Question

marshall 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. marshall 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. marshall 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 marshalls experiment can best answer. is bread dough that expands at 80°f stretchier than bread dough that expands at 60°f? does bread dough expand more at 80°f compared to 60°f? does a humidity level of 75 percent cause bread dough to expand more than a humidity level of 60 percent?

Explanation:

Marshall's experiment involves placing dough balls in cabinets at 80°F and 60°F and measuring expansion. He repeats with multiple batches. The key variable is temperature. So, the experiment is about how temperature affects dough expansion.

Answer:

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