EN-14
EN
BREAD MAKER
SBR 950SS
Copyright © 2009, Fast ČR, a.s.
Revision 08/2009
BREAD BAKING
Brief description of most commonly used ingredients for baking bread
1. Bread
fl our
Bread
fl our has a high gluten content (therefore we can call it high gluten fl our, which contains
a high amount of proteins), it has good elastic properties and after rising it is able to hold the
bread up so that it does not collapse. Because the gluten content is higher than in normal fl our
it is possible to use it for baking larger size breads with better internal fi bres. Bread fl our is the
most important ingredient when baking bread.
2. Plain
fl our
Plain
fl our is made of carefully selected hard and soft wheat and it is suitable for fast bread
baking or for cake and pastry baking.
3.
Whole wheat fl our
Wholewheat
fl our is made by milling wheat and contains wheat husks and gluten. Whole wheat fl our is
heavier and more nutritious than regular fl our. Bread baked from whole wheat fl our is usually smaller.
That is why most recipes combine whole wheat with bread fl our in order to achieve best results.
4.
Black wheat fl our
Black wheat fl our also called "wholemeal fl our" is a type of fl our with a high fi bre content,
similar to whole grain fl our. To achieve bigger sizes after rising it is necessary to use in
combination with a high amount of bread fl our.
5. Baking
powder
Baking powder is made by milling fi ne wheat or wheat with a low protein content and is used
especially for baking cakes. Different types of fl our look similar; The effectiveness of yeasts or
the absorption capacity of various types of fl our vary signifi cantly depending on where they are
grown, growth conditions, milling processes and storage. Try various brands of fl our available on
the market, taste them and compare the results - then select the fl our, which according to your
experience brings the best results..
6. Corn
fl our and oat fl our
Corn
fl our and oat fl our are made by milling corn and oats. Both are supplementary ingredients
for baking a rougher bread and are used to improve the taste and structure of the bread.
7. Sugar
Sugar is a very important ingredient for the sweet taste and colour of bread. White sugar helps
bread to rise and is used widely as a nutritional element. In special cases brown sugar, powder
sugar or candy fl oss may be used.
8. Yeast
Yeast supports the process of the dough rising and produce carbon dioxide, which helps the bread
increase its volume and to make the internal fi bres fi ner.Quick rising requires carbohydrates in
sugar and fl our.
1 teaspoon of dry active yeast = 3/4 teaspoon of instant yeast
5 teaspoons of dry active yeast = 1 table spoon of instant yeast
2 teaspoons of dry active yeast = 1.5 teaspoons of instant yeast
Yeast must be stored in the refrigerator because they would be destroyed at high temperatures;
before fi rst use check the use-by and storage date. After each use return them as soon as possible
to the refrigerator. The inability of bread to rise is usually the result of dead yeast.
Tip:
With the help of the procedure described below you can fi nd out whether your yeast is fresh
and active or not:
1.
Into a measuring cup pour 1/2 cup of warm water (45-50 °C).
2.
Add 1 teaspoon of white sugar and stir it. Then sprinkle it with 2 teaspoons of yeast.
3.
Place the measuring cup in a warm place for about 10 minutes. Do not stir the mixture.
4.
The foam should reach the edge of the measuring cup. If this does not occur, the yeast is
dead or inactive.
