Experiment 3: Effects of processing methods & types of leavening agents in baked products
Introduction:
The objective for this experiment are first to study the effects of different process methods and flour substation on the characteristic of bread. Second, to study the effects of different process methods & flour substation on the characteristic of bread.
Gluten is one of three main structure builders in baked good products and important in defining the final shape and volume of many baked goods. Gluten forms and develops when flour is mixed with water. Small changes in a formula or mixing methods can have large effects on gluten development. It is important with any baked good to know when to increase gluten, when to decrease and how to make changes.
There are three main ways that gluten develops. One way is by mixing and kneading, sometimes called mechanical dough development. A second way is by chemical dough development and finally is developed over time during bulk fermentation and final proof.
Air, steam and carbon dioxide are the source of leavening in baked and some fried products, for example bread and doughnut. When the batter or dough is heated, air in them begins to expand and exert pressure against the cell walls. If baking powder, yeast or combination of acidic and alkaline ingredients is present, carbon dioxide will be generated in the product. The optimal circumstance for leavening most baked products is to incorporate air uniformly throughout the batter or dough during mixing. On the other hand, too much pressure from leavening agents can strain cell walls to the point that they rupture and the products falls.
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