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Bread Commodities What do the ingredients in bread actually do?? (YEAST,…
Bread
Commodities
What do the ingredients in bread actually do??
WHEAT FLOUR
ABSORBS MOISTURE
Flour can absorb a lot of water to make a dough
STRONG FLOUR
Has high protein content so will produce a good quality loaf that does not collapse
TASTE
Different types of flour give different flavours to bread
NUTRIENTS
Provides starchy carbohydrates, protein and is fortified with vitamins and minerals
BULK
It gives bulk to the bread
LIQUID
WARMTH
Just the right temperature to encourage the yeast to grow. The ideal temperature is 37*C
STEAM
When the dough is baked, water turns to to steam and helps it to rise
MOISTURE
It helps to create the right conditions for the yeast to grow. Liquid hydrates the flour, helping with gluten formation
STRUCTURE
Liquid binds everything together to make the dough
YEAST
WARMTH
Ideally about body temperature (37*C)
MOISTURE
Water is added to the dough
The ideal conditions for growth are:
FOOD
Sugar is an ideal food for the yeast
RAISING AGENT - yeast is a living microorganism. When it has the ideal conditions for growth, it RESPIRES and produces carbon dioxide
TIME
For the yeast to ferment
SALT
TASTE
A small amount of salt improves the flavour of the bread
TOO MUCH
Will stop the yeast from fermenting
STRUCTURE
Helps with gluten formation
FAT
SHORTENING
Fat coats the particles of flour and stops it absorbing water, so only a small amount should be used
TASTE
Enhances the flavour
LUBRICATION
Fat allows the other ingredients to slide over each other so the bread can rise
SHELF LIFE
Fat improves the texture of the bread, keeping it moist and preventing it from going stale quickly
SUGAR
BROWNING
Sugar turns to caramel when it is cooked and makes the crust brown
TASTE
Sugar adds sweetness to the bread
FOOD FOR THE YEAST
Sugar provides food energy for the yeast so that it can respire and grow
ASCORBIC ACID
Added mainly in the commercial manufacture or bread, it speeds up the time takes to make the bread