P.26
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, it is applicable for making express bread.
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
additional 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.
1 tsp. active dry yeast =3/4 tsp. instant yeast
1.5 tsp. active dry yeast =1 tsp. instant yeast
2 tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high
temperature, before using, check the production date and storage 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 bad yeast.
The ways described below will check whether your yeast is fresh and active.
(1) Pour 1/2 cup warm water (45-50
℃
) into a measuring cup.
(2) Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over the water.
(3) Place the measuring cup in a warm place for about 10min. Do not stir the water.
(4) The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.
Introduction of Bread Ingredients
Summary of Contents for BMR-6100
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