Active
Dry Yeast: yeast
that has been dried to contain
8% moisture. Low moisture
allows this yeast to have
a longer shelf-life and more
consistent performance than
cake yeast. Can be kept about
six weeks in a tightly closed
container in the refrigerator
or six months in a freezer.
All-purpose Bleached
Flour: white flour
milled from the endosperm
of the wheat berry, with both
the bran and germ removed,
and then chemically whitened
with either chlorine gas or
benzoyl peroxide. Usually
does not have enough protein
to makes the gluten needed
to get the dough to stretch
or kneed in a bread machine,
causing undersized loaves.
All-purpose Unbleached
Flour: white flour
that is not bleached after
processing. Although creamier
in color than bleached flour
it does have the tendency
to whiten with age.
Bean Flours:
these are nutritious flours
that add flavor to otherwise
bland tasting breads.
Bread Flour:
flour milled from hard wheat
with a high amount of protein,
which makes for larger loaves.
Bread Machine Yeast:
fast acting yeast with ascorbic
acid added to help the dough
stretch more easily. This
yeast also works well in the
one-hour cycle.
Brewer’s Yeast:
a nutritional food produced
as a byproduct of the brewing
industry. After 5-10 beer
fermentations, the yeast is
not longer considered acceptable
for making beer. The yeast
is then dried and processed
to make its enzymes inactive.
Brewers yeast is eaten for
its high amounts of B-vitamins
and protein as a nutritional
supplement. It is not to be
used for making bread.
Brown Rice Flour:
flour milled from the whole
rice kernel, as whole-wheat
flour is milled from the whole-wheat
berry.
Buckwheat:
a seed that is a member of
the rhubarb family often used
for making pancakes.
Cake and Pastry Flour:
made from soft wheat, cake
and pastry flour has very
low protein ideal for making
flaky pastries and light as
air cakes. Do not use it for
making bread as it has too
little gluten.
Compressed Yeast
(Cake Yeast): fresh
yeast that had not been dried
and contains 70% moisture.
To use cake yeast with your
bread machine, crumple the
appropriate amount on top
of the flour as you would
regular dry yeast. Three packages
of active dry yeast weighing
¼ ounce each equals
2 ounces of cake yeast.
Endosperm:
the substance of the wheat
seed that nourishes the embryo
and contains primarily protein
and starch. When mixed with
a liquid it is called gluten.
Fast
Rising Yeast: yeast
which cuts the rising time
for dough. When using a one-hour
cycle this yeast is a must.
Gluten Free Flours:
flours derived from plants
other than rye, wheat, oats,
and barely. In order to provide
a way for these doughs to
expand they are bonded with
xanthan gum, a bonding agent
that also becomes elastic
so that yeast can build the
bread’s structure.
Gluten:
the mixture of the endosperm
protein with a liquid that
makes dough elastic and pliable
when kneaded. Gluten also
allows carbon dioxide bubbles
(created by fermenting yeast)
to develop pockets in the
dough allowing it to rise.
Gluten is why almost all breads
are made with wheat flour,
although others can be added
to allow for more flavor and
texture.
Inactive Dry Yeast:
a type of yeast used in animal
feed or as a flavor enhancer
for various manufactured foods.
Leavening Agent:
a substance
that puts air into a mixture,
increasing its volume.
Oatmeal:
grain used as an add-on to
breads due to its inability
to become elastic when kneaded.
When 1 to 2 tablespoons of
dry oatmeal is added to whole-wheat
dough it will make the bread
sweeter and richer. Cooked
oatmeal can be added to make
the bread higher and lighter.
When a bread recipe calls
for oats they may be instant
or rolled and are dry unless
otherwise noted.
Potato Starch/ Potato
Starch Flour: flour
made from potato starch. Not
to be confused with potato
flour that is primarily a
thickening agent.
Rice Flour:
flour made from the inner
part of the rice kernel (e.g.
excluding the rice bran).
