Transcript bread ppt - food5450groupB

Test Baking Procedure for Different Grades of Flour
Aim-The objective of this experiment is to make Gelatinisation of starch gives crumb structure.
bread from strong flour and weak flour by
using Zeleny sedimentation testthree different methods and to examine
properties of final bread.
the
Zeleny sedimentation test was done to estimate
quality and quantity of protein in flour. The results of
Introduction-Bread is fermented staple food this test are related to the final characteristics of the
prepared by using flour, water and some additional bread.
ingredients. The different types of flour can be used Resultfor bread such as strong flour, weak flour etc. Dough
Sample
Height
Height
Volume
is usually baked but in some cuisines it is fried,
before
after
(l)
steamed. It may be leavened or unleavened. Salt, fat,
baking
baking
Chorleywood
6.3cm
11.8cm
1304
leavening agents such as yeast, baking soda are main
Activated
Sample
1
7.2ccm
12.1cm
1360
additional ingredients.Bread quality not only deapend
Activated
Sample
2
7.1cm
11.6cm
1310
upon the method of making but also on type of flour.
Different methods of bread makingThere are three different methods of bread making
which are as follows1. Traditional method-In this method both strong
and weak flour were used but this method takes long
fermentation time to allow yeast to produce CO2 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. gluten. Strong flour contains
high protein than weak flour due 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. When water 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.
Activated Sample 3
Traditional Strong 1
Traditional Strong 2
Traditional Strong 3
Traditional Weak 1
Traditional Weak 1
Traditional Weak 1
7.1cm
7.1cm
7.2cm
7.3cm
7.4cm
7.3cm
7.2cm
11.5cm
11.3cm
11.2cm
11.4cm
12.2cm
11.7cm
11.6cm
1300
1400
1340
1320
1230
1380
1420
Sensory AssessmentAttribute
Crust colour
Symmetry
Bake evenness
Crust character
Break & Shred
Grain
Crumb colour
Aroma
Taste
Mastication
Texture
Total Score
TT- Weak Activated Chorleywood
Strong
6
6
9
5
2
2
3
0
3
3
3
1
3
3
1
2
3
3
2
1
10
10
7
7
10
10
8
6
10
9
8
7
15
12
10
10
10
8
10
5
15
10
13
8
87
76
75
52
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 bread made from strong flour by using
traditional method is best in quality and is widely
acceptable.
(200582130)