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Experiment 5: Evaluation of Different Bakery Products by Displacement Test

This experiment determined the volume to weight ratio of two types of bakery products using a displacement test with rapeseed. The Gardenia Chocolate Cream Roll had a higher ratio of 2.89 ml/g compared to the 2.63 ml/g ratio of the Mighty White Chocolate Cream Roll. The ratio was calculated by dividing the volume of each bread, as measured by rapeseed displacement, by its weight. The higher ratio for the Gardenia roll indicates it has a lower density than the Mighty White roll.

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363 views3 pages

Experiment 5: Evaluation of Different Bakery Products by Displacement Test

This experiment determined the volume to weight ratio of two types of bakery products using a displacement test with rapeseed. The Gardenia Chocolate Cream Roll had a higher ratio of 2.89 ml/g compared to the 2.63 ml/g ratio of the Mighty White Chocolate Cream Roll. The ratio was calculated by dividing the volume of each bread, as measured by rapeseed displacement, by its weight. The higher ratio for the Gardenia roll indicates it has a lower density than the Mighty White roll.

Uploaded by

Nur Asilah
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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EXPERIMENT 5: EVALUATION OF DIFFERENT BAKERY PRODUCTS BY

DISPLACEMENT TEST
RESULTS

Table 5.1 Measurement of volume per weight ratio of bakery products

Types of sample
Parameter Gardenia Chocolate Cream Mighty White Chocolate
Roll Cream Roll
Weight, W (g) 58.90 60.90
Volume, V (ml) 170.00 160.00
Ratio, V/W 2.89 2.63

CALCULATION

𝑉
Volume per unit weight for bread =
𝑊

V= volume (ml) of seeds remained or volume of bread displaced

W= weight of bread (g)

Gardenia Chocolate Cream Roll Mighty White Chocolate Cream Roll

𝑉 170.00 𝑉 160.00
= =
𝑊 58.90 𝑊 60.90

= 2.89 ml/g = 2.63 ml/g


DISCUSSION

In this experiment, we are going to determine the ratio of volume per weight different of
different types of bread. We are going to use displacement test using rapeseed to determine the
ratio of gardenia chocolate cream roll bread and mighty white chocolate cream roll bread. A
bakery displacement test is the most common method mills use to determine the baking quality
of their flour. Test baking is another approach used by bakeries for quality control testing. The
volume and shape of the loaf also express the baking quality of the flour, which is linked to
several chemical, physical, and sensory characteristics such as protein quality, enzyme activity,
and damaged starch. As a result, measuring loaf volume has been widely accepted as an
indicator of baking efficiency. Nowadays, loaf volume is determined using the vegetable seed
displacement process, which is unreliable, primitive, repetitive, and laborious because it
requires complete attention and care when performed.

The ratio was calculated using volume of bread divide by the weight of bread. From the result
obtained, the value of ratio of Gardenia Chocolate Cream Roll which is 2.89 ml/g while the
value of ratio of Mighty White Chocolate Cream Roll is 2.63 ml/g. This shows that Gardenia
Chocolate Cream Roll has a higher ratio compared to Mighty White Chocolate Cream Roll.
The weight of the bread and the level surface with a ruler are two variables that can impact the
difference density for each sample. As a result, the higher the percentage, the lower the weight
of bread. Meanwhile, when performing the experiment, the surface could not be adequately
levelled, affecting the value of the ratio.

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