What do these do in bread?!
what does Yeast, sugar, salt, flour, and fat do in bread!?
do they make it taste better!?
is it healthier to have one of them in and not some of the others!?Www@FoodAQ@Com
do they make it taste better!?
is it healthier to have one of them in and not some of the others!?Www@FoodAQ@Com
Answers:
first you dont use fat in bread!. if you do its called an 'enriched' dough and is only used for sweet dishes (bread is not a sweet dish)!.
yeast is a living organism which makes the bread rise!.
salt gives the bread flavour
sugar gives the yeast energy to grow
and flour forms a base starch for the bread!. it also provides gluten for the rising process!.
heres how bread works:
yeast is a living organism!. it grows and multiplies!. for anything to live it needs 5 basic things; food, water, oxygen, tempreature and time!.
the reason bread rises is because of yeast!. when it is mixed with water and sugar, and allowd a bit of time, it begins to grow!. what hapens is as the yeast grows it produces a byproduct (carbon dyoxide)
this is what makes bread rise!. as the yeast grows it produces more carbon dyoxide and this causes the bread to rise (have you ever noticed the little pockets of air inside a slice of bread!?)
the other thing needed for this process is gluten!. gluten is a protein and is present in flour!. the basic structure of protines is a spiral molecule, and this allows the bread some room to rise!. when you make bread you have to 'kneed' it!. what this is doing is working in the gluten strands!. this alows the bread molecules more room to streatch and rise!. the term 'oven spring' is used to determen how much the bread bounces back when cooked!. lots of oven spring means good gluten development!.
salt killes yeast!. it is important not to use too much salt when makeing bread!. the recipie you use will give you a good idea of how much salt to use!. the salt in the recipie not only gives it flavour, it gives the bread a point to stop rising!.
lastly fat!. as mentioned above fat is only present in enriched doughs!. what fat does is shorten the gluten strands, thereby making a more soft product, and less rise aswell!. only use a fat if the recipie calls for it!.
Www@FoodAQ@Com
yeast is a living organism which makes the bread rise!.
salt gives the bread flavour
sugar gives the yeast energy to grow
and flour forms a base starch for the bread!. it also provides gluten for the rising process!.
heres how bread works:
yeast is a living organism!. it grows and multiplies!. for anything to live it needs 5 basic things; food, water, oxygen, tempreature and time!.
the reason bread rises is because of yeast!. when it is mixed with water and sugar, and allowd a bit of time, it begins to grow!. what hapens is as the yeast grows it produces a byproduct (carbon dyoxide)
this is what makes bread rise!. as the yeast grows it produces more carbon dyoxide and this causes the bread to rise (have you ever noticed the little pockets of air inside a slice of bread!?)
the other thing needed for this process is gluten!. gluten is a protein and is present in flour!. the basic structure of protines is a spiral molecule, and this allows the bread some room to rise!. when you make bread you have to 'kneed' it!. what this is doing is working in the gluten strands!. this alows the bread molecules more room to streatch and rise!. the term 'oven spring' is used to determen how much the bread bounces back when cooked!. lots of oven spring means good gluten development!.
salt killes yeast!. it is important not to use too much salt when makeing bread!. the recipie you use will give you a good idea of how much salt to use!. the salt in the recipie not only gives it flavour, it gives the bread a point to stop rising!.
lastly fat!. as mentioned above fat is only present in enriched doughs!. what fat does is shorten the gluten strands, thereby making a more soft product, and less rise aswell!. only use a fat if the recipie calls for it!.
Www@FoodAQ@Com
um, those are all the basic building blocks of bread!! You can't make bread without any of them!
Yeast is the "leavening" for bread!. It is what makes bread light!. It generates the air bubbles that are a part of bread's structure!. It is why bread rises!.
Sugar provides flavor and "food" for the yeast, which is a living organism!.
Salt provides flavor and stabilizes the leavening process!.
Flour is bread's principal ingredient!.
Fat allows the gluten strands to elongate and provides tenderness!.Www@FoodAQ@Com
Yeast is the "leavening" for bread!. It is what makes bread light!. It generates the air bubbles that are a part of bread's structure!. It is why bread rises!.
Sugar provides flavor and "food" for the yeast, which is a living organism!.
Salt provides flavor and stabilizes the leavening process!.
Flour is bread's principal ingredient!.
Fat allows the gluten strands to elongate and provides tenderness!.Www@FoodAQ@Com
These are necessary ingredients (and healthy)
* flour: the basic material
* yeast: for leavening::::makes the dough rise rather than leaving it flat like an Indian chapathi or a Mexican tortilla, for ex!.
* sugar: to activate the yeast
and these are optional:
* salt: for savoury taste, but usually included, perfectly healthy
* fat: optional; depending upon what you use (butter or ghee or vegetable oil); will improve the taste, perfectly healthy
also, *necessary* to make a dough: don't forget the liquid: water - or milk, cream, or - goodness knows beer or champagne, or even wine !! And most important of all: don't forget not to worry so !! Enjoy !!
xx
Www@FoodAQ@Com
* flour: the basic material
* yeast: for leavening::::makes the dough rise rather than leaving it flat like an Indian chapathi or a Mexican tortilla, for ex!.
* sugar: to activate the yeast
and these are optional:
* salt: for savoury taste, but usually included, perfectly healthy
* fat: optional; depending upon what you use (butter or ghee or vegetable oil); will improve the taste, perfectly healthy
also, *necessary* to make a dough: don't forget the liquid: water - or milk, cream, or - goodness knows beer or champagne, or even wine !! And most important of all: don't forget not to worry so !! Enjoy !!
xx
Www@FoodAQ@Com
Yeast makes it rise by digesting the sugar and creating carbon dioxide!. THe flour is the base and provides gluten which gives wheat bread its springy texture!. Salt adds flavor and preservative and the fat adds a little texture though some bread recipes use no fat at all!.
Are you a foods and nutrition class!? You can probably google this question and get more detailed informationWww@FoodAQ@Com
Are you a foods and nutrition class!? You can probably google this question and get more detailed informationWww@FoodAQ@Com