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Bread and Yeast Concept Map - Coggle Diagram
Bread and Yeast Concept Map
CO2
expansion of CO2 bubbles to dough are done b/c it acts as a yeast ferment)
yeast ferment meaning that yeast breaks down chemical properties in dough
sugar from starch granules are released
Co2 bubbles expand with the use of mechanical work.
Co2 removed by folding dough in certain way
CO2 bubbles form quicker when dough mixed quicker
Protein
(key part of wheat flour)
Flour: 12% protein (consists of gluten proteins)
proteins hydrate when flour mixed with water, hydration of protein=formation of the viscoelastic matrix of starch granules
viscoelastic matrix=meaning matrix is a mix between viscous and elastic behavior (medium consistency of flow)
Type of Gluten: Gliadins and Glutenins
water-insoluble
has hydrophobic amino acids (glutamine)
hydrogen bonds is formed between protein strands
proteins has nitrogen; nitrogen= growth of the germinating wheat
seedling
Additives and Adulterants
prevents bread from going stale (retains moisture)
make bread look white/more appealing and could use cheap ingredients (potato, wheat...)
sugar: provides energy for yeast (yeast converts sugar to carbon dioxide and some times alcohol)
Salt
regulates yeast activity
encourages protein molecules to approach closer which means stronger dough (less chance of being sticky)
slows down carbon bubbles' growth in bread
Oxidizing Agents
causes disulfide bond formation.
holds the
glutenin components together in dough in process of making bread
more oxidizing agents means less fermentation time for the bread
fermentation causes bread to rise