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propation of ingridients determines thickness
beat
cream
cut in
fold
knead
stir
whip
protein absorbs 20% of weight
protein = gluten: gives elasticity to dough, retains co2
type most often used: wheat
hard wheat beast for bread : bread flour contains more gluten
yeast
leaening agent
living organism
fermentation result of sugat + flour+ liquids+ heat = co2 + alchohl
works best at room temperature or slightly higher: temp too high, destroys yeast , low temps too slows activity
ligiuds
milk water or combination
milk= higher mutritional value, brown better better flavor
purpose: develop gluten dissolved dry
fat
shorten
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