Bedienungsanleitung Sage BEM800 - the Scraper Mixer Pro (Seite 11 von 26) (Englisch)

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BREAD - THE VITAL INGREDIENTS

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 sold as baker’s, bread or

plain ﬂour may be used. Plain ﬂour is most

readily available, however, best results are

obtained with ﬂour at least 11% protein

content. For this reason, the recipes in this

book requiring bread ﬂour have been made

using 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.

When using a low-protein, plain, stone

ground or wholemeal ﬂour the quality of the

bread can be improved by adding gluten

ﬂour.

There are several brands of bread or

bakers ﬂour available nationally at larger

supermarkets. 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 ﬁbre, the loaf may be heavier

in texture. Lighter textured bread can be

achieved by replacing 160g 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 mixes contain ﬂour, sugar, milk, salt,

oil and other ingredients such as bread

improver. Usually only the addition of water

and yeast is required.

Bread improvers are available nationally in

supermarkets and health food 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 shelf

life qualities. A simple bread improver can

be a crushed unﬂavoured vitamin C tablet

added to the dry ingredients.

Sugar provides sweetness and ﬂavour,

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 ﬂavour 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.

BREAD - THE VITAL INGREDIENTS

Salt is an important ingredient in bread

making. In the dough, salt increases water

absorption, improves kneading, strengthens

the gluten development and controls

fermentation of the yeast which results in

improved loaf shape, crumb structure, crust

colour, ﬂavour and keeping qualities. As salt

inhibits the rising of bread be accurate

when measuring.

Fat adds ﬂavour and retains the moisture.

Vegetable oils such as safﬂower, sunﬂower,

canola, etc. can be used. Butter or margarine

can be substituted for oil in recipes but may

give a yellow coloured crumb.

Yeast is used as the raising agent for the

breads and requires liquid, sugar and

warmth to grow and rise. Dried yeast has

been used in the recipes in this instruction

book where appropriate. Before using

dried yeast always check the use by date,

as stale yeast will prevent the bread from

rising. ‘Tandaco’ brand yeast (available

nationally in most supermarkets) was used

in the development of all yeasted recipes

contained in this book. Smaller packets of

bread mix usually contain sachets of yeast.

Larger bulk bags of bread mix usually do

not include the yeast sachets, however

the corresponding brand of yeast may be

purchased separately.

Some bulk and imported yeasts are more

active, therefore it is recommended to use

less of these yeasts. Yeast may also be more

active in hot weather. For information on

other brands of yeast relating to quantities

contact the manufacturer listed on

the package.

Rapid rise yeast is a mixture of yeast and

bread improver. Brands will vary in strength.

If wishing to substitute for yeast in a recipe,

omit the bread improver. Rapid rise yeasts

should not be used with bread mix as bread

improver is already included.

Water from the tap is used in all bread

recipes. If using water in cold climates or

from the refrigerator, allow water to come to

room temperature. Extremes of hot or cold

water will prevent the yeast activating.

Eggs can be used in some bread recipes

and provide liquid, aid rising and increase

the nutritional value of the bread. They add

ﬂavour and softness to the crumb and are

usually used in sweeter types of bread.

Other ingredients such as fruit, nuts,

chocolate chips, etc., required to remain

whole in the baked bread, should be

suspended in the dough. These ingredients

should be gradually added during the

kneading and before the dough rises for the

ﬁrst time.

For more information about bread mixes

please contact the relevant number listed

below. Or refer to contact details on the

packaging of the bread.

Sage BEM800 - the Scraper Mixer Pro Seite 11

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