CLASSIFICATION
Flour is a powdery product obtained by grinding grain with separation or without bran separation,
Depending on the raw materials used (grain), flour is divided into types: basic - wheat and rye; secondary - barley, corn and soy (can be used in bread accumulation, but in small quantities); special purpose - oatmeal, rice, buckwheat, pea (used in the food of the contract industry); Flour swelling (for the production of brewed varieties of bread).
Depending on the target use of wheat flour, it is divided into bakery, pasta and general purpose. Wheat flour, produced from soft wheat or with the addition of 20% solid wheat (fool), is designed to produce bread, bakery products, flour confectionery and culinary products, as well as sales in the retail network. Wheat flour generated from solid wheat (fool) is designed to produce pasta.
Rye flour is produced only by bakery. Soy flour is divided depending on the fat content: poor, semi-coat and low-fat.
The quality of flour is divided into commodity varieties. The flour grade will depend on which part of the grain falls into the flour, i.e., "from the technology of grain processing. Wheat bakery flour is produced by Shes; and varieties: extra, higher, latter, first, second and wallpaper. Rye bakery flour ~ Three grades: seeded, sprinkling and wallpaper; barley - two varieties: single and wallpapers; corn - three varieties: fine grinding, large grinding and wallpaper. Whole deodorized flour, regardless of the fat content, is divided into two grades: the highest and first.
Wheat flour of general purpose is divided into types depending on the size, whiteness or mass fraction of ash, the mass fraction of raw gluten: m 45-23; M 55-23; M 75-23; M 100-25; M 125-20;
M 145-23; MK 55-23: MK 75-23.
Assortment of flour
Wheat flour
Types of flour. Wheat flour is produced by bakery, general purpose and pasta. ..,: "
Wheat bakery flour produced Six grades: Extra, Big, the highest, first, second and wallpaper.
Flour of different varieties has a different degree of shreddance and chemical composition. With a decrease in the variety of flour, the amount of vitamins, mineral elements increases, and in the proteins of albumin and globulins containing indispensable amino acids. But the products of the lower grades are of a darker color, worse assimilated and have worst bakery advantages. The greatest calorie possesses the flour of the highest grade.
Extra flour - consists of finely divided particles of the central part of the endosperma, does not contain bran, has white color Or white with a cream tint. Solness - no more than 0.45%, the number of "raw gluten - at least 28%, the number of falling is at least 185 p.
Flour of the highest grade It consists of fine particles, (the average particle size from 140 μm and less) the central part of the endosperma, practically does not contain bran, has a white color or white with a cream tint. Solost - no more than 0 55%, the amount of raw gluten - at least 28%, the number of falling is less than 185c.
cruise It is produced from a vitreous soft wheat with the addition of solid. It is large particles (200 ... 300 μm consists of a pure endosperm of central parts of the grain. It differs in the homogeneity of the particles of the grain structure, large SO-1 | M. Webly protein. It has a white color with a yellowish tinge. The gluten content is at least 30% good Quality, ashost - at least 185, the number of falls is at least 185c.
Flour of the first grade - The most common variety of flour for the production of bakery products. The flour of this variety is finely divided particles (up to 160 μm) of all layers of the endosper Ma, contains 3 ... 4% bran, white color with a yellowish tint. Ash content - no more than 0.75%, the amount of raw gluten - not . It is 30%, the number of falls is at least 185s.
Flour of the second variety It consists of inhomogeneous particles of chopped endosperma (from 30 to 20 μm), with an admixture of chopped shells (bran) to 10%. As a result of the presence of shell particles of flour, a grayish tint is melting. The ash content rises to 1.25%, and the gluten content and the number of falling decreases to 25% and 160 s, respectively.
Own flour It turns out when grinding all the grain and contains up to 16% bran. Flour is heterogeneous in size. Color - white with yellow or grayish shades with noticeable particles of grain shells. The content of raw gluten is at least 20%, the number of falling is at least 160 ° C, and ash content should not exceed 2%.
Wheat flour of general purpose depending on the White or mass fraction of ash, the mass fraction of raw gluten is divided into types: m 45-23; M 55-23; M 75-23; M 100-25; M 125-20; M 145-23 as well as from grinding: MK 55-23; MK 75-23. Letter "M" Tombobegan flour made of soft wheat, the letter "MK" - a flour of soft wheat of a large grinding. The first digits indicate the greatest mass fraction of ash in flour in terms of dry matter in percentage multiplied by 100, and the second - the smallest mass fraction of raw "gluten in flour in percentage. General purpose flour differs from bakery more Low gluten content (20 ... 23%),
Flour for confectionery industry produced with reduced content squirrel (8 ... 10%) and Included In the Wheat general purpose flour group. The protein content is regulated by redistribution between flour varieties during grinding. Smaller Fractionsflour rich proteins and have a smaller density thanfractions containing more starch. The obtained high-protein fractions are used to enrich bakery flour or other targets, and low-telic fractions - to obtain flour, which is used in the confectionery industry.
Pasta wheat flour It produces three varieties: the highest grade (krukka), the first grade (semi-contract) and the second grade. The extreme wheat varieties obtained as a result of these pumps (colors) of solid wheat varieties must comply with the requirements of GOST 12307 "Flour from solid wheat (fool) for pasta products", flour of the 2nd grade - the requirements of GOST 16439 "The second flour Solid Wheat "Durum", and the flour of higher (krukka) and 1 varieties (semi-bridge) of soft vitreous wheat - the requirements of GOST 12306 "Flour of soft glass wheat for pasta".
Pastal flour differs from bakery in that it contains a lot of protein and has a grapped structure. Due to the grapped structure, despite the high protein content, flour has a reduced water absorption capacity. The glukeiine contained in it should be good and refer to the first or second groups. Flour with a gluten third group to produce pasta is not suitable, as raw products are fragile. .
Disassemble pasta flour from solid and highly precipitated soft wheat. Such division is accepted in world practice ("Ce-Molina" - from the solid and "Farina" - from soft wheat).
The top for the production of pasta is the flour of solid wheat grain. It is characterized by a creamy color of various shades depending on the variety, a grain structure and a glassy consistency of the particles forming it. The flour of the highest grade (color) consists of the inner layers of the endosperma and has a cream with a yellow color color, and the flour 1 of the variety is preferably from particles of peripheral endosperma with a more or less noticeable amount of shell particles, relatively minor in flour due to weak solid wheat shells ; Color flour I grade light cream. The second grade flour is also characterized by a cream color with a yellowish tint.
Pasta flour made of soft highly accurate wheat is clear white with yellow or creamy shades, depending on the variety. It contains less protein and more starch compared to pasta flour from solid wheat. Its products from it are obtained white, less vitreous, but in appearance they differ little from products produced by their solid wheat; And the consumer properties of finished pasta are much worse
Enriched flour. Wheat flour can be enriched with vitamins and / or minerals on the standards approved by the Ministry of Health of Russia, as well as bakery improvements, including dry gluten. To the name of such flour, accordingly, added: "Vitaminized", "enriched with minerals", "enriched with a vitamin and mineral mixture", "enriched with dry gluten" or other bakery improvements. In terms of quality, enriched flour must comply with the requirements of the corresponding grade according to GOST R 52189-2003.
