Manual
7
Bread making ingredients
1. Bread our
Bread our has a high content of gluten (it can be also be called high-gluten our
which contains high protein), it has good elascity and can keep the bread from
collapsing aer rising. As the gluten content is higher than normal our, it can be
used for making bread in large sizes. Bread our is the most important ingredient
in making bread.
2. Plain our
Flour that contains no baking powder is ideal for making express breads.
3. Whole-wheat our
Whole-wheat our is ground from grain. It contains wheat skin and gluten. Whole
-wheat our is heavier and contains more nutrients than common our. The
bread made by whole-wheat our is usually small in size. So many recipes usually
combine the whole-wheat our and bread our to achieve the best result.
4. Black wheat our
Black wheat our, also known as “rough our” is a high bre kind of our and is
similar to whole-wheat our. To obtain a large size aer rising, it must be used in
combinaon with a high proporon of bread our.
5. Self-raising our
A type of our that contains baking powder is generally used for making cakes.
6. Corn our and oatmeal our
Corn our and oatmeal ours are ground from corn and oatmeal separately. They
are the addive ingredients for making rough bread, which is used for enhancing
the avour and texture of the bread.
7. Sugar
Sugar is a very important ingredient, which increases the sweet taste and colour
of the bread. Sugar is also considered as nourishment for the yeast. White sugar
is largely used but brown sugar, powdered sugar or coon sugar may be used for