Bread
Commodities
What do the ingredients in bread actually do??

WHEAT FLOUR

LIQUID

YEAST

SALT

ABSORBS MOISTURE

STRONG FLOUR

TASTE

NUTRIENTS

BULK

It gives bulk to the bread

Different types of flour give different flavours to bread

Flour can absorb a lot of water to make a dough

Has high protein content so will produce a good quality loaf that does not collapse

Provides starchy carbohydrates, protein and is fortified with vitamins and minerals

WARMTH

STEAM

MOISTURE

STRUCTURE

It helps to create the right conditions for the yeast to grow. Liquid hydrates the flour, helping with gluten formation

Just the right temperature to encourage the yeast to grow. The ideal temperature is 37*C

When the dough is baked, water turns to to steam and helps it to rise

Liquid binds everything together to make the dough

WARMTH

MOISTURE

The ideal conditions for growth are:

FOOD

RAISING AGENT - yeast is a living microorganism. When it has the ideal conditions for growth, it RESPIRES and produces carbon dioxide

TIME

Ideally about body temperature (37*C)

Water is added to the dough

Sugar is an ideal food for the yeast

For the yeast to ferment

TASTE

TOO MUCH

STRUCTURE

Helps with gluten formation

A small amount of salt improves the flavour of the bread

Will stop the yeast from fermenting

FAT

SUGAR

ASCORBIC ACID

SHORTENING

TASTE

LUBRICATION

SHELF LIFE

Fat allows the other ingredients to slide over each other so the bread can rise

Fat coats the particles of flour and stops it absorbing water, so only a small amount should be used

Enhances the flavour

Fat improves the texture of the bread, keeping it moist and preventing it from going stale quickly

BROWNING

TASTE

FOOD FOR THE YEAST

Sugar provides food energy for the yeast so that it can respire and grow

Sugar turns to caramel when it is cooked and makes the crust brown

Sugar adds sweetness to the bread

Added mainly in the commercial manufacture or bread, it speeds up the time takes to make the bread