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2. All-Purpose Flour
Flour that contains no baking powder, suitable for “quick “breads or
bread made with the Quick settings. Bread flour is better suited for
yeast breads.
3. Whole-Wheat Flour
Whole-wheat flour is ground from the entire wheat kernel. Bread
made with all or part whole-wheat flour will higher fiber and
nutritional content. Whole-Wheat flour is heavier and, as a result,
loaves may be smaller in size and have a heavier texture.
It contains wheat skin and gluten. Many recipes usually combine
with Whole -Wheat flour or Bread Flour to achieve the best result.
4. Black Wheat Flour
Black Wheat Flour, also named as “Rye 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
Flour that contains baking powder, use especially for making cakes.
Do not use self-rising flour in combination with yeast.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal
separately. They are the additive ingredients of making rough bread,
which are used for enhancing the flavor and texture.