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Created with Fabric.js 1.4.5 BREAKING BREAD Salt has the ability to tighten the gluten network asthe Na+ and Cl- ions binds thenetworks closer. The protein in eggs coagulateduring cooking, while its fats weaken the gluten network. The emulsifiers stabilize bubbles and starch. Starch helps absorb water during baking. -Butter has the effect of making dough tenderized as it weakens the gluten network.-Example: crossaints Sources:On Food and Cooking by Harold McGee Flour contains a compound called gluten, which adds the elasticity to dough. Flour Ingredients of Bread Olivia Bispott and Howard LyESEM: Chemistry of Cooking Baking Powder (Baking Soda + Acid = Even Faster Reaction!)) Salt Yeast produces carbon dioxide to make the bread bubbly. Used in many breads. Yeast Leavening Agents(What Makes Bread Soft and Fluffy) Water Water brings the gluten together Some Breads Made With BakingSoda/Powder (Quickbreads):American BiscuitsBanana BreadCornbreadPancakes Eggs Chemical Leaveners Some breads are not leavened at all! This often leaves them flat.Examples include matzo, tortillas, and chapati. Butter Starch Chemical leaveners like bakingsoda (sodium bicarbonate) produce carbon dioxide quickly upon reacting with an acid. Too much ruins the taste though! DID YOU KNOW? Bread is the one food eaten by people of every race, culture and religion. Legend has it that whoever eats the last piece of bread has to kiss the cook. You can refresh stale bread by heating it. Breaking bread is a universal sign of peace. Pumpernickle means devils fart in the Westphalia dialect of German, the province where the bread originated.
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