Additives MKI - Raw gingerbread and gingerbread. Homemade confectionery
Flour products are food products obtained by baking dough.
For cooking flour products at home, various tools and devices are used.
Sheets and trays. They are chosen depending on the size of the oven and the baked product. For batter baking, baking sheets are more suitable, the edges of which are folded up on four sides.
Bakeware is made from tinplate, thin iron with a non-stick coating. They can be round, oval, curly, with or without a bottom (Fig. 6, a). Forms without a bottom are placed on a sheet or baking sheet. Forms are greased with oil or lined with oiled paper and filled with dough.
Rice. 6. Forms for baking (a); notch molds (b)
Forms-notches should have sharp cuts and tightly sealed edges (Fig. 6, b). The dough can also be molded using a glass.
Bowls are used for kneading dough, beating eggs and butter.
Confectionery syringes and jigging bags are used for finishing confectionery products. Syringes are made of tin, plastic with tips of various shapes, and bags are made of dense fabric.
Kitchen boards are needed for rolling and shaping the dough.
Rolling pins for rolling dough can be wooden, porcelain and plastic. The rolling pin should be smooth, without notches, with the exception of rolling pins with a relief surface for drawing a pattern on the dough.
Wooden spoons, spatulas and whisks are used for whipping butter, eggs, cream and other products (Fig. 7).
Rice. 7. Devices for making dough
In order to avoid intestinal diseases or poisoning, it is necessary to strictly observe sanitary requirements when preparing and storing finished products and semi-finished products: wash your hands thoroughly with soap and water, put on a clean apron, scarf, prepare a workplace, dishes, inventory, products.
Cut the dough on a cutting board or work surface of the table. The table must be clean and dry. Tools and fixtures are cleaned and washed after use hot water and dry. Store in the kitchen in a specially designated place.
Products for the preparation of flour products
Flour is the main product in the preparation of dough. For baking flour products, wheat and rye flour is usually used, less often barley, buckwheat or corn (maize) flour.
Mainly baked from rye flour different kinds bread, as well as bread, tortillas, honey gingerbread, some varieties of cookies.
The quality of baked products - taste, appearance - depends on the quality of the flour.
Flour should be dry, without foreign taste and smell. Humidity can be determined by squeezing a handful of flour in your hand. If the flour does not crumple when unclenched, its moisture content can be considered normal.
Flour is stored in a dry, well-ventilated place. Before preparing the dough, the flour is sifted to remove foreign impurities and enrich with oxygen.
When preparing the dough, fresh milk is most often used, as well as yogurt, kefir, water, and for some types of dough - cream and sour cream.
Butter must be carefully examined. In the presence of a film or contamination, the oil is cleaned, and if mold appears, it is rejected.
If chocolate semi-finished products are used, then they are melted and filtered through a sieve. Nuts are peeled, roasted and, if necessary, crushed.
The eggs must be fresh. Before use, they are well washed with running water, since the egg shells can contain pathogenic microbes - salmonella, which cause intestinal disorders. Then the eggs are broken into a cup one at a time, checking for good quality, and only after that they are poured into a common dish. Eggs increase the nutritional value and taste of baked products, making them more tender and crumbly. The yolk gives the dough a yellowish tint, whipped proteins - lightness.
Sugar. Sugar is added to the dough during kneading. Powdered sugar is sprinkled on the finished cake.
Table salt is the most important flavor additive, even in sweet dough.
The peel of citrus fruits, or zest, serves as a flavoring agent for sweet doughs and creams. Before use, the fruits are washed with warm water and dried. Then the zest is rubbed on a fine grater and used immediately.
Ground cinnamon is added to both dough and fillings.
Cumin (ground or seeds) is sprinkled on bread, rolls and cookies, or added to some types of dough.
Cocoa is used to make glazes, creams, fillings, and is also added to the dough.
Saffron is mainly used in the manufacture of sweet rolls and pies in molds.
Vanillin is a very strong flavoring agent, so it should be added carefully to doughs or creams.
Dough leaveners. The combination of flour with water forms a sticky mass (it is called gluten), which does not bake well enough and becomes very coarse after baking. Products from such a test are poorly absorbed. To improve the quality of the dough, leavening agents are used to give it porosity. Baking soda is always used as a baking powder along with acid (usually acetic acid). From the interaction of soda and acid, under the influence of heat, carbon dioxide is released, which loosens the dough, but an unpleasant aftertaste may appear from a large amount of soda.
In the manufacture of confectionery products, it is necessary to strictly adhere to the norms specified in the recipe. Deviation in one direction or another worsens the quality of baking.
New concepts
Sheets and trays; molds for baking and forms-dredging; confectionery syringes and jigging bags; zest; dough leaveners.
test questions
1. What tools and fixtures are needed to prepare the dough? 2. What products are used to make flour products? 3. What qualities should flour have? 4. What are baking powders and what are they used for?
Topic: Tools, fixtures and products for the preparation of flour products. Technology for preparing dishes from unleavened dough.
Goals: to introduce students to the tools, fixtures and products used in the preparation of flour products; teach how to check the quality of products; technologies for preparing dishes from unleavened dough.
Equipment: sieve, measuring cup, bowls, pans, mixer or beaters, wooden spoon, cutting board, rolling pin, cookie cutters, baking sheet, sheets, baking dishes, confectionery syringe, frying pan, products for making unleavened dough, workbook.
Dictionary: baking powder, gluten, unleavened dough, biscuit, puff, custard, shortbread.
During the classes
Organization of the lesson.
Checking students' readiness for the lesson.
Presentation of the topic and objectives of the lesson.
Repetition of the material covered.
Interview students on:
How does meat differ in thermal state?
What semi-finished products are obtained from meat, how best to use them?
Name the methods of heat treatment of meat.
Why is meat fried first? strong fire, and bring to readiness - on the weak?
Learning new material.
Verbal-illustrative story.
Teacher . Dough products is the most important human food. Bread, bakery and other flour products contain proteins, carbohydrates, amino acids, vitamins, minerals.
Getting started with food, first prepare the necessary utensils and tools.
For kneading dough use sieve, measuring cup, bowls enameled or plastic, pots, wooden spoons, mixer, beaters of various shapes.
For cutting dough needed kitchen knives, rolling pin, cookie cutters, disc knife.
For baking dough need to have baking sheet, sheets, molds.
For product finishing from dough use confectionery syringes or jigging bags.
All tools and fixtures must be kept clean. After use, they are washed with warm water and a brush, rinsed, wooden tools and fixtures are dried well.
Flour is a powdered product that is obtained by grinding grains of wheat, rye, corn, etc.
When preparing dough most often used fresh milk, as well as yogurt, kefir, water, and for some types of dough - cream and sour cream.
Eggs must be fresh. Before use, they are well washed with running water, because. on the shell of eggs there may be pathogenic microbes - salmonella, which cause intestinal disorders.
Sugar. Sugar is added to the dough during kneading. Powdered sugar is sprinkled on the finished cake.
Salt- the most important flavor additive, even in sweet dough.
citrus peel, or zest, serves as a flavoring for sweet dough and creams. Before use, the fruits are washed with warm water and dried. Then the zest is rubbed on a fine grater and used immediately.
ground cinnamon added to dough and fillings.
cumin(ground or seeds) sprinkled on bread, rolls and biscuits or added to some types of dough.
Cocoa used to make glazes, creams, fillings, and also added to the dough.
Saffron used mainly in the manufacture of sweet rolls and pies in molds.
Vanillin- a very strong flavor, so it should be added carefully to dough or creams.
Loosening methods can be different.: biochemical (yeast), chemical (whipped proteins or layering with fat).
If you will use as a baking powder baking soda, then it is recommended to “quench” (dissolve) it with acid (acetic, citric) before introducing it into the dough. The carbon dioxide released by baking soda when heated loosens the dough.
