Wheat is grown in many parts of the world. However, flour made from `hard` wheats such as those produced in North America is higher in protein/gluten. Hard and soft wheats in milling terms are equivalent to strong and weak flours in baking. For more information on gluten please refer to our Factsheet on Gluten.
Wheat flour is the key ingredient in most breads. Flour quality is particularly important in breadmaking as the quality of the flour will have a significant impact on the finished product.
When flour is moistened and stirred, beaten or kneaded, gluten develops to give dough `stretch`. The elastic framework of gluten holds the gas produced by the fermentation action of yeast.
In a year of good harvest a bread grist may consist of 80% or more of home grown wheat. This trend is likely to continue with advances in wheat breeding and technology. However, home grown wheat is not always strong enough to be used in all varieties of bread and baked products and there is no likelihood at the moment of this country being able to do without some imported wheat for breadmaking. Currently about 800,000 – 1,000,000 tonnes of wheat is imported for breadmaking, mostly from North America.
Yeast
Yeast requires moisture, food and warmth for growth. When these requirements are satisfied, the yeast grows. Its function in breadmaking is to:
produce carbon dioxide gas to enable the dough to rise
expand the dough’s cellular network to form bread crumb
give bread its characteristic flavor and aroma.
Salt
Salt is an essential ingredient in bread. It is used in very small amounts to give bread flavour. It also helps to strengthen the gluten and help fermentation to produce bread of good volume and texture.
Water
Water is used to produce the dough. It is important that the correct quantity of water is used when making bread because it affects the dispersal of the other ingredients.
When flour is moistened and stirred, beaten or kneaded, gluten develops to give dough `stretch`. The elastic framework of gluten holds the gas produced by the fermentation action of yeast. In a year of good harvest a bread grist may consist of 80% or more of home grown wheat.
It consists of a series of steps including mixing, fermentation, makeup, proofing, baking, cooling, slicing and packaging. Due to their critical role, these processes must be carefully operated to meet pre-set conditions and specifications.
BFP is a traditional method. Ingredients are mixed together to form a dough and left to ferment for up to three hours. During fermentation the dough changes from a short dense mass into an elastic dough. The time taken to reach this state largely depends on the amount of yeast and the dough temperature.
In bread making (or special yeasted cakes), the yeast organisms expel carbon dioxide as they feed off of sugars. As the dough rises and proofs, carbon dioxide is formed; this is why the dough volume increases. The carbon dioxide expands and moves as the bread dough warms and bakes in the oven. The bread rises and sets.
Mise en Place (Scaling) Before starting the bread-making process, it is important to gather all of your ingredients (mise en place) and measure them accurately. ...
Egg wash is beaten egg used to glaze or seal baked goods or to adhere breading to foods like cutlets. Whole egg is beaten alone or with another liquid like water, milk or cream. The wash is brushed over the surface of goods like breads, pastries and pies to give them a shiny browned appearance after baking.
Mix the flour, salt and yeast in a large bowl. Make a well in the centre, add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water. Tip the dough onto a lightly floured work surface and knead it until the dough becomes satin-smooth.
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