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Lab Report 5

This document describes an experiment to evaluate different bakery products using a displacement test. The experiment measures the volume to weight ratio of various breads and buns by weighing samples and measuring their displaced seed volume. The highest ratio was found for wholemeal loaf B, while the lowest was for mighty white chocolate bun B. The objective to determine volume to weight ratios for different bakery products was achieved. The displacement test is a common quality control method but can have inaccuracies.

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2K views

Lab Report 5

This document describes an experiment to evaluate different bakery products using a displacement test. The experiment measures the volume to weight ratio of various breads and buns by weighing samples and measuring their displaced seed volume. The highest ratio was found for wholemeal loaf B, while the lowest was for mighty white chocolate bun B. The objective to determine volume to weight ratios for different bakery products was achieved. The displacement test is a common quality control method but can have inaccuracies.

Uploaded by

enieynaz
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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EXPERIMENT 5: EVALUATION OF DIFFERENT BAKERY PRODUCTS BY

DISPLACEMENT TEST

OBJECTIVES

To calculate the ratio of volume / weigh of different types of bread.

INTRODUCTION

Loaf volume is the principal component of cake/bread quality evaluation and rapeseed
displacement has been the method of choice. This is a vital aspect of the consumer's perception
of value, because in cake/bread and other leavened goods, higher volume for the same weight
is invariably associated with more aerated crumb and superior texture. One component of this
quality control is measurement of the volume of the bread, which can give information relating
to the density of the bread crumb and the strength of the gluten in the flour. For a baker or bread
manufacturer, each batch of flour has to be evaluated by test baking to ensure that bread is
made to a uniformly high quality. Loaf volume should be measured 50 minutes after loaves are
removed from the oven by using the rapeseed displacement method.

MATERIALS

Bread loaf A, Bread loaf B, Bun A, Bun B

APPARATUS

Vegetable seeds, a rectangular plastic container and ruler, weighing balance and measuring
cylinder

METHODS

A loaf of bread was weighed after it was cooled to room temperature and its weigh was
recorded, W. The rigid container A was then filled with vegetables seeds and the surface of the
vegetable seed was levelled using ruler. Next, the vegetable seed was poured into another
container (B) leaving a thin layer of seeds at the bottom of the container A. The bread was
placed on the layer of seeds in container A and filled the container with seeds. Do not press the
bread when placing in container A. The surface was levelled with again using ruler. Then, the
remaining seeds in container B was poured into a measuring cylinder and the volume V was
obtained. For sliced bread, the test was carried out before slicing or the cling on film was used
to wrap the sliced bread.

RESULTS

Table 1.1: measurement of volume per weigh ratio of bakery products

Parameter Types of sample


Bun A Bun B Bread loaf A Bread loaf B average
(sweetie (mighty white (soya linseed (wholemeal
chocolate chocolate loaf) loaf
bun) bun)
Weight, W 47.79 51.94 405.71 245.25 187.67
(g)
Volume, V 300 140 1900 1810 1038
(ml)
𝑽 6.277 2.695 4.683 7.380 5.259
Ratio, 𝑾

CALCULATION

𝑉
Volume per unit weight of bread = 𝑊

Where

V = volume (ml) of seeds remained or volume of bread displaced.

W = weight of bread (g)


For bun A (sweetie chocolate bun):

𝑉 300
= 47.79
𝑊

= 6.277

For Bun B (Mighty White chocolate bun):

𝑉 140
= 51.94
𝑊

= 2.695

For bread loaf A (soya linseed loaf):

𝑉 1900
= 405.71
𝑊

= 4.683

For bread loaf B (wholemeal loaf):

𝑉 1810
= 245.25
𝑊

= 7.380

DISCUSSION

In this experiment, the ratio of volume per weight of different types of breads is
determined. The bakery displacement test is the most common procedure followed by mills for
determining the baking quality of their flour. Test baking is also the method used by bakeries
in their quality control laboratories. The loaf volume of cake/bread, perhaps along with the
shape of the loaf express the baking quality of the flour related to many chemical, physical and
sensory characteristics such as the protein quality, enzyme activity and damaged starch.

Consequently, measurement of loaf volume has been universally recognised as


indicative of baking quality. This volume information can then be used to modify the dough
mix used in bread production, in order to produce bread of the appropriate quality. This
procedure is important, not only for the inherent qualities of the bread but also to ensure that
the selected dough – piece weight produces a loaf of the correct size for the standard tins used
in the baking process. Food quality besides product attributes concerns also the production
system, how much energy is used, or how the raw materials are produced, but to the consumers
it is proven that sensory quality of bread is more important (Kihlberg, Johansson, Kohler &
Risvik, 2004)

During this experiment, loaf volume is measured using the seed displacement method,
but somehow this method is quiet primitive and inaccurate. The ratio was calculated by
dividing the weight (g) of the bread by its volume (ml). From the table, the highest value of
ratio of volume per weight obtained is Bread Loaf B with 7.380 g/ml and Bun B has the lowest
amount of ratio with only 2.695 g/ml. There might be some error when conducting the
experiment where the might be some alteration in the weight of the bread used. The weight of
bread and the level the surface with ruler usually can influence the differences in value of ratio
for each sample. Some vegetable seeds might be spilled out when we tried to shift the container.

They are similar method that is commonly used in food industry to measure the ratio of
volume per weight known as baker percentage. Baker's percentage is a baker's notation method
indicating the flour relative proportion of an ingredient used when making bread or other
bakery products and pastries. It is also referred to as baker's math, or otherwise contextually
indicated by a phrase such as based on flour weight. Baker's percentage expresses each
ingredient in parts per hundred as a ratio of the ingredient's mass to the total flour’s mass.

CONCLUSION

To conclude, this experiment is conducted to evaluate different bakery products by


displacement test using vegetable seed. The objective of this experiment is to determine the
ratio of volume or weight of different types of breads. From the calculation used, the ratio of
volume per weight of Bun A is 6.277 while Bun B is 2.695. Next, the ratio of volume over
weight for Loaf A and Loaf B is 4.683 and 7.380 respectively. The objective of this experiment
is successfully achieved.

REFERENCES

1. Kihlberg, I., Johansson, L., Kohler, A., & Risvik E. (2004). Sensory quality of whole
wheat pan bread – influence of farming system, milling and baking technique. Journal
of Cereal Science, 39, 67 – 84.

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