Please enable JavaScript.
Coggle requires JavaScript to display documents.
Raising Agents - Coggle Diagram
Raising Agents
-
-
-
Stages of Fermentation
-
During proving, yeast cells feed on sugar to produce carbon dioxide, alcohol and energy. the Co2 bubbles expand and cause the dough to rise.
While the bread is baking in the oven yeast is killed and fermentation stops alcohol CO2 and water evaporate from the bread gluten causing the bread structure to become firmer maillard's reaction occurs between the sugars and amino acids present giving bread a brown colour pyrodextrin form adding to the brown colour on bread
Types of Yeast
-
Fast-action dried yeast
-
Granular dried yeast with the addition of flour and provers eg, enzymes and ascorbic acid that speed up fermentation
-
-
-
-
-
Chorleywood Process
Vitamin C also strengthens the gluten present in flour, making the dough more elastic.
Chorleywood processing is a process of bread-making that involves the addition of vitamin C to the yeast mixture, which speeds up fermentation, reducing proving time.