Week 2: Yeast Bread.

27/02/2012 (Monday)

This week we're also done with our third experiment

which is.....

Yeast Bread

Before start....
we had a short brief and each group is given a different task.

The objectives of the experiment:

1. Explain the procedure for making yeast doughs,outline the precaution that need to be observed, and asses the quality of yeast product.
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 of Yeast Bread

Ingredients:

7g          Yeast, dry

118ml      Water at 35⁰C

4g          Shortening 

6g          Sugar

3g          Salt

200g       All purpose flour

Method:

1. Add yeast to 59 ml water after being certain that the water temperature is 35⁰C (95⁰F). 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. Stir to blend.
2. Gradually begin adding the flour while mixing slowly with an electric mixer.
3. Add just enough flour to make a very soft paste. Beat with electric mixer until smooth.
4. Remove beater blades and scrape them thoroughly with 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 the weight flour is used another 25 g and use what is needed to make the dough manageable. 
5. 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 90⁰ and repeating the process until 100 kneading strokes have been completed.
6. Very lightly coat the dough with oil. Place in a beaker large enough to allow the dough to double in size and cover with aluminium foil.
7. Let rise 30 minutes in water bath maintained at 32⁰C (90⁰F).
8. Punch dough down after estimating the volume of the risen dough. Shape into a loaf and place in a greased loaf pan 5 3/4" x 3 1/2". Return to the water bath and let rise until double in volume.
9. Meanwhile preheat the oven to 220⁰C (425⁰F). Bake for about 15 minutes (until bread sound hollow when tapped). 
10. Remove from pan immediately and cool on a wire rack.

Task:

Type of flour - The ratios of different flour used or based on the weight of the individual products, as indicated on the direction below.

1. Whole wheat flour, 25% - prepare the basic formula, but use 50 g whole wheat flour and 150 g all purpose flour.
2. Whole wheat flour, 50% - prepare the basic formula, but use 100 g whole wheat flour and 100 g all purpose flour.

Ingredients:

Method:

Final product:

Final result:

Until we meet again in the next experiment...

(^_^)v

Week 2: Wheat Gluten.

27/02/2012 (Monday)

This week we're done with our second experiment

which is.....

Gluten Ball

Before start...

we had a short brief and each group is given a different task.

The objective of the experiment:

1. Characterize the development of wheat gluten in batters and doughs.
2. Compare the difference in behaviour between the protein in all purpose, cake, pastry, bread and rye.
3. Conceptualize the changes the gluten complex undergoes during the baking period, from the stretchable complex to the denatured primary structure of a baked product.
4. Describe the factors influencing gluten development in a variety baked product.

The Basic Formula of Gluten Ball

Ingredients:

110g               Flour
60ml              Water

Method:

1. Use a fork to stir the dough that forms as the water is added to the flour. Add only enough water to make a stiff dough.
2. Use less than the amount indicate if the dough can be worked without adding all 60 ml. Add more than 60 ml if necessary to make the dough. Record the exact amount of water used.
3. After the water is added, knead the dough vigorously for 5 minutes, but without adding more flour.
4. Place the ball in a strong muslin cloth. 
5. Hold the wrapped ball under a slow stream of clod water and manipulate the ball to begin to wash the starch from the dough.
6. If the water looks cloudy or milky,there is still starch in the ball. Patiently continue the process until the water runs clear as it drains from the cloth.
7. When the water begins to look clear, open the cloth and scrape the cream-colored craps together. also, gather together any cream-colored particles that may be in the sink or on the outside of the cloth. This cream-colored material looks insignificant, but it is the gluten.
8. When the starch has been washed away completely, the gluten mass will be quite cohesive and worked into a ball. Additional can be done without the cloth to eliminate any pockets of white starch that may be visible as the gluten is manipulated. It is imperative that all the starch be removed because starch will interfere with optimal expansion of the gluten ball during baking.
9. Before baking the gluten balls prepared in the class, class members should manipulate the various type to experience their elasticity and cohesiveness.
10. Then the ball should be weighed. After weighing, bake the balls on piece of foil in oven preheated to 232⁰C (450⁰F).
11. After baking 15 minutes, turn the temperature to 150⁰C (300⁰F) and continue baking another 30 minutes without opening the oven door.
12. Cool briefly before weighing and measuring the volume. Cut in half to reveal the interior structure.

Task:

Type of flour - Using the flour assigned. Prepare 1 gluten ball according to the basic formula.

1. Rye flour - prepare the basic formula using rye flour.

 Ingredients:

Method:

Final product:

Final result:

Until we meet again in the next experiment

(^_^)v

Week 1: Angel Cakes.

20/02/2012 (Monday)

This week, we have done our first experiment. 

The experimental product for this week are Angel Cakes.

We were divided into 5 groups (4 people in a group) and given the same task of experiment but with a different procedure.

The objective of the experiment:

1. Outline the best method for making an angel cake with optimum texture, volume and tenderness
2. Evaluate angel cake according to accepted standard.
3. Relate the effect of mixing to the texture, volume and tenderness of angel cake.
4. Explain the role of cream of tartar in the angel cake.
5. Interpret the effect of sugar and flavour, 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 condition in determining the quality of angel cake.
9. Compare the merits of all purpose and cake flour in preparation of angel cake.

The Basic Formula of Angel Cake

Ingredients:

10g          Sugar 

15g          Cake Flour

41g          Egg White

32g          Sugar

0.6g         Cream of Tartar

0.1g         Salt

Method:

1. Preheat oven to 350'F (177'C) except for procedure 6, which has separate baking directions.
2. 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.
3. 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.
4. Sift 1/4 of the flour-sugar mixture over the whites. fold in gently with 10 strokes using a rubber spatula.
5. 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.
6. 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).
7. 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.
8. Baking until the surface springs back when touched lightly with a finger (-30 minutes). Record the baking time.
9. Cool in an inverted position with air circulating under the pan. When almost cool, remove from the pan.

Before the experiment, we are having a short briefing 

about what are we going to do on that day. 

All the group are given a different tasks.

Tasks:

Varying Sugar

1. Increased sugar - Prepare the basic formula, but use 13g sugar the first weight and 38g sugar for the second weight.
2. Excess sugar - Prepare the basic formula, but use 17g for the first weight and 50g for the second weight.
3. Sugar replacement (Honey) - Prepare the basic formula, but omit sugar and use 1.2g honey for the first weight of sugar and 1.2g honey for the second weight of sugar.

Ingredients:

Method:

120% & 162% Sugar

(Meringue)

Adding other ingredients...

Method:

Honey

The final result:

Increase Sugar

Excess Sugar

Honey

This is the final result for all the experiment:

Until we meet again in the next experiment...

(^_^)v