Lesson 4 - Grains and Fibre

Grains and Fibre

The term ‘fibre’ is more appropriately described today as ‘dietary fibre’. The knowledge that fibre promotes bowel regularity dates back to ancient history, but otherwise fibre was considered as ‘non essential’ in the diet. This thinking has changed as we have discovered that fibre is an essential part of the diet. People are now looking for fibre-rich foods therefore this creates a large market for bakers to advertise too.

Name 3 products that you produce in the bakery that are advertised as high in fibre and "good for you" and identify the fibre that they contain. Tiltled: Fibre



Read lesson 4 page 7 of you module book titled Fibre and dough making and then answer the following questions.



Watch the following video that taks about the proving and baking of grain and fibre bread.

• state 5 formula changes that need to occur in a dough that has a high fibre content




• At final mould and proof a dough that is high in fibre and lacking water will have what characteristics?




• To process fibre in a dough what should you do to it before dough making and what is the results of this process on the dough?




• Dough high in fibre has what effect on the gluten strands?
  Titled: Fibre 2
  
  Play the game of match on fibre
  

Post the last statement from the game of match onto your Blog Titled :Fibre 3

Specialty fibre breads

Speciality fibre breads utilise not only bran as a fibre source but also fruits, nuts and whole grains.

Fruit contains pectin’s and gums – soluble fibres that help regulate blood sugar levels.

Many Dough that contain fruit may also contain sugar in its many forms

The use of sugar syrups such as honey, malt extract, molasses, treacle or golden syrup in the dough is desirable to achieve a pleasant flavour, texture, aroma and colour. However, if they are used at a level of 4% they can cause problems with the rate of fermentation and water absorption due to the sugar content of the ingredients.

• Refer to your recipe book and find the recipe for Fruit Dough Summerise what this recipe describes as Conditioning of Fruit Titled Fruit 1
  


• Now read the information found in your module book Lesson 4 pages 10,11 and compare the levels of Yeast in your sweet doughs compared to your white dough recipe. Write the outcome on the Blog Titled Fruit 2

BubbleShare: Share photos - Find great Clip Art Images.