English
English, 18.02.2021 21:20, ciarrap552

When baking bread, one way to increase its nutritional value is by using whole wheat flour. However, using Windle wheat rather than refined white flour requires several changes to the basic bread redpe.
Whole wheat flour contains whest germ and bran. These soak up water, which can result in a dry, crumbly loof. To counter this, bekers must
add extra water to the recipe, Whole west dough will require 40-70 percent more water than white dusty. This spicant increme in wat will
produce a very wet, almost batterie dough.
Another critical difference to consider is kreading time. Bakers generally knead dough to pronde for an even ditution of gas butkles,
However, the bran in whole wheat flour can cut through the strands of yesten during kneadiez, Therefore, whide wheat deur wally needs liste,
any, kneading
Finally, the whole wheat bread baker must adjust the time needed for the dough to me. The wetter, healer whole whest dough typically
needs additional rising time compared to white dough.
With a few recipe tweaks and probably a little practice, the home baker can perfect the recipe and technique for making the perfect lost of
delicious, nutritious whole wheat bread,
What is the author's main purpose in writing the passage?
1, to explain why many bokers prefer whole wheat flour over white flour for bread making
2. to emphasize the added nutritional value in whole wheat brend compared to write bread
3, to describe the differences in making bread with whole wheat flour compared to white flour
4, to suggest when one should bake with white flour and when one should use whide wheat flour

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