Philips HD9020 User Manual download pdf (Page 14)

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White our contains enough protein (gluten) to give a lot of volume and texture to bread. It is gluten that forms the cell wall structure, traps

and holds the air bubbles and allows the bread to rise. Most our is bleached. This does not affect the baking performance or the shelf life.

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Wholewheat our is a coarsely ground type of our milled from the entire wheat kernel - brand, germ and endosperm. The brand and germ

provide the brown colour and nutty avour while increasing bre. Baking with wholewheat our results in shorter, denser loaves.

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Rye our is made by nely grinding rye kernels. Only ours made from wheat and rye contain gluten-forming proteins. the gluten in rye our is

not very elastic, therefore rye our must be used in combination with wheat our.

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Cereals, grains and seeds provide variety in texture, avour and appearance of breads. They increase bre content but do not contain gluten.

Three, ve, seven or twelve-grain cereals can be substituted in a recipe for any multi-grain cereal. Cracked wheat is the wholewheat kernel that

is cracked into particles of different sizes from coarse to ne. Bulgur is the wheat kernel with the bran removed, which is steamed, dried and

ground. Natural bran, both wheat and oats, cuts the gluten strands. Therefore do not use more bran than is stated in the recipe.

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Semolina, a creamy yellow coarsely ground our milled from hard durum wheat, is high in protein. It is used to make fresh pasta. Pasta dough

made of semolina is easier to knead and holds its shape better during cooking than pasta dough made with all-purpose our. You can replace

part of the all-purpose or wholewheat our by semolina.

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Fats tenderise, add avour and extend shelf life of bread by retaining moisture. Shortening, margarine, butter or oil can be interchanged in

recipes. Loaves baked with these fats will vary slightly. Avoid low-calorie soft margarine as the higher water content can greatly affect loaf size

and texture.

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Salt controls the action of the yeast and adds avour. Never omit salt from the dough. The amounts used are small but necessary. Without salt,

the bread may overrise or collapse.

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Sugars provide food for the yeast as well as sweetness for the loaf and colour for the crust. Unless indicated in the recipe, use granulated white

sugar. Honey, brown sugar and molasses give bread a unique avour and colour. Substituting one for the other may affect the nal result.

Aspartame-based (not saccharin-based) granular sugar substitutes can be used. Substitute equal amounts for sugar in the recipe.

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Liquids blend with the our to produce an elastic dough. Milk gives a tender texture while water results in a crisper crust. Skimmed milk powder

and buttermilk powder increase the nutritional value while softening the texture. There is no need to reconstitute skimmed milk powder or

buttermilk powder. The use of these powders increases the number of recipes that may be used in combination with the timer function. Do not

use the timer function for recipes that require fresh milk. Buttermilk powder tends to blend better when added after the our.

If you substitute milk for water and skimmed milk powder, use the same amount as the water. Homogenised, 2%, 1% or skimmed milk can be

used in recipes that require milk. Unsweetened fruit and vegetable juices can be used in amounts stated in the recipes. Read the labels of these

juices to make sure they do not contain added salt, sugar or sweeteners.

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Eggs add colour, richness and avour. Always use large-size eggs fresh from the refrigerator. Do not use the timer function for recipes that require

fresh eggs.

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Do not press cheese into the measuring spoon when you measure it. Low-fat cheeses may affect the loaf height and shape. Do not use the

timer function for recipes that require cheese

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Yeast, a tiny single-celled living organism, feeds on the carbohydrates in our and sugar to produce carbon dioxide gas that makes bread rise.

Mixed with water and sugar, yeast wakes up during the kneading process and lls the dough with tiny bubbles that make it rise. Initial baking

causes the dough to rise higher until the yeast is inactivated. Exposure to air, heat and humidity decreases yeast activity. Always use yeast before

the expiry date. After opening, store yeast in the refrigerator in its original container, and use within 6-8 weeks. There are 3 types of yeast

available - active dry, instant, and breadmaker yeast. Breadmaker yeast is a particularly active strain of yeast with increased levels of ascorbic acid

(vitamin C). It was developed specically for use in breadmakers. To substitute active dry yeast or instant yeast for breadmaker yeast, increase the

amount stated in the recipe by ¼ teaspoon. For the best results, use the type of yeast specied in the recipe. Heat kills yeast. When you prepare

llings, it is important that you let ingredients such as melted butter cool down before you use them. Keep yeast away from liquids, fats and salt

as they slow the activity. Do not increase the amount of yeast stated in the recipe.

Cinnamon and garlic both inhibit rising. If you use these ingredients, add them at the corner of the bread pan to make sure they do

not touch the yeast.

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Dissolve 1 tsp sugar into ½ cup lukewarm water in a measuring cup. Sprinkle 2 tsp yeast over the surface. Stir gently. Let the mixture sit

undisturbed for 10 minutes. The mixture should be foamy with a strong smell of yeast. If not, purchase new yeast.

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Bread mixes are available in many stores. Bread mix already includes our, salt, sugar and yeast in the right measurements, so it is convenient to

use. It also comes in many different avours and varieties. In most cases you just have to put water or milk and butter or oil in the bread pan as

indicated in the instructions on the bread mix package, and then add the bread mix.

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Perfect loaves depend on the correct amount of each ingredient. Therefore it is important that you measure ingredients correctly. Even 1 or 2

incorrectly measured tablespoons (either to much or too little) make a big difference for the end result. Never measure ingredients over the

bread pan, as you may spill excess ingredients into the bread pan.

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Philips HD9020 User Manual Page 14

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