Etiket Arşivleri: bread sponge
PURPOSE: To determine the effects of ingredients and incubation temperature on rising ability of bread sponge.
Gluten is a protein. Bread flour does not contain large amounts of protein (approx. between 10.5 – 13%) but it is very important for the bread making process. When flour is mixed with water, the gluten swells to form a continuous network of fine strands. This network forms the structure of bread dough and makes it elastic and extensible.
In the diagram below the bread making steps are listed and the role which gluten plays in these steps are highlighted.
PURPOSE: To determine the effects of ingredients and incubation temperature on rising ability of bread sponge
1. Five variables of ingredients will be tested:
2. Dissolve 0.1 g of yeast in 20 ml of water. Add this to 80 ml water containing 0.5 % salt.
3. Add water containing yeast and salt to 100 g of hard wheat flour.
4. Knead the dough until well mixed.
5. Divide the sponge 4 equal parts.
6. Plate the sponge in a 100 ml graduated cylinder which is previously oiled and drained. Tap to remove the air bubbles and obtain a minimum volume around 25 ml.
7. Record the volume by measuring the hieght of dough and then incubate the dough at 21°C and 37°C.
8. Record the volume of each sponge in the cylinders at every 15 min interval until maximum volumes are reached.