Flour – the basis of any good bread part 2


Soft fluffy white loaf!

So, to continue on from my previous post: the carbohydrates are used as fuel by the yeast, the proteins bond to form the all important gluten strands, and the minerals are used to strengthen the gluten strands. The oil helps to maintain moisture thus keeping your bread softer for longer.

Delving a bit deeper into the science of bread making (sorry!), something happens when water is added to flour and that is the formation of gluten. Gluten is formed by the bonding of two proteins, gliadin and glutenin. Gluten is an elastic protein that can be really stretched to form long strands. The more it is worked, the longer and stretchier it becomes. These strands form a complex mesh which helps to trap carbon dioxide bubbles produced by yeast, thus creating gas bubbles inside your dough. This is the process you are encouraging when kneading your dough, so as you can hopefully appreciate, well kneaded dough is a prerequisite for a well-formed loaf.

This is just a quick post as I am quite busy today, so next time I will describe the main types of flour and what the differences are. Until then…

Soft fluffy white loaf!

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