Panasonic Bread Bakery SD-YD150 Operating Instructions & Recipes page 16

I Other ingredients •
Cereals/Grains: Products other than wheat are occasionally used in baked goods. Some are whole (e.g.
oatmeal), some are cracked (e.g. cracked wheat cereal), some are milled to flour (e.g. cornmeal, rye, millet,
soy flours).
Some of these cereals/grains make bread dense and heavy. They do not include enough of the proteins
that form gluten in bread. Therefore, when you include these cereals/grains, it will be difficult to make the
conventional fluffy bread.
-MUL TIGRAIN bread mode is applied to prevent such inferior results. However, as this mode considers a
wide range of conditions, not only ingredients' characteristics but also temperature, in some conditions, you
may find that the WHOLE WHEAT bread mode produces better results.
•Eggs:
When using eggs in bread baking, its (their) large liquid amount must be accounted for in the recipe.
An average size egg contains about 73% water.
Make sure you do not add excess liquid.
•Fruits:
Fruits may be added to bread products to make variations . .
With fruits, their sugar and water contents must be considered in the recipe, and these vary according to how
they are processed. (Fresh, canned, dried, glacoo or in juice.) Total weight of fruits used should not
exceed 13% of the flour weight.
Total weight of fruits = 0.13
X
weight·of flour
• Vegetables:
Use as directed in the recipes. As with fruits, consider the content of water and sometimes sugar (such
as when using pumpkin).
Like fruits, the total amount should weigh about 13% of the flour weight.
Total weight of vegetables (cooked) = 0.13
x
weight of flour
•Nuts:
Nuts may be used, but chop them to about 1/a inch cubes. Use up to about 1 0% of the flour weight. The
height of bread when nuts are used, may be low because the chopped nuts cut the gluten structure.
•Spices:
Spices are used to add flavor to the bread.
Only small amounts are enough in the recipes.
Tips for baking whole wheat and multigrain breads-------.
The result of breads, such as whole wheat breads and muttigrain breads. are affected greatly by the
quality of ingredients, especially the flour. The flour quality is affected by the keeping methods, the
temperature, humidity, etc. Another important factor about the flour is that its quality also differs from
year to year, season to season due to the quality of the whea:t crop affected by the weather.
Sometimes due to bad weather conditions, the crop may not grow with as much gluten forming
properties as it would requite to produce flour for making excellent breads.
When the quality of flour is poor, the bread may not rise, or collapse after rising due to weak gluten.
In such cases, take the following measures
t()
obtain better results.
1 . At least 1 cup of the flour should be white bread flour, rather than whole wheat flour.
(Proportion of white bread flour vs. whole wheat flour should be 1: 2.)
and/or 2. Reduce 111e cup to 1 /e cup of water from the regular amount
If above still does/ do not solve problems,
3. Reduce the amount of dry yeast to 1 teaspoon.
The loaf produced by above methods
may
be low or small'.
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