Noxxa BM325SC, Инструкция по эксплуатации

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• Flour : Bread Flour is Essential for Yeast Breads and Doughs
All types of flour are affected by many factors, such as milling grades, moisture content, length
of storage and manufacturing processes. Adjustments to the recipes may need to be made to
compensate for climate changes in different regions to ensure an excellent loaf.
Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein
content that makes it more durable than all-purpose flour. The protein, when mixed with liquid,
becomes gluten. When kneaded, gluten becomes elastic and gives the bread better structure. In
contrast, all-purpose flour, milled from a combination of soft and hard wheat, becomes elastic too
easily for use in a breadmaker and quickly loses its ability to stretch well. As a result, bread made
from all-purpose flour will be small and dense. Several well-known mills now market bread flour. It
is labeled bread flour on the package and is available at grocery stores.
Wheat is the only grain that contains the type of protein that becomes elastic when kneaded.
Other flours, such as rye, barley, oats, soy, rice and buckwheat, add flavor and fiber to breads
but do not add structure to the dough. Therefore, wheat flour is essential as a base when making
bread.
Vital Wheat Gluten is produced by processing white flour one more step. White flour contains
both protein and starch, and mills now can remove most of the starch leaving only the protein
(gluten). When gluten is added to recipes containing whole grain flours, it improves the volume
and shape of the loaf significantly. Many grocery stores stock gluten in the flour section. Health
food and nutrition centers also carry this item.
Flour is best kept in an airtight container. If you are storing the flour for a long period of time,
you may want to keep it in the freezer as the refrigerator tends to dry it out. Whole grain wheat
flours, which have a higher oil content, will become rancid much more quickly than white flour
and should always be kept in the freezer. Be sure, however, to allow all flours to return to room
temperature before placing in the machine.
• All-Purpose Flour : Essential for General Baking
All-purpose flour is the finely ground endosperm of the wheat kernel separated from the
bran and germ during the milling process. All-purpose flour is made from hard winter wheat or a
combination of soft and hard wheats from which the home baker can make a complete range of
acceptable bread products — cake, cookies and pastries, etc. The majority of all-purpose flour has
iron and B-vitamins added in amounts equal to or exceeding that in the whole wheat flour.
• Semolina Flour : Preferred Flour for Pasta
Semolina is the coarsely ground endosperm of durum wheat. High in protein, it is used to make
high quality pasta products. All-purpose flour may be substituted for Semolina flour in our pasta
recipes.
• Cracked Wheat : Adds a Nutty Flavor
Cracked wheat is the whole kernel broken into small pieces, but is not precooked. It can be
added to baked goods for a nutty flavor and crunchy texture.
• Wheat Germ : Adds Extra Nutrition
The germ of the wheat kernel is often added to baked goods and casseroles to improve the
nutritional value and give a nutty, crunchy texture. The protein quality of wheat germ is comparable
to that of milk. It contains about 10% fat, so should be stored in the refrigerator. You may add up to
2 tablespoons per 2 pound loaf of bread or per casserole.
•
Butter or Margarine :
Adds Flavor
Real butter has a wonderful rich flavor that margarine will never match. Nevertheless, in
all recipes calling for butter, margarine can be substituted. Do not use reduced-fat or fat-free
products.