Panasonic Bread Bakery SD-BT55P User Manual

Ingredients
1.
Wheat
flour:
Wheat
flour
provides
the
bulk
and
structure
of
bread.
It
is
classified
into
two
types,
strong
flours
which
are
milled
from
hard
wheat
and
weak
flours
which
are
milled
from
soft
wheat.
The
difference
between
the
two
types
of
wheat
is
the
content
of
proteins
that
form
gluten
(“gluten”
is
the
important
constituent
of
bread
which
provides
its
structure
and
its
stretchy,
chewy
texture.
Gas
which
is
released
during
fermentation
is
trapped
within
the
elastic
network
of
gluten,
thus
making
the
dough
rise.
Gluten
development
takes
place
during
dough
kneading).
Strong
flours
contain
a
high
content
of
proteins
necessary
for
the
development
of
gluten.
Bread
flour
is
the
major
product
within
this
category.
Most
of
the
recipes
in
this
book
call
for
this
flour.
,
Weak
flours
such
as
cake
flour
and
pastry
flour,
are
less
in
protein
content
and
are
suitable
for
products
which
have
a
light,
crumby
texture
and
do
not
require
much
gluten
development.
All
purpose
flour
is
used
for
many
purposes,
as the
name
suggests,
in
home
baking.
It
is
slightly
weaker
than
bread
flour
and
is
used
in
this
book
in
two
recipes
—
It
is
blended
with
the
bread
flour
and
not
used
alone.
Self
rising
flour
is
a
white
flour
to
which
baking
powder
and
sometimes
salt
have
been
added.
Weak
flours,
all
purpose
flour
and
self-rising
flour
may
not
be
substituted
for
bread
flour
in
the
included
recipes.
Whole
wheat
flour
is
made
by
grinding
the
entire
wheat
kernel,
including
the
bran
and
germ.
100%
whole
wheat
bread
or
breads
containing
a
high
percentage
of
whole
wheat
flour
will
be
lower
in
height
and
heavier
in
texture
than
bread
baked
with
a
high
percentage
of
bread
flour.
This
is
because
the
gluten
strands
are
cut
by
the
edges
of
bran
flakes
and
the
germ,
rich
in
minerals,
inhibits
fermentation.
In
this
book,
many
recipes
for
WHOLE
WHEAT
BAKE
mode
call
for
only
whole
wheat
flour.
If
you
are
not
pleased
with
the
height
and
the
texture
of
the
bread,
you
couid
strengthen
the
bread
by
including
white
bread
flour.
(You
must
reduce
the
same
amount
of
whole
wheat
flour
so
that
the
total
amount
of
wheat
flour
would
remain
the
same.)
The
life
of
whole
wheat
flour
and
its
baked
products
is
shorter
than
white
bread
flour
and
its
baked
products,
because
the
included
germ
is
high
in
fat, which
can
become
rancid.
Other flours:
Rye
flour
contains
some
proteins
but
these
do
not
form
enough
gluten
to
make
the
conventional
fluffy
dough. Therefore,
bread
baked with
rye
flour
will be dense
and
heavy. A few
recipes
inthis
book
call
for
rye
flour.
The
highest percentage
of
rye
flour
included
in
these
recipes is about
30%
in
proportion
to
wheat
flour.
Triticale flour is milled from hybrid grain of rye and wheat.
Miscellaneous flour: Products milled from other grains are occasionally used in baked goods. These
include corn meal, rice, millet, soy, oat, buckwheat and barley flours. Some of these flours ate used in
the included recipes.
2.
Sugars:
Sugars
or
sweetening
agents
have
the
following
purposes
in
baking:
*
They
add
sweetness
and
flavor.
*
They
create
tenderness
and
fineness
of
texture.
*
They
give
crust
color.
*
They
contribute
to
keeping
qualities
by
retaining
moisture.
*
They
provide
food
for
yeast.
Besides
regular
granulated
sugar,
brown
sugar,
honey
and
molasses
are
used
in
this
book.
A
few
recipes
omit
sugar(s)
and
include
other
ingredient(s)
which
act
as
sugar,
such
as
fruit.
Molasses
is
used
for
dark
breads;
those
baked
with,
whole
wheat
or
rye
flour.
There
are
two
lypes
of
molasses,
sulfured
and
unsulfured.
The
difference
is
that
sulfured
molasses
is
a
by-product
of
sugar
refining
while
unsulfured
molasses
is
not,
and
unsulfured
has
a
less
bitter
taste.
In
the
incluced
recipes,
the
two
molasses
are
used
interchangeably.
When
using
honey
or
molasses,
remember
that
its
liquid
content
must
be
included
in
the
totl
additional
liquid.
6 =

Panasonic Bread Bakery SD-BT55P Specifications

General

Brand	Panasonic
Model	Bread Bakery SD-BT55P
Category	Bread Maker
Language	English