Introduction Of Bread Ingredients - LIVING BASICS BM1352-UL Instruction Manual

INTRODUCTION OF BREAD INGREDIENTS

1. Bread flour
Bread flour has high content of high gluten (so it can be also called
high-gluten flour which contains high protein), it has good elastic and can
keep the size of the bread from collapsing after rise. As the gluten
content is higher than the common flour, so it can be used for making
bread with large size and better inner fiber. Bread flour is the most
important ingredient of making bread.
2. Plain flour
Flour that contains no baking powder, it is applicable for making express
bread.
3. Whole-wheat flour
Whole-wheat flour is ground from grain. It contains wheat skin and
gluten. Whole-wheat flour is heavier and more nutrient than common
flour. The bread made by whole-wheat flour is usually small in size. So
many recipes usually combine the whole -wheat flour or bread flour to
achieve the best result.
4. Black wheat flour
Black wheat flour, also named as"rough flour", it is a kind of high fiber
flour, and it is similar with whole-wheat flour. To obtain the large size after
rising, it must be used in combination with high proportion of bread flour.
5. Self-rising flour
A type of flour that contains baking powder, it is used for making cakes
specially.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal separate-
ly. They are the additive ingredients of making rough bread, which are
used for enhancing the flavor and texture.
7. Sugar
Sugar is very important ingredient to increase sweet taste and color of
bread. And it is also considered as nourishment in the yeast bread. White
sugar is largely used. Brown sugar, powder sugar or cotton sugar may be
called by special requirement.
8. Yeast
After yeasting process, the yeast will produce carbon dioxide. The carbon
dioxide will expand bread and make the inner fiber soften.
13