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    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Hello Community:
      We have received an inquiry about processing and ingredient evaluation. Please contribute your suggestions.
      I will cross-post this to other product forums as well. (breads and cookies)

      Hi Dr Lin,
      I am “saba iqbal” I am doing work on wheat flour optimization
      I need to learn that what are the key parameters of bread, cookies, cake and flat bread to be optimized
      Lets suppose I add some enzyme or additive to optimize my bread loaf volume then how can I decide that bread loaf volume needs to be optimized and if it needs to be optimized how can I decide how much amount of additive should be added into
      So I need some standard physicochemical, rheological, and baking properties of bread, cookies, cake and flat bread
      I also need the detailed sensory sheet of the mentioned baked items
      I will be grateful to u. waiting for you reply. Thanks and regards
      SabaIqbal

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      To @Saba Iqbal: The sensory response for your question in the bread topic are the same for cakes and cookies.
      Baking evaluation for cakes in slightly different than breads. For volume measurements rapeseed displacement can be used, or a laser scanner. While the laser scanner can provide more precise details, the cakes must be frozen first before mounting on the platform vertically. This also requires separate cakes to be produced for volume and texture analysis, or perform texture analysis after thawing frozen cakes (not ideal). Texture analysis is generally not done on the interior crumb, and rather the whole cake. It is best to set up a template for aligning each cake in the same position to obtain texture firmness values from the center of the cake, and 2 from a distance between the center and the edge of the cake. The interior crumb is evaluated for openness and evenness of the grain, and or crumb color.
      Before baking the batter is evaluated for aeration – specific gravity – and flow, sometimes referred to as viscosity. Specific gravity is measure in a known volume specific gravity cup. A 100 ml cup is ideal. In North America most high ratio cake batters have a specific gravity, or density, or 0.8-0.9 – i.e. 80-90g in a 100 ml cup. batter flow is measured using a Bostwick Consistometer. This measures the distance in cm the batter flows after 2 minutes. Batter temperature is also recorded as this can often relate to variances in other results. There are approved AACC methods of evaluation for all of these processes.

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