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Abstract
In any food recipe, each ingredient plays an important role in changing the flavor and sometimes
the ability to keep the structure together. Our goal in this project was to see how using different
flours affect the elasticity, moistness, and how much the loaves of bread rose within our banana
bread. One banana bread was made with all-purpose flour, the second was made with bread
flour, and the third was baked with coconut flour. Other than the different flours used, it was
appropriate to keep all of the other ingredients the same. We are aware that it is common to see a
different amount of another ingredient used due to the flour choice. By experimenting on the
different loaves of bread, each test took on either a qualitative or quantitative approach. The end
results came out to show each bread being successful in a test. The all-purpose bread rose the
most, the coconut flour bread had been the moistest, and the bread flour bread had been the most
elasticity. What this means for you, as the reader, is that the type of flour you will want to use
completely depends on personal opinion. Specifically, the all-purpose flour bread will be more
visually appealing. Whereas the bread flour will look decent and be the chewiest. The coconut
flour, we learned, will not stay together but is considered the moistest.
Key Terms: Banana Bread, Bread Flour, All-Purpose Flour, Coconut Flour, Moist, Elasticity,
Rise, and Quantitative
Test Number Three - Elasticity Overall, with strain and stress determined,
the elasticity can be found using the
The final test covers the elasticity of the equation below.
final pieces of banana bread. To do this, we
were to place a weight on top of the bread Elasticity = Stress/Strain
and measure how much it has been
compressed. Each piece of bread will be of Results
different size due to the different types of Drawn from the methods, we were able to
flours we had used. This is where we need to observe how each type of flour could
note how because the coconut flour bread contribute to the physical features of the
came out crumbly, the best option was to banana bread. This includes the rise,
take the largest piece and use this. elasticity, and how moist it turned out.
The first step when going through the Below you will see the results from all three
process of finding elasticity is to determine tests.
what the stress is.
Rise Results:
Stress = Force/Area*
Looking at the very bottom row, the bread
flour banana bread did come out as the most
elastic. This was to be predicted, for the
bread flour holds the most gluten, and it is
known from the earlier mention that gluten
and elasticity tend to come hand and hand.
Discussion
The banana bread that produced the most When proceeding with our methods, minor
rise was, in fact, the all-purpose flour bread. errors occurred that could affect the
It’s important to acknowledge that because accuracy of our results. There were also
the coconut flour banana bread came out concerns and things we wish had taken place
broken, it wasn’t possible to know the full during the experiment.
height.
What this can look like is a concern in moist
Moist Results: testing, how we had to be aware of the fact
that if the bread were to sit out too long it
would mold. Molding is described as the
meeting between bread and mold spores that
float in the air, once settled mold will begin
to grow. The moister the bread, the faster the
After the drying process took place, it was mold will grow. Therefore, time was limited
clear that the coconut flour banana bread to 12 hours.
contained the moistest by looking at the
percentage of decrease. This is due to how Also in the moist testing, it occurred to us
much lighter the bread resulted after 12 that the bread should have been cut into
hours compared to the other two loaves of similar size slices, held within the same size
bread. open containers, to keep the situation almost
identical.
Elasticity Results:
It may have been noticed how in the rising
test, the coconut bread was significantly
shorter than the other two. This is due to
how the coconut flour bread came out
crumbly, a key physical feature. It should
also be noticed that this has impacted every
test. Within the moist test, it was impossible
to have the coconut bread sliced due to its
features. Our beginning hypothesis states The rise of the banana bread is more for the
that the coconut flour will be found as the overall appearance and how it makes for
least stable, and our results do now match better presentation. So when it comes down
this. Although it was also referenced that to pleasing guest, the best option would be
bread flour would hold the larger rise when to follow through with the all-purpose flour.
in fact, the all-purpose flour did.
Elasticity may seem odd to a reader as of
With the elasticity trial, the small piece was right now, but the elasticity of your banana
incapable of holding the weight of the force bread largely impacts what the chewiness.
like the other two were capable of. This When making the bread, if you decide that
forced a fast reaction of measurement you want your bread chewy and easy to bite
accuracy. The size of the compressed into, we recommend the bread flour. It
coconut bread was also recognizably smaller should be kept in mind that we simply prefer
just by viewing the stress and strain bread flour rather than all-purpose and
measurements. coconut, and not to all flours.
Conclusion
When baking you commonly want your food
item to come out well-made and in the shape
of the tray or pan that you want it to stand.
You would think that buying trays/pans (that
hold dough) would stay that shape.