User manual PANASONIC SD-253

[. . . ] SD-253 Operating Instructions & Recipes Congratulations Thank you for purchasing a Panasonic , SD-253. Successful bread making is an art, requiring good quality ingredients, time and energy due to the importance of thorough kneading. is ideal for anyone who has been discouraged from The Panasonic Automatic making their own bread in the past. Experienced bakers will also enjoy using this automatic way of making their family favourites. One of the main advantages is that the most tiresome element of bread making, i. e. kneading, is completely automatic, leaving you time to spare with no dishes to wash. [. . . ] Below we briefly discuss the role that each ingredient plays in the bread baking process. It is important to follow the recipes and weigh or measure carefully to ensure the correct balance of ingredients for successful bread baking. Flour: Most bread is made from wheat flour. The quantity and quality of the gluten forming proteins in the flour determines its suitability for good bread making. High grade flours have a consistently higher protein content than some of the lower grades available and these will generally give a more successful result. If lower grade flours are used, the addition of 1 tablespoon of gluten flour will improve performance. All flour starts off as brown flour and is milled and refined until it becomes white. In wholemeal flour, the wheat grain has not been removed so breads made with wholemeal flour have a coarser, more crumbly texture. Breads made with wholemeal flour only will have a reduced volume due to the reduced availability of gluten forming proteins. To enhance the volume in these loaves a proportion of white flour can be used and additional gluten flour may also give improved results. Flour milled from cereals such as oats, rice, barley and rye contain little or no gluten. Therefore these loaves have a low rise and a dense structure. Panasonic recommend the use of HIGH GRADE FLOUR. Salt: Salt is very important in bread making as it gives the bread a more even texture. It also controls action of the yeast by inhibiting enzyme activity, thus controlling the amount of carbon dioxide produced. Bread with reduced salt will have a weak gluten structure and a more open texture, too much salt inhibits fermentation. Salt also contributes to the flavour. Fats: The main purpose of fats in bread baking is to tenderise and soften the bread and to enhance the flavour and richness. Although the addition of fat is not essential, breads made without fat will have less flavour and will not keep as well. The best flavour is achieved when butter is used it should be softened to help mixing. These include vegetable oil, margarine or shortening. Remember that these may alter the flavour and texture. Milk and milk products: These enhance the flavour and help increase the nutritional value of the Sugar: Sugar used in bread making comes in a variety of formsthese include white sugar, brown sugar, molasses, treacle, honey and golden syrup. Sugar in some form is essential in all breads as sugar provides food for yeastit helps the yeast to begin to ferment and then promotes continued yeast action. Sugar also provides sweetness and aids browning during baking. Artificial sweeteners cannot be successfully used as a substitute for sugarthey do not provide the carbohydrates required for fermentation. bread. The recipes included in this book use dry milk because it is convenient to use. [. . . ] Kneading blade not installed properly in pan. MEASUREMENT ERRORS Not enough Flour Too much Not enough Yeast Too much No yeast Not enough Water Too much No sweetening agents INGREDIENT PROBLEMS Ingredients used other than prescribed. Flour Wrong type of flour used. Yeast not placed in pan first, or liquids touched yeast before kneading. Yeast Old yeast used. Wrong type of yeast used. Temperature of water was either too hot or too cold. (Not within optimum temperature range of 20 5C. ) 43 Unleavened or not leavened enough Collapsed after over-rising. [. . . ]