ECG PCB 82120 - Page 74

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74
Notes on ingredients
Bread our
Bread our is the main ingredient in the baking of bread and is recommended in most recipes for yeast bread.
It has high protein and gluten content (it can also be called high gluten our) and after rising keeps the volume
of the dough and prevents its fall. The ours dier in dierent areas. Gluten content is higher than in the
medium-ground/ne our, so that it can be used to bake larger loaves with richer internal texture.
Medium-ground/ne our
Flour without baking powder suitable for „quick” bread or bread baked in quick program. Bread our is more
suitable for yeast bread.
Whole grain our
Whole grain our is ground from whole cereal grains. Bread made from this our will have more bre and
higher nutritional content. Whole grain our is heavier and in consequence the loaves can be smaller and have
heavier texture.
Contains nutrients from the outer skin of the grain and gluten. Many recipes usually combine whole grain and
bread ours to produce optimum results.
Rye our
Rye our, also called dark-grain our, is akind of our high in bre and is similar to whole grain our. To achieve
alarge volume after rising it must be used in combination with ahigh percentage of bread our.
Self-rising our
Flour containing baking powder, used mainly to bake cakes. Do not use self-rising our in combination with
yeast.
Corn and oat our
Corn or oat our is ground from maize or oats. These ours are optional ingredient when baking coarser bread,
they improve avour and texture.
Sugar
Sugar is „food” for yeast and enhances sweet taste and the color of the bread. It is avery important element
for rising of the dough. White sugar is usually used, but some recipes may require brown sugar or icing sugar.
Yeast
Yeast is a living organism and for maintaining freshness should be stored in the refrigerator. It needs
carbohydrates from sugar and our as food. Yeasts for use in the bread maker are sold under various names:
Yeast for bread maker, dry yeast or instant yeast. The yeast produces carbon dioxide during rising. Carbon
dioxide makes the dough uy and softens the inside of the bread. Check the expiration date before use.
Return the unused yeast in the refrigerator immediately, high temperatures kill the yeast. When the dough
does not rise it is usually caused by bad yeast.
Salt
Salt is necessary to improve the taste of the bread and the color of the crust. It is also used to limit the activity
of the yeast. Never use too much salt in arecipe. The bread will be bigger with lesser amount of salt.
Eggs
Eggs can improve bread texture, make it more nutritious and larger. The eggs must be mixed with other liquid
ingredients.
Fat, butter and vegetable oil
Fat can rene the bread and extend its durability. Butter should be melted before adding it to liquid ingredients
or cut into small pieces.