3/1 Dough Develpoment

Experimentation of Cobs at Different Mixing Points

Aim:

To observe and record temperature, texture, characteristics, and appearance results of mixing a dough at different intervals throughout the mixing process. Throughout the process removing 550grams of dough, proceed through the moulding and proving stages and the baking process of making the bread product white cobs.

Pre-Experiment Information:

Mixing has three main purposes:To combine ingredients into a uniform, smooth dough.To distribute the yeast evenly throughout the dough.To develop the gluten.When ingredients are mixed together along with flour and water, they form a dough, if a finished dough temperature is too high or too low, it can have a detrimental effect of the final quality of a product.

Method:

-Weigh up/ Construct a white dough using the recipe,
Bakers Flour- 100%
Salt-2%
Improver-1%
Yeast-2%
Vegetable Oil-1%
Water-60%
EYF= 1.66

-Begin the mixing process by starting the bowl

-After mixing has gone on for 1minute, 3minutes, 5minutes and 7minutes remove 550g of dough, and at the completion of mixing remove 55o grams of dough after the dough temperature has reached 28 degrees.

-Mould these pieces of dough and give proper intermediate proving

-Make the five pieces of dough into white cobs

-Tray cobs onto perforated tray and place into prover, when cobs are through the proving stage place cobs into oven and bake for 215 degrees for 18mins with steam.

-After baking is completed photograph the cobs together and singularly as a whole cob and photograph the cobs internally.

Results:

The pictures below represent each stage of the method from beginning to end. Temperature results are as follows,
The flour temp. was 21.2 degrees Celsius.
The water temp. used was 10 degrees Celsius.
The 550gram piece after 1min of mixings temp. was 20.3 degrees
The 550gram piece after 3mins of mixings temp. was 22.1 degrees
The 550gram piece after 5mins of mixings temp. was 24 degrees
The 550gram piece after 7mins of mixings temp. was 26.1 degrees
The 550gram piece after mixing was completed 28.1 degrees.

As can be seen in the pictures below the cobs improved with dough quality the longer it was spun, the first piece removed after 1minute of mixing was cold, sticky because it was still damp from the water, lumpy and full of hard flour clumps. The piece removed after 3mins of mixing was in better quality than the first piece but still cold and very inelastic. The 5min piece was beginning to see the formation of better quality dough, but yet this piece was spongy and very easily tore. The 7 min piece of 550 grams was warmer, and had some stretching ability to it. The final piece after the dough temp was 28 degrees was easily handled, had good temperature and elasticity, and was able to construct a perfect window test where as the other pieces could not.

1 minute mixed Cob
The external results for this cob was it had insufficient volume as it was too small from poor oven spring, as seen in the pictures below, the cobs top was not curved it was flat, the cob was torn and ragged, the crust colour was a pale brown compared to the cob removed at the end of mixing. The internal results for this cob were, it was still doughy (had an unbaked feel), it was hard and dense, had clumps of dough still present which resulted in its aroma still smelling doughy, had poor texture with lack of a grain and streaks. There were holes in the crumb and its crumb texture was very open and coarse. The crumb colour was a darker white compared to the completed mixed cob.

3 minute mixed Cob
Much can be said about this cob as the same with the 1 minute mixed cob except with a slight improvement within the crust character and oven spring for its external results. It crust was still not “crusty” as it was under developed; again it is still too small in volume and was pale in colour. The internal results were again an improvement, the crumb structure again was too compacted which resulted in the irregular shape and size of the cells, and still the cob was doughy and had a not so soft feel. There were holes present within the crumb which resulted with open and coarse texture. The crumb colour was still darker than the completed mixed cob (as seen below in the pictures).

5 minute mixed cob
The external results for the cob were better oven spring resulting in the better seen volume in the pictures below. The crust colour was beginning to darken up compared to the two cobs previously. The crust character was beginning to bloom, with the beginning of a shiny coat, and the improvement of shape and symmetry. The internal results for this cob were improvements with the crumb colour, and texture, the open and coarse holes were becoming less present, and the feel became softer and felt signs of better strength. The aroma scented the smell of fresh baked bread. However, there was still very small patches of crust clumps present.

