Dawn Bread
Dawn Bread
Dawn Bread
Equipment:
• Moisture detecting machine
Procedure:
• Take flour and fill it in detector.
• Now Close the cap.
• Note the value, it shows the percentage of moisture in flour.
Pure Flour Test
Equipment:
• Beaker, Petri dish, weighing balance
Procedure:
• Take 20g flour in petri dish.
• Take 10ml water in beaker and make the dough ball.
• Take water in beaker and put dough ball in it for half an hour.
• After half hour, remove dough ball from water.
• Now get the gluten by wet and dry method.
• Now again weight it and determine gluten percentage by formula.
Equipment:
Test tube, pipette
Chemical:
HCl,oil,ethanol
Procedure:
• Take 5ml oil in test tube by pipette.
• Take 5ml ethanol and 5ml HCl.
• Now put lid on its top.
• Shake well, leave for 10 mints.
• After 10 mints. Check changing in color.
• If color changes, its mean oil is rancid and if no change in color, there is no
rancidity.
Melting point of oil
Equipment:
Micro tubes,beaker,burner,thermometer,rubber band
Procedure:
• Take oil in beaker, take micro test tube and fill it with oil.
• Place it in beaker full of ice, it will freeze.
• Turn on burner, put beaker fill with oil on it.
• Take thermometer and ties it with micro tube that is filled with oil.
• Put thermometer in beaker placed on burner.
• Note the temperature at which oil melt and bubbles come out.
• It is melting point of oil.
• If it melts at 35-40C, it is of good quality.
Production of Bread
• Ingredients:
1. Flour 2. sugar 3. salt 4. oil 5. Yeast 6. water 7. improver
8. Calcium propionate 9. gluten 10. vinegar 11. soy flour
• Procedure:
All ingredients are weighed.
Mixing of all ingredients are done in a large bowl and dough is made having temp.
25C.
Moulding of dough is done and placed in oil greased pans.
After moulding ,pans are placed in proofing chamber at temp. 35C for 90
minutes having Rh 75%.
Bread is placed in oven at high temp. 240-250C for 20-25 minutes.
After baking, stay time is given to cool the bread and de-panning is done.
Slicing is done by slicer. There are 22 pieces in a pack. Packaging is done and
stored at cool place.
Bread Faults
A. External Faults
1.Lack of Volume: Due to use of weak flour, too much salt, lack of
shortening, yeast dissolved in hot water.
2.Excessive Volume: Due to use of wrong type of flour, dough slightly over
aged, long proofing time.
3.Crust colour too Pale: Due to too lean formula, old dough, insufficient
humidity in proofing chamber and during baking.
B. Internal Faults:
1.Crumb is Gray: Due to use of too much malt, old dough, excessive
proofing, pans too large for amount of dough.
2.Coarse Grains: Due to weak flour, improper mixing, slack dough, young
dough, old dough.
Bread Disease
• Staling of bread:
Staling of bread can be defined as the loss of palatability during storage
causes by changes other than those resulting from the action of spoilage
organisms.
The staling process involves the staling of crust as well as of crumb.