Loaf Bread Ingredients Variation

General Principles

All loaf breads contain the same basic ingredients, with variations in additives. All

have water, salt, sugar, yeast and shortening. And all breads are made by the same

procedure, more-or-less. Scaling all dry ingredients and separately scaling the water

and shortening. Place all ingredients into a mixing bowl and mixed. Wait until the

dough can no longer be stirred (Dough development).

Basic Ingredients

1.) Water. Key ingredient unlocks the functionality of other ingredients. It

hydrates the dry ingredients and provides softness in finished product. It

controls the temperature of the dough.

2.) Salt. It adds flavor to the bread and also it masked the bad flavors. Makes the

dough more elastic. It inhibits the yeast activity via osmotic pressure.

3.) Sugar. Sweetened, tenderized, retained moisture and provides texture to

bread. Provides “food” for the yeast, which converts it to carbon dioxide and

alcohol. It gives the crust golden color.

 4.) Yeast. Reactivated by adding sugar it releases the carbon dioxide that makes

the bread rise. It also adds many of the distinctive flavors and aromas

associated with bread.

5.) Shortening. Improves dough handling and also eases the expansion of the

dough.

Variations

1.) A standardized bread that is used for comparing to other variations.

2.) A large amount of sugar is added.

3.) Sugar is removed.

4.) A large amount of salt is added.

5.) Salt is removed.

6.) Shortening is removed.

Observations

Loaf bread Summary

Dough Mix Dough Proof Loaf Loaf Loaf

No. Variation time Temp. time Weight height volume
minutes °C minutes grams cm cc

1. Control 00:7:30 30.2 151 354.9 10.3 2297.55

2. High Sugar 00:11:3 33.2 193 346.4 10.8 2591.20
0
3. No Sugar 00:14:3 31.7 202 358.0 10.4 2345.86
0
4. High Salt 00:8:30 31.6 355 367.0 7.64 1726.73
5. No Salt 00:7:30 31.0 96 364.1 8.5 1857.60
6. No Shortening 00:9:53 31.9 200 370.0 8.5 1660.36

In high sugar variation, during mixing it took 11 minutes and 30 secs which

made much longer to develop the dough compared to the control. The dough was very

sticky after 1 minute of mixing compared to the controlled dough and it was very hard

to handle because of its stickiness. The dough temperature is 33.2°C which is higher

than the control. It took 193 mins to rise the dough which is much longer than the

control. The weight of the loaf is lower than the control.

The height of the loaf is 10.8 cm and the volume is 2591.204 cc which is higher than

the control. The crust of the

loaf is darker than the control.

 Image 1. Control and High Sugar

In no sugar variation, during mixing it took 14 minutes and 30 secs which made

much longer to develop the dough. The dough was dry after 1 minute of mixing

compared to the controlled dough and but it was firm and easy to handle because of

its dryness. The dough temperature is 31.7°C which is higher than the control. It took

202 mins to rise the dough which is much longer than the control. The weight of the

loaf is higher than the control. The height of the loaf is 10.3 cm and the volume is

2348.86 cc which is higher than the control. The crust of the loaf is lighter than the

control.

Image 2. Control and No

Sugar

In high salt variation, during mixing it took 8 minutes and 30 secs which made

much longer to develop the dough. The dough was sticky after 1 minute of mixing
compared to the controlled dough and it was very hard to handle because of its

stickiness. The dough temperature is 31.6°C which is higher than the control. It took

355 mins to rise the dough which is much longer than the control. The weight of the

loaf is higher than the. The height of the loaf is 7.64 cm and the volume is 1726.73 cc

which is lower than the control. There is no significant difference when it comes to

crust color of the loaf.

Image 3. Control and High

Salt

In no salt variation, during mixing it took 7 minutes and 30 secs which is no

difference to the control for dough development. The dough less sticky after 1 minute

of mixing compared to the controlled dough and easy to handle because of not-so-

sticky dough. The dough temperature is 31.0°C which is higher than the control. It

took 96 mins to rise the dough which is lower than the control. The weight of the loaf
is higher than the control. The height of the loaf is 8.5 cm and the volume is 1857.60

cc which is lower than the control. There is no significant difference when it comes to

crust color of the loaf.

Image 4. Control and No

Salt

In no shortening variation, during mixing it took 9 minutes and 53 secs which

made much longer to develop the dough. The dough less sticky after 1 minute of

mixing compared to the controlled dough and easy to handle because of not-so-sticky

dough. The dough temperature is 31.9°C which is higher than the control. It took 200

mins to rise the dough which is higher than the control. The weight of the loaf is

higher than the control. The height of the loaf is 8.5 cm and the volume is 1660.36 cc

which is lower than the control. The crust of the loaf is lighter than the control and

there was a bloated crust observed.

 Image 5. Control and No
Shortening

Conclusions

Excess sugar inhibits the gluten development which makes also the dough rises

slowly. Though it is a food for the yeast, excess sugar can damage the yeast activity

drawing the liquid from the yeast (osmotic pressure) and hindering its growth.

Without sugar, the dough rises slowly or not at all because the yeast has no food. Too

much salt in dough slows down or inhibits the activity of the yeast which makes the

dough rises in a longer time. Without salt, there is no hindrance in the yeast activity

that is why the dough rises much more quickly than the normal during proofing stage.

Shortening tends to produce an end product that will rise a little higher that hold its

shape during baking and traps more air bubbles, which makes also the dough softer.
Without shortening, the result of the end product has a bloated-crust that’s the

indication that dough expansion is not eased because of the absence of shortening.