Lab Test 2

BREAD

Bread is a staple food prepare by cooking a dough of flour and water and possibly more ingredients. Some cuisine, bread are steam fried or bake. Bread is one of the oldest prepared food, dating back to neolithic era. The first bread was mad from cereal grain and water. Bread also known as crumb for the bakery chef.

BASIC FORMULA FOR BREAD

Yeast Dry 7g
Water 118 ml
Shortening 4g
Sugar 6g
Salt 3g
All purpose flour 200g


In our lab test 2, we must to clarify amount of kneading for bread. We have to make three experiment for lab test 2. It is no kneading for bread, 50 time kneading and 100 times kneading for bread. After done all of our experiment, we have to record all the result that we have from our product.


EXPERIMENT 1- NO KNEADING FOR BREAD.

After we done our first experiment, what we get for our product is not pretty. Because we make the bread without any knead for the dough. we believe that, without kneading the dough, the gluten on dough was not break. so the result of the product is not too satisfaction.










Volume- 40g
Crust
i) color- light brown
ii) texture- soft
Interior cell
i) uniformity- not so fluffy
ii) cell size- small
Interior color- light yellow
Tenderness- 13 times to chew
Flavor- mild


EXPERIMENT 2- 50 TIMES KNEADING

For experiment 2, the result is better that experiment 1. because the when we knead the dough, it will effect the gluten in dough and it will make the bread look soft and smooth.

*the same process like picture in above*







Volume- 40g
Crust
i) color- yellow brown
ii) texture- soft
Interior cell
i) uniformity- not so fluffy
ii) cell size- small
Interior color- light white
Tenderness- 13 times to chew
Flavor- mild



EXPERIMENT 3- 100 TIMES KNEADING

*the same process like picture in above*






After we done our experiment 2, we proceed to third experiment which is the experiment for our lab test 2. what we can see on our last product. that product was so satisfaction. the shape, color and texture is perfect.




Volume- 40g
Crust
i) color- golden brown
ii) texture- soft
Interior cell
i) uniformity- fluffy
ii) cell size- small
Interior color- light brown
Tenderness- 13 times to chew
Flavor- mild

Lab Test One

Making an experiment to varying the amount and type of flour.

Basic formula for making an Angel Cake.

10g Sugar

15g Cake flour
41g Egg white
32g Sugar

0.6g Cream of tartar

0.1g Salt

A)
For lab test one in kitchen, what we must done is making a cake. we must do some experiment , that is Varying The Amount and Type of Flour. for the first test, we must decrease the cake flour. Mean we must decrease the cake flour from 15g to 10g. For the first test, we are totally failed, because we make a wrong direction.


Then we make another experiment and follow the right direction.




After we done our baking, all of us record the product follow by what the lecturer need and want.


Baking Time - 25 minute
Volume of the Product- Medium High
Exterior
i) Color- Golden brown
ii) Shape- Smooth but the taste is too sour.
Texture of Crumb- Firm
Tenderness- 10 X to chews



B)
Second test for varying the amount and type flour is to increase the cake flour. First test we done the experiment by using only 10g of cake flour. But for the second test we must increase the cake flour from 15g to 20g.




What we can see for the second experiment is not all of the product is change.the only change is baking time, shape and tenderness.

Baking Time - 35 minute
Volume of the Product- Medium High
Exterior
i) Color- Golden brown
ii) Shape- Smooth but the taste is not too sour
Texture of Crumb- Firm
Tenderness- 13 X to chews