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INTRODUCTION OF BREAD INGREDIENTS
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 sunken after rising. 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 ingredients of making bread.
Plain flour is made by mixing well-chosen soft and hard wheat and applicable for making express bread or
cakes.
Whole wheat flour is made by grinding whole wheat, 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 and bread flour to achieve best results black wheat
flour
Black wheat flour also named by " rough flour", is a kind of high fiber flour that is similar to whole wheat flour.
To obtain the large size after rising it must be used in combination with high proportion of bread flour.
Cake powder is made by grinding soft wheat or low protein wheat, which is specially used for making cakes.
Different flour seems to be alike. Actually yeast performance or absorbability of various flour differs largely for
growing areas, growth reasons, grinding process and storage life. You may choose flour with different
trademark to test, taste and compare in local market, and select the one which could produce the best result
according to your own experiences and taste
corn flour and oatmeal flour are made by grinding corn and oatmeal respectively, they both are the additive
ingredients of making rough bread, which are used for enhancing the flavor and texture.
Sugar is very important ingredient to add sweet taste and color of bread. While it helps to yeast bread as
nourishment. white sugar is largely used. Brown sugar, powder sugar or cotton sugar may be called by special
requirements.
Yeast passes doughy yeasting process, then produces carbon dioxide ,making bread expand and inner fibre
soft. However, yeast fast breeding needs carbohydrate in sugar and flour as nourishment.
1tsp .active dry yeast =3/4 tsp. instant yeast
•
1.5tsp .active dry yeast =1 tsp. instant yeast
•
2tsp .active dry yeast =1.5 tsp. instant yeast
•
Yeast must be stored in refrigerator as it will be killed at high temperature, before us check the date and stor-
age life of your yeast. Store it back to the refrigerator as soon as possible after each use. Usually the failure of
bread rising is caused by the dead yeast.
The ways described below will check whether your yeast is fresh and active or not.
（1）pour 1/2 cup warm water (45-50
（2）Put 1 tsp. white sugar into the cup and stir, then sprinkle 2tsp. yeast over the water.
（3）Place the measuring cup in a warm place for about 10min. Do not stir the water.
（4）The froth will be up to 1 cup. Otherwise the yeast is dead or inactive.
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0 C) into a measuring cup