a

ea $1
seme

ae

—

es ee enenennena

 

‘
\
|

 

 
Ph edsentihow s=\~ - -

vewere te wi eastetigg ae 2 be
ea sep erere

one | wa nwe hh bce weenh Oe a» obo 4 3

 

 
 

THESIS
T H E S I 8

B R EB A OD EX P EB RIM EN T 5S.

B Y

cL ARE DEAN.

HMIcHIGAN AGRICULTURAL COLLEGE,

19 0 2,
4

Phi.

Y
BREAD EXPERIMENTS.

HOW TO OBTAIN A BRHAD OF LIGHT YET FIRM TEXTURE,
WITH CRISP AND TENDER CRUST.

Flour used,— Albion spring wneat.

Yeast used,— Fleischman's Compressed,

I. Estimate of the number of yeast colonies contained

>v

in a cake of the yeast,

Age of yeast cake, 48 hours,

Weight of the entire cake, 12.47 grams.

Weight of the caxe taken, .01 grams...

The weight taken was suspended in 1000 c.c. of steril-
ized water. Gelatine plates of .5 6.6., .1 ¢.CG., and .05 c,.c,.
were made. In forty-eight hours, at temperature of 1s © 20°C,
the plates had developed sufficiently to make inocculations
from and to count the colonies. The average estimation of

the mumber of colonies by the three plates was 121,806,960 ,000

colonies in the entire veast cake, weighing 12.47 crams ,

II, Pure culture of the yeast,

A single yeast colony isolated in st::rile wort de-
veloped suvficiently in forty-eight hours, at a temperature
of 18°- 20 Cc. to equal in strength 1 gram of the original

yeast cake in raising dough.

95468
etTHMAMIACTAUTXKA TAR
er

eMAUTAMT MATT THY THDIT TO CARH A).

eT2UHD AMTKAP CVA

etna ycvtogr motdlLa eh.

ebsasoetgmod afaaniontalLt =... :

henfiatnoo setnofoo tasay to wT dirt git ta ota.
ofibe ¢t
eSfton Sb .stso |...
e Ma VR.RL ,etao avtitne v:
-sebtetga (0, ,ftexAnt sro
-fitete ‘to .9.9 OO0L at hohacdqase eaw men.
20,0 GO, hits 90.0 £. «20.9 3. to anisl{g anit. |

6) 0& - BL ‘to etutaracies Sh ,ativorl Iipte-yr

‘to aotvamttee esetmevs eit ,retnofon eft 1

 

000,008,908, £5 aaw astalq setdt ait yd aoim i -
oe Mmbety VYA.SL witigiow gedao farev entt tb hay

pase Olt te cestcos

—wOhePtaw ofie tu aL betsloek yriolao fi.

emuratedimet a te ,ansyonl fayte-vyitvror at witeer:

fanigtro alt to omar, { dtagnetts at Lemp: ¢'

eftyltoh sk f° 603

Hepat:

antottalgooont etam of yids loittura beyols. Piet ..

+
~2-

In all exncrinents amounts used are:—

Wetting 60 c.c.; flour, 75toragrams; salt, 2 grams;

compressed yeast, 1 gram.

III.

Temperature,

. PTemperatusp for rising,

1.

Re

Se

Maximum temperature, 45°C.
Time of first rising, l hr.
Tine of second rising, 20 min.
Daigh, inelastic, sticky.
Texture, coarse, gummy.

Color, yellowish tint.

Flavor, slightly sour,

Optimim temperature, 38°C,

Tine of first rising, 1 hr., 45 min.
Time of second rising, 35 min.
Dough, elastic, not sticky.

Texture, light, firm.

Color, white.

Flavor, sweet.

Minimun temperature, 10°C.

fine of first rising, 3 hrs,

Time of second rising, 2 hrs.

Dough, not highly elastic,yet not sticky.
Texture, light, firm.

Color, white.

