The composition of bread flour
is 14.5% moisture, 13.0% protein, and 0.55% ash, with a pH of
5.7–6.1 (Zanoni & Peri, 1993). The rest of the ingredients, such as
yeast (2%), sugar (4%), salt (2%) and a shortening agent (3%), are
measured based on the flour weight.
The composition of bread flouris 14.5% moisture, 13.0% protein, and 0.55% ash, with a pH of5.7–6.1 (Zanoni & Peri, 1993). The rest of the ingredients, such asyeast (2%), sugar (4%), salt (2%) and a shortening agent (3%), aremeasured based on the flour weight.
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