Please enable JavaScript.
Coggle requires JavaScript to display documents.
Functions of ingredients/processes in bread - Coggle Diagram
Functions of ingredients/processes in bread
Raising agents
Biological raising agents
Instant dry yeast
Fresh yeast
As well as to help baked foods rise, it helps to bring out a slightly sweet flavour.
The yeast breaks down the starch in the flour to form carbon dioxide and ethanol. The carbon dioxide forms small air bubbles, which makes the dough ferment and become airy.
Active dry yeast
Makes bread rise, stretch and expand; can give it flavour.
Dry yeast is a granular powder made from dehydrated unicellular organisms. When rehydrated (mixed with liquid) in bread making, those organisms feed off the sugar and starch and produce alcohol and carbon dioxide.
Mechanical raising agents
Air
Steam
Chemical raising agents
Bicarbonate of soda
When mixed with an acid, CO2 gas bubbles are produced which provides air to the dough causing it to expand.
Baking powder
As with bicarbonate of soda, it helps to create air bubbles which make the dough rise giving a light, airy texture.
It is made from an alkali, bicarbonate of soda, and an acid, cream of tartar with a filler like corn/rice flour which absorbs moisture.
Fat
The fat in bread provides flavour and lubricates the dough. Helps to retain the gases during baking and ensuring a well risen dough that has a soft crumb and stays fresh for longer. Oil or butter can be used:
Oil
Oil gives a different flavour to butter and can create a more moist dough.
Butter
Creates a more melt-in-the-mouth texture.
Four
The flour in bread provides the main structure - bread wouldn't be if there wasn't flour.
There are different flours which are better for making different foods due to their protein/gluten content and other factors.
Strong white bread flour
Strong white bread flour is high in gluten meaning that the dough can stretch to hold carbon dioxide in the dough so that the dough can rise and have a light and airy texture.
All purpose flour
If you use all-purpose flour in bread, the gluten structure will not be as strong meaning that the dough can't stretch; the crumb of the bread will be tighter.
Self-raising flour
Self-raising flour contains baking powder which when the dough is made, produces gas causing the dough to rise without needing yeast.
Liquid
Binds ingredients together, works with gluten so that the dough can be more stretchy. The water or milk used should be warm to help to ferment the yeast.
Milk tenderises the crumb in bread and makes it softer and sweeter than water.
Sugar
Provides food for the yeast, so it can ferment and produce bubbles that cause the dough to rise. Also provides flavour.
It binds with water to help lock in moisture and keeping the bread moist.
Salt
Salt tightens the gluten bonds in the dough and makes them stronger which then helps the dough to hold carbon dioxide inside more effectively and therefore helping to cerate a airy texture.
Salt also helps to bring out the flavours in the dough.