3. Requirements for the quality of the macaroni articles

The quality of macaroni articles is evaluated according to color, taste, smell, strength, acidity, state with the melting, humidity, content of the deformed articles, presence of crumb, scrap and T. d. The color of articles is single-tone with the cream or yellowish nuance, surface smooth or rough, the fracture of article glassy, form correct, taste and smell, the characteristic of macaroni articles, without the aftertaste of bitterness, mustiness’s also of the smell of mold. With the melting to the readiness the articles increase in the volume 2 and more, but their form must remain, lumps and gluing of articles are not allowed. Humidity of macaroni articles 11- 13%; acidity - is not more than 4°, and articles with the additives of tomato products - not more than 10°; the dimensional stability of the welded articles - is not less than 100% (for the group A) and not less than 95% (for the groups B and C). Is limited to standard the presence of crumb, deformed articles, also, with the deviations from the average length (with the condition of their uniformity).

Are not allowed in the articles significant roughness, irregular shape, acid, musty aftertaste and smell, the increased humidity, and acidity, or infection by wreckers.

Are stored macaroni articles in the dry, clean accommodations at a temperature not higher than 30°[S] (without temperature differentials) and relative humidity of air 60-70%. Duration of the storage: without the additives - 24 mo., the milk articles - 5 mo.; egg and tomato - 12 mo.; with the wheaten embryo - 3 mo.

Control questions

1. What forms of raw material are used for the production of macaroni articles?

2. How do classify macaroni articles?

3. What requirements are imposed on the quality of macaroni articles?

4. What is assumed as the basis of the division of macaroni articles into the groups and types?

5. Conditions and the period of storage of macaroni articles.

Lecture 12

Raw materials, utilized in the production of bread and baked articles

Plan

1. Characteristic of basic raw material.

2. Characteristic of auxiliary raw material.

Serum – сыворотка buttermilk – пахта

Malt – солод raisin - изюм

Poppy – мак rye – рожь

Oats – овес legume – бобовые

Barley – ячмень millet – пшенный

Pea – горох grain size – крупность

Grind – помол ash – зола

Pleasant – приятный sand – песок

Infection – зараженность pests - вредители

1. The characteristic of basic raw material

The basic raw material for obtaining the bread are flour, water, salt, yeast(s), 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.

Flour - product of the grinding of grain of wheat, rye, oats, corn, and legume crops into the powder. Depending on characteristic properties and composition the flour is classified according to I see and to types. Form is determined by the crop of grain (wheaten, barley, millet, maize, rice, pea), and type - by its destination (baking, macaroni, confectioner's shop).

The organoleptic indices of wheaten flour include the smell, taste, crunch, and color, grain size of grind. To the physical chemistry indices - humidity, the content of protein substances, damp gluten, carbohydrates, ashes, mineral substances, ferments and vitamins.

Freshlying-resinconceal flour it possesses the pleasant weak smell, which corresponds to wheaten flour, without the mustiness, mould and other impurities. The taste of flour - slightly sweetish, is not allowed acid and bitterness. With the chewing of flour there must not be perceived the crunch on the teeth, which indicates the presence of mineral admixtures (sand, etc). The infection of flour is not allowed by pests. The color of flour depends of type. The highest types of flour have flat white color with the yellowish nuance, and lowest - uneven darker painting. Grain size of grinding (value of the particles of the flour) influences the process of the preparation of test. Therefore it is desirable so that the flour would have uniform grain size of grinding. Dough more rapidly it is formed from the flour, which consists of the small particles.

In a insignificant quantity in the flour are contained their own of sugar and the fats, and also ferments and vitamins. The basic component parts of flour are starch (71 - 80%) and proteins (12- 15%).

The water-insoluble proteins - gliadin and glyutinin - compose 75% of proteins of wheat. They connect a significant quantity of water and will swell with the batch, forming the sticky slush, called gluten. Gluten is subdivided into the strong, the weak and the average.

Wheaten flour with different content of protein and quality of gluten is used for the production of baked articles. In essence this is flour with the weak and average quality of gluten with an optimum quantity of damp gluten from 25 to 36%.

The humidity of flour composes 14- 15%. In the formulas to the confectionery articles the humidity is received as 14, 5%. With another humidity of flour the latter is corrected along the dry matter.

Ash content of flour characterizes grade. The higher the type of flour, the less its ash content. For the flour of the highest type the ash content composes 0, 55, the first - 0, 75 and the second - 1, 25%; for the fine flour - respectively 0, 6; 0, 55; 0, 75%.

Acidity causes the freshness of flour. Acidity not is governed by technical specifications and by state standards to the flour. It is evinced in the degrees and by dependence on the type can be from 3 to 4, 5 deg.

Flour is stored in the clean warehouse accommodations by container or unpackaged method separately from all forms of raw material at a temperature not lower than 8°[S] and relative humidity of air 60- 65%.

Flour in the bags is stored by piles with the piling by tee or into the cell on the shelves along the height not more than eight rows with the manual piling, but with the use of forklift trucks - in 12 rows. The distance between the shelves must be not less than 0, 75 m, also, from the walls to the shelves - 0, 5 m.

During the unpackaged storage the flour is filled up into the silos (bunkers) ferroconcrete or metallic with the smooth internal surface, the device for destroying the arches of flour and the inspection holes, located on the height of 1, 5 m of floor level.

Leguminous products obtain from the soya, pea, bean, waving, and garbanzo also of other leguminous cultures. They possess the high content of protein (22,3 - 34,9%), carbohydrates (26,5 - 54,5%), fat (1,2 - 17,3%), cellulose tissue (2,8-4,9%), mineral substances (2,7 - 5%), especially potassium, calcium and vitamins.

The application of products, which contain protein, increases the food and biological value of baked articles because of a decrease in the formula of the portion of carbohydrates. Furthermore, leguminous products possess grow prettier by the moisture withhold ability, which is important with the development of new formulas and technologies.

Granulated sugar - this is the commodity name of product with the high content of saccharine. According to the degree of cleaning is distinguished the granulated sugar for the industrial processing, commercial and refined sugar. Basic raw material for the production granulated sugar is sugar beet. Obtained from abroad granulated sugar is manufactured also even from sugar corn, sugar cane and another sugar contain raw material. According to the organoleptic indices it must satisfy granulated sugar a number of the requirements: the color of sand is white with the luster, taste sweet, without the outside aftertaste, solubility in the water complete, solution transparent. Sweetness granulated sugar is caused by the high content of saccharine. The sweetness of saccharine is accepted as 100. The content of saccharine in the product depends on form and degree of cleaning.