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Bread Rolls Experiment - Coggle Diagram
Bread Rolls Experiment
types of flours
plain flour
pasta flour
wholemeal flour
strong bread flour
gluten free flour
temperature of the room the dough rests in
temperature of the oven
temperature of the water
It has to be warm so it can activate the raising agent(yeast)
Volume of water added
CONTROL bread roll (strong bread flour)
same measurements of the flours
time the bread rolls stay in the oven for
kneading time
size of the bread rolls should be equal
all bread rolls should be of the same shape
time the dough rests for
wether you preheat the oven or not