Panasonic Bread Bakery SD-250 Operating Instructions & Recipes page 19

The Role of Ingredients in Bread Baking
Liquids:
Liquids are important in bread baking,
a small change in the quantity may affect
the height and the texture of the bread.
Liquid is needed to form the bread
gluten framework.
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 timer is being used.
Yeast:
Yeast is a form of plant life Ð it will
grow and multiply when the
conditions are favourable.
,
In bread baking the yeast ferments
s
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 Ð the gas cells expand and the loaf rises.
The yeast is killed and the loaf cooks to have crisp
brown crust and a soft moist even crumb.
Yeast in the following forms can be used in
the
Active Dry Yeast–yellow lid
Surebake Yeast–red lid
Surebake is active yeast mixed with additives to
enhance the action of the yeast Ð 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
content such as oats, rice, barley and rye.
Yeast should be refrigerated for storage Ð watch use
by dates! A temperature of 30 Ð 35
best conditions for rising of yeast products.
Important
● 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.
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