7 minute mixed cob
The external results for this cob were of coarse the best of the 4 cobs removed from the bowl before reaching the dough FDT (final dough temperature), it shown better crust colour being a more golden brown, this piece was well more developed than the previous pieces. It has a sufficient oven spring and crust character. The shape has improved and now shows an even grain forming. The internal results for the 550 gram piece were the crumb colour near to perfect; not being too pale or too dark and dense, the holes within the crumb had vanished. The crumb texture showed good evenness and shape.

Completed Mixed cob
The external results for this cob were loaf were its volume (Size) was in good quality of volume, with perfect size, this cob will be easily packaged and sliced as it has normal volume aspects. This cob had a good resulting oven spring. The crust colour was lightly baked brown colour, perfectly desired colour, and shown a nice glossy type shine. The Crust Character shown that it had a perfect crust character, with shiny coat, nice soft texture with regular shape and even grain. The internal results were the crumb colour was neither pale nor dark, perfectly white. The Crumb Softness was a perfect moist centre, not to dense or tough. Perfectly baked causing no doughyness, or poor strength. The Crumb was an even thickness, perfected even grain. Regular shaped, and regular sized cells. This pieces aroma was a perfect fresh smell, not yeasty, bland, sour nor salty. As can be seen in the pictures this cob was the best of the 5 cobs produced.

Conclusion:

This experiment determined why it is important to mix a dough to the doughs desired FDT (Final Dough Temperature) in this dough it being 28 degrees. By correctly completing this procedure will result in a better quality of product.

Pictures:

3/2 Mixing

The Dough Matrix

Mixing a Dough By Hand


Starting with a 1kg dough
-1kg of white flour, 0.02 kg of salt, 0.01kg of improver, 0.02kg Yeast, 0.60L of water and 0.01L of oil.

Flour and ingredients were dry mixed on the bench. Yeast was added and also dried mixed into the dough. Flour was dry mixed into a somewhat doughnut shape, and water (sum) and oil were added into the middle. Working from the outside of inner circle hand mixing commenced, the flour was mixed into the water and oil and at stages the rest of the water was added. At 10mins of hand mixing the flour had began to come together into a dough. After 15-20mins of mixing by hand the doughs temperature was 24.5 degrees Celsius. After 20-25mins of continuing hand mixing the doughs temp was 26 degrees. The dough temp reached 27.1 degrees at half an hour of mixing and began to show a resembaling context of a dough which has been spun within a bowl and is at its FDT (final dough temperature). After 30-40mins the hand mixed dough was at its FDT of 28 degrees celsius. A window test was performed and so concluded mixing a dough by hand. Below are the pictures in sequence of the above description.

3/1 Mixing

In what order should the ingredients be loaded?

Make sure all ingredients are at room temperature before using, yeast being the exception as compressed yeast needs to be refrigerated. Revise through the recipe, and make sure all of the ingredients are on hand. Ingredients should be loaded into the mixing bowl from dry to wet. In a simple normal white dough recipe the ingredients should be loaded into the mixer as follows:

Firstly flour is to be loaded. An ingredient used in many foods, flour is a fine powder made from cereals or other starchy food sources. It is most commonly made from wheat, rye, barley, and rice, amongst many other grasses and non-grain plants. Flour is the key ingredient of bread, which is the staple food in many countries. Simply Flour is the fine, clean and sound product obtained by the milling of sound, cleaned wheat. Flour shall not contain more than 150g of water. Flour is loaded into the bowl firstly to give the basis of preparing a dough.

Secondly Salt is to be added, Salt in a yeast bread recipe moderates (slows) the action of yeast and allows it to produce carbon dioxide at a reasonable rate, resulting in a finer textured bread with small to medium air cells. This in turn allows for the flavour of the yeast to develop, as well as enhancing it. Omitting or reducing the amount of salt in yeast dough can cause the dough to rise too quickly, adversely affecting the shape and flavour of bread, as well -- breads without salt tend to have paler crusts and a flat, dull taste. Salt also adds structure to the dough by strengthening the gluten, which keeps the carbon dioxide bubbles from expanding too rapidly. Salt is added secondly and must not come into dry contact with yeast, as it will deactivate or kill the yeast. With this in mind all ingredients being loaded into the bowl should not come into contact with each other until mixing begins. I.e. separate ingredients around the bowl when weighing.

