<h1 class="pgc-h-decimal" data-index="01" > introduction</h1>
The supermarket is full of bread flour, the price is uneven, do you know how to choose bread flour that loves baking? If the price difference is relatively large, the expensive quality will generally be better, but if we encounter several bread flours with similar prices, how should we choose?
Today I bought back several high-end bread flours in the supermarket to make a comparison, and share the evaluation results with you.
<h1 class="pgc-h-decimal" data-index="02" > test product name</h1>
Shin-liang original bread flour, wheat flour for Zhongyu bread, gluten flour for the upper dish, bale mai high gluten flour, and wheat flour for Arowana bread
Shinra (left), Nakahiro (right)
Previous (left), Paragon (right)
Arowana
<h1 class="pgc-h-decimal" data-index="03" > flour blending explanation</h1>
First, explain the ingredient list on the powder bag
Among the five products tested, the ingredient list of Xinliang and Zhongyu only wheat, does not contain additives; the rest of the products contain additives, of which Paragon is specially marked as nutritionally fortified wheat flour, so the additives are added more, in addition to the normal flour used in the α - amylase, lipase, xylanase, vitamin C, glucose oxidase, stearoyl lactate, but also added calcium carbonate, niacin, zinc oxide, iron pyrophosphate, vitamin B1, vitamin B2, folic acid.
Flour additive instructions
Many people "talk about additive discoloration", is the additive really that terrible? Since the company adds to the flour, and the bright light is noted on the packaging bag, indicating that the additive is legally added and complies with the national regulations, so we don't have to worry.
A good bread flour needs additives as a support, and if there is only flour, it is difficult to make a good bread. Many people will have such a question: "Why is the bread made in the bakery so good, but the bread made by yourself is not satisfactory."
"There are professional chefs in the bakery, there is professional equipment, so the bread they make looks good and delicious", this is for sure, but there is also a reason that the bakery will add dough improvers, emulsifiers, etc. when making bread, and the impact of these additives on the bread effect is much greater than that of the master's craftsmanship, so it is not necessarily that your technology is not good enough, or the flour you use has no additives.
<h1 class="pgc-h-decimal" data-index="04" > bread effect test</h1>
No matter how good the quality of flour is, in the end, it is still based on the effect of bread, and the bread that is made is good and delicious is good flour, and it is useless to make bread.
In order to eliminate the impact of manual operation, today we uniformly use a bread machine to make bread, each bag of bread flour has a recommended recipe on it, today we use the same recipe for everyone to be fair:
Flour 225g, dry yeast 3.6g, salt 2.25g, sugar 45g, butter 27g, eggs 45g, milk 112.5g
I weigh each bag of flour according to the above recipe, put it in the bread machine, set the degree, and the bread is ready in 3 hours, and then the bread is completely cooled and evaluated.
<h1 class="pgc-h-decimal" data-index="05" > sensory evaluation</h1>
Bread photos
Appearance evaluation
In terms of volume size: Arowana bread and Xinliang original bread are full in volume, smooth in skin and large in size; Zhongyu bread and Baile wheat bread are second; the last bread is the smallest.
Sliced photos
Bread slice color and structure evaluation
Arowana bread cut noodles are yellow and bright in color, delicate in structure, and sell well; the cut noodles of Zhongyu bread and Baile mai bread are yellow in color and brightness, and the fineness of the tissue is general, and the appearance is average; the color of the slices of the last bread and Xinliang original bread is dark, dull, rough in organization, and poor in appearance.
Bread taste evaluation
Arowana bread tastes moist, soft and tasty; Xinliang bread feels dry and dry when eating; the rest of the bread feels a little toothy, the taste is rough, not very tasty, of course, this may also be the reason why the bread mechanism is not hand-crafted.
<h1 class="pgc-h-decimal" data-index="06" > reviews</h1>
The five kinds of flour have their own characteristics, we can buy the corresponding products according to their own needs, on the whole, Arowana bread flour performs better, Zhongyu bread flour second, and then there is Bailemai bread flour, the last and Xinliang bread I personally feel is not very tasty, not very like.
I am morning morning said baking, today's sharing is here, there are questions welcome to leave a message in the comment area, after seeing I will be the first time to reply Oh!
Some of the pictures are from the Internet, if there is any infringement, please contact to delete.