Vitaminization wheat flour It is made due to the fact that the flour of high grades does not contain the necessary amount of vitamins, so at the final stage of production can carry out its vitamins B], B ^, PP. In the flour of the highest and first grades, synthetic vitamins (mg / 100 g) are introduced:
b | - 0.4; Vz - 0.4; PP - 2.0. Vitamins are introduced comprehensively, but only vitamin PP can be added. In the rich vitamins, the flour is allowed to have a weak smell characteristic of vitamin in | (thiamine).
In developed countries, wheat flour is usually enriched not only by vitamins B], VD. niacin, but also iron. In some countries, calcium is added. In flour, you can add vitamins A and O. This experience is of interest to Russia. Levels added to wheat. The flour of vitamins B], niacin and iron is often equal to the amount lost during the grind, and the vitamin B ^ is the added amount exceeds the lost during surge. Most developed Western countries, as well as in many developing countries in Africa, Asia and Latin America Legislatively regulated enrichment of food products with vitamins and mineral elements. The amount of vitamins is regulated by state laws, indicated on individual packaging and is strictly controlled by state supervision authorities. So, for example, in the USA from 1974, and in Canada C, 1978. Mandatory enrichment of all flour is carried out, regardless of the variety, a whole complex of micronutrients - vitamins B |, B ^, B, RR, and, folic acid, iron, calcium, magnesium and zinc in such quantities so that 450 g of flour ensure the recommended rate of consumption of these substances.
Rye flour is produced only by the bakery of three varieties: seeding, sprinkled and wallpaper.
Sedane flour - Sufficient grain endosperm particles with the number of shells 1 ... 3%. It has white color with creamy or grayish shades. Solness - not more than 0.75 %, The number of falls - 160c. Get it mainly from the endosperma. Therefore, it is characterized by the highest content of starch and relatively low protein, sugars, non-proclaimal polysachary products, fat and minerals.
Owned flour Heterogeneous in size with the content of shell particles to 15%, which are visible to the naked eye when evaluating the color. The color is grayish-white or grayish-cream. Solness - 1.45%, the number of falls - 150 s.
Wallpaper flour - The particles are inhomogeneous in size obtained when the grinding of all parts of the grain. Color - gray with grain shell particles, ash, no more than 2%, number of falling - 105 s.
The flour of rye bakery "special" for TU 11-115-92 is produced. It occupies an intermediate position between the flour of rye sown and the sprinkled, developed according to GOST, in astiness (1.15%).
Rye flour does not form gluten, but contains more water and soluble proteins of full-fledged amino acid composition. "
Gumped ability rye flour Always high enough. Often the activity of the amylase enzyme is so high that a large number of dextrins accumulates in bread during baking due to the hydrolysis of starch under its effect, as a result of which the mehany of bread becomes sticky to the touch, zeroing, inelastic. Therefore, the quality of rye flour is customary to determine in its autolytic activity. If the autolithic activity of rye flour is high, its quality is low. The autolytic activity of rye flour (wallpaper) in the amount of water-soluble substances (in% on dry is vestable as follows: reduced - up to 40; Normal- 41 ... 55; Increased - 56 ... 65; sharply increased - over 65. For rye hidden And Rzhan o-wheat flour It should be no more than 50%. High auto-the isical activity of flour can lead to a bump with a sticky grinding crumb.
Waters overhead the ability of rye flour more than wheat. This is due to the content of mucus in rye flour, which swell well, absorbing a large amount of water.
Soy flour
Soy flour is produced by deodorized undegraved, semi-coiled, degreased. Different types of soy flour are distinguished by the method of obtaining and chemical composition, mainly in protein (raw protein) and fat. The most important component of soy flour is proteins that are contained (in the School of Product);
36.5 - in poor, 43.0 - in a semi-coat and 49.0 - in low fat. According to the amino acid composition, soy proteins are close to meat proteins, and in digestibility - to the case of milk. The amount of water-soluble proteins reaches 87 ... 90%. Compared to proteins of evil. Cove and pea, soybean proteins contain more indispensable amino acids - lysine, leucine, valine, threonine, tryptophan, but comparatively little methionine. The starch content ranges from 10 to 15 g per 10-g,. Depending on the type of flour.
Unsuitable soy flour They are obtained from light-colored soy seeds, which are pre-purified, deodorize (steam and dried) to eliminate the specific "bean" smell caused by the oxidation of lipids, separated the shells and grind into thin flour. Deodorized unscrewed soy flour contains at least 17% fat and 38% of raw protein.
Semi-coiled soybean flour It is obtained from cake, which is a by-product when the soybean oil is released by pressing. Flour contains 5.-. 8% fat and at least 43% of crude protein. The flour of soy deodorized semi-lubricated can be represented in the form of a soy protein product "Soyushka" (TU 92293-013-10126558-98) with a mass fraction of fat no more than 14%. Degreased soy flour It is obtained from the shrost - the product remaining after extracting fat by extraction. Flour contains no more than 2% fat and 48% of raw protein ..
By quality, soy flour of all types is divided into two grades ~ higher and first depending on the content of fiber: 3.5 and 4.5% in poor, 4.5 and 5.0% - in a semi-ejection and degreased, respective for the flour of higher and first grades (Table 25).
Released soyal flour with reduced content Grease per An account for adding refined oil in an amount of from 1 to 15%, which reduces dust formation and brings the fat content to the required amount. Lecitinated soy flour produced with add
3; 6 and 15% lecithin and used in the production of flour confectionery products. Lecithin improves flour dispersibility and | other ingredients in confectionery products.
used soy flour for different purposes: in a bakery to increase the nutritional value of bakery.
Chemical composition of flour It is primarily due to the composition of the grain from which it was obtained. Almost all substances that exist in the grain are moving into the flour, they depend on the variety of flour. The higher the variety of flour, the greater the particles of pure endosperma and the less bran. Different varieties of flour differ in chemical composition.
With an increase in the variety of flour increases the content of carbohydrates, mostly starch. The number of other nutrients - proteins and fats, as well as mineral salts and fiber decreases. This is explained by the fact that the flour of higher grades is produced from almost a pure endosperm rich in starch: the flour of lower varieties contains a certain amount of bran rich in tissue, mineral salts, fats and proteins. The lower the variety of flour, the closer its chemical composition to the composition of the grain. The bulk flour in chemical composition is almost no diffant from the grain, since it is a grain, crushed almost without separating bran. Thus, in the flour of low varieties there are various useful substances, but the digestibility of it is somewhat reduced due to a significant content of fiber; For example, in the wallpaper flour fiber about 2%, and in the flour of the highest grade - 0.1%. The flour of the highest varieties of poor useful substances, especially mineral salts and vitamins, but is absorbed significantly more and easier.
Chemical composition Flour causes its nutritional value and bakery properties. The most important substances of flour are proteins and carbohydrates. Baker advantages and the quality of bread depend on the number of proteins and their properties.
Proteins depending on the type and variety in flour contains from 9 to 16%. In the flour of the highest varieties less. This is due to the fact that in endosperm proteins are unevenly distributed: more of them in the outer layer and less in the central part, from which the highest varieties of flour are obtained. Flour of the lower varieties is richer proteins also because it has an alarium layer and germin SO considerable stocks of protein substances.
