How much whole wheat flour is there in whole wheat bread?

How much whole wheat flour is there in whole wheat bread?

Introduction:

"In recent days, the news of sole bread has caused an uproar. It turns out that the soft bread on the market contains Azodicarbonamide, which is widely used in yoga mat or sole, so the reporter exaggerates that it is sole bread. The movement and the stillness are not small, the eyeballs are attracted, and the integrity is broken into dregs. The following is quoted from @ fan Zhihong_ Original nutrition information teacher fan's Micro blog "azoformamide is a flour treatment agent permitted in the national standard of food additives in China, which is also used in the United States and Japan. It is mainly used in soft bread. It is said that the sole material is popular. This morning, a reporter interviewed this matter. My personal opinion is that it's not illegal to use it, but if consumers don't need soft bread, they don't need this oxidant. The point of this is to let people know that the extra soft effect needs the help of additives. " There is also an article, you can see "what's the matter with sole in subway?"? 》In fact, compared with bromoformic acid, it is still a progress. However, when you bake at home, you always don't want to add any additives, let alone additives. You should also try to reduce sugar and oil, and add whole wheat flour and rye flour to strive for health and safety. So now I basically have to add some whole wheat flour or rye flour to my bread or toast, and seldom eat white bread. Once upon a time, I had a very clear impression that the content of whole wheat flour in whole wheat bread accounted for less than 30% of the total flour, otherwise the gluten was insufficient and the bread would not grow. I always use 30% of the upper limit, and often say that it must not exceed 30% when communicating with others. In fact, I have never tried how to exceed 30%, but I always believe it. But now that I'm wavering, I want to try and surpass what I can do. I made whole wheat meal bags every week for five weeks, starting with 50% whole wheat flour and onion, increasing by 10% every week until 90% this week. You're right. It's 90%, not 80%, not 70%, but 90%. Why would I waver and start the experiment? It's another example that I once firmly believed in, that is, when beating egg white, there must be no oil or yolk. If you don't believe it, try it. It's OK. It's still very good. Besides, I found that duck egg white is more delicate than egg white after being processed

Production steps:

Materials required:

High gluten flour: 25g

Whole wheat flour: 225g

Water: 162g-170g

Sugar: 25g

Salt: 2.5G

High sugar tolerant yeast: 2.5G

Butter: 20g

matters needing attention:

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: other