92043
Description
Mind Map by jane stainer, updated more than 1 year ago
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Created by jane stainer
over 11 years ago
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Bread
- What’s happening
inside the bread?
- The dough is kneaded to give the bread its
texture. The protein in the flour is stretched
to make an elastic dough and pockets of gas
are formed.
- Whilst the dough is proving, bubbles of carbon
dioxide gas are formed from the yeast action. These
help to stretch the dough and make it rise.
- In the oven the gas bubbles (carbon
dioxide and air) expand with the heat.
This makes the bread rise further.
- Eventually the heat sets the loaf giving it
a well-risen structure and a light and
spongy texture.
- The dough is kneaded to give the bread its
texture. The protein in the flour is stretched
to make an elastic dough and pockets of gas
are formed.
- What yeast needs to work
- Warmth is needed so that the
yeast cells can grow and
multiply.
- The yeast needs
feeding to grow- food
- Time for yeast to do its work
and to produce carbon dioxide
gas which raises the dough
- moisture to grow
- Warmth is needed so that the
yeast cells can grow and
multiply.
- What are yeasts
- Yeasts are single celled
micro-organisms. They are found in the
air and on the skin of fruits. Yeasts
grow only on sugary foods.
- yeast is available in fresh,
quick-acting, or dried form.
- Yeasts are single celled
micro-organisms. They are found in the
air and on the skin of fruits. Yeasts
grow only on sugary foods.
- Fermentation
- During this process, the enzymes in the yeast
cells obtain energy by converting sugars to
alcohol and carbon dioxide.
- During this process, the enzymes in the yeast
cells obtain energy by converting sugars to
alcohol and carbon dioxide.
- Types Of
Flour
- Strong Bread Flour –
white flour that has a
high gluten content
- Self Raising Flour –
light flour that has
little gluten plus has
baking powder
added to it to make
things rise
- Type “00” Flour –
extra fine flour that
has been milled to
make it finer – does
not rise
- Strong Bread Flour –
white flour that has a
high gluten content
- name breads from different countries
- Pitta bread,
- Tiger bread
- Mexican flat
- Corn bread
- Naan Bread
- Pitta
- Bagel,
- Baguette
- Croissants,
- Focaccia
- Pitta bread,
- the main nutrients found in bread
- Starch or carbohydrates
- Protein
- Vitamin B
- Fat
- ron
- Fibre / NSP
- Calcium
- Starch or carbohydrates
- Take-away outlets how they
could include more bread
- Breakfast e.g.
toast,
croissants, egg
McMuffin, etc.
- Snacks e.g.
sandwiches, wraps,
bagels
- Lunches and
evening meals
kebabs, burgers,
pizza,
- Bread can be
used as an
accompaniment
e.g. soup and
bread roll
- Trialling of different
breads , tasters on
different days
- Hold theme days / weeks where they
serve bread from that country.
- Breakfast e.g.
toast,
croissants, egg
McMuffin, etc.
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