In theory, we need to distinguish whole wheat bread like this:
Generally speaking, whole wheat flour is made by roughly grinding the whole wheat grain. Because the flour contains wheat bran, wheat endosperm and germ, the mineral content in whole wheat flour is higher than that in ordinary flour.
But you can't try it before buying it in the market? What should we do?
We can look at the ingredients list first:
In the ingredient list, whole wheat flour ranks first or tied for first (about 50% or more), which proves that the content is the highest among them;
If there is no whole wheat flour in it, or it ranks lower, it also proves that the content of whole wheat flour is particularly small;
If there is only wheat flour and bran, then the nutritional value will be greatly reduced;
If there are colorants, it is more proof that this is fake whole wheat bread or bread with low whole wheat content.
(Obviously, the above is not really whole wheat bread.)
We will see different kinds of whole wheat bread in the market, and their colors and ingredients are also different. Instead of worrying, we should make real whole wheat bread ourselves.
"So what percentage of whole wheat flour is the bread that can be eaten as a staple food in the true sense and has an acceptable taste?" Today, we will make four kinds of bread with different whole wheat flour content and find their differences, and make a real hammer report for everyone!
In this report, you will see:
[report of solid hammer with naked eyes]
Finished product feature verification
[Practical Hammer Report]
Film-out effect
Fermentation speed and height
Taste shishi
Satiety test
In the following, four types of whole wheat toast (30%, 50%, 70%, 100% (hereinafter abbreviated as: 30%, 50%, 70%,100%) were used for hammering.
Introduction of solid hammer formula (queen's whole wheat flour is used as flour)
The proportion of sugar in the formula can be controlled between 5% and 7% according to the demand (fine sugar can also be replaced by honey). In order to improve the taste, appropriate butter can be added between 4% and 7%, and of course, no butter can be added according to your own needs.
The following formula can make 3 450g toasts. Basic fermentation: 60 minutes, dividing 250g and rounding, fermenting for 20 minutes in the middle, shaping and rounding, putting 2 pieces of dough in each mold, and finally fermenting (fermentation temperature 32℃, humidity 85%).
The above formulas are all stirred by post-oil method.
0 1
Film exit stage after mixing
thirty percent
Before adding butter
After adding butter
Whole wheat dough has strong gluten. Before adding butter, it must be stirred until the gluten is gluten, and it is not easy to break after stretching. Then add butter and stir until it is fully expanded. Finally, the stretched dough will be more gluten and have a film.
50%
Before adding butter
After adding butter
When the dough is fully stirred, the gluten is weakened. Slowly stir until the dough is slightly gluten, then add butter and stir slowly and quickly. At last, the dough is not easy to break when stretched, and the spread dough has a little film.
70%
Before adding butter
After adding butter
When the whole wheat dough is stirred, the dough will be sticky. At this time, it should be stirred slowly until the dough is lumpy and slightly stiff, and then butter is added to stir until the dough is stirred.
100%
Before adding butter
After adding butter
Whole wheat dough will be particularly sticky during mixing and not easy to agglomerate. The dough needs to be stirred slowly for a long time. When the dough is slightly stiff, add butter and stir until the dough can be stretched.
Solid hammer nodule
When making dough, the gluten of whole wheat bread accounts for 30% and 50%, which will be better, not easy to break after stretching, and the film-forming time will be faster. 70% began to become sticky, 100% was not easy to agglomerate, and it took a long time to agglomerate.