Test Baking Procedure for Different Grades of Flour Aim-The objective of this experiment is to make bread from strong flour and weak flour by using three different methods and to examine the properties of final bread. Chemical and physical changes during baking-The properties of bread depend upon the protein in bread i.e. gluten. Strong flour contains high protein than weak flour due to which there is more expansion of dough. The elasticity also depends on protein content. Gluten contains glutenin which contributes to elasticity and gliadin which contributes to extensibility. When water is added to flour the gluten formation takes place. Strong matrix of glutenin and gliadin forms during kneading and mixing which traps the gases makes dough to . rise and gives leavening effect as well. Colour, flavour, aroma developes during baking. Gelatinisation of starch gives crumb structure. Zeleny sedimentation test- Zeleny sedimentation test was done to estimate quality and quantity of protein in flour. The results of this test are related to the final characteristics of the bread. Introduction-Bread is fermented staple food prepared by using flour, water and some additional ingredients. The different types of flour can be used for bread such as strong flour, weak flour etc. Dough is usually baked but in some cuisines it is fried, steamed. It may be leavened or unleavened. Salt, fat, leavening agents such as yeast, baking soda are main additional ingredients.Bread quality not only deapend upon the method of making but also on type of flour. Result- Different methods of bread making- There are three different methods of bread making which are as follows- 1. Traditional method-In this method both strong and weak flour were used but this method takes long fermentation time to allow yeast to produce CO2 and develop dough structure. Sensory Assessment- 2. Chorleywood method-The main objective of this method is to reduce fermentation time by developing network by using intensive mechanical mixing together with yeast “activators” by using Do-corder mechanical mixers. From this method more expanded structure can be developed with lower quality flour dough. Weak flour was used for this method.Panodan was added as emulsifier to improve strength of dough and ascorbic acid as well in order to improve final quality of bread. 3.Activated dough method-In this method oxidising and reducing agents are used instead of mechanical mixing in order to break protein bonding of gluten. L-cystein is added in this method to make more crossing linking of dough by the formation of disulphide bond. T=Traditional method Conclusion-It can be seen from the results that the final characteristics of bread depend upon the type of flour and method used. Protein quality also affects on the quality of protein. Strong flour is suitable for bread making as it contains high protein content . Traditional method is best for bread making as it develops aroma due to long fermentation time. Activated method can also be used as it gives same quality bread as traditional method and that too with less time. Chorleywood method can also be used as it takes less time but doesn’t give same quality bread as traditional and activated method. In conclusion, it can be said bread made from strong flour by using traditional method is best in quality and is widely acceptable. (200582130) Sample Height before baking Height after baking Volume (l) Chorleywood 6.3cm 11.8cm 1304 Activated Sample 1 7.2ccm 12.1cm 1360 Activated Sample 2 7.1cm 11.6cm 1310 Activated Sample 3 11.5cm 1300 Traditional Strong 1 11.3cm 1400 Traditional Strong 2 7.2cm 11.2cm 1340 Traditional Strong 3 7.3cm 11.4cm 1320 Traditional Weak 1 7.4cm 12.2cm 1230 11.7cm 1380 1420 Attribute T-Strong T- Weak Activated Chorleywood Crust colour 6 9 5 Symmetry 2 3 Bake evenness 1 Crust character Break & Shred Grain 10 7 Crumb colour 8 Aroma Taste 15 12 Mastication Texture 13 Total Score 87 76 75 52