The Vital Ingredients - Breville the Scraper Mixer Pro BEM800XL/B Livret D'instructions

thE vItAL InGREDIEntS

for your Breville product
thE vItAL InGREDIEntS
foR BREAD MAKInG
Flour is the most important ingredient used
for bread making. It provides food for the
yeast and gives structure to the loaf. When
mixed with liquid, the protein in the flour
starts to form gluten. Gluten is a network of
elastic strands that interlock to trap the gases
produced by yeast. This process increases as
the dough continues kneading and provides
the structure required to produce the weight
and shape of the baked bread.
White wheat flour (known as baker's or
bread flour) or plain flour may be used. Plain
flour is most readily available, however,
best results are obtained from flour with at
least 11% protein content. For this reason,
the recipes in this book requiring bread
flour have been made with flour with 11%
protein content. This is normally indicated
on the packaging. Do not sift the flour or use
self-raising flour for bread making unless
indicated in the recipe.
notE
When using a low-protein, plain, stone
ground or wholemeal flour the quality
of the bread can be improved by
adding gluten flour.
BAKER'S oR BREAD fLoUR
There are several brands of baker's or bread
flour available nationally. It is a high protein,
white bread flour, with 11% protein.
Wholemeal wheat flour contains the bran,
germ and flour of the wheat grain. Although
breads baked with this type of flour will
be higher in fiber, the loaf may be heavier
in texture. Lighter textured bread can be
achieved by replacing 1 cup of wholemeal
flour with white bread flour.
Rye flour, popular for bread making, is low
in protein so it is essential to combine rye
flour with bread flour to make the bread rise
successfully. Rye flour is traditionally used
to make the heavy, dense Pumpernickel and
Black Breads.
Gluten flour is made by extracting the
gluten portion from the wheat grain. Adding
gluten flour can improve the structure and
quality of bread when using low-protein,
plain, stone ground and whole meal flour.
Bread improvers are available in speciality
stores. The ingredients in a bread improver
are usually a food acid such as ascorbic acid
(Vitamin C) and other enzymes (amylases)
extracted from wheat flours. Adding a
bread improver will help strengthen the
dough resulting in a loaf that is higher in
volume, softer in texture, more stable and
has improved keeping qualities. A simple
bread improver can be a crushed unflavored
vitamin C tablet added to the dry ingredients.
Sugar provides sweetness and flavor,
browns the crust and produces food for
the yeast. White sugar, brown sugar, honey
and golden syrup are all suitable to use.
When using honey or golden syrup it must
be counted as additional liquid. We have
successfully tested granular Splenda brand
low calorie sweetener as a sugar substitute.
Powdered milk and milk products enhance
the flavor and increase the nutritional value
of bread. Powdered milk is convenient and
easy to use (store in an airtight container in
the refrigerator).
Low fat or skim milk powder can be used
with good results. Soy milk powder can also
be used but produces a denser loaf. Fresh
milk should not be substituted unless stated
in the recipe.
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