Bread 101

What qualifies as bread? On the most basic level, bread is the result from cooking a mixture of milled grains and water. Here is a quick run down of the most common ingredients in bread:

• Flour - Wheat flour is most commonly used in raised bread because it contains two proteins, glutenin and gliadin, which form gluten when combined with water. As the baker kneads the dough, the gluten develops and becomes elastic. This elasticity allows the incorporation of carbon dioxide gas into the dough.
• Starch is a carbohydrate that makes up 70% of the flour by weight. Starch granules release sugars that the yeast feed on. Starch reinforces gluten and absorbs water during baking, helping the gluten contain the carbon dioxide.  
• Water is the most important liquid in bread. It dissolves and activates yeast and blends with the flour to create gluten.  
• Yeast is a live, single-cell fungus that begins feeding on the sugars in flour and releases the carbon dioxide that makes bread rise. Yeast also adds many of the flavors and aromas associated with bread.
• Baking powder and baking soda are chemical leavenings that participate in the reactions between acidic and alkaline compounds that produce the carbon dioxide necessary to inflate dough or batter. These chemical leavenings act much faster than yeast, and are best used in quick breads.
• Salt slows rising time, which allows the flavor of the dough to develop. Salt also adds structure to the dough by strengthening the gluten, which keeps the carbon dioxide bubbles from expanding too rapidly.
• Eggs add food value, color, and flavor. They also make the crumb fine and the crust tender. Eggs add richness and protein.
• Fat in the form of butter, margarine, shortening or oil add flavor and moisture to bread. Fat slows moisture loss and helps bread stay fresh longer.
• Other liquids such as milk, buttermilk, cream or juice may be added for flavor or to enhance texture. Only add warm liquids to dry ingredients. Too cool liquids slow or stop yeast action. Too hot liquids destroy the yeast and prevent bread from rising.
• Sweetners such as sugar, brown sugar, honey, molasses, jams, and dried fruits may be used to add flavor and color to the crust.