Test Baking Procedure for Different Grades of Flour

heehawultraMécanique

22 févr. 2014 (il y a 3 années et 3 mois)

57 vue(s)

Aim
-
The

objective

of

this

experiment

is

to

make

bread

from

strong

flour

and

weak

flour

by

us i ng

t hr e e

di f f er ent

met hods

and

to

examine

t h e

p r o p e r t i e s

o f

f i n a l

b r e a d
.


I n t r o d u c t i o n
-
B r e a d

is

fermented

staple

food

prepared

by

using

flour,

water

and

some

additional

ingredients
.

The

different

types

of

flour

can

be

used

for

bread

such

as

strong

flour,

weak

flour

etc
.

Dough

is

usually

baked

but

in

some

cuisines

it

is

fried,

steamed
.

It

may

be

leavened

or

unleavened
.

Salt,

fat,

leavening

agents

such

as

yeast,

baking

soda

are

main

additional

ingredients
.
Bread

quality

not

only

deapend

upon

the

method

of

making

but

also

on

type

of

flour
.

Different

methods

of

bread

making
-

There

are

three

different

methods

of

bread

making

which

are

as

follows
-

1
.

Traditional

method
-
In

this

method

both

strong

and

weak

flour

were

used

but

this

method

takes

long

fermentation

time

to

allow

yeast

to

produce

CO
2

and

develop

dough

structure
.



2
.

Chorleywood

method
-
The

main

objective

of

this

method

is

to

reduce

fermentation

time

by

developing

network

by

using

intensive

mechanical

mixing

together

with

yeast

“activators”

by

using

Do
-
corder

mechanical

mixers
.

From

this

method

more

expanded

structure

can

be

developed

with

lower

quality

flour

dough
.

Weak

flour

was

used

for

this

method
.
Panodan

was

added

as

emulsifier

to

improve

strength

of

dough

and

ascorbic

acid

as

well

in

order

to

improve

final

quality

of

bread
.

3
.
Activated

dough

method
-
In

this

method

oxidising

and

reducing

agents

are

used

instead

of

mechanical

mixing

in

order

to

break

protein

bonding

of

gluten
.

L
-
cystein

is

added

in

this

method

to

make

more

crossing

linking

of

dough

by

the

formation

of

disulphide

bond
.


Chemical

and

physical

changes

during

baking
-
The

properties

of

bread

depend

upon

the

protein

in

bread

i
.
e
.

g l u t e n
.

St r o n g

f l o u r

c o n t a i n s

h i g h

p r o t e i n

t h a n

we a k

f l o u r

d u e

to

which

there

is

more

expansion

of

dough
.

The

elasticity

also

depends

on

protein

content
.

Gluten

contains

glutenin

which

contributes

to

elasticity

and

gliadin

which

contributes

to

extensibility
.

Wh e n

wa t e r

is

added

to

flour

the

gluten

formation

takes

place
.

Strong

matrix

of

glutenin

and

gliadin

forms

during

kneading

and

mixing

which

traps

the

gases

makes

dough

to

.

rise

and

gives

leavening

effect

as

well
.

Colour,

flavour,

aroma

developes

during

baking
.

Gelatinisation

of

starch

gives

crumb

structure
.

Zeleny

sedimentation

test
-

Zeleny

sedimentation

test

was

done

to

estimate

quality

and

quantity

of

protein

in

flour
.

The

results

of

this

test

are

related

to

the

final

characteristics

of

the

bread
.


Result
-









Sensory

Assessment
-











T=Traditional

method

Conclusion
-
It

can

be

seen

from

the

results

that

the

final

characteristics

of

bread

depend

upon

the

type

of

flour

and

method

used
.

Protein

quality

also

affects

on

the

quality

of

protein
.

Strong

flour

is

suitable

for

bread

making

as

it

contains

high

protein

content

.

Traditional

method

is

best

for

bread

making

as

it

develops

aroma

due

to

long

fermentation

time
.

Activated

method

can

also

be

used

as

it

gives

same

quality

bread

as

traditional

method

and

that

too

with

less

time
.

Chorleywood

method

can

also

be

used

as

it

takes

less

time

but

doesn’t

give

same

quality

bread

as

traditional

and

activated

method
.

In

conclusion,

it

can

be

said

b r e a d

m a d e

f r o m

s t r o n g

f l o u r

by

using

traditional

method

is

best

in

quality

and

is

widely

acceptable
.



(
200582130
)

Sample

Height
before
baking

Height
after
baking

Volume

(l)

Chorleywood

6.3cm

11.8cm

1304

Activated

Sample 1

7.2ccm

12.1cm

1360

Activated Sample 2

7.1cm

11.6cm

1310

Activated Sample 3

7.1cm

11.5cm

1300

Traditional

Strong 1

7.1cm

11.3cm

1400

Traditional

Strong 2

7.2cm

11.2cm

1340

Traditional Strong

3

7.3cm

11.4cm

1320

Traditional

Weak 1

7.4cm

12.2cm

1230

Traditional

Weak 1

7.3cm

11.7cm

1380

Traditional

Weak 1

7.2cm

11.6cm

1420

Test Baking Procedure for Different Grades of Flour

Attribute

T
-
Strong

T
-

Weak

Activated

Chorleywood

Crust

colour

6

6

9

5

Symmetry

2

2

3

0

Bake evenness

3

3

3

1

Crust character

3

3

1

2

Break & Shred

3

3

2

1

Grain

10

10

7

7

Crumb
colour

10

10

8

6

Aroma

10

9

8

7

Taste

15

12

10

10

Mastication

10

8

10

5

Texture

15

10

13

8

Total Score

87

76

75

52