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Yeast/bread - Coggle Diagram
Yeast/bread
proving
bubble expansion
scaling
moulding (tin) or freeform
flavor vs time
fermentation
lactose, milk whey
covering of bread
temperature and moisture of environment
rise
starter cultures
bacteria
yeast
lactic acid bacteria (LAB)
baking soda/baking powder
mixed cultures
mechanical work
CO2 bubbles
gluten sheets (stretch, elasticity)
dough "strength"
oxidization agents
potassium bromate
ascorbic acid
fission
loaf volume
ingredients
hydrophobic fats
HPKO (hardened/party hardened hydrogenated palm kernel oil)
eggs
fruit/vegetables
salt content
stickiness
acidity (pH)
CBP bread
germination
sprouted grain bread
low gluten bread
activated dough process (ADP)
high water
high yeast
L-cysteine
rapid acting reducing agent
softness/toughness of dough
stales slowly
polar lipids (anti-stale agent)
"water-proofing"
modern wholemeal bread
industrial bread
shelf life in the market vs in a bakery
preservatives
taste
freshness / staleness
price vs value
nutritional value
hydration
oil
palm oil
vegetable oil
water
milk
eggs
structure
gluten
nitrogen
non-soluable fiber
hydrophobic amino acids
Malliard Reaction w/ gluten
hydration + mechanical work = hydrogen bonds
protein
starch
flour (all purpose, high gluten, gluten-free)
sourbread
bacteria in flour
sterilization of tools/hands
white bread vs whole wheat
crystallization
crumb structure
density/concentration
distribution of ingredients (if applicable)
color of crust
evenness of bake