2/6 Water

Self-test Questions (Varying Water Addition)

Question 1

List the five functions of water in bread making:

It is required by yeast
It hydrates the gluten
It dissolves some ingredients
It allows enzyme action
It is necessary for the gelatinisation of starch.


Question 2

Why do the sugars need to be in a solution for yeast to food on them?

The food required by yeast must be in solution that is, dissolved in water, for yeast to be able to utilise it because yeast absorbs water by a process know as osmosis. Therefore the sugars need to be in a solution for the yeast to feed on them as the yeast absorbs the water and then is dispersed evenly throughout the dough.

Question 3

Describe the function and importance of water in the development of gluten in a dough.

Without water, gluten does not exhibit its pliable and elastic characteristics, which the baker utilises for gas retention and dough volume. The water is important in gluten development also simple by hydrating it.

Question 4

How are the sugar, salt and soluble proteins evenly distributed in the dough?

Sugar, salt and soluble proteins are evenly distributed in the dough by being dissolved in water. By being dissolved they result in a useful dough mass by the distribution throughout the dough having their various effects in balance.


Question 5

How does water affect enzyme activity?

Water affects enzyme activity (and yeast activity) simple by its presence, this activity is increased dramatically with the increase of water. A correct level of enzyme activity affects yeast activity and adequate gluten characteristics, both necessary for quality product.

Question 6

Starch gelatinises between which temperatures?

Starch gelatinises between 60 and 88 degrees Celsius.


Question 7

Describe the role and importance of the gelatinisation of starch in the production of a loaf of bread.

Gelatinisation is when the water in the dough continues to heat up, and the starch changes its character from soft tacky putty to an expanding stable jelly. This process is important as without it the loaf would not have a soft edible crumb. Then as the water is heated further, it turns to steam and is driven off, resulting in crust colour formation, and further still, a dry crisp crust with an attractive appearance and flavour.