copy of baking start up 0-2
TRANSCRIPT
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.
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