Andrew James AJ000088 Bread Maker - Manual (Page 7)

7
Bread making ingredients
1. Bread flour
Bread flour has a high content of gluten (it can be also be called high-gluten flour
which contains high protein), it has good elasticity and can keep the bread from
collapsing after rising. As the gluten content is higher than normal flour, it can be
used for making bread in large sizes. Bread flour is the most important ingredient
in making bread.
2. Plain flour
Flour that contains no baking powder is ideal for making express breads.
3. Whole-wheat flour
Whole-wheat flour is ground from grain. It contains wheat skin and gluten. Whole
-wheat flour is heavier and contains more nutrients than common flour. The
bread made by whole-wheat flour is usually small in size. So many recipes usually
combine the whole-wheat flour and bread flour to achieve the best result.
4. Black wheat flour
Black wheat flour, also known as “rough flour” is a high fibre kind of flour and is
similar to whole-wheat flour. To obtain a large size after rising, it must be used in
combination with a high proportion of bread flour.
5. Self-raising flour
A type of flour that contains baking powder is generally used for making cakes.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flours are ground from corn and oatmeal separately. They
are the additive ingredients for making rough bread, which is used for enhancing
the flavour and texture of the bread.
7. Sugar
Sugar is a very important ingredient, which increases the sweet taste and colour
of the bread. Sugar is also considered as nourishment for the yeast. White sugar
is largely used but brown sugar, powdered sugar or cotton sugar may be used for