Because of the lack of gluten, pure whole wheat flour is rough and can hardly be stirred into dough. If the content of whole wheat flour in whole wheat bread does not exceed 30% of the total flour, otherwise the gluten is insufficient and the bread will not rise. You need to add at least 60% high-quality high-gluten flour to make authentic whole wheat bread.
There are many kinds of whole wheat flour, including pure (completely ground whole wheat), reprocessed (wheat flour mixed with a certain proportion of wheat bran), and synthetic (that is, wheat flour and bran are mixed in proportion, and modifiers, additives, gluten and other raw materials are added).
Whole wheat ready-mixed flour is a special post-processing and additive for wheat. Compared with whole wheat flour, bread made of ready-mixed flour is softer and more delicious in taste, and looks better and smoother in appearance, but at the same time some nutrients are lost.
Only the whole wheat ready-mixed flour can be used directly without adding high-gluten flour, and it can be made by basically adding yeast and water.
Extended data:
Whole wheat bread practice:
1. Knead the dough-making materials into a ball until the film can be pulled out, then add butter and knead well.
Ferment at room temperature to 2.5 times the size (about 1 hour at 28 degrees), exhaust the fermented dough, divide it into 5 parts and knead it, and conduct intermediate fermentation for 15 minutes.
2. Pour all the ingredients of the coconut stuffing into a large bowl and mix well. The prepared coconut stuffing is also divided into 5 portions.
Put 1 serving coconut stuffing in the center of the dough. Wrap the coconut stuffing in the dough and knead it into a long olive-shaped dough. Turn the dough over and close it toward the bottom.
3. Roll the dough into a long shape as wide as the baking tray in turn, and put the bean paste or nuts on it.
4. Put the shaped dough in the mold for the second fermentation (the best fermentation environment: temperature 35-38 degrees, humidity 85%).
After fermenting to twice the size, brush a layer of whole egg liquid on the surface of the dough.
5. Put it into a preheated oven with upper and lower fire 180℃ and bake for 15 minutes until the bread surface is golden.
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