Moulinex Nutribread, Руководство пользователя

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INGREDIENTS
Gluten-free flour:
there are a great number
of so-called “non-bread” flours (which do not
contain gluten). The most widely known are
buckwheat, rice (white and brown), quinoa,
corn, chestnut and sorghum flours.
To attempt to recreate the elasticity of gluten,
it is crucial to mix together several types of
non-bread flours and to add thickening agents.
Thickening agents: to obtain a proper
consistency and to try to imitate the elasticity
of gluten, you can also add xanthan gum and/
or guar gum to your dough. These ingredients
are used as thickeners, stabilisers and
emulsifiers in the agri-food industry.
Ready-to-use gluten-free mixes:
These
make it easier to bake gluten-free bread
because they contain thickeners and have the
advantage of being guaranteed to contain no
gluten; some are also organic.
Not all brands of ready-to-use gluten-free
mixtures deliver the same results.
Fats and oils:
fats make the bread softer
and tastier. It also stores better and longer.
Too much fat slows down rising. If you use
butter, cut it into tiny pieces so that it is
distributed evenly throughout the preparation,
or soften it. You can substitute 15g butter for
1 tablespoon of oil. Do not add hot butter.
Keep the fat from coming into contact with
the yeast, as fat can prevent yeast from
rehydrating. Do not use low fat spreads or
butter substitutes.
Eggs:
eggs make the dough richer, improve
the colour of the bread and encourage the
development of the soft, white part. If you
use eggs, reduce the quantity of liquid you
use proportionally. Break the egg and top up
with the liquid until you reach the quantity
of liquid indicated in the recipe. Recipes
are designed for one 50 g size egg; if your
eggs are bigger, add a little flour; if they are
smaller, use less flour.
Milk:
recipes use either fresh or powdered
milk. If using powdered milk, add the quantity
of water stated in the recipe. It enhances the
flavour and improves the keeping qualities of
the bread. For recipes using fresh milk, you
can substitute some of it with water but the
total volume must equal the quantity stated
in the recipe. Semi-skimmed or skimmed milk
is best to avoid bread having a close texture.
Milk also has an emulsifying effect which
evens out its airiness, giving the soft, white
part a better aspect.
Water: water rehydrates and activates the
yeast. It also hydrates the starch in the
flour and helps the soft, white part to form.
Water can be totally or partially replaced with
milk or other liquids. Use liquids at room
temperature, except for gluten-free breads
that require the use of lukewarm water
(approximately 35°C).
Flour: the weight of the flour varies
significantly depending on the type of flour
used. Depending on the quality of the flour,
baking results may also vary. Keep flour in a
hermetically sealed container, as flour reacts
to fluctuations in atmospheric conditions,
absorbing moisture or losing it. Use “strong
flour”, “bread flour” or “baker’s flour” rather
than standard flour. Adding oats, bran, wheat
germ, rye or whole grains to the bread dough
will give a smaller, heavier loaf of bread.
Using T55 flour is recommended unless
otherwise specified in the recipe. If you are
using special flour blends for bread, brioche
or rolls, do not exceed 750 g of dough in
total.
Sifting the flour also affects the results: the
more the flour is whole (i.e. the more of the
outer envelope of the wheat it contains),
the less the dough will rise and the denser
the bread. You can also find ready-to-use
bread preparations on the market. Follow
the manufacturer’s instructions when using
these preparations. Usually, the choice of the