Bulking ingredient of bread, it forms the structure of the product. it contains gluten and gluten helps to form an elastic stretchy dough
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yeast
The raising agent produces carbon dioxide to make the bread rise by fermenting to produce CO2 and water
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Salt
Required to bring out the flavour of the bread, but should be used in small quantities because too much will kill of the yeast
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sugar
Used by the yeast respire and make the bread rise. This ingredient provides food for the yeast to grow
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kneading
needed to develop gluten and make the dough stretchy and smooth. it allows the bread to rise more easily
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warmth
This condition helps the yeast to grow by providing the enzymes the optimum temperature to grow. If its too hot it kills the yeast, to cold and the yeast will grow very slowllllyyy...
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time
bread needs this to rise. the yeast needs time to grow and double in size
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warm water
used to bind the flour together and helps to form the structure of the bread. it needs to be warm to help the yeast grow - about 37'c
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fat
this improves the texture of the bread and presets it from going stale really quickly :)
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Other cards in this set
Card 2
Front
The raising agent produces carbon dioxide to make the bread rise by fermenting to produce CO2 and water
Back
yeast
Card 3
Front
Required to bring out the flavour of the bread, but should be used in small quantities because too much will kill of the yeast
Back
Card 4
Front
Used by the yeast respire and make the bread rise. This ingredient provides food for the yeast to grow
Back
Card 5
Front
needed to develop gluten and make the dough stretchy and smooth. it allows the bread to rise more easily
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