In this project I investigated how I could mathematically:
1. Model the nutritional changes in dietary fiber from seed to loaf
to better understand the scientific processes at work in each of these
steps
(using linear and exponential piecewise functions)
2. Use bakers percentages, precise measurements, and thoughtful trial
and error to create our best loaf of bread
3. Model the visual changes from seed to loaf using rigid motions
The picture on the left is of the very first
loaf we baked. It was a lemon bread loaf,
that we found off the internet. It had a
hydration percentage of 60% and this
worked out beautifully for the bread. We
really liked the flavor of the bread and the
lightness of the crumb.
For the final cutting board design, I used a compass and a straight
edge, like the father of geometry Euclid did. To make this, I used
simple constructions like perpendicular bisectors, angle bisectors,
and equal arcs. To transfer the design on a cutting board, we made a
copy using Adobe Illustrator. This process, I personally thought was
the most challanging part of the whole cutting board construction.
I prefer to make constructions by hand rather than on the computer.
Even though technology is very beneficial, the programs on
Illustrator are too complicated for making simple designs. The
reason I didn’t color in my design, unlike my peers, was because I
think the design does’nt need anything else to make it look good.
This is our final bread and as you can
see, we’ve come a long way from our first
baked loaf. We began by making a simple
Irish Soda bread, then it evolved into delicious cinnamon rolls. But after all of this,
the hydration percentages were very similar to the ones before. These rolls tasted
better than we expected and we are proud
of what we made.