3. Whole wheat flour
Whole wheat flour, which is ground from whole wheat, contains bran and wheat germ. It is heavier
and richer in nutrition than plain flour. Usually the bread made of whole wheat flour is smaller in
size, so in many recipes the whole wheat flour and bread flour are combined in order to achieve
best result.
4. Black wheat flour
Black wheat flour, also named as “rough flour”, is a kind of high fiber flour similar to whole wheat
flour. To obtain the larger size of bread during rise, it shall be used in combination with high
proportion of bread flour.
5. cake powder
Cake powder, which is ground from soft wheat or low-protein wheat, is specially used for making cake.
6. Corn flour and oatmeal flour
Corn flour and oat flour are ground from corn and oatmeal respectively, both of which are the
additive ingredients of making rough bread in order to enhance the flavor and texture.
7. Sugar
Sugar is very important for crust color and flavor of bread. It also helps to ferment bread as
nutriment. Usually white sugar is used in most cases. Brown sugar, powder sugar or cotton sugar
may be used for special purpose.
8. Yeast
The purpose of yeast is to ferment dough by producing carbon dioxide which can expand bread
and then soften inner fiber texture, however, fast breeding of yeast needs carbohydrate in sugar
and flour as nutriment. Usually there are three types of yeast: fresh yeast, active dry yeast and
instant yeast, wherein instant yeast is used more frequently, traditional active dry yeast may be used
to obtain better fermentation effect, but instant yeast operates faster than active dry yeast.
Conversion relation between instant yeast and active dry yeast is as follows:
•
1tsp. active dry yeast =3/4 tsp. instant yeast
•
1.5tsp. active dry yeast =1 tsp. instant yeast0
•
2tsp. active dry yeast =1.5 tsp. instant yeast
Moreover, yeast shall be stored in refrigerator as it may be killed at high temperature, before
using, ensure the yeast is fresh by checking the expiration date of yeast. Store it back to the
refrigerator as soon as possible after each use. Usually bread or dough, which fails to rise, is due
to stale yeast being used.
The ways described below will check whether your yeast is fresh and active or not.
1)
Pour 1/2 cup warm water (45-500C) into a measuring cup
2)
Add 1 tsp. white sugar into the cup and stir, then sprinkle 2tsp. yeast over the water.
3)
Put the measuring cup in a warm place for about 10min. Do not stir the water.
4)
The froth generated by yeast shall come up to 1-cup mark; otherwise the yeast may be stale or inactive.
9. Salt
Salt is necessary to improve bread flavor and crust color. But salt can also restrain yeast from
rising. Never use too much salt in a recipe. If you don‘t want to use salt, omit it, but bread would
be a bit larger.
10. egg
Eggs add richness and a soft texture to bread dough and cake.
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