Bread-Making Ingredients - Panasonic SD-PT1001 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)
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".
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 powder, milk)
Improve bread taste, smell and crust
conditions.
Prevent hardening of bread.
Please reduce the same quantity of water
if milk is used.
Please use skim milk powder or whole
milk powder with natural nutritional
content.
EN12
)
MILK
Salt
It gives flavor to bread and
makes bread chewy.
It can also avoid bacterial breeding.
Egg
Improve bread taste, smell and crust
conditions.
It can also improve the elasticity of the bread.
Baking powder
For making scones, cakes and vegetable cakes.
＊ Even adding it into bread and soft bread would not
make it swell.
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.
Instant dry yeast rather than active dry yeast is
recommended.
The dough rises with
the carbon dioxide
trapped inside.