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Article #5102Re: Bread makers: (flour)
From: Mike Paulonis
Date: Mon, 11 Jan 1993 17:42
Date: Mon, 11 Jan 1993 17:42
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1145 bytes
In article <1993Jan11.140130.16851@porthos.cc.bellcore.com> fusco, mf@dancer.cc.bellcore.com writes: >A slight twist (that may have been addressed before - sorry): > >Why do bread makers (at least the Panasonic) call for 'bread flour'? >Can you use 'all-purpose' flour with similar results (I have tried >but haven't tasted it yet - looks ok though!). > >Thanks! The bread flour has more gluten than all-purpose. This contributes to better rising and thus better (more uniform, less dense, etc.) bread. Other kinds of flour such as whole wheat may require additional gluten to be added to the mix to obtain satisfactory results.
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Path: arc1-ca.pugleaf.net!sparky!uunet!zaphod.mps.ohio-state.edu!rpi!newsserver.pixel.kodak.com!kodak!eastman!kodak.com From: paulonis@kodak.com (Mike Paulonis) Newsgroups: misc.consumers Subject: Re: Bread makers: (flour) Message-ID: <4286@eastman.UUCP> Date: 11 Jan 93 17:42:18 GMT References: <1993Jan11.140130.16851@porthos.cc.bellcore.com> Sender: news@eastman.UUCP Organization: Eastman Chemical Co., Kingsport, TN, USA Lines: 14 X-UserAgent: Nuntius v1.1.1d13 X-XXDate: Mon, 11 Jan 93 12:44:48 GMT