Punktal PK-PA2010 Manual De Operación página 22

Yeast must always be stored in a refrigerator to keep it fresh. Too much
heat will kill it. Once your yeast is opened, it is important that the re-
maining contents be immediately resealed and refrigerated as soon as
possible for future use. Often bread or dough, which fails to rise, is due
to stale yeast being used. The following test can be done to determine
whether your yeast is stale and inactive:
· Place ½ cup of lukewarm water into a small bowl or cup.
· Stir 1 tsp of sugar into the water, then sprinkle 2 tsp of yeast over the surface.
· Place the cup in a warm area and allow sitting for 10 minutes undisturbed.
· The mixture should foam and produce a strong yeast aroma. If this
does not occur, fresh yeast should be purchased.
Sugar
Sugar is important for the colour and flavour of breads. It is also food
for yeast as it supports the fermentation process. Recipes that call for
sugar require granulated sugar. Do not substitute granulated sugar by
powdered sugar or brown sugar unless indicated. Artificial sweeteners
cannot be used as a substitute for sugar as yeast will not react properly
with them.
Salt
Salt is necessary to balance the flavour of breads and cakes, as well as
for the crust colour that develops during baking. For dietary reasons, it
may even be eliminated entirely, however, your bread may over-proof
and rise higher than normal.
Liquids/milk
Liquid such as milk or a combination of powdered milk and water
can be used when making bread. Milk will improve flavour, provide a
velvety texture and soften the crust, while water alone will produce
a crispier crust. Use only powdered milk when using the delay timer.
Some recipes call for juice (orange, apple, etc.) to be added as a flavour
enhancer.
Eggs
Eggs add richness and velvety texture to bread dough and cakes. Use
only large-size eggs in these recipes.
Butter, oil and margarine
Butter, oil and margarine shorten or tenderise the texture of yeast
42.
breads. However, breads that call for butter stay fresh longer. If butter
or margarine is used directly from the refrigerator, it should be cut into
small pieces for easier blending during the kneading cycle.
Baking powder
Baking powder is a leavening agent used in quick breads and cakes.
This type of leavening agent does not require rising time before ba-
king as the chemical reaction works during baking process.
Baking soda
Baking soda is another leavening agent not to be confused with nor
substituted for baking powder. It also does not require rising time
before baking as the chemical reaction works during baking process.
Special glazes for yeast breads
Select one of the following glazes to enhance your bread:
Egg glaze:
Beat 1 large egg and 1 tsp of water together, brush gene-
rously. Apply to dough only, before baking in your regular oven.
Melted butter crust:
Brush melted butter over just-baked bread for
a softer, tender crust.
Milk glaze:
For a softer, shiny crust, brush just-baked bread with milk
or cream.
Sweet icing glaze: Mix 1 cup of sifted icing sugar with 1 to 2 tsp of milk
to make a consistent glaze. Drizzle over sweet breads.
Poppy/sesame/caraway seed/cornmeal/oatmeal: Sprinkle your choice
of these seeds generously over just-glazed bread.
43.