Know Your Ingredients; Flours And Grains - Beyond WBYBM2 Owner's Manual

Know Your Ingredients

It has been said that cooking is an art that relies on the creativ-
ity of the chef. Baking bread is much more of a science, since
the process of combining flour, water and yeast results in a
chemical reaction that produces bread. You must remember
that when the ingredients combine with each other, they pro-
duce a specific result. The following information describes the
roll of each ingredient used in the bread making process.

Flours and Grains

All-Purpose
Flour
Bran
Bread Flour
Cornmeal and
Oatmeal
Know Your Ingredients
All-purpose flour is a blend of refined hard and soft wheat flours
ideally suited for making quick breads and cakes. The most
popular brands of flour have been tested for quick bread and
cakes in the Breadmaker by Beyond Test Kitchens¨ with excellent
results.
Bran (unprocessed) is the coarse outer portion of the wheat or
rye grains that is separated from flour by sifting or bolting. They
are often added to bread in small quantities for nutritional
enrichment, heartiness and flavor. They are also used to
enhance bread texture.
Bread flour is a high gluten/protein flour that typically has a
higher gluten concentration than all-purpose flour. Using bread
flour with the Breadmaker will produce loaves with better
volume and structure.
Corn meal and oatmeal come from coarsely ground white or
yellow corn and from rolled or steel-cut oats. They are used
primarily to enhance the flavor and texture of the bread.
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