Question

darren made a batch of bread dough and divided it into two balls of equal size. he measured the sizes of the dough balls and placed one in an 80°f warming cabinet and the other in a 60°f warming cabinet. the cabinets each had 75 percent humidity. darren let the dough expand in the warming cabinets for two hours. leaving the dough on the pan, he then measured the sizes of the dough balls and calculated how much the dough had expanded. darren repeated this process with nine more batches of bread dough, alternating which warming cabinet was set to 80°f and which was set to 60°f.

identify the question that darren’s experiment can best answer.

does bread dough expand more at 80°f compared to 60°f?

is bread dough that expands at 80°f stretchier than bread dough that

does a humidity level of 75 percent cause bread dough to expand more than a humidity level of 60 percent?

Explanation:

Darren's experiment compares bread dough expansion at 80°F and 60°F (with humidity constant at 75%). The question "Does bread dough expand more at 80°F compared to 60°F?" directly relates to the experimental variables (temperature and dough expansion), while the other questions introduce humidity (not varied here) or stretchiness (not measured). So this question best matches the experiment's focus.

Answer:

Does bread dough expand more at 80°F compared to 60°F?