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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.
What else can I help you with?
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.
Does pastry have gluten in it?
YES
Why is ratio and proportion of ingredients important when making pastry?
why is ration and proportion inportant when making pastry
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.
Function of magarine in shortcrust pastry?
Margarine in shortcrust pastry serves as a fat that contributes to the pastry's tenderness and flakiness. It inhibits gluten formation by coating flour particles, resulting in a softer texture. Additionally, margarine adds moisture and richness, enhancing the overall flavor of the pastry. The proper incorporation of margarine also helps create a desirable crumb structure, making the pastry easier to work with.
