MAKTAB RENDAH SAINS

MARA BATU PAHAT

FOOD FERMENTATION : DOUGHNUT

NAME : ABDUL MUIZ AZIZ BIN ABDUL HALIM

CLASS : 3 VANDA
SUBJECT : BIOLOGY
TEACHER : MISS ARINA
DATE OF
SUBMISSION : 2nd JANUARY 2023
 TABLE OF CONTENT

CONTENTS PAGE

ACKNOWLEDGEMENT 2

INTRODUCTION 3

OBJECTIVE 3

MATERIAL AND APPARATUS 4

METHODOLOGY 5

COST OF PRODUCTION 6

PRODUCTION AND MARKETING STRATEGY 7

RESULT AND DISCUSSION 8

CONCLUSION 9

REFERENCE 10

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 ACKNOWLEDGEMENT
I would like to express my gratitude to my brilliant Biology teacher Miss Arina
who gave me the golden opportunity to do this wonderful Problem Based
Learning (PBL) on the topic: Produce Food Products Through Fermentation.
This also helped me in doing a lot of research and I came to know about many
new things.

Secondly, I would also like to thank my beloved mother who supported me

through thick and thin the entire time I was producing this project. She
supported me in so many ways. Especially in monetary form, effort and time.
This gave me a lot of motivation to finish this project. I may not complete this
project successfully without their support. Thus, I am utterly thankful for
their assistance and guidance.

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 INTRODUCTION
Fermentation is a process of carbohydrates or sugars being broken down to
alcohol or organic acids by enzymes of microorganisms, yeast or bacteria.
Fermentation involves incomplete breakdown of organic substances in the
absence of oxygen. Microorganisms such as bacteria and fungi have unique sets
of metabolic genes, allowing them to produce enzymes to break down distinct
types of sugar metabolites.

Fermentation of food is often done to maintain the durability of food. One

thing that attracts attention from the fermentation process of food is the
growth of good bacteria such as lactobacillus. Lactobacillus are proven able to
improve immune function, digestive system and heart health. In addition, the
menu of foods that use fermentation into the content of food is also able to
improve the health of the body.

OBJECTIVE
1. To enhance our thinking skills and solving skills.
2. To recognize the function of yeast in the dough.
3. To understand the concept of fermentation.
4. To explore more into how yeast works.

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 APPARATUS AND MATERIALS

INGREDIENTS
1. Flour
2. 65g GranulatedSugar
3. 1 tablespoon Yeast
4. Baking powder
5. 65g Unsalted Butter
6. Cooking oil
7. Milk (240ml)
8. 2 large eggs

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 METHODOLOGY

1. Prepare the dough. Mix yeast and warm water. Let the yeast rise. Mix flour,
cooking oil, sugar, salt and baking powder. Knead until it does not stick.
2. Let the dough rise. In a relatively warm environment, the dough rises in
about 90 minutes
3. Punch down the dough to release the air.
4. Roll & cut into doughnuts. Roll the dough out to 1/2 inch thickness. Cut
the doughnuts using a doughnut cutter. Line 1-2 baking sheets with
parchment paper or a silicone baking mat. Place doughnuts (and doughnut
holes!) onto the lined baking sheet, then lightly cover and allow to rest as you
prepare the oil.
5. Prepare the oil. Using a heavy-duty pot, heat the oil to 191°C. Place a
cooling rack over another baking sheet.
6. Fry the doughnuts. Working with 2-3 doughnuts at a time, cook for 1
minute on each side. Carefully remove from the oil and place onto the
prepared rack. Repeat with remaining doughnuts. Fry until golden brown.

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 PRECAUTIONS:

• Use recent materials

• Avoid excessive dusting flour
• Do not use too much yeast
• Do not tear the donut surface
• Be Careful while handling hot items.

COST OF PRODUCTION
INGREDIENTS QUANTITY COST EACH TOTAL (RM)
INGREDIENT (RM)

Flour 1 pack 2.19 2.19

Sugar 1 pack 2.85 2.85

Yeast 1 pack 1.20 1.20

Cooking oil (1kg) 1 pack 5.50 5.50

Baking powder 1 bottle 2.99 2.99

Milk 1 bottle 3.50 3.50

Butter (250g) 1 4.00 4.00

Eggs 2 1.00 2.00

TOTAL SPENT (RM) 24.23

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PRODUCTION AND MARKETING
STRATEGY

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 RESULT AND DISCUSSION

1. What is the main process involved in making doughnuts? How does it work?

Fermentation. Microorganisms such as yeast convert its food into carbon dioxide
and cause the yeast dough to rise.

2. What are the main components in making doughnuts? Briefly explain your
answer.
Yeast and sugar. When yeast consumes sugar and turns it into energy, they also
produce carbon dioxide and will puff it up.

3. What will happen if we put warm water in yeast?

Warm water can make yeast reactive then begin to consume and multiply.

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 CONCLUSION
Based on my observations, yeast fermentation produces energy, carbon dioxide
and ethanol. The dough will rise because of the yeast. When mixed with water
and flour, yeast causes starch molecules to break down into simple sugars
which eventually become carbon dioxide and ethanol to be released into the
existing air bubbles. This causes the dough to inflate. Yeast also helps to
strengthen dough, as it encourages protein and water molecules to form gluten.

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 REFERENCE
TEXTBOOK

▪ GAN WAN YEAT, NOR AZLINA BINTI ABD, AZIZ, YUSMIN

BINTI MOHD. YUSUF, NOOR HANIYATIE BINTI IBRAHIM.
BIOLOGY FORM 4. FIRST PUBLISHED 2019. SELANGOR DARUL
EHSAN. MUSTREAD SDN.BHD. 2019. 314P REFERENCE BOOK

▪ JARIAH KHALIB, SUDANI SUDDIN, RODIAH ABD WAHID,

NALINI A/P BALACHANDRAN. FOCUS SPM BIOLOGY FORM 4
KSSM 2020. FIRST PUBLISHED 2020. SELANGOR DARUL EHSAN.
PENERBITAN PELANGI SDN. BHD. 2020. 284P

INTERNET

https://sallysbakingaddiction.com/how-to-make-homemade-glazed-
doughnuts/

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