Thirdly Improver is to be loaded into the mixer, keeping in mind not to place into contact with salt, which is already loaded into the bowl. The improver within the dough has three main functions, that is to Condition the Gluten, Provide yeast with nitrogen source and Enhancement of diastatic enzyme activity. When this ingredient is loaded the bowl is to spin on slow speed to mix into the flour these ingredients.

After dry mixing Yeast is to be loaded into the dough, Yeast is one of the essential ingredients in bread production. The two main functions of yeast are to produce carbon dioxide gas (co2 gas) and to condition, or ripen, the gluten in the dough. Compressed Yeast is to be crumbled up around the bowl and must not come into direct contact with salt.

Water is next to be added into the recipe, In bread recipes, water stimulates the growth of both the yeast and the development of gluten. It dissolves and activates the yeast; it activates the protein in the wheat flour and blends with it to create sticky and elastic dough.

Finally oil is to be loaded into the dough, this can be done in two ways, one way is to directly place oil into the weighed recipe before the mixer is started. Or the other way is to place the oil into the mixer after the ingredients and flour have formed a dough, but yet to reach the doughs (FDT) final dough temperature. Oil also known as a shortener, help to prevent the formation of excess gluten and increase the keeping qualities of a bread loaf, preventing it from drying out too quickly. Oil also adds flavour and helps to increase the loaf volume. Once the oil is loaded into the bowl, mixing can begin or resume.

Loaded ingredients into the bowl and Mixing are the first steps in the bread making process; it blends the ingredients in the dough and traps air bubbles (gas) inside.

Simply Ingredients should be added,
Flour
Salt
Improver
Yeast
Water
Oil




Identify the slow mixing time for the 3 varieties of dough used in Water temperature activity.

The three doughs being Wholemeal, Country Grain and Cape Seed.

Wholemeal

Wholemeal Recipe

Wholemeal Flour…………..100%
Salt…………………….2%
Improver……………….1%
Gluten…………………..3%
Yeast…………………..3%
Oil………………………1%
Water…………………..70%

EYF………………….1.79

The method begins with determining the flour weight needed to produce the required product, and all ingredients must be weighed in correct proportion.

The mixing details for wholemeal are:
-Add all dry ingredients and yeast
-1 Min dry mixing on slow reverse
-Add water at a temp of 10 degrees and oil
-3 mins mixing on slow reverse
-Mix to required FDT (28 degrees) on fast speed.
-Ensure dough has cleared using window test
-1 min bowl rest before moulding process.

( By mixing a 25kg wholemeal dough using 12 degrees water by personal experience the dough spun for 4mins slow speed-mixing speed, and 4mins fast speed-development speed, then after oil is added 30secs slow speed, 7mins fast speed for the dough to reach 28 degrees).


Country Grain

Country Grain Recipe

Bakers Flour……………….75%
Country Grain Mix………..25%
Salt…………………………….2%
Improver……………………1%
Gluten………………………2%
Vegetable Oil……………..1%
Yeast…………………………..3%
Water…………………………57%

EYF……………………………1.66

The first part to correctly mixing country grain is to ensure that u have the right water temp. 10 degrees Celsius is a good start, but this temp. may need adjusting from time to time. If the weather and your bakery is colder, water temp. may need to be increased, this is reversed in warmer conditions. Because of the nature of this dough, being quite a heavy dough with a lot of body about it, it does take a little longer to mix the grains thoroughly. Patience is vital in importance to get a quality end resulted product.

The mixing details for Country Grain from the recipe book are:

-Add all dry ingredients and yeast
-1 Min dry mixing on slow reverse
-Add water at a temp of 10 degrees and oil
-3 mins mixing on slow reverse
-Mix to required FDT (28 degrees) on fast speed.
-Ensure dough has cleared using window test
-1 min bowl rest before moulding process.

(By mixing a 32kg Country Grain dough using 12 degrees water by personal experience the dough spun for 4mins slow speed-mixing speed, and 4mins fast speed-development speed, then after oil is added 30secs slow speed, 6mins fast speed for the dough to reach 28 degrees).


