The result of breads, such as whole wheat breads
and multigrain breads, are affected greatly by the
quality of ingredients, especially the flour. The flour
quality is affected by the keeping methods, the
temperature, humidity, etc. Another important factor
about the flour is that its quality also differs from year
to year, season to season due to the quality of the
wheat crop affected by the weather.
Sometimes due to bad weather conditions, the crop
may not grow with as much gluten forming properties
as it would require to produce flour for making
excellent breads.
When the quality of flour is poor, the bread may not
rise, or collapse after rising due to weak gluten.
In such cases, take the following measures to obtain
better results.
Tips for baking wholewheat & multigrain breads
-
20
-
1. Use vitamin C bread improver.
and/ or
2. At least 150
N
of the flour should be white bread
flour, rather then whole wheat flour.
and/ or
3. Reduce 15 m
R
to 30 m
R
of water from the
regular amount.
If the above still does/do not solve problems,
4. Reduce the amount of dry yeast to half the
quantity required.
The loaf produced by above methods may be low
or small.
Baking results differ according to several factors including environmental conditions, electricity fluctuation,
choice of ingredients, their brands, measurements and quality. To avoid poor baking results the following
should be remembered.
Temperature is one of the most important factors in bread baking. Although the
is
designed to sense the temperature and automatically control the heating system during the entire
process of baking, it works best in a room temperature between 20¡C (68¡F) to 25¡C (77¡F), a slight
difference in volume may be noticed when the BAKE RAPID mode is used or during winter months
when an overnight programme is used.
1. Bake at optimum temperature.
The
incorporates a 20 minute memory which means the bread machine will automatically
restart should the electricity supply be interrupted for a maximum of 20 minutes.
2. Electricity Fluctuations will affect the height, the texture and the colour of bread.
Accurate measurement is essential in achieving good baking results.
Liquids should be measured in the measuring cup and yeast, salt, sugar and milk powder using the
measuring spoon.
Flour must be weighed accurately either using the metric (grams). Do not exceed the stated weight of flour
as this could damage your machine.
For measuring fat (butter) the 15Ð23
N
recommended in the recipes is a guideline for the quantity to use.
The yeast should be measured carefully using the teaspoon. Always use standardised Australian measuring
utensils.
3. Measure the ingredients accurately.
Always place yeast first, then all other dry ingredients into the bread pan, followed by the liquid so that
the yeast is at the bottom and not in contact with the liquid. N.B. Never let the yeast touch liquid before
kneading.
4. Order of Ingredients.
Check the date on the flour packet before purchase and use the flour before it is out of date. After
opening the packet reseal and store in a cool dry place in an airtight container.
5. Always use fresh ingredients.
Do not attempt to increase the quantities in the recipes given as overloading may damage your
machine.
7. Maximum Load.
Take care to follow the guidelines when adding additional ingredients, as if added in excess, these
affect the final loaf volume. For loaves with poor volume, extra sugar e.g. for white loaves extra
1
/
2
-1 tbsp should be added, as this helps the rise for poorer quality strong white flours.
Additional water eg 10-20 m
R
will give a lighter textured loaf.
6. Experimenting.
Differences in Baking Results
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Summary of Contents for SD-206
Page 1: ...SD 206...