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HOME ECONOMICS
ide gas that makes dough rise. It also gives breads delicious flavor and aroma.
2. Flour - The type and quality of flour greatly influences the final breads. Wheat flour is used to make bread because it has a protein called gluten. When flour is stirred and kneaded with liquid, the gluten stretches to form the structure of the loaf. All purpose flour and bread flour are wheat flours. Whole wheat and rye flours have less gluten than white flour. This is why the breads are heavier and smaller. They are best used in combination with white flour.
To measure flour, spoon or pour into dry measuring cup. Level off with spatula or straight-edged knife. Do not tap or shake flour as this results in measuring too much flour for a recipe and could produce a dense.
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