Cape Seed

Cape Seed Recipe

100% Wholemeal Flour…100%
Sesame Seed…………..20%
Linseed…………………….20%
Sunflower Seeds…………..15%
Poppy Seed………………..10%
Country Grain Mix………….10%
Salt………………………….2%
Improver………………….….1%
Gluten……………………..7%
Malt Powder……………...1%
Yeast……………………….3%
Water………………………110%

EYF…………………….2.99

The Cape seed dough is the one of the most complex dough a baker will mix. The usage of different ingredients results in the longer spinning and mixing times of this product.

The recipe Book states Cape seed mixing procedure is:

-Add all dry ingredients and yeast
-1 Min dry mixing on slow reverse
-Add water at a temp of 10 degrees and oil
-3 mins mixing on slow reverse
-Mix to required FDT (28 degrees) on fast speed.
-Ensure dough has cleared using window test
-1 min bowl rest before moulding process.

(By mixing 3kg Country Grain dough using 12 degrees water by personal experience the dough spun for 4mins slow speed-mixing speed, and 4mins fast speed-development speed, followed by 30 secs slow speed and 15 to 20mins fast speed). Cape seed dough is the longest spinning dough to reach 28 degrees.

3/1 Water Temperature

Water Temperature and Finished Dough Temperature

The initial temperature of the water added to your ingredients will affect the finished dough temperature which in turn affects the quality of your final product. In baking to get a quality product the desired aim is to have a developed dough with the correct temperature.

Identify 3 varieties of dough you produce and document the initial water temperature and the finished dough temperature for each.

Wholemeal Dough

It is recommended that a standard bakery room temperature of 20 degrees to 35 degrees should have the water temperature at 10 degrees, in warmer conditions, i.e. in summer; water temperature is reduced to 6 degrees – 8 degrees. In colder conditions the water temperature is increased to 12 degrees. These conditions apply in the water temperatures of the wholemeal dough. It is important to maintain consistency when producing the dough in order to contain optimum dough development. The finished dough temperature (FDT) of the wholemeal dough is 28 degrees Celsius; a window test should be performed to determine dough clarity and elasticity.

This dough will take longer to spin than a normal white dough as it is using bran, germ and endosperm as well as added gluten and so requires longer mixing. In general new longer mixing times will produce better breads than previous methods. This means using cooler water the mixing can continue to achieve the desired temperature of 28 degrees. The measuring of the final tempreture of the dough determines accurately a prediction of the amount of energy impacted on the wholemeal dough.

The water and temperature determine the final outcome of a dough, in means of volume, texture, character, appearance, shelf life and quality. ( By mixing a 25kg wholemeal dough using 12 degrees water by personal experience the dough spun for 4mins slow speed-mixing speed, and 4mins fast speed-development speed, then after oil is added 30secs slow speed, 7mins fast speed for the dough to reach 28 degrees).

Factors contributing to the temperature of a dough are, whether, room temperature, mixer type, dough size, bakery condition, is the bowl temperature and bench temperature.

Country Grain Dough

It is recommended that a standard bakery room temperature of 20 degrees to 35 degrees should have the water temperature at 10 degrees, in warmer conditions, i.e. in summer; water temperature is reduced to 6 degrees – 8 degrees. In colder conditions the water temperature is increased to 12 degrees. These conditions apply in the water temperatures of the Country Grain Dough.

Adding correct water temperatures determine correct dough development; the finished dough temperature (FDT) of a country grain dough is 28 degrees. A window test is performed, which is when the dough is stretched to form a clear membrane, which is free of lumps and rough patches. Correct mixing is very important to ensure quality country grain bread quality. Dough. Correct water temps, 28 degrees (FDT) and window test achieve optimal dough development in a country grain dough.

(By mixing a 32kg Country Grain dough using 12 degrees water by personal experience the dough spun for 4mins slow speed-mixing speed, and 4mins fast speed-development speed, then after oil is added 30secs slow speed, 6mins fast speed for the dough to reach 28 degrees).

Factors why a country grain dough may spin longer than a normal white dough are again the factors mentioned in the final paragraph of wholemeal dough as well as country grain doughs use added grains and gluten, in conjunction with the mixing of white flour into one dough.

