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Yeast is important in bread making as yeast is the reactant with heat in the oven that makes it rise. It also releases Carbon Dioxide (CO2) which gives you the tiny holes in the bread. The yeast cells in bread dough ferment sugars and
produce gas (carbon dioxide). This will make the dough
rise. If there is not enough yeast, the dough will not
rise sufficiently and become less fluffy after baking.
Without yeast you get unleavened bread. With too much
yeast the dough becomes very light, and in the oven
will collapse. in both cases the bread is still
completely safe to eat. The amount of yeast per bread
is very much a matter of taste and varies from country
to country.
Wiki User
∙ 13y ago
Wiki User
∙ 12y agoBread needs a leaving agent to lighten and expand the dough, you can use either chemical leaveners (baking powder or baking soda) or you can use yeast. Yeast converts sugar into carbon dioxide, causing fermentation and producing bubbles in bread dough. Without leavening the bread will be a hard flatbread like matzo or tortillas.
Wiki User
∙ 9y agoGluten, a protein, enhances a springy, stretchy quality to dough. Pastry flour, which you do not want to be springy, has a low gluten content. Bread, which you do want to be springy, is made from flour that has a high gluten content.
Wiki User
∙ 13y agoDuring the kneading process the gluten is stretched out and captures the gases produced by the yeast, therefore making the bread expand.
Wiki User
∙ 12y agoThe function of gluten in bread-making is increase the stretching ability of dough.
Wiki User
∙ 12y agoSo the bread is equally risen.
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What happens to the gluten in pastry making?
Gluten come from wheat, it is responsible for a stable structure of the pastrys
What does extra gluten do to a pastry?
Too much gluten in the pastry causes the pastry to toughen. The end result of such a pastry would be a tougher pastry - less flake and tenderness. Prohibit the gluten formation by not using too much water. (water causes gluten to form) and in addition do not over work the pastry. The more the pastry is handled, the more gluten is formed, the tougher the pastry.
Why is ratio and proportion of ingredients important when making pastry?
why is ration and proportion inportant when making pastry
Does pastry have gluten in it?
YES
What is the function of flour when making pastry?
well Flour for the structure of the pastrySoft plain flour (low in gluten) is used in shortcrust pastry to give a short crumbStrong plain flour (high in gluten) if used in flaky/rough puff pastry to give the pastry elasticity
What factors determine how much gluten is formed when mixing pastry ingredients?
gluten
How do i make a gluten free quiche?
In a traditional quiche, the only ingredient that will contain gluten is the flour with which the pastry case is made. To make a gluten free version, purchase a bag of gluten free flour and use this for the pastry.
Explain how bread flour wolud make a tougher pastry?
Bread flour has a higher percentage of gluten than all-purpose flour or pastry flour. Gluten is a protein molecule that forms a sort of network in dough that is desirable to make bread chewy. But pastry is suppose to be tender or flaky, not chewy or tough. So bread flour is not a good choice for making pastry.
Why is it important to rest pastry?
If the pastry is chilled, it is much easier to work with while rolling out, etc, and keeps it from being too sticky, requiring more flour (which would make it tough). Also, if it is chilled before putting in the oven, it creates steam, which helps the crust to be more tender and flaky.
Why is lemon juice sometimes added to spflaky pastry?
Lemon juice helps gluten strands to be more elastic.
What could caused meat pie to be tough?
baked too long, baked too high a temp. Addition: If the pastry was tough then there could have been too much water in the mixture. Water aids the development of gluten, which makes pastry tough. It could also be because you "handled/kneaded or worked with" the pastry for too long. When making pie pastry, you must handle the pastry as little as possible.
How the development of gluten is retarded when making short and sweet pastries?
Gluten development is not retarded by heating and cooking pastry or any other item when baking that contains it. The gluten only provides the stretchy elastic properties of the dough or pastry and as the dough or pastry expands it helps it hold together and remain in a good moist chewy textured effect when you come to eat it. The only way to retard gluten if you don't require it in a product is to use gluten free substitutes for the flour and raising agents that the recipe comprises. Using gluten free flours like rice flour, buckwheat flour, potato starch; tapioca flour; chick pea flour; makes a rather dry result but it can be enhanced by using Xanthan Gum which can be bought in powdered form. This is added to the flour about 1 or 2 teaspoons full to a pound of flour. Raising agents like gluten free baking powder and the normal eggs in the recipe will create a good result in cakes bread and pastry and some of the mixtures of gluten free flour are very good subsitutes. Of course Coeliacs disease sufferers must not ingest even tiny fragments of gluten or it damages the wall of their gut and causes some considerable damage and discomfort and is quite dangerous. Anyhow to conclude, I'm not sure where you got the idea that making shortcrust or sweet pastry retards the gluten. I wasn't aware it did. -- Dartmoor Creeper
