Baking is both an art and a science. Therefore, to make perfect loaves of bread, you must first understand the role of each ingredient used in baking bread. By understanding these roles, you can say that this is your first step toward mastering the art of bread making. Whether you’re a new baker or want to improve your skills, this article will help you comprehend the key bread ingredients. Let’s start with simply defining the most important ingredient in baking bread: Flour.
Flours
Based on the Compendium of Uses: “The term wheat flour, or simply flour without any additional descriptor, refers exclusively to the fine powder derived from a group of healthy grains or seeds of decent to high quality, processed for milling, and free from impurities”.
Chemical Composition of Flour and Mill Products
Flours and mill products naturally contain some components such as water, minerals, lipids, carbohydrates, vitamins, arabinoxylans and proteins, but the proportions of the ingredients vary depending on the type of grain. In addition to the proteins that produce gluten, lipids and arabinoxylans are important for bread production and quality, as they help retain gases and improve volume. If you’re interested, check out this article from Taylor & Francis that discusses the different nutritional values of flour and how they affect baking
Quality of Flours
Flour quality is determined at the overall level according to established standards such as Flour Falling Numbers, Flour Crude Protein, Protein Quality, and other standards according to the U.S. Department of Agriculture. The results of these tests can be used to predict the performance of flour in baked goods.
Types of Flour and Their effect in Bread
Flour is the most important ingredient in baking bread, and without it, there is no bread. There are numerous varieties of flour, and each of them can be used to make a different type of bread. The specific characteristics of each flour type can influence the texture and structure of the final product, depending on the composition of the constituent elements. For a better understanding, Here is a list to help you understand the main types of flours and how they affect bread making:
- Bread flour: Bread flour is the most commonly used flour in the baking industry, due to its high protein content (around 12-14%), which facilitates the growth of gluten in the dough, making it more elastic and chewy.
- All-purpose or plain flour: The most versatile option, with a moderate protein content that makes it suitable for a wide variety of bread.
- Whole wheat flour: Made from ground whole wheat grains, which means it contains all parts of the wheat kernel (bran, germ, and endosperm), resulting in heartier breads with a denser texture and nutty flavor.
There are also other types of flour used to make bread, such as semolina, spelt, and rye flour, which is used to make pumpernickel and rye bread. As you can see, the composition of each flour can produce different results in all baked goods, which can affect the texture, flavor, and overall quality of the baked goods.
Leavening Agents
There are four types of leavening agents: Chemical, Organic, Physical, and Mechanical, all of which are responsible for producing gas during the baking process that causes baked goods to rise. Organic leavening agents are the most commonly used in the Bread making process, so only they will be discussed, but you can learn about the other agents in this article from KitchenAid. Let’s define organic leaveners.
What are Organic Leaveners?
Organic leaveners are natural, living organisms that need three things to grow: sugar, moisture, and warmth to produce carbon dioxide gas as a byproduct of their metabolic processes. This gas is trapped in the dough, causing it to rise and become light and airy. There are 4 types of organic leavenres that can be found in any bread ingredients list
Types of Organic Leaveners
Fresh Yeast
Baker’s yeast, also known as Saccharomyces cerevisiae, is a live, active yeast culture that is widely used in the bakery industry to prepare bread dough and preferments. It is sold in compressed block or cake form and can be mixed into dry ingredients or dissolved in water to disperse it more evenly. However, it should be noted that the yeast must be refrigerated before it can be used.
Active Dry Yeast
This is a type of yeast that undergoes a drying process to reach a dormant state, and is commonly used in home baking. Before use, active yeast must be reactivated by mixing with warm water. Compared to fresh yeast, active dry yeast has a longer shelf life.
Instant Yeast
instant dry yeast is a type of yeast that has been processed to remove moisture and is a common choice for baking due to its ease of use and does not require re-activation as active yeast.
