Bread-Making Ingredients - Panasonic SD-P104 Operating Instructions Manual

Bread-making ingredients

In additions to the basic ingredients, you may add your favorite ingredients to make breads of various tastes.
(Ingredients and dosages 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 glutens.
● Flour screening is not necessary.
● The swelling extentsion may vary due
● Use the ingredient which is produced
● Keep in a cool and dry place.
● Be sure to use a scale to
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 to solid form, unnecessary to be softened.
＊ butter is recommended.
Unsalted
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.
14
to the different protein contents.
recently.
measure it in "weight".
MILK
Milk
powders
Salt
It can make the bread chewier while
adjusting the tastes.
It can also avoid bacterial propagation.
Egg
Improve bread taste, smell and crust
conditions.
It can also improve the elasticity of the bread.
Bread yeast
Sugar is used as the source of nutrition
to create carbon dioxide that makes the
dough rises.
Bread textures
● The yeast is alive.
Different degrees of freshness of the
yeast will vary the expanding condition
while the dough is swelling or fermenting.
Therefore, please use yeast within the
expiration date and be sure to seal it well
and keep it in a refrigerator.
● If yeast powder get wet, its ability of
fast fermentation will be reduced.
Dry yeast
In order to make a soft and
delicious bread, it is better to
use dry yeast that don't require
advance fermentation.
＊Do not use fresh yeast and
baking powder.
The dough rise with
the carbon dioxides
trapped inside.