What do you know / remember ? Bread Making What do you know / remember ? Fermentation Proving Yeast Activate/Deactivate Kneading Gluten Strengthening Complex Carbohydrate dextrin Polysaccharides

Bread making and using yeast AGO: To understand the functions of the ingredients in bread dough. To extend your knowledge of the role of gluten and yeast in the bread making process. To plan an investigation to find out the gluten content of different types of flour. Key words: Yeast = raising agent Gluten = in the strong flour makes bread stretchy and elastic which allows it to stretch during fermentation. Fermentation = the yeast produces carbon dioxide during the rising process in a warm place. Kneading = to stretch and develop the gluten.

What can you remember? What are the functions of the following ingredients used in bread making? Strong plain flour or bread flour Yeast Water Salt Sugar Fat Which key points can you remember when making bread?

Main ingredients and their functions Strong plain flour or bread flour – bulk, texture and structure Yeast – Raising agent Water – to bind and to activate yeast and gluten Salt – for flavour and to strengthen gluten Sugar – to feed the yeast Fat – adds richness and extends shelf life Wholewheat flour adds more fibre

Flour fibre The best flour for bread making is Strong flour WHY???? It contains high gluten levels and absorbs more liquid from the mixture, which helps to produce a good dough and loaf texture. Wholemeal strong flour may be used for a nuttier flavour and higher ……………content. fibre

What is gluten? Gluten is a protein present in wheat flour which is formed from two separate proteins called glutenin and gliadin. When liquid is added to flour, the proteins mix together to form a gluten network. This is usually just called gluten Gluten stretches to hold CO2 bubbles produced by yeast. Gluten gives bread dough plasticity to allow it to be stretched and shaped during kneading. Gluten therefore holds bread in its risen state and gives bread its structure.

Yeast A raising agent. Produces carbon dioxide through fermentation Available as fresh, dried or easy blend Yeast needs 4 conditions to become active: warmth, moisture, food and time.

Salt This has important functions: To strengthen the gluten To control the action of the yeast To develop the flavour of the dough Beware It will kill the yeast if it comes into direct contact with it!!

Sugar Small amounts are added to aid the fermentation process of the yeast by providing energy or food Larger amounts are added to rich yeast doughs e.g. hot cross buns

Other ingredients Doughs can be enriched with additional ingredients such as: Beaten egg Milk Butter Olive oil Cheese The addition of these ingredients could soften the gluten framework and result in a softer bread which will not have a solid framework. Doughs can be flavoured by adding additional ingredients such as: Herbs Spices Onion Garlic Olives Cheese Nuts Seeds And many more…

Kneading Kneading is essential in bread making to develop a strong gluten network which stretches and becomes more elastic with kneading. As dough is kneaded and stretched, the coils of gluten bend and straighten. A stretchy dough will form a strong gluten network which will trap C02 air bubbles during rising (proving) Kneading also allows air to be trapped in the dough

Proving Proving means to leave the bread dough in a warm place to rise to allow the yeast to ferment the dough which will make it expand and rise. Yeast cells multiply by a process called budding The process of fermentation produces carbon dioxide bubbles which expand in warm conditions and cause the dough to rise Essential for a light texture

baking Bread must be baked in a hot oven. The C02 gas bubbles expand with the heat and steam and alcohol are produced as the dough heats up. The alcohol and steam evaporate in the heat of the oven so there is no alcohol left in a baked loaf. Yeast is killed by the heat of the oven but the gluten network has trapped the bubbles which were produced by the yeast and forms the characteristic light texture inside the bread. The gluten sets the bread in its risen stable state

So……does the type of flour used for bread really matter? Which is suppose to be the best type? Strong flour Why? High gluten content which expands as the Co2 pushes its way through the dough. Gluten sets the dough in its risen stable form. How can we prove this is the best type of flour? How can we work out the gluten content of other flours?

Basic Steps: Refer to recipe for more detail Preheat oven to 200ᵒc/Gas 6 Sieve the flour and salt into a bowl. Stir in the yeast, oil and sugar (REMEMBER, KEEP THE SALT AND YEAST SEPARATE) In a jug measure out warm water and pour into the flour mixture. Stir using a plastic spoon to form a firm, soft moist dough. Turn onto a floured surface and knead for 5-10 minutes to make the dough stretchy and elastic. (this will develop the gluten in the flour). Divide and shape into two rectangular flat breads. Place on a lined baking tray. Allow the bread to rise in a warm place for 10-15 mins whilst you prepare the topping ingredients. When doubled in size, brush the tops lightly with OIL and add chosen topping making indentations with your fingers. Place in a pre-heated oven and bake for 20-25 minutes until golden.

homework Complete the worksheet on bread and yeast. Make sure you have watched the two video links on gluten and yeast in the digital book.