17
BREAD IMPROVER
Several brands of bread improvers are available
nationally in supermarkets and health food stores.
The ingredients in a bread improver are usually a
food acid such as ascorbic acid (Vitamin C) and
other enzymes (Amylases) extracted from wheat
flours.
Adding a bread improver will help strengthen
the framework of the bread resulting in a loaf
that is lighter in texture, higher in volume,
more stable and with enhanced keeping
qualities.
A commercial bread improver has been used
in some of the bread recipes listed in the ‘Easy
Bake’ recipe section of this book. A crushed
unflavoured Vitamin C tablet or Vitamin C
powder can be used as a bread improver and
added to the dry ingredients.
Note
SUGAR
Sugar provides food for the yeast, sweetness and
flavour to the crumb and helps brown the crust.
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. We have successfully tested granulated
‘SPLENDA’ as a sugar substitute.
NEW ZEALAND ONLY: Sugar can be reduce
for more improved results.
POWDERED MILK
Milk and milk products enhance the flavour
and increase the nutritional value of the bread.
Powdered milk is convenient and easy to use
(store in an airtight container in the refrigerator).
Fresh milk should not be substituted for powdered
milk unless stated in the recipe. Low fat or skim
milk powder can be used with good results. Soy
milk powder can also be used by produces a
denser loaf.
SALT
Salt is an important ingredient in bread making.
However, salt inhibits the rising of the bread,
so be careful when measuring, as it should be
accurate. Refer to Questions and Answers (page
20-21).
NEW ZEALAND ONLY: Salt can be reduced for
more improved results.
FAT
Butter, margarine or oils, such as vegetable,
safflower, sunflower, canola, etc., will add flavour,
retain the moisture and enhance the keeping
qualities of the bread.
YEAST
Without yeast the bread will not rise. Yeast needs
liquid, sugar and warmth to activate. Dried yeast
has been used in the recipes in this instruction
book where appropriate. Before using dried yeast,
always check the use-by-date, as stale yeast will
prevent the bread from rising.
“Tandaco” brand yeast (available nationally in
most supermarkets) was used in the development
of all yeasted recipes contained in this book, with
the exception of the ‘Bread Mix’ recipes.
Smaller packets of bread mix usually contain
sachets of yeast. Larger bulk bags of bread
mix usually do not include the yeast sachets,
however the corresponding brand of yeast may be
purchased separately.
Some bulk and imported yeasts are more active,
therefore it is recommended to use less of these
yeasts. Yeast may also be more active in hot
weather. For information on other brands of yeast
relating to quantities contact the manufacturer
listed on the package.
NEW ZEALAND ONLY: We recommend the use
of ‘Elfin’ brand yeast.
The vital ingredients continued
