Bread

Bread

1. 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

2. 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

3. Bleaching products are added to bread to make it look white - normally looks yellow

4. Nutrients added to bread by law

   • Every 100g of flour must have a minimum content of iron, calcium and B-vitamins

5. 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

6. Strong Plain Flour - More gluten - makes the bread rise

7. Plain flour will make the bread rise but it will not hold shape

8. How To Make Bread

   • Bread

9. Not enough yeast - Bread won't rise. Too much - Produces too much CO2 so bread will rise but collapse

10. Too much salt - Kills yeast - Bread won't rise

11. Bread left to rise - east produces CO2 - Warm so pushes mixture up