Flavor, more tasteless than No. 2.
—39T8 haus atrtrous admeniri das CO Vi

seamars & ,~éise camary—to VY ,tHyolt (2.9.9 98 wil “t

ethTErr ete. J BEY
egiteta rod acti
oD GD goritaramet mae 4?
etl £ vpn faves: tha.
eftim OS ,aitkrin hnoose to »
oVAotte ,ottes{ont 4. °..*
eVNTurTE ~ONTHaS . St. °
astil? Kakwar ley geate™

etiran VEtiy tin gto lf

ve

eo) OF Qe UIT ar agees MB: 8
efttn ab , tH LI yyntaie Satht to
~ eft 2& ,giinit hrorer Io :. i”
. eXAoite son ,ottenio ,
emit gtrin tl .an'
eotinw yunt

e PAN WR er! ye

00 OL ,ouritmogmagd mri: e.
etd & ,gitars degre ‘ic be
eard & ggttett Nroose tc.
ewintta don tey,otfaale vinstni torn _”
eMTLt gtilstl gov: "
eOShiw gt ce

ok OM Matt Baeletaat exon 4

pal eo ee _ja ss i on 4 = ee Pte
Temperatures for baking.
1. Maximum 202'C.
Time, 30 min.
Texture, evenly porous around the outside, ary;
the center more moist and coarser,
Crust, dark brown, thick, in layers which peel
off, ity, tough.
2. Optimum 171°C,
Tine, 45 min.
Texture, light, firm.
Crust, golden brown, crisp, tender, thin.
3. liinimm 143°C,
Tine, 1 hr., 10 min.
Texture, gumiy, without flakes,

Crust, unbrowned, thin, tough, dry.
Moist vs. dry heat for raising bread.

1, Moist heat, 38°C.
Tire of first rising, 1 hr. 45 min.
Time of second rising, 30 min.
Dough, elastic,
Texture, light, firm.
Color, white.
Flavor, sweet.

Crust, touch, with a papery appearance,
2. Dry heat, 38 C.

Tine of first rising, 1 hr. 45 min.
Tine of second rising, 35 min.
Dough )
Texture(

The same as in No. l.
Color )
Flavor (

Crust, more crisp and more tender tnan No. l.
IV. Slow and quick rising processes,

l. Slow process,
Texture, light, firm.
Color, white.
Flavor, sweet.
Crust, crisp, tender.
2e Quick process,
Texture, coarse.
Color, not as white as No, l.
Flavor, sweeter ti.an No. l,
Crust, not as crisp and tender as No. l, the top

layer of paper consistency.

Ve Ingredients,
Amount of wetting used in all experiments, 60 C.C.
Temperature, 38°C, for rising; 171 C. for paking.
Wetting e

1. Water— luke warm vs, boiling.

(a) Luke warm,

Amount of flour, 75 grams.
¢ o nd
{
‘ . ' .
’ ~ '' ‘ : ‘ ‘ ’ oe”
. . ‘ ¢ t j .
v - ¢ > . |
yy , " or ‘ t j
. ’ r

: ° ‘ ' , ‘ 1, ore
e ay @ ' 4 t -
* ° .
, ' . ‘ ¢ ‘
. . .
« to ‘ ’
yo f , my \ ’
e _* ‘ ‘
‘ vive we ¥
° i: --
4
. , ¥ t ‘ ' ae
r . ' . ° YT ry “” *
, : e e "
, ‘ _',
e e @
) ' { rd
®
, i '
e a
_— ee —— —_
Sponge, not foamy.

Time of first rising, 2 hrs.

Tine of second rising, 45 min.

Texture, coarse.

Color, white.

Crust, tough.

(b)Boiling water soalding the flour of the Sponge,

tien cooled before the yeast was added,

Amount of flour, 73 grams.

Sponge, more full of bubbles and more foamy than (a).

Time of first rising, 1 nr. 45 min.

fine of second rising, 35 min,

fexture, finer than (a).

