Overview

INTRODUCTION Br d is th r du t of baking a mixture f fl ur, w t r, lt, t and th r ngr d nt . The basic r involves m x ng of ngr d nt unt l th flour converted nt a t ff t r d ugh, f ll w d by baking th d ugh into a l f. Th m of the br dm k ng processes used in N w Z l nd (m h n l d ugh development, bulk f rm nt t n nd no-time d ugh ) are t produce dough th t will rise l nd h v r rt required t m k good br d f r th n um r. To make good br d, d ugh m d b any r must be xt n bl n ugh for t to relax nd t x nd while t r ng. A g d d ugh is xt n bl if t w ll tr t h ut when ull d. It l mu t b elastic, th t , h v th tr ngth t h ld the g produced wh l r ng, and stable enough t hold its shape and cell tru tur . Tw proteins present n fl ur (gl d n and glut n n) form glut n wh n m x d w th w t r. It glut n th t g v d ugh th special r rt . Gluten nt l for br d m k ng nd influences th m x ng, kn d ng nd b k ng r rt f d ugh.

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