[WHITE BREAD EXPERIMENT PROPOSAL] What are the effects of different types of flour on the height and texture of bread?

What are the effects of different types of flour on the height and texture of bread?

Background of Bread

Bread has been a staple food and indispensable for the survival of people. It also related to hunger and wealth and gives nutrition. With the cooperation of yeast, the dough rise, and after baking, bread can be preserved.

Experiment

Who?
Wong Tsz Ki Adelaide from Group 1

What?
To test the effects of changing different types of flour.

Where?
Home kitchen

When?
Measure the height and observe the texture of the bread after it is cooled down.

Why?
To find the best flour to make loaf bread.

Yield:                                                   4 servings
Estimated Preparation Time:           2 hours 20 mins (including 2 hours proving)

Estimated Cook Time:                      25-30 mins

Estimated Total Time:                      2 hours 45-50 mins

Ingredients:

Strong white flour                   500g (plus extra for dusting)

Salt                                          2 teaspoon

Sachet fast-action yeast          7g

Olive oil                                  3 tablespoon

Water                                      300mL

Instructions:

1.     Mix 500g strong white flour, 2 teaspoon salt and 7g sachet of fast-action yeast in a large bowl.

2.     Make a well in the centre of the dough, then add 3 tablespoon olive oil and 300mL water, and mix well. If the dough seems a little stiff, add another 1-2 tablespoon water and mix well.

3.     Tip onto a lightly floured work surface and knead for around 10 mins.

4.     Once the dough is smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size.

5.     Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.

6.     Place it on the baking parchment to prove for a further hour until doubled in size.

7.     Heat oven to 200°C.

8.     Dust the loaf with some extra flour.

9.     Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

Follow the recipe and replace strong flour with other types of flour, i.e. plain flour and cake flour and repeat the steps.

Before and after baking, measure the height of the dough and bread. After baking, slice it and observe the texture of the bread.

Variables

Independent variable: types of flour

Dependent variables: height and texture of bread

Controlled variables: other conditions apart from types of flour

Independent Variable	Dependent Variables	Controlled Variables
Types of flour -       Strong flour -       Plain flour -       Cake flour	Height -       The increment of the height of the bread (height after baking – height before baking) Texture -       Air bubbles -       Soft/ hard?	Amount of other ingredients Brand of other ingredients Baking time and temperature Fermentation time Cooking environment and temperature

Science Behind

Gluten is a protein found in wheat products. It has the property of becoming sticky and elastic when mixed with liquid, and the ability to stretch and rise and hold pockets of expanding gas bubbles produced during fermentation and baking. When baked in oven, the gluten stretches and eventually coagulates, forming a framework in the baked item.

Strong flour which is for bread baking has around 12-13% gluten content; plain four with around 9-10% gluten is for noodles and Chinese dimsum; cake flour for cake baking has around 7-8% gluten.

Sources:
https://modernistcuisine.com/2018/04/gluten-how-does-it-work/
https://www.daydaycook.com/daydaycook/hk/website/theme/details.do?id=184054
https://www.technogym.com/int/newsroom/bread-history/