EXPERIMENT 5: EVALUA EVALUATION TION OF DIFFERENT BAKERY PRODUCTS BY DISPLACEMENT.
Introduction:
Loaf volume is the principal component of cake/bread quality evaluation and rapeseed displacement has been the method of choice. This is a vital aspect of the consumer's perception of value, because in cake/bread and other leavened goods, higher higher volume for the same weight is invariably associated with more aerated crumb and superior texture. or a baker or cake/bread manufacturer, each batch of flour has to be be evaluated by test baking to ensure that cake/bread is made to a uniformly high quality. Loaf volume should be measured !" minutes after loaves are removed from the oven by using the rapeseed displacement method.
Objective:
To determine determine the ration rat ion of volume/weight of different types t ypes of cake/bread
Material:
#ake loaf $ %oil& and cake loaf %margarine&.
Apparatus:
(egetable (egetable seeds, a rectangular plastic container and ruler, weighing balanced and measuring cylinder
Procedure:
). $ loaf of cake was weight after it is cooled to room temperature. The weight was recorded, *. +. The rigid container %$& was filled with vegetable seed and level the surface of vegetable seeds with a ruler. . The vegetable seed was pour into another container %& and -ust leave a thin layer of seeds at the bottom of the container $. . The bread was place on the layer of seeds in container $. !. The container $ was filled with seed and level the surface with a ruler. . The remaining seeds were poured in container into a measuring cylinder and obtain the volume, (. 0. 1recaution2 a& 3o not press the cake when placing in container $. b& or sliced cake, carry out the test before slicing or use cling4on film to wrap the sliced cake.
Results:
Table !.)2 5easurement of volume per weight ration of bakery products
Types of sample %cooking oil& 1arameter
)
+
$verage
*eight, * %g&
+".+06
)6.!
+).!)0
+."6"
+)."0+
(olume, ( %ml&
7
7
+
+.0
).7!76
+.)
).!
).66)
V
8atio,
W
Table !.+2 5easurement of volume per weight ration of bakery products
Types of sample %margarine& 1arameter
)
+
$verage
*eight, * %g&
).!!
).!
).6
).6
).)
(olume, ( %ml&
+6."
!."
!"."
!."
+.!
).0!+
+."77
+.6!
.6"
+.!
V
8atio,
W
Discussion:
9n this experiment, we need to determine the ratio of volume/weight of different types of cake. $ bakery displacement test is the most common procedure followed by mills for determining the baking quality of their flour. Test baking is also the method used by bakeries in their quality control laboratories. The loaf volume of cake/bread, perhaps along with the shape of the loaf express the baking quality of the flour related to many chemical, physical and sensory characteristics such as the protein quality, en:yme activity and damaged starch. #onsequently measurement of loaf volume has been universally recognised as indicative of baking quality. $t present, loaf volume is measured using the seed displacement method, but this method is primitive, inaccurate, tedious and laborious. The ratio was calculated using the weight %g& of sample is divided by the volume %ml&. rom the table, the value of ratio of volume per weight between a cake that using cooking oil is lower than the ratio cake that using margarine. 9t supposed the cake that using the cooking oil is higher in ratio because the texture of the cake is different. The cake that using cooking oils is more compact rather than the cake that using margarine. esides that, the weight between the cakes is not same. The weight of cake/bread and the level the surface with ruler usually can influence the differences in value of ratio for each sample. They are similar method that is commonly used in food industry to measure the ratio of volume per weight. 9t is a baker percentage. aker's percentage is a baker's notation method indicating the flour4relative proportion of an ingredient used when making breads, cakes, muffins, and other pastries. 9t is also referred to as baker's math, or otherwise contextually indicated by a phrase such as based on flour weight. 9t is sometimes called formula percentage, a phrase that refers to the sum of a set of bakers' percentage. aker's percentage expresses each ingredient in parts per hundred as a ratio of the ingredient's mass to the total flour 's mass %that is, the unit mass&
Conclusion:
9n conclusion, in this experiment that need to evaluation of different bakery products by displacement test using vegetable seed. The ob-ective of this experiment is to determine the ratio of volume or weight of different types of cakes. rom the result we get the average result is show that sample cake that use cooking oil is a ).66) and the average ratio of the sample cake that using margarine is a +.!.
References:
). 1aula 9. igoni %+")"&. ;ow aking *orks2 ew ?ork2 *iley. pp. 6@)). 9=> "40"46+04. 8etrieved +")"4)+4 ".aker's percentage sometimes called formula percentage or indicated as Aon flour weight basisA is different from the percentages commonly taught in math classes.
+. ;ui, ?iu ;. %+""&. ;andbook of food science, technology, and engineering. *ashington, 3#2 Taylor B rancis. p. )4. 9=> "47646764!. 8etrieved +")"4 )+4"6.
. 5ichele 5arcotteC ;osahalli 8amaswamy %+""!&. ood 1rocessing2 1rinciples and $pplications. oca 8aton2 #8#. pp. )@)!. 9=> )4!70)4""74". 8etrieved +")"4 )+4+!.
. Doogle #alculator , retrieved +")"4)+4)7
!. http2//www.stellaculinary.com/scs+".com
