Flourpedia.com - The simplest of
breads are made with just water and flour. Add a little yeast and maybe some
salt or fat and you can make a wide range of breads from a wide range of
cultures and countries. Since bread can be so simple, a lot of it comes down to
its major ingredient: flour. If that flour doesn’t behave as it’s to, your
bread can fail quite miserably.
It is something
most of us might not even think of, since it’s so normal to just buy a bag of
flour in the store. However, did you know that most wheat varieties aren’t even
suitable for baking! Some don’t contain the right amount of protein (gluten),
others don’t grow well, yet again others don’t taste good.
It’s why wheat
breeders extensively test their (new) wheat varieties before deciding which
ones to use. So how do they and farmers, decide which varieties are most
suitable for use in our breads and other flour-based products? we have a few techniques and recipes baking to know the quality of them.
Pan Bread
Formula
:
Procedure To Make Pan Bread
1. Flour and
other ingredients are mixed with a yeast suspension to form a dough.
2. The dough is
mixed until it reaches optimum dough development.
3. The dough is
rounded and placed into a fermentation cabinet at 30 degrees Celsius and 85
percent relative humidity for 105 minutes.
4. First Punch –
The dough is passed through a sheeter, folded twice, and returned to the
fermentation cabinet for 50 minutes.
5. Second Punch
– The dough is passed through a sheeter, folded twice, and returned to the
fermentation cabinet for 25 minutes.
6. The dough is
molded into a cylinder shape and proofed in a pan for 62 minutes.
7. The dough is
baked in a 215 degrees Celsius oven for 24 minutes and then cooled to room
temperature.
Results of Baking Pan Bread
1. Pan bread is
evaluated for processing characteristics, external and internal
characteristics, and texture. The results are expressed as a numerical score
based on comparison to a
control sample.
2. Pan bread
dough is evaluated during processing for strength, extensibility, and
stickiness. Pan bread is weighed and measured for volume. Results are expressed
in grams for weight and in cubic centimeters (cc) for volume. Specific volume
is the ratio of volume to weight.
3. Pan bread is
scored for exterior appearance, internal uniform crumb grain, and texture.
Why is this
important to test pan bread?
The pan bread
test provides end-users with information on flour quality characteristics.
Bakers need flours that perform consistently, especially in high-speed
commercial operations. Consumers desire a consistent product that meets
expectations for volume, color, and texture.
Adapted from Method 10-10B,
Approved Methods of the American Association of Cereal Chemists, 10th Edition.
2000. St. Paul, MN.
Flat Bread
Egyptian Baladi Flat Bread
Formula :
Procedure to make Egyptian Baladi Flat Bread
1. Flour is
combined with a yeast suspension and a salt solution and mixed to optimum dough
development.
2. The dough is
placed in a fermentation cabinet at 28 degrees Celsius and 85 percent relative
humidity for 40 to 50 minutes.
3. After removal
from the fermentation cabinet, the dough is divided into equal pieces and
formed into balls by hand.
4. The dough
pieces are rested for 10 to 20 minutes and then dusted with flour and
compressed by hand or in a sheeter.
5. The dough
pieces are returned to the fermentation cabinet and proofed for 30 to 45
minutes.
6. The dough
pieces are baked in a 450 to 500 degrees Celsius oven for 1 to 2 minutes.
Results of Egyptian Baladi Flat Bread
1. Flat bread is
evaluated for processing performance and consumer expectations. The results are
expressed as a numerical score based on comparison to a control sample.
2. Dough is
evaluated for stickiness during processing, extensibility, and strength.
3. Flat bread is
evaluated for texture, flexibility, shape, color, and shelf life.
4. Flat bread is
scored for appearance, uniform crumb grain, and texture.
Why is this
important to bake Egyptian Baladi Flat Bread?
Flat bread is a
diverse product, including a broad range of items such as tortillas in Mexico,
chappati in India, and shaobin in China. Consumers desire a consistent product
that meets expectations for color and texture. Bakers need flours that perform
consistently, especially in high-speed commercial operations. The flat bread
test provides information to manufacturers on processing performance of flour.
The stickiness of a dough is a significant factor in flat bread production
since flat bread baked in a tandoor oven must be sticky to adhere to the oven
during baking. Flat bread baked in a conventional oven must not stick to the
oven during baking..
