some of the ingredients important because if you put the wrong ingredients, the dough will be bad! so those important ingredients is there so there would be good dough! Also, here is a joke, what did one dough say to the other dough? Lets get a dough-nut! HA HA! Funny? Right?
A bread dough consists of White Flour, Sugar, Salt, Yeast, Shortening or Vegetable Oil and Water. It may also have Bread Improver or Dough Conditioner too for softness of Bread.
Wesson MFB shortening is used in baking bread. Why is it important to haver the ingredient of Methyl Silicone in the MFB shortening.
Do you mean dough.......if so, flour, water, milk and some other ingredients combined to make bread or cakes
Dough (as in bread or money). :]
As you knead dough many important things take place: the gluten becomes developed so the bread can rise to its fullest, air bubbles are incorporated into the dough necessary for the dough's rise and the ingredients are redistributed for the yeast to feed on resulting in a more active fermentation. This enables the dough to expand to it fullest during the rising and baking steps.
The yeast cells in bread dough ferment sugars and produce gas (carbon dioxide). This makes the dough rise.
Some name brands are vegan and some are not. The most common non-vegan bread ingredients are milk, whey, eggs and honey. Other ingredients such as dough conditioners may or may not come from animal sources. You would have to contact the company to find out the origin of other such ingredients.
A compound is a substance that consists of two or more elements that are chemically bonded. Bread has many ingredients, some compounds ie. salt and mixtures ie. dough. Thus bread is a mixture.
Bread is a staple food prepared by cooking dough of flour and water and frequently additional ingredients. Dough's are usually baked, but in some cuisines breads are steamed, fried, or baked on an unoiled skillet. Rote is generally an unleavened flat bread made from stone-ground whole meal flour, traditionally known as Atta flour. Its defining characteristic is that it is unleavened. The ubiquitous Indian bread naan, in contrast, is yeast-leavened bread.
Pick some grain and then go to a mill. Put the grain into the mill and then collect the flour in a pot. Get some water in a bucket, and then put the two together and choose to make bread dough.
"Enriched" bread dough is dough that has additives to it. The additives come from a company called American Ingredients. They have containers of various chemicals that create specific tastes, mouthfeels, smells, and texture. Food manufacturing companies will mix and match the various chemicals to make their cake, croissant, bun, donut, etc. taste and feel they way they want. It also provides the some of the (synthetic) vitamins that the government says we need that had been removed in the bleaching and cooking process to refine the flour.
Yeast turns some of the sugar in bread dough into alcohol and carbon dioxide. The carbon dioxide fills the bread with a lot of little bubbles. That makes it easy to eat. Without yeast bread would be like eating raw spaghetti.
The baker began to knead the dough.The kitten uses her paws to knead her owner.
Many different bakeries and bread companies have used the term "protein bread" as either a product name, a label, or a description of some sort of bread with supposedly high levels of protein. Anyone might claim that a certain bread has protein by adding a bit of dry milk powder or an egg to the dough, since such ingredients contain protein. But that does not guarantee that the resulting bread is a significant source of usable protein.