Bread height

FIGURE 15.11 (Continued) Sequential steps followed to perform the 100 g flour straight dough baking test, (h) Determination of bread height, (i) Determination of bread volume by rapeseed displacement, (j) Evaluation of crumb texture. 

Natural rubber can be found as a colloidal emulsion in a white, milky fluid called latex and is widely distributed in the plant kingdom. The Indians called it wood tears. It was not until 1770 that Joseph Priestly suggested the word rubber for the substance, since by rubbing on paper it could be used to erase pencil marks, instead of the previously used bread crumbs. At one time 98% of the world s natural rubber came from a tree, Hevea brasiliensis, native to the Amazon Basin of Brazil which grows to the height of 120 ft. Today most natural rubber is produced on plantations in Malaysia, Indonesia, Singapore, Thailand, and Sri Lanka. Other rubber-bearing plants... 

Music, lighting, the availability of food and drink, should be considered beforehand. Most people report no desire for food during the height of the experience, and then, later on, prefer to have simple, ancient foods like bread, cheese, wine, and fresh fruit. Hunger is usually not the issue. The senses are wide open, and the taste and smell of a fresh orange are unforgettable. 

The texture of bread was evaluated based on an instrumental Texture Profile Analysis (TPA). Bread slices (height 30 mm) were compressed with a universal testing machine (Zwick 1445, Ulm, G) to 15 mm with two repeating cycles. The crumb firmness and the elastic recovery were evaluated as described in ref. 8. The modulus of deformability of starch and flour gels was evaluated as described in ref. 7. 

Proof height (h) Bread volume (rapeseed displacement) Triangular test (j) Bowl-life test Foam (head retention) test (1) AOM... 

---