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EXPERIMENT 5: EVALUATION OF DIFFERENT BAKERY PRODUCTS BY

DISPLACEMENT.

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. For a
baker or cake/bread manufacturer, each batch of flour has to be evaluated by test baking to
ensure that cake/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.

Objective:
To determine the ration of volume/weight of different types of cake/bread

Material:
Cake loaf A (oil) and cake loaf B (margarine).

Apparatus:
Vegetable seeds, a rectangular plastic container and ruler, weighing balanced and measuring
cylinder

Procedure:
1. A loaf of cake was weight after it is cooled to room temperature. The weight was
recorded, W.
2. The rigid container (A) was filled with vegetable seed and level the surface of
vegetable seeds with a ruler.
3. The vegetable seed was pour into another container (B) and just leave a thin layer of
seeds at the bottom of the container A.
4. The bread was place on the layer of seeds in container A.
5. The container A was filled with seed and level the surface with a ruler.
6. The remaining seeds were poured in container B into a measuring cylinder and obtain
the volume, V.
7. Precaution:
a) Do not press the cake when placing in container A.
b) For sliced cake, carry out the test before slicing or use cling-on film to wrap
the sliced cake.

Results:
Table 5.1: Measurement of volume per weight ration of bakery products
Types of sample (cooking oil)
Parameter

Average

Weight, W (g)

20.2749

19.3654

21.5617

23.0906

21.0732

Volume, V (ml)

48

36

46

38

42

2.3674

1.8589

2.1334

1.6456

1.9931

Ratio,

V
W

Table 5.2: Measurement of volume per weight ration of bakery products


Types of sample (margarine)
Parameter

Average

Weight, W (g)

16.55

14.53

16.93

16.49

16.13

Volume, V (ml)

29.0

35.0

50.0

56.0

42.5

1.7523

2.4088

2.9533

3.3960

2.6345

Ratio,

V
W

Discussion:
In this experiment, we need to determine the ratio of volume/weight of different types
of cake. A 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. At present, loaf volume is measured using the seed displacement method, but
this method is primitive, inaccurate, tedious and laborious.
The ratio was calculated using the weight (g) of sample is divided by the volume (ml).
From the table, the value of ratio of volume per weight between a cake that using cooking oil
is lower than the ratio cake that using margarine. It supposed the cake that using the cooking
oil is higher in ratio because the texture of the cake is different. The cake that using cooking
oils is more compact rather than the cake that using margarine. Besides that, the weight
between the cakes is not same.
The weight of cake/bread and the level the surface with ruler usually can influence the
differences in value of ratio for each sample. They are similar method that is commonly used
in food industry to measure the ratio of volume per weight. It is a baker percentage. Baker's
percentage is a baker's notation method indicating the flour-relative proportion of an
ingredient used when making breads, cakes, muffins, and other pastries. It is also referred to
as baker's math, or otherwise contextually indicated by a phrase such as based on flour
weight. It is sometimes called formula percentage, a phrase that refers to the sum of a set of
bakers' percentage. Baker's percentage expresses each ingredient in parts per hundred as a
ratio of the ingredient's mass to the total flour's mass (that is, the unit mass)

Conclusion:
In conclusion, in this experiment that need to evaluation of 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 cakes. From the result we get the average
result is show that sample cake that use cooking oil is a 1.9931 and the average ratio of the
sample cake that using margarine is a 2.6345.

References:
1. Paula I. Figoni (2010). How Baking Works: Exploring the Fundamentals of Baking
Science. New York: Wiley. pp. 911. ISBN 0-470-39267-3. Retrieved 2010-1206.Baker's percentage sometimes called formula percentage or indicated as "on flour
weight basis" is different from the percentages commonly taught in math classes.
2. Hui, Yiu H. (2006). Handbook of food science, technology, and engineering.
Washington, DC: Taylor & Francis. p. 16-6. ISBN 0-8493-9849-5. Retrieved 201012-09.
3. Michele Marcotte; Hosahalli Ramaswamy (2005). Food Processing: Principles and
Applications. Boca Raton: CRC. pp. 1415. ISBN 1-58716-008-0. Retrieved 201012-25.
4. Google Calculator, retrieved 2010-12-18
5. http://www.stellaculinary.com/scs20.com

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