Bread

Bread

1. What’s happening inside the bread?

   • The dough is kneaded to give the bread its texture. The protein in the flour is stretched to make an elastic dough and pockets of gas are formed.
   • Whilst the dough is proving, bubbles of carbon dioxide gas are formed from the yeast action. These help to stretch the dough and make it rise.
   • In the oven the gas bubbles (carbon dioxide and air) expand with the heat. This makes the bread rise further.
   • Eventually the heat sets the loaf giving it a well-risen structure and a light and spongy texture.

2. What yeast needs to work

   • Warmth is needed so that the yeast cells can grow and multiply.
   • The yeast needs feeding to grow- food
   • Time for yeast to do its work and to produce carbon dioxide gas which raises the dough
   • moisture to grow

3. What are yeasts

   • Yeasts are single celled micro-organisms. They are found in the air and on the skin of fruits. Yeasts grow only on sugary foods.
   • yeast is available in fresh, quick-acting, or dried form.

4. Fermentation

   • During this process, the enzymes in the yeast cells obtain energy by converting sugars to alcohol and carbon dioxide.

5. Types Of Flour

   • Strong Bread Flour – white flour that has a high gluten content
   • Self Raising Flour – light flour that has little gluten plus has baking powder added to it to make things rise
   • Type “00” Flour – extra fine flour that has been milled to make it finer – does not rise

6. name breads from different countries

   • Pitta bread,
   • Tiger bread
   • Mexican flat
   • Corn bread
   • Naan Bread
   • Pitta
   • Bagel,
   • Baguette
   • Croissants,
   • Focaccia

7. the main nutrients found in bread

   • Starch or carbohydrates
   • Protein
   • Vitamin B
   • Fat
   • ron
   • Fibre / NSP
   • Calcium

8. Take-away outlets how they could include more bread

   • Breakfast e.g. toast, croissants, egg McMuffin, etc.
   • Snacks e.g. sandwiches, wraps, bagels
   • Lunches and evening meals kebabs, burgers, pizza,
   • Bread can be used as an accompaniment e.g. soup and bread roll
   • Trialling of different breads , tasters on different days
   • Hold theme days / weeks where they serve bread from that country.