GCSE Food Preparation & Nutrition: Wheat-Bread

Vocabulary flashcards covering the food science, production processes, and key ingredient functions of wheat bread from the GCSE Food Preparation & Nutrition revision notes.

Enriched dough

Bread dough that is enriched with ingredients such as dried fruit, sugar, milk, butter, and eggs to produce baked items like buns and pastries.

Sifting

A process that introduces air into the flour, which acts as a raising agent and helps the bread rise in the oven.

$$37^\circ\text{C}$$

The optimum temperature of liquid added to flour to provide the ideal conditions for yeast to ferment and produce the raising agent carbon dioxide.

Gliadin and glutenin

Two proteins present in flour that become hydrated during mixing and kneading to form the elastic protein complex known as gluten.

Gluten

An elastic protein complex formed from gliadin and glutenin that provides bread with its structure and prevents it from collapsing.

Proving

A stage in bread making where starch is broken down and fermented by yeast, producing carbon dioxide gas that expands the gluten network and causes the dough to rise.

Knocking back

The step of knocking back proved dough to remove large carbon dioxide bubbles produced by the yeast, ensuring a more even texture and a better rise.

Gelatinisation

The process during baking where water is absorbed by starch granules in the flour, causing the grains to swell and support the firm structure of the loaf.

Coagulation

The setting of the gluten protein during baking that, along with stretching gluten strands, results in the finished bread structure.

Yeast

A living microorganism used as a raising agent that respires and produces carbon dioxide under the ideal conditions of warmth, moisture, food, and time.

Strong flour

Flour that has a higher protein content, enabling it to produce a good quality loaf without collapsing.

Salt

An ingredient that aids gluten formation and improves flavour, but will prevent yeast from fermenting if used in excess.

Shortening

A function of fat in bread making where it coats flour particles to prevent water absorption, requiring only small amounts to be used.

Sugar

An ingredient that provides food energy for yeast to respire and grow, contributes sweetness, and caramelises during cooking to turn the crust brown.

Ascorbic Acid

An additive used mainly in the commercial manufacture of bread to speed up the time required to make bread.