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Jennifer Doherty's picture

Hi, We don't know the answer

Submitted by Jennifer Doherty (guest) on Wed, 03/24/2010 - 8:23pm.

Hi,

We don't know the answer to this question. The baking site we have provided in the prep notes (http://busycooks.about.com/od/bakingscience/a/yeastbreadingredients.htm) says salt and fat cause bread not too rise as much. My own experience in performing the lab is that salt (and cinnamon) slows down the rate of cellular respiration in baker's yeast.

This sounds like it could be a good investigation for your students.

I hope this helps!

Jennifer

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