Today in the lesson you will get acquainted with the technology of preparing products from fresh, or without yeast dough. This dough, as can be seen from its second name, is prepared without the use of yeast and can be biscuit, puff, custard, sand, etc. Cookies, pies, cakes, pancakes, dumplings, gingerbread and other products can be made from unleavened dough.
a brief description of some types of unleavened dough.
Biscuit dough. In this test, whipped egg whites are used as a baking powder. The composition of the biscuit dough includes flour, sugar and eggs. Biscuits are used for making cakes and pastries.
Puff pastry. The loosening of this type of dough is achieved by rolling it into very thin layers, separated from each other by layers of fat. The technology for making this dough is quite complicated, it requires patience and accuracy. This dough contains water, flour and butter. The dough is used to make cakes, pastries and pies.
Choux pastry. This type of dough is made from eggs, butter and flour boiled in water and used for the manufacture of cakes, profiteroles.
Sand dough. Shortbread dough is prepared using a large amount of sugar, butter, eggs. Products from this test are crumbly. The technology for preparing the dough is quite simple. Butter, sugar and salt are ground to a magnificent state, flour is introduced and soda is used as a baking powder. The dough is quickly kneaded, rolled out and baked either in a layer or in separate figures. From the sand dough bake cookies, cakes, pastries.
Studying the technology of making homemade cookies.
Practical work No. 3, p. 25. Students learn the technology of making dough for homemade cookies and answer the teacher's questions.
Name the main products used to make dough.
What baking powder is used in this type of dough?
What type of dough is this?
Why is it necessary to sift flour?
Tell me how to prepare the test.
Do you turn on the oven before or after preparing the dough, and why?
Is it possible to make cookies from this dough not in the form of flagella, but in separate figures?
4. Practical work.
Students work in teams, practical work No. 3, p. 25.
Summary of the lesson.
Self-analysis of students' activities.
Questions:
What did you learn in class today?
Can you apply your knowledge at home?
How tasty did your flour products turn out?
What difficulties did you have in preparing these dishes and how did you overcome them?
Were there any injuries during work?
Evaluation, their reasoning.
6. Homework: p. 5-7, p.19-26 to answer questions.
AND PRODUCTS FOR COOKING FLOUR
PRODUCTS. COOKING TECHNOLOGY
DISH FROM UNLEASHED DOUGH
Goals: to introduce students to the tools, fixtures and products used in the preparation of flour products; teach how to check the quality of products; technologies for preparing dishes from unleavened dough.
Equipment: sieve, measuring cup, bowls, pans, mixer or beaters, wooden spoon, cutting board, rolling pin, cookie cutters, baking sheet, sheets, baking dishes, pastry syringe or jigging bag, frying pan, products for making unleavened dough, workbook, multimedia projector.
Dictionary: baking powder, gluten, unleavened dough, biscuit, puff, custard, shortbread.
Methodological support: Textbook "Technology Grade 7", edited by; "Technology grade 7" (girls) lesson plans, according to the textbook, edited.
During the classes
I. Lesson organization.
1. Checking the readiness of students for the lesson.
2. Communication of the topic and objectives of the lesson.
II. Repetition of the material covered.
Interview students for questions:
How does meat differ in thermal state?
What semi-finished products are obtained from meat, how best to use them?
Name the methods of heat treatment of meat.
Why is meat first fried over high heat, and brought to readiness - over low?
III. Learning new material.
1. Verbal and illustrative story.
Teacher. Dough products are the most important human food product. Bread, bakery and other flour products contain proteins, carbohydrates, amino acids, vitamins, minerals. Indicators of the nutritional value of these products is a fairly high calorie content and good digestibility by the body.
Getting Started with food, at the beginning prepare the necessary utensils and tools.
For kneading dough use a sieve, a measuring cup, enameled or plastic bowls, pans, wooden spoons, a mixer, beaters of various shapes.
For cutting dough you need kitchen boards, a rolling pin, cookie cutters, a circular knife.
For baking dough you need to have a baking sheet, sheets, molds.
For finishing dough products use confectionery syringes or jigging bags.
(Students carefully look at the screen and listen to the teacher).
All tools and fixtures must be kept clean. After use, they are washed with warm water and a brush, rinsed, wooden tools and fixtures are dried well.
The main product in the preparation of dough is flour.
Flour- a powdered product that is obtained by grinding grains of wheat, rye, corn, etc. Depending on the type of grain used, rye, wheat, corn, oatmeal, buckwheat and other flour are distinguished.
Oatmeal and buckwheat flour are most often used to make pancakes and pancakes. Rye flour is used mainly for baking bread or gingerbread.
The quality of baked goods- their rise, taste and appearance - depends on the quality of the flour.
The quality of flour is determined by its color, smell, taste..
Color- the main indicator of the flour grade. It depends on the color of the grain, grinding size, humidity, etc. For wheat flour of the highest grade, the color should be white or white with a creamy tint, for rye flour it should be grayish-white. The lower the grade of flour, the darker it is.
Smell flour should be without admixture of moldy, musty.
Flour should not have an aftertaste, that is, it should not be bitter, sour.
Flour will be of normal moisture if, compressed in a handful, it crumbles when the palm is opened.
Depending on the type of dough, various liquids are used in the preparation of flour dishes: water, milk, kefir, etc.
Eggs are washed well before use, soaked in a solution of baking soda for 5-10 minutes, washed well. Eggs should not be cracked.
Fats (butter, vegetable oil or margarine), sugar are added to some types of dough.
Table salt is the most important flavoring substance, so it is added in small quantities further into the sweet dough.
In addition to the above raw materials, spices (cumin, cinnamon, lemon or orange peel, vanillin, etc.), jam, cottage cheese, raisins, poppy seeds, nuts, etc. can be added to the dough. They give dough products a specific taste and aroma.
Flour, when combined with water, gives a sticky mass, which is not baked well enough and becomes dense after baking. This dough is suitable for making dumplings, noodles, dumplings.
Loosening methods can be different: biochemical (yeast), chemical (whipped proteins or layering with fat). If you use baking soda as a loosening, it is recommended that you “quench” (dissolve) it with acid (acetic, citric) before introducing it into the dough. The carbon dioxide released by baking soda when heated loosens the dough.
Today in the lesson you will get acquainted with the technology of making products from unleavened, or yeast-free dough.
This dough, as can be seen from its second name, is prepared without the use of yeast and can be biscuit, puff, custard, sand, etc.
You can make cookies, pies, cakes, pancakes, dumplings, gingerbread and other products from unleavened dough.
Brief description of some types of unleavened dough.
(Students write down the types of test in a notebook).
Biscuit dough.
In this test, whipped egg whites are used as a baking powder. The composition of the biscuit dough includes flour, sugar and eggs. Biscuit is used for making cakes and pastries.
There are two ways to prepare a biscuit: cold and warm.
Cold way. Proteins, separated from the yolks, are beaten, and the yolks are ground with sugar, after which they are combined with flour.
Warm way. Proteins and yolks are mixed with sugar, heated, whipped and, after cooling, are quickly introduced into the flour.
Beaten egg mass is unstable. When combining with flour and when baking biscuit dough, care must be taken - do not make sudden movements, do not shake, otherwise the products may turn out to be dense, not loosened.
The readiness of the biscuit is determined by the color of the crust and by elasticity: when pressed with a finger, a dimple remains on the unbaked biscuit.
Biscuit dough should be a light brown shade, lush consistency. The surface of the biscuit is smooth with tubercles. The crumb is lush, porous.
Puff pastry .
The loosening of this type of dough is achieved by rolling it into very thin layers, separated from each other by layers of fat. The technology for making this dough is quite complicated, it requires patience and accuracy.
This dough contains water, flour and butter. The dough should be elastic and homogeneous in consistency. The kneaded dough is left for 20 minutes for the gluten to swell.
