INTERNATIONAL TEAM STEM 16 / EQUIPO INTERNACIONAL STEM 16 / ÉQUIPE INTERNATIONALE STEM 16 / MEĐUNARODNI STEM TIM 16
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PREGUNTAS / QUESTIONS / PITANJA
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The bread dough is made with some flour mixed with water, salt and baker's yeast. After mixing we must let it rise for a few hours before baking it.
What are the physico-chemical conditions that allow the dough to rise and let the yeast to act at best possible?
Tijesto za kruh priprema se od brašna pomiješanog s vodom, soli i pekarskim kvascem. Nakon miješanja moramo ga ostaviti nekoliko sati da se "digne", prije nego ga stavimo peći.
Koji fizikalno-kemijski uvjeti omogućuju da se tijesto digne i da se kvasac najbolje razvije.
Razvoj pekarskog kvasca (Saccharomyces cerevisiae) u različitim uvjetima (različita temperatura, pH, količina šećera...)
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STUDENTS / ALUMNOS / ÉTUDIANTS / UČENICI
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FRANCE: DIOT Cassandra, DOSNON Mathilde, CHAPELAIN Mathilde
CROATIA: Mirna Škalfa, Marcela Pelicarić, Lea Radočaj, Ana Mravičić
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INSTRUCCIONES / INSTRUCTIONS / UPUTE
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TRABAJO
/ TRAVAIL / WORK / IZRADA
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DICCIONARIO / DICTIONNAIRE / DICTIONARY / RJEČNIK
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EVALUACIÓN / EVALUATION / EVALUACIJA
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INFORME FINAL / RAPPORT FINAL / FINAL REPORT / ZAVRŠNO IZVJEŠĆE
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FORUM / FORO / FORUM
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TEACHERS / PROFESORES / ENSEIGNANTS / PROFESORI
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FRANCE:
CROATIA: Ivana Blagović, Adriana Ivandić
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INSTRUCCIONES / INSTRUCTIONS / UPUTE
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EVALUACIÓN / EVALUATION / EVALUACIJA
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