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cleaning.
6. Before the bread maker is packed away for storage, ensure that it
has completely cooled down, is clean and dry, and the lid is closed.
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 sunken after rising. 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 ingredients of making bread.
2. Plain flour
Plain flour is made by mixing well-chosen soft and hard wheat and
applicable for making express bread or cakes.
3. Whole wheat flour
Whole wheat flour is made by grinding whole wheat, 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 and
bread flour to achieve best results.
4. Black wheat flour
Black wheat flour, also named by“rough flour”, is a kind of high fiber
flour that 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. Cake powder
Cake powder is made by grinding soft wheat or low protein wheat,
which is specially used for making cakes. Different flour seems to be
alike, Actually yeast performance or absorbability of various flour
differs largely for growing areas, growth reasons , grinding process
and storage life. You may choose flour with different trademark to test,
taste and compare in local market, and select the one which could
produce the best result according to your own experiences and taste.
6. Corn flour and oatmeal flour
Corn flour and oat flour are made by grinding corn and oatmeal
respectively; they both 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 add sweet taste and color of
bread. While it helps to yeast bread as nourishment. white sugar is
largely used. Brown sugar, powder sugar or cotton sugar may be
called by special requirements.