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ViT_,iWheat Gluten is produced
by processingwhite
flour one more step. White flour contains protein
and Starch. Mills are now able to remove most of the starch leaving only the protein(gluten).
This is
more expensive but is used in very small amounts, when vital wheat gluten is added to recipes con-
taining all whole grains, it helps to improve the volume and shape of the loaf. Usually 1 teaspoon per
cup of flour will make a difference.
If more than a tablespoon
per cuP of flour is used, the bread may
be tough. Grocery stores are beginning
to stock this ingredient
in the aisle with baking ingredients.
It is also available at health or natural food stores ....
To measure flour, spoon into measuring
cup and level off.
DO NOT : tap cup
pack flour into cup
--sifffl_r
Store flourfor long periods of time in the freezer rather than the refrigerator. Refrigerators
tend to dry
out flours.'Be sure the flour is at room temperature before placing in a bread machine.
[] Salt : Regulates Yeast Activity
:1
Salt is necessary to control the activity of yeast, disciplining it to work slow and steady. Without salt
yeast acts very rapidly and gives out too quickly. Sa!t also strengthens .the structure of the dough.
If too little or no salt is used, the bread will rise rapidly and then fail either before the baking or as
soon as the baking begins; the texture will be coarse and uneven. Some salt substitutes will work
effectively.
[] Fat : Dough Enhancer And Conditioner
Shortening
is an American term for fat used in recipes. The recipes in this book Use vegetable oil.
Solid shortening, butter or margarine maybe substituted; Divide into small pieces before placing in
the machine, There will not be any noticeable flavor difference. The crust may be a little crisper with
butter. ,Margarine tends tomake the crust a little tougher. Light or whipped margarine
does not work
well.
.....
[] Liquids : Activate The Yeast And Bind The Dough
Liquids include all the wet ingredients used in the recipe. Traditional bread bakers have been taught
correctly that warm liquid(110..115°F)
will activate dry yeast. However, when yeast is used in a bread
machine, the,liquid temperature most likely to provide a good environment for the yeast is 80°1=.With
this temperature, the yeastactivates
gradually to accommodate the program of the machine. When
higher degrees of liquids are used, the yeast not only activatestoo
quickly, but also the entire dough
becomes too warm, !f the temperature of the dough raises over 100°F during the rising times, the
yeast does not die but becomes very lethargic and is not able'to work effectively.
Because climates and seasons of a year make for a wide variety of humidity levels, the liquid
amounts called for in a recipe may haveto be adjusted. Flour will not accept the same amount of
liquid in a moist humid climate as it will in adry climate; i.e., Florida residentsalways
use less than
Arizona residents.
_
....
Wisconsin bakers will use less liquid in their machines in thesummer
than in the Winter. The differ-
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