Panasonic Bread Bakery SD-BT55P User Manual

7. Leavening agents:
Yeast:
Yeast
is
a
living
organism,
a
microscopic
plant
which
works
as
the
leavening
agent
in
bread
baking.
It
acts
on
sugars
and
changes
them
into
carbon
dioxide
gas
and
alcohol.
This
gas
production
causes
the
leavening
or
the
“rise”
of
yeast
dough.
The
alcohol
evaporates
during
baking.
Yeast
is
available
in
two
forms:
compressed
and
dried.
Dry
yeast
is
available
in
two
types:
the
type
that
requires
preliminary
fermentation
and
the
type
that
is
used
dry
and
may
be
mixed
with
other
ingredients.
For
‘Bread
Bakery™,
use
the
latter
type,
either
rapid
rise
or
active
dry.
(You
do
not
need
to
change
the
quantity according to rapid rise or active dry.)
Do
not
use
the
compressed
yeast
or
dry
yeast
that
requires
preliminary
fermentation.
Do
not
dissolve
yeast
in
warm
water
before
use.
It
is
placed
dry
in
the
yeast
dispenser
on
the
top
lid,
separated
from
other
ingredients.
Yeast
must
be
stored
in
the
refrigerator
for
short
term
storage.
For
longer
storage,
keep
in
the
freezer.
Its
reactions
to
temperature
are
as
follows:
BAF
ccna
Reuciess
Inactive
(Storage
temperature)
60°F to 70°F.............. Slow action
70°F
to
9O°F..............
Best
growth
(Fermentation
and
proofing
temperatures
for
bread
growth)
Above
120°F.............
Yeast
is
killed
Chemical leaveners
Chemical
leaveners
are
those
that
release
gases
produced
by
chemical
reactions.
Chemical
leaveners
used
in
this
book
are
baking
soda
(sodium
bicarbonate)
and
baking
powder.
Other ingredients
Eggs:
When
using
egg
in
bread
baking,
its
large
water
amount
must
be
accounted
for
in
the
formula.
An
average
size
egg
contains
about
73%
water.
For
best
results,
weigh
the
egg
without
the
shell.
Calculate
the
amount
of
water
in
it
by
multiplying
the
weight
of
the
egg
by
the
percentage
indicated
above.
Deduct
this
amount
from
the
water
amount
indicated
in
the
recipe.
Fruits:
Fruits
may
be
added
to
bread
products
to
make
variations.
With
fruits,
sugar
and
water
contents
must
be
considered
in
the
recipe,
and
these
vary
according
to
how
they
are
processed.
(Fresh,
canned,
dried,
glacéd
or
in
juice.)
Total
weight
of
fruits
used
should
not
exceed
13%
of
the
flour
weight.
Total
weight
of
fruits
=
0.13
x
weight
of
flour
Vegetables:
Use
as
directed
in
the
recipes.
As
with
fruits,
consider
the
content
of
water
and
sometimes
sugar
(such
as
when
using
pumpkin).
Like
fruits,
the
total
amount
should
weigh
about
13%
of
the
flour
weight.
Total
weight
of
vegetables
(cooked)
=
0.13
x
weight
of
flour

Panasonic Bread Bakery SD-BT55P Specifications

General

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