Functions of ingredient
- Created by: lilyanticoni
- Created on: 07-11-16 19:10
View mindmap
- Functions of ingredients
- Yeast
- Produces CO2 which makes the bread rise
- Salt
- Adds flavour and controls the action of the yeast
- strengthens the gluten
- Sugar
- Provides energy for the yeast to respire and ferment
- Strong plain flour
- The high gluten content makes the dough more stretchy to hold the CO2
- Warm water
- Activates the yeast and provides the optimum temperature
- Optimum temperature = 37oC for yeast
- If too hot the yeast will be destroyed
- Bind the dry ingredients together
- Activates the yeast and provides the optimum temperature
- Ascorbic Acid
- Vitamin C e.g lemon juice
- Speeds up the fermentaion of yeast
- Bread
- Faults which occur in bread making
- Loaf has not risen well/ It has a heavy texture
- Incorrect flour used - low gluten content
- Too much salt used and has effected the yeast
- Yeast killed before the bread has been baked- water is too hot
- Insufficient kneading or proving
- Dough has been over fermented, resulting in a break down of the gas pockets in the dough
- insufficient liquid resulting in dough which is too stiff
- Uneven texture with large holes
- Dough not knocked back properly
- Dough left uncovered during rising
- Dough collapse when put in oven
- Over-proving
- Crust breaks away from loaf
- Under - proving
- Dough surface dried out during proving
- Oven is too hot
- Loaf has not risen well/ It has a heavy texture
- Faults which occur in bread making
- Yeast
Similar Design & Technology: Food Technology resources:
Teacher recommended
Comments
No comments have yet been made