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