Bread Making Flashcards
What is the function of wheat flour in bread making?
provides structure and elasticity to the dough
water absorption
contains starch - food source for yeast
What is the function of liquid in bread making?
activates yeast and fermentation
hydrates the flour’s protein component, gliadin and glutenin, which combine to form gluten
starch gelatinization
What is the function of yeast in bread making?
causes the dough to rise by fermenting the sugars in the flour, producing carbon dioxide gas - creates small bubbles in the dough, leading to a light and airy texture
What is the function of salt in bread making?
adds/improves flavour
strengthens gluten
preservation
controls fermentation
What is the function of fat in bread making?
adds flavour
shortening
texture - softer crumb, prevents from becoming stale quickly
What is the function of sugar in bread making?
food for the yeast - for fermentation and leavening
caramelization and browning
preservation
What is the function of ascorbic acid (vitamin C) in bread making?
strengthens gluten
improving loaf volume
finer crumb
faster rising
increased bread softness
Explain sifting flour in bread making and the food science relating to the physical and chemical reactions taking place in the bread.
physical process - aerates flour and helps to remove clumps, resulting in a lighter more evenly distributed dough
gluten development
yeast fermentation
starch gelatinization
dextrinization - browning of the crust
Explain adding warm liquid in bread making and the food science relating to the physical and chemical reactions taking place in the bread
yeast activation
flour hydration - particularly gliadin and glutenin, which then form gluten when kneaded
starch gelatinization
physical and chemical changes
Explain proving dough in bread making and the food science relating to the physical and chemical reactions taking place in the bread
the period when dough rests and ferments, allowing yeast to produce carbon dioxide gas that expands the dough, leading to a lighter texture
the fermentation is a chemical reaction
the expansion is a physical change
Explain mixing and kneading dough in bread making and the food science relating to the physical and chemical reactions taking place in the bread
develops gluten, a protein complex that provides structure and elasticity, allowing the bread to rise and maintain its shape
involves physically stretching and aligning gliadin and glutenin to form a gluten network
Explain ‘knocking back’ proved dough in bread making and the food science relating to the physical and chemical reactions taking place in the bread
the process of gently de-gassing and re-kneading it after its first rise. This process is a crucial step in bread making, as it ensures a more uniform texture, prevents large air pockets, and strengthens the gluten structure.
involves yeast fermentation - chemical reaction
physical properties of gluten and the role of carbon dioxide gas in the rising process
Explain baking in bread making and the food science relating to the physical and chemical reactions taking place in the bread
physical changes:
gas expansion
gluten coagulation
starch gelatinization
chemical changes:
fermentation
gluten formation
caramelization
enzyme activity
dextrinization
What is the Chorleywood bread making process?
a method of large-scale bread production that utilizes high-speed mixing and dough conditioners to speed up the fermentation process and produce bread more efficiently
It involves adding a fast-acting oxidizing agent, like vitamin C, and using a high-speed mixer to develop the dough in a short time, reducing the need for extended fermentation
Gelatinisation definition
the process where starch granules swell and burst when heated in liquid, resulting in a thickened mixture
Dextrinization definition
the breakdown of starch molecules into smaller, sweeter molecules called dextrins when exposed to dry heat
This process leads to food browning, becoming crispier, and developing a different, often more appealing, flavour
Caramelisation definition
the process where sugar, or food containing sugar, is heated to a high temperature, causing it to break down and change colour and flavour
