Bedienungsanleitung Sencor STM 3627 (Seite 9 von 16) (Englisch)

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Food Mixer

STM 3620WH, STM 3621GR, STM 3622BL, STM 3623OR, STM 3624RD

STM 3625VT, STM 3626YL, STM 3627TQ, STM 3628RS

EN-9

2015

07/2015

TIPS AND ADVICE

BREAD DOUGH – INGREDIENTS

FLOUR

This is the most important ingredient used for baking bread. Together with yeast it creates the texture

of the loaf. When it is mixed with a liquid, the proteins contained in it start to create gluten. Gluten is

a web of ﬂexible ﬁbres which entrap gases produced by the yeast.

White wheat ﬂour

It is sold as baking ﬂour, bread ﬂour or ﬁne wheat ﬂour. Fine ﬂour is the most readily available,

nevertheless, you will achieve better result with ﬂour with a protein content of at least 11 % to 12 %.

The recipes included in this user's manual require the use of bread ﬂour with a protein content of

11 %. This information is provided on the packaging of the ﬂour. Do not sieve the ﬂour or use ﬂour with

baking powder unless speciﬁed in the recipe.

Whole grain wheat ﬂour

It is produced from wheat grains and contains bran and germ. Bread baked from this type of ﬂour will

be denser. You will achieve a less dense bread by replacing one cup of whole grain ﬂour with one cup

of white bread ﬂour.

Rye ﬂour

It is very popular in bread making. It contains a large amount of mineral compounds, but has a low

protein content and so it is usually combined with wheat ﬂour to ensure that the bread rises well.

Gluten ﬂour

It is produced by extracting gluten from wheat grains. Adding gluten ﬂour can improve the texture and

quality of the bread when using a ﬂour with a lower protein content.

BREAD MIXES

They contain ﬂour, sugar, dried milk, salt and other ingredients such as bread improver. Usually water

and yeast is added.

BREAD IMPROVER

It is available in supermarkets and health food stores. The ingredients contained in bread improver are

usually food processing industry acids such as ascorbic acid (vitamin C) and enzymes (amylase) extracted

from wheat ﬂour.

Bread improver will help in ﬁrming up the dough, thus achieving a larger size loaf and ﬁner texture.

The bread is more stable and lasts longer.

SUGAR

It provides sweetness, ﬂavour and a brown colour to the bread crust. It is added to yeast. White sugar,

brown sugar or honey are suitable.

DRIED MILK AND DAIRY PRODUCTS

They enrich the taste and increase the nutritional value of the bread. Dried milk is suitable and easy to

use. Store it in an air-tight container in the refrigerator. Likewise, dried soya milk may be used but it

makes the bread tougher. Fresh milk should not be substituted unless indicated in the recipe otherwise.

SALT

It is an important ingredient for baking bread. It increases the absorption capacity of the dough,

improves kneading, supports gluten development and has an effect on the shape of the loaf, texture

of the crumb, taste and increases the lifetime of the bread. Measure it out carefully as it prevents the

bread from rising.

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Sencor STM 3627 Seite 9

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