breadmaking

• bread contains vitamin B1 and B3, calcium and iron, starchy carbohydrates and dietary fibre
• wheat flour adds bulk to the bread, creates different flavours, absorbs water to make a dough, has a high protein content, and contains nutrients such as starchy carbohydrates, protein and fortified vitamins and minerals
• liquid in bread helps to create the right conditions for yeast to grow (37 degrees), when dough is baked the moisture turns to steam and binds everything together
• salt in bread helps with gluten formation, improved the flavour of bread, however too much can stop yeast fermenting
• yeast is needed for fermentation and to form correctly it needs 37 degrees, moisture, sugar and time