Butter before rolling into the dough is softened until lumps disappear, mixed with flour, molded into rectangular layers and cooled to a temperature of 12-14°C.
The rested dough is rolled out on a table dusted with flour, giving it the appearance of a small rectangle.
Butter dough is wrapped in unleavened, as in an envelope, making sure that their bars are of the same consistency (thickness). Roll out the prepared piece until the thickness of the dough exceeds 1 cm, and at the edges it should be thinner than in the middle. Flour is swept from the layer and folded four times so that the opposite edges converge not in the middle, but retreat a little to one side. The rolled dough is cooled for 20 minutes. This is necessary so that the layers of butter do not melt in the dough. Then the dough is covered with a wet napkin so that a crust does not form. The chilled dough is rolled out again, also folded in four and cooled for about 30 minutes, then rolled out again and folded again in three or four times. (This is done at least 5-6 times). The finished dough is cut with a knife and baked at a temperature of 210-230°C for 25-30 minutes.
Cakes, pastries and pies are made from this dough.
Choux pastry .
This type of dough is made from eggs, butter and flour brewed in water and is used to make cakes, profiteroles.
shortcrust pastry .
Shortbread dough is prepared using a large amount of sugar, butter, eggs. The main baking powder in shortcrust pastry is butter. It gives the dough friability, envelops the flour particles and prevents them from connecting.
In a well-kneaded dough, there should be no lumps of flour or butter. It should be a homogeneous, dense, elastic oily mass of gray-yellow color.
The technology for preparing the dough is quite simple. Oil, sugar and salt are ground to a magnificent state, flour is introduced and soda is used as a baking powder. The dough is quickly kneaded, rolled out and baked either in a layer or in separate figures. From shortcrust pastry bake cookies, cakes, pastries.
2. Studying the technology of making homemade cookies.
Students, working with the textbook (Practical work No. 5, pp. 39-40), study the technology of making dough for homemade cookies.
Practical work No. 5
Cooking homemade cookies.
Crockery and equipment: meat grinder, knife, sieve, baking sheet, mixer, whisking bowl, spoon, knife.
Products norm:
flour - 3 cups; eggs - 2 pcs.; butter or margarine - 250 g; sugar - 1/4 cup; soda - on the tip of a knife; vanillin - 1/2 sachet.
1. Sift flour through a sieve.
2. Knead the butter so that it becomes soft, but does not spread.
3. Beat eggs with sugar. To do this, separate the yolks from the whites. Put the whites in the refrigerator while you grind the yolks with sugar. Rub them until the mixture turns white and the sugar dissolves. Then beat the whites in a steep foam and combine with the pounded yolks.
4. Combine softened butter and beaten eggs with sugar, mix everything to form a homogeneous mass.
5. Add soda, vanillin and flour to the resulting mass. The dough should be very firm.
6. Pass the finished dough through a meat grinder. As the dough in the form of a mass of flagella comes out of the meat grinder, carefully cut it into small portions with a knife and lay them out on a sheet (baking tray).
7. Bake for 15-20 minutes.
8. Sprinkle the finished cookies with powdered sugar.
Oanswer the teacher's questions.
What baking powder is used in this type of dough?
What type of dough is this?
Why is it necessary to sift flour? Tell me how to prepare the test.
Do you turn on the oven before or after preparing the dough, and why?
Is it possible to make cookies from this dough not in the form of flagella, but in separate figures?
3. Students studying the technology of making pancakes.
Students, working with a textbook (practical work No. 6, p. 40), study the technology of making pancakes.
Practical work No. 6.
Preparation of thin pancakes.
Crockery and equipment: mixer, bowl for whipping, table spoon, pouring spoon, frying pan, glass, spatula, sieve.
Products norm: vegetable oil - 20g; eggs - 3 pcs.; flour - 1 cup; milk - 3.5 cups; salt, sugar - to taste.
Work performance technology:
1. Sift flour through a sieve.
2. Separate the whites from the yolks and beat.
3. Combine the yolks with salt and sugar and rub until the sugar is completely dissolved.
4. Pour milk into the resulting mass and add flour, mix everything thoroughly.
5. Combine the whipped proteins with the resulting mass (you can add a little vegetable oil, then do not add it to the pan).
6. On a heated and oiled pan with a pouring spoon, pour the dough in a thin stream and fry the pancake, first on one side, and then, turning over with a spatula, and on the other side.
For baking pancakes and pancakes, you can use not only pans, but also modern household appliances, such as pancake makers for 2, 4 or 6 servings. They will not only make your work in the kitchen easier, but also save time.
Answer the teacher's questions.
What utensils and equipment do you need to prepare for making pancake dough?
Name the main products used to make dough.
Why is vegetable oil added to pancake batter?
Is it possible not to do this?
If there is no mixer, how can you beat the whites and mix the dough until smooth?
4. Briefing students on labor protection.
Conversation withstudents on:
What dangerous tools and equipment will you work with today, and why are they dangerous?
What safety rules must be observed when working with a knife?
What safety rules are observed when working with a meat grinder?
What personal protective equipment is used when working with hot objects?
What should you do first if you get burned?
IV. Practical work.
Students work in teams, choosing as they wish practical work No. 5 or No. 6. At the end of cooking, students set the tables and conduct a tasting of cooked pancakes and cookies.
V. Summary of the lesson.
1. Self-analysis of students' activities.
As part of their self-assessment, students should answer questions such as inrequests:
What did you learn in class today?
Can you apply your knowledge at home?
How tasty did your flour products turn out?
What difficulties did you have in preparing these dishes and how did you overcome them?
Were there any injuries during work?
2. Grading, their argumentation.
Homework: textbook, § 7, p. 36-40; answer questions on p. 40.
The most important thing about dough and baking (R.P. Koenigs "Home cooking")
Products for making dough products
Library / The most important thing about dough and baking (R.P. Koenigs "Home cooking")
For the preparation of flour confectionery products, a variety of products are needed. Below is a summary of these products, as well as instructions for their initial processing and storage at home.
Flour
Flour is the main product for the manufacture of all flour confectionery products, except meringue. At home, mainly wheat flour is used, to a lesser extent corn and rye in the manufacture of some products.
Depending on the quality indicators, wheat flour is divided into several varieties. Without analysis, the grade of flour can be determined by color and partly by the size of its particles. After grinding the grain, some part of the shells remains in the flour, giving it a dark color. The higher the grade of flour, the fewer such shells and, therefore, it is lighter and more uniform in color.
Flour should be without musty, foreign smell and bitterness. When chewing flour, there should not be a crunch on the teeth. If pests in the form of larvae of butterflies or beetles are found in flour, it is better not to use it, in extreme cases it can be used only after careful sifting through a sieve and removing pests.
Flour with high humidity spoils easily, it should be dried in the oven with no high temperature(30-50 °), pouring a thin layer on a sheet or baking sheet. At a higher drying temperature, the quality of the flour may deteriorate.
Roughly, the moisture content of flour is determined as follows. Pour into the palm of 1 tbsp. a spoonful of flour, lightly squeeze it into a lump. If, after unclenching the fingers, the lump crumbles, then the flour is very dry; if it crumbles from a push along the edge of the palm, the flour has normal moisture content; if the flour remains in the form of a lump even after a push, its moisture content is increased.
Flour with certain defects should be used first (for gingerbread) and mixed with good flour.
Flour is hygroscopic and susceptible to odors, so it must be stored in a dry place, away from strong smelling substances.
Krupchatka - best grade wheat flour. The color of the grain is light cream. It has the largest particles. Grains are usually used in a mixture with other types of flour - the highest and the first.
Flour of the highest grade has a white color with a slightly creamy tint. To the touch it is softer and smaller than grains. This flour is used to make cakes, pastries, biscuits, pies and buns.