Rye flour proteins in composition and properties differ from proteins of wheat flour. About half of the rusty flour proteins are soluble in water and gluten, they do not form, but on the nutritional value they are higher than wheat flour proteins, since richer is irreplaceable amino acids.
Carbohydrates flour is mostly starch and fiber. Between them there is an inverse dependence: with an increase in the variety of flour increases the content of starch, but the amount of fiber decreases. On average, the flour has about 75% starch. Sakharov in the flour is relatively few.
Fats in flour contain no more than 2%, they are easily oxidized and during its storage quickly dampen. The lower grades of flour are rich in fats, since there are more particles of the alarium layer and the embryo, in which fats are mainly concentrated. In the lipids of flour, unforeseen fatty acids occupy 74-81%, linoleic (52-65%) prevails, in the bound lipids of these acids less. The fatty acid composition has great importance To characterize the bakery qualities of flour, as well as changes in its storage.
Mineral substances flour are presented: phosphorus, calcium, iron, potassium, magnesium, sodium, manganese, copper, zinc, etc. These substances are mainly in the shells, alaron layer and bud, therefore, low-grade flour compared to the highest richer mineral compounds.
Mineral substances flour are represented by salts of phosphoric acid, as well as in the composition of organic compounds - proteins, starch, nutitin, phospholipids.
From vitamins in flour there are B1 (0.17-0.41) B2 (0.04-0.15), B6 \u200b\u200b(0.17-0.55), PR (1.2-5.5 mg%) and E (2.57-5.50 mg%), as well as carotene in flour of wallpaper 0.01, in flour 2 grades 0.005 mg%). The top varieties of flour are poor with vitamins, since with varietal grinding the aleron layer and the embryo, in which they are concentrated are removed.
Flour enzymes play a major role when mixing and fermentation of the test. Amilates catalyzing the cleavage of starch and proteases catalyzing protein cleavage are most important from numerous enzymes.
25. Cres. Assortment, nutritional value, quality examination
26 corn oil. The nutritional value. Quality requirements, packaging, storage
The tables contain organoleptic and physico-chemical indicators of corn oil (GOST 8808-2000).
Table - Organoleptic Indicators of Corn Oil
|
Name of the indicator | |||
|
Refined |
Unrefined brand R. |
||
|
deodorized brands D and P |
disendoried brand SC. |
||
|
Transparency |
Transparent without precipitate |
Over the sediment is allowed to linger |
|
|
Smell and taste |
Odorless taste of an impersonal oil |
Peculiar to refined corn oil, without odorless smell, taste and bitterness |
Peculiar to corn oil, without odor |
Corn refined oil should be transparent, without precipitation. IN unrefined allowed lounge over sediment. Refined deodorized oil must be impersonated to taste and smell. Refined underented and unrefined oils have the taste and smell, peculiar to corn oil, without strangers and the taste, should not be bitterness.
Table - Physical and Chemical Indicators of Corn Oil
|
Name of the indicator |
Characteristic of corn oil |
|||
|
Refined |
nerafini- produced |
|||
|
deodorism produced |
non-identical produced |
|||
|
Color number, iodine mg, no more | ||||
|
Acid number, mg con / g, no more | ||||
|
Mass fraction of non-residential impurities,%, no more |
absence | |||
|
Mass fraction of phosphorus-containing substances in terms of stearo-ole olecitin,%, no more | ||||
|
Soap (high-quality sample) |
absence |
not normalized |
||
|
Flash temperature of extraction oil, 0 s, not lower | ||||
|
Peroxide mmol 1/2 o / kg, no more | ||||
The shelf life of corn oil (from the date of development) establishes the manufacturer depending on the production scheme, on the storage temperature, the presence of consumer packaging and the type of packaging material.
Wheat flour of top grade Included in the list of the most popular varieties among consumers. It stands out by its food qualities. Due to the fact that the flour is obtained by applying fine grinding, if it is broken with your fingers, the presence of grains does not feel at all. The flour of such a variety is similar to powder or dust. Externally, the quality product is highlighted by its white color, even though the presence of a pale beige shade is allowed. Since in the flour of the highest grade of gluten, the baking made on its basis increases in the amount and acquires a lush consistency.
Beneficial features
The benefits of wheat top grade flour is low, as almost all important substances contained in the grain are removed from it. Due to the presence of a large number of starch, products from such flour supply the body with energy. There is a small amount of group vitamins in it, which are important for normal operation. nervous system. Useful substances are not destroyed after heat treatment. The composition of wheat flour of this variety includes potassium, which, together with sodium, ensures the transfer of pulses in the nervous system. There is also an important magnesium for the heart muscle.
Use in cooking
Of the wheat flour of such a variety, a large amount of confectionery and various variants of bread, for example, buns, cakes, cakes, pies, etc. are prepared. Ideal such flour for manufacture different species Test from which you can create a lot of different culinary masterpieces. Based on it, you can prepare a large number of thick sauces and gas stations.
Harm flour of wheat top grade and contraindications
Wheat flour of the highest grade can bring to people harm, especially those who abuse items prepared on its basis, and this can lead to weight gain. Carefully worth being with such baking also with diabetes mellitus.
Food value and composition of flour
The flour contains a large number of vitamins of the group B, RR, N, E, and the chemical composition is rich in almost all minerals necessary for the normal development of the body:
- potassium, calcium, sodium, magnesium, iron, phosphorus;
- chlorine, aluminum, titanium, nickel, tin;
- iodine, copper, chrome, molybdenum, zinc, boron, selenium, etc.
I would like to note that in the top varieties of flour vitamins practically no, but low varieties contain the whole complex and vitamins and trace elements.
Flour from ancient times and up to today is one of the main foods in each kitchen, from which the hostess can prepare a lot of dishes species. The flour of the first grade contains no more than 3-4% of the grain shell. This is the most favorite and common variety of product. She is white with a yellowish tint. In its content a third of the gluten, it turns out a wonderful baked and non-baked baking, which is not worried for a long time.
Variety and types of flour
Wheat flour is separated into different varieties, according to the magnitude of the grinding.
This is the most common variety of flour, from which the hostesses are preparing a lot of dishes and baking. Flour of the first grade white on color with a yellowish tint. This flour grade contains starch - 75%, protein - 15%, crude gluten - 30%, sugar - 2%, fat - 1%, fiber - 3%. The composition of this flour contains vitamins PP, H, B1, B12, B2, B9, and the mineral composition accommodates zinc, chlorine, magnesium, sodium, iron, sulfur.
In 100g flour of the 1st grade contains:
- Water - 14.
- Proteins - 10.6.
- Fats - 1.3.
- Carbohydrates - 73.2.
- Kcal - 329.
Flour of the first grade is well suited for baking pancakes, pies, lumps, etc., but not very high-quality varieties of bread and confectionery (for these purposes you need a top grade flour).
In the flour of this variety contains bran and chopped grain shells: gluten - 25%, starch - 70%, protein - 15%, sugar - 2%, fat - 2%, fiber - 0.7%. The color of this variety of flour from yellowish to gray and brown. Baking from this flour is fragrant, porous, but not lush. Gingerbread cookies and cookies are preparing. Also, the flour of the second grade is suitable for pancakes, dumplings, dumplings and baking dietary bread with the addition of rye flour. The flour of the 2nd variety contains more vitamins and trace elements. These are vitamins of group B, N, E, A, and the chemical composition includes:
- magnesium, potassium, iron, sulfur, phosphorus;
- zinc, Vanadium, Manganese, Molybdenum, Copper, Chrome, Cobalt.
