• It’s made from a variety of wheat with a high protein content • This provides volume and open texture in bread • The wheat proteins responsible for bread characteristics are Gliadin and Glutenin • When water is added to the flour these proteins uptake water (hydrate) to form Gluten • Gluten is a strong, elastic substance which is developed through kneading Yeast • It forms a network throughout the dough which retains gas during • Yeast makes the bread rise. It’s known as a raising agent fermentation • Yeast requires a moist, warm environment and sugar to grow • Yeast cells gets it’s energy by converting sugar (in the flour) into alcohol and carbon dioxide (Co2) •This is known as fermentation • Carbon dioxide leaves gas pockets in the bread dough, giving bread a light, airy texture • Alcohol is evaporated during baking Liquidand provides flavour to the bread • Is required for yeast to grow • Temperature must be warm to ensure this (about 37°C) • Temperatures too high will kill yeast cells whereas temperatures too low will not allow growth to occur • Additionally Starch molecules (in flour) expand/swell when liquid and heat is added • The heat causes the starch molecules to lose structure (fragment) and water is then taken in • This is known as gelatinization and increases dough thickness Fat/Lard (viscosity) • Has shortening properties allowing Salt bread to expand • is added to dough to improve flavour • Improves flavour • has a preserving effect • Improves texture by increasing • helps to control fermentation producing bread of good moisture volume and texture • anti staling properties Has a high protein content
Is a raising agent that requires a moist, warm Fat (Lard/ butter/
environment and sugar to grow. It converts sugar margarine/oil) into alcohol and carbon dioxide (Co2), which is known as fermentation. This leaves gas pockets in the bread dough, giving bread a light airy texture. Salt
Forms a strong, elastic substance when liquid is
added and is developed through kneading to form Liquid (milk and water) a network through the dough which retains gas during fermentation.
• Is required for yeast growth. Must be warm in Strong white Flour
temperature, temperatures too high will kill yeast cells and temperatures too low will not allow them to grow. • Is also required for gelatinization of starch Yeast
• Improves flavour • Improves texture by increasing moisture content Gluten • Has shortening properties • Has anti staling properties