Protocol developed by Dr. Hamza A. Hamza, U.S. Wheat Associates,
Cairo, Egypt.
Heart Bread
Baguette Pre-ferment Dough
Formula :
1. Flour is
combined with yeast and blended for 10 seconds.
2. Water and
salt are added and mixed for 5 minutes to form a pre-ferment dough.
3. The
pre-ferment dough is covered and rested for 3 to 12 hours at room temperature.
Baguette Dough
Formula :
Procedure of Baguette Dough
1. Flour is
combined with yeast and blended for 10 seconds. Water and salt are added and
mixed to form a dough.
2. The
pre-ferment dough is added slowly and mixed.
3. The dough is
covered and rested for 20 minutes, then divided, shaped into cylinders, and rested
again.
4. The cylinders
are covered and proofed for 90 minutes.
5. A few evenly
placed cuts are made on top of the shaped dough.
6. The shaped
dough is baked for 25 minutes at 240 degrees Celsius top heat and 200 degrees
Celsius bottom heat.
Results of Heart Bread
1. Hearth bread
is evaluated for processing characteristics, external and internal
characteristics, appearance, and texture. The results are expressed as a
numerical score based on comparison to a control sample.
2. Dough
properties are evaluated for strength and extensibility.
3. Hearth bread
is weighed and measured for volume. Results are expressed in grams for weight
and in cubic centimeters for volume. Specific volume is the ratio of volume to
weight.
4. Hearth bread
is scored for appearance, crumb structure, and texture.
Why is this important to bake heart Bread?
The hearth bread test provides information that can be used to optimize processing conditions prior to commercial-scale baking. Final product attributes, such as appearance, flavor, and texture, can be evaluated on small dough batches with this test.
Protocol developed by Roy Chung, U.S. Wheat Associates, Singapore.
D. Sugar Snap Cookies
Formula :
Procedure
1. Sugar, nonfat dry milk,
and sodium bicarbonate are sifted together, combined with the shortening, and
creamed.
2. A sample of 37.6 grams of
creamed mass is weighed out and combined with water, a solution of sodium bicarbonate,
and a solution of ammonium chloride and salt.
3. Flour is added and mixed
in to form a dough.
4. The dough is rolled out to
a consistent thickness, cut into circles, and placed on a greased cookie sheet.
5. The cookies are baked at
205 degrees Celsius for 11 minutes.
6. The cookies are cooled on
the cookie sheet for 5 minutes before removing to a cooling rack.
Results
1.Sugar snap cookies are
evaluated for cookie spread (diameter) and top grain appearance. The results
are expressed as a numerical score based on comparison to a control sample.
2. Cookie spread is measured
and the results are expressed in centimeters.
3. Top grain is evaluated by
visual examination of the pattern of cracks and “islands” on the top surface of
the cookie and a numerical score is given.
Why is this important?
The sugar snap cookie test is
used worldwide to evaluate the performance of wheat flour for use in a wide
range of confectionery products. Flour with low protein and weak gluten, which
produces cookies with a high cookie spread and numerous cracks on the surface,
usually performs well for these products.
Adapted from Method 10-52, Approved Methods of the American Association of Cereal Chemists, 10th
Edition. 2000. St. Paul, MN.
E. Extruded Pasta
Formula :
Procedure
1. A sample of semolina is weighed and placed in a mixing bowl.
2. Semolina is mixed at low speed as water is added over a 30-second
period and then mixed at high speed for 4 minutes to form a dough.
3. The dough is transferred to the extruder and extruded into pasta
product.
4. The extruded pasta product is cut to length and dried.
Results
1.Extruded pasta is evaluated for processing performance, texture,
color, external characteristics, and cooking qualities. The results are
expressed as a numerical score based on comparison to a control sample.
2. Processing performance is determined for dough strength and
extensibility.
3. External characteristics are determined for surface smoothness and
appearance, including color, clarity,
specks, and cracks.
4. Cooked pasta is evaluated by sensory analysis for cooking qualities,
such as firm bite (“al dente”), non-stickiness, flavor, and mouthfeel.
5. Texture can be determined with an instrument test; for example, the
TA.XT2 Texture Analyzer.
Why is this important?
