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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.
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 separately. 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. However, yeast fast breeding
needs carbohydrate in sugar and flour as nourishment.
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