SCIENCE OF BREAD

Shigehisa Riiko Kobayashi Mai

Sawazaki Tomoki Syuri Teruyuki

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.

CONTENTSCONTENTS①How to make basic bread②Improve③Is fresh baked bread delicious?④Addition and extraction of gluten⑤Future subject

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.

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…

GluteninGliadin

1.BASIC KNOWLEDGE ABOUT 1.BASIC KNOWLEDGE ABOUT BREADBREAD

(3)ABOUT GLUTEN(3)ABOUT GLUTEN It will spread,

if it kneads.

Gluten of flour

1.BACIC1.BACIC KNOWLEDGE ABOUT KNOWLEDGE ABOUT BREAD BREAD

(4)EXTRACTION OF GLUTEN(4)EXTRACTION OF GLUTEN

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　

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℃

(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

　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?

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　　　　 　　

＊ 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.

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 　　

*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

*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.

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.

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

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.

Before fermentation

The rate of expansion measured in before or after fermentation

.

After fermentation

RESULTRESULTThe

size of dough (cm)

Time (minutes)

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

　

Inconsis--tent…

As time is formed, fluffy admiration

increased!!

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!

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.

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.

　　

　＊ 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

Thank you for listening