Panasonic SD256WTS - Manual (Page 12)

Bread-making Ingredients
Flour
Main ingredient of bread, produces gluten, (helps the bread to rise,
gives it a firm texture)
• Use strong flour. Do not use soft or plain flour.
• Flour must be weighed on scales.
Strong flour is milled from hard v/heat
and has a high content of protein which is
necessary for the development of gluten.
Carbon dioxide produced during fermentation
is trapped within the elastic network of
gluten, thus making the dough rise
White flour
Made by grinding wheat
kernel, excluding bran and
germ. The best kind of flour
for baking bread is a flour
marked “for bread baking".
• Do not use plain or self-raising
flour as a substitute for bread
flour.
Whole wheat
flour
Made by grinding entire
wheat kernel, including bran
and germ. Makes very health-
giving bread.
This bread is lower in height and
heavier than bread baked with
white flour.
Rye flour
Made by grinding rye kernel. Contains more iron,
magnesium and potassium, which are necessary for human’s
health, than white flour. But there isn’t enough gluten.
Makes dense, heavy bread. Do not use more than stated quantity
(could overload motor).
. /
Dairy Products
Add flavour and nutritional value.
• If you use milk instead of water, the nutritional value of
the bread will be higher, but do not use in timer setting as
it may not keep fresh overnight.
Reduce the amount of water proportionally to the
amount of milk.
Dry Yeast
Enables the bread to rise.
• Be sure to use dry yeast that does not require pre-fermentation (do not use fresh yeast or dry yeast requiring
fermentation before using)
• Yeast which has 'instant yeast’ written on the packet is recommended.
• When using yeast from sachets, seal the sachet again immediately after use, and keep in the fridge. (Use within the
manufacturer’s recommended time)
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