VOX electronics BBM-4406, Instruction Manual, Page: 11 / 197

INTRODUCTION OF BREAD INGREDIENTS
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 grain. It contains wheat skin and gluten. Whole-wheat flour
is heavier and more nutrient than common flour. The bread made of whole-wheat flour is
usually small in size. Many recipes usually combine the whole -wheat flour and 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 to 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 and which is specially used for making cakes.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are
additive ingredients in making rough bread, 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 produces carbon dioxide. The carbon dioxide will expand
bread and make the inner fiber soften. For fast yeasting carbohydrate in sugar and flour as
nourishment are needed.