BREAD WILL COME UP Flashcards
Main nutrients in bread
Starchy carb Protein B vitamins Calcium Iron Fibre
How to store bread
In a cool dry place or a bread bin
Made from flour liquid yeast and salt
Can be frozen
What does it mean if loaf is small and heavy
Protein content in flour too low
Proving time to short
Not enough liquid so the dough cannot expand with steam
Poorly risen bread, hard, open texture
Bread has overproved
Yeast has died
Oven temp too low
Dough not kneaded long enough
Bread rose but collapse in oven
Protein content in flour too low
Dough overproved
Oven temp too low
Types of bread and origins
Granary bread - England Pitta bread - Middle East Sourdough bread - Egypt Corn bread - South America Soda bread - North America
Describe what happens to dough during the kneading process
The 2 proteins in the flour become hydrated, an elastic protein called gluten is formed when its kneaded. The gluten gives the bread its structure and prevents it from collapsing
How does yeast work
Warm liquid is added to the dough so the yeast can ferment
Sugars are produced by the fermentation which the yeast consumes which creates alcohol and carbon dioxide gas as waste products
How does yeast work
Warm liquid is added to the dough so the yeast can ferment
Sugars are produced by the fermentation which the yeast consumes which creates alcohol and carbon dioxide gas as waste products