Wild Yeast
Wild yeast refers to any yeast that occurs naturally in the environment rather than commercially. Wild yeasts are often used in the preparation of starters such as sourdough starter and levain. Wild yeasts are made by mixing the two most common bread ingredients (flour and water) which, once mixed, begin to ferment and cultivate the naturally occurring wild yeasts and bacteria present in the mixture.
Salt
Among the different types of salt, sea salt and rock salt are the most commonly used in bread making. Both have a significant impact on the properties of the dough and the final product. Salt gives bread dough extra firmness and better elasticity, helps keep the dough moist, and also slows the action of yeast in the dough.
In addition to improving bread flavors, salt also affects the shelf life of bread by delaying its dryness or softening it, and when added at the end of the kneading process, increases its whiteness, which in turn affects the color of the crumbs. However, the exact effect of salt in bread dough may vary from one type of bread to another, according to the Journal of Cereal Science.
Water
Water is the second most important ingredient in baking bread after flour. It allows the starch grains to expand and softens the gluten, thus facilitating its transformation into a glutinous network. Consequently, water is a key factor in the plasticity of the dough and also plays a role in creating the humid environment necessary for the development of bread fermentations. Briefly, here is a list of functions of water in the baking process:
- Begins to moisten the starch molecules that begin to form the dough.
- Facilitates the dissolution and mixing of other ingredients, including salt, sugar, and yeast.
- Reacts with proteins in flour to form gluten.
- Activates enzymes, thus enabling them to perform their full functions.
- Regulates the rate of yeast fermentation.
- Initiates the Maillard reaction, which leads to the formation of the crust color on bread during the baking process.
Sweeteners
Sweeteners in doughs increase physical strength, alter rheological properties, increase water retention and soften the crumb. It can also improve productivity by increasing the baking temperature and thus the moisture content of the final product.
Sugar is used with other bread ingredients to add sweetness, color and a decorative effect to baked goods. Therefore, there are different types of sugar used as baking ingredients depending on the needs, including castor sugar, granulated sugar, coarse sugar, powdered sugar, fondant, etc.
In addition, other sweeteners can be used in baking, such as honey, molasses, and maple syrup. Each has its own distinctive properties:
- Honey adds a floral sweetness and helps with moisture retention.
- Maple Syrup contributes a rich, caramel-like flavor.
- Molasses provides a robust, slightly bitter sweetness and deep color.
Milk
Milk contributes to a smoother crumb and richer flavor than water-based bread when used in the dough. The proteins and fats in milk help soften the dough, giving it a more tender texture. The natural sugars add a slight sweetness and help brown the crust during the baking process,
Milk is often used in enriched bread recipes, such as brioche and sweet buns, where the loaves are softer and richer. Whether in liquid or powder form, milk can change the texture and taste of bread, making it a versatile and important ingredient for making bread.
Pro tip on Using Milk: Whole milk is the best type of milk for baking.
Fats
Fats such as oils and butter are commonly used in bread making and contribute to the unique qualities of the dough. Butter imparts a rich, creamy flavor and helps produce a soft and tender dough by softening the gluten strands, making the bread less chewy, giving the crust a light golden color and enhancing its overall richness.
On the other hand, vegetable oils, such as vegetable oil or olive oil, provide moisture and help create a soft and tender dough. The texture of oil-based breads such as focaccia is often lighter and airier, and also helps the bread stay moist longer.
Eggs
In addition to fats, eggs can play an important role in bread making, especially with rich doughs such as brioche and Viennese bread. One of the main functions of eggs is to add richness and moisture to the dough for a smoother, more tender dough. The fats in the egg yolk contribute to a smoother texture, while the proteins in the egg white help to bind the dough and add structure.
Eggs are also used as a bread ingredient to enhance the flavor of bread and to wash certain types of bread, such as challah and croissants, to achieve a golden brown crust. Although eggs are not an essential baking ingredient in basic recipes, they are commonly used to improve the softness, flavor, and color of many types of bread.
