Assortment of bread and baked articles

1. The assortment of bread and baked articles

Bread, as are considered scientists, appeared on the Earth more than 15 thousand years ago. For the first time bread from the test began to bake Egyptians, and 5-6 thousand years ago - Greeks and Romans. To the present in Rome was preserved 13- meter monument - monument to baker. In Russia from the ancient times the baking of bread was considered the honorable and critical matter.

Bread is most important food product of the population of many countries of peace. The daily consumption rate of bread in the different countries is 150-500 g per capita of population. In Russia the traditionally high consumption of bread. On the average per capita of population at present are felt more than 500 g during the day, of them about 30% compose rye (black bread).

Baked bread - foodstuff, obtained by baking of that loosened by ferment or by yeast(s) of test. With the bread of men are obtained the carbohydrates, squirrel, fats, mineral salts, vitamins. Into the composition of bread enter the proteins (4, 5 - 8, 5%), carbohydrates (40-50%), mineral substances are represented K, P, Fe, Ca, and vitamins – B1, B2, and PP.

Production of bread. Basic raw material for obtaining the bread are flour, water, salt, yeasts, and in the dough for the improved articles are added sugar, treacle, milk, fats, protein enriches, milk serum, buttermilk, beans of soya, malt, raisin, poppy, spices and others The production of bread consists of several operations: preparation and the dosage of raw material, batch of test, fermentation, working-out and proving, baking and cooling of articles.

Wheaten bread production simple, improved and rich. The simple includes bread from the flour of the wheaten of the highest, 1 and the 2nd of types.

The bakery articles (article with a mass of less than 500 g) bake from the flour of the wheaten of the highest, 1 and the 2nd of types. This of article woven, in the form long loaves, rolls, rolls, small white loaf, bakery trifle and other. Into their formula enter the fat, sugar (not less than 7%).

Long loaves - this of the article of oblong form, with the sharp, rounded or dull ends, with the cuts on the surface, with mass 200, 400, 500 g made of the simple or improved test. Assortment of the long loaves: Simple, threaded, with the raisin, urban, capital, Moscow and other

Rolls and rolls bake rounded or oblong form with mass of 100 and 200 g. Assortment: Urban, Russian rolls; roll - Moscow, with the poppy, with the raisin, with the sweets, school and other

Rolls are the variety of rolls, are baked on the sheets or the forms on several pieces, by tightly sponsors to each other. Assortment: Simple, mustard, with the raisin.

Wicker articles are prepared by the interlacing of straps from the steep improved wheaten test. Assortment: network with the poppy, wicker twist.

Small white loaf and Moscow sitnichki - ancient Russian national articles. They bake from the simple test, prepared from wheaten flour of the highest type with mass of 100 and 200 g. Form in sitnichka is round; the form of small white loaf is in terms of ring, but one half of plait is thickened.

Rich articles contain 10-26% of sugar, 7-20% of fat, 0, 8-16% of eggs, jam, jam, powdered sugar. Fancy bread is ordinary, Vyborg, simple and figured (children's).

Special types of bread - therapeutic and dietetic. Bread for the diabetics (patients with diabetes) with the reduced content of the carbohydrates: protein- wheaten, protein- cropping (basic raw material - washed clean damp gluten and wheaten flour). Articles without the addition of salt recommend to people with the diseases of bud and heartily vascular system. This is bread of salt-free (akhloridnyy), baked from the wheaten flour without the salt on the whey. Articles with the lowered acidity recommend with gastritis and ulcerous with the increased acidity. As raw material serves flour wheaten of the 1st type, sometimes sugar. To such articles carry rolls and blocks with the lowered acidity. Articles with the addition of phosphatides and sea cabbage are intended for those, who suffer the diseases of cardiovascular system, and for the elderly people. This of roll with sea cabbage, loaves with the lecithin and sea kale, and others. The articles, enriched by iodine, recommend for the preventive nourishment of people, which live in the regions with the iodine insufficiency, and with the diseases of the thyroid gland. These are bread wheaten and rye with the sea kale, bread iodinated. Basic raw material for their production are flour wheaten 1 and the 2nd of types, rye wallpaper and peeled, iodide potassium or powder of sea kale.

National baked articles manufacture according to special technology in central Asia, Transcaucasia. Assortment: lavash, churek, flat cake and other.

1. Requirements for the quality of bread

The form of articles must be correct, correspond to their name, not blurred , without the lateral accretions, surface - smooth, without the cracks, painting from the light yellow, the golden to the brown.

The state of the crumb of articles is characterized by its baked, openness, elasticity and freshness. The baked through articles have the crumb of dry, nonstick, not moist by feel the touch, without clusters and tracks of nepromesa, elastic, not stale hard and not friable.

Taste smelled they must be characteristic for this form. Bitter, musty, moldy and other outside aftertastes and smells are not allowed.

The openness of bread and baked articles - this is the ratio of the total volume of times in the crumb to the volume of crumb, expressed in the percentages. Minimum porosity is normalized for each type of articles (except rich).

Humidity of bread and baked articles: rye- wheaten bread - 45-50%, rye - 46-51, wheaten - 42-46, bakery articles - 37-45%.

The acidity of articles is expressed in the degrees: for the rye bread - 7- 12, for the rye- the wheaten - 7-11, for the wheaten - 2, 5-7, for the bakery articles - 2,5-4.

The most common defects of bread are: temper (nonporous mass of crumb), the increased acidity, clusters of flour, low porosity, crack for the surface, the lowered volume, the burned, pale bread, the molding, potato disease, chalky disease and other.

Transport and storage of bread. Baked articles transport in the specialized transport, equipped by regiments, in the chutes or the containers. In the retail outlet network because of the rapid drying, the staling and the possible microbiological spoiling baked articles store short time. Bread from the rye flour stores 36 hours, from the wheaten and the wheaten- the rye - 24 clocks, small-piece articles - 16 hours.

Accommodation for storing the bread must be clean, dry, aired, the temperature of 18-20°С (not lower than 6°С), the relative humidity of air is not more than 75%.