Advertisement
Results
Appears in
By Paula Figoni
Published 2003
When rolls are completely cooled, evaluate height as follows:
- Slice three rolls from each batch in half, being careful not to compress.
- Measure height of each roll by placing a ruler along the flat edge at the roll’s maximum height. Record results for each of three rolls in 1/16” (1 mm) in Results Table 1.
- Calculate the average roll height by adding the heights of the rolls and dividing this by 3. Record results in Results Table 1.
- Enter information from textbook on average protein content of each flour in Results Table 1.
If desired, evaluate saved dough pieces for elasticity and extensibility; that is, for how easily each stretches, how well each resists tearing, and how well each bounces back when pressed. Describe your evaluations as Additional Comments in Results Table 1.
Results Table 1 Yeast Rolls made with different Wheat Flours
Type of Flour Additional Water Added to Dough (Ounces or Grams) Bake Time (In Minutes) Heights of Each of Three Rolls Average Height for One Roll Average Protein Content of Flour Additional Comments Bread (control product) High-gluten Pastry Cake Whole wheat Evaluate the sensory characteristics of completely cooled products and record evaluations in Results Table 2. Be sure to compare each in turn with the control product and evaluate the following:
- Crust color, from light to dark, on a scale of 1 to 5
- Crust texture (thick/thin, soft/hard, moist/dry, crispy/soggy, etc.)
- Crumb appearance (small/large air cells, uniform/irregular air cells, tunnels, etc.)
- Crumb texture (tough/tender, moist/dry, spongy, crumbly, chewy, gummy, etc.)
- Flavor (yeasty, floury, sweet, salty, sour, bitter, etc.)
- Overall acceptability, from highly unacceptable to highly acceptable, on a scale of 1 to 5
- Any additional comments, as necessary.