Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more
Download
Standard view
Full view
of .
Look up keyword
Like this
20Activity
0 of .
Results for:
No results containing your search query
P. 1
Bread

Bread

Ratings: (0)|Views: 550|Likes:
Published by pinkmawar

More info:

Published by: pinkmawar on Sep 02, 2010
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as DOCX, PDF, TXT or read online from Scribd
See more
See less

11/30/2012

pdf

text

original

 
 
BREAD MAKING
 
O
BJECTIVES
 
 
To process bread by two different methods
 
To evaluate the characteristics of bread prepared in terms of sensory and texture attribute
INTR 
O
DUCTI
O
N
B
read is a type of food made from dough of flour or meal and usually raised with yeast or  baking powder and then baked. Dough usually baked, but in some cuisine breads are steamed,fried, or baked on an unoiled skillet. It may be leavened or unleavened, depending on the type of  bread produced, its ingredients and its processing steps. The inner, soft part of bread is known as
crumb
to bakers and other culinary professionals. The outer hard portion of bread is called
crust 
.The crumb and crust colour are absolutely differ from each other although they are made fromthe same dough.The two different methods of bread processing done in the laboratory class are straightdough method and sponge dough method. Straight dough method is the simple way of making bread whereby all the ingredients involve will mix at a time and will let to be ferment for 30 to40 minutes. The sponge dough method is more complicated way whereby mixing of doughneeded to be done in two steps. Leavening agent like yeast should be prepared first to developfor a few minutes. The developed leavening agent will mix with other ingredients and will be proof for one more time.The different in the processing steps of making bread will produce a bit different in the bread texture and also in its flavor or sensory. In the food regulation 1958, Part VIII StandardsAnd Particular Labelling Requirements For Food, bread may containThe regulation also states that bread shall not contain more than 45% water in any part of loaf. However in this laboratory class we did not add any preservatives and coloring substance.For the dough conditioner, the usage of dough improver was applied in the processing.
 
 propionic acid and its sodium, potassium or calcium salts, not exceeding 2,000 mg/kg of bread as permitted preservative;
 
 permitted food conditioner including ammonium chloride, not exceeding 2,500 mg/kg of wheatflour or meal used; and
 
 permitted colouring substances.
 
MATERIALS
 
Refer to laboratory manual.
METH
O
D
 
 
Refer to laboratory manual.
RESULTS
Table 1a: Weight, height and volume of bread before and after baking (raw data)Table 1b: Calculated weight, volume, specific volume, oven spring and texture of loaf Loaf weight = Measured within 1 hour after cool at room temperatureLoaf volume = volume rapeseed in empty container ± volume rapeseed in container +sampleSpecific volume = loaf volume / loaf weightOven spring = loaf height after baking ± loaf height before bakingStraight dough method Sponge dough methodWeight before baking (g) 207.0 195.30Weight after baking (g) 191.20 174.18Height before baking (cm) 10.00 8.00Height after baking (cm) 11.80 11.38Volume (mL) 850.00 900.00Method weight Volume Specific volume Oven spring Texture (Texture analyzer)F1(Hardness)Straight doughmethod191.200 850.000 4.440 0.420 216.200Sponge doughmethod174.180 900.000 5.170 3.380 249.905

Activity (20)

You've already reviewed this. Edit your review.
1 hundred reads
1 thousand reads
Rebecca Ekwuruke liked this
zelnid4 liked this
zelnid4 liked this
zelnid4 liked this
zelnid4 liked this
zelnid4 liked this
lasting liked this
zelnid4 liked this

You're Reading a Free Preview

Download
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->