Bedienungsanleitung Sencor STM 47 (Seite 15 von 22) (Englisch)

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Food Processor

STM 40WH / STM 41GR / STM 42BL / STM 43OR

STM 44RD / STM 45VT / STM 46YL / STM 47GG / STM 48RS

EN-15

2014

11/2014

TIPS AND ADVICE FOR PREPARING VARIOUS TYPES OF DOUGHS AND BAKING THEM

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 ﬂ exible ﬁ bres which entrap gases produced by the yeast.

White wheat ﬂ our

It is sold as baking ﬂ our, bread ﬂ our or ﬁ ne wheat ﬂ our. Fine ﬂ our is the most readily available,

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

The recipes included in this user's manual require the use of bread ﬂ our with a protein content of 11%.

This information is provided on the packaging of the ﬂ our. Do not sieve the ﬂ our or use ﬂ our with

baking powder unless speciﬁ ed in the recipe.

Whole grain wheat ﬂ our

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

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

of white bread ﬂ our.

Rye ﬂ our

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 ﬂ our to ensure that the bread rises well.

Gluten ﬂ our

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

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

BREAD MIXES

They contain ﬂ our, 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 ﬂ our.

Bread improver will help in ﬁ rming up the dough, thus achieving a larger size loaf and ﬁ ner texture.

The bread is more stable and lasts longer.

SUGAR

It provides sweetness, ﬂ avour 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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