ACTIVIDAD 1

PROCESO DE ELABORACION DE PAN

FECHA DE ENTREGA 17 DE JULIO 2019

En Español

Primero empezamos mezclando del levant con el agua y rompe luego

incorporamos todos los ingredientes que el gluten va a empezar a intentar a
acceder al agua, se adjuntaran el uno al otro cuando se tira de la masa como un
pudin, luego la masa empieza a subir y aumentar su doblez y empezamos a
girarla, luego la dejamos reposar un tiempo determinado, luego la dividimos y
balanciamos la cantidad de masa determinada, luego le empezamos a dar forma
para después score para por ultimo hornear

In English.

First we start mixing the levant with the water and it breaks then we incorporate all
the ingredients that the gluten is going to start trying to access the water, they will
be attached to each other when the dough is pulled like a pudding, then the dough
starts to rise and increase its fold and begin to rotate it, then let it rest for a certain
time, then divide it and balance the amount of mass determined, then we start to
shape it and then score to finally bake
ACTIVIDAD 2

ACTIVIDAD EN INGLES

FECHA DE ENTREGA 19 DE JULIO 2019

Chemical leavening agent

-Made up with mixture or compounds that release gases when react with each
other, with moisture or with heat.

Soda bicarbonate

-When combined whit acidic ingredient, it will produce a chemical reaction that
cause the release of co2

Example of acidic ingredients

*butter milk
*lemon juice
*yogurt
*sour cream
*molasses
*honey
Act quickly and the products is called quick bread

-Baking powder

Baking powder is a product consisting of a soda bicarbonate plus some other

acidic component also in powder form.

-Steam leavening agent

Steam is simply water vapour, produced when the water in your dough reaches
100 degrees and vaporizes. When water become steam, its volume increases by
1500 times
-Mechanical leavening agent

*Beating: Air is another leavening agent that can be incorporated by beating the
batter thoroughly with mechanical leavening agent.

*Creaming: Is a leaving process where the sugar crystal are beaten together with
solid fat.

*Whisking: Is also a process of leavening where cream or white egg are whisked
vigorously create a foaming action.