s cience of b read shigehisa riiko kobayashi mai sawazaki tomoki syuri teruyuki
TRANSCRIPT
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SCIENCE OF BREAD
Shigehisa Riiko Kobayashi Mai
Sawazaki Tomoki Syuri Teruyuki
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RESEARCH RESEARCH MOTIVEMOTIVE We doubted why there would not almost be any
bread of the main ingredients except wheat. → Can the bread of the main ingredients be
made except wheat?
We think that, if we can make of from grain other than wheat, It is useful for an improvement of the eating habits of people with wheat allergy.
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CONTENTSCONTENTS①How to make basic bread②Improve③Is fresh baked bread delicious?④Addition and extraction of gluten⑤Future subject
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11 .BASIC KNOWLEDGE ABOUT .BASIC KNOWLEDGE ABOUT BREAD BREAD
(1)BREAD IS…①leavened bread ・・・ Made by adding
water, yeast, salt,
etc. to normal flour or rye flour.②unleavened bread ・・・ Made without
adding yeast. For example, nan.
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1.BASIC KNOWLEDGE ABOUT 1.BASIC KNOWLEDGE ABOUT BREADBREAD
Flour ・ Strong flour ・・・ it that the protein rate is 12% or more.
・ Medium-strength flour ・・・ it that the protein rate is just over or below 9%.
・ Weak flour ・・・ it that the protein rate is is 8.5% or less.
etc…
Flour, Additive-free ( 100 g)
Carbohydrate76%
Moisture12%
Protein10%
Fat1%
Etc.1%
(2)Flour is…
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GluteninGliadin
1.BASIC KNOWLEDGE ABOUT 1.BASIC KNOWLEDGE ABOUT BREADBREAD
(3)ABOUT GLUTEN(3)ABOUT GLUTEN It will spread,
if it kneads.
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Gluten of flour
1.BACIC1.BACIC KNOWLEDGE ABOUT KNOWLEDGE ABOUT BREAD BREAD
(4)EXTRACTION OF GLUTEN(4)EXTRACTION OF GLUTEN
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2.MAKE BREADⅠ2.MAKE BREADⅠ* ingredients ・ flour ( weak one ・ strong one )・ barley ‥各 40 g ・ water ‥各 30 g ・ sugar ‥各 5 g ・ salt ‥各 5g ・ dry yeast ‥各 3 g *fermentation time 1hour
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Sugar, salt, and water put into a ball. It is mixed and melted by a fingertip.
Powder and dry yeast are added. Cloth is mixed with collected.
it put dough in order and shaped.
Before fermentation After fermentation
(2)EXPERIMENT (2)EXPERIMENT DESCRIPTIONDESCRIPTION
1 hour
40℃
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(3)EXPERIMENTAL RESULT(3)EXPERIMENTAL RESULTafter baking * The noticed point
・ The crack of barley is conspicuous. ・ There is no great difference in a size of bread. ・ It is becoming brown in order of strong one>weak one>barley.
▼If a sectional view compares
Weakflourbarley
Strong flour
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① It seldom swells at the time of fermentation and air bubbles cannot see. ② A crack is conspicuous.
22 .THE TRIAL PRODUCTION OF BARLEY .THE TRIAL PRODUCTION OF BARLEY BREAD ⅠBREAD Ⅰ
(5)(5) SUBJECT POINTSUBJECT POINT
the quantity of bread ingredients or how to make it is not right?
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3.PRODUCTION OF STRONG FLOUR 3.PRODUCTION OF STRONG FLOUR BREADBREAD(1)IT PRODUCES BASED ON A (1)IT PRODUCES BASED ON A
RECIPE BOOKRECIPE BOOK* ingredients strong flour ‥ 300g water (room temperature) 200g‥ ( 66% ) sugar 10g‥ shortening 10g‥ salt ‥ 5g dry yeast ‥ 5g
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* ingredients strong flour ‥ 300g water (room temperature) 200g‥
sugar 10g‥
shortening 10g‥
salt ・・ 5g dry yeast ・・ 3g
3.PRODUCTION OF STRONG FLOUR 3.PRODUCTION OF STRONG FLOUR BREADBREAD(1)IT PRODUCES BASED ON A RECIPE (1)IT PRODUCES BASED ON A RECIPE
BOOKBOOK
It doesn’t swell well
THE QUANTITY OF INGREDIENTS THE QUANTITY OF INGREDIENTS AND FERMENTATION TIME AND FERMENTATION TIME IS CHANGED. IS CHANGED.
