BREAD
BASIC RECIPE
 500G STRONG PLAIN FLOUR
 10G SALT
 1 SACHET EASY BLEND (DRIED)
YEAST
 250ML WATER (37C)
FUNCTIONS OF
INGREDIENTS
 FLOUR
 Flour is the main ingredient and forms the
framework of the bread
 Strong plain flour is used as it contains a high
percentage of protein. When mixed with water it
forms gluten which helps to give the final
product its shape
 Dextrinisation takes place when the bread is
cooked. The starch in the flour is converted into
dextrin (a simple sugar), which is caramelised
and gives the crust its colour
Water
 Water
 Water helps to develop the gluten in the
flour
 Binds the ingredients together
 Water is needed for the yeast to ferment
Salt
 Salt
 Adds flavour
 Aids the development of gluten
 Too much salt can kill off the yeast
Fat and Oil
 Fat and oil
 These weaken the gluten and
restrict the action of yeast. This
gives a closer texture
 Fat helps to keep the bread
fresh
YEAST
 YEAST
 Yeast is a single celled organism found
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naturally on the skins of fruit and in the air. It is
also grown commercially and sold as fresh,
quick-acting or dried.
Yeast needs
FOOD
WARMTH (37C), any higher it will be killed,
lower and it works more slowly
MOISTURE
TIME
FERMENTATION-HOW YEAST
WORKS
 In the right conditions yeast will reproduce and
increase in number. As they do alcohol, carbon
dioxide gas are produced.
 The bubbles of gas are held in the stretchy
framework of the dough and so the dough
grows in size
 Once risen the dough must be put into a very
hot oven to kill the yeast
 YEAST + SUGAR + WATER= CO2 + ALCOHOL
FERMENTATION-TIMESCALE =
20 MINUTES
 1 Yeast Cell
 Starts to bud
 Doubles in Size
 Almost splits
 Two separate cells
KNEADING
 This is an important part of bread making
 It develops the gluten and makes the
gluten stretchy and strong so that dough
will hold its risen shape
Rising the dough
 Best done in a warm place.
 Too cool a temperature and the rising
process takes a long time
 Too hot a temperature will kill off yeast
 Cover the dough during rising to prevent
a hard skin forming
Baking
 Bake at a hot temperature to kill off the
yeast and the bread will bake in its risen
shape
 Test to see if cooked by turning out of tin
and tapping on underneath. It should
sound hollow
Questions
1. Why is it essential to use strong flour in
2.
3.
4.
5.
breadmaking?
What is gluten
What conditions are needed for yeast
to grow
Explain how the yeast causes the
dough to rise
Why is it necessary to knead bread
CHORLEY WOOD METHOD
 This is a quick method of bread making
often used commercially.
 Extra yeast and water are used and
ascorbic acid (vitamin C) is also added
 There is extensive kneading before
shaping
FAULTS IN BREAD MAKING
 LOAF SMALL AND DENSE
 Insufficient fermentation
 Insufficient liquid resulting in a dough which is
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too stiff to allow expansion
Inactive yeast which has not produced sufficient
CO2
LOAF NOT RISEN,HARD AND WITH A
COURSE TEXTURE
Dough is over fermented. Gas pockets break
down and CO2 released leaving large uneven
holes
Yeast is killed before the loaf is baked