CCST9045 Bread

Modif Experiment - What are the effects of different types of flour on the height and texture of bread? Hypothesis The higher the gluten content of the flour, the larger the increment of height of the bread and the more springy the bread is. Before Cooking Who?  Wong Tsz Ki Adelaide from group 1 What? ·        Ingredients: o     Bought in supermarket o     Flour (strong, plain, cake) o     Instant yeast ·        Home kitchen o     Salt o     Olive oil o     Water ·        Equipment: o     Home kitchen §    Balance, teaspoon and tablespoon for measurement §    3 bowls §    Cling film §    Oven §    Loaf Mold Where?  Home kitchen When?  11th April 2020 14:00; take measurement before (he...

Modified Experiment How does length of fermentation affects the crustiness of baguette? Introduction The word 'baguette' literally means 'wand', 'baton' or 'stick', for instance magic wand in French is baguette magique. It could be deduced that it was not originally used to refer to a certain type of bread. It was until the 19th century that Viennese steam oven baking was introduced to Paris did the 'long stick bread' gain its popularity and was widely recognised as 'baguette'. A good baguette will taste cottony and have an 'apricot' scent. Experiment What? To investigate how the length of fermentation affects the crustiness of the baguette. Who? Cheng Tin Long Alex When? Observation should be done instantly as soon as it was cooled down within the same period of time. Where? Home kitchen. Why? To find out the best length of time for fermentation ...

Modified experiment -How does the ratio of milk to water affect the softness and appearance of bread? Before Cooking-6Ws 1. Who? This experiment is designed and carried out by myself. This is to minimize the errors created in the experiment, including the kneading strength. 2. Where? The ingredients are bought in the supermarket. This experiment took place in the dining room of my home. 3. When? I did the experiment on 18th April 2020 from 13:00-17:00. 4. What? Ingredients that I used: Apparatus that I used: 5. Why? Why do I investigate the effect of the ratio of milk to water? Liquid is an important ingredient in bread making. The type of liquid used will have a great impact on the overall quality of the bread. Therefore, I would like to see how different types of liquid affect the texture and appearance of bread. Why do I choose the softness and appearance of bread as the dependent variable? First, the texture is difficul...