For the 2nd week for this class we had to another experiment. This week experiment is about bread and like last week, some of the groups were given a different task for making Breads.
The Objective of this experiment is too:
1. Explain the procedure for making yeast dough, outline the precautions that need ti be observed and assess the quality of yeast products.
2. Identify the practical use of various types of flour in yeast products.
3. Discuss the importance of kneading and control of water (or other liquid) to flour ratios in bread dough.
The basic formula for making Yeast Bread are:
7 gram dry yeast
118 ml room temperature water
4 gram shortening
6 gram sugar
3 gram salt
200 gram all purpose flour
For our group, we need to do an experiment with excess flour and using milk. This will show the effect of using different ingredient and excess flour on a bread.
Before the task:
We prepared the ingredients for both task.
The basic formula for making Yeast Bread are:
7 gram dry yeast
118 ml room temperature water
4 gram shortening
6 gram sugar
3 gram salt
200 gram all purpose flour
For our group, we need to do an experiment with excess flour and using milk. This will show the effect of using different ingredient and excess flour on a bread.
Before the task:
We prepared the ingredients for both task.
During the task:
The first task is excess flour ; prepare the basic formula, but have a weighed amount of flour available during the kneading process. Work as much of this flour as possible into the dough during the kneading process. We applied 100 strokes of kneading for this task.
The ingredients
Put water, dry yeast, shortening and dissolve.
Slowly adding the flour until it form a dough.
Knead the dough 100 times.
Slowly add the excess flour and corporate it with the dough.
The finish dough
Put the dough in a mould and rest for 30 minutes.
After 30 minutes, punch the dough to remove air and shape the dough into loaf and put back in the mould.
Rest for another 30 minutes.
*After 30 minutes, bake in the preheated oven for 15 minutes.
The finish product.
The second task is using Milk ; prepare the basic formula, using milk in place of the water. We also applied 100 strokes of kneading for this task.
The ingredients
*The procedure is the same with the 1st product.
The finish dough after 100 times kneading.
Put the dough in a mould and rest for 30 minutes.
After 30 minutes, punch the dough to remove air and shape the dough into loaf and put back in the mould.
Rest for another 30 minutes.
*After 30 minutes, bake in the preheated oven for 15 minutes.
The finish product
The result for both breads
Excess flour (top)
Milk (bottom)
After the task:
After all the bread are cooked. We did a test on the texture, color, tenderness, taste, the cells sizes, and volume. So this is the result table.
*Click image to enlarge*
Thank you!
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