In 100g flour of the 2nd grade contains:
- Water - 14.
- Proteins - 11.7.
- Fats - 1.8.
- Carbohydrates - 70.8.
- Kcal - 328.
Baking from the flour of the 2nd variety is much more useful and richer by vitamins and microelements than flour of the 1st grade.
Favorite variety of home owners. Baking a lush, soft, tasty. It has more fat and starch is almost absent. Snow white color flour color. Flour contains proteins - 10%, crude gluten - 28%, fiber - 0.15%, fat - 0.15%, sugar - 0.15%. Vitamins are less than in previous varieties: Vitamins B1, B2, B9, RR, a little E and A. From trace elements containing potassium, sodium, magnesium, phosphorus, sulfur, molybdenum, chlorine.
In 100g, the tops of the highest grade contains:
- Water - 14.
- Proteins - 10.3.
- Fats - 0.9.
- Carbohydrates - 74.2.
- Kcal - 327.
The top grade flour is ideal for culinary products, puff, sandy and yeast dough.
Flour krcltyk
It has a light cream shade and a large percentage of gluten. It has high bakery properties. This flour grade is used for a yeast dough with a high content of sugar and fat (duff, cakes). Products from this variety flour have poor porosity and quickly worry.
Wheat hoofer flour
Large and inhomogeneous particle size. Flour contains crude gluten - 20%, has a high sugar-generating ability and moisture. This variety of flour is used to baking dining varieties of bread.
The benefits and harm from the use of flour
Benefit. The use of flour accelerates the metabolism, protects the cardiovascular system, stimulates the work of the brain, stimulates the production of estrogen, contributes to curable from Alzheimer's disease, osteoporosis. The use of this product reduces the risk of stones in bile bubble.
Flour helps in the treatment of asthma, bronchitis, prevents the formation of free radicals. Ingredients, which are part of flour, soften the inflammatory processes in the human body.
Harm. Flour is a calorie product, so excessive use can cause obesity, increase in pressure and allergies.
The reasonable use of flour-based products will bring the true pleasure of taste and aroma. After all, traditional tea drinking never costs without flour-based products, and their huge set: all tastes and addictions.
Flour, obtained after grinding wheat grain. It is the most common type of flour.
Views
In Russia, flour is classified according to the degree of treatment on the flour of the highest, first and second grade, the wallpaper and wholegrain.
Wheat flour of top grade, or "Extra", is characterized by snow-white, sometimes with a cream tint, and the smallest grains that do not feel with fingers rubbing. It is used in the preparation of biscuits, air cakes, biscuits, cakes, thickening sauces. This flour accommodates few substances beneficial to the body, therefore it is not recommended for daily use.
Flour of the first grade Contains a small amount of grain shells and a lot of gluten, which ensures the elasticity prepayable test, maintaining form, volume and longer storage time of finished products from it. It is suitable for the preparation of pancakes, pies, sand, puff, yeast dough, flour gas stations and sauces.
Flour of the second variety Contains up to 8% bran and is characterized by dark color. It is used for a table white bread and non-propelled products from flour.
Own flour, or coarse flour, is produced by grinding wheat grains to inhomogeneous and large grains. At the same time, the embryo and the grain shell are sifted.
Wholegrain flour It is the result of the wheat grain grinding without prior purification from the shell and embryos. It is preparing the most useful view Bread, as well as other products that contain a large amount of vitamins, minerals and fiber.
Calorie
100 grams of the product contains 328 kcal.
Structure
Wheat flour contains carbohydrates, food fibers, starch, proteins, fats, saccharides, ashes, vitamins B1, B2, B3, B6, B9, N, E, RR, as well as mineral elements: potassium, magnesium, zinc, manganese, calcium, Iron, sodium, silicon, phosphorus, chlorine, sulfur, molybdenum, iodine, copper, fluorine, aluminum, cobalt, nickel.
The number of useful substances in the flour varies depending on the variety.
Using
Wheat flour is used to make bakery products, cakes, cookies, pancakes, pancakes, dumplings, dumplings, pasta, sauces, breading, etc.
Beneficial features
Wheat flour products fill the body with energy, activate mental activity, which are beneficial to the state of blood and nervous system.
Restrictions on use
A large amount of flour products can lead to weight gain.
People suffering from some diseases of the gastrointestinal tract organs, it is worth preferred to the flour of the highest grade.
Examination of the quality of flour.
Objective: Evaluation of the quality of wheat and rye flour.
Flour - powdered product with different granulometric composition obtained by grinding (grinding) of grain. Flour is used to produce bakery, confectionery and pasta.
Flour is divided into types, types and varieties.
Types of flour They differ depending on the culture from which it has been developed. So, flour can be wheat, rye, corn, soy, barley, etc. The greatest value There is wheat flour, its share accounts for 84% of the total flour production.
Type of flour differ within the type of flour, depending on the target. So, wheat flour can be bakery, for pasta, confectionery, ready for consumption (cooking), etc. In the production of a certain type of flour, grain is selected with the necessary physicochemical and biochemical properties. For example, for the production of pasta flour, a hard or high-colored soft wheat is taken and a flour consisting of relatively large homogeneous particles of the endosperma is obtained. In the production of bakery flour, a soft vitreous or secreet wheat is used and a finely crushed flour is obtained, from which it is easy to prepare soft, moderately elastic dough, get a high yield of lush, porous bread.
Rye flour produce only one type - bakery.
Variety flour Allocate within each type. The division on the grade is based on the quantitative ratio of endosperma and shell particles. The flour of higher grades consists of particles only endosperma. Lower varieties contain a significant amount of shell particles. The varieties are characterized by chemical composition, color, technological advantages, calorieness, digestibility, biological value (Table 2.1).
Table 2.1. Chemical composition of wheat flour of different varieties
| Contents in 100 g of product | Variety flour | |||
| higher | first | second | Ownaya | |
| Water, G. | 14,0 | 14,0 | 14,0 | 14,0 |
| Proteins, G. | 10,3 | 10,6 | 11,7 | 11,5 |
| Fats, G. | 1,1 | 1,3 | 1,8 | 2,2 |
| Mono- and Disaccharides, g | 0,2 | 0,5 | 0,9 | 1,0 |
| Stachmal, G. | 68,7 | 67,1 | 62,8 | 55,8 |
| Fiber, g. | 0,1 | 0,2 | 0,6 | 1,9 |
| Ash, G. | 0,5 | 0,7 | 1,1 | 1,5 |
| Minerals, mg | ||||
| Na. | ||||
| TO | ||||
| SA | ||||
| MG. | ||||
| R | ||||
| FE. | 1,2 | 2,1 | 3,9 | 4,7 |
| Vitamins, Mo. | ||||
| β-carotine | Traces | 0,01 | 0,01 | |
| IN 1 | 0,17 | 0,25 | 0,37 | 0,41 |
| AT 2 | 0,04 | 0,08 | 0,12 | 0,15 |
| Pp. | 1,20 | 2,20 | 4,55 | 5,50 |
The nutritional value of wheat flour. Wheat flour of all types and varieties has some general propertiesdue to the properties of wheat grain. These include characteristics proteins, carbohydrates, enzymes and other substances that are part of wheat flour, as well as the structure of cells, starch grains, etc.
