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Function of ingredients/raising agents in bread - Coggle Diagram
Function of ingredients/raising agents in bread
Flour
Strong bread
Made from hard wheat varieties which are high in gluten. this makes it ideal for dough where it needs to expand and rise well in order to produce a light loaf. it has from 12-14% of protein.
Self raising
Has a protein content of around 8.5%, you would get a similar result to plain flour but it has an added bonus of a leavening agent and enriched with added nutrition - salt and baking powder that helps dough to rise without adding yeast or any other raising agent.
Plain
Higher protein content of 70% of the original grain, but the bran and germ have been removed from the grain. It provides the necessary strength and structure for bread dough, it enhances the rise and volume of the bread.
Wholemeal
Contains gluten but has a high fibre content. It has bran included in te flour, and grain like texture because of the 100% extraction rate - meaning that nothing has been removed from the wheat grain.
Yeast
Fresh
Fresh yeast is also known as compressed yeast, it is sold in tiny cakes and stored in the fridge. It is a moist, living yeast cell that acts as a leavener in the bread making process, helps baked goods to rise and imparts a slightly sweet flavour.
Active dried
Active dry yeast contains course, oblong granules. It must be dissolved first and rehydrated in warm water. It is a living organism that is dormant until activated and will cause the dough to rise.
Instant
Instant yeast is fine granules which are much smaller than active yeast and can be mixed directly into dry ingredients. it has more live cells than active dry yeast and doesn't have to be rehydrated before added to other ingredients.
Salt/Sugar
Salt works to tighten the gluten strands that are formed, which makes them stronger so the carbon dioxide is held efficiently.
Sugar provides food for yeast, which converts it to carbon dioxide and alcohol, and enhances flavour, colour, texture and moisture.
Liquid
Hydrates protein, starch and leavening agents. Water is absorbed this contributes moistness to texture and improves mouthfeel of baked products.
Baking soda
When baking soda is combined with acid, CO2 gas bubbles are released, allows baked goods to rise and become light and fluffy. Once the dough begins to bake, the carbon dioxide will begin to filter through the dough and expand air that is trapped inside.
Baking powder
Baking powder is a chemical leavening agent. Chemical leavening agents added to doughs undergo decomposition and neutralisation reactions to produce carbon dioxide and water vapour. These gases are responsible for expansion, colour, flavour and texture.
Mechanical raising agents
Air
Aeration during mixing provides oxygen for dough development and creates nuclei for the carbon dioxide produced by yeast during proving. It allows the bubbles to be retained to create a well risen dough piece.
Steam
Steam is responsible for preserving the extensibility of the surface of the dough during the oven phase, and also gives the crust a good colour, gloss and promotes heat penetration. When loaves are rising in steam, it helps make the bread lighter with more air inside.