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Functions of bread making - Coggle Diagram
Functions of bread making
Yeast
Produces carbon dioxide
causing dough to expand
It helps the bread rise
Adds flavour to the bread
Too much yeast can leave a yeasty flavour to the bread
Strong plain flour
Give its spongy texture
absorbs the water in the dough
Traps Co2 causing the yest to ferment
higher protein content
Higher protein content compared to plain flour
Salt
Used to tighten the gluten strands
Adds flavour to the dough
Enables the dough to hold carbon dioxide more efficiently
It can kill the yeast if the two are mixed together
Sugar
to sweeten the bread
to give flavour to the bread
gives it the crumbly texture
gives it the bread colour
helps retain the moisture
liquids
help bind the ingredients together
when water is vapourisied it expands the dough
increases the volume
warm water is used to help activate the yeast
helps the yest to ferment quickly
responsible for the consistency of bread dough