How do different ingredients affect baking?

Each of the ingredients you use serves a particular function, reacting with each other to produce new combinations and create the structure, flavor and texture of the finished baked product.

What are the functions of the ingredients in bread?

The main function of sugar in bread making is to provide food for yeast, which in turn, produces CO2 gas, that raises the dough fabric. It also helps in enhancing the flavor of bread. Sugar is a hygroscopic substance, helps in retention of moisture in bread….ROLE OF INGREDIENTS IN BREAD MAKING.

Starch	71.5\% to 74.5\%
Ash (mineral salts)	0.5\%

How do eggs affect bread dough?

Eggs. Eggs added to dough help with rising. A bread dough rich with egg will rise very high, because eggs are a leavening agent (think genoise or angel food cake). As well, the fats from the yolk help to tenderize the crumb and lighten the texture a bit.

What are two ingredients that make bread tender?

Fats include butter, margarine, oil and shortening. They add richness, moisture and make the bread tender.

Why is it important to choose accurate ingredients in baking?

Baking is a science and it requires all the precision you would expect when doing a chemical experiment. Your ingredient measurements have to be precise to get the chemical reactions you need and to score that perfect, consistent result every time.

What ingredient makes bread tender?

How does flour affect bread?

Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. Bread flour is used for yeast raised bread because the dough it produces has more gluten than dough made with other flours.

How is artisan bread flour different from regular bread flour?

More gluten and high-power leavening (yeast) will make beautiful artisan breads with lovely air pockets. Less gluten and tamer leavening (baking soda, baking powder), make smaller bubbles and smaller air pockets.

What is the role of water in bread making?

Water allows your bread dough to develop the right consistency. It also gives the yeast in the dough the perfect environment in which to ferment and reproduce. The role of water goes even further. When pouring in yeast from a packet as well as sugar and salt, water lets these ingredients disperse across the bread dough.

What do yeast bread ingredients do in the batter?

Here’s what yeast bread ingredients do in the batter or dough. Flour provides the structure for the product. The gluten (or protein) in flour, combines to form a web that traps air bubbles. Starch in the flour sets as it heats to add to and support the structure.

What happens if you put too much water in bread dough?

Once you use hard or very hard water in your bread dough recipe, you’ll notice something strange happens. That influx of minerals leaves the flour proteins unable to absorb all the water. This reduces how much the yeast can ferment. Further, the gluten becomes tighter, changing the texture of your bread for the worst.

Why does yeast make dough rise when baking?

This leavening agent makes dough rise, as a result of fermentation (an irreversible chemical change). Yeast transforms the sugar in the dough into carbonic gas (carbon dioxide) and alcohol (ethanol). The trapped carbon dioxide makes the dough rise, and the alcohol produced by fermentation evaporates during the baking process.