Moulinex Nutribread - INGREDIENTS

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INGREDIENTS
Gluten-free flour:thereareagreatnumber
ofso-called“non-bread”flours(whichdonot
containgluten).Themostwidelyknownare
buckwheat,rice(whiteandbrown),quinoa,
corn,chestnutandsorghumflours.
Toattempttorecreatetheelasticityofgluten,
itiscrucialtomixtogetherseveraltypesof
non-breadfloursandtoaddthickeningagents.
Thickening agents: to obtain a proper
consistencyandtotrytoimitatetheelasticity
ofgluten,youcanalsoaddxanthangumand/
orguargumtoyourdough.Theseingredients
are used as thickeners, stabilisers and
emulsifiersintheagri-foodindustry.
Ready-to-use gluten-free mixes: These
make it easier to bake gluten-free bread
becausetheycontainthickenersandhavethe
advantageofbeingguaranteedtocontainno
gluten;somearealsoorganic.
Not all brands of ready-to-use gluten-free
mixturesdeliverthesameresults.
Fats and oils: fats make the bread softer
andtastier.Italsostoresbetterandlonger.
Toomuchfatslowsdownrising.Ifyouuse
butter,cut it into tinypieces so that itis
distributedevenlythroughoutthepreparation,
orsoftenit.Youcansubstitute15gbutterfor
1tablespoonofoil.Donotaddhotbutter.
Keepthefatfromcomingintocontactwith
the yeast, as fat can prevent yeast from
rehydrating. Do not use low fat spreads or
buttersubstitutes.
Eggs:eggsmakethedoughricher,improve
thecolour of the bread and encourage the
developmentofthesoft,whitepart.Ifyou
useeggs, reducethequantityofliquidyou
useproportionally.Breaktheeggandtopup
withtheliquiduntilyoureachthequantity
of liquid indicated in the recipe. Recipes
aredesignedforone50g sizeegg;ifyour
eggsarebigger,addalittleflour;iftheyare
smaller,uselessflour.
Milk: recipes use either fresh or powdered
milk.Ifusingpowderedmilk,addthequantity
ofwaterstatedintherecipe.Itenhancesthe
flavourandimprovesthekeepingqualitiesof
thebread.Forrecipesusingfreshmilk,you
cansubstitutesomeofitwithwaterbutthe
totalvolumemustequalthequantitystated
intherecipe.Semi-skimmedorskimmedmilk
isbesttoavoidbreadhavingaclosetexture.
Milk also has an emulsifying effect which
evensoutitsairiness,givingthesoft,white
partabetteraspect.
Water: water rehydrates and activates the
yeast. It also hydrates the starch in the
flourandhelpsthesoft,whiteparttoform.
Watercanbetotallyorpartiallyreplacedwith
milkor other liquids. Use liquids at room
temperature, except for gluten-free breads
that require the use of lukewarm water
(approximately 35°C).
Flour: the weight of the flour varies
significantlydependingonthetypeofflour
used.Dependingonthequalityoftheflour,
bakingresultsmayalsovary.Keepflourina
hermeticallysealedcontainer,asflourreacts
to fluctuations in atmospheric conditions,
absorbingmoistureorlosingit.Use“strong
flour”,“breadflour”or“baker’sflour”rather
thanstandardflour.Addingoats,bran,wheat
germ,ryeorwholegrainstothebreaddough
willgiveasmaller,heavierloafofbread.
Using T55 flour is recommended unless
otherwise specified in the recipe. If you are
using special flour blends for bread, brioche
or rolls, do not exceed 750 g of dough in
total.
Siftingtheflouralsoaffectstheresults:the
moretheflouriswhole(i.e.themoreofthe
outer envelope of the wheat it contains),
thelessthedoughwillriseandthedenser
the bread. You can also find ready-to-use
bread preparations on the market. Follow
the manufacturer’s instructions when using
thesepreparations.Usually,thechoiceofthe