Flour of the first grade has a white color, sometimes with a yellowish tinge. A wide variety of products are prepared from it.
Flour of the second grade is distinguished by a darker color.
It is used for baking gingerbread and pies, for making fillings, and can also be used for cookies.
Seeded rye flour It is white and has small particles. In appearance, it is similar to wheat flour of the first grade.
Corn flour 72-75% grinding consists of fine cream-colored particles. This flour does not contain gluten, so products made from it, cooked with yeast, are not loose with pores, but dense, difficult to bake. In order for the dough to become more elastic and loose during fermentation, you need to add more yeast, wheat flour, and even better if part cornmeal brew (in salted boiling water pour flour in a ratio of 1: 1) or soak for 2-3 hours.
Cornmeal (10-20% pyu) can be added to the dough in the manufacture of biscuit products to make them more crumbly.
All types of flour must be sifted through a sieve before use. This will prevent accidental ingress of foreign objects into the product, in addition, it will improve the baking properties of flour due to the contact of all its particles with atmospheric oxygen.
Starch
Starch is a white powdery, tasteless and odorless product produced from potatoes, wheat, rice and corn.
Starch does not dissolve in cold water, but in hot water it turns into a transparent gelatinous mass - a paste. Starch is used in the manufacture of cakes, pastries, cookies. Like flour, it should be stored in a dry place, away from strong smelling substances.
sugary foods
Sugar sand is produced from sugar beets in factories.
Refined sugar is obtained by further purification and processing of granulated sugar.
Powdered sugar used for confectionery products is obtained by grinding granulated sugar, as well as refined sugar or sugar crumbs, that is, the little things formed when sawing refined sugar.
To prepare powdered sugar at home, you need to crush sawn sugar in a mortar, sift through a fine sieve. Instead of a sieve, you can use gauze. Powdered granulated sugar is slightly darker than lump sugar.
Store sugar and powder in a dry place.
Every housewife should know that an excessive amount of sugar in the dough slows down the fermentation of yeast. With a lack of sugar in jam and all kinds of fruit supplies, fermentation may occur, and with an excess, the taste and aroma of the manufactured products will deteriorate.
Honey differs in high nutritious qualities, pleasant taste and aroma. Each type of honey has its own texture, color and aroma. Linden and clover honey has a light color, and buckwheat, flower honey is dark.
If the honey becomes dense and sugary, it must be heated. If honey begins to ferment, you need to heat it almost to a boil.
Honey is hygroscopic, so it must be stored in a dry place.
Fats
Beef fat is available in two varieties. Beef fat of the highest grade has a light yellow color, is transparent in molten form, solid at ordinary temperatures, has a pleasant taste and smell. In the first grade, a slightly fried taste, a pale greenish tint, is allowed.
Pork fat is produced in two grades - the highest and the first. The color of fat is white.
Margarine is a valuable fat, similar in taste and smell to cow's butter.
For the preparation of margarine, vegetable and animal fats, milk, food colors, granulated sugar and salt are used.
Margarine is produced in two types: creamy, obtained by mixing fats with cream or milk with the addition of cow butter and vitamins, and dairy, obtained by mixing fats with milk.
Margarine can be used as a substitute for cow butter and other fats in the manufacture of flour confectionery and pies. For the preparation of creams, unsalted butter is required.
Vegetable oil is produced from oilseeds. In accordance with the name of the seeds, the oil is referred to as: peanut, mustard, hemp, cedar, sesame, linseed, poppy, almond, olive, nut, sunflower, soybean, cottonseed.
Vegetable oil is called refined if it is freed from the specific smell and taste of seeds. For example, refined sunflower oil has almost no taste and aroma of roasted sunflower seeds.
Fats of all kinds decompose and deteriorate in sunlight and access to air, so fats should be stored in a cool place in a closed and light-tight container.
Dairy
Milk contains many of the nutrients and vitamins needed by the human body.
Good milk has a white color with a yellow tint and a sweetish taste. A blue tint indicates that the milk has been skimmed or diluted with water.
Whole milk must contain at least 3.2% fat. To determine the fat content, milk can be poured into a glass tube (see figure above) or a narrow jar to a height of 10 cm, measuring it with a millimeter ruler. After 5-6 hours, this ruler or piece of paper with millimeter divisions should be attached to the tube and the height of the accumulated layer of cream should be determined. Each millimeter of cream corresponds to one percent of milk fat.
A drop good milk, lowered into a glass of cold water, does not spread, but settles to the bottom. If you take a teaspoon out of good milk, then drops of it will not drain quickly.
Milk is a perishable product. You need to store it in a cool place, especially in the summer. If there is no refrigerator, then milk can be poured into a glass jar and immersed to the top in cold water, covered with a clean napkin on top so that the corners of the napkin are in the water: a wet napkin lowers the temperature of the milk.
If the milk is sour, it is not recommended to use it until it curdles into a thick curdled milk.
Condensed milk with sugar goes on sale in jars weighing 410 g, which corresponds to 1 liter of whole fresh milk and 178 g of sugar. Condensed milk is used to make coffee, cocoa and creams.
Condensed sterilized milk is produced without adding sugar, 400 g of it is equivalent to 1 liter of fresh milk.
Natural coffee and cocoa with condensed milk and sugar can be used to make cream.
Powdered milk is produced from whole and skimmed natural milk. To get 1 liter of liquid (reconstituted) milk, you need to pour 100 g of powdered milk (1 faceted glass) into a saucepan, pour 1 glass of water at room temperature into it and carefully stir the contents until a homogeneous mass without lumps, then, with continuous stirring, you need to add gradually 2 glass of water.
It is advisable to leave the milk alone for 20-30 minutes to swell, after which it is suitable for the preparation of preparations subjected to heat treatment. When using milk in blanks without heat treatment, it must be pasteurized or boiled.
Cream is obtained by separation of milk. On the separator, whole milk is separated into cream and skim milk. By fat content, cream is produced from 10; 20 and 35% fat.
For the preparation of creams from whipped cream, only cream with a fat content of 35% is suitable. Less fatty cream is used for cooking creams and for dough. The taste of the cream should be pleasant, slightly sweet, color - white with a yellowish tinge.
Cream spoils very quickly in heat, so it must be stored in the cold.
Cream can also be made at home from whole milk. To do this, leave it in a cold room for 12-24 hours, after which a layer of cream is released on the surface of the milk.
There are also condensed cream with sugar in cans containing 40% sugar and 19% fat, and dry cream containing 42% fat.
Sour cream is prepared by fermenting natural pasteurized cream with special ferments. Good sour cream has a clean, delicate and sour taste without harsh acidity. Keep sour cream in a cold place.
Sour cream is used to prepare sweet unleavened dough. Chilled sour cream with a fat content of 30% can be whipped like cream for a cream.
Cottage cheese is prepared as follows: milk is fermented, heated and whey is removed from it.
Whole milk produces full-fat cottage cheese with a fat content of 18%, and skimmed milk produces fat-free cottage cheese.
The taste and smell of cottage cheese should be clean, tender, without excessive acidity; structure - non-viscous; color - from white to cream.
To increase the dryness of the cottage cheese, it is wrapped in gauze or a clean napkin and placed for 2-3 hours under a load placed on a clean board. If you need to make the cottage cheese soft, it is turned through a meat grinder or rubbed through a sieve.
At home, cottage cheese is made from sour curdled milk. Glass or enameled dishes with curdled milk are immersed in a bowl of hot water (temperature 80 °) and kept until the whey separates. Then the cottage cheese is thrown back on a clean napkin or gauze folded in half and hung up to drain the whey. From 1 liter of milk comes out 60-100 g of cottage cheese.
Dry cottage cheese should be soaked for 3-4 hours in cold water (at the rate of 400 g of water per 100 g of dry cottage cheese), and then passed through a meat grinder. Cottage cheese is stored in the cold, but you should not freeze it, otherwise it will become hard.
