FAT Fats such as butter, margarine, shortening, oils, and cheese are used in breads to add tenderness, moistness and flavor. They also make the gluten strands slippery so the yeast gases can expand easier. Breads made with water only will have a more open texture, a more wheaty flavor, and a crispier crust. However, if the concentration is too high, more yeast or longer proofing times might be required. SALT Salt controls the speed at which the dough rises by reducing the osmotic pressure of the dough and controlling the gassing power of the yeast.
Salt also strengthens the structure of the dough and adds the necessary flavor to a baked product.
The higher temperature causes the sugar in the dough to caramelize creating a fruity or winy odor. Removal of the crust soon after baking prevents the crumb from absorbing the crust flavor causing it to taste different. Because the yeast is surrounded by the flour, it is able to tolerate higher liquid temperatures. The manufacturing process for yeast can be likened to farming preparation, seeding, cultivation, and harvesting. As previously mentioned, the favorite food for yeast is sugar and in its commercial production, molasses provides this sugar source.