Introduction of baking

1. Used to combine and mix ingredients.

• Mixing bowl

• Bare Hands

• Whisk

• Mixer

10. Provides texture, flavor, and nutritional value, and may contribute to a rustic appearance.

• Grains

• Honey

• Salt

• Sugar

9. Adds richness and softens the bread, creating a tender crumb and enhancing the flavor.

• Milk

• Honey

• Flavoring

• Sugar

8. Provides nourishment for yeast, promoting fermentation and contributing to a good rise.

• Sugar

• Salt

• Water

• Fats

7. Contribute to the softness and tenderness of the bread, enriching its flavor.

• Fats

• Sugar

• Flavoring

• Enhancer

6. Enhances flavor and balances the natural sweetness of flour.

• Salt

• Sugar

• Flavoring

• Enhancer

5. Is the leavening agent that causes dough to rise.

• Yeast

• Baking soda

• Baking powder

• Sugar

4. Activates the flour’s proteins, helping form gluten and allowing for dough expansion.

• Flavoring

• Yeast

• Sugar

• Water

2. Ensure precise measurement of ingredients, which is crucial for achieving the correct dough consistency and balance between wet and dry ingredients.

• Measuring tools

• Baking tools

• Weighing tools

• Toolkit

3. Plays a crucial role in the structure and texture of the bread.

• Cornstarch

• Flour

• Yeast

• Baking powder