Donate
HS-CH22

How the Environment in which Bread is Stored in affects the Rate at which it Stales.

Chemical and Material Sciences
Lucas Henning

Grade:
10
Teacher:
Elyse Wexler

It is well known that the rate at which a slice of bread stales differs depending on how it is stored. In this experiment, multiple slices of bread were examined to determine which environments were best for slowing the staling process. The staleness was measured by the loss of weight of each slice, as the weight of bread is correlated to moisture, and thus staleness. Measurements were taken for both ""regular"" store-bought white bread as well as preservative-free organic bread. The results of the experiment showed that slices stored in non-room temperature environments staled at a slower rate than those at room temperature. This can be shown through the collected data, where each slice stored in a refrigerator and freezer remained around a constant 35g, whereas the bag stored in a room temperature area lost 5g of weight over time. Therefore, when bread is stored in colder environments, such as a refrigerator or freezer, it will hold more moisture and last longer. Each week that the bread is stored in a cold environment, causes each slice to retain 1g of moisture. This research is significant since it will help to educate people on the best way to store bread, leading to less wasted food and resources to make that food.


Project presentation

View Project Presentation file

Lab journal excerpts

View Lab Journal file

Research paper

View Research Paper file

Leave a comment (comments will be released after judging)

Your email address will not be published.