EXPERIMENT 2 : EVALUATION OF DIFFERENT BAKERY PRODUCTS BY

DISPLACEMENT TEST
INTRODUCTION:
Loaf volume is the principal component of cake/bread quality evaluation and rapeseed
displacement has been the method of choice. This is a vital aspect of the consumer's perception
of value, because in cake/bread and other leavened goods, higher volume for the same weight is
invariably associated with more aerated crumb and superior texture.For a baker or cake/bread
manufacturer, each batch of flour has to be evaluated by test baking to ensure that cake/bread is
made to a uniformly high quality.Loaf volume should be measured 50 minutes after loaves are
removed from the oven by using the rapeseed displacement method.
OBJECTIVE:
To determine the ratio of volume/weight of different types of bread.
MATERIALS :
Bread loaf A ,bread loaf B , bun A and bun B.
APPARATUS :
Vegetable seeds, a rectangular plastic container, ruler , weighing balance and measuring cylinder
.
PROCEDURES :
1. A loaf of bread was weighed after it was cooled to room temperature. The weight was record
as W.
2. The rigid container (A) was filled with vegetables seed and the surface of vegetables seed
was level with a ruler.
3. The vegetable seeds was poured into another container (B) and a thin layer of seeds was
leaved at the bottom of the container A.
4. The bread was placed on the layer of seed in container A.
5. The container A was fill with seeds and the surface was level with a ruler.
6. The remaining seeds was poured in container B into a measuring cylinder and the volume,V
was obtained.

RESULTS
BREAD

WEIGH (g)

VOLUME (ml)

Gardenia

621.95

2260

Massimmo

633.52

2200

3.63

3.47

Ratio ,

V
W

Table 1: Weigh and volume of bread.

BUN

WEIGH (g)

VOLUME (ml)

Red bean

19.17

128.7

Wheat bun

29.76

95.00

6.71

3.19

Ratio,

V
W

Table 2: Weigh and volume of bun.

DISCUSSION :
The ratio

V
W , of gardenia is 3.63 and ratio of massimmo is 3.47 .This shows that

V
gardenia have higher ratio than massimmo. While, the ratio W , of red bean is 6.71 and
ratio of wheat bun is 3.19 . This shows that red bean have higher ratio than wheat bun. The
factors that influence the difference density is the weight of bread and the level the surface
with ruler usually can influence the differences in value of ratio for each sample.Thus,the
lower the weight of bread the higher the ratio. The surface may not be level properly hence
affect the ratio. There are similar method that is commonly used in food industry to measure

the ratio of volume per weight. Which is Bakers Percentage . By using baker's percentage,
each ingred ient in a formula is expressed as a percentage of the flour weight, and the flour
weight is always expressed as 100%. This total amount includes all the flour used in a recipe
so must also include different types of flour and the flour in a preferment if this is part of the
recipe.

CONCLUSIONS
To conclude , the ratio of volume/weight of different types of bread was determined which are
gardenia is 3.63 and ratio of massimmo is 3.47 while red bean is 6.71 and ratio of wheat bun is
3.19 .

REFERENCES:
1.

Paula I. Figoni (2010). How Baking Works: Exploring the Fundamentals of Baking
Science. New York: Wiley. pp. 911. ISBN 0-470-39267-3. Retrieved 2010-1206.Baker's percentage sometimes called formula percentage or indicated as "on flour
weight basis" is different from the percentages commonly taught in math classes.

2.

Hui, Yiu H. (2006). Handbook of food science, technology, and engineering.

Washington, DC: Taylor & Francis. p. 16-6. ISBN 0-8493-9849-5. Retrieved 2010-12-09.

3.

Michele Marcotte; HosahalliRamaswamy (2005). Food Processing: Principles and

Applications. Boca Raton: CRC. pp. 1415. ISBN 1-58716-008-0. Retrieved 2010-12-25.

4.

Google Calculator, retrieved 2010-12-18

5.

http://www.stellaculinary.com/scs20.com