The experimental report on the influence of temperature on yeast can be written that temperature has an influence on the fermentation speed of yeast. Add the same amount of hot water, normal temperature water and low temperature frozen water into three small bowls, mark them with label paper, and then add a spoonful of dry yeast and stir to dissolve.

1. Add 1.5 measuring cup of flour into three large bowls, pour yeast water dissolved in three kinds of water into three large bowls, knead the flour into smooth dough, wrap the bowls with plastic wrap, and let stand at room temperature of 25 degrees for 3 hours.

2. The record of the experimental process, the result of standing at room temperature of 25 degrees for three hours: under the same temperature environment, the dough made of 40 degrees hot water has the largest volume and the most obvious honeycomb structure. The dough made by normal temperature water is smaller than that made by hot water, larger than that made by cold water, and has a good honeycomb structure, while the dough made by cold water has no obvious change.