast? And if so, how might they interfere with yeast’s ability to make dough rise?

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Click on the link below to learn about the life cycle of yeast cell.

Yeast in Action (Enrichment) Part 1

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The Singapore Student Learning Space (SLS) allows all students to have equal and open access to quality curriculum-aligned resources, enabling students to take greater ownership of their learning. The SLS also complements classroom teaching, and supports teachers with quality curriculum-aligned resources.

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Click on the link below to:

1. Explore yeast structure and functions

2. Learn how alcohol and iodine affects yeast.

Yeast in Action (Enrichment) Part 2

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The Singapore Student Learning Space (SLS) allows all students to have equal and open access to quality curriculum-aligned resources, enabling students to take greater ownership of their learning. The SLS also complements classroom teaching, and supports teachers with quality curriculum-aligned resources.

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Investigate whether common preservatives (salt, cinnamon, or turmeric) affect yeast’s ability to make dough rise.  Choose one preservative (salt, cinnamon, or turmeric) to test in your experiment.

Steps:

1. To a container with 30 ml of warm water, add

1 tsp of sugar

50 g of flour (any type you have at home)

1 tsp of yeast

a pinch of salt/cinnamon or turmeric (choose only 1)

2. Mix the ingredients thoroughly, cover the container and leave it for 30 minutes.

3. Observe and Reflect:

What happened to the dough after 30 minutes?

Did the yeast die?

What conditions helped the dough rise?

4. Record your observations and share in the next column.

* If you plan to bake the dough, please consult an adult on other ingredients from your family’s recipe and steps for proofing bread. Be safe.

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1. Why do bakers knead dough?

2. What makes some breads fluffier than others?

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1. What if we could see microbes with our eyes — what do you think they look like?

2. Can you name some food that are made using microbes?

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