Bread Flashcards
What type of flour do you generally use to make bread and why do you use it?
Strong plain flour.
You use it as it contains more gluten.
What is gluten?
It is a sticky protein that is found in wheat and other grains. When mixed with water it becomes stretchy and helps the products to rise.
What is yeast and how is it activated?
It is a type of bacteria used to help bread rise. It is activated through food (the flour), warmth (tepid water), moisture (the water/liquid used to bring the dough together) and time (proving).
Give an advantage of using dried yeast over fresh.
- Fresh yeast not always easy to purchase.
- dried yeast doesn’t need to be activated with sugar and water first.
Why do we add salt to bread?
For flavour.
Why do we add oil or fat to bread?
To increase the shelf life (make it last longer).
Why do we knead bread?
To stretch out the gluten strands so that the dough can rise and keep its shape.
Why should the dough be covered whilst proving (rising)?
To prevent a skin forming on the dough.
What temperature do we bake most breads at?
Gas 8 or 230C.
Why is heat essential when baking bread?
It makes the bread rise a little before killing the yeast. When the yeast is killed the bread sets and holds its shape.
How do you test to see if a loaf of bread is cooked?
Tap the bottom and it should sound hollow when cooked.
Give THREE things that can be added to bread to alter the flavour.
- Seeds
- Cheese
- Herbs
- Nuts
- Sun dried tomatoes
- Pesto
- Spices
- Garlic
- Dried fruit
Identify FOUR different breads from foreign countries.
- focaccia
- ciabatta
- naan bread
- chapatti
- Pitta
- Flour tortilla
- French baguette
- brioche
What gas is given off when bread is proving and cooking to help it rise?
- Carbon Dioxide (CO2).
