Experimente mit Hefe (2) |
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| Authors: | Isabell Sommer |
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| Affiliation: | 1. www.ibv.hs‐mannheim.de;2. Institut für Biologische Verfahrenstechnik, Hochschule Mannheim, Mannheim |
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| Abstract: | The so‐called iodine test is ideal for demonstrating the role of the enzyme “amylase” in simple experiments based on a colour reaction when a yeast dough rises, when carbohydrates are digested or when dishes are washed in the dishwasher. The experiments presented can be used to clarify the question of which everyday substances are capable of degrading starch or whether a food contains starch or not. The central question of the experiments is, how yeast makes the bread dough rise despite of its “starch intolerance”. |
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| Keywords: | Bä ckerhefe Amylase Stä rkenachweis Jodprobe |
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