Panasonic SD-BT2P - Manual (Page 7)

Too much will cause the dough to collapse,
too little prevents the gluten from stretching
enough.
Liquid temperature is important - generally a
tepid liquid - one that feels neither hot nor
cold, is best.
If a recipe specifies water only - part 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 time delay is being
used.
MILK AND MILK PRODUCTS
These enhance the flavour and help increase
the nutritional value of the bread. The recipes
included in this book use dry milk because it is
convenient to use.
If fresh milk is used, reduce the quantity of
water by the same amount.
Fresh milk is not suitable if time delay is being
used.
ASCORBIC ACID - VITAMIN C
Is a bread improver which helps to overcome
some of the problems that arise due to the
variable quality of New Zealand flour. It acts by
promoting the formation of a stable gluten
framework, and helps produce a softer, finer
textured loaf.
It is available from chemist shops and some
grocery stores in the following forms;
■ powder
■ crystalline granules
■ tablets
Use 'At powder or granules per load of bread
or batch of bread rolls.
YEAST
Yeast is a form of plant life - it 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 action - the gas cells expand and the
loaf rises. The yeast is killed and the loaf cooks
to have a crisp brown crust and a soft moist
even crumb.
Yeast in the following forms can be used in the
bread bakery;
■ Active Dry Yeast - yellow lid
■ Surebake Yeast - red lid
Surebake is active yeast mixed with additives to
enhance the action of the yeast - these
additives include wheat flour, baking fats (to
strengthen the gluten and improve texture),
calcium carbonate, ascorbic acid and
potassium bromate.
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 such as oats,
rice, barley and rye.
Surebake is added to the bread pan with all
other ingredients at the beginning of the
process.
Granulated yeast is also placed in the pan
directly.
Yeast should be refrigerated for storage -
watch use by dates! A temperature of 30-35°C
provides the best conditions for rising of yeast
products.
Important
■ When using time delay, remember to reduce
the quantity of yeast being used by
'A teaspoon.
■ 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.