Bread-Making Ingredients - Panasonic SD-P2000 Operating Instructions Manual

Bread-making ingredients

In addition to the basic ingredients, you may add your favorite ingredients to make breads of various tastes.
(Ingredients and quantities may vary depending on the kinds of breads)
Wheat flour
(High-gluten flour, Low-gluten flour)
Mixed with water, the protein
will be combined to form gluten.
Flour sifting is not necessary.
The swelling may vary due to different
protein contents.
Use the ingredient which is produced
recently.
Keep in a cool and dry place.
Be sure to use a scale to
measure it in "weight".
(Do not use the measuring cup)
For making bread
Generally, use high-gluten flour which has high protein
content (12% ~ 15%). Non bread flour has an unobvious
swelling effect. It will result in harder bread. Furthermore,
self-raising flour has no swelling effect.
＊ Please check the list of ingredients on the flour
package in advance.
Fats and oils
Butter, unsalted butter,
margarine and shortening
It makes the bread texture fine, soft and
moist.
Applicable in solid form, unnecessary to
be softened.
＊Unsalted butter is recommended.
Dairy products
(Milk)
Improve bread taste, smell
and crust conditions.
Prevent hardening of bread.
Please reduce the same quantity of
water if milk is used.
Salt
It gives flavor to bread and
makes bread chewy.
It can also avoid bacterial
breeding.
EN12
Eggs
Improve bread taste, smell and crust
conditions.
It can also improve the elasticity of the
bread.
Bread yeasts
Sugar is used as the source of nutrition
to create carbon dioxide that makes the
dough rise.
Bread texture
The yeast is alive.
Freshness of yeast can affect the
swelling and fermenting conditions of
dough. Therefore, please use yeast
within the expiry date and be sure to
seal it well and keep it in a refrigerator.
If instant dry yeast gets wet, its
fermentation ability will be reduced.
Instant dry yeast
In order to make a soft and
delicious bread, it is better to
use instant dry yeast that
doesn't require advance
fermentation.
＊Do not use fresh yeast and
baking powder.
For making bread
Angel instant dry yeasts are recommended.
(vacuum package)
＊ For recipes of high sugar content (8 g sugar or
above 100 g flours), please use Angel instant dry
yeasts for bread making. Non instant dry yeasts for
bread making have an unobvious swelling effect.
They will result in harder bread.
The dough rises with
the carbon dioxide
trapped inside.