Creative products. The dairy industry produces a wide range of cottage cheese mass and various cheese curds: sweet and salty, fatty and fat-free, flavored, stuffed and without stuffing. They are made from mashed cottage cheese with the addition of salt or sugar, candied fruits, raisins, cumin, coffee, cocoa, coriander, pepper, dill, etc. Curd curds can be used in the manufacture of flour products.
Cow butter due to its high nutritional value, good digestibility, vitamin content and excellent taste, it is one of the most valuable dairy products.
The main types of cow butter are butter and ghee. Butter is made by churning pasteurized cream. It is produced in the following types: sweet cream from sweet unfermented pasteurized cream, salted and unsalted; Vologda unsalted from fresh cream, pasteurized at a high temperature (90 °); sour cream from pasteurized fermented cream, salted and unsalted; amateur, made from sweet pasteurized cream in continuous butter makers.
Each type of oil has a unique taste and aroma. Melted butter is obtained by melting the combined raw butter, it contains 98% pure milk fat. The melted butter should be clear with no sediment.
Oil of all kinds is divided into grades: the highest, the first and the second. Butter can be used to prepare any flour confectionery, and only unsalted butter goes into the cream. Melted butter is used for sour dough products, and for confectionery products - taking into account the taste of the consumer.
Under the influence of air and sunlight, the oil quickly turns white and acquires an unpleasant greasy bitter taste. During long-term storage, the oil often changes its color and taste and becomes moldy. Such oil must be freed from the upper layer. The spoiled oil is heated until the hissing stops and filtered through cheesecloth, after which it becomes suitable for frying.
Keep the oil in the cold in a sealed and light-tight oiler or jar.
If long-term storage is required, it is recommended to fill the oil with cold boiled salted water.
Do not store oil near pungent-smelling foods.
egg products
Chicken eggs are highly nutritious, easy to digest and contain vitamins.
Eggs are divided into dietary eggs, which are delivered to the consumer no later than 5 days after laying, and table eggs.
On average, the weight of an egg without a shell is 43 g, of which about 23 g is the protein, and 20 g is the yolk.
To determine the freshness of an egg, you need to look at it in the light. A stale egg has a dark color, when shaken, its contents are shaken, the egg floats in a 10% salt solution.
At home, eggs should be stored in the refrigerator, and if not, in dry sand or ash.
To distinguish a raw egg from a boiled one, you need to turn them on the table: the boiled one will spin, the raw one will make one or two turns and stop.
Break the egg by lightly hitting the middle part on a hard object or on the edge of the dish in which the whole eggs are located. Then with a fingernail thumb right hand press on the cracked place in the shell, tear the film and check the freshness of the egg by smell.
A small part of an egg with a pungent odor can spoil the contents of the entire plate. The tested egg is poured into a glass and then the remaining protein is separated from the shell with the thumb of the right hand. Poor quality eggs must be destroyed. After that, you need to wash your hands so that the bad smell does not interfere with determining the quality of the next broken eggs.
If you need to separate the protein from the yolk, proceed as follows: open the shell, leave the yolk in one half of the shell, and pour the protein from the second half into a glass and pour the yolk into it. The transfer of the yolk from one half of the shell to the other is repeated 3-4 times until the yolk is freed from the protein.
Dried and crushed eggshells can be used to wash decanters and bottles.
Egg whites have a foaming ability. They are well whipped, while the initial volume of the mass increases by 5 times or more, and therefore proteins are used to loosen various doughs and creams.
To obtain a stable foam from proteins, you need to pre-cool the proteins, dishes and whisks to 15-18 °, and then beat the proteins at low air temperature, first slowly, and then faster. At the end of whipping, the proteins become pockmarked, curdled; at this point, you need to add a little powdered sugar (1 tablespoon for 10 proteins). Do not add sugar at the beginning of whipping, as the proteins will turn out to be smearing. Proteins must be carefully separated from the yolks and whipped without fat. During whipping, you should try not to often touch the dishes with a whisk; in aluminum dishes, the proteins darken from this, and the inventory deteriorates.
Well-whipped squirrels hold firmly on the broom and do not hang down with a scallop of foam.
Whipped proteins should be used immediately, as they lose their density during storage or when over-whipped.
Yolks are used in the manufacture of dough, as well as to lubricate the surface of baked products.
Egg powder is obtained by drying peeled whole eggs, egg whites or yolks. In order for the powder to dissolve well, be more evenly distributed in the dough and not form yellow spots on the surface of the products, you must first stir it in warm water and let it stand for an hour.
13 g of egg powder (1% of a tablespoon), diluted in 30 g of water (2 tablespoons), is equivalent to one egg.
Egg powder should be stored in a cool, dry and dark place.
The egg shell of waterfowl (ducks, geese, etc.) is often covered with harmful bacteria that can cause dangerous diseases. These eggs can only be used in dough that is subjected to heat treatment, i.e. baking at a relatively high temperature. Before breaking the egg, after washing, it is disinfected in a 5% bleach solution for 5 minutes, followed by rinsing with a 5% soda solution. Egg shells are burned.
nuts
Nuts are a tasty and nutritionally valuable product that contain from 40 to 70% fat and a lot of proteins, give a variety of taste and aroma to confectionery products and improve their appearance.
The hazelnut goes on sale with or without a hard smooth shell - in the form of a peeled round kernel with a thin brown shell. Before use, the nuts should be put in the oven or oven for several minutes so that the shell exfoliates, then rub them between the palms, as a result of which the shell will completely separate. Roasted nuts are tastier than raw.
Hazelnut is a cultivated garden plant. Approximately the same nut grows in forests, it is called hazelnut or hazelnut. The hazelnut is slightly smaller than the hazelnut.
Walnut, also known as Voloshsky, is much larger than hazelnuts, it also differs from it in its wrinkled shell and curly kernel.
The kernel is covered with a thin shell of light or dark color, and the kernel with a light shell belongs to the highest grade, and with a dark one - to the lowest. If the core is immersed for 12 hours in salted water, then the shell is easily
will be removed; after that, the core must be washed in running water and dried. So that the kernel does not go rancid, you need to store nuts in cool dark places.
Roasted walnuts acquire an unpleasant aftertaste, so they are not suitable for sprinkling products.
Cash go nuts are imported, come without a poisonous shell, have a curved bean shape, reminiscent of the taste of almonds. it a good product for sprinkling the product and for preparing marzipan and other products. Peanuts, also called peanuts or Chinese nuts, contain 1-2, rarely 3 kernels, easily freed from a fragile shell. The kernel is covered with a light brown shell, which separates after roasting.
Almonds are sold with shells or peeled. Its core is covered with a thin brown shell. To remove the shell, you need to lower the almond for 1 minute in boiling water, then remove it from the water and press the core with your fingers (Fig. 18), the shell will easily separate. To avoid darkening of the kernel, immediately rinse it with water and dry it on a baking sheet in the oven at 50-70 °.
Bitter almonds should not be added to confectionery products, as they contain toxic substances.
Pistachio nuts have a light green color of the core, so they are used in finely chopped form to decorate cakes and pastries. The hard light gray shell is removed with a penknife.
The shell of the pistachio kernel is removed in the same way as for almonds, and the heating time should be shorter in order to avoid color deterioration. After cleaning, it is necessary to dry the pistachio immediately, otherwise it will turn sour and lose its glossiness and green color.
The apricot kernel is used instead of almonds, although it is inferior to it in taste; processed in the same way as almonds.
Flavors and aromas
Food acids are added to some blanks to give them a pleasant sweet and sour taste or to prevent sugaring. Acid is an excellent preservative. It should be remembered that acid cannot be stored in metal (especially copper and zinc) dishes.
Spices are used to flavor confectionery products - flavoring products plant origin, which include essential oils or other extractive substances that cause a sharp taste and aroma.
