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Published by pinkmawar

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Published by: pinkmawar on Sep 02, 2010
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To process bread by two different methods
To evaluate the characteristics of bread prepared in terms of sensory and texture attribute
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
to bakers and other culinary professionals. The outer hard portion of bread is called
.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.
Refer to laboratory manual.
Refer to laboratory manual.
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

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