<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/platform.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar/3243601367680224450?origin\x3dhttp://cooking-forbeginners.blogspot.com', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>

Designer Blogskins
Site

Layout: S6. DespairandHope
Browser: Neutral
Resolution: 1024 x 768

Profile

Hello! This blog is meant to give you an insight of what cooking and baking is like. You will also learn the fundamental skills of cooking and baking.

Leave a tag for any comments or questions with your name and I'll get back to you shortly.

Chef Talk



Fellow Chefs

Amirah Angeline Atiqah Fadhilah Hamad Hisham Iva Jesscy Lydia Ms Azlina Nurul Raudhah Renuga Shahidah Shahirah Shin Yee Shi Ping Zarifah

Archives
Sunday, March 15, 2009 - 5:51 PM
The Verdict
Back to top, baby.
Okay. So today, I shall reveal the outcome of my baking. I will also do a sensory comparison between the use of plain white flour and wholemeal flour in making this Plain Bun.


As labelled in the picture above, I did three different types namely, plain flour, wholemeal flour and one type of variation which is adding dried fruits and nutmeg. No, I'm not so "kiasu" to actually make it for fun. It was more of a way of thanking my aunt for letting me use the oven and making a mess out of her kitchen, looking at the current situation I am in.

Here is a closer look at the two.

PlainFlour

Wholemeal Flour
Sensory Comparison

Plain Flour

Appearance: It has an off-white to yellow colour. On the surface, a little browning is seen. The browning is also spreaded unevenly. Browning is the cause of caramelisation of the sugars.

Aroma : It has a buttery smell and strong vanilla essence smell coming from the vanilla essence that was added.

Flavour : It has a very buttery taste due to the added butter. It is also sweet because sugar was added. A hint of vanilla can also be tasted.

Texture : It has a rough and uneven surface. It is quite hard as well. It turned out to be more biscuit-like then bun-like. In terms of mouthfeel, there is little crumbling. It is quite hard to be a bun. There is also very tiny air cells, spreaded evenly.

Wholemeal Flour

Appearance: It is brown in colour because of the wholemeal flour and also caramalisation that occurred. It also has a very flat surface.

Aroma : There is a very strong vanilla smell coming from the vanilla essence. The sweet smell of caramalised sugar is also present.

Flavour : It has a very buttery taste due to the added butter. It is also sweet because sugar was added. A hint of vanilla can also be tasted. ( Just like the one using Plain Flour)

Texture : It dents easily when pressed. Also, the surface would break even with a slight puncture. The texture is rough because of the grains from the wholemeal flour. In terms of mouthfeel, it is very crunchy because the bran and germ is included in the wholemeal flour. It crumbles very easily as well because of the grains.* There is also large, random air cells all around.

*It is crumbly because of the germ and bran present in the wholemeal flour which would hinder the development of gluten networks as compared to plain white flour.

Text above was deciphered from http://www.practicallyedible.com/edible.nsf/pages/flour