Panasonic SD-BT10P - Manual (Page 7)

LIQUIDS
Liquids are important in bread baking, a small change in the quantity may affect the height and the texture
of the bread.
Liquid is needed to form the bread's gluten framework.
Too much wili cause the dough to collapse, too little prevents the gluten from stretching enough.
Liquid temperature is important—generally a tepid liquid—one that feels neither hot nor cold, is best.
If a recipe specifies water only—part of this may be replaced with fresh milk but remember that this will
affect the fat content of the bread.
Fresh milk is not suitable if timer is being used.
MILK AND MILK PRODUCTS
These enhance the flavour and help increase the nutritional value of the bread. The recipes included in this
book use dry milk because it is convenient to use.
If fresh milk is used, reduce the quantity of water by the same amount.
Fresh milk is not suitable if timer is being used.
YEAST
Yeast is a form of plant life—it will grow and multiply when the conditions are favourable.
In bread baking the yeast ferments the sugar and forms a gas (carbon dioxide).
This gas causes the dough to rise, the fermentation softens the gluten, and makes it elastia
Kneading then develops this softened gluten and spreads the gas cells evenly through the dough to give a
fine textured product.
When bread is baked, the initial heat increases the yeast action—the gas cells expand and the loaf rises.
The yeast is killed and the loaf cooks to have a crisp brown crust and a soft moist even crumb.
Yeast in the following forms can be used in the Ûiread i2akc^ ;
•Active Dry Yeast—yellow lid
•Surebake Yeast—red lid
Surebake is active yeast mixed with additives to enhance the action of the yeast—these additives include
wheat flour, baking fats (to strengthen the gluten and improve texture), calcium carbonate, ascorbic acid
and potassium bromate.
These additives accelerate the strengthening of the gluten. Generally when using Surebake, there will be
no need to add extra ascorbic acid. Gluten flour will only be needed when using grains with a low gluten
content such as oats, rice, barley and rye.
Surebake is added to the bread pan with all other ingredients at the beginning of the process.
Granulated yeast is also placed in the pan directly.
Yeast should be refrigerated for storage—watch use by dates! A temperature of 30—35°C provides the
best conditions for rising of yeast products.
Important
•Place yeast in bread pan before all other ingredients, this gives more consistent results.
• Do not use compressed yeast or dry yeast that requires preliminary fermentation,
•Do not dissolve yeast in warm water before use.
Other Ingredients
•When using ingredients, such as eggs, fruits and vegetables, their water amounts must be taken into
account. With fruits and vegetables, their amounts of sugar must also be taken into account.
Adjust water and sugar amounts in the recipes accordingly.
•When nuts are used, chop them finely. The loaf may be lower in volume because the nuts may cut the
gluten network in the dough.
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