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13
Bread Making Ingredients
1. Bread Flour
• Bread flour contains high amount of
gluten (for this reason, it is sometimes
called high-gluten flour and it has high
protein content), it has a high level of
elasticity and it may prevent the bread
from deflating after rising. As the
gluten content is higher than regular
bread, it can be used for making
larger bread with a higher content of
fiber inside. Bread flour is the most
important ingredient to make bread.
2. Plain Flour
• Plain flour is obtained by mixing
carefully selected soft and hard grains,
and it is used for baking bread and
pastries.
3. Whole Wheat Flour
• Whole wheat flour is obtained by
grinding wholemeal wheat, and it
contains wheat scab and gluten.
Whole wheat flour is heavier and
more nutritious than regular flour.
Bread made using whole wheat flour
will usually be smaller. Most recipes
combine whole wheat flour and bread
flour for best results.
4. Buckwheat Flour
• Buckwheat flour is a high-fiber flour
and it is similar to whole wheat flour.
To get a big bread after rising, the
bread flour ratio in the bread should
be high.
5. Cake Flour
• Cake flour is obtained by grinding
soft wheat and low protein wheat
and is usually used to bake cakes
and pastries. Even though different
flours have similar appearances, the
yeast performance or absorptivity of
these flours vary depending on where
the wheat was grown, the growing
seasons, the grinding process and
the storing period. You can try the
different brands of flours at your local
store to find the one that yields the
best results for your taste.
6. Corn Flour and Oat Flour
• Corn flour is obtained by grinding
corn and oat flour is obtained by
grinding oat. Both are used to make
rustic bread, improving the taste and
texture.
7. Sugar
• Sugar is a critical ingredient to add
sweetness and color to the bread.
White sugar is commonly used to help
leaven the bread. In case of specific
requirements, you can use brown
sugar, powdered sugar or cotton
candy.
8. Yeast
• Yeast goes through the leavening
phase and then produces carbon
dioxide to help make the bread
bigger and the inner fibers softer.
However, yeast needs sugar and
the carbohydrate from the flour to
activate faster.
• 1 teaspoon of active try yeast = 3/4
teaspoons of instant yeast
• 5 teaspoons of active try yeast = 1
teaspoon of instant yeast
• 2 teaspoons of active try yeast = 1.5
teaspoon of instant yeast
• Yeast must be kept in the refrigerator
as it will die at high temperature.
Check the expiration date and shelf
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Productinformatie
| Merk | Vestel |
| Model | Ekmek |
| Categorie | Niet gecategoriseerd |
| Taal | Nederlands |
| Grootte | 1925 MB |
