Assessment Requirements for FBPRBK4008 Apply bread baking science

Release: 1

Assessment Requirements for FBPRBK4008 Apply bread baking science

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has explored baking science through processing two of the following bread product varieties:

white/bakers flour product

low protein flour product

rye flour product

meal flour product

grain flour product.

For each the two bakery product varieties, the individual must have explored:

the chemical and physical changes during the processing and mixing, including:

undermixing protein development using low intensity mixing

overmixing protein development using high intensity mixing

baking of undermixed dough to record volume and baked colour against a uniform standard dough

baking of overmixed dough to record volume, pan flow and baked colour against a uniform standard dough

recording the change in extension of gluten or window testing of fermentation doughs between undermixed dough and overmixed dough against a uniform standard dough

liquid washing of bread doughs, including:

baking of protein balls to record volume and baked colour against protein level

measuring baked and cut protein balls to record crumb strength and texture

adjusting the salt levels lower in a bread dough product to record the acceptable levels of both dough maturity and bread flavour, including:

mixing tolerance changes in reduced salt doughs

flavour tolerance changes in reduced salt doughs

mixing time changes in delayed salt method doughs

liquid hydration of reduced salt doughs

adjusting and recording yeast levels in bread doughs to counteract the effect of sugar on fermentation doughs, including:

raising the percentage of yeast to percentage of sugar in the dough between 5% up until 15% sugar

comparing the rises in yeast levels against the processing times of a uniform standard bread dough based on 2% sugar

recording the change in hydration levels against the change in sugar levels

recording the change in salt levels against the change in sugar and yeast levels.

The individual must record the changes in the overall processing times of production of the two different bread dough types, including different protein and sugar levels. The individual must record the changes in processing times using two different varieties of bread improver, including the:

overall processing time changes in fermented product

finished baked product internal characteristics

external baked product characteristics

volume differences against a uniform standard product.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the chemical and physical changes during the processing and mixing of bread dough products

mixing bread doughs, including:

energy inputs of different mixing systems, including high energy and low energy mixing

the effects of energy on mixing fermented dough, and how it affects gluten development

the effects of energy on mixing fermented dough, and how it affects baked qualities

liquid washing of bread doughs, including how the protein level affects:

the baked quality of protein balls

the internal structure of baked protein balls

the effects of altering the salt levels in bread doughs, including changes in:

dough tolerance during mixing

fermentation and flavour

mixing times

processing and fermentation times

the effects of altering the yeast levels in doughs to counteract the effect of sugar or fat on bread doughs, including changes in:

yeast levels to counter-affect the quantity of sugar and fat levels

hydration levels to counter-affect the quantity of sugar or fat levels

salt levels to counter-affect the quantity of sugar or fat levels

the characteristics of different varieties of bread improver and their effects, including:

processing changes

finished baked product internal characteristics

external baked product characteristics

baked volume differences

the cause-and-effect relationship on bread production processes of the following:

mixing and fermentation changes

changes of yeast levels

changes of salt levels

changes of protein levels

changes of sugar levels

changes of hydration levels

dough rheology and bread baking science considerations, including:

the basic structures and properties of sugars, proteins and fats

common chemical reactions

common physical reactions

physical dough testing

panary aeration

the content and purpose of a Certificate of Analysis for a commercial grade bread making flour, including the detailed analyses and how these affect bread production, including:

protein percentage

moisture percentage

water absorption percentage

extensograph height in Brabender Units (BU)

extensograph length in centimetre square (CMS)

falling number

development time in minutes

food and bakery science terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

•	physical conditions:

a commercial bakery or laboratory, or an environment that accurately represents workplace conditions

access to the internet

resources, equipment and materials:

relevant trade magazines and published articles

commercial Certificate of Analysis

equipment and ingredients relevant to the product and process types specified in the performance evidence

bread science measuring equipment to meet the requirements of the performance evidence

specifications:

access to the Food Standards Code

bread recipes and specifications

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4