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9. COMMON INGREDIENTS & RECIPES
Common Ingredients
1. Bread Flour
Bread flour is the most important ingredient of making bread and is recommended in most
yeast-bread recipes. It has a high gluten content (so it may be called high-gluten flour which
contains high protein), and keeps the size of the bread from collapsing after rising. Flour varies by
region.
The gluten content is higher than the all-purpose flour, so it can be used for making bread with
large size and higher inner fiber.
2. All-Purpose Flour
Flour that contains no baking powder and is suitable for Quick Breads or bread made with the
Quick settings. Bread flour is better suited for yeast breads.
3. Whole-Wheat Flour
Whole-wheat flour is ground from the entire wheat kernel. Bread made with whole wheat flour
Contains higher fiber and nutritional content. Whole-Wheat flour is heavier so as a result, loaves
may be smaller in size and have a heavier texture.
Whole wheat flour contains wheat skin and gluten. Many recipes usually combine with whole
-wheat flour or bread flour to achieve the best result.
4. Black Wheat Flour
Black Wheat Flour, also called "Rye Flour',
is a kind of high fiber flour similar to whole-wheat
flour. To obtain the large size after rising, it must be used in combination with a high proportion of
bread flour.
5. Self-rising Flour
Flour that contains baking powder, used especially for making cakes. Do not use self-rising flour in
combination with yeast.
6. Corn Flour and Oatmeal Flour
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the additive
ingredients of making rough bread, which are used for enhancing the flavor and texture.
1. Sugar
Sugars are "food" for yeast and also increase the sweet taste and color of bread. It is a very
important element of making the bread rise. White sugar is normally used, however, brown sugar,
powdered sugar or cotton sugar may also be called for in some recipes.
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