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GCSE Bread Making

GCSE Bread Making. Research Context: Bread based snacks Design Theme: Savoury snack and dip products. Ingredients and Functions. Strong Bread Flour. What does ‘strong’ refer to? Function? Alternatives for high fibre diet? Nutritional properties?. BREAD FLOURS

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GCSE Bread Making

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  1. GCSE Bread Making Research Context: Bread based snacks Design Theme: Savoury snack and dip products

  2. Ingredients and Functions

  3. Strong Bread Flour What does ‘strong’ refer to? Function? Alternatives for high fibre diet? Nutritional properties?

  4. BREAD FLOURS Bread-making flour is characterised by its tough stretchy gluten and high protein content. When the flour is mixed with water and kneaded, the resulting dough becomes very elastic in nature. As the dough ferments, carbon dioxide is produced and trapped in the dough by the gluten strands, causing it to rise. During baking, the gluten sets around the bubbles giving the bread a light and open texture.

  5. Dried Yeast Functions?

  6. YEAST Yeast is an essential ingredient in bread making as it causes the bread to rise. It is a living organism and requires food, moisture and warmth to survive. When dehydrated, it will remain dormant until it becomes activated during the process of fermentation. Yeast causes the carbohydrates (initially sugars) present to ferment and produce carbon dioxide (CO2). The CO2 becomes trapped in the dough by the network of gluten strands, causing the dough to rise.

  7. Salt Function?

  8. SALT Salt is added for flavour. It also helps the gluten develop to form the structure of the bread.

  9. Sugar Function?

  10. SUGAR Sugar is not essential but if added will speed up the activity of the yeast as it provides energy for the ‘living’ yeast organisms to work.

  11. Fat – Butter / Margarine or oil Function?

  12. FAT / OIL Fat and oil WEAKEN the gluten and restrict the action of the yeast. This gives the bread a closer texture.

  13. Water Temperature? Functions?

  14. WARM WATER Water is needed for the yeast to ferment. It is needed to bind the dough together and help in the development of gluten. Using warm water will speed up the action of the yeast. Cold water will still work but more slowly.

  15. Basic bread recipe Ingredients: 500g Strong white or wholemeal flour 10g Salt 5g Sugar (optional) 15g (½oz) margarine 7g sachet of dried yeast 250ml Warm water (37c)

  16. Designing New Products Sketch two different design ideas for breadsticks. You must annotate your sketches to explain how your ideas meet each of the design criteria below. Do not draw any packaging. Here are the design criteria for the product. The product must .... • have sensory appeal • Include 2 different flavourings • be suitable for vegetarians • be attractive to the consumer

  17. Mind Map Ideas

  18. Design Idea 1 Product NameCaraway and Sesame Seed Breadsticks Design Criteria – (Design Specification) • have sensory appeal My breadsticks are crunchy and light in texture. They are golden brown on the outside. They are tasty and smell fresh and homely. • Include 2 different flavourings They contain sesame seeds and caraway seeds for crunch and a slightly aniseed flavour from the caraway seed. • be suitable for vegetarians They contain no animal products and to ensure that they are also suitable for vegans, I have used vegetable oil rather than margarine or butter. • be attractive to the consumer They are golden brown and the colour makes then attractive. The dough has been slightly twisted before baking to give an interesting effect. 6 marks

  19. Design Idea 2 • Product Name_____________ 6 marks

  20. Plan for Making

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