Tips For Baking Wholewheat & Multigrain Breads; Differences In Baking Results - Panasonic Bread Bakery SD-250 Operating Instructions And Recipes

Tips for baking wholewheat & multigrain breads
The result of breads, such as whole wheat breads
and multigrain breads, are affected greatly by the
quality of ingredients, especially the flour. The flour
quality is affected by the keeping methods, the
temperature, humidity, etc. Another important factor
about the flour is that its quality also differs from year
to year, season to season due to the quality of the
wheat crop affected by the weather.
Sometimes due to bad weather conditions, the crop
may not grow with as much gluten forming properties
as it would require to produce flour for making
excellent breads.
When the quality of flour is poor, the bread may not
rise, or collapse after rising due to weak gluten.
In such cases, take the following measures to obtain
better results.
Baking results differ according to several factors including environmental conditions, electricity fluctuation,
choice of ingredients, their brands, measurements and quality. To avoid poor baking results the following
should be remembered.
1. Bake at optimum temperature.
Temperature is one of the most important factors in bread baking. Although the
designed to sense the temperature and automatically control the heating system during the entire
process of baking, it works best in a room temperature between 20 C (68 F) to 25 C (77 F), a slight
difference in volume may be noticed when the BAKE RAPID mode is used or during winter months
when an overnight programme is used.
2. Electricity Fluctuations will affect the height, the texture and the colour of bread.
The incorporates a 20 minute memory which means the bread machine will automatically
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restart should the electricity supply be interrupted for a maximum of 20 minutes.
3. Measure the ingredients accurately.
Accurate measurement is essential in achieving good baking results.
Liquids should be measured in the measuring cup and yeast, salt, sugar and milk powder using the
measuring spoon.
Flour must be weighed accurately either using the metric (grams). Do not exceed the stated weight of flour
as this could damage your machine.
For measuring fat (butter) the 15–25N recommended in the recipes is a guideline for the quantity to use.
The yeast should be measured carefully using a teaspoon. Always use standardised Australian measuring
utensils.
4. Order of Ingredients.
Always place yeast first, then all other dry ingredients into the bread pan, followed by the liquid so that
the yeast is at the bottom and not in contact with the liquid. N.B. Never let the yeast touch liquid before
kneading.
5. Always use fresh ingredients.
Check the date on the flour packet before purchase and use the flour before it is out of date. After
opening the packet reseal and store in a cool dry place in an airtight container.
6. Experimenting.
Take care to follow the guidelines when adding additional ingredients, as if added in excess, these
affect the final loaf volume. For loaves with poor volume, extra sugar e.g. for white loaves extra
1 / -1 tbsp should be added, as this helps the rise for poorer quality strong white flours.
2
Additional water eg 10-20 m Rwill give a lighter textured loaf.
7. Maximum Load.
Do not attempt to increase the quantities in the recipes given as overloading may damage your
machine.

Differences in Baking Results

1. Use vitamin C bread improver.
and/ or
2. At least 150 g of the flour should be white bread
flour, rather then whole wheat flour.
and/ or
3. Reduce 15 ml to 30 ml of water from the
regular amount.
If the above still does/do not solve problems,
4. Reduce the amount of dry yeast to half the
quantity required.
The loaf produced by above methods may be low
or small.
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is
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