Spices and other flavoring substances indicated in the recipes must be dosed carefully, but it is better, as they say, not to report than to shift, since the sharp taste and strong aroma spoil the product and irritate the digestive organs.
From heat and moisture, essential oils quickly decompose, so spices should be stored in dry, cool places, in tightly closed jars. In addition, ethereal essences must be protected from light.
Tartaric acid is a crystalline acid; used in the form of a solution - 1 tbsp. a spoonful of acid for 3 tbsp. spoons of warm boiled water.
Citric acid is found in lemons and some other fruits and berries, but it is obtained mainly by fermenting sugars. Citric acid goes on sale in crystals. 1 spoon of crystalline citric acid is dissolved in 2 tablespoons of hot water and the resulting solution is used in the manufacture of blanks, dosing it in drops or teaspoons (50-55 drops in 1 teaspoon of acid solution). The juice from one lemon corresponds to about 5 g of crystalline acid, or 2 teaspoons of its solution.
Anise is a spicy plant. Its seeds are put into the dough and used for sprinkling. Dried star anise - star anise - is added crushed to gingerbread.
Vanilla - pods of a tropical plant, having a length of 12-25 cm, with a gelatinous content in which the seeds are located. Vanilla contains vanillin, which has a specific aroma. When cooking the cream, the pod is laid uncut so that its small black seeds do not spoil the appearance of the product; in the manufacture of dark-colored products, vanilla pods are cut lengthwise into two parts. After cooking
Vanilla pods.
Carnation.
used vanilla pods can be dried, ground and added to gingerbread. For better extraction of the aroma, vanilla is placed in a jar, covered with sugar, and then sugar saturated with aroma is added to the products. You can also cut the vanilla, pour it with alcohol (for 1 weight part of vanilla, 9 weight parts of alcohol) and leave for at least two days. The solution must be filtered before use.
Vanillin is a white crystalline powder obtained by a chemical method. It dissolves in hot water (at 80°, in ratios of 1:20) or alcohol (vodka). To obtain vanilla sugar, vanillin is pre-dissolved in heated alcohol in a ratio of 1: 1 and the alcohol solution is mixed with powdered sugar in a ratio of 1: 12.5.
Vanilla sugar can also be purchased at the store.
Carnation is the dried flower bud of the clove tree. Used in the manufacture of jam, gingerbread.
Ginger - tropical plant. Its rhizome in pounded form is used to flavor gingerbread. 
Cardamom.
Cardamom is a dried light yellow pod of a plant with brown seeds. In crushed form, cardamom is used to flavor sweet yeast and other products.
Coriander.
Coriander is an aromatic plant. Its dried light brown fruits are used in the manufacture of gingerbread.
Cinnamon is the dried bark of the cinnamon tree. In the form of crusts tied in gauze, cinnamon is used in jams and various concoctions, and in the form of a powder - in dough, for sprinkling and stuffing.
Cumin is a plant whose seeds have a sharp bitter taste and are used for sprinkling.
Nutmeg in appearance resembles a small Walnut but has a strong aroma. Nutmeg is ground on a grater and added to sweet yeast dough and gingerbread.
Nutmeg.
Poppy is used for filling and sprinkling confectionery.
Saffron is the dried stigma of the flowers of the perennial, highly aromatic saffron plant. The color of saffron is yellow. Before use, it is dried at a low temperature, crushed, poured with boiled chilled water and filtered through cheesecloth after 24 hours. Saffron is used in the manufacture of sweet yeast dough, muffins, cookies, cake.
0.1-0.2 g of saffron is added to 1 kg of flour.
Essential oils are extracted by distillation with water or by pressing from the roots, bark, flowers and leaves of essential oil plants.
Essences are natural and artificial. They are used to flavor preparations and products.
Essential oils and essences on the market are highly concentrated, so they need to be added in very small amounts, sometimes a few drops. Essences from strong heat evaporate and can give the product an unpleasant taste and aroma.
tea infusion well flavored confectionery. Pour 2 teaspoons of tea into 1/4 cup of boiling water, after 5-6 minutes strain the tea through a strainer or squeeze through gauze.
Coffee natural is prepared from the seeds of the fruit of the coffee tree. Raw coffee beans should be roasted until completely dark, but not charred, and then ground in a coffee grinder. To flavor confectionery products, you need to prepare a coffee tincture from natural ground coffee, and in its absence, from a type of coffee with chicory, which contains an increased amount of natural coffee. For coffee infusion, take 1 teaspoon of coffee, brew in 1/2 cup of boiling water, cover with st-akan and put on the edge of the stove. After 20-30 minutes, the coffee is squeezed through a napkin or gauze folded in half, then allowed to stand for 30 minutes. After that, a transparent infusion is drained and the products are flavored with it.
Alcoholic drinks- cognacs, liqueurs, vodka tinctures, liqueurs and various grape wines - are used to prepare syrup for soaking, flavoring and flavoring. Dark-colored wine cannot be flavored with a light cream.
Baking Powder
To obtain a porous structure in products and increase the volume, the dough is loosened with yeast and chemical leavening agents. Heat does not penetrate well into unleavened dough during baking; the crust of the product turns black, and the middle remains unbaked.
Yeast is produced pressed (moisture content 75%) and dry (moisture content 12%). As a result of the vital activity of yeast in the dough, alcohol and carbon dioxide are formed. In an effort to get out of the dough, the gas loosens it, creating pores and increasing the volume of the dough.
With excessive accumulation of gas in the dough, the yeast stops working and the dough falls off. After kneading the dough with a hand or a spatula, a significant part of the gas is removed, the dough is saturated with atmospheric oxygen and fermentation resumes again.
Yeast is diluted in warm water or milk before use. The best temperature for the vital activity of yeast in the dough is 26-30°, at 55° the yeast dies. If you cool the yeast to a temperature below 10 °, their vital activity will almost cease, and with a subsequent increase in temperature, it will resume.
Pressed yeast is a perishable product, they must be stored in a cool place; boxed dry yeast can be stored in a dry place for up to 5 months.
Pressed yeast should have a pleasant, non-moldy smell; grayish color with a yellowish tint; be dense, non-smearing, crumbly.
Yeast is used to make products from yeast (sour) dough. In most varieties of cookies, in gingerbread and in other products that are characterized by a high content of muffin (sugar, fat, eggs), chemical baking powder is used, because with a large amount of muffin, the yeast is inhibited, and the dough is poorly loosened.
The main chemical leavening agents are drinking bicarbonate of soda and ammonium carbonate. There are also other baking powders in the form of powders, which are a mixture of different substances, including soda with ammonium.
Drinking soda - powder white color, alkaline, slightly salty taste, easily soluble in water. When acid is added to a soda solution or when heated, carbon dioxide is released from soda. Carbon dioxide released during baking dough under the influence of heating loosens the dough.
However, soda does not completely decompose in the dough, leaving a specific aftertaste in the product. Adding citric or tartaric acid to the dough will lead to a more complete decomposition of soda and improve the taste of the product.
Soda is mixed with flour. Acid is added to a liquid or muffin. When kneading flour with liquid, due to the interaction of soda with acid, carbon dioxide will begin to be released. Such a dough cannot be kneaded for a long time, especially in warm conditions, as the gas will evaporate and the dough will become dense again. Therefore, it is prepared in a cool place and after kneading it is immediately molded and baked.
For 1 kg of flour, take 1/2 teaspoon of soda and 1/4 teaspoon of a solution of citric (or tartaric) acid. Acid can be replaced with sour milk, kefir, acidophilus, whey, sourdough or sour fruit juices.
Flour products cooked on soda have a beautiful color. However, excess soda gives them a dark hue and an unpleasant taste.
