What types of bread products are divided into

[What types of bread products are divided into]

What types of bread products are divided into

For details, see here

Bread products, depending on the type of flour, can be rye, rye-wheat, wheat-rye and wheat.


1) Wheat bread made from wallpaper, premium, first and second grade.

Plain wheat bread - baked from all varieties of wheat flour mold and hearth.

Its name is determined by the type of flour: for example, wheat bread made from flour of the first grade, second grade, etc. This also includes Polyanitsa Ukrainian, Arnaut Kievsky, etc. Stolichnye, Gorodskie, Moskovskie sitniki, kalachi loaves are produced from premium flour. loaves "For dinner". Master's bread (from second grade flour), Nikolaev loaves (from first grade flour), etc.

A gingerbread man made of such flour will be kneaded according to the rules of the Wheat ball:
Wheat gingerbread man

Since whole grain flour also belongs to the type of wheat flour, the bun from it will be kneaded according to the rules of the Wheat bun:
Whole grain gingerbread man

2) Rye bread (includes 2 groups) - from wallpaper, peeled and seeded flour.

It is baked entirely from rye flour.

3) Rye-wheat bread.

In the name of bread made from a mixture of flour, the predominant type of flour with a share of 50% - rye flour is placed first.

Wheat flour is added to improve the structural and mechanical properties of the dough.

The flour ratio can be between 50-90% rye flour and 50-40% wheat flour.
For example, 40% wheat flour and 60% rye flour and so on.

4) Wheat-rye bread.

In the name of bread made from a mixture of flour, the predominant type of flour with a share of 50% - wheat flour is placed in the first place.

The flour ratio can be between 50-90% wheat flour and 50-40% rye flour.
For example, 40% rye flour and 60% wheat flour and so on.

Formation of a bun from wheat-rye flour can be seen here
wheat-rye bun

5) Bread made from different types of flour.

This type of bread contains different types of flour - for example, wheat-rye-buckwheat bread, wheat-buckwheat, wheat-rye-corn and others.

The predominant share of flour in such breads should be the share of wheat flour, since only in it is gluten well developed.
All secondary types of flour should be in a smaller volume, and it is better to know in advance how much of the weight of wheat flour one or another flour can be added to the maximum and what properties these types of flour have.
For example, corn and buckwheat flour do not have gluten and the dough can turn out with a large addition of this flour, low, unbearable, biting.

Thank you, Tatyana, for your work!

[Irinka]

Irinka, good health, good and tasty bread!