NATTTRE-STVDY LESSONS. 139 



C. Processes of Bread-Making. 



15. Observe bread-making at home or in a bakery. 

 (a) State in what order the materials are mixed. 

 (fi) Describe minutely the successive processes 



through which the raw materials pass until 

 the loaf is ready for the oven, noting care- 

 fully the time occupied in each. 



16. At what temperature is the room in which the 

 mixing is done ? 



17. (a) Prepare a mixture of flour and water as in 



experiment No. 5 {a) and put the same 



quantity in each of four glasses. To each 



add the same quantity of yeast and add a 



teaspoonful of salt to the fourth glass. 



Set the first glass in a very hot place ; the second and 



fourth glasses in a moderately-warm place and the third 



in a refrigerator or cold place. Observe the results and 



infer the effects of temperature on the growth of the 



yeast plant. 



{b) From the results in glass number four infer 

 the proper time to add the salt to the bread. 



18. Account for the ingredients which are used being 

 treated in a warm room. 



19. Discover, if posssible, the temperature best suited 

 for the preparation of the batter and also the dough. 



20. What precautions are taken to preserve an even 

 temperature in the batter ? 



21. What change takes place in the appearance of the 

 batter before it is kneaded ? 



22. Place a piece of unkneaded dough in the oven 

 and allow it to bake. From a comparison of this with 



