What is the function of butter in bread?
Adds Flavour:
- Contributes a rich, creamy, and distinctive flavour.
Tenderises:
- Makes the bread loaf softer and chewier by shortening gluten strands.
Moisturises:
- Improves the loaf's softness by locking in moisture longer.
Extends Shelf life:
- Slows down bread spoilage due to its fat content.
Enhances aroma due to caramelisation (Maillard reaction) during baking.
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