- •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.
Lecture 24 Flour confectionery articles
Plan
1. Assortment of flour confectionery articles
2. Raw material, used in the production of flour confectionery articles
Dislodgement – разрыхление oppress – угнетать
Pancake coil biscuit – галеты brittle – хрупкая
Gingerbread – пряничные topped – усеченный
Substitute – заменитