Breads
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| YEAST BREADS |
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
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Volume (ml)
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Crust
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Interior cells
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Interior color
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Tenderness (#chews)
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Flavor
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Color
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Texture
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Uniformity
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Cell size
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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
|