Cape Seed Dough

It is recommended that a standard bakery room temperature of 20 degrees to 35 degrees should have the water temperature at 10 degrees, in warmer conditions, i.e. in summer; water temperature is reduced to 6 degrees – 8 degrees. In colder conditions the water temperature is increased to 12 degrees. These conditions apply in the water temperatures of the Cape Seed Dough. Yeast activity is approx. doubled by a 5% rise in temperature and as a rule of thumb changing water temp. By 1 degree will change dough temperature by approx. 0.5degrees.

Correctly determining an ideal water temperature creates and optimal dough development for a cape seed dough. The finished dough temperature (FDT) of a cape seed dough is 28 degrees. Water temperature in doughs determine proof times, and oven spring of doughs later on through the baking cycle.

(By mixing a 3kg Country Grain dough using 12 degrees water by personal experience the dough spun for 4mins slow speed-mixing speed, and 4mins fast speed-development speed, followed by 30 secs slow speed and 15 to 20mins fast speed). A cape seed dough is the longest spinning dough to reach 28 degrees.

Factors contributing to why a cape seed may spin longer than a normal white dough are, whether, room temperature, mixer type, dough size, bakery condition, is the bowl temperature and bench temperature. A cape seed dough is wholemeal flour based, has added gluten, grains, seeds, and mostly because cape seed doughs are usually smaller doughs. Small doughs will have erratic mixing times because sometimes they catch up on the spiral and receive a lot of work quickly and sometimes they fall off the spiral and travel around and around the bowl only slowly recieveing the required work to reach a temp. of 28 degrees.

Question

What will happen to the ingredients if the finished dough temperature is too high?

Mixing has three main purposes:
To combine ingredients into a uniform, smooth dough.
To distribute the yeast evenly throughout the dough.
To develop the gluten.
When ingredients are mixed together along with flour and water, they form a dough, if a finished dough temperature is too high it can have a detrimental effect of the final quality of a product.

In general a dough temperature between 26 º- 28 º Celsius is advisable. A higher dough temperature hardens the gluten and the gluten becomes too tough to process it. A high dough temperature also requires increased processing speed, which is not always possible.

A dough which is overheated results in un-optimal developed dough and poor product, at warm dough temperatures yeast begins to burn out and the ingredients begin to break down due to excessive heat created by over mixing and going beyond a doughs tolerance.

Too high temperatures can rupture the doughs ingredients causing dramatic effects towards a loafs final outcome in means of its volume, shape, Holes within the bread, character, texture, strength, the loafs colour and overall appearance.

Therefore a FDT (Final Dough temp.) of 28 degrees is critical as it allows the yeast to work at its optimum range, as too high temperatures discombobulates the yeast fermentation ability and its overall effect within a loaf, whilst keeping in balance, the rate of change in gluten and starch structures due to enzyme activity.

Factors which contribute to too high of temperature within a dough are, the doughs size, the whether, room temperature, mixer type, dough size, bakery conditions, the bowl temperature and bench temperature and mostly the water temperature, mixing times and speeds of the dough.

3/1 Weigh Ingredients

Dough 1

800g Blocks-48…………..38.4kg
800g Tin Vienna-6……….4.8kg
800g High Tin-6………….4.8kg
550g Cob-6……………….3.3kg
550g Vienna-10…………..5.5kg
550g Pipe-3………………1.65kg
450g Stick-5……………….2.25kg
400g Tin Vienna-6………..2.4kg
400g Flour-6………………2.4kg
400g Block-6………………2.4kg

Therefore the sum of the kilogram column on the right is 67.9kg, therefore dough 1s total needed weight is 67.9kg. But a 70 kg (5 Flour bags at 12.5kg and 7.5kg of flour) dough will be used to produce the above products.
So therefore the recipe will be…


Dough 1 Recipe

Bakers Flour…100%............70kg
Salt………………….2%................1.40kg
Improver……………1%...............0.70kg
CanolaOil…………..1%.............0.70kg
Yeast……………….2%................1.40kg
Water………………..60%..............42kg

EYF…………………1.66
Total Dough Weight………116.2kg


Dough 2

800g Blocks-48………………..38.4kg
800g Flour-21………………….16.8kg
80g Knot-90……………………7.2kg
80g Hamburger Roll-30………2.4kg
80g Round-90………………….7.2kg
80g Long-60…………………….4.8kg
80g Bap-30………………………2.4kg
40g Table Roll-30……………….1.2kg
40g Dinner-60……………………2.4kg

Therefore the sum of the kilogram column on the right is 82.8kg, therefore the total needed weight is 82.8kg for dough 2. But an 85 kg(6 Bags of flour at 12.5kg and 10kg of flour) dough will be used to produce the above products.

