FST 559 UNIT OPERATION

TITLE EVALUATION OF DIFFERENT BAKERY PRODUCTS BY

DISPLACEMENT TEST
NAME AHMAD ZIEN ZAKHQWAN BIN JIMI

GROUP AS2463A

INSTRUCTOR’S NAME DR SITI SUHARA BINTI RAMLI

Objective

To determine the ratio volume/weight of different types of bread.

Background and Summary

Loaf volume is the concept component of quality evaluation and rapeseed displacement has been
the method of choice. Loaf volume should be calculated 50 minutes after the loaves are removed
from the oven by using rapeseed displacement method. The experiment was conducted by obtaining
different types of samples. After that all they will be weigh. After that, the seed was put at the
bottom of the container and then the sample was put between the seed and finally, the remaining
seed was filled. Ruler was used to straighten the seed as same level as the container.

Apparatus & Materials:

Materials Apparatus
Bread Loaf A Vegetable Seeds
Bread Loaf B Rectangular plastic container and Ruler
Bun A Weighing Balance
Bun B Measuring Cylinder

Procedure

1. A loaf of bread was weighed after it is cooled to room temperature. The weight was
recorded.
2. The rigid container with vegetable seeds was filled and levelled the surface of vegetable
seeds with a ruler.
3. The vegetable seeds were poured into another container (B) and just left a thin layer of
seeds at the bottom of the container A.
4. The bread was placed on the layer of seeds in container A.
5. The container A was filled with seeds and levelled the surface with a ruler.
6. The remaining seeds was poured in container B into measuring cylinder and obtained the
volume V.
7. Precaution;
a) Do not press the bread when placed in container
b) For sliced bread, carried out the test before slicing or use cling-on film to wrap the sliced
bread.

Data and Analysis of Results:

Measurement of volume per weight ratio of bakery products

Parameter Types of samples

Red Beans Banana Cheese Corn
Weight 50.55 299.30 137.67 49.89
Volume 190 880 490 180
Ratio 3.759 2.9402 3.5610 3.6145
Discussion

At the end of this experiment, we concluded that the experiment was successful. All the material
and apparatus used exactly same as in the procedure. Although the experiment was successful but
there still some error happens in our experiment which some amount of seed fall to the ground and
cannot be find. So, we must continue our experiment with remaining seed and the data as show
above.

Conclusion

The ratio volume/weight of different types of bread was obtained.

References

1. https://pdfcoffee.com/download/lab-report-5-6-pdf-free.html
2. https://www.coursehero.com/file/95943972/Lab-5-Evaluation-of-different-bakery-
product-by-displacement-
testdocx/https://www.coursehero.com/file/38744131/Experiment-5-dr-adi-
completedocx/