Thé role of irigredients in bread békihg, Basic ingredients, Flour – Panasonic SD-BT10P User Manual

Page 6: Sugar, Salt, Fats, The role of ingredients in bread baking —6

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Thé Role of Irigredients in Bread Békihg

The ingredients used in bread baking ali play an important part in the quality of the bread produced.

Below we briefly discuss the role that each ingredient plays in the bread baking process. It is important to

follow the recipes and weigh or measure carefully to ensure the correct balance of ingredients for
successful bread baking.

Basic Ingredients

FLOUR

Most bread is made from wheat flour. The quantity and quality of the gluten forming proteins in the flour
determines its suitability for good bread making.

High grade flours have a consistently higher protein content than some of the lower grades available and

these will generally give a more successful result.

If lower grade flours are used, the addition of 1 tablespoon of gluten flour will improve performance.

All flour starts off as brown flour and is milled and refined until it becomes white.

in wholemeal flour, the wheat grain has not been removed so breads made with wholemeal flour have a

coarser, more crumbly texture.

Breads made with wholemeal flour only will have a reduced volume due to the reduced availability of
gluten forming proteins. To enhance the volume in these loaves a proportion of white flour can be used and
additional gluten flour may also give improved results.

Flours milled from cereals such as oats, rice, barley and rye contain little or no gluten. Therefore these
loaves have a low rise and a dense structure.

Panasonic recommend the use of ELFIN HIGH GRADE FLOUR.

SUGAR

Sugar used in bread making comes in a variety of forms—these include white sugar, brown sugar,
molasses, treacle, honey and golden syrup.

Sugar in some form is essential in all breads as sugar provides food for yeast—it helps the yeast to begin
to ferment and then promotes continued yeast action.

Sugar also provides sweetness and aids browning during baking.

Artificial sweeteners cannot be successfully used as a substitute for sugar—they do not provide the
carbohydrates required for fermentation.

SALT

Salt is very important in bread making as it gives the bread a more even texture.

It also controls the action of the yeast by inhibiting enzyme activity, thus controlling the amount of carbon

dioxide produced. Bread with reduced salt will have a weak gluten structure and a more open texture, too
much salt inhibits fermentation.

Salt also contributes to the flavour.

FATS

The main purpose of fats in bread baking is to tenderise and soften the bread and to enhance the flavour
and richness. Although the addition of fat is not essential, breads made without fat will have less flavour

and will not keep as well.

The best flavour is achieved when butter is used—it should be softened to help mixing.

Other fats can be used. These include vegetable oil, margarine or shortening. Remember that these may
alter the flavour and texture.

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