Experiment 3.0

So this time of experiment we going to make doughnut and bread. What is the catch here??heheee

We are going to test out on the leavening agents that is commonly used to make bakery products such as yeast and baking powder. From that we going to see what is the different for this leavening agent and how its affect the texture and structure of the doughnut and bread. The bread will be done using 2 method which are sponge and straight method. But for the bread we add special ingredient which is chick peas flour that we substitutes with wheat flour for about 50% and the result is expected.

But first we have to make the dough first.

window test being done to see if the gluten form

Now i will show the result...

as you can see from the picture..the most left is the doughnut that using the yeast as leavening agent, next to it is using baking powder, the most right is the basic doughnut without using any leavening agents as the control and the back doughnut is using over beaten dough.

from the result it is known that the yeast is the best leavening agent for doughnut based on the structure and texture. So I suggest everyone go for the yeast!!:)

As for the bread the left one is the sponge method which is more fluffy and better structure and texture. In the middle is the straight method that have slight dense structure and texture while the most right is the 50% substitute chick peas flour and as you can see it has the most dense structure and texture for the 3 breads.

p/s: u never know what will happen until u experiment...