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Created with Fabric.js 1.4.5 Dempster Stay Fresh White Bread Enriched Wheat Flour Is wheat flour that has gone through a bran and germ process.Bran and Germ process is where they refine the wheat to make sure it is suitable for use in flour. After that process it is no longer consider a whole grain.Enriched flour has more nutrients than non-enriched flour.This is the base for making bread. Water H2OWater comes in three states solid, liquid, and gas.It is essential to all living things on earth.Water is tasteless and odourless.It acts as a binder in the bread. Glucose Fructose and sugarGlucose and Fructose are simple sugars made from monosaccharide's.They help to add sweetness to the bread and help activate the yeast.Carbohydrates are used for creating energy in the body. YeastYeast is a single celled fungi that reproduces by budding.For yeast to go through the budding process it needs the right conditionsmoisture, temperature, and a food supply, which is glucose and fructose.It causes the bread to rise.The yeast used in baking and brewing are harmless. Yeast is rich in vitamin B SaltCrystalline solid, which is hard and brittle that is white in colour. Salt dissolves in water, and has high melting and boiling points Adds flavour to bread. Salt is mined from under Lake Erie. Vegetable Oil (Canola or Soybean)The esters and fatty acids are extracted from plant, in this case it is soybean or canola oil. The oil is used in the bread to create a fat, which adds moisture to the bread. Oil is used instead of butter because it is healthier. Soybean FlourDerived from ground soybeans, boosted protein and adds moisture to the baked goods. Soybean flour increases the flavour and texture of many foods. The flavour soybean flour can be beany or sweet to mild tasting. VinegarAcetic acid is used in bread making to active the yeast and make sure the dough does not rise to the extreme. Calcium PropionateUsed as a preservative in baking. It prevents the bread from molding. Occurs naturally in butter and some cheeses. Sodium Stearoyl-2-lactylateFood additive, strengthens dough and combines the water and oil together. This produce can replace some fats and sugars. MonoglyceridesFood additive that helps blend together water and oil. They are derived from cow, hog, or vegetables, and are also made synthetically. Sorbic Acid Food preservative, natural and made synthetically. It helps keep the food fresh. Calcium carbonateCaCO3Adds calcium to the bread Ammonium ChlorideNaturally occurs as a white crystal, and is used for the conditioning of the dough. Conditioning of the dough helps the carbon release and help with rising. It also adds gluten to the bread which is a protein. Calcium SulphateUsed in the taste and making of a dough,
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