EXPERIMENT

Objective- This experiment is to observe the difference between artificially modified

yeast v/s no yeast in the process of fermentation (making bread). Through this
experiment we will be able to clearly answer why artificially modified yeast is more
useful and meets its purpose.
Material required- 1) Warm Water
2) Powdered sugar
3) Artificially modified yeast
4) Salt
5) Vegetable oil
6) Flour
7) Egg
8) Baking powder
Hypothesis- The bread baked with artificial yeast which is genetically edited will
have positive differences from the one which was baked with the natural yeast due to
the application and effect of using biotechnology.
Procedure-
Steps Task

1 Take 2 bowls to create two different dough.

Bowl 1- no artificial yeast added.
Bowl 2- with artificially modified yeast.

2 Take a glass of warm water and add the yeast to activate it. Also add a
tablespoon of sugar and stir well. Leave it untouched for 10 minutes.

3 Take bowl 1 to and mix all the dry ingredients like 1 cup flour, a ⅛ th
teaspoon salt, ¼ cup powdered sugar and a pinch of baking powder. Mix it
well.

4 Now add all the wet ingredients in Bowl 1. Add 1 egg, ½ cup vegetable oil
and warm water. Start mixing the batter to a thick consistency.

5 Repeat step 3 and 4 with bowl 2 but add the yeast solution instead of warm
water and mix until the right consistency.

6 Take both the doughs out of the bowl to knead them with some dry flour.
Knead for a good 3 minutes.

7 After kneading the dough, put them back in the respective bowls and cover
them. Leave it untouched for 15 minutes.

8 Till the dough is left untouched, preheat the oven at 200 degrees celsius
for 5 minutes.

9 Place the dough separately in the baking pan and put it in the oven for 10
 minutes.

10 Record and observe the results.

Observation -
Before After

Property Bread with Yeast Bread without Yeast

Texture The bread was fluffy and was The bread was hard
soft on the inside. both on the inside
and outside.

Taste The loaf tasted like a normal The bun was chewy
bread loaf. and did not taste like
bread.

Physical Appearance The dough started to rise The dough did not
before baking which is a sign change its shape.
of using the yeast.
Conclusion-
The experiment supports the hypothesis that the bread baked using the artificially
modified yeast rises more and is better than the one baked without artificially
modified yeast.
This experiment proves that biotechnology is used in making daily life situations like
fermenting bread easier.