TASK 3 - (YEAST BREAD)

Breads

YEAST BREADS

potion

This experiment will given a different task from other groups. The objectives of this experiment:- 

• Explain the procedure for making yeast dough, outline the precautions that need to be observed, and assess the quality of yeast product.
• Identify the practical use of various types of flour in yeast products.
• Discuss the importance of kneading and of control of water (or other liquid) to flour ratios in bread dough.

This are the basic formula for bread:-

7g       yeast, dry
118ml    water at 35c
4g       shortening
6g       sugar
3g       salt
200g    all purpose flour

Method:-

• Add yeast to 59ml water after being certain that the water temperature is 35c. Barely melt the shortening.
• Place sugar, salt, and remaining 59ml water in a mixing bowl and add the shortening and then the yeast-water mixture. Stir to blend. Gradually begin adding the flour while mixing slowly with an electris mixer.
• Add just enough flour to make a very soft paste. Beat with the wooden spoon until smooth.
• Remove beater blades and scrape them thoroughly with a rubber spatula to avoid losing any dough.
• Continue mixing by hand with a wooden spoon while adding just enough flour to make a smooth, non-sticky, rather soft dough. If all of the weighed flour is used, weigh another 25g and use what is needed to make the dough manageble.
• Knead the dough on a bread board by folding the far edge of the dough to meet the front edge and pushing firmly with the heel of both hands before rotating the dough 90 and repeating the process until 100 kneading strokes have been completed.
• Very lightly coat dough with oil. place in a beaker large to allow the dough to double in size and cover with aluminum foil.
• Let rise 30 minutes in a water bath maintained at 32c. Puch the dough down after estimating the volume of the risen dough.
• Shape into a loaf and place in a greased loaf pan 53/4"x31/2". Return to the water bath and let rise until double in volume.
• Meanwhile preheat the oven to 220c. Bake for about 15 minutes (until bread sounds hollow when tapped). Remove from pan immedietly and cool on a wire rack.

This are the task that given by Chef Zaid.

1.   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. This is done by generously and frequently adding flour to the board. weigh the flour remaining after kneading to determine the total amount of flour in the dough. Note how the handling characteristics changed during kneading as more flour was worked in.

Result

Treatment	Volume (ml)	Crust		Interior cells		Interior color	Tenderness (#chews)	Flavor
		Color	Texture	Uniformity	Cell size
1.Kneading a.None	Increase	Bleach	Soft	Not uniform	Small	Cream	24	Dry
b.50x	Increase	Pale brown	Soft	Uniform	Small	Cream	20	Dry
c.100x	Increase	White	Soft	Uniform	Very small	White	16	Dry
d.200x	Increase	Brown	Soft	Uniform	No bubble	Pale yellow	29	Moist
e.500x	Increase	Pale brown	Soft	Uniform	Same	Pale	8	Dry
2.Amount flour a.Little	Increase	Light brown	Soft	Not uniform	Not same	Pale	8	Moist
b.Excess flour	Increase	Light brown	Medium	Uniform	Not same	White	17	-
3.Milk	Increase	Light brown	High	Uniform	Not same	White	15	Rich taste
4.Type of flour a.25% whole wheat	A little bit	Light brown	Hard	Smaller bubble	No cell size	Pale brown	35	Dry taste
b.50% whole wheat	A little bit	Light brown	Hard	Smaller bubble	No cell size	Pale brown	30	Dry taste

TASK 1 - (ANGLE CAKE)

TASK 1- Week 1

On 21 feb we were given a task to experiment angle cake, and these are the objective...

1. Outline the best method for making an Angel Cake with optimum texture, volume, and tenderness.

2. Evaluate angel cakes according to accepted standards.

3. Relate the effect of mixing to the texture, volume and tenderness of Angel Cake.

4. Explain the role of cream tartar  in Angel Cake.

5. Interpret the effect of sugar on flavor, tenderness, volume and texture of Angel Cake.

6. Describe the interrelationship of sugar (or alternative sweetener) and gluten development in Angel Cake.

7. Relate the effect of foam development on texture, volume, and tenderness of Angel Cake.

8. Explain the influence of baking conditions in determining quality of Angel Cake.

9. Compare the merits of all purpose and cake flour in preparation of Angel Cake.

Group Task:

Varying the amount of folding...

1. 20 stroke ~ Follow the basic fomula, but fold only 5 strokes after each addition (a total 20 stroke)
2. 50 stroke ~ (Control)-Follow basic fomula
3. 80 stroke ~  Follow the basic fomula, but fold only 20 stroke after each addition (a total 80 stroke)

This are the Basic Ingredient

   10g           Sugar

           15g           Cake Flour

           41g           Egg Whites

   32g           Sugar

                   0.6g          Cream of Tartar

0.1g          Salt

Procedure:

Preheat oven to 350'F (177'C) except for procedure 6, which has separate baking directions.

Line the bottom of each individual loaf pan (5" x12 1/2" x2") with wax paper cut to just fit. Do not grease the sides of the pan.

Sift flour and first weight (10 g) of sugar together and set aside. Beat the egg whites together to the foamy stage, using an electric mixer (same kind for all parts of the experiment). Unless indicated differently in a specific series, add the cream of tartar and salt. (Note: if it were being used, flavoring would be added with the cream of tartar). Continue beating on the fastest mixer setting while gradually adding 32 g sugar. Beat the whites until the peaks just bend over.

Sift 1/4 of the flour-sugar mixture over the whites. fold in gently with 10 strokes using a rubber spatula.

Sift the second 1/4 of the flour-sugar mixture over the whites and fold in gently with 10 strokes, followed by the same process for the third addition.

Sift the final 1/4 of the flour-sugar mixture over the foam and fold 20 strokes to completely blend the mixture (making a total of 50 folding strokes with the rubber spatula).

Gently push and weight 99 g of the batter into the pan. Finish all of the cakes being baked in one oven before placing them all in the oven at the same time.

Baking until the surface springs back when touched lightly with a finger (-30 minutes). Record the baking time.

Cool in an inverted position with air circulating under the pan. When almost cool, remove from the pan.

CHART ANGEL CAKES

Treatment	Baking Time	Volume Before/after	Exterior Colour/shape	Texture of Crumb	Tenderness	Comments
1.Folding    a. 20x	27.20 min	85g / 60g	Brown / crack	Not crumb	10	Good
b. 50x	27.20 min	100g / 60g	Light brown / oval	Not crumb	13	Good
c. 80x	27.20 min	70g / 51g	Brown / crack	Not crumb	8	Good
2. Beating    a.Under	22 min	90g / 94g	Pale brown / not crack	Not crumb	9	Good
b. Over	25 min	90g / 80g	Pale brownish / light crack	Not crumb	11	Good
3. Cream     of Tartar    a. None	25 min	100g / 82g	Light brown / crack	Not crumb	7	Ok
b. 2x	16 min	99g / 80g	Light brown / no crack	Sticky	10	Ok
4. Flour    a. All     purpose	16 min	90g / 70g	Light brown / no crack	Sticky	7	Ok
b. 66%	16 min	90g / 80g	Light brown / crack	Sticky	6	Ok
c. 133%	29 min	100g	Brown / no	No crumb	8
d. Cornstarch	29 min	100g	Brown / no	Sticky	5
5. Sugar    a. 80%	27 min	95g	Brown / no	No crumb	10
b. 120%	22 min	90g / 65g	Light brown / no crack	No crumb	20	Under cooked
c. 162%	22 min	100g / 85g	Light brown / no crack	No crumb	16	Under cooked
d. Sucralose	20 min	90g / 65g	Dark brown	No crumb	18	Good