Gluten Ball And Bread

hello guys.this is the second experiment by our group.this week we making a new experiment about bread.

OBJECTIVE :-

• Characterize the development of wheat gluten in batters and doughs.
• Compare the differences in behavior between the protein in all purpose, cake pastry, bread, rye, and triticale flours.
• Conceptualize the changes the gluten complex undergoes during the baking period, from the stretchable complex to the denatured primary structure of the baked product.
• Describe the factors influencing gluten development in a variety of baked products.

THIS IS THE BASIC FORMULA FOR MAKING GLUTEN BALL

110g (1 c) Flour

60 ml (1/4 c) Water

METHOD:-

• Use a fork to stir the dough that forrms as the water is added to the flour. Add only enough water to make a siff dough. 
• Use less than the amount indicated 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.
• After the water is added, knead the dough vigorously for 5 minutes, but without adding more flour.
• Place the ball in a strong muslin cloth. Hold the wrapped ball under a slow stream of cold water and manipulated the ball to begin to wash the starch from the dough. If the water looks cloudy or milky, there is still starch in the ball. Patiently continue the process untill the water runs clear as it drains from the cloth.
• When the water begins to look clear, open the cloth and scrape the cream- colored scraps 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 gluten. When the starch has been washed  away completely, the gluten mass will be quiet cohesive and worked into a ball.
• Additional washing 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 gluten ball during baking.
• Before baking the gluten balls prepared in the class, class members should manipulate the various types to experience their elasticity and cohesiveness. 
• Then the balls should be weighed. After weighing, bake the balls on pieces of foil in ovens preheated to 232 C (450F).
• After baking 15 minutes, turn the temperature 150C (300F) and continue baking another 30 minutes without opening the oven door.
• Cool breifly before weighing and measuring the volume. Cut in half to reveal the interior structure. 

Same like last week, before we start Chef Zaid will give task to each group..

1) Pastry flour - Prepared the basic formula using pastry flour.

 

INGREDIENT

Use a fork to stir the dough that forms as the water is added to the flour.( Add only enough water to make stiff dough)

(Knead the dough vigorously for 5 minutes.) Place the ball in a strong muslin cloth.

Hold the wrapped ball under a slow stream of cold water and manipulate the ball to begin to wash the starch from the dough. ( Patienly continue the process untill the water runs clear as it drain from the cloth)

Open the cloth ,when the water begins to look clear and scrape the cream- colored scraps together. Manipulated the various types to experiment their elasticity and cohesiveness.Then balls should be weighed.

 BEFORE BAKE

After weighing, bake that balls on pieces of pachment paper in oven preheated to 232C (450F). ( After baking 15 minutes turn th temperature to 150C (300F) and continue baking another 30 minutes without opening the oven door)

 

AFTER BAKE

Cool briefly before weighing and measuring the volume. Cut in half to reveal the interior structure.

This is the result of the gluten ball :

Treatment	Weight		Characteristics of raw ball	Volume baked ball (ml)	Interior
	Prior to baking (g)	After baking (g)			Texture of cell exterior	Cell walls	Strand strength
1.Type of flour a. All purpose (control)	20g	6g	fragile	High rise	Large air bubble	Not so fragile	Soft
b. Cake	9g	4g	Solid	No rise	Small air bubble	Hard	Hard
c. Pastry	9g	1g	Fragile	Medium rise	Medium air bubble	Fragile	Soft
d. Bread	21g	6g	Fragile	High rise	Large air bubble	Not so fragile	Soft
e. Whole wheat	80g	54g	Solid	No rise	Not identify	Hard	Hard

This is the experiment on bread which is experiment on yeast bread. And this is the our third experiment...

OBJECTIVE:-

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

7g (1 pkg) Yeast, dry

118 ml (1/2c) Water at 35C

4g (1tsp) Shortening

6g (11/2 tsp) Sugar

3g (1/2 tsp) Salt

200g (17/8c) All purpose flour

METHOD:-

• Add yeast to 59 ml water after being certain that the water temperature is 35C (95F).Barely melt the shortening. 
• Place sugar, salt, and remaining 59 ml water in a mixing bowl and add the shortening and then yeast- water mixture.Stir to blend.
• Gradually begin adding the flour while mixing slowly with hand. Add just enough flour to make a very soft paste.
• Beat with electric mixer 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, weight another 25g and use what is needed to make the dough manageable.
• 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 enough to allow the dough to double in size and cover with aluminium foil.
• Let rise 30 minutes in a water bath maintained at 32C (90F). Punch dough down after estimating the volume of the risen dough.
• Shape into a loaf and place in a greased loaf pan 53/4" x 31/2"x 2".
• Return to the water bath and let rise until double in volume. Meanwhile preheat the oven to 220C (425F).
• Bake for about 15 minutes (until bread sounds hollow when tapped). Remove from pan immediately and cool on a wire rack.    

1) 500 stokes kneading - Prepare the basic formula, but reduce the weight of flour to 160g. If         the dought is too soft to knead, simply knead it in the bowl with a spoon. Proceed with the   rising according to the basic formula. 

The ingredient of 500 strokes kneading

(Place sugar,salt and remaining 59 ml water in the mixing bowl and add melting shortening then yeast- water mixture). Stir it and begin adding the flour while mixing slowly with woden spoon

Remove from the mixing bowl and 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 90 degree and repeating the process until 500 stokes have been completed.

 500 Strokes of folding 

 Very light coat dough with oil. Place in a mixing bowl  to allow the dough to double in size and cover with aluminium foil.(And  let rise 30 minutes in a water bath at 32C)

After 30 minutes in a water bath remove to the table and punch dough down after estimating the volume of the risen dough and shape into a loaf . Place in greased loaf pan

Return to water bath and let rise until double in volume.After that bake for about 15 minutes.  (until bread sounds hollow when tapped)

Before bake

After bake ( Remove from pan immediately and cool on a wire rack)

2) Too little flour - Prepare the basic formula, but reduce the weight of flour to 160g. If the dough is too soft to knead, simply knead it in the bowl with a spoon. Proceed with the rising according to the basic formula.

The ingredient of too little flour

Same with 500 strokes but reduce the flour to 160g.

After get to dough use the same step  folding of strokes but this time just folding to 100 strokes only

Very light coat dough with oil. Let rise 30 minutes in a water bath. 

Punch dough down after estimating the volume of the risen dough. Shape into a loaf pan.Return to the water bath and let rise until double in volume.  

 Before bake

After bake 15 minutes ( Remove from pan immediately and cool on a wire rack)

This the result of the value of kneading and the potential for making substitutions in bread recipes.

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 tast