The aroma in baking temperature of 190°C in baking time of 10, 20 and 30 minutes are yeasty, malty and slightly roasted respectively. While in highest temperature (220°C), the aroma for 10, 20 and 30 minutes are malty, slightly roasted and roasted respectively. From the observation, it can prove that the longer time to bake or higher the temperature to bake the bread, the less yeasty the smell is. This is due to as Maillard reaction are conduct in longer time and higher temperature, the faster the reaction take places and produce different aroma. In the wheat flour and whole wheat flour, the most yeasty smell of bread is in baking temperature of 150°C in 10 minutes.
Extensible dough that produces larger diameter and smaller height cookies are considered better for cookie quality. Dough rheology characterization, which relates to dough handling properties, is an important parameter in the
1 Hard Dough Biscuits In hard dough the gluten is low that is partially developed and to some extent extensible depending on the percentage ratio of sugar and fat. In hard dough the biscuits that can be included are: • Water biscuits • Sweet gluco biscuits • Semi sweet (Marie or cabin biscuits) and Some of the specialty biscuits having slightly higher percentage of shortening. Hard dough has high water and relatively low fat and sugar contents. . 2 .
The protein which is found in milk also gives a soft crumb structure to cakes and contributes to the moisture, colour and flavour. Cakes that contain milk also tend to have a longer shelf life meaning the cakes will stay fresher for longer. (Haegens, 2010) (Carmel Enright, 2007) The History of Cake Making The first cakes where very different from cakes today they were more cake like. In the first cake recipes honey was used in the recipe to make the cakes sweeter. The first round cakes with icing were made around the 17th century.
This is possible because carbon dioxide, along with ethanol, are products of glycolysis and therefore fermentation. The steady increase of carbon dioxide production of the original experiment means that the yeast was able to absorb sucrose and fructose provided by corn syrup and underwent fermentation. There is a direct relationship between the concentration of yeast cells and fermentation. This phenomenon is illustrated by the second experiment where the concentration of yeast is double that of sugar in the first five minutes there is a drop caused by the subtraction yielded by the control of the experiment. Thereafter we see an exponential increase in the production of carbon dioxide.
o For all three trails the H202 solution in water increase by 10˚C in terms of before and after yeast is added. o The third trial has the same trend of increase as the first two but begins and ends with a 1˚C higher than the previous trials. Data processing: Number of moles for the hydrogen peroxide (H202) 34.02 = Mr Mass = 20g x 0.03 = 0.6 0.6÷34.02 = 0.017 moles Conclusion: What was learned in this lab is temperature rises when a hydrogen peroxide solution in water is activated by yeast. The hypothesis is supported by the data. Referring to what was stated, the Hydrogen peroxide solution did change based yeast that activated the solution, many were similar in temperature.
“One serving of milk is equal to two ounces of cheese, one medium egg, one cup of fortified orange juice, and half a cantaloup over the course of the week.” says Buzzfeed.com. It is true with anything we consume-too much is too much, and this goes with any milk also. Abundance of a good thing can be faulty, but with care, chocolate milk can be a part of an healthy and satisfying diet. Another reason is that it is a great restoration drink. Studies show that chocolate milk is better than Gatorade because of the nutrients the milk contains.
Also, BP flour has high potassium, calcium, sodium, iron and manganese as compared with wheat flour. The protein and fiber content of B2 and B1 bread were higher (12.52% and 11.79% protein) and (2.18% and 1.97% fiber) as compare to the control bread (10.79 protein) and (1.42% fiber). B1 and B2 had the highest K, Na, Ca, Fe, Mg and Zn content compared with control bread. The (WHC) and (OHC) of bread with BP flour were higher as compared to the bread control. The bread prepared by
For unfried tofu, formulation 1 tofu had highest ash content, followed by formulation 2, 4 and lastly formulation 3. For fried tofu, formulation 1 tofu had highest ash content, followed by formulation 2, 3 and lastly formulation 4. Results show that addition of siako to tofu (formulation 1) increases the ash content more than addition of GDL (formulation 3 and 4). This might be due to siako contains more micronutrients than GDL (Shokunbi et al., 2011). Siako is a salt which contains mineral ions such as calcium thus increase the ash content (Sidar et al., 2012).
cremoris, S. lactis diacetyl lactis, Leuconostocs, are added and then the cream is ripened to pH 5.5 at 21oC and then to pH 4.6 at 13oC. Most flavour development occurs between pH 5.5 - 4.6. The colder the temperature during ripening the more the flavour development occurs relative to acid production. Ripened butter is usually not washed or salted. Ripening increases the percentage of diacetyl, the compound responsible for the flavour of butter.