Flashcards
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Cards in this deck (5)
- 1FUNCTION OF INGREDIENTS IN BREAD MAKING Yeast: Raising agent: Is a living micro organism. When it’s the ideal conditions for growth, it respires and produces carbon dioxide. Ideal conditions for growth are: Warmth, moisture, food and time.FUCTION OF INGREDIENTS IN BREAD MAKING
Liquid: Moisture: it helps to create the right conditions for the yeast to grow. It also hydrates the flour, helping with gluten formation. - 2FUNCTION OF INGREDIENTS IN BREAD MAKING Salt: Structure: helps with gluten formation. a small amount improves the flavour of the bread. Too much will prevent the yeast from fermenting.FUNCTION OF INGREDIENTS IN BREAD MAKING
Flour: Bulk: it gives bulk to the bread. Absorbs moisture flour can absorb a lot of water to make a dough. Strong flour has a higher protein content so will produce a good quality loaf without it collapsing. - 3FUNCTION OF INGREDIENTS IN BREAD MAKING Sugar: Food for the yeast: sugar provides food energy for the yeast so that they can respire and grow.NUTRITION WITHIN BREAD
Bread is a good source of starchy carbohydrate, protein, B vitamins, calcium and iron. Bread which is made
with wholemeal flour is also a good source of dietary fibre. - 4FOOD SCIENCE IN BREAD MAKING Sifting the flour: the sifting process introduces air which acts as a raising agent and helps the bread to rise in the oven.FOOD SCIENCE IN BREAD MAKING
Adding warm liquid Water hydrates the flour. At 37ºC the liquid provides the optimum temperature for the yeast to ferment and produce the raising agent C02. - 5FOOD SCIENCE IN BREAD MAKINGFOOD SCIENCE IN BREAD MAKING.