Experiment Method Add sachet of yeast to water bottle Poor in 250ml warm water and swill it around Add 1tsp sugar swill mixture around again Place the balloon over the bottle neck Leave in a warm place ID: 776339
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Slide1
Welcome
Passports and equipment out please.
Slide2Experiment – Method
Add sachet of yeast to water bottle.
Poor in 250ml warm water and swill it around.
Add 1tsp sugar, swill mixture around again.
Place the balloon over the bottle neck.
Leave in a warm place.
Slide3Lesson Objectives
Bread – ingredient functions
Lesson Outcomes
Working towards bread practical
Slide4Bread
Slide5Quick History on bread
The concept of bread has been around since 9500BC.
Humans used to mix cracked and ground grains with water to gruel and porridge. They left the paste outside in the sun to dry out and form a crust.
Bread varied in ancient times depending on the type of grain, availability of wild yeast and the weather.
Slide6So what is in bread?
200g strong plain flour
50g margarine
1 sachet easy blend yeast
1 teaspoon sugar
1 teaspoon salt
125ml warm water
Slide7Back to our experiment...
Who can explain what this experiment shows?
Yeast eats the sugar and when no oxygen is present, the yeast produces Carbon dioxide.
Slide8Ingredient Functions
So we know the ingredient function of yeast in bread is to produce CO2 to help the bread rise.
Slide9Ingredient Functions
Strong plain flour
Contains gluten. Why??
Adds structure
Adds bulk
Slide10Ingredient functions
Fat
Coats the gluten in the flour so they can’t combine as easily. This gives the bread a fluffier texture.
Helps the bread brown during baking.
Adds flavour.
Slide11Ingredient functions
Sugar
Adds sweetness
Caramelises to contribute to the brown colour of bread.
Food for the yeast to allow it to produce co2
Holds moisture in the finished product.
Slide12Ingredient functions
Salt
Strengthens gluten
Enhances flavour
Helps moderate the effect of the yeast so it doesn’t rise too quickly.
Slide13Ingredient functions
Water
Helps form gluten bonds.
Acts as steam during baking to help the texture of the bread.
Needed for yeast to develop, reproduce, and produce co2
Slide14Lesson Objectives
Food labelling
Bread
Lesson Outcomes
Working towards bread practical
Slide15Plenary - Have our balloons blown up??