Functions of Ingredients in Breads

HideShow resource information
  • Created by: tlove43
  • Created on: 13-11-15 09:11
White Flour
Gives the bread structure, strength and gluten.
1 of 6
Wheat Flour
Gives the bread flavor and some structure, along with vitamins. and minerals.
2 of 6
Butter/Margarine
Gives the bread flakiness, volume and texture.
3 of 6
Sugar
Gives the bread some holes and is food for the yeast.
4 of 6
Salt
Keeps the yeast from getting out of hand.
5 of 6
Yeast
Gives the bread gluten, structure and elasticity. Helps the bread to rise.
6 of 6

Other cards in this set

Card 2

Front

Gives the bread flavor and some structure, along with vitamins. and minerals.

Back

Wheat Flour

Card 3

Front

Gives the bread flakiness, volume and texture.

Back

Preview of the back of card 3

Card 4

Front

Gives the bread some holes and is food for the yeast.

Back

Preview of the back of card 4

Card 5

Front

Keeps the yeast from getting out of hand.

Back

Preview of the back of card 5
View more cards

Comments

No comments have yet been made

Similar Other resources:

See all Other resources »See all Dry Ingredients resources »