Panasonic Bread Bakery SD-253 Operating Instructions & Recipes page 20

Liquids:
Liquids are important in bread baking,
a small change in the quantity may affect
the height and the texture of the bread.
Liquid is needed to form the bread
gluten framework.
Too much will cause the dough to collapse, too little
prevents the gluten from stretching enough.
Liquid temperature is importantÑgenerally a tepid
liquidÑone that feels neither hot nor cold, is best.
(For the BAKE RAPID options, however, lukewarm
water should be used, especially during the very
cold winter months.)
If a recipe specifies water onlyÑpart of this may be
replaced with fresh milk but remember that this will
affect the fat content of the bread.
Fresh milk is not suitable if timer is being used.
Egg:
These are sometimes added to
nutritionally enrich the dough, they
also improve the keeping properties
and colour of the baked product.
Nuts:
Nuts may be used, but chop them
finely. Use no more than 1 cup.
The height of bread when nuts are
used, may be low because the
chopped nuts will cut the gluten
structure.
When adding nuts as well as dried fruit, their total
weight should not exceed 1 cup. Remember to chop
them finely as these interfere with mixing.
Loaves with nuts may be lower in volume because
the nuts may disrapt the gluten network in the dough.
Use the BAKE/DOUGH RAISIN option to prevent this
from happening.
Spices:
Spices are used to add
flavour to the bread. Only
small amounts (1 teaspoon
to 2 teaspoon) are required.
Fruits:
Dried fruits are used in some of the
following recipes. Total weight of
dried fruits used should not exceed
1 cup. When using fresh fruit, use
only as directed in the following recipes, as the
water content of the fruit will affect the loaf volume.
19
The Role of Ingredients in Bread Baking
,
s
Yeast:
Yeast is a form of plant lifeÑit will
grow and multiply when the
conditions are favourable.
In bread baking the yeast ferments
the sugar and forms a gas (carbon dioxide).
This gas causes the dough to rise, the fermentation
softens the gluten, and makes it elastic.
Kneading then develops this softened gluten and
spreads the gas cells evenly through the dough to
give a fine textured product.
When bread is baked, the initial heat increases the
yeast actionÑthe gas cells expand and the loaf rises.
The yeast is killed and the loaf cooks to have crisp
brown crust and a soft moist even crumb.
Yeast in the following forms can be used in
the :
¨
Active Dry Yeast Ð yellow lid
Surebake Yeast Ð red lid
Surebake is active yeast mixed with additives to
enhance the action of the yeastÑthese additives
include wheat starch, wheat flour, emulsifiers 481,
472e and vegetable oil (to strengthen the gluten and
improve texture), ascorbic acid, sugar and enzymes.
These additives accelerate the strengthening of the
gluten. Generally when using Surebake, there will be
no need to add extra ascorbic acid. Gluten flour will
only be needed when using grains with a low gluten
content such as oats, rice, barley and rye.
Yeast should be refrigerated for storageÑwatch use
by dates! A temperature of 30Ñ35¼C provides the
best conditions for rising of yeast products.
Important
¥ Place yeast in bread pan before all other ingredients,
this gives more consistent results.
¥ Do not use compressed yeast or dry yeast that
requires preliminary fermentation.
¥ Do not dissolve yeast in warm water before use.
Bran:
Approx 60 ml (4 Tbsp) can be added
to boost the fibre content. (Do not use
more than this recommended amount
as it will affect the volume of the loaf).
Wheatgerm:
Approx 60 ml (4 Tbsp) can be added
to give a nuttier flavour.