260892
Description
Mind Map by zarahsharif102, updated more than 1 year ago
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Created by zarahsharif102
over 10 years ago
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Bread
- 3 types of Yeast
- Fresh Yeast - Blended with warm water first
- Dried Yeast - Needs to mixed with warm water and sugar
- Easy-blend yeast - Work quick
- Fresh Yeast - Blended with warm water first
- Flour treatments are added to mixture to improve texture by making the gluten more elastic:
Emulsifier, Soya Flour, Vitamin C, Preservative to stop mould growth
- Bleaching products are added to bread to
make it look white - normally looks yellow
- Nutrients added to bread by law
- Every 100g of flour must have a minimum
content of iron, calcium and B-vitamins
- Every 100g of flour must have a minimum
content of iron, calcium and B-vitamins
- Functions
- Flour: Gluten - makes bread stretchy
- Liquid: Makes mixture into dough - provides warmth
- Yeast - Helps bread rise
- Salt: Strengthens gluten - flavour to dough - control yeast
- Sugar - Used during fermentation proccess
- Fat: Texture and colour
- Vitamin C: Activates yeast - helps it work faster
- Flour: Gluten - makes bread stretchy
- Strong Plain Flour - More gluten - makes the bread rise
- Plain flour will make the bread rise but it will not hold shape
- How To Make Bread
- Not enough yeast - Bread won't rise.
Too much - Produces too much CO2 so
bread will rise but collapse
- Too much salt - Kills yeast - Bread won't rise
- Bread left to rise - east produces CO2 - Warm so pushes mixture up
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