Bread: ingredients at a glance

Bread essentially consists of only four different ingredients. This article shows you which other ingredients can form the basis for a bread dough.

These ingredients are in bread

In addition to the basic ingredients, bakers often use other additives. These contribute to taste, durability and workability.

• The basic ingredients of bread are traditionally always the same: flour, water, salt and yeast.
• To get better baking properties, bakers often add other ingredients today.
• Additional ingredients are also necessary in order to be able to offer the greatest possible variety of products.
• Preservatives help to prevent mold growth. However, they may only be used with packaged sliced ​​bread.
• Fat and sugar are often used because they contribute to the taste.
• Ascorbic acid can speed up the ripening process of flour.
• Emulsifiers serve to improve the miscibility of water and oil. This will loosen the bread dough as a result.
• If enzymes are added to a bread, the properties of the dough can be influenced. In addition, enzymes favor the processability and the durability.

It is not only additives that influence the shelf life of bread. Proper storage is also important. Therefore, in the next post we will show you how to store bread correctly.