Color )
( The sane as (a).
Flava )

Crust, crisper than (a).

2e Milk,
Amount ot flour, 71 grams,
Time of first. rising, 1 hr, 35 min.
Time of second rising, 35 min.

Texture, finer and firmer
Than when

t
Color, not as white )
\ water is8 used.

Flavor, sweeter

om

Crust, more tender )
3. kilk and water.
Amount of flour, 7% grams,
Tine of first rising, l hr. 40 min.
Tine of second rising, 35 min.
Texture, no perceptible difference between No. 2 and No.d.
Color, same as No. 2.
Flavor, not as sweet as No. 2, but sweeter than No.1,(a).

Crust, tougher than No. 3, but more tender than No.1,(a@).

Other ingredients,

1. Sugar. (2 grams).
Arfount of flour, 75 grams,
fire of first rising, 1 hr. 20 min.
Time of second rising, 30 min.

Texture, light, put not as firm as when sugar is

not used,
Color, whiter, ) Than l, 2
Flavor, sweeter, ) and 3 above.
Crust, more tander, ) Than 1 above.

2. Butter. (1.5 grams).
Amount of flour, 75 grams.
Time of first rising, 2 hrs.
Time of seoond rising, 50 min,
Texture, firmer than No. l, but not as light.
Color, same as No, l.
Flavor, not as sweet as No. l.

Crust, more tender than No. 1.
t °
@ .- eo '
e + @ I
e
+ a e e 4 ~
.
t e
e
. i
eo.
’
. * 8 é 5 .
e' ‘ @ .
*
a toy t
e.: ae . e e

> t . ‘ ‘. \
€ ®
\
f
, . ‘
e ‘ nt : @
)
.
vt ‘ : . -
@ ‘
i
e
e'' ‘ °
a -+
® - e 7 . s!

ry
d 4 1
3. Milk, sugar and butter,

Amount of flour, 73 grams.

Time of

first rising, l hr. 45 min.

Tire of second rising, 50 min.

Texture, finest, firmest and lightest of all the

exveriments,

Color, white.

Flavor, sweet.

Crust, very crisp and tender.

Per cent of moisture retained in the bread after baking.

Weight of bread,(taken from center of loaf 24 hrs. old), 5 g.

Heated until weight was constant,

Quick rising process, per cent of moisture - - - - -- 37.5%
Slow rising process, per cent of moisture- - - - - - - 35.5%
Slow process, water sponge and sugar --------- 35.4%
Slow process, water sponge and sugar and butter - - -— 34.1%
Slow process, luke warm, milk sponge- - - - - - - - - 32.7%
Slow procees, boiling milk sponge- - - - - - ----- 33.9%
Slow process, luke warm milk sponge and sugar - - - - = 32.6%

Slow process,

luke warm milk sponge, sugar and butter 30.9%
e
e
,
'
4
\ o
s o* i , \
q
——
: ..
ones ~ o« - ~- ‘ .
a —— ad
¢
_ _ ;
—— ape ~~. we _* wey
- - . - ~ee
v.
. - 7

OM be?

r
\
.
’
‘ ’
~ i
b
e
“NEC,
LC
a=
a,
’
.
Conclusions,

The quick process gives more moist and sweeter bread.

The slow procees gives bread of better texture,
writer color and more tender crust.

Boiling wetting gives the best results, and re-
quires less amount of flour.

Milk is the best wetting, and requires less flour,

The addition of sugar and butter makes a lighter,
firmer, and more tewier bread.

38°C. is the optimum temperature for rising,and

710°C. for baking.
al

6
MPMI DU IMM e.sucathea take

 

fF ,!

‘bevypepat
an Bal tee

 

   

. yy
4 4
-
re
Noo

_ SF
ON
aom
v Y
OU
-o
een

oa .
af . ‘,
v4
% 2

+

7 ow
 

— mn ee eee

741 D281 95468
Dean

| arena experiments, Se

| | Woe

T641 D281 95468

Dean