Panasonic SDYD205 SDYD250 User Guide - Page 19

Ingredients Milk and milk products: Their main purposes are: ɹThey enhance flavour. ɹThey increase the nutritional value of bread. ɹMilk solids include protein, lactose (milk sugar), and minerals. Most recipes call for the use of milk powder. NEVER use fresh milk on the overnight programme. Otherwise it may sour during the rest time, spoiling the final flavour. Salt: Salt has the following functions in bread baking. ɹIt strengthens gluten structure and makes it more stretchable. ɹIt inhibits yeast growth. ɹIt enhances the flavour. Therefore, too much salt will inhibit fermentation whereas too little will result in weak gluten structure. Both will result in a bread with low volume and poor texture. Use ordinary table salt. DO NOT USE coarsely GROUND SALT. Liquid: Cold tap water should be used. (For BAKE RAPID, lukewarm water should be used, especially during the very cold winter months.) Cold fresh milk can be substituted to improve the keeping quality and nutritional value of the loaf, which will have a softer browner crust. NEVER use fresh milk on the overnight program. Always measure the liquid stated in the recipe carefully, using the measuring cup provided. TOO MUCH LIQUID will cause the dough to collapse, giving a poor appearance. Yeast: Yeast is a living organism, a microscopic plant which works as a leavening agent in bread baking. It acts on sugars and changes them into carbon dioxide gas and alcohol. This gas production causes the leavening or the rise of yeast dough. The alcohol evaporates during baking. Yeast is available in two forms: fresh and dry. Dry yeast is available in two types; the type that requires preliminary fermentation and the type that is used dry and may be mixed with other ingredients. For , use the latter type. Do not use fresh yeast or dry yeast that requires preliminary fermentation. Always use yeast marked active dry , instant or breadmachine yeast on the packet. Do not dissolve yeast in water before use. It is placed dry in the bread pan first, before all other ingredients. As there is an optimum temperature for yeast to activate, your incorporates a heat sensor to keep the dough at the correct temperature during the rising process. We use the minimum quantity of yeast required in our recipes to avoid spoiling the flavour of the finished loaf. Yeast must be stored in the refrigerator for short term storage. For longer storage, keep in the freezer. Its reactions to temperature are as follows: Inactive (Storage temperature Slow action Best growth (Fermentation and proofing temperatures for bread growth) Yeast is killed Chemical leaveners Chemical leaveners are those that release gases produced by chemical reactions. Chemical leaveners used in this book are baking soda (sodium bicarbonate) and baking powder. 18