Wheat flour proteins are mainly consisting of insoluble hydrophilic proteins - glutenin and glyhadin (in ratilations 1: 1.2; 1: 1.6). Other proteins (albumin, globulins, nucleoproteis) are contained in a small number of mainly in the lowest variety flour. The most important property of glutenin and glyiadin is the ability to form the elastic mass in the process of swelling - gluten. The yield of raw gluten during laundering of it from flour of different varieties is 20 - 40%, and the share of dry matter accounts for about 1/3 of the mass of raw gluten. The dry gluten includes (%): protein -5 - 9, carbohydrates - 8 - 10, fat and zero-like substances - 2.4 - 2.8, mineral substances - 0.9-2.0.
The gluten when the test of the test is formed by the continuous phase of the wheat test, during fermentation holds carbon dioxide, thereby providing a good breaking of the test, and in the process of baking gluten is denatured, coincided, highlighting excess water, and fixes the porous bread structure. In the production of macaroni due to the presence of gluten, wheat dough has high plasticity and connectedness and can be made of pasta of various shapes. When drying, macaroni gluten solidifies, fixes the shape of the products and causes their vitreous consistency.
For the quality of flour, it is not only the amount of gluten, but also its elasticity, a gost and extensibility.
Wheat flour carbohydrates are mainly represented by starch. Its quantity fluctuates within 65 - 80%. Wheat starch, if it consists of solid, not damaged grains, swelling well, gives a viscous, slowly aging glue erased. Starch with precipitation is a source of sugars used in the fermentation of the test.
Sugar of benign wheat flour is presented in most of the sucrose - 2-4% and in less directly reducing sugars (maltose, glucose and fructose) - 0.1-0.5%. The amount of sugar is an important factor in the bakery of flour. Due to the fact that sugars contained in wheat flour for fermentation is not enough, the activity of precipitating flour enzymes is of great importance. The process of sugar formation proceeds into the flour from the full grain according to the scheme: starch - glucose and fructo-phosphate - sucrose - invert sugar. In the flour of inferior grain (self-heating, sprouted), the starch is hydrolyzed mainly under the action of amylase enzymes and maltases with the formation of a significant amount of dextrins, maltose and glucose, therefore such flour is characterized by a markedly increased content of dextrins and directly reducing sugars.
Wheat flour, especially low varieties, is an important source of mineral substances (CA, FE, P and some trace elements) and water-soluble vitamins (B L B 2, PP). The content of ballast substances - fiber and pentosanov is small and is dependent on the variety of flour: in the highest varieties, the amount of fiber - 0.1 - 0.15%, penosenov - 1 - 0.15; In the lower - 1.6 - 2 and 7 - 8%, respectively.
Nutritional value and properties of rye flour largely due to the chemical and tissue composition of the grain of rye, the properties of the substances forming it. A distinctive feature of rye flour is the presence in its composition of a large amount of water-soluble substances (13 - 18%), including soluble proteins, carbohydrates, mucus. Rye flour contains slightly less proteins than wheat - an average of 10 - 14% (Table 2.2).
Table 2.2. Chemical composition of rye flour
| Content, mg / 100 g of product | Variety flour | ||
| Sedane | Owned | Ownaya | |
| Water | 14,0 | 14,0 | 14,0 |
| Proteins | 6,9 | 8,9 | 10,7 |
| Fat. | 1,4 | 1,7 | 1,9 |
| Mono- and Disaccharides | 0,7 | 0,9 | 1,1 |
| Starch | 63,6 | 59,3 | 55,7 |
| Cellulose | 0,5 | 1,2 | 1,8 |
| Ash | 0,6 | 1,2 | 1,6 |
| Minerals: | |||
| Na. | |||
| TO | |||
| SA | |||
| MG. | |||
| R | |||
| FE. | 2,9 | 3,5 | 4,1 |
| Vitamins: | |||
| β-carotine | Traces | Traces | 0,01 |
| IN 1 | 0,17 | 0,35 | 0,42 |
| AT 2 | 0,04 | 0,13 | 0,15 |
| Pp. | 0,99 | 1,02 | 1,16 |
Rye flour proteins under normal conditions do not form gluten, which can be separated from other substances. The so-called intermediate protein is capable of forming some amount of gluten, but practical value It does not have, since the gluten does not wash from rye flour. Rye flour proteins contain water and saline fractions capable of unlimited swelling. The total amount of soluble and transit proteins in the soluble state reaches 50-52% of the total content; With soluble carbohydrates and mucus form viscous colloidal solutions constituting the continuous phase of rye test.
Rye flour proteins have a favorable amino acid composition; Compared to proteins of wheat flour, they are relatively rich in such amino acids as lysine, histidine, valine, leucine.
The Amino acid Tyrosine is involved in the enzymatic oxidation and the formation of dark-grained substances - melanin. For this reason, as well as due to the interaction of amino acids with the reducing sugars and the formation of melanoidins, rye flour of all varieties gives darkening dough and bread with dark ball and crust.
Carbohydrates are 80 - 85% of the dry mass of flour and are represented by starch, sugars, pentosas, mucus and fiber.
Starch in rye flour depending on its variety is contained from 60 to 73.5%. Mostly, it consists of large lentil shape of grains. The rye starch is characterized by the lowest temperature of the cooling system (46 - 62 ° C) and the ability to give a viscous, slowly aging celener. This property in combination with a shared high content of soluble substances causes a soft consistency and slow rusty bread.
Sugar in rye flour are in an amount of 6 - 9%. In their composition, slightly reduced sugars - 0.20 - 0.40% represented by glucose and fructose, many sucrose - 4 - 6% of the mass of flour (or 80% of all sugars), as well as maltose, raffinosis and trifructase.
The fiber in rye flour, despite the presence of a relatively large amount of shell particles (in the wallpaper flour, there are 20 - 26%), about as much as in wheat (0.4 - 2.1% depending on the variety). This is due to a significantly smaller content of fiber in shells and alaron rye layer.
Feature of rye flour - the presence of pectin substances, the number of which is higher than in wheat (Table 2.2).
Fat - in the rye flour of his little - 1 - 2%. Linoleic (43%), palmitic (27%), oleic (20%) acid, is dominated by linoleic (27%), oleinic acid (4%); Lecithin (9% fat mass) and tocopherols are also contained - vitamin E (258 mg%), which are natural antioxidants, so fatty flour fat is distinguished by great stability to the barn. Flour coloring substances are represented by flavone pigments, anthocyanins and chlorophyll.
Quality examination Flour is made in the following indicators: organoleptic, technical, physico-chemical and technological. General indicators Quality characterize freshness and benignness of flour - color, smell and taste.
Flour color due to its type and variety, i.e. Color grain and content in the flour of endosperma and fucked particles. It is determined visually in a dry or wet sample or analytically - with the help of special instruments - photo analyzers.
