Categories
The technology of bread and bakery products

Requirements starch, molasses, malt

 Starch
In harvested industrial species, the krokhmal ekstra, vishchy and first sorts (GOST 7699 — 78), corn starch, and the first sort (GOST 7697-82). For consistency krohmal - odnorіdniy bіly powder, without odor of odors and prismakiv. Nyomu is not guilty of crunching with rozhohovuvani. Do not allow the appearance of important metals and house that looks like a bit of starch. Phyziko-hemіnn demonstrators kartoplyanogo, maize and ja amilo-pectin krokhmal_v induced in the table. 15.
Table 15                   Physical and chemical properties of starch

Indicator

Potato

Corn

amylopectin

extra

higher

first

higher

first

Moisture,%, not more

17-20

17-20

17-20

13

13*

16

Acidity g 100 SR ml 0,1 mol / L3 solution of NaOH, not more:

6

10

14

20

25

23

Mass fraction of ash on Wed,%, not more

0,3

0,35

0,5

0,2

0,3

0,2

including insoluble in th 10% hydrochloric acid,%

0,03

0,05

0,1

0,04

0,06

_

Mass fraction of protein in CP,%, not more

_

_

0,8

1

1

The content of sulfur dioxide, mg / 1 kg, not more

50

50

50

80

80

80

Number ukraplen to 1 dm2 surface starch when considering the naked eye, not more

60

280

700

300

500

400

* When storing starch is allowed to increase its moisture 14%.


flowflow
Molasses pokrashuu relish and aroma of hlyba, upovіlnyuє process cherstvіnnya. In hlіbopechennі vikoristovuyut starch molasses. Starchy treacle (GOST 5194 — 91) for consistency is guilty of a thick, friable, prozoroy rіdinoyu. Allowed insignificant opalescence. In the pathogen, to mix 30-37% of reduced speech, allow a dimming through the drop-in dextrin. Clerk, otrimaniy uvaryuvannyam molasses (caramel sample), guilty buty prozorim. Smak and the smell of confessions vidpoviddat patots_ without any obvious third-hand taste and smell.
Physical and chemical properties starch syrup given in Table. 16.

Table 16     Physical and chemical properties starch syrup 

Indicator

Caramel nizʹkoocuk-rena (KN)

Karamelyna

Visokootsukrena glucose (GW)

the highest grade (KB)

first grade (K1)

Mass fraction of CP,%, not less

78,0*

78,0*

78,0*

78,0*

Masov section of reduced speech on the CCP,%

30-34

38-42

34-44

44-60

Mass fraction of ash on Wed,%, not more

0,4

0,4

0,45

0,55

Acidity in g 100 CP, see3 0,1 mol / dm3 NaOH, no more: for potato molasses

25

25

27

kukurudzyanoї for molasses

12

12

15

pH, Not less, for potato molasses

4,6

4,6

4,6

_

kukurudayanoї for molasses

4,6

4,6

4,6

Caramel temperature test, ° С

155

145

140

_

Heavy metalrt, arsenic-free mineral acids, mechanical impurities

 

not allowed

 

*   In the molasses produced by the local industry, in consultation with the user allowed mass fraction of the Slovak Republic to 71%.

 Malt
In the culinary industry, the living malt malt is high active enzymes (not fermentation) and the dark live malt is known for its low active fermentations (fermentations), as well as the dry malt viscous ferments, and the visually sweeted sweetener has the tempo, it has viscous fermentation, and it has its own tempo, it also has visually sweeted and dried sweetener, and the low tempo fermenting enzymes (fermentations), as well as the dry malt visually sweeted sweetener ferments (fermentations), as well as the dry malt visually sweeted sweetener ferments (fermentations), as well as the dry malt visually sweeted sweetener ferments (fermenting), and the dry malt has visually sweeted sweetener and fermentation (fermentation), as well as low malt viscous fermentation, fermentation, and low body heat malt visually sweetener malfunctioning enzyme (fermentative) Indicators of dry live malt (OST 18-218 — 81) are shown in the table. 17.
Table 17 Quality dry rye malt

           Indicator

                             Malt

nefermentovany

fermentations

Color

Svіtlo-zhovty z sіruvatim v_dtіnkom

From brown to dark brown with red wreath

Taste

Licorice

Sweet, approaching the taste of rye bread, with no bitter taste

Smell

To this kind of malt, without smell smell of rotting and rotting

Size of grinding

Prohid without a slip krіz sieve number 085

Moisture,%, not more:

 

 

in whole grains

                                   8

tonkorozmelenogo

                                  10

Ekstraktyvnist on Wed,%, not less:

 

 

when assigned by hot extrusion method (extract of extract)

80

with a yarn for barley malt

85

with cold extraction (extract extraction)

48

The duration of saccharification, min, max

25

Acidity, see3 1 mol / dm3 alkali at 100 g CP in determining the method of extraction:

 

 

hot, not more

17

cold, at least

35

Kolorovist, cm3 0,1 mol / dm3 Rozodin iodine on 100 g CP when assigned by the extractive method

 

 

hot, not darker

5

cold

10-20

Metallomagnetic Mass fraction of impurities,%, not more

                             0,0003

Third-party houses (pісок тощо)

                     not allowed

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