Second week

For the 2nd...there were second experiment in class...previous experiment which is baked cake but now to baked bread...firstly we were brief by Chef Nina for our experiment...then we measure all the ingredients and start to bake bread...for our team, we were given for 500 folding and liquid section which is water is substitute by milk...our team need to bake 3 types of bread...the result for the 3 types of bread is totally different... look at the photo to know what we have done...

The objective the experiment is:
1. To know the characterize the development of wheat gluten in batters and dough
2. To compare the differences in behavior between the protien in all purpose, cake, pastry, bread, rye, and triicale flour.
3. To study the conceptualize tha canhges the gluten complex undergoes during the aking period, from the stretchatble complex to the denatured primary structure of the baked prduct.
4. To describe the factors influencing gluten development in a variety of baked product

THE PICTURE

the ingredients that used is water,salt, shortening,sugar,flour and yeast.

the first step to do dilute the shortening.

third step of making the bread mix the yeast into water. then mix the shortening to the yeast and water integrated.

then add the flour in the water,yeast and shortening slowly.

after all ingredients had mix togather we need to knead it for 200 times and 500 times.

when it had done. it will be look like this and apply some oil to the dough.

before it bake we put it on the aluminuim box and put in water and wrap in aluminium foil for expand the dough.

it bake around 180C.

the result for the experiment