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Practical No. 16 Analysis of Bread: Definition

The document describes the composition and analysis of bread. Bread is made from flour, water, salt, and yeast which causes the dough to rise through carbon dioxide production. During baking, the dough hardens through protein coagulation and turns brown from sugar caramelization. Bread is composed of about 41% water, 51% carbohydrates, 7% proteins, and 2-3% each of minerals, fats, and fiber. The document outlines experimental steps to analyze bread crumb and crust through tests to detect carbohydrates like starch and reducing sugars in filtrates, and proteins like glutelin and gliadin in residues. The results show that the bread sample contains carbohydrates and proteins

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Bismah Saeed
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209 views

Practical No. 16 Analysis of Bread: Definition

The document describes the composition and analysis of bread. Bread is made from flour, water, salt, and yeast which causes the dough to rise through carbon dioxide production. During baking, the dough hardens through protein coagulation and turns brown from sugar caramelization. Bread is composed of about 41% water, 51% carbohydrates, 7% proteins, and 2-3% each of minerals, fats, and fiber. The document outlines experimental steps to analyze bread crumb and crust through tests to detect carbohydrates like starch and reducing sugars in filtrates, and proteins like glutelin and gliadin in residues. The results show that the bread sample contains carbohydrates and proteins

Uploaded by

Bismah Saeed
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Practical No.

16

Analysis of bread

Definition:
Bread is prepared from flour in warm water. Salt and yeast culture are also added in the batter to
covert starch in the flour firstly into dextrin and glucose and then alcohol and carbon dioxide.
Due to the carbon dioxide, the dough appears as swelled. The baking of the dough results in
hardening of the matter due to protein coagulation and the bread takes brown color due to
caramelization of sugars.

Composition:
The % composition of bread includes;

● 41% water
● 51% carbohydrates
● 7% proteins
● 2-3% minerals
● 2-3% fats
● 0.5% un-digestible fiber

-Proteins in the wheat flour are gliadin and glutelin. The former is soluble in 70-80% alcohol
while the latter is soluble in alkali. One treatment of water, gliadin and glutelin form a stocky
mass (gluten).

Experiment methodology:

Step 1: Analysis of bread crumb


Crumb broken into pieces + 10 mL cold water -> filter -> starch and reducing sugars will appear
in filtrate while proteins are left on residue.

Perform following tests with residue and filtrate

Filtrate

Carbohydrates

Test Observation Inference


Molisch’s test Voilet ring formed at junction Carbohydrates are present
of two solutions
Iodine test Chnage in colour of iodine Polysaccharides are present
Benedict’s test Brick red ppt are formed Reducing sugar are present
Fehling test Brick red ppt are formed Reducing sugar are present
Residue

Glutelin: Residue+5 mL of 10% sodium hydroxide solution -> filter -> perform protein tests

Gliadin: Residue + 10 mL of 70% alcohol -> mix, heat on flame for 5 min and filter the solution
after cooling -> perform protein tests with filtrate

Test Observation Inference


Ninhydrin test Purple colour appears Proteins and amino acids are
present
Biuret test White ppt formed Proteins are present
Heavy metal test White ppt formed Proteins are present
Heat coagulation White ppt formed Proteins are present
Heller’s test White ppt formed Proteins are present
Step 2: Analysis of bread crust
Crust broken into pieces + 10 mL cold water -> filter -> starch and reducing sugars will appear
in filtrate while proteins are left on residue.

Perform following tests with residue and filtrate

Filtrate

Carbohydrates

Test Observation Inference


Molisch’s test Voilet colour appears Carbohydrates are present
Iodine test Change in colour Polysaccharides are present
Benedict’s test Brick red ppt are formed Reducing sugar are present
Fehling test Brick red ppt are formed Reducing sugar are present
Residue

Glutelin: Residue+5 mL of 10% sodium hydroxide solution -> filter -> perform protein tests

Gliadin: Residue + 10 mL of 70% alcohol -> mix, heat on flame for 5 min and filter the solution
after cooling -> perform protein tests with filtrate

Test Observation Inference


Ninhydrin test Purple colour appears Proteins and amino acids are
present
Biuret test Purple colour appears Protein is present
Heavy metal test White ppt formed Protein is present
Heat coagulation test White ppt formed Protein is present
Results:​The given sample of bread contains Carbohydrates and proteins.

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