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Фрагмент инструкции
100% whole wheat bread or breads containing a high percentage of whole wheat flour will be lower in height and heavier in texture than bread baked with a high percentage of bread flour. This is because the gluten strands are cut by the edges of bran flakes and the germ, rich in minerals, inhibits fermentation. Rye flour contains some proteins but these do not form sufficient gluten. Therefore, bread baked with rye flour will be dense and heavy. When a recipe in this book calls for rye flour, do not use more than the stated quantity, as it could overload the motor. Other flour: Products milled from other grains are occasionally used in bread. i.e. corn meal, rice, millet, soy, oat, buckwheat and barley flours. These do not contain protein that form sufficient gluten and therefore they should not be substituted for bread flour in the recipes. For gluten free bread making see page 6. Do not add more than the stated amount in the following recipes, otherwise a good result will not be achieved. Sugars: Sugars or sweetening agents have the following purposes in bread making: .They add sweetness and flavour. .They add softness and fineness to the texture. .They give crust colour. .They contribute to keeping qualities by retaining moisture. .They provide food for yeast. Besides granulated sugar or caster sugar, brown sugar, honey and molasses can be substituted in the recipes. Recipes including fruit generally require less added sugar due to the high sugar content of the fruit. Fats: The major purpose of fats in bread baking are: .They tenderize the bread. .They add flavour and richness. .They contribute to keeping qualities by retaining moisture. Any fat can be used, however, we recommend butter for the best flavour and texture. 17 Ingredients Milk and milk products: Their main purposes are: .They enhance flavour. .They increase the nutritional value of bread. .Milk solids include protein, lactose (milk sugar), and minerals. Most recipes call for the use of milk powder. NEVER use fresh milk on the overnight programme. Otherwise it may sour during the rest time, spoiling the final flavour. Salt: Salt has the following functions in bread baking. . It strengthens gluten structure and makes it more stretchable. .It inhibits yeast growth. .It enhances the flavour. Therefore, too much salt will inhibit fermentation whereas too little will result in weak gluten structure. Both will result in a bread with low volume and poor texture. Use ordinary table salt. DO NOT USE coarsely GROUND SALT. Liquid: Cold tap water should be used. (For BAKE RAPID, lukewarm water should be used, especially during the very cold winter months.) Cold fresh milk can be substituted to improve the keeping quality and nutritional value of the loaf, which will have a softer browner crust. NEVER use fresh milk on the overnight program. Always measure the liquid stated in the recipe carefully, using the measuring cup provided. TOO MUCH LIQUID will cause the dough to collapse, giving a poor appearance. Yeast: Yeast is a living organism, a microscopic plant which works as a leavening agent in bread baking. It acts on sugars and changes them into carbon dioxide gas and alcohol. This gas production causes the leavening or the rise of yeast dough. The alcohol evaporates during baking. Yeast is available in two forms: fresh and dry. Dry yeast is available in two types; the type that requires preliminary fermentation and the type that is used dry and may be mixed with other ingredients. For , use the latter type. Do not use fresh yeast or dry yeast that requires preliminary fermentation. Always use yeast marked active dry , instant or breadmachine yeast on the packet. Do not dissolve yeast in water before use. It is placed dry in the bread pan first, before all other ingredients. As there is an optimum temperature for yeast to activate, your incorporates a heat sensor to keep the dough at the correct temperature during the rising process. We use the minimum quantity of yeast required in our recipes to avoid spoiling the flavour of the finished loaf. Yeast must be stored in the refrigerator for short term storage. For longer storage, keep in the freezer. Its reactions to temperature are as follows: ...............................Inactive (Storage temperature) ..................Slow action ..................Best growth (Fermentation .......................Yeast is killed and proofing temperatures for bread growth) Chemical leaveners Chemical leaveners are those that release gases produced by chemical reactions. Chemical leaveners used in this book are baking soda (sodium bicarbonate) and baking powder. 18 Other ingredients used for flavored loaves Egg: These are sometimes added to nutritionally enrich the dough, they also improve the keeping properties and colour of the baked product. Medium sized eggs are used. Fruits: Dried fruits are used in some of the following recipes. Total weight of dried fruits used should not exceed recommendations in the recipes. Wh...
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