1.3 CriteriaFermentatiOTWINTERUnder fermented:VSmall dough sizeTemplateVCoarsegrainsinsideVNon-elasticanddark surfaceWellfermented:VLargerdough sizeFineand smoothinsideVElastic,smoothandwhitesurfaceOverfermented:VSmall andflatdoughsizeLargeairholeinsideVNon-elastic,wrinkledsurfaceSourtaste
WINTER Template 1.3 Criteria of Fermentation Well fermented: ✓ Larger dough size ✓ Fine and smooth inside ✓ Elastic, smooth and white surface Over fermented: ✓ Small and flat dough size ✓ Large air hole inside ✓ Non-elastic, wrinkled surface ✓ Sour taste Under fermented: ✓ Small dough size ✓ Coarse grains inside ✓ Non-elastic and dark surface
1.4ObjectiveWINTER: Find factors affetrfepretation ofdoughAnalysiseffectofeachfactoraswellas the interaction of multiple factorsPresentrelativelydesirable&practical settings for fermentation
WINTER Template 1.4 Objectives • Find factors affect fermentation of dough • Analysis effect of each factor as well as the interaction of multiple factors • Present relatively desirable & practical settings for fermentation
1.5Material&AppWINTERMaterialBeaker-FlourTemplatmL,precision: 5mlGraduated cylinderwhole-mealflour.10mLprecision:0.5mL- YeastThermometer.-10℃~100℃precision1℃.brand:AnQiElectronicbalance-Waterprecision0.01gWatch·pure waterprecision:1sec-NaCIRuler·pureprecision:1mmChopsticksforstirringBasinforheatinginwaterbath
WINTER Template 1.5 Material & Apparatus • Material − Flour • whole-meal flour − Yeast • brand: AnQi − Water • pure water − NaCl • pure • Apparatus − Beaker • 50mL, precision: 5ml − Graduated cylinder • 10mL, precision: 0.5mL − Thermometer • -10℃~100℃, precision 1℃ − Electronic balance • precision 0.01g − Watch • precision: 1sec − Ruler • precision: 1mm − Chopsticks • for stirring − Basin • for heating in water bath
2. Design of Experiment
2. Design of Experiment
2.1 Variable Definition·ResponseVariable-Height Change·Factors-WaterVolume-WaterTemperature-Amountof Inoculation- Sealing-Fermentation time- Salt
2.1 Variable Definition • Response Variable − Height Change • Factors − Water Volume − Water Temperature − Amount of Inoculation − Sealing − Fermentation time − Salt