Not to be confused with sweet
rice flour, which is primarily
a thickening agent.
Rye Flour:
a grain grown primarily in
northern Europe for use in
dark breads. As it does not
make gluten easily it is used
in conjunction with wheat.
However, although the gluten
content is low, rye ferments
easily increasing yeast activity
and enhancing texture. The
most common grade of rye found
in supermarkets is medium.
Pumpernickel rye is ground
from the whole kernel of the
rye grain, which makes a loaf
made from it much shorter
and denser than that made
from medium rye.
Self-rising Flour:
milled from soft wheat that
has baking soda or salt added
to it. Does not withstand
the rigorous mixing or kneading
of a bread machine and if
used the bread will not rise
well.
Semolina Flour:
flour made from durum wheat
and primarily used in making
pasta and noodles. Due to
its low protein content it
should be used in combination
with bread flour. Adds a golden
brown color and slightly nutty
flavor to loaves.
Soy Flour:
nutritious, heavy flour that
is used in small amount in
gluten free bread.
Spelt: a
biblical grain that are the
ancestor to modern hybrid
wheats. It has a high gluten
content making it well suited
for yeast bread. Can be used
as a substitute for whole-wheat
flour in any bread recipe.
Tapioca
Flour: extremely
fine flour that comes from
the rood of the cassava plant.
Often used in combination
with rice flours and/or potato
flours.
Vital Wheat Gluten:
this is a white flour made
from hard wheat in which all
the starch is removed leaving
only protein. When added to
whole-wheat flour the dough
becomes more elastic and expands
easier, contributing to better
texture and larger volume
(use 1 teaspoon for each cup
whole wheat flour). Not to
be confused with gluten flour,
which is 50/50 gluten and
starch.
Wheat Berry:
the whole, unprocessed kernel
of wheat which has three parts:
bran, germ and endosperm.
Wheat Bran or Bran:
the protective outer coating
or skin of the wheat kernel.
It is an insoluble fiber,
which means it does not dissolve
in liquid. It is not present
in white flour but can be
added in small quantities
(1-2 tablespoons) to bread
dough to add fiber to the
diet. It should be stored
in a refrigerator after opening.
Wheat Flour Varieties:
there are more than 30,000
varieties of wheat flour grown
in the United States alone
which are divided into six
classes; hard red spring,
hard red winter, soft red
winter, hard white wheat,
soft white wheat, and durum.
Hard wheats are high in protein
and usually are used for yeast
breads. Soft wheats are low
in protein and used for pastries
and cakes. Durum is used for
pastas.
Wheat Germ or Germ:
the embryo or sprouting section
of the wheat seed. Contains
the majority of the grain’s
vitamins but is removed when
white flour is milled. When
added to bread it provides
fiber and has a slightly nutty
flavor. After opening it should
be refrigerated.
White Whole-wheat
Flour: milled from
a variety of hard winter-white
wheat. It has the same nutrient
value as whole-wheat flour
but is milder, sweeter and
lighter in color than flour
from hard red wheat.
Whole-wheat Flour:
flour milled from the entire
wheat berry. Often breads
made from whole wheat flour
are harder and denser than
those made of white flour,
either because they do not
have a high enough protein
content to make gluten or
the bran and germ make it
more difficult for elasticity
in the bread to develop. To
counteract this most wheat
bread recipes use a combination
of white and wheat flours.
Whole-wheat flour specifically
for bread making is available
at specialty stores and mail
order catalogs.
Xanthan Gum:
a structure builder or binding
agent which works to hold
moisture and support the structure
of bread when using alternative
flours which do not have a
gluten content.
Yeast: a
tiny, one celled plant, which
is about the size of a human
red blood cell used as a leavening
agent. When combined with
heat and sugar it breaks down
into carbon dioxide gas. In
bread dough this process causes
the dough to rise because
it is forming bubbles within
the gluten. The process of
yeast breaking down and producing
CO2 is called fermentation.
There are many types of and
uses for yeast.
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