TEFAL nutribread PF311E38 Manual De Instrucciones página 107

NUTRIBREAD-NC00123079 15/05/14 18:00 Page107
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INGREDIENTS
Gluten-free flour: there are a great number of
so-called "non-bread" flours (which do not
contain gluten). The most widely known are
buckwheat, rice (white and brown), quinoa,
corn, chestnut and sorghum flours.
To attempt to recreate the elasticity of gluten,
it is crucial to mix together several types of
non-bread flours and to add thickening agents.
Thickening agents: to obtain a proper
consistency and to try to imitate the elasticity
of gluten, you can also add xanthan gum
and/or guar gum to your dough. These
ingredients are used as thickeners, stabilisers
and emulsifiers in the agri-food industry.
Ready-to-use gluten-free mixes: These make
it easier to bake gluten-free bread because they
contain thickeners and have the advantage of
being guaranteed to contain no gluten; some
are also organic.
Not all brands of ready-to-use gluten-free
mixtures deliver the same results.
Fats and oils: fats make the bread softer and
tastier. It also stores better and longer. Too
much fat slows down rising. If you use butter,
cut it into tiny pieces so that it is distributed
evenly throughout the preparation, or soften
it. You can substitute 15g butter for 1
tablespoon of oil. Do not add hot butter. Keep
the fat from coming into contact with the
yeast, as fat can prevent yeast from
rehydrating. Do not use low fat spreads or
butter substitutes.
Eggs: eggs make the dough richer, improve the
colour of the bread and encourage the
development of the soft, white part. If you use
eggs, reduce the quantity of liquid you use
proportionally. Break the egg and top up with
the liquid until you reach the quantity of liquid
indicated in the recipe. Recipes are designed
for one 50 g size egg; if your eggs are bigger,
add a little flour; if they are smaller, use less
flour.
Milk: recipes use either fresh or powdered milk.
If using powdered milk, add the quantity of
water stated in the recipe. It enhances the
flavour and improves the keeping qualities of
the bread. For recipes using fresh milk, you can
substitute some of it with water but the total
volume must equal the quantity stated in the
recipe. Semi-skimmed or skimmed milk is best
to avoid bread having a close texture. Milk also
has an emulsifying effect which evens out its
airiness, giving the soft, white part a better
aspect.
Water: water rehydrates and activates the
yeast. It also hydrates the starch in the flour
and helps the soft, white part to form. Water
can be totally or partially replaced with milk or
other liquids. Use
temperature, except for gluten-free breads
that require the use of lukewarm water
(approximately 35°C).
Flour: the weight of the flour varies
significantly depending on the type of flour
used. Depending on the quality of the flour,
baking results may also vary. Keep flour in a
hermetically sealed container, as flour reacts to
fluctuations in atmospheric
absorbing moisture or losing it. Use "strong
flour", "bread flour" or "baker's flour" rather
than standard flour. Adding oats, bran, wheat
germ, rye or whole grains to the bread dough
will give a smaller, heavier loaf of bread.
Using T55 flour is recommended unless
otherwise specified in the recipe. If you are
using special flour blends for bread, brioche
or rolls, do not exceed 750 g of dough in
total.
Sifting the flour also affects the results: the
more the flour is whole (i.e. the more of the
outer envelope of the wheat it contains), the
less the dough will rise and the denser the
bread. You can also find ready-to-use bread
preparations on the market. Follow the
manufacturer's instructions when using these
preparations. Usually, the choice of the
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liquids at room
conditions,