ROLE AND FUNCTIONS OF INGREDIENTS USED IN BREAD MAKING

ROLE AND FUNCTIONS OF INGREDIENTS USED IN BREAD MAKING

       Every ingredients used in bread making has a particular role to playing achieving the final, desired product.

1.  FLOUR

It is one of the structural ingredients used in Pastry and Bakery. There are many different kinds of flours used in the Pasty and bakery kitchens and each flour has a different role to play in the final outcome of the product. Therefore it is important to choose the right kind of flour for the right type of product.

Usually strong flours are used in bread making. Whole wheat flours have a less concentration of gluten as the bran content is increased. This causes weaker structure in bread. Since the bran particles are slightly abrasive, the cut the gluten fibres resulting in a loaf with a denser crumb.

2.  Water

Water is the most commonly used liquid in bread making. It moistens the flour and help forming the dough. Water helps the following functions

-Help hydrate and moisten the insoluble proteins.(glutenin and gliaden)

-Disperse the yeast in the entire dough.

-Binds the flour and other ingredients into the dough.

3.  YEAST

Yeast is the leavening agent in breads, dinner rolls. Fermentation is the process by which yeast acts on sugars and changes them into carbon dioxide gas and alcohol. This release of gas produces the leavening action in yeast products. The alcohol evaporates completely during and immediately after baking.

Because yeast is a living organism, it is sensitive to temperatures.

1°C-----------------------Inactive (storage temperature)

15° to 20°C--------------Slow action

20° to 32°C-------------Best growth (fermentation and proofing temperatures for bread dough)

38°C-------------------- Reaction slows

60°C------------ Yeast is killed

Yeast is available in three forms:

1. Fresh yeast, also called compressed yeast, is moist and perishable and

is preferred by professional bakers. It is usually purchased in 450 g cakes.

2. Active dry yeast is a dry, granular form of yeast. Active dry yeast must be rehydrated in 4 times its weight of warm water (about 43°C) before use. When using active dry yeast in a bread formula, use part of the water in the formula to dissolve the yeast. Do not add additional water.

3. Instant dry yeast is also a dry granular form of yeast, but it does not have

to be dissolved in water before use. It can be added in its dry form because it absorbs water much more quickly than regular dry yeast. It also produces more gas than regular dry yeast, so less of it is needed. Instant dry yeast is sometimes called rapid-rise or quick-rise yeast.

4.  SUGAR

-They add sweetness and flavor.

- They create tenderness and fineness of texture, partly by weakening the gluten structure.

-They give crust color.

- They increase keeping qualities by retaining moisture.

- They act as creaming agents with fats and as foaming agents with eggs.

- They provide food for yeast.

5. SALT

Salt plays a very important role in baking. It is more than just a seasoning or flavor enhancer. It also has these functions:

• Salt strengthens gluten structure and makes it more stretchable. Thus, it improves the texture of breads.

• Salt inhibits yeast growth. It is therefore important for controlling fermentation in bread dough

For these reasons, the quantity of salt in a formula must be carefully controlled. If too much salt is used, fermentation and proofing are slowed down. If not enough salt is used, fermentation proceeds too rapidly. The yeast uses up too much of the sugar in the dough and, consequently, the crust doesn’t brown well.

6.  FAT

-To tenderize the product and soften the texture.

- To add moistness and richness.

- To increase keeping quality.

- To add flavor

-Increases the nutritional value of the bread

7.  EGGS

Shortening action: The fat in egg yolks acts as a shortening. This will help shorten the gluten strands and will yield softer bread.

 Moisture: Eggs are mostly water. This moisture must be calculated as part of the total liquid in a formula

Flavor and Nutritional value

Color: Yolks impart a yellow color to dough. Also, eggs brown easily and contribute to crust color.

8.  MILK

Fresh Milk, being 88 to 91% water, fulfills the function of developing gluten.

Milk adds to the texture, flavor, crust color, keeping quality and nutritional value of baked products.