function of ingredients

• What is the main ingredient in bread?

  Flour
• What is the function of flour in bread?

  It forms the structure of the bread
• How much strong plain flour is used in the basic bread recipe?

  500g
• What is the temperature of warm water needed for the bread recipe?

  37°C
• What two proteins are found in flour?

  Glutenin and gliadin
• What does gluten do in bread making?

  Holds the shape and forms the structure
• What happens to starch during baking?

  It converts into dextrin and caramelizes
• What is the role of liquid in bread making?

  It binds dry ingredients and activates yeast
• Why is the temperature of water important for yeast?

  It activates yeast for fermentation
• What is the main raising agent in bread?

  Yeast
• What does yeast need to multiply?

  Warmth and food
• What does yeast produce during fermentation?

  Alcohol and carbon dioxide
• How does carbon dioxide affect bread?

  It makes the bread rise
• What is the role of salt in bread making?

  Adds flavor and aids gluten development
• What happens if too much salt is added to bread?

  It can kill the yeast
• What is the purpose of adding fat to bread?

  Stops the mixture from drying out
• How does fat affect gluten in bread?

  It weakens gluten and affects yeast action
• What is the effect of adding more fat to sweet dough?

  It adds flavor and creates a closer texture
• What are the functions of the main ingredients in bread?

  • Flour: Provides structure
  • Yeast: Acts as a raising agent
  • Water: Binds ingredients and activates yeast
  • Salt: Adds flavor and aids gluten development
  • Fat: Prevents drying and adds flavor
• What is the process of fermentation in bread making?

  1. Yeast multiplies using warmth and food
  2. Yeast converts sugar into alcohol and CO₂
  3. CO₂ causes the bread to rise
• What happens to starch during the baking process?

  • Starch swells and converts to dextrin
  • Dextrin caramelizes, contributing to crust color
  • Provides structure to the bread