Philips HD9020 Manual De Instrucciones página 14

EnglisH
14
Type Crust
Pasta Dough N/A
Jam N/A
Bake Only N/A
ingredients and tools
This chapter describes a number of ingredients and tools used for baking bread. Each ingredient has a special purpose. It is important to
purchase high-quality ingredients and use them in the exact amounts specified in the recipes. While some ingredients are interchangeable, others
will produce poor results in bread.
ingredients
White flour
White flour contains enough protein (gluten) to give a lot of volume and texture to bread. It is gluten that forms the cell wall structure, traps
and holds the air bubbles and allows the bread to rise. Most flour is bleached. This does not affect the baking performance or the shelf life.
Wholewheat flour
Wholewheat flour is a coarsely ground type of flour milled from the entire wheat kernel - brand, germ and endosperm. The brand and germ
provide the brown colour and nutty flavour while increasing fibre. Baking with wholewheat flour results in shorter, denser loaves.
rye flour
Rye flour is made by finely grinding rye kernels. Only flours made from wheat and rye contain gluten-forming proteins. the gluten in rye flour is
not very elastic, therefore rye flour must be used in combination with wheat flour.
cereals, grains and seeds
Cereals, grains and seeds provide variety in texture, flavour and appearance of breads. They increase fibre content but do not contain gluten.
Three, five, seven or twelve-grain cereals can be substituted in a recipe for any multi-grain cereal. Cracked wheat is the wholewheat kernel that
is cracked into particles of different sizes from coarse to fine. Bulgur is the wheat kernel with the bran removed, which is steamed, dried and
ground. Natural bran, both wheat and oats, cuts the gluten strands. Therefore do not use more bran than is stated in the recipe.
semolina flour
Semolina, a creamy yellow coarsely ground flour milled from hard durum wheat, is high in protein. It is used to make fresh pasta. Pasta dough
made of semolina is easier to knead and holds its shape better during cooking than pasta dough made with all-purpose flour. You can replace
part of the all-purpose or wholewheat flour by semolina.
Fats
Fats tenderise, add flavour and extend shelf life of bread by retaining moisture. Shortening, margarine, butter or oil can be interchanged in
recipes. Loaves baked with these fats will vary slightly. Avoid low-calorie soft margarine as the higher water content can greatly affect loaf size
and texture.
salt
Salt controls the action of the yeast and adds flavour. Never omit salt from the dough. The amounts used are small but necessary. Without salt,
the bread may overrise or collapse.
sugars
Sugars provide food for the yeast as well as sweetness for the loaf and colour for the crust. Unless indicated in the recipe, use granulated white
sugar. Honey, brown sugar and molasses give bread a unique flavour and colour. Substituting one for the other may affect the final result.
Aspartame-based (not saccharin-based) granular sugar substitutes can be used. Substitute equal amounts for sugar in the recipe.
liquids
Liquids blend with the flour to produce an elastic dough. Milk gives a tender texture while water results in a crisper crust. Skimmed milk powder
and buttermilk powder increase the nutritional value while softening the texture. There is no need to reconstitute skimmed milk powder or
buttermilk powder. The use of these powders increases the number of recipes that may be used in combination with the timer function. Do not
use the timer function for recipes that require fresh milk. Buttermilk powder tends to blend better when added after the flour.
If you substitute milk for water and skimmed milk powder, use the same amount as the water. Homogenised, 2%, 1% or skimmed milk can be
used in recipes that require milk. Unsweetened fruit and vegetable juices can be used in amounts stated in the recipes. Read the labels of these
juices to make sure they do not contain added salt, sugar or sweeteners.
Eggs
Eggs add colour, richness and flavour. Always use large-size eggs fresh from the refrigerator. Do not use the timer function for recipes that require
fresh eggs.
cheese
Do not press cheese into the measuring spoon when you measure it. Low-fat cheeses may affect the loaf height and shape. Do not use the
timer function for recipes that require cheese
Yeast
Yeast, a tiny single-celled living organism, feeds on the carbohydrates in flour and sugar to produce carbon dioxide gas that makes bread rise.
Mixed with water and sugar, yeast wakes up during the kneading process and fills the dough with tiny bubbles that make it rise. Initial baking
causes the dough to rise higher until the yeast is inactivated. Exposure to air, heat and humidity decreases yeast activity. Always use yeast before
the expiry date. After opening, store yeast in the refrigerator in its original container, and use within 6-8 weeks. There are 3 types of yeast
available - active dry, instant, and breadmaker yeast. Breadmaker yeast is a particularly active strain of yeast with increased levels of ascorbic acid
(vitamin C). It was developed specifically for use in breadmakers. To substitute active dry yeast or instant yeast for breadmaker yeast, increase the
amount stated in the recipe by ¼ teaspoon. For the best results, use the type of yeast specified in the recipe. Heat kills yeast. When you prepare
fillings, it is important that you let ingredients such as melted butter cool down before you use them. Keep yeast away from liquids, fats and salt
as they slow the activity. Do not increase the amount of yeast stated in the recipe.
Cinnamon and garlic both inhibit rising. If you use these ingredients, add them at the corner of the bread pan to make sure they do
not touch the yeast.
Baking temp. Weight
N/A N/A
115°C N/A
120°C N/A
Baking time Process time
0 min. 14 min.
45 min. 1 hr
10 min. 10 min.