- •1. Purposes and the task of science of commodities. Principles of science of commodities
- •2. Classification of food products
- •3. History and trend in development of the science of commodities
- •Lecture 2 The chemical composition of food goods
- •Inorganic substances
- •Organic substances
- •Other substances of the foodstuffs.
- •Lecture 3 Methods of determining the quality
- •1. Quality of the goods
- •2. Methods of determining the quality of the goods
- •Lecture 4 Storage of goods
- •1. The storage
- •2 Processes proceeding during the storage
- •3. Losses of food goods
- •Lecture 5 Bases of the standardization of goods
- •1. Standardization
- •2. Purposes of standardization
- •3. Intergovernmental system of standardization
- •4 International and regional standardization
- •The lecture 6 Bases of certification
- •1. Certification as the confirmation of the correspondence
- •2. Bases of the certification
- •Lecture 7 Marking of consumer goods
- •1. Forms of the marking
- •2. Order and rules of marking
- •3 Trade mark
- •Lecture 8 Dash coding of goods
- •Lecture 9 Container and packing materials
- •1. Packing
- •2. Container
- •Lecture 10 Pasta
- •1. Raw material used in macaroni manufacture
- •2. Assortment of pasta
- •3. Requirements to quality of pasta
- •Lecture 11 Macaroni articles
- •Raw material utilized in macaroni production
- •2. Classification of macaroni products
- •Requirements for the quality of the macaroni articles
- •Lecture 12
- •1. The characteristic of basic raw material
- •2. The characteristic of auxiliary raw material
- •Lecture 13 Assortment of bread and baked articles
- •The assortment of bread and baked articles
- •Requirements for the quality of bread
- •Lecture 14 Bagel articles
- •Assortment of bagel articles
- •2. Requirements for the quality of the articles
- •Lecture 15 Cracker products
- •Assortment of products
- •Requirements to quality of products
- •Lecture 16 Raw material, utilized in the production of confectionery articles
- •Basic raw material, utilized in the confectionery industry
- •Fruit and berry and vegetable raw material and semi finished products
- •Lecture 17
- •1. Jelly-candy
- •2. Paste
- •Lecture 18 Fruit and berry confectionery articles
- •Assortment of fruit and berry confectionery articles
- •Requirements for the quality
- •Lecture 19 Cocoa - powder
- •1. Cocoa- products
- •2. Preparation of chocolate mass and chocolate
- •Lecture 20 Chocolate articles
- •1. The assortment of chocolate articles
- •2. Requirements for the quality of the chocolate
- •3. Packing and storage of chocolate and cocoa- powder
- •Lecture 21 Candy articles
- •2. Iris
- •3. The drops
- •Lecture 22 Caramel articles
- •Classification and the assortment of caramel
- •2. Requirements for the quality
- •Lecture 23 Halva, eastern sweetness’s
- •1. The assortment of halva
- •2. Requirements for the quality
- •Lecture 24 Flour confectionery articles
- •1. The assortment of flour confectionery articles
- •2. Raw materials, used in the production of flour confectionery articles
- •Lecture 25 Pastry, pancake coil biscuit, crackers
- •1. Assortment of production
- •2. Requirements for the quality of pastry, cracker and pancake coil biscuits
- •Lecture 26 Gingerbread articles
- •Lecture 27 Wafer articles
- •Lecture 28 Pastry, cakes, cakes
- •1. Pastry and cakes
- •2. Cakes, meat loaves, rum ram
- •Lecture 29 Flour eastern sweetness’s
- •Lecture 30 Confectionery articles of special designation
- •Literature
- •1. Антонов г.А. Стандартизация и сертификация продукции: Учеб. Пособие.
2. The characteristic of auxiliary raw material
Leavens are used in the production of baked articles for purposes of the formation of the porous structure of an increase in the volume.
In the articles with the small content of sugar, saccharine substances and fat biological leavens are used. These are the baking pressed yeast, dry yeast(s) and yeast milk.
Yeast(s) possess the ability to ferment part sugar test with the formation of ethanol and dioxide of carbon, which is ant bonding dough. Optimum temperature for the vital activity of yeast(s) 26 - 30 °C. Yeast(s) perish at a temperature of 55 °C. Quality - the pressed yeast is evaluated according to color, smell, taste and consistency. Dry yeast(s) consist of small grains or are the powder of light yellow, light brown color.
Starch syrup is intended for replacing the part of the saccharine. It is transparent colorless or pale yellow viscous fluid. The taste of treacle - sweet, without the outside aftertastes, smell practically is absent. The high content of treacle prevents the crystallization of saccharine. The crystallization of saccharine is not removed with the smaller content of treacle, but an increase in the crystals is limited. Simultaneously treacle influences the hygroscopic of articles and their tendency toward drying during the storage.
Dry grapes (raisin) can be light and dark types.
Raisin is let out the highest, first and second types with humidity 17-19%.
Salt the culinary food - this natural crystalline sodium chloride NaCl of salt taste with the content of a insignificant quantity of other natural salts. Salt is obtained from the crystalline deposits of rock salt or by evaporation from the natural solutions.
Enriching additives increase the food nourishment value of articles, frequently changing also their color and taste. As the enriching additives most frequently use eggs and egg products, and also dairy products (milk, milk serum, buttermilk) and some vitamins.
Gustatory additives do not increase the nourishing value of articles, but give to them specific taste and colored.
Spices are the products of plant origin dried and ground. They give specific taste, aroma, to the articles, which are caused by the content in them of essential oils, and also glycosides and alkaloids.
Control questions
1. Give the characteristic of basic raw material.
2. Name the additional raw material, utilized in the production of baked articles.
Lecture 13 Assortment of bread and baked articles
Plan
1. Assortment of bread and baked articles.
2. Requirements for the quality of bread.
Proving – расстойка small white loaf – калач
Wicker articles – плетеные изделия interlacing – переплетение
Strap жгут network – плетенка
Poppy – мак twist – хала
Ring – кольцо thickened – утолщенный
Rich – сдобные ordinary – обыкновенные
Cropping – отрубной bud – почки
Heartily vascular – сердечно-сосудистой whey – сыворотка
Ulcerous - язвенная болезнь cabbage – капуста
Thyroid gland – щитовидная железа blurred – расплывчатый
Openness – пористость sticky – липкий
Friable – крошливый burned – горелый
Pale - бледный