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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 separate-
ly. 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.
14. Water and other liquid
Water is essential ingredient for making bread. Generally speaking, water
temperature between 20
C and 25 C is the best. The water may be
replaced with fresh milk or water mixed with 2% milk powder, which may
enhance bread flavor and improve crust color. Some recipes may call for
juice for the purpose of enhancing bread flavor, e.g. apple juice, orange
juice, lemon juice and so on.
INGREDIENTS MEASUREMENT
One of important step for making good bread is proper amount of ingredi-
ents. It is strongly suggested that use measuring cup or measuring spoon
to obtain accurate amount, otherwise the bread will be largely influenced.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solution should be measured with
measuring cups. Observe the level of the measuring cup with your eyes
horizontally. When you measure cooking oil or other ingredients, clean
the measuring cup thoroughly without any other ingredients.
2. Dry measurements
Dry measuring must be done by gently spooning ingredients into the
measuring cup and then once filled, leveling off with a knife. Scooping or
tapping a measuring cup with more than is required. This extra amount
could affect the balance of the recipe. When measuring small amounts of
dry ingredients, the measuring spoon must be used. Measurements must
be level, not heaped as this small difference could throw out the critical
balance of the recipe.
3. Adding sequence
The sequence of adding ingredients should be abided, generally speak-
ing, the sequence is: liquid ingredient, eggs, salt and milk powder etc.
When adding the ingredient, the flour can't be wet by liquid completely.
The yeast can only be placed on the dry flour. And yeast can't touch with
salt. When you use the delay function for a long time, never add the
perishable ingredients such as eggs, fruit ingredient.
TROUBLE SHOOTING GUIDE
