TEFAL Pain Dore, Manual

Page: 103 / 167

103
EN
Thickening agents for gluten-free breads
: To obtain a proper consistency
and to attempt to imitate the elasticity of gluten, you may add some
xanthan gum and/or guar gum to your preparations.
Ready-to-use gluten-free preparations
: They make it easier to make
gluten-free bread since they contain thickeners and have the advantage
of being completely guaranteed to be gluten-free — some are also
organic.
All brands of ready-to-use gluten-free preparations do not yield the same
results.
Sugar
: Don't use sugar lumps. Sugar feeds the yeast, gives a good flavour
to the bread and improves the crust colour.
Salt
: It regulates the activity of the yeast and gives flavour to bread.
It must not come into contact with the yeast prior to the start of the
preparation.
It also improve the structure of the dough.
Water
: Water rehydrates and activates the yeast. It also hydrates
the flour's starch and enables the loaf to be formed. Water may be
replaced, in whole or in part, by milk or other liquids.
Use liquids at room
temperature, except for gluten-free breads, which require the use of
warm water (approximately 35°C).
Fats and oils
: Fats make the bread fluffier. It will also keep better and
longer. Too much fat slows the rise of the dough. If you use butter,
crumble it into small pieces or soften it. Do not incorporate melted butter.
Prevent the fat from coming into contact with the yeast, since the fat
could prevent the yeast from rehydrating.
Eggs
: They improve the bread's colour and favour good development of
the loaf. If you use eggs, reduce the quantity of liquid accordingly. Break
the egg and add the necessary liquid until you obtain the quantity of
liquid indicated in the recipe.
The
recipes have been designed for a medium-sized egg of 50 g
, if the
eggs are larger, add some flour; if the eggs are smaller, add a little less
flour.
Milk
: Milk has an emulsifying effect that leads to the creation of more
regular cells, and therefore an attractive loaf appearance. You may use
fresh milk or powdered milk. If you use powdered milk, add the quantity
of water initially reserved for milk: the total volume must be equal to the
volume indicated in the recipe.