Palsonic PAB3600 Owners Manual - Page 15

TIPS ON USING YOUR BREADMAKER 5 GLUTEN FLOUR Gluten Flour is Wheat Flour that has been treated to remove nearly all the starch, which leaves a very high gluten content. (Gluten is the protein in the wheat that makes the dough elastic). This flour is usually available at most health food stores and is sometimes used in small portions with dense low gluten flours such as whole wheat to increase volume and lighten texture. 6 CAKE FLOUR Cake Flour is made from softer or lower protein wheats and is specially designed for use in cake recipes. 7 SELF-RAISING FLOUR Self Raising Flours contain unnecessary leavening ingredients that will interfere with bread and cake making. It is not recommended for use. IMPORTANT SPECIAL NOTE ON FLOURS Flours, while visibly similar, can be very different by virtue of how they were grown, milled, stored, etc. You may find that you will have to experiment with different brands of flour to help you make that perfect loaf. A Baking Tips Guide has been provided on pages 33 and 34 of this book to assist you with these experiments. Storage is also very important, as all flours should be kept in a secure, airtight container. Rye and Whole Wheat Flours should be maintained in a refrigerator, or a cool area to prevent them from becoming rancid. 8 BRAN Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye grains separated from flour by sifting or bolting. They are often added in small quantities to bread for nutritional enrichment, heartiness and flavour. They are also used to enhance the texture of bread. 9 CORNMEAL & OATMEAL Cornmeal & Oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut oats. They are used primarily to enhance the flavour and texture. 10 CRACKED WHEAT Cracked Wheat is very coarse in texture. It comes from wheat kernels cut into angular fragments. It gives Whole Grain Breads a nutty flavour and crunchy texture. 11 SEVEN GRAIN CEREAL BLEND Seven-Grain Cereal Blend is a blend of cracked wheat, oats, bran, rye, corn meal, flax seeds, and hulled millet. 14