10th February 2011- Experiment 2 Yeast Bread

For this week we are experimenting on the topic bread. In this particular experiment each of the group have been given task to make bread by the using basic formula but in different kind of procedure and method.

The objective are as follow :

1. Explain the procedures for making yeast doughs, outline the precautions that need to 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 of control of water ( or other liquid ) to flour ratios in bread dough.

The Basis Formula For The Bread:

Ingredient:

7g                 -             Yeast

118ml                  -           Water at 35°C

1 tsp                     -          Shortening

1 ½ tsp                   -        Sugar

½ tsp                       -       Salt

200g                    -     All purpose flour

* We are using the same method as the basic recipe but we are going to change the method of making it in two ways:-
Amount of kneading:

• 200 strokes kneading
• 500 strokes kneading

Lets see how the procedure of making the bread

• Add yeast to 59 ml water. Barely melt the shortening. Place the sugar, salt, and remaining 59 ml water in a mixing bowl and add the shortening and then the yeast-water mixture. Gradually begin adding the flour while mixing slowly. 

• After dough is made trying to make it smooth, non-sticky, rather soft dough. By adding a bit by bit of flour. 

•  Knead the dough on a flat surface pushing firmly with the heel of both hands before rotating the dough 90 degree and repeating the process for the 200 stokes and 500 strokes. 
• Put it inside the  greased loaf pan and spread butter and a bit of flour.

•  Let it rise for 30 minutes at 32°C inside the dough proofer.

• Preheat oven to 220°C.
• After the rise of the dough is done take it out from the dough proofer and put the dough on the flat surface and punch dough down after estimating the volume of the risen dough.
•  Next is the PROOFING. Allowing the dough to rise after it has been shape and after been bake.
•  Shape into a loaf and place in a greased loaf pan, and return to the dough proofer for 30 minutes more.
•  Lastly after the loaf shape dough is finish with the final fermentation now is to bake it inside the preheat oven for 15 minute.

 

Final result after the bake:-

Assessment of the value of kneading and the potential for making substitutions in Bread recipes:-

Treatment	Volume (ml)	Crust		Interior Cells		Interior color	Tenderness (chews)	Flavor
		Color	Texture	Uniformity	Cell size
1.       Kneading d. 200x	60g	Brown	Crust	Ununiform		Yellow	33	Sour
e. 500x	50g	Darker brown	tough	ununiform		Bright yellow	31	sour