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3.PRODUCTION OF STRONG FLOUR 3.PRODUCTION OF STRONG FLOUR BREADBREAD(2)MADE NEW RECIPE OF STRONG (2)MADE NEW RECIPE OF STRONG
FLOUR BREADFLOUR BREAD* ingredients strong flour ‥ 300g water (30℃) ‥219g ( 73% ) sugar 10g‥ shortening 10g‥ salt ‥ 5g dry yeast ‥3g
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*RECIPE①
Flower ,salt and dry yeast is put in and
mixes lightly
Water put in in the center. And it
is mixed and melted sugar by
a fingertip.
Mixes adding water little by little
A shortening is added and mixes well.
Before fermentationAfter fermentation After it kneads 15 minutes or more, it is moved to the bowl which applied a little oil. And do the primary fermentation
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*RECIPE②
we carved it after fermentation.
The air of bread is extracted by tap.
dough is kept for 20 minutes. ( Bench tim
e )
The form of dough is fabricated again.
And, It is made to ferment for 40 minutes as secondary
fermentation.
It bake bread at 200 degrees for 40
minutes.
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3.PRODUCTION OF 3.PRODUCTION OF BREADBREAD(4)BREAD OF STRONG FLOUR WHICH (4)BREAD OF STRONG FLOUR WHICH
BAKEDBAKED
we can see many air bubbles in the section of dough.
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4.THE TRIAL PRODUCTION OF BARLEY BREADⅱ
(1)(1) EXPERIMENTAL MATERIALEXPERIMENTAL MATERIAL
Gluten and barley unified at 100 g in all. We compare each dough how to swell without change other ingredients.
Unit(g)
Barley Gluten Sugar Water Salt shortening Dry yeast
Barley only 100 0 4 65 1.7 4 1.67
Gluten 5% 95 5 4 65 1.7 4 1.67
Gluten 10% 90 10 4 65 1.7 4 1.67
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4.THE TRIAL PRODUCTION OF BARLEY BREADⅱ(2)THE SITUATION OF KNEADED (2)THE SITUATION OF KNEADED
DOUGHDOUGHBarley only Gluten 5% addition Gluten 10% addition
The feature of dough
The feature of dough
The feature of dough
・Watery
・ We can easily put dough in order.
・ Elastic.
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Before fermentation
The rate of expansion measured in before or after fermentation
.
After fermentation
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RESULTRESULTThe
size of dough (cm)
Time (minutes)
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5.IS FRESH BAKED BREAD DELICIOUS?
(1)(1) THE DELICIOUS INDEX OF BREADTHE DELICIOUS INDEX OF BREAD
-3
-2
-1
0
1
2
3
-3 -2 -1 0 1 2 3
fulffy
crisp
watery
soft
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Inconsis--tent…
As time is formed, fluffy admiration
increased!!
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THE MOST DELICIOUS ONE IS…
Ten people evaluate these breads.
It was referred to as 4, 3, 2, and 1 at delicious order.
Bread placed for 45 minutes
is the most delicious!
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CONSIDERATIONCONSIDERATIONFresh baked is not necessarily delicious.
The feel made into fluffy increases as time is formed because moisture in dough flies.
We cannot be asserted bread placed for 45 minutes is the most delicious.
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CONSIDERATIONCONSIDERATIONThe dough swells easily has been
confirmed if it contain gluten.
It is not exact if a cup in which the memory was entered is used.
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* The device for making better bread
* Substances other than gluten add on bread. And comparison of how to swell .
* Evaluation of the delicacy of bread
6 .THE FURTHER PROBLEM
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Thank you for listening