Dough 2 Recipe

Bakers Flour………100%............85kg
Salt………………….2%................1.70kg
Improver……………1%...............0.85kg
CanolaOil…………..1%.............0.85kg
Yeast……………….2%................1.70kg
Water………………..60%..............51kg

EYF…………………1.66
Total Dough Weight………141.1kg



Dough 3

800g Blocks-48………..38.4kg
800g Flour-24…………..19.2kg
800g Tin Vienna-3………2.4kg
800g High Tin-3………….2.4kg
550g Pipe-3………….1.65kg
450g Stick-5………….2.25kg
400g Block-3…………1.2kg
80g Long-60………….4.8kg
40g Table Roll-30…….1.2kg
40g Dinner-30…………1.2kg

Therefore the sum of the kilogram column on the right is 74.7kg. Therefore dough 3 total weight needed is 74.7kg, But a 75 kg (6 flour bags at 12.5kg per bag) dough will be used to produce the above products.

Dough 3 Recipe

Bakers Flour………100%............75kg
Salt………………….2%................1.50kg
Improver……………1%...............0.75kg
Canola Oil…………..1%.............0.75kg
Yeast……………….2%................1.50kg
Water………………..60%..............45kg

EYF…………………1.66
Total Dough Weight………124.5kg



Why it is important to correctly calculate and weigh ingredients?

Since most bread is made up of only four basic ingredients, flour, water, salt and yeast, it is small changes in the way the ingredients are combined that makes one loaf different from the other. Differences in flavour can come from varying fermentation times, ingredient weights and flour combinations. Differences in appearance can come from shaping, baking, and variations of water levels and ingredient percentages and calculations.

Each ingredient in a formula, including the liquids, is measured by weight. By using weight, the amounts of various ingredients can be directly compared to each other. The reason it is important to weigh flour is that the texture of various flours and the degree to which they are compacted affect how much or how little space they may take up. Weighing flour leaves less room for error when weighing the other ingredients. Flour is the main ingredient in the baker’s percentage, and as such is considered 100% of the recipe, from the percentage of flour a baker can determine the correct calculations and weight of the other ingredients to be added into the recipe to create a perfect dough.

Correctly calculating flour weight allows a baker to resize a recipe easily in accordance with other ingredients. This determines how much salt, improver; yeast etc. needs to be mixed into the dough, by doing so this helps to balance a dough and also falls into accordance of getting a correct yield. Also taking into account the desired amount of water needed to be mixed within the dough, thus creating absorption of water into the flour. For example, water is necessary for making bread, too much water causes a dough to be slack, and too less water causes a dough to be tight.

In conclusion simply it’s important to calculate and weigh doughs correctly because if one thing is calculated or weighed incorrectly it will affect the dough in mixing and through the moulding and proofing stages of development, all the way to when the product is baked, therefore the final product will not be standard.

Reasons why it is important to Calculate and Weigh Ingredients……

• To reduce the amount of wastage
• Correct dough development
• To get correct Yeild
• To gain correct water levels for absorption of ingredients
• Correct calculations inaccordance with other ingredients
• To not upset the doughs balance
• To much or too little of ingredients will have an adversed affect on the final outcome
• Can have a detrimental effect on the loaf, i.e fermentaion time and baking times
• The final products aroma, softness, colour, volume, flavour, smell, oven spring, crust character, shape and texture are influenced by the ingredients.

2/7 Review Sugar

When Sugar reaches 140c to 180c to harden and darken, this process is called caramelisation. This caramelisation of the loaf crust “browning” is also called
Answers:

1. Maillard reaction
2. enzyme activity
3. rapid dough caramelisation
4. maltose sugar

What is the difference between icing sugar and icing mixture?
Answers

1. no difference
2. icing mixture has added starch
3. icing sugar is a larger crystal
4. icing mixture is not sugar

What sugar reaches 140 to 180 to harden and darken, this process is called caramelisation. This caramelisation of the loaf crust "browning" is also called mallard reaction.

