Experimental cookery

If preferred a score card may be used instead of the following headings for keeping a record of results of the bread experiments. Write a summary of conclusions of experiments giving applications to cooking. Volume Crust appearance Color Smoothness Break and shred Thickness Crumb, color Size of cells Thinness of cell walls Elasticity or spring Tenderness Odor Flavor Results and conclusions. Experiment 74. To determine the effect of manipulation of the dough upon the volume, the texture, and the tenderness of bread. A. The extent of mixing and the pressure used m kneading. 446 FLOUR AND BREAD 1. Use the proportion of water found best under Experiment 73. If this has not been determined, try 60 per cent. Follow directions for mixing given under Experiment 73. Mix 3 times the recipe used. Knead as in Experiment 73, using 400 punches. Weigh the dough and divide into 3 portions. Put part one in the proofing cabinet to rise. Use the remainder of the dough for 2 and 3. 2. Continue kneading one part of the dough from 74,1, for 15 to 20 minutes or use 1000 punches. For the rest of the operations duplicate the procedure under 1. 3. Put the third portion of the dough from 74,1, to rise. When punching after the first fermentation period use more strokes for punching and more pressure. Knead hard just before molding the loaf to put in the baking pan. B. Method of molding. Repeat Al, using the regular recipe. When molding the dough for the baking pan pat gently into a long narrow strip that can be' rolled for the loaf. Roll around about 2 times and shape and place in pan. Compare the appearance, volume, texture, and tenderness of the loaves of bread. Compare the shape and direction of cells in the baked loaves. Does roll- ing compress a part of the dough so that some cells are more compressed than others? Experiment 75. To determine the effect of fermentation on the volume, the texture, and the tenderness of bread. Mix 2 times the recipe used. Follow directions given under Experiment 73, using the proportion of water that gave the best loaf. If this has not been determined use 60 per cent. After kneading, weigh and then divide into 2 parts. Mold and shape one loaf and place directly in the baking pan. Let rise to the desired height and then bake. The second half of the dough should be fermented and punched in the regular way before molding and baking. Com- pare the two loaves for volume, appearance, color of crumb, texture, and tenderness. Experiment 76. To determine the effect of changing the proportion of ingredients. Mix in the usual wav, ferment, and bake the usual time. A. Salt. 1. Repeat Experiment 73, using the best proportion of water for a control loaf. 2. Increase the salt to 8 grams. 3. Decrease the salt to 2.6 grams. B. Sugar. 1. Double the sugar in the recipe. Use Al for a control. 2. Omit the sugar in the recipe. C. Fat. 1. Double the fat in the recipe. Use Al for a control. 2. Treble the fat in the recipe. Compare the effect on volume, appearance, texture, and tenderness of bread of changing the proportion of ingredients. CHAPTER Xll BATTERS AND DOUGHS Leavening Agents