Functions of ingredients -Bread

What is the name of the protein found in wheat?

• Glucose

• Gluten

• Yeast

• Carbon dioxide

What is the name of the gas released when the yeast is activated?

• Oxygen

• Hydrogen

• H20

• C02

What 2 conditions does the yeast need to become active ?

• Warmth

• Moisture

• Cold climate

• dry conditions

Strong bread flour is ideal for bread making because...

• It contains baking powder

• It has a higher gluten content

• It has yeast in it.

• It contains carbon dioxide

Adding salt to the recipe will ...

• activate the yeast

• Improve the moisture level

• Make the bread rise

• add flavour

Keyword alert! After kneading - let the dough rest - this is known as

• Kneading

• Proving

• Aerating

• Baking

Kneading the bread is essential to ....

• release Co2 (carbon dioxide)

• Produce air bubbles in the dough

• develop a gluten network. The gluten strands lengthen

• Improve the taste.

The function of oil is...

• To make the yeast activate.

• To add colour, texture and lengthen the shelf life.

• To develop the gluten network

• To add taste and help the bread rise

After proving you should knead the bread again - otherwise known as ...

• Knocking back

• Knocking down

• Knocking up

• Knocking across