The flour of each type and variety has its own color: lattice - cream, wheat top grade flour - white, first - white with a yellowish tinge, second - white with a clear brownish tinge, honeycomb - with a darker brownish tint, rye sown - white, slightly Blue, rye ripple and wallpaper - white with a clear gray or brownish tint, etc. Abnormal changes in the color of flour can be caused by an increased content of bran, incorrect grinding of flour, the presence of impurities (marjanic, heads, etc.), which give the flour, the unusual dark shades, as well as its damage and the formation of dark painted substances (melanoidins).
The smell of flour Usually determined in a small (5 - 10 g) quantity of a slightly heated flour breathing. Fresh flour has a specific weakly pronounced pleasant smell. There is no shaggy, the smell of mold and any extraneous smell. The occurrence of a smell that is not characteristic of normal flour can be caused by different reasons: birching, the development of mushrooms of the genus penicillium, other splashes (Aspergill, Mukor, etc.). In addition, the shaft smell and smell of mold arise as a result of adsorption of fragile substances when storing flour in raw, poorly ventilated rooms. Outsided smells (wormwood, garlic, donel) can be caused by falling into the flour of appropriate fragile impurities, adsorption of fragile substances when packing flour in a dirty container, as well as when stored in warehouses or carriages in wagons with outsiders.
Taste Determine by chewing a small (2 - 3 g) the amount of flour benign flour has a weakly pronounced pleasant, slightly sweet taste. The flour is not allowed sour, bitter or clearly sweet taste, as well as the presence of extraneous tastes. Changes to taste can be caused by damage flour (caschair or downtro), the production of flour from defective grain. The spoiled grain gives an acidic or bitter taste, sprouted - sweet, extraneous impurities - wormwood, Gorchaka, Vysnel. The flour of any kind when chewing should not give the sensations of the crunch on the teeth. Crunch is caused by entering the flour of chopped mineral impurities.
Indicators defined by analytical methods include humidity, ash, grinding size.
Humidity. The amount of free and physically bound water, expressed as a percentage of the mass of the product. Usually flour produced from high-quality grain and stored in favorable conditions has humidity within 13 - 15%. The increased moisture content of flour arising in cases of processing of substandard grain, improperly maintaining the technological process (sink and conditioning of grain) or as a result of storing flour under conditions of high relative humidity of air (above 70 - 75%), adversely affects the quality of flour. With increased humidity, free water accumulates in it, activating the activities of enzymes and contributing to the rapid development of microflora, which sharply reduces persistence and often leads to damage flour. In addition, the increased moisture of flour significantly affects the properties of proteins and starch, reduces its ability to swell and worsens bakery properties.
Quantity and quality of raw glutendetermine for the characteristics of bakery or pasta properties of wheat flour. This indicator is provided in standards and quality facilities on flour.
Gluten - protein jelly, remaining after washing the dough with water and removing starch, fiber and water soluble substances from it. Proteins that form gluten are concentrated in the peripheral parts of the endosperma, so gluten is formed in the flour of the highest grade than in the flour I and II varieties. It should be borne in mind that the composition of crude gluten is among 60 to 75% of the water and its yield depends not only on the content of protein in flour, but also from its ability to absorb and hold more or less water. If the gluten is dried and weighed, it is possible to determine the content of dry gluten, and in the ratio of the mass of raw gluten to the mass of dry - its water absorption capacity. For the gluten of normal quality, this value is 2.5 - 3%.
For wheat flour of different types and varieties, the limiting norms of the exit of raw gluten (%, not less) are installed: for the flour of bakery: latter - 30, top grade - 28, the first - 30, second - 25, wallpaper - 20; For flour pasta of solid wheat - 30 - 32, from soft - 28 - 30.
Laminating gluten is evaluated organoleptically in color (light, dark), elasticity and extension.
According to the current standard on the methods of testing gluten, flour, as well as grain gluten, divide into three groups:
I is good - elastic, normally stretching (up to 10 cm or more);
II - satisfactory - less elastic, various extensibility;
III - unsatisfactory - low-elastic, strongly stretching, broken, crumbling.
Gluten bakery flour should be good or satisfactory quality, and pasta - good.
In disabilities, gluten is recognized in quality, clear when in water. The gluten of this group is usually dark gray or brownish.
Solitude In terms of dry substance, it serves as an indirect indicator of the varietality of the flour of all kinds.
The definition of the variety of flour according to its ash content is based on the uneven distribution of minerals in the tissues of grain grain of bread cereals. For wheat (on average) mineral substances (%) are distributed as follows: The ash content of the endosperma - 0.4, the alarium layer - 10, the shells - 4, the embryo - 5; For rye: The ash content of the endosperma - 0.5, the alaron layer - 6.7, the shells - 3.7, the embryo - 4.5. Therefore, the flour of higher grades has ash content of 0.4-0.6%, and as the variety decreases and an increase in the amount of bran-niche particles, ash content is increasing, reaching ash content in the woeful flour, close to the ash content of the whole grain (1.9 - 2%).
Ground size Defined in a hollow isolated from the middle sample weighing 50 g. To determine the size, the sieves are selected, established by the regulatory documents for the corresponding type of product.
The product is hidden on the top sieve, covered with a lid, fix the set of sieves on the Rymiss Platform and include ravings. After 8 minutes, the sifting stops, tapping the sieves on the shells and again continue sieving for 2 minutes. At the end of the sifting, the remainder of the upper sieve and the passage of the lower sieve is weighed and calculated as a percentage of the mass taken.
The size-defined and normalized grinding size gives only an approximate view of the degree of grinding of the product. The current norms limit the number of large particles and ensure the known minimum of finely crushed particles. The norms for all species and varieties besides latter and pasta flour, the degree of grinding flour is not limited. The passage through any thick sieve can be brought to 100%, and the particle sizes are reduced to high degree Dispersion. Therefore, different varieties of flour - the highest, first, second - according to the degree of grinding in some cases differ little.
Different flour size is closely related to its properties - water absorbing and sugar-generating ability, swelling ability and other indicators. A grapped and pasta flour is characterized by a reduced water absorption capacity, slowly swells and is capable of additional swelling. This process lies in the fact that when the test is kneading, the substances will swell on the surface of relatively large particles and with a small amount of water expended, a coherent dough is formed, but then the moisture is absorbed by the inner colloidal particle system and the test consistency varies. The dough is made more connected and dense. Large flour has a lower sugar-generating ability. Such flour is better to use for the production of pasta, where the minimum water absorption capacity, as well as the ability of the test to additional swelling make it easier and reduce the receipt of high-quality pasta.
For bakery flour, the increased size is undesirable, since the yield of bread, except for some of the pieces, is reduced, the process of dust formation slows down, the bread from it turns out a small volume and with a coarsame porosity.
Bakery flour for retail trade has the best properties, if it consists of sufficiently small (70-100 μm) of homogeneous particles having a buffet structure. This flour has a fairly high water absorption capacity, the dough from it is elastic, well preserving its elastic properties. Sugar-forming ability is also close to optimal.