Processing conditions can be optimized with the extruded pasta test
prior to commercial-scale operations. Final product attributes, such as
stickiness, texture, and color, can be predicted on small-scale equipment.
Strength and extensibility of dry pasta is a key factor in pasta production
since the product must be mechanically strong to maintain its size and shape
during cutting, packaging, handling, and shipping. Preferred characteristics of
extruded pasta, such as color and texture, are determined by consumer desires
and expectations.
Adapted from Method 66-41, Approved Methods of the American
Association of
Cereal Chemists, 10th Edition. 2000. St. Paul, MN.
F. Asian Sheeted Noodles
Formula :
Procedure
1. Flour is combined with a salt-and-water solution and mixed for 12
minutes to form a crumbly dough.
2. The dough is rested for 30 minutes to thoroughly redistribute moisture.
3. The dough is compressed between two pairs of rollers with a 3
millimeter gap in a noodle machine.
4. Two dough sheets are combined and passed through rollers with a 4
or 5 millimeter gap.
5. The dough sheet is rested for 30 minutes to thoroughly redistribute
moisture.
6. The dough sheet continues to be sheeted at progressively reduced
gaps until desired thickness (1 to 2 millimeters) is achieved.
7. The dough sheet is slit to specified size and shaped for noodle
type.
Results
1. Asian noodles are evaluated for processing performance, color, and
texture. The results are expressed as a numerical score based on comparison to
a control sample.
2. Processing performance is determined by dough handling properties
such as extensibility, ease of processing, dough smoothness, non-stickiness,
and ease of slitting.
3. Color is evaluated by visual examination for whiteness, yellowness,
and brightness. Color can also be measured with the Minolta chroma meter test
and expressed as L*, a*, and b* values (see page 65).
4. Cooked noodle texture is evaluated by sensory analysis to score for
bite, chewiness, springiness, and mouthfeel. Texture can also be determined by
the TA.XT2 texture analyzer test to provide texture parameters such as hardness,
springiness, cohesiveness, and chewiness.
Why is this important?
Noodle makers need a balance of gluten strength and extensibility to
keep the dough sheet from tearing during processing. Specifications for noodle
color and texture vary by noodle type. Preferred characteristics are determined
by consumer desires and expectations in each market. The Asian sheeted noodle
test predicts properties that are important for commercial noodle processors.
Protocol developed at Wheat Marketing Center, Inc., Portland,
Oregon.
G. Asian Noodle Color Analysis
One method used to analyze product color in laboratory tests and
commercial products, such as sheeted noodles and other products, is the Minolta
chroma meter test. To determine Asian noodle color, the dough sheet is analyzed
as follows.
Procedure
1. A sample of 3 Asian noodle dough sheets are cut just prior to
slitting and then stacked together.
2. Measurements are taken in two locations on both the top and bottom
on 2 out of 3 dough sheets with the Minolta chroma meter, and an average L*,
a*, and b* are recorded.
3. Two readings are taken at 0 and 24 hours on each side of two dough
sheets, and an average L*, a*, and b* are recorded.
Results
1.Asian noodle color is determined by measuring the color components
of a noodle sample with the Minolta chroma meter.
2. Asian noodle color results are reported in terms of color values
based on the following rating scale:
3. Typical Asian noodle color is described as bright white, creamy
white, pale yellow, or intense yellow. For example, a good color Chinese raw
noodle should have a minimum L* value of 72.0 at 24 hours after production.
Why is this important?
Noodle color is one of the most important Asian noodle product quality
characteristics because it is the first attribute perceived by consumers. Asian
noodle color may be white or yellow depending upon the noodle type, but it
should be bright.
Protocol developed at Wheat Marketing Center, Inc., Portland,
Oregon.
F. Asian Noodle Texture Analysis
One method used to analyze texture in laboratory tests and commercial
products, such as sheeted noodles, extruded pasta, and sponge cake, is the
TA.XT2 texture analyzer test.
Procedure
1. A 100-gram sample of noodles is cooked in 1 liter of boiling water
for 3 to 5 minutes.
2. The noodles are rinsed with cool tap water and drained.
Textural Measurement
1. A sample of 5 noodle strands are randomly selected and cut into –7
centimeter pieces.
2. The 5 noodle pieces are laid side by side on the TA.XT2 Texture
Analyzer instrument platform.
