bread

Question 1

what are the changes seen while bread is baking?

Answer 1

1. Dough rises quickly, CO2 gas expands in heat
2. Yeast actively increases. Gradually rises as temperature rises
3. At 55 degrees, yeast is killed and fermentation stops
4. Water is absorbed by starch grains. They swell + gelatinise + supports structure
5. Quickly starts to coagulate
6. Water, CO2 and water escape from the dough.
7. Dough forms on the outside

Question 2

Why might the bread be soft and dense?

Answer 2

1. Insufficient formation
2. Insufficient liquid in dough
3. Inactive yeast

Question 3

Loaf has not risen well and is hard and course in texture

Answer 3

1. Dough has been over fermented
2. Yeast was killed before the loaf was baked

Question 4

What is the quicker method of making dough?

Answer 4

1. Extra yeast + water
2. Fat is added
3. Intense kneading
4. Shape into rolls or loaves
5. Allow to rise for 30mins
6. Strict temperature control

Question 5

What is the traditional method of dough making?

Answer 5

1. Dissolve yeast in some of the liquid, add sugar then leave in warm place (10mins)
2. Sieve flour, salt + rub in fat
3. Mix quickly to a soft dough
4. Knead the dough vigorously then cover with damp cloth + leave to rise for 2h
5. Knead the dough again
6. Shape to dough, leave to rise (40mins)
7. Bake accordingly -> should be golden brown + hollow when tapping

Question 6

Effects of salt, fat and liquid

Answer 6

Salt = strengthens gluten
Fat = improves quality of dough
Liquid = hot water will destroy the yeast