Highly crushed (dusty and overwhelmed) flour has unwanted properties: an overly greater water absorption capacity (the dough from it is quickly diluted, the bread is obtained by a low volume, with a dense, often riveted crumb and dark crust). Podoye bread from such flour is usually vague. Especially strongly affects the flourness of flour on its enzymatic activity. Mechanical damaged starch grains are subject to more rapid effects of enzymes, which causes its rapid thinning and precipitation. Such starch compared to normal medium grains is precipitated several times faster.
The content of metallomagnetic impurity The flour is limited to special standards. Metal particles fall into flour in the form of grain grains, ores, rust in case of poor cleaning of the grain or the unsanitary state of the mill. Cast iron particles and steel fall into the product as a result of wear of rollers, steel sieves, metal samotes. Most of the metal is removed on mills using magnetic devices installed along the way of movement of the product, but it remains a small part in the flour. The amount of magnetic impurities in flour is determined by extracting a metal from a flour sample weighing 1 kg. Metal is removed using strong magnets - magnetic horseshoe or on a special machine - a ferroanalyzer. Selected metal weighed on analytical scales. In the flour, more than 3 mg of metallomagnetic impurities per 1 kg of flour are not allowed. The size of individual particles of the metallagnetic impurity in the largest linear dimension should not exceed 0.3 mm, and the mass of individual particles is not more than 0.4 mg.
Content of harmful and grain impurities The flour is also normalized, but determine when analyzing the grain before a grinding. The results of the analysis of the grain indicate the documents on the quality of flour and evaluate the flour. The following limit norms of impurities content (%) are established: Aports, Heads, Gorchakka, Vysl - not more than 0.05, including Gorchakka and Vysnel - not more than 0.04; It is absolutely no impurity of a heliotrope of gravity and trikhodasms inkanum; Kukol seeds - not more than 0.1; Barley grains, rye (in wheat) and sprouted - in the amount of not more than 4, including sprouted grains, the amount of which is determined in the grain before cleaning, is not more than 3.
Flour with an increased content of harmful impurities is unsuitable for eating. Grain impurities, especially barley and sprouted grains, reduce the bakery properties of wheat and rye flour.
Infection of flour pests (Beetles and their larvae, butterflies and their caterpillars, as well as ticks) for applicable standards and rules are not allowed.
To establish an infection of 1 kg of flour sieved through the sieve (varietal flour through a sieve No. 056, and the vehicle after two sieves No. 067 and 056). Passage through a sieve No. 056 is used to detect ticks, and the remains on the sieves No. 056 and 067 are to detect other pests, scattering the residue with a thin layer on an analysis board and examining it carefully.
Pliers in flour are difficult distinguishable and therefore they are found indirectly. From the flour, which passed through the sieve No. 056, select five horseship to 20 g each. Each hitch is placed on the glass and slightly pressed the sheet of paper or glass, so that the surface is completely smooth. Then after a while carefully consider the surface of the compressed flour. The appearance of swirling or groove indicates the presence of ticks.
Volumetric output and shapelessness of bread Install test baking. It is used when evaluating wheat flour, less often - rye.
Baking usually take 1000 g of flour with a moisture content of 14% (or a lot of flour lead to this humidity); At the kneading test, 530 - 540 ml of water, 30 g of pressed yeast and 15 g of salt are used. The dough wanders 160 minutes with 1 - 2 windings at 32 ° C. The finished dough is divided into three equal parts. Two are placed in iron forms, and from the third form sharbid sodium bread. The test is allowed (at 35 0 s and relative humidity of 80%) to the maximum volume. The surface of the dough is wetted with water and baked at 225 - 230 ° C for 30 minutes.
After cooling (after 4 hours), the bulk yield of the bread is set and the ratio of the height of the subsidement to its diameter. The volume is determined in a special device consisting of a vessel of the installed container and equal to it by volume of the measuring cylinder filled with flax seeds or millet. The bread is placed in the first vessel, fill it with flax seeds or millet in the edges, the volume of bread determine the residue of seeds in the cylinder, and then divide it on the mass of flour (d) spent on baking this bread, and multiply by 100; As a result, the bulk yield of bread is obtained (cm 3) per 100 g of flour. The sub-loaf is measured by determining its diameter and height, and the height ratio is calculated to the H / D diameter. According to the volumetric outlet of the forming bread and the ratio of H / D feeder, the bakery properties of flour are judged.
There are many different methods of test baking. As an example, one of them can be given: for a full-fledged to wheat flour, the bulk yield of bread is from 350 (for the flour of the second grade) to 500 cm 3 (for the flour of the highest grade), and the ratio H / D is from 0.35 to 0, 5, respectively.
Baked bread is used to determine the taste, smell, colors, the structure of the ball, porosity and other indicators.
For test baking, the flour infected with potato disease is also revealed. For this, one loaf is wrapped with damp paper or cloth and leave for 24 hours. Then it is cut or cleaned. The appearance of mucus chicks or threads of mucus points to the infection of flour to potato disease.
Baking bread from rye flour due to the need to use starters and multiphase testing of the test apply relatively rarely. They are usually replaced by kolobakkaya baking: 50 g of flour is mixed with 41 ml of water temperature, from the resulting test, a ball (bolk) and bake at 230 ° C for 20 minutes. Then the quality of the baked bang is determined. It has been established that the evaluation of flour on the quality of the kolobka is quite close to the assessment of its autolytic activity.
From the flour of good quality with the average autolytic activity, a bug of the right shape is baked, without noticeable cracks, with a sufficiently dry crumb. The content of water-soluble substances in the crumb - 23 - 28%.
From flour with reduced autolytic activity, a bunker is also obtained from the right spherical shape, but small volume, very pale color, with a dense and dry crumb. The content of water-soluble substances in the ball is less than 23%.
When baking from flour with increased autolytic activity, the bolobok flat, broken, with cracks on the surface, with sticky ball. The content of water-soluble substances is more than 28%.
Gas-holding ability - Determine simultaneously with the gas-forming. It is characterized by an increase in the dough volume in fermentation and is expressed as a percentage of the volume of the separated gas, or the ratio of the required test to the initial volume.
The determination of gaseous and gas-holding capacity is important. However, the results of this definition depend on many yeast factors, the conditions of testing, etc. In addition, experience requires high time spent. At the same time, the gas-generating ability of flour depends on its sugar-generating ability, and gas-holding - on the amount and quality of gluten and the elastic properties of the test. Due to all these reasons, it is more reasonable to resort to the definition of the latest indicators.
Gas generating ability Determine the following method: from the test flour (100 g) mix the dough with the addition of salt and yeast, placed it into the cylinder and give it to wander a certain time (5 h) and under certain conditions (30 ° C), establishing the amount of carbon dioxide released. This quantity varies widely - from 1000 to 2200 ml and more.
Requirements for the quality of wheat bakery and rye flour are given in Table. 2.8 and 2.9 (applications).
