Миксеры Ardesto KSTM-8043 - инструкция пользователя по применению, эксплуатации и установке на русском языке. Мы надеемся, она поможет вам решить возникшие у вас вопросы при эксплуатации техники.
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Rye flour
It is very popular in bread making. It contains a large amount of mineral compounds, but
has a low protein content and so it is usually combined with wheat flour to ensure that the
bread rises well.
Gluten flour
It is produced by extracting gluten from wheat grains. Adding gluten flour can improve the
texture and quality of the bread when using a flour with a lower protein content.
BREAD MIXES
They contain flour, sugar, dried milk, salt and other ingredients such as bread improver.
Usually water and yeast is added.
BREAD IMPROVER
It is available in supermarkets and health food stores. The ingredients contained in bread
improver are usually food processing industry acids such as ascorbic acid (vitamin C) and
enzymes (amylase) extracted from wheat flour.
Bread improver will help in firming up the dough, thus achieving a larger size loaf and finer
texture. The bread is more stable and lasts longer.
SUGAR
It provides sweetness, flavour and a brown colour to the bread crust. It is added to yeast.
White sugar, brown sugar or honey are suitable.
DRIED MILK AND DAIRY PRODUCTS
They enrich the taste and increase the nutritional value of the bread. Dried milk is suitable
and easy to use. Store it in an air-tight container in the refrigerator. Likewise, dried soya
milk may be used but it makes the bread tougher. Fresh milk should not be substituted
unless indicated in the recipe otherwise.
SALT
It is an important ingredient for baking bread. It increases the absorption capacity of the
dough, improves kneading, supports gluten development and has an effect on the shape
of the loaf, texture of the crumb, taste and increases the lifetime of the bread. Measure it
out carefully as it prevents the bread from rising.
FAT
Adds flavour and retains moisture. Vegetable oils such as safflower, sunflower or rape seed
oil may be used. Oils can be substituted for by butter or margarine, however the crust
colour may become yellowish.
YEAST
It is used as a leavening agent. The recipes in this user’s manual use dried yeast. Prior to
using dried yeast, always check the use-by-date because yeast with an expired use-by-date
may cause the dough not to rise.
Характеристики
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