What is the difference between icing sugar and icing mixture?
Icing mixture is not sugar.

2/7 Game Sugar

In Millionaire game the following were the answers in order from 1 to 15.

A,c,b,a,b,d,c,a,d,b,c,b,d,a,c

The final question read

Question15: Crumbled bulk yeast can be used in the same manner as?
A) Liquid and cream yeast.
B) Instant Dry yeast.
C) Compressed yeast.
D) High Active Yeast.

The answer was C Compressed yeast.

2/7 Sugar

Self-test Questions (Sugar)

Question 1

Sugar is a carbohydrate. Which three elements is sugar composed of?

Carbon hydrogen and oxygen are the three elements that sugar is composed of.

Question 2

True or false: lactose (milk sugar) is a valuable yeast food.

False, it is not fermentable by bakers yeast enzymes.

Question 3

What is the technical term for a simple or directly fermentable sugar?

Monosaccharides.

Question 4

What types of sugar are most commonly used in the bakery?

Glucose or dextrose, Frusctose or levulose and Galactose.
Sucrose (plant sugar), maltose and lactose(the sugar of milk).


Question 5

A1 and LXD sugars are two different grades of sugar. Explain how they differ.

A1 sugar is a bigger grade of sugar compared to LXD.

Question 6

What is the difference between icing sugar and icing mixture?

The difference between icing sugar and icing mixture simply icing mixture is not sugar.

Question 7

Why is brown sugar brown?

Brown sugar is brown because brown sugar isn't as refined as white sugar. The colour is evidence of a film of molasses on the crystals, which is removed at a later stage. Commercial raw sugar has been recoloured to produce the distinctive pale brown colour.

Question 8

List five functions of sugar in baked products.

It sweetensIt preservedIt is food for yeastIt improves crumb and crust colourIt is a crumb softener

Question 9

What is the other name for dextrose?

Another name for dextrose is glucose.

Question 10

How does sugar improve the crust colour of baked products?

Sugar improves the crust colour of baked products by the yeasts need to feed on sugar, this process improves the colour of the final product.

2/6 Photostory Water

Comparison of Final Loaf Quality - Water

The effect of water on a final product will be identified by producing one product with insufficient water (50%) and another with excess water (68%). These doughs will be compared against a perfect loaf (60% water).

Activity
Calculate each of these white doughs
Dough 1: 60% water
Dough 2: 50% water
Dough 3: 68% water

Dough Recipes

Dough 1
Bakers Flour………100%
Salt………………….2%
Improver……………1%
Canola Oil…………..1%
Yeast……………….3%
Water………………..60%

EYF…………………1.67

Dough 2
Bakers Flour………100%
Salt………………….2%
Improver……………1%
Canola Oil…………..1%
Yeast……………….0%
Water………………..50%

EYF…………………1.54

Dough 3
Bakers Flour………100%
Salt………………….2%
Improver……………1%
Canola Oil…………..1%
Yeast……………….6%
Water………………..68%

EYF…………………1.78


Each dough was produced using the same water temp, mixing time, proof time and baking time as the perfect loaf. The only alterations to the doughs were the water levels.


Each dough was a 4kg dough therefore the correct recipe was

Dough1

Bakers Flour……….4.00kg
Salt………………..0.08kg
Improver……………0.04kg
Canola Oil…………0.4kg
Yeast………………..0.08kg
Water……………….2.4kg

Doughs 2 and 3 were the same but for the water levels, i.e.
Dough 2-Water……….2.00kg
Dough 3-Water………2.72kg

Results

Each dough was removed from the bowl at 28 degrees Celsius. Each dough then was given 20mins intermediate proof time before being moulded in 4 piece blocks. Afterwards were placed into the prover. Dough 1 was proved for 1hour 5mins before being placed into the oven. Dough 2 and 3 were given approx. 50mins to 1 hour prover time. Each dough was baked for 220 degrees for 28 mins.


Dough1 Correct Recipe (Perfect Loaf)

The first pictures below are of the perfect loaf, from the time it was moulded from the bowl. The following pictures from then are of the final baked product externally and internally.


