THE VITAL INGREDIENTS
BREAD IMPROVER – ASCORBIC ACID (VITAMIN C)
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. 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. An unﬂavored, crushed Vitamin
C tablet or Vitamin C powder can be used as a bread improver
and added to the dry ingredients. As a general guide, use 1 large
pinch per 3 cups of ﬂour.
Double acting baking powder is a leavening agent used in yeast
free breads. This type of leavening agent does not require rising
time before baking, as the chemical reaction works when liquid
ingredients are added, then again during the baking process.
Baking powder can be substituted in place of baking soda.
Baking soda is another leavening agent. It also does not require
rising time before baking as the chemical reaction works during
the baking process. Baking soda cannot be substituted in place
of baking powder.
Eggs add ﬂavor, richness and tenderness to bread. Liquid egg
substitutes, powdered egg and powdered egg whites may
be substituted for fresh eggs, however all should be at room
temperature before adding to the bread pan unless stated otherwise.
Fresh eggs should not be used with the Delay Start feature.
Gently and safely warm cold eggs by placing whole eggs
in a bowl and covering with moderately hot tap water for
Fats, such as unsalted butter, olive oil or vegetable oil, add taste,
texture, moisture and enhanced keeping qualities to breads.
If unsalted butter is used, it should be cut into ½” pieces and
brought to room temperature before adding to the bread pan
unless stated otherwise. Breads baked on the CRUSTY LOAF
setting generally get their crisp crust and texture from the lack
of fat added. However if called for, use good quality oils as the
ﬂavor of the ﬂour and fats will be very apparent.
Flour is the most important ingredient used for bread making.
It provides food for the yeast and structures the loaf. When
mixed with liquid, the protein in the ﬂour starts to form gluten.
Gluten is a network of elastic stands which interlock to trap the
gases produced by yeast. This process increases as the dough
undergoes kneading and provides the dough with the structure
required to produce the weight and shape of the bread.
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