SOLIS KITCHEN QUEEN PRO 808 Bedienungsanleitung Seite 136

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G L O S S A RY O F I N G R E D I E N T S
INGREDIENTS FOR BREAD MAKING
• FLOUR
Flour is the most important ingredient used for bread making. It provides food
for the yeast and gives structure to the loaf.
White wheat flour is very suitable for making bread. Best results are obtained
with flour at least 11% protein content. Do not sift the flour unless indicated in
the recipe.
Wholemeal wheat flour contains the bran, germ and flour of the wheat grain.
Although breads baked with this type of flour will be higher in fibre, the loaf my
be heavier in texture. Lighter textured bread can be achieved by replacing 1 cup
of wholemeal flour with white bread flour.
Rye flour is also very popular for bread making. But rye flour is low in protein,
so it is essential to combine rye flour with wheat flour to make the bread rise
successfully. Rye flour is traditionally used to make heavier bread.
Gluten flour is made by extracting the gluten portion from the wheat grain.
Adding gluten flour can improve the structure and quality of bread when using
low-protein, plain, stone ground and whole heal flour.
Bread mixes contain flour, sugar, milk, salt, oil and other ingredients. Usually
only the addition of water and yeast is required.
• SUGAR
Sugar provides sweetness and flavour, browns the crust and produces food for
the yeast. White sugar, brown sugar, honey and golden syrup are all suitable to
use. When using honey or golden syrup it must be counted as additional liquid.
• MILK
Milk or powdered milk enhance the flavour and increase the nutritional value of
bread. Instead of cow milk, soy milk can also be used but produces a denser loaf.
Fresh milk should not be substituted unless stated in the recipe.
• SALT
Salt is an important ingredient in bread making. In the dough, salt increases wa-
ter absorption, improves kneading, strengthens the gluten development and con-
trols fermentation of the yeast which results in improved loaf shape, crumb struc-
ture, crust colour and flavour. As salt inmbits the rising of bread be accurate when
measuring.
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