External Results

Loaf Volume(Size)- Good quality of volume, perfect size, will be easily packaged and sliced. Normal volume aspects. Water is a basic ingredient in bread baking. It would be impossible to produce a loaf of bread without water in some form and therefore there would be no volume without water.

Crust Colour- Lightly baked brown colour, perfectly desired colour, and nice glossy type shine.

Oven Spring- As can be seen from the pictures the loaf was placed into the oven just below the tins top, and sprung roughly a quarter in size as it baked.

Crust Character- Perfect crust character, with shiny coat, nice soft texture with regular shape and even grain.

Internal Results

Crumb Colour- Neither pale nor dark, perfectly white.

Crumb Softness- Perfect moist centre, not to dense or tough. Perfectly baked causing no doughyness, or poor strength.

Crumb Evenness- Even thickness, perfected even grain. Regular shaped, and regular sized cells.

Aroma- perfect fresh smell, not yeasty, bland, sour nor salty.


Dough 2 Insufficient Water

The following after a normal loaf are pictures of Dough 2 with insufficient water (50% instead of 60% water), the first picture is of the dough in the bowl showing the increased amount of strength and result of the lack of water within the dough before the oil was added. The next picture is of the dough moulded up; as it can be seen the dough began to tear, as with the next picture the dough after being through the final moulding process and four pieced the tears throughout the dough can be seen. The following pictures from then are of the final product of the dough internally and externally and compared to a normal loaf. (The loaf on the left is the loaf with 50% water). This dough spun in the bowl for almost half an hour before reaching 28 degrees.

External Results

Loaf Volume (Size) - There was an increase in volume in comparison to the perfect loaf, but in weight terms the perfect loaf weighed more than this loaf, with 50% water, without water, gluten does not exhibit its pliable and elastic characteristics, which the baker utilises for gas retention and dough volume.

Crust Colour- A darker brown colour compared to the perfect loaf (which can be clearly seen within the pictures), patches of higher resolution of colour present throughout the loaf, the crust colour is more thoroughly coloured than the perfect loaf.

Oven Spring- Higher oven spring compared to the perfect loaf, (can be seen in pictures).

Crust Character- The top of the loaf is rounded, the 4 square sections on the four pieced loaf are rounded also instead of being squared like the perfect loaf, the surface had bubbles, and is torn and ragged, the loaf is too thick.

Internal Results

Crumb Colour- Lighter compared to the perfect loaf, pale but not as pale as a dough with 68% water.

Crumb Softness- The loaf was too thick, and so resulted in a thick softness, it was harder than the perfect loaf. This loafs shelf life would not be very long.

Crumb Evenness- Too compact, uneven irregular shape, Poor strength in means of tightness, very dense.

Aroma- Almost identical to the perfect loaf, the smell was a bit stronger, due to the increased friction of more flour inconjuction with lesser water within the dough.

Dough 3 Excess Water

The next lot of pictures of are the dough with excess water, 68% water instead of the standard 60%, starting from the dough at 28 degrees within the bowl, followed by the final product, and then by the internal and external pictures. Also included are this dough in comparison with a dough with 50% water. And below these pictures are pictures of all three doughs, to determine a final comparison view. This dough spun for only 10mins before reaching 28 degrees.

External Results

Loaf Volume(Size)- larger in volume due to an excessive more amount of water within the dough compared to the perfect loaf.

Crust Colour- Very Pale, lesser colour present within the loaf, as can be seen in the pictures.

Oven Spring- regular oven spring, dough proved misshapen.

Crust Character- tough/leathery, side and ends were misshapen, loaf was very fragile, had a crowned top present.

Internal Results

Crumb Colour- Very Pale, from the three doughs mixed, this loaf with 68% Water was the lightest in colour.

Crumb Softness- Very soft and fragile, a finger could easily be pushed through a sliced piece, loaf separated and became difficult to manage when sliced. Poor strength.

Crumb Evenness- open coarse texture, holes within the loaf present, poor strength in mean of softness, sticky, unevenly developed.

Aroma- slightly unbaked smell present, due to excess water present.

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Loaf on left is loaf with 68% water, middle loaf is loaf with 50% water and right loaf is 60% water.