Panasonic SD-206, Инструкция по эксплуатации и рецепты

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Milk and milk products:
Their main purposes are:
¥ They enhance flavour.
¥ They increase the nutritional value
of bread.
¥ Milk solids include protein, lactose
(milk sugar), and minerals.
Most recipes call for the use of milk powder.
NEVER use fresh milk on the overnight program.
Otherwise it may sour during the rest time, spoiling
the final flavour.
Salt:
Salt has the following functions in
bread baking.
¥ It strengthens gluten structure and
makes it more stretchable.
¥ It inhibits yeast growth.
¥ It enhances the flavour.
Therefore, too much salt will inhibit fermentation
whereas too little will result in weak gluten structure.
Both will result in a bread with low volume and poor
texture. Use ordinary table salt.
Liquid:
Cold tap water should be used.
(For the BASIC BAKE RAPID mode,
however, lukewarm water should be
used, especially during the very cold
winter months.)
Cold fresh milk can be substituted to
improve the keeping quality and nutritional value of
the loaf, which will have a softer browner crust.
NEVER use fresh milk on the overnight program.
Always measure the liquid stated in the recipe
carefully, using the measuring cup provided.
TOO MUCH LIQUID will cause the dough to
collapse, giving a poor appearance.
Ingredients
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Yeast:
Yeast is a living organism, a
microscopic plant which works as
a leavening agent in bread baking.
It acts on sugars and changes them
into carbon dioxide gas and alcohol.
This gas production causes the leavening or the ÒriseÓ
of yeast dough.
The alcohol evaporates during baking.
Yeast is available in two forms: fresh and dry. Dry
yeast is available in two types; the type that requires
preliminary fermentation and the type that is used dry
and may be mixed with other ingredients.
For
, use the latter type.
Do not use
fresh yeast or dry yeast that requires preliminary
fermentation.
Always use instant yeast that may be
added and mixed with other ingredients. Do not
dissolve yeast in water before use. It is placed dry in
the bread pan first, before all other ingredients.
As there is an optimum temperature for yeast to
activate, your incorporates a heat
sensor to keep the dough at the correct temperature
during the rising process.
We recommend brands ÒAlliedÓ, ÒKitchen CollectionÓ
and ÒFermipan,Ó however, several brands are
available in supermarkets. These yeasts are available
in sachets or large air tight packages and once
opened the sachets should be resealed and used
within 48 hrs or stored in air tight container in the
refrigerator or used according to manufacturerÕs
instructions.
Note: Some brands of yeast have bread improver
included.
Please alter quantity when using these products.
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