Ammonium carbonate is a large white lumps of crystals or a fine crystalline powder with a pungent odor of ammonia. Before use, ammonium carbonate must be crushed by grinding in a mortar or on a grater, and sifted through a fine sieve or gauze. You can also dissolve it in cold water (3 tablespoons of water per teaspoon of ammonium) and add to the liquid when kneading the dough.
When heated during dough baking, ammonium carbonate releases ammonia and carbon dioxide, which loosen the dough.
Store ammonium carbonate in tightly closed glass jars.
Biscuits made with ammonium carbonate are more porous, without a specific aftertaste. However, in appearance (color), it is inferior to a liver cooked on soda. Therefore, it is recommended to use a mixture of ammonium (40% of total weight mixture) and soda (60%).
gelling agents
For the preparation of jelly, fillings and marmalade used to decorate cakes, pastries and other products, as well as for the preparation of some creams, gelling (jelly-forming) substances are used - agar and gelatin.
Agar is a vegetable glue produced from certain types of seaweed. Agar goes on sale in the form of grains, powder or porous translucent plates.
Gelatin - food glue of animal origin, goes on sale in the form of grains, powder or transparent yellow plates.
Before use, the gelatin and agar plates should be washed in cold water and put in a colander or strainer to drain the water.
The gelling properties of agar are 5-8 times stronger than those of gelatin. Store agar and gelatin in a cool, dry place.
food coloring
Creams, glazes and other preparations can be tinted with harmless natural and artificial colorants. Dyes quickly deteriorate from the action of light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring blanks and products, it should be borne in mind that too bright and unnatural coloring of food causes an unpleasant feeling. Paints are dissolved in warm boiled water, the dosage is set as desired.
Powdered sugar, lipstick, milk, cream, sour cream, white creams give white color.
Yellow paint is obtained: from saffron diluted in warm water, vodka or alcohol; from lemon peel; from carrot mass, prepared from equal parts of oil and mashed carrots, fried for 3-5 minutes until softened and filtered through cheesecloth or strainer; from powders or pastes of tartrazine and safflower, readily soluble in water.
Green dye is obtained by mixing yellow dye with blue or by squeezing green juice from spinach.
A brown color is given by a strong coffee infusion or burnt sugar, which is burnt sugar. Zhzhenka is prepared as follows. Pour into the pan 1 tbsp. a spoonful of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to stand out. Continuing to stir, gradually add 1/2 cup hot water and stir until the lumps dissolve.
The resulting sticky dark brown solution is filtered through cheesecloth or strainer and stored in a bottle.
Stir gently with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burnt sugar will curl up into a hard lump and there will be little burnt.
Red and pink paints are obtained by adding: raspberry, strawberry, cranberry, dogwood, lingonberry, currant, cherry juices; red syrups, jams, wines; red cabbage or beets, which are finely chopped, pour the same amount of acidified water, bring almost to a boil and strain; carmine, which is dissolved with ammonia and, after adding water, is boiled until the smell of alcohol disappears.
An orange color is given by a mixture of red and yellow paint, as well as orange or tangerine zest juice.
The blue dye is obtained from the dye indigo carmine, which is a bluish-black paste, which, when dissolved in water, forms a pure blue solution.
Pistachio paint is formed by mixing yellow paint with large quantity blue.
Chocolate coloring can be obtained by adding chocolate or cocoa powder, as well as by mixing burnt sugar with red paint.
The products included in the formulation of dough products have a high energy value and are an important source of carbohydrates (starch and sugars), fats (buff pastry products), B vitamins, valuable minerals and dietary fiber (flour).
The role of flour dishes and products in Russian cuisine is especially great, a feature of which is a wide assortment and a large proportion of flour dishes (pancakes, fritters, noodles) and culinary products (pies, pies, etc.).
Their nutritional value is determined primarily chemical composition flour.
Due to grain products, more than 1/2 of the body's needs for carbohydrates and about 40% for proteins are compensated.
However, flour proteins are incomplete, since essential amino acids are found in them in ratios that are far from optimal.
They are especially deficient in lysine.
Therefore, proteins are utilized by no more than 56%.
By adding milk and eggs to the dough or preparing culinary flour products with minced meat from cottage cheese, meat and fish, protein utilization can be significantly increased.
Flour proteins are also not digested well enough (by 75-89%). Giving products looseness, porosity, you can increase their digestibility.
The ratio of the most important ash substances in flour is unfavorable, but products such as milk, cottage cheese, as well as cabbage and fruit minced meat, which are part of many flour products, significantly improve their mineral composition, especially the ratio of calcium and phosphorus compounds.
The proteins of the products included in the fillings (minced meat) of flour dishes and products supplement the amino acid composition of flour proteins.
So, in dumplings with cottage cheese and cheesecakes, the amino acid composition of proteins is close to optimal.
Minced meat significantly enriches the mineral composition of finished products, increasing the content of macro- and microelements in them, and improving the ratio of calcium and phosphorus compounds.
Thus, the ratio of calcium and phosphorus compounds in yeast dough for pies is close to 1:6 (with the optimum being 1:1.5–2), and in pies with cabbage it is 1:1.8.
The protein content in the dough for fried pies is about 5.1 g per 100 g of the product, and in the same pies with meat - about 13%.
The classification of dough products is shown in the figure.
Classification of dishes and dough products
Characteristics of raw materials and its preparation
For the preparation of dough, various types of raw materials are used: the main ones are flour, sugar, butter or margarine, eggs or egg products (melange, egg powder) and auxiliary - baking powder, dyes, flavors (vanillin, essences), organic acids (citric, etc.), starch, etc.
Dry products (flour, sugar, starch) are stored in a pantry with a relative humidity of 60-65%. The quality of raw materials supplied to enterprises must comply with the requirements established by state standards.
Flour.
Public catering establishments use mainly wheat flour of the highest and 1st grades.
The most important indicators of flour, which determine its technological properties, are humidity, content and quality of gluten.
Humidity.
In the recipes, flour consumption for preparing dough of the required moisture content and consistency is set for a basic moisture content of 14.5%.
During storage and transportation, the moisture content of flour may change.
The amount of liquid in the recipe in these cases is reduced or increased by 1% for each percentage deviation of flour moisture from the base.
The second most important indicator of the technological properties of flour is its strength, which depends on the quantity and quality of gluten.
gluten called a swollen elastic mass, consisting of two proteins contained in wheat flour: gliadin and glutenin.
To determine the amount of gluten in flour, a dough is prepared from it, let it stand so that the proteins have time to swell, and then starch and other substances are washed under running water. The remaining elastic mass is called raw gluten.
Many structural and mechanical properties of the dough and the water absorption capacity of flour depend on its quantity and quality.
Depending on the amount of raw gluten, flour is divided into three groups:
first— with crude gluten content up to 28%;
second— from 28 to 36%;
third- up to 40%.
Flour of the first group with a low gluten content is used to make low-elastic dough (sand, biscuit), and with a large amount of gluten (up to 40%) - to make puff pastry, which should be very elastic.
Flour, depending on the content of raw gluten in it, is used for cooking different types test:
- yeast, puff pastry and products from them - 36-40%;
- custard, waffle, biscuit and products from them - 28-35%;
- shortbread, rich and products from them - 25-28%.
Of great importance is not only the quantity of gluten, but also its quality.
good gluten- cream-colored, elastic, does not stick to hands, is able to absorb a lot of water.
Flour with such gluten is called strong.
The dough made from such flour retains its shape well during proofing and baking, is elastic, of normal consistency, and retains carbon dioxide well during fermentation; the shell of dumplings and dumplings from such a dough does not burst, baked goods retain their shape well.
Bad gluten- gray, sticky, sticky, slightly elastic, crumbly.
Flour with such gluten is called weak.
The dough from it does not retain moisture well, spreads, products do not retain their shape well, the dough is characterized by low gas-holding capacity.
The quantity and quality of gluten (i.e., the strength of flour) determine the kneading mode, time and temperature of fermentation, and the number of dough punches during fermentation.
