Monday, March 30, 2009
Diffference in the Chemical Changes between Two End Products of Plain Rock Buns
Plain Flour: The processes of gelatinization* and gluten development** is able to occur readiy when the batter is heated in the oven and when the batter mixture is stirred to a dropping consistency respectively.Wholemeal Flour: The high content of fiber (present in the bran of the grain) in the flour absorbs almost all the currounding water/liquids available for gelatinization to be lesser. Thus, this inhibits the gelatinization process and contributes to weaker structure plain rock buns.
The weak structure is due to the inhibition of gluten development as well because water/liquids is also needed for this chemical process to occur. Hence, with fiber absorbing almost all the surrounding water/liquids, there will be lesser water molecules for the starch granules to form gluten.
*Gelatinization - The swelling of starch granules and migration of some amylose molecules into the cooking water when starch is heated in water to thicken various food products.
**Gluten development - Complex of gliadin and glutenin that develops in wheat flour mixtures when water is added and the batter or dough is manipulated by stirring, beating and keading.
Acknowledgement
McWilliams, Margaret (2008). Foods: Experimental Perspectives. United States of America. Peter Marshall
Nutritional Comparison between Two End Products of Plain Rock Buns
Bran - An excellent source of fiber and minerals. Just beneath it, there is a less fibrous coating called the aleurone layer, which contains protein, phosphurus, thiamin and other B vitamins, and some fat.Endosperm - The starch in it makes grains an excellent source of complex carbohydrates, especially whole grains with their added fiber from its bran. It serves as the basis for all flours, which are made by separating the endosperm from the husk, bran and germ, and then milling it into flour.
Germ - Rich in fat, excellent source of B vitamins(folate & thiamin) and vitamin E, and with some content of protein, vitamins, and minerals(phosphurus, zinc and magnesium). The fat content makes it susceptible to spoilage which is why they have a much shorter shelf-life then pure white flours.
Plain Flour: It is the fine powder processed from crushing the endosperm and the removal of both the bran and the aleurone layer of the grain.
Wholemeal Flour: The bran, endosperm and germ of the grain is milled* into flour.
*Milling is the grinding and refining of cereal grains.
Acknowledgements
1) Brown, Amy C. (2000). Understanding Food: Principles And Preparation. United States of America: Peter Marshall
2) Wikipedia: The Free Encyclopedia. Cereal germ. Retrieved March 30, 2009, from http://en.wikipedia.org/wiki/Cereal_germ
3) Wikipedia: The Free Encyclopedia. Cereal germ. Retrieved March 30, 2009, from http://en.wikipedia.org/wiki/Whole_grain
Sunday, March 15, 2009
Sensory Comparison between Two End Products of Plain Rock Buns
End Product using Plain Flour
Appearance: An uneven surface and rocky outlook but is soft in the inside. Despite having a golden brown surface, it is milky white in the inside.
Aroma: A faint scent of vanilla when cooled and a strong scent of butter when baking.
Flavour: Butter-like and sweet taste.
Texture: Hard and crispy on the outside but is soft and crumble into big pieces.
End Product using Wholemeal Flour
Appearance: Even convex surface(This is because the bran and germ present weaken the gluten development and reduce the rise.) and hard outlook. Dark brown surface and light brown inside.
Aroma: A strong scent of wheat in addition to the sweet butter scent.
Flavour: Buttery sweet taste masked by a strong wheat flavour.
Texture: Very coarse and crumbles into small grains easilt which makes it very crunchy.
Recipe for Plain Rock Buns with Pictures
Ingredients required
100g of plain flour is weighed
Sifting of 100g plain flour, a pinch of salt & 1/2 teaspoon baking powder into a big bowl
50g of sugar is weighed
Sugar is added to the sifted plain flour, salt & baking powder in the big bowl
50g of fat (butter) is weighed
Rubbing-in the fat with fingertips into the flour mixture...
until the mixture resembles breadcrumbs.
2 tablespoons of eggs & milk is added to the breadcrumbs mixture in the big bowl
*Note: 2-3 tablespoons of milk can be added to the egg mixture
1/2 teaspoon of vanilla essence is then added to the breadcrumbs mixture in the big bowl
The mixture in the big bowl are then stirred to a dropping consistency.
*Note: Do not stir the mixture for too long!
Filling up of 3/4 mixture into the patty tins & baked in a preheated oven of temperature 200 degrees Celsius for 5mins & then lowered the temperature to 190 degree Celsius and baked for another 15mins.
End product (using plain flour)
End Product (using wholemeal flour)
*Note: The whole process is repeated using wholemeal flour instead of plain flour.
Tuesday, March 3, 2009
Basic Recipe for Plain Rock Buns (Rubbing-in Method)
Ingredients
1) 100g plain flour
2) 1/2 teaspoon baking powder
3) Pinch of salt
4) 50g fat
5) 50g sugar
6) 1/2-3/4 egg = 2 tablespoons or 1/2egg + milk
7) 1/2 teaspoon vanilla essence
Method
1) Grease a patty tin or use paper cases for these cakes.
2) Sift the flour, salt and baking powder into a big bowl.
3) Rub the fat with the fingertips into the flour until the mixture resembles breadcrumbs.
4) Add sugar then pour in the beaten egg, milk and vanilla essence and stir to a dropping consistency.
5) Fill the mixture into the patty tins or paper cases (three quarters full) and bake in a preheated oven of temperature 200 degrees Celsius or Gas Reg.7 for 5 minutes and then lower the hear to 190 degrees Celsius or Gas Reg. 6 for another 15 minutes
Sunday, March 1, 2009
Introduction
About Flower Flour Baking Recipes
The site is dedicated to providing various recipes for baking.
Baking is the heating of food by hot air in an oven using convection currents. Heat can be transferred by the movement of air or liquid. This process is known as convection. As air or liquid is heated, the hotter portions rise above the cold. This creates a convection current.
Baking temperature ranges from 149 to 219°C.
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