In accordance with Sanpin 2.3.2.1078 - 01 Security indicators for all types of flour are following (Table 2.3):
Table 2.3. Limit content of hazardous substances in flour
Practical part
Laboratory analysis of flour for compliance with the quality of the standards of milling rates of milling plants is carried out according to the diagram shown in Figure 2.1
Fig. 2.1. Scheme of MUK analysis
Lesson 1. "Wheat flour quality examination"
1. Definition of organoleptic indicators of flour __________________.
(Type of flour)
Color. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .________________
Smell. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .________________
Taste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ________________
2. Determination of moisture of flour.Humidity is set by drying the sample. To do this, the onset of 5 g of flour is placed in the bins with a lid, weighed on analytical scales, after which it is placed in the drying cabinet for 50 minutes at 130 ° C, after which the bosses are placed in a cooling designer and again weighed. Humidity is calculated by the formula:
where M 1 is the mass of the empty fuquis, r;
m 2 - Mass of the BUKS with wet yeast, g;
m 3 - Mass of the Fuck with dried yeast,
When calculating the results of the share to 0.05, they are discarded, and the shares equal to 0.05 and more are rounded to 0.1.
Method for determining humidity. . . . . . . . . . . . . . . . . ________________
Mass of the empty fuquis, M 1, g. . . . . . . . . . . . . . . . . . . ________________
Mass of the Fuck in a wet flour, m 2, g. . . . . . . . . . . ________________
The mass of the Fuck with the dried flour, M 3, G.. . . . . . . .________________
Moisture of flour, w,%. . . . . . . . . . . . . . . . . . . . . . . .________________
3. Infectiondetermine the sifting of 1 kg of varietal flour through wire sieve No. 056, wallpaper - through wire sieves No. 067 and No. 056. The remains on the sieves are analyzed for the presence of beetles, pupa, larvae. Sita Pass No. 056 is used to determine the infection with a tick.
4. Maintenance of grinding flour Determine, sieving on the laboratory sieve weight of 100 g for jackhammers and 50 g for varietal sieves installed. The residue on the top sieve characterizes the presence of large particles in the flour, and the passage on the lower - small particles. The results are added to Table 2.5.
Table 2.4. Pomola size flour _____________________
(Type of flour)
| Sieve | Sieve balance, g | Percentage neither sieve% |
Result analysis. . . . . . . . . . . . . . . . . . . . . . . . . . . _________________
5. Determination of bakery Wheat flour on sedimentation sediment.
The determination method is based on the ability of protein substances flour to swell in weak solutions of dairy or acetic acids and form a precipitate, the value of which characterizes the amount of protein substances. In a 100 ml dimensional cylinder with a fit of a plug, graded with a division of 0.1 ml, 3.2 g of flour, which was allowed on technical scales. 50 ml of distilled water was poured into the cylinder, bromophenol in blue dye. Include the stopwatch (it is not stopped until the end of the definition). The cylinder is closed with a plug and shake for 5 s shake, dramatically moving in a horizontal position. Get a homogeneous suspension. The cylinder is installed in a vertical position and leave at rest on 55 s. After feeding the plug, 25 ml of a 6% acetic acid solution is poured. Close the cylinder and over 15 s turn it over 4 times, holding a plug with a finger. Leave the cylinder at rest at 45 s (up to 2 minutes in the stopwatch from the beginning of the definition). Within 30 with a seamlessly 18 times turn the cylinder. They leave for the third time alone exactly 5 minutes and immediately produce a visual countdown of a sedimentation precipitate with an accuracy of 0.1 ml. If a small part of the precipitate pops up, it is added to the main precipitate. The established volume of sedimentation precipitate (ml) is recalculated on the moisture of flour 14.5% by the formula
where V y exp is the actually measured sedimentation precipitate, ml;
w M is the actual humidity of the flour under study,% per dry-air substance.
The following exemplary standards are recommended to assess the bakery forces in the magnitude of the sedimentation sediment.
Table 2.5.Eedimentation precipitate (ml) with different grinding size
Record in a laboratory log:
Actually measured sedimentation precipitate, V u.exp, g. .___________
The humidity of the flour under study, w,%. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ___________
Mounted sedimentation precipitate, V u, ml. . . . . . . . . . . . . ___________
6. Quantity and quality of raw gluten.
The mood of flour 25 g is rested on technical scales and placed in a porcelain mortar or a cup and poured 13 ml of tap water with a temperature of 16 ... 20 ° C. Flour with water is stirred by a spatula, getting the dough, which is then well preped with hands. The particles of the test attached to the cup and the spatula are carefully collecting (cleaning them with a knife) and attach to a piece of dough.
Holding the dough into the ball, put it in a cup and covered with glass for 20 minutes so that the particles of flour are impregnated with water, swelling proteins. Then the gluten is washed away from starch and shells under a weak jet of tap water over thick silk or byproof sieve, a smoker slightly dough with his fingers. First, the laundering behave carefully, not allowing so that pieces of gluten, after removing most of the starch and the shells, it is randomly the randomly broken pieces of gluten collect and attach to the total weight of gluten.
It is allowed to quarrel with gluten (if there is no water supply) in the pelvis or the container of at least 2 liters of water. Dough in water knead hands. When the starch and shell accumulates in water, it is drained, turning through a thick silk or dumping sieve, poured a new portion of water and so until the end of the laundering, which is installed according to the absence of starch in water (almost transparent) flowing down when the gluten is pressed. If gluten is not washed, in the results of the analysis record: "not laundering".
Having finished the laundering of gluten, it is pressed between the palms, which are periodically wiping with a towel. At the same time, gluten is turned on with his fingers several times, every time wiping palms with a towel. They do so until gluten becomes slightly adhere to the hands.
Gluten is weighed, washed again for 2 ... 3 min, press again and weighed again. The gluten washing is considered complete with a difference in the mass between two weighing no more than 0.1. The amount of crude gluten is expressed as a percentage of a flour mood weighing 25. Depending on the gluten content, several product categories are distinguished (Table 2.6).
The result of the analysis __________________________________________.
7. Determination of the quality of raw gluten. The quality of crude gluten is characterized by physical properties, extensiveness and elasticity, color (light, gray, dark).
Under the tensions of gluten, it is understood to stretch its ability to stretch. To assess the quality of gluten in tensile, 4 g of crude gluten places are placed 15 minutes into a glass with water with a temperature of 18 - 20 ° C. Next, having reversed a piece of gluten from the water and squeezing it, manually gradually for 10 s stretching over the ruler in the harness to the gap, noticing which length gluten was stretched for. In tensile, gluten is divided into: short - 10 cm, average - stretchability of 10 - 20 cm, long - extension more than 20 cm.
Under the elasticity of gluten, it implies its ability to restore the initial dimensions after it stretching. Under the elastic properties of gluten, they mean resistance to the action of compression load. To determine 4 g of gluten after shutter speed for 15 minutes in cold water At a temperature of 18 - 20 ° C, placed in the center on the instrument table of the penetrometer. The working body of the Pintenerometer leads to contact with gluten, then load it 120g. After 30s, the load is removed and the deformation value is determined on the scale. In deformation of gluten, less than 37.5% gluten in quality is very strong; at 37.5 - 55% - strong; 55 - 70% - average; 70 - 87.5% - satisfactorily weak, 87.5 - 100% - unsatisfactory weak.
Writing in the laboratory log:
Mass sinks of raw gluten,. . . . . . . . . . . . . . . . . . . . . . . . . . .___________
after first laundering,. . . . . . . . . . . . . . . . . . . . .___________
after the second laundering, G.. . . . . . . . . . . . . . . . . . . . .___________
The amount of raw gluten,%. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .___________
Color gluten. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .___________
Stretching. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .___________
Elasticity. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .___________
