About Yeast Breads - Ingredients Recipe
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Flour: All-purpose flour is the most widely used flour. It contains a
special protein called gluten the structure builder of bread. When
mixed with liquid and kneaded or beaten, the gluten stretches and
gives elasticity to the dough by trapping bubbles of gas formed by
the yeast. Some flours, such as rye and whole wheat, lack sufficient
gluten and usually are used in combination with all-purpose flour.
Self rising flour, which already contains leavening and salt, is not
often recommended for yeast breads. However, all recipes were tested
with self rising flour; adjustments are indicated when necessary.
Yeast: Yeast is a live plant that gives off a gas that makes dough
rise: It is very sensitive-too much heat will kill it, but cold will
stunt its growth. Yeast is available in several forms: regular active
dry yeast, quick-acting active dry yeast and compressed yeast. All of
our recipes have been tested with dry yeast. Most of the recipes
follow the traditional method of dissolving the yeast in warm water
(105 to 115F). However, some recipes yield better results by mixing
the yeast with the flour, then beating in very warm water (120 to
Liquids: Water or milk are the most commonly used liquids. Water gives
bread a crisper crust; milk, a velvety texture and added nutrients.
Sweeteners: Sugar, honey or molasses provide "food" for the yeast,
enhance flavor and help brown the crust.
Salt: A flavor agent that is needed to control the growth of the
yeast and prevent overrising, which can cause the bread to collapse.
Fat: Added to contribute to tenderness and flavor.
Eggs: For flavor, richness and color, eggs are sometimes added.
Source: Betty Crocker's Cookbook, 6th Edition
to Bread Recipes
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The nutrient lypcopene is a non-synthetic compound used to color foods and one of the carotenid family. It is the reason for the deep red colour of a good number of fruits and vegetables.
Fortunately, unlike numerous nutritional compounds, this useful phytochemical not only survives being cooked, but is noticeably increased in efficacy by cooking.
Its most valuable theraputic value is that it serves as an antioxidant and appears to be an asset in the fight to lower the probabilty of developing cancer.
It is the most efficacious carotenoid quencher of singlet oxygen, which is linked with aging of the skin. It is also thought by many researchers to curtail the progression of atherosclerosis.
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