TITLE : ALCOHOL FERMENTATION-YEAST FERMENTATION

ON DONUT
TEACHER: HAFIZAH BT YAHAYA
NAME:MUHD AKMAL RADHI BIN ABDUL LATIB
;CLASS :4 IBNU KHALDUN
•1.INGREDIENT
• MIXTURE A
 )

1)2 spoon of milk. 2)1 packet of yeast

3) 2 spoon of sugar

4) Cup of warm water

• MIX THE INGREDIENT AND STIR AND LEFT IT UNTIL 10
MINUTES
• AFTER 10 MINUTES,THE MIXTURE WILL EXPAND
•MIXTURE B
½ SPOON OF SALT 2 SPOON OF BAKING
POWDER 2 SPOON OF MARGARINE

4 CUP OF WHEAT FLOUR

•MIX AND STIR ALL OF
THESE INGREDIENT
POUR SLOWLY MIXTURE A INTO B AND STIR IT UNTIL BECOME
DOUGH AND LEFT FOR 1 HOUR

AFTER 1 HOUR,THE DOUGH WILL EXPAND AND NOT

ATTACHED AT HAND ANYMORE LIKE THIS
FLATTENED THE DOUGH AND USED THE EQUIMENT OR FINGER
TO MAKE A HOLE LIKE THE USUAL DOUGHNUT

FRY THE DOUGHNUT AS USUAL

COAT DOUGHNUT WITH FINED SUGAR AND

YOUR DPUGHNUT IS READY TO EAT
 EXPLANATION

• YEAST UNDERGO FERMENTATION TO BREAKDOWN GLUCOSE INTO ETHANOL,

CARBON DIOXIDE AND ENERGY(210KJ)WITH THE PRESENCE OF ZYMASE ENZYME.
THE RELEASED CARBON DIOXIDE MAKE DOUGH RISE IN THE PRODUCTION OF
DOUGHNUT.

• THAT’S ALL FROM ME..THANK YOU 