Getting To Know Bread Baking IngredientsGetting To Know Bread Baking Ingredients

When you are making bread you will be using a variety of bread baking ingredients and tools. To produce bread that is good quality and full of flavour, you need to understand the effects of each ingredient. It may be surprising to know that some of the most common ingredients can have a major impact on changing the nature of the bread. This can happen even with only a small change in the bread baking recipe. Many of these ingredients can be found in local stores or online. Also, specialist items such as fresh yeast can be found online. To follow are some tips and advice about bread baking ingredients. Also, find all about the sourdough starter.

Sweetening Your Bread Dough

To achieve a much tastier finish to the bread a liquid sweetener can be added. Two of the most common options for the liquid sweeteners are honey and molasses. Firstly the sugars are a food source for the yeast, this helps the yeast to create the carbon dioxide which raises the bread. Sweeteners will give the bread a moistness, a quality appearance and a longer shelf life. There is a range of other sweeteners including barley malt syrup and maple syrup. Due to the high temperatures in the bread baking process its recommended to be careful when using honey as it can scorch the bread.

A typical bread loaf recipe will use around 1/3 cup of honey for two loaves.

Salt – An Essential Bread Baking Ingredients

Salt is essential to a quality bread product. However, be precise with the quantity as too much and the bread will not good to eat. And using too little will make the bread tasteless. In general, the salt will enhance the flavour of the bread. Also, the salt will manage the fermentation process. Table salt, mineral salt or refined sea salt are all useable in bread baking. Although do not add the salt to the yeast as it is dissolving as this can stop the yeast growing. A typical bread recipe uses around 1 tablespoon of salt for 2 loaves.

Other Ingredients Used In Bread Baking

To help keep the bread moist and soft lecithin can be added. Lecithin slows the oxidation of the liquid ingredients and is also a binder within the dough. Lecithin comes in liquid, powder, or granular form and comes from soybeans. A typical recipe for one loaf of bread will use 1.5 tablespoons of liquid or granular lecithin as a binder. The powdered form quantities may vary, so read the guidelines on the packet.

Toasted barley has a range of sweet derivatives used in bread baking. These include malt, barley malt syrup or diastatic malt powder. When these are added to the dough the bread will have a boosted appearance, shelf life and extra added nutrition.

Although if too much is added to the recipe then the bread can become very sweet, bitter, dense or gummy.

Another ingredient is High protein wheat which provides essential wheat gluten or gluten flour. And also acts as a binder, resulting in a more elastic dough.

More gluten may need to be added if the flour that is being used as a lower protein content than 16%. Adding gluten also helps compensate for the damage done to the bread gluten due to the jagged edges of the bran. The edges become jagged during the milling procedure. However, adding too much gluten will result in a rubbery and tough bread. A typical recipe for 1 loaf will need 1 to 2 tablespoons to be adequate.

Getting To Know Bread Baking Ingredients
Essential Bread Baking Ingredients

There is a range of ingredients that can be used when making bread. The core ingredients and other added ingredients. It is important to understand the characteristics of each one so that you can completely take advantage of the process. By doing so your bread baking will produce a higher quality of the product, more flavour, texture and overall quality. Each individual ingredient will develop a certain feature, that you will see in the finished bread. To follow are some pieces of advice about what can be seen.

All About Yeast – Bread Baking Ingredients

For yeast to grow correctly it will need food, moisture and warmth, the temperature needs to be around 38 – 44 degrees Celsius for best results. Yeast reacts well with water and sweeteners such as honey, sugars and molasses. In the reaction, yeast will ferment sugars into carbon dioxide and alcohol. During this process, the gas is trapped inside the gluten network. This leads to the bread rising until all of the oxygen is consumed or the fermentation/baking has killed the yeast.

Yeast is a microscopic fungus that makes bread rise. Also yeast is a living plant.

There are two main types of yeast, fresh yeast and dry yeast. The most common yeast is the dry yeast, which consists of two main types the regular active dry yeast and the instant yeast. The dry yeasts have been dried until the yeast has been deactivated and not killed.

Although, instant dried yeast has been dried at a lower temperature so that it can produce more live cells that act faster with water or flour.

Instant dry yeast can be added straight to a dry dough mix. Unlike the active dry yeast that needs to be activated.

On Active Dry Yeast

Before adding active dry yeast to the other ingredients of the dough we need to consider. The yeast needs to be softened in warm water for 5 – 10 minutes and by adding sweetener. This is due to the tough outer shell of the active dry yeast.

Glutathione in the wheat germ can break down the gluten, there is a small amount present in the yeast. Although this does not affect the quality of the finished bread even though it is inside the yeast cell.

In the wrong conditions, the glutathione can leak out of the yeast cell, which can cause lower quality of the product. To help prevent this the dissolving water needs to be at least 38 degrees Celsius if using the active dry yeast. The glutathione inside the yeast cell can leak out very quickly in cool water. Furthermore, this will lead to a weaker dough.

When the instant yeast is being used the batter or flour temperature will need to be between 24 – 32 degrees Celsius. This will stop the dough from overheating and the yeast being destroyed.

Getting To Know The Liquids Used In Bread Baking

By far the easiest and fastest liquid to use is water. By adding water to the dough the texture of the grain tends to be tough. Also, the flavour becomes more obvious.

Milk can be used and this helps the bread to rise faster. Furthermore, milk helps the bread have a finer texture and a longer shelf life. To use milk it will need to be heated to scalding point. You can also use buttermilk, this type of liquid will give a tenderer and a better quality taste to the bread. Other liquids that can be used include yoghurt – although when using yoghurt it needs to be a liquid replacement for around 50 % of the liquid. Vegetable juices can be added to add nutritional value and improve the taste. Such as apple, orange or tomato juice.

Finishing Ingredients Used In Bread Baking

Further bread baking ingredients. To provide an extra moistness and crunch to the bread, oats or oatmeal can be used. This will also add to the quality of the bread and give it a tastier finish. A typical recipe will use 1 cup of rolled oats for 2 loaves. To use the rolled oats pour over boiling water and allow to cool. Also to give a quality finish whey can be used in liquid form. Whey is a by-product from dairy products and contains milk sugar, protein and minerals. Whey will help the bread product browning and will add a little sweetness to the finished product.



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