1.1 Dates
Dates known as dates palm and its scientific name are Phoenix Dactylifera L. which is the monocotyledon of family of Palmae and from Coryphoideae genera. It is at the five rank fresh fruit of the tropical and sub-tropical fruits after citrus fruits, mangoes, bananas and pineapples. Dates originates from Saudi Arabia, Saudi Arabia known as the mother country of dates palm tree and there are more 300 types of dates palm which have their own taste and texture. Dates palm tree is popular fruit in arid and semiarid regions (Al-Farsi & Lee, 2008a). There is two relatives of dates palm which are Wild Date Palm (Phoenix Sylvestris), and it is widely used for sugar making in India and Canary Palm (Phoenix Canariensis) as ornamental palm at …show more content…
Firstly, mixing and handling are handled by using warmed liquid with sugar, salt, yeast and softened fat and one third of flour need to blend with liquid ingredient and mixed vigorously. Next, kneading is for development of strong elastic gluten strand from flour and its rhythmical movement by using fingers to pull mass over into position, and pressure to dough applied by the lower part of hand. Fermentation process is preparation of yeast, carbon dioxide that produce from fermentation, it will cause dough rising. By product of fermentation are organic acid, amino acid, and others that give characteristics to bread flavour and its make there is increase amount of acid during fermentation. Proofing process is called final rising in the pan, it is to avoid crust formation and it control the temperature and humidity for fermentation and proofing dough, then molded the dough into loaf and put in baking pan but it is before undergoes proofing, the bread had been shaped and decorates. After undergoes all process, baking process which there is gas production and expansion and there is also rising of dough, the temperature of interior loaf gradually increase until reached temperature which destroyed the yeast, inactivate action of enzyme and stop fermentation. (Marrion Bennion and Barbara …show more content…
Producer also can understand consumer habits and their acceptance criteria. Food texture can be analysing by touch, taste and smell. Principles of texture analyzer are physically deforming the sample in controlled manner and measure its response. Characteristic force responses show the sample mechanical properties which is correlate to the sensory attributes of consumer. It also performs the procedure automatically and result showed at the screen or digital numerical display. During the movement, the created forced are manipulated to recreate consumer interaction, such an example, it enables the direct measurement and producer will be able to predict the sample preference and