3. A 2-bite (compression) test is performed using a special plastic
tooth. Compression is performed to 70 percent of noodle thickness.
Results
1.Asian noodle texture is determined as hardness, springiness, cohesiveness,
and chewiness with the TA.XT2 texture analyzer.
2. Hardness indicates noodle bite and is expressed as hard bite or
soft bite.
3. Springiness indicates the degree of recovery after the first bite.
4. Cohesiveness is a measure of noodle structure.
5. Chewiness is a single parameter that incorporates firmness, cohesiveness,
and springiness.
6. A typical Chinese raw noodle has the following measurements: springiness
0.96, hardness 1,200 grams, cohesiveness 0.66, and chewiness 750 grams.
Why is this important?
Noodle texture is an important quality characteristic. Based on the
noodle type and the marketplace, noodle texture can be hard bite or soft bite.
For example, Udon noodles are usually softer and more elastic while other
noodles are harder and chewier in bite.
Protocol developed at Wheat Marketing Center, Inc., Portland,
Oregon
G. Sponge Cake
Formula :
Procedure
1. Eggs, water, and sugar are mixed together with gentle heating to
achieve a foamy batter with a consistent viscosity (target specific gravity: 25}1 grams per milliliters; temperature: 30}1 degrees Celsius).
2. Flour is folded into the batter and poured into a round cake pan
with a paper liner.
3. The cake is baked at 180 degrees Celsius for 30 minutes.
4. The cake is removed from the oven and placed on a wire cake rack to
cool.
Results
1.Sponge cake is evaluated for volume, external and internal characteristics,
and texture. The results are
expressed as a numerical score based on comparison to a control
sample.
2. Sponge cake is weighed and measured for volume. The results are
expressed in grams for weight and in cubic centimeters for volume.
3. External characteristics are evaluated by visual examination for
shape, crust color, and cake appearance.
4. Internal characteristics are evaluated by visual examination for
cell uniformity, cell size, and cell wall thickness.
5. Texture can be determined for softness with the TA.XT2 Texture
Analyzer.
Why is this important?
Sponge cake is a popular dessert in Asia. Sponge cake production is a
typical use of weak gluten flour, which is used for many confectionery
products. The sponge cake test allows manufacturers to evaluate the suitability
of the flour for these products. Flour with low protein content, low ash
content, and weak gluten characteristics makes good quality sponge cake.
Protocol developed by Dr. Seiichi Nagao at Nisshin Flour Milling
Co., Ltd., Tokyo, Japan.
H. Asian Steamed Bread
Formula :
Procedure
1. Flour and other ingredients are combined with a yeast suspension
and water and then mixed to form a dough.
2. The dough is covered and rested in a bowl for 10 minutes at room
temperature.
3. The dough is folded into thirds and compressed in a sheeter 12
times, or until it is uniformly smooth, and then rolled into a cylinder and cut
into pieces 30 grams each.
4. The dough pieces are proofed and then steamed in a steamer for 7
minutes. Last, they are cooled for 30 minutes.
Results
1. Asian steamed bread is evaluated for processing performance, volume,
weight, internal and external characteristics, eating quality, and
flavor. The results are expressed as a numerical score based on
comparison to a control sample.
2. Asian steamed bread is weighed and measured for volume. The results
are expressed in grams for weight and in cubic centimeters (cc) for volume.
Specific volume is the ratio of volume to weight.
3. Processing performance is evaluated for mixing, sheeting, rolling,
cutting, and proofing.
4. External characteristics are scored for appearance and color.
5. Internal characteristics are evaluated for structure, uniform crumb
grain, and color (whiteness and
brightness).
6. Eating quality is scored for chewiness, bite, and nonstickiness. Flavor
is scored for natural wheat flavor.
Why is this important?
Steamed bread is a major use of wheat throughout Asia. It is often
eaten with a meal as a staple food or as a snack or dessert.The performance of
flour in processing is important to steamed bread manufacturers because it has
an impact on end-product quality. The Asian steamed bread test determines processing
characteristics by evaluating the balance between gluten strength and dough
extensibility during sheeting. Superior steamed bread has a smooth skin, a firm
and chewy texture, and a white fine-grain interior that is desired by
consumers.
Protocols developed at Wheat Marketing Center, Portland, Oregon.
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