The recipe we modified is the Beginner’s White Bread. Our goal is to introduce people a bread that is made by simple ingredients which is rich in fiber. This is a modification project done for our Nutrition 320 class. The whole purpose of the experiment was to increase the fiber content in the bread. The process of making white flour removes the bran and the germ part of the seed, which are rich in fiber making any product made from white flour, like all purpose, lower in fiber content.
We substituted whole wheat and Oat flour for all-purpose flour to increase the amount of fiber in the bread. In addition, we also substitute olive oil (healthier fat) for butter to lower the amount of saturated fat. Overall, all the ingredients we swapped, they made a more nutritious and healthier version of everyday bread you can make at home.
The ingredients we used for the bread
Beginner’s White Bread | Modified Bread |
3 Cups of All Purpose Flour | 1 Cup of Quick Oats, 2 Cups of Whole Wheat Flour |
1 Tablespoon of Salted Butter | 1 Tablespoon of Olive Oil |
1 Tablespoon of White Sugar | 1 Tablespoon of White Sugar |
1 Teaspoon of Table Salt | 1 Teaspoon of Table Salt |
1 Packet of Yeast | 1 Packet of Yeast |
1/2 Cup of Water | 1/2 Cup of Water |
1/4 Cup of Whole Milk | 1/4 Cup of Whole Milk |
Whole wheat and oat flour All-purpose flour
*(we accidentally put butter into the picture instead of olive oil for the modified recipe)
All the dry and wet ingredients were mixed separately in two bowls. Then after that we mixed them together and started kneading. As we prepare our dough using different flour types, two dough looked different. All purpose was white and clean looking and whole wheat/oat flour was dark and rough.
White Bread Modified Bread
We kneaded the flour until it formed some nice dough and coated the dough with olive oil. After that, we covered the dough with cloth so they won’t dry and let them sit on top of warm oven. The waiting time was 25 minutes.
Dough after kneading Dough after rising
After the rising period ended, we split each dough into two, making a total of four breads and baked them into an oven at 400ºF for 30 minutes.
After baking
(Left)Wholewheat/oat (Right) white (top) white (bottom) wholewheat/oat
We have to say that we were little surprise by the result. Gluten plays a big role in rising of the dough and as well as the bread. Since whole wheat flour has less gluten and also contains the barns that might cut the existing gluten short, the whole wheat/oat flour dough/bread was not expected to rise as well as the white bread that is made from all purpose flour. But the both product had about the volume after rising.
We served the bread in bite sizes .
When they were done, we tasted them and served them to our lab group to measure the quality and the differences of the original and modified recipes. I personally liked the texture as well as the taste of the wholewheat/oat flour bread. We created a survey for everyone to fill out. At the end, we collected the survey and took an average of all the ratings for both white and wholewheat/oat bread.
Survey Averages
Color
1= White 5= Golden |
Crumb
1= Dense 5= Large |
Moisture
1= Dry 5= Moist |
Flavor
1= Bland 5= Rich |
Tenderness
1=Tough 5=Tender |
Smell
1=Mild 5= Strong |
Rise
1=Flat 5= Puffy |
Chewiness
1= Mushy 5= Chewy |
|
White Bread | 3 | 4 | 3 | 4 | 3 | 2 | 3 | 3 |
Whole Wheat Bread | 4 | 2 | 3 | 3 | 3 | 2 | 3.5 | 3 |
The whole wheat/oat bread was more dense as well as more moist comparing to the white bread. On the other hand, white bread came out more crummy and chewy than whole wheat/oat flour bread.
Nutrition Comparison:
We used supertrack to create nutrition reports for the two recipes. The result shows that the total calories per loaf of white bread is higher than the modified bread. The total amount of calories of white bread is 1576 calories and the total calories for modified bread is 1464 calories. There is a significant decrease of saturated fat from 82 calories to 52 calories as well as a slight decrease in the amount of sodium from 2459 mg to 2385 mg. Olive oil has higher content of unsaturated fat than butter therefore the modified bread also has higher content of monounsaturated fat and polyunsaturated fat than the white bread. Sodium level went decreased even though we used the same amount of salt because we use olive oil instead of salted butter for the modified recipe. There is an increase in the dietary fiber from 12g to 34g due to whole wheat flour and quick oats flour which has higher fiber content than all purpose flour. The amount of total sugar and added sugar remained the same.
Nutrition Report (more detailed)
Total Calories | Dietary Fiber | Total fat | Saturated Fat | Sodium | Total Sugar | |
White Bread | 1576 kcal | 12g | 18g | 9g | 2459 mg | 17g |
Modified Bread | 1464 kcal | 34g | 32g | 6g | 2358 mg | 17g |
Our group with the finished product
Anni, Ellison , Anju(myself)
citation :
http://www.breadworld.com/recipes/Beginners-White-Bread
Understanding Food Principles and Preparation, 5th edition by Amy Brown
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