What should be the temperature of all materials mixed with yeast? Why?
What should be the difference in the temperature of the oven for loaf bread and for biscuits? Explain.
Why should bread be stored in a covered tin box?
At what temperatures should biscuits and loaf bread bake? Why are these foods baked at different temperatures?
For how long a time should biscuits and bread bake? Explain the difference in the length of time of baking each.
LESSON CXXXVI
WHEAT FLOUR—BREAD SPONGE
EXPERIMENT 78: PROTEIN IN FLOUR.—Make a stiff dough, using 2 tablespoonfuls of bread flour and about 1/2 tablespoonful of water. Knead well, and allow to stand for 20 minutes. Then tie the dough in cheese- cloth, place it in a bowl of water, and knead for a few minutes.
Pour a little of the water in a test tube; drain the remainder of the water from the dough. Add more water to the bowl. Again knead the dough under the clean water.
Examine the material in the cloth. What is its color? Feel and pull it. Put a little on a plate to dry, and bake some in the oven. Examine after drying and baking. How has it changed in size by heating?