Panasonic SDYD250 SDYD250 User Guide - Page 18

Ingredients Since the bread program on your Automatic is completely computerised, the success of your loaf depends on the quantity and quality of the ingredients Flour: Wheat flour provides the bulk and structure of bread. Flour is classified into two types, strong flours which are milled from hard wheat and weak flours which are milled from soft wheat. The difference in the two types of wheat is the content of proteins that form gluten ( gluten is the important constituent of bread which provides its structure and its stretchy, chewy texture. Gas which is released during fermentation is trapped within the elastic network of gluten, thus making the dough rise. Gluten development mostly takes place during dough kneading). Strong flours contain a high content of protein necessary for the development of gluten. Always use strong flour - labelled as suitable for bread making when using the recipes in this book. Weak flour such as cake flour and pastry flour, are less in protein content and are suitable for products which have a light, crumbly texture and do not require much gluten development. All purpose flour is used for many purposes, as the name suggests, in home baking. It is slightly weaker than bread flour. In our recipes, it is blended with the bread flour and not used alone. Self rising flour is a white flour to which baking powder and sometimes salt have been added. Weak flours, all purpose flour and self-rising flour may not be substituted for bread flour in the included recipes. Whole wheat flour is made by grinding the entire wheat kernel, including the bran and germ. 100% whole wheat bread or breads containing a high percentage of whole wheat flour will be lower in height and heavier in texture than bread baked with a high percentage of bread flour. This is because the gluten strands are cut by the edges of bran flakes and the germ, rich in minerals, inhibits fermentation. Rye flour contains some proteins but these do not form sufficient gluten. Therefore, bread baked with rye flour will be dense and heavy. When a recipe in this book calls for rye flour, do not use more than the stated quantity, as it could overload the motor. Other flour: Products milled from other grains are occasionally used in bread. i.e. corn meal, rice, millet, soy, oat, buckwheat and barley flours. These do not contain protein that form sufficient gluten and therefore they should not be substituted for bread flour in the recipes. For gluten free bread making see page 6. Do not add more than the stated amount in the following recipes, otherwise a good result will not be achieved. Sugars: Sugars or sweetening agents have the following purposes in bread making: ɹThey add sweetness and flavour. ɹThey add softness and fineness to the texture. ɹThey give crust colour. ɹThey contribute to keeping qualities by retaining moisture. ɹThey provide food for yeast. Besides granulated sugar or caster sugar, brown sugar, honey and molasses can be substituted in the recipes. Recipes including fruit generally require less added sugar due to the high sugar content of the fruit. Fats: The major purpose of fats in bread baking are: ɹThey tenderize the bread. ɹThey add flavour and richness. ɹThey contribute to keeping qualities by retaining moisture. Any fat can be used, however, we recommend butter for the best flavour and texture. 17