Functions of ingredients - Dough

What is the function of salt in dough?

• Add flavour and slow down the reaction of the yeast

• Makes the bread easier to eat

• Bulking ingredient

• Improves texture - making the bread soft and moist

What is the function of sugar in the dough?

• Turns the dough into a cake

• Sugar feeds the flour

• Sugar is the food for the yeast

• Sugar is the raising agent used

What is the function of the yeast in the dough?

• Yeast helps keep the dough moist

• Yeast adds a sweet flavour to the dough

• Yeast has no function when making dough

• Yeast is the biological raising agent which helps the dough to rise

When yeast reacts with the sugar and the tepid water, carbon dioxide gas is produced.

• True

• False

What is fat? Tick all boxes which apply:

• Flour

• Butter

• Oil

• Sugar

• Margarine

What is the function of the butter in the dough?

• Improves texture ensuring the dough is moist

• Slows down the reaction with the yeast

• Activates the yeast

What is the function of the tepid water in the dough?

• The biological raising agent which helps the the dough to rise

• Activates the yeast to create the reaction which produces carbon dioxide

• Makes the dough dry

• Ensures the dough lasts a long time

Which word best describes tepid water?

• Freezing

• Cold

• Warm

• Boiling

What is the function of the strong flour in the dough?

• Makes the dough taste delicious

• Enhances flavour and controls fermentation

• A bulking agent which gives the dough elasticity and strength

What is there more of in strong flour which gives the dough it's elasticity and strength?

• Glue

• Gloop

• Gelatinous

• Gluten