Y8 Function of ingredients in bread

Which is not a basic ingredient in bread

• Strong white flour

• Vinegar

• Water

• Yeast

Why is strong flour good for making bread?

• It has more flavour

• It contains more protein

• It has a longer shelf life

• People who are glute free can eat it

What type of raising agent is yeast?

• Chemical

• Biological

• Physical

What temperature should the water be that you add to your flour, yeast & salt

• Cold

• Warm

• Hot

The protein that gives the dough structure is called

The action of pushing and folding the dough is called

• Folding

• Mixing

• Kneading

• Rolling

Why do you need to prove the dough (give it time once shaped?)

• So it can develop flavour

• Allowing the yeast to ferment and produce carbon dioxide

• To improve the texture of the baked loaf

• All of the above

Yeast is alive, what is it exactly?

• Virus

• Bug

• Fungus

What are 2 reasons for adding salt?

• Flavour

• To create the structure

• Increases shelf life

• To make the dough less sticky

Which section of the eatwell guide would you find bread in?

• Protein foods

• Starchy carbohydrate

• Oils and fats

• Dairy Foods