Experiment 2- Bread

Introduction

In the second our experiment, our group have given a task to varying how many strokes kneading in the bread recipe. We just need to follow as the basic formula of the bread in the amount of ingredient and different procedure. As the result we can see in the table.

Basic formula – bread

Ingredient

7g (1Pkg) yeast, dry

118ml (1/2c) Water at 35ºC

4g (1 tsp) Shortening

6g (1 ½ tsp) sugar

3g (½ tsp) salt

200g (1 7/8 c) All purpose flour

Method – 100 strokes kneading

1. Prepare the mise en place and open the oven to 220°C.

2. Add yeast to 59 ml water and barely melt shortening.

3. Sugar, salt and remaining water in mixing bowl, add shortening and yeast water, and stir.

4. Then add to mixer and add slowly flour until smooth.

5. After that, take out from mixer and knead until 100.

6. Very lightly coat dough with oil and cover with aluminum foil until the dough is double size.

7. Then punch the dough and shape into loaf.

8. Return to water bath and with until double in volume.

9. Lastly, bake 15 minutes for 220°C.

Method – 200 strokes kneading

1. Prepare the mise en place and open the oven to 220°C.

2. Add yeast to 59 ml water and barely melt shortening.

3. Sugar, salt and remaining water in mixing bowl, add shortening and yeast water, and stir.

4. Then add to mixer and add slowly flour until smooth.

5. After that, take out from mixer and knead until 200.

6. Very lightly coat dough with oil and cover with aluminum foil until the dough is double size.

7. Then punch the dough and shape into loaf.

8. Return to water bath and with until double in volume.

9. Lastly, bake 15 minutes for 220°C.

Result Table of Gluten Balls

Treatment	Weight		Characteristicof raw ball	Description	Interior
	Prior to Baking (g)	After baking (g)			Texture of cell exterior	Cell walls	Strand Strength
1. Types of Flour a. All purpose (control)	10 g	10 g	Sticky	Bad	Smooth	Smooth & fine	Very hard
b. Cake	17 g	12 g	Sticky	Bad	Smooth	Rough	Very hard
c. Pastry	5 g	8 g	Sticky	Bad	Smooth	Very Rough	Very hard
d. Bread	15 g	11 g	Sticky	bad	Smooth	Rough	hard

Result Table of Bread Recipe

Treatment	Volume (ml)	Crust		Interior cells		Interior color	Tenderness (chew)	Flavor
		Color	Texture	Uniformity	Cell size
1. Kneading a. None	Maintain	Light Brown	Hard & soft	Not uniformity	Less cell size	Light brown	18 times	Less flavor
b. 50x	Maintain	Brown	Hard	uniformity	Lots of cell size	Brown	20 times	Less flavor
c. 100x	Maintain	Golden Brown	Soft	Not enough uniformity	Hole just ot top	Dark Brown	15 times	Nice & Recommended
d. 200x	Maintain	Golden Brown	Softer	Hard Uniformity	Average hole	Dark brown	26 times	Recommended
e. 500x	Maintain	Brown	Hard	Uniformity	Little air hole	Brown	12 times	Less flavor
2. Amount flour a. Little	Less	Light Brown	Little Soft	Uniformity	No	Dark brown	21 times	Nice
b. Excess (20g)	Less	Brown	Soft	Less uniformity	Full of air hole	Light brown	30 times	Nice
3. Milk	Maintain	Brown	Softer	Not good uniformity	no	brown	11 times	Creamy Milky