Miscellaneous Materials Used in Bread
Sugar-- is added to hasten the activity of the yeast, to improve flavour and to produce a better bloom on the crust. Too much sugar retards the action of the yeast In making large quantities of bread; the liquid is decreased if a large quantity of sugar is used.
Salt--is used to improve the flavour of bread. Too much salt retards the activity of the yeast.
Shortening-- is added to give slight tenderness to both crust and crumb and to improve the keeping qualities of the loaf. Any soft fat or oil of mild flavour may be used as shortening in bread.
Eggs--give a yellow colour to the crumb and a rich brown bloom to the crust and add flavour and food value. Because of their leavening power, eggs add to the lightness of the loaf.
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