The amount of water in recipes for flour products is calculated for medium-strength flour.
If necessary, it can be changed in accordance with the results of experimental development and trial baking or the results of laboratory research.
Before use, the flour is sieved to remove mechanical impurities, destroy lumps and saturate the flour with oxygen.
During the mixing of flour with water, a homogeneous dough with certain properties is formed.
The process of forming the dough is that the gluten particles swell, connect with each other and form an internal framework in the dough, giving it the necessary structural and mechanical properties.
Sugar gives products a sweet taste, increases their calorie content, and in a small amount accelerates the development of yeast.
It affects the mechanical properties of the dough - it limits the swelling of gluten, as a result of which the water absorption capacity of the flour decreases and the elasticity of the dough decreases.
With an increased amount of sugar, the dough liquefies and the products are deformed.
Usually sugar is used.
It is pre-dissolved in water, the solution is filtered.
The solubility of sugar depends on the temperature of the water.
Sugar dissolves up to 2 kg in 1 liter of cold water, and up to 5 kg in 1 liter of hot water.
Eggs increase nutritional value dough products, enriching it with proteins, biologically active lipids (phosphatides) and vitamins.
Eggs also perform technological functions: whipped proteins give the dough porosity, yolks are a good emulsifier, which makes it possible to obtain a stable emulsion from water and fat (this property is used in the preparation of waffles and cookies).
Use fresh eggs, melange and egg powder.
Melange It is a frozen mixture of egg whites and yolks. Eggs are replaced with melange in a ratio of 1: 1.
Thawed melange cannot be stored, so only thaw required amount his.
Egg powder contains moisture 6-7%. To restore it, first add a little warm water (40-50 ° C), stir well, and then, continuing to stir, pour in the rest of the water.
In total, 0.35 liters of water are taken per 100 g of powder.
Before use, the powder mixed with water is kept for about 30 minutes, and then filtered. 10 g of egg powder and 30 g of water corresponds to one medium-sized egg.
Fats give products a rich taste, friability, layering.
The fat introduced into the dough in a plastic state is evenly distributed on the surface of the gluten, forming films.
Proteins swell less, gluten is less elastic and breaks easily.
With this in mind, when kneading yeast dough, fat is introduced at the end of kneading.
When baking, fat retains air better and products “rise” more.
Fat introduced into the dough in the molten state is distributed in it in the form of drops and is poorly retained in finished products, standing out on the surface.
With an increase in the amount of fat, the dough becomes crumbly, with a decrease in it, the plasticity and friability of the products deteriorate.
Yeast.
The enterprises receive pressed and dry yeast.
Fresh pressed yeast have a light cream or light gray color, a pleasant, slightly alcoholic smell. Their humidity is 11-12%.
They dissolve easily in water.
The lifting force of frozen yeast can be restored by gradual thawing at a temperature of 3-8 ° C.
Before use, pressed yeast is carefully freed from packaging, dissolved in warm water (30-35 ° C) and filtered through a sieve.
Dry yeast come to production in the form of powder, grains or tablets.
They have a yellowish-gray color and a moisture content of 8-9%.
Before use, dry yeast is mixed with flour and diluted with warm water (25-27 ° C), an hour later they are used to make dough (1 kg of flour and 3 liters of water are taken per 100 g of dry yeast).
Dry yeast is taken by weight 3 times less than fresh.
organic acids.
They contribute to the swelling of gluten and therefore, to increase its elasticity in the manufacture of some types of dough, they add citric acid or vinegar.
Dyes and flavors.
The use of synthetic dyes in the manufacture of dough is not allowed.
Therefore, only saffron infusion is used.
To prepare it, saffron powder is poured with boiled water or alcohol and infused for 24 hours. After that, it is filtered and added in the manufacture of products from yeast dough and some types of cakes.
Vanilla, vanillin, spices (cinnamon, cloves, nutmeg, etc.) are used as flavors.
Methods for loosening dough
To obtain products with a porous structure and increased volume, the dough is first loosened.
Without baking powder, they prepare dough for dumplings, dumplings, homemade noodles, and some national dishes.
Used to loosen the dough various ways: microbiological, chemical, mechanical and combined.
microbiological method.
Yeast is used for this method.
The leavening effect of yeast is based on the fact that in the process of life they ferment hexoses (glucose, fructose) to carbon dioxide and ethyl alcohol.
This is the main alcoholic fermentation:
C 6 H 12 O e > 2C 2 H 5 OH + 2CO,
Sugars are partially added to the dough during its preparation, and partially formed in it as a result of the hydrolysis of more complex carbohydrates (starch). The released carbon dioxide loosens the dough, giving it a porous structure.
Along with alcoholic fermentation, lactic acid fermentation is observed, which is caused by bacteria that enter the dough with flour or other types of raw materials from the air.
Homofermentative (true) lactic acid microorganisms produce only lactic acid. It inhibits putrefactive microorganisms and improves the swelling of gluten proteins. Heterofermentative microorganisms (non-true) along with lactic acid form other acids (acetic, tartaric, formic, etc.) - fusel oils involved in the formation of the aroma of baked goods.
The best temperature for yeast development is 28-35°C.
At a temperature of 50 ° C, the vital activity of the yeast stops, and at a higher temperature they die. At sub-zero temperatures, yeast also stops vital activity, and when it gets into favorable conditions, it again acquires the ability to ferment.
A large amount of sugar and fat in the dough impairs fermentation.
The addition of table salt in an amount of 0.1% of the mass of flour has a positive effect on the fermentation process, and in an amount of 1.5-2% (usually taken for dough) inhibits it.
Chemical way.
Most flour confectionery products contain a lot of fat and sugar.
Therefore, in the production of these products, the dough is prepared without yeast, but with chemical baking powder. Chemical baking powders, or baking powders, are chemical compounds that, when heated, release gaseous substances that loosen the dough. In products, these substances are released during baking.
As baking powder, sodium bicarbonate (baking soda) and ammonium carbonate (ammonium carbonate) are used.
Under the influence of temperature, sodium bicarbonate decomposes into carbon dioxide (carbon dioxide), water and an alkaline salt - sodium carbonate:
2NaHCO s "Na 2 C0 3 + C0 2 + H 2 0
Sodium carbonate in large quantities worsens the taste of products, causes them to turn yellow, destroy B vitamins, so drinking soda is partially replaced with ammonium carbonate.
Ammonium carbonate decomposes under the influence of temperature into carbon dioxide, ammonia and water:
(NH 4) 2C0 3 > 2NH 3 + H 2 0 + CO 2
The disadvantage of this leavening agent is that, when used in large quantities, ammonia impairs the aroma of products. In addition, ammonia has a negative effect on the human body.
Add baking powder at the last moment of kneading, combining with liquid or mixing with flour. This avoids premature acid contact and decomposition.
mechanical way.
It is used to make biscuit, custard, protein, puff pastry and pancake dough.
This is due to the fact that the formulation of the listed types of dough includes substances that can form an emulsion or a foamy structure (lecithin in eggs, casein in milk, egg protein, etc.).
The subsequent kneading of the dough with the addition of flour makes it possible to obtain a well loosened dough (biscuit, for example), since in the process of whipping the mass is saturated with tiny air bubbles, which are enveloped in films of particles of the whipped product.
Whipping mode(frequency of rotation, duration) depends on the composition of the mixture, which, in turn, determines the type of working body of the beater used (wire kneading blades - for eggs, melange; flat-lattice - dough for pancakes; hook - yeast dough.
By repeatedly passing the dough with softened butter through rollers with different gaps, a crispy puff pastry product is obtained (due to the fat layer between the layers).
Formation of voids in choux pastry due to intense vaporization inside the product.
The porosity of pancakes is due to the intensive evaporation of moisture when frying products in a thin layer.