Copy of Baking Start Up 0-2
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SALT Inhibits yeast growth, strengthens gluten structure making it more stretchable EGGS FATS Lubricate gluten strands and makes dough more elastic to hold more air SUGAR Increase rate of fermentation and produce gas when reacting with yeast FLOUR Primary structure builder of gluten in bread E.g. Bread Flour, high protein content of 12% to 13% Essential in the fermentation process YEAST E.g. fresh yeast, instant dry yeast, instant active dry yeast WATER Regulate dough temperature for optimum fermentation Anchor Products that go well with these: Anchor Salted Butter Anchor Whipping Cream Anchor Unsalted Butter BREAD INGREDIENTS Core Ingredients SUPPLEMENTARY INGREDIENTS Provides structure and leavening which traps air and lightens texture These three ingredients create soft tender products and larger loaf volume. startup.kuali.com Brought to you by:
Transcript of Copy of Baking Start Up 0-2
SALTInhibits yeast growth,strengthens glutenstructure making itmore stretchable
EGGS
FATS Lubricate gluten strands and makes
dough more elastic to hold more air
SUGAR Increase rate of fermentation and
produce gas when reacting with yeast
FLOURPrimary structure builderof gluten in bread
E.g. Bread Flour, high proteincontent of 12% to 13%
Essential in thefermentation process
YEAST
E.g. fresh yeast,instant dry yeast,instant active dry yeast
WATERRegulate doughtemperature foroptimum fermentation
Anchor Products that go well with these:
Anchor Salted Butter Anchor Whipping Cream Anchor Unsalted Butter
BREAD INGREDIENTS Core Ingredients
SUPPLEMENTARY INGREDIENTS
Provides structure and leavening whichtraps air and lightens texture
These three ingredients create soft tenderproducts and larger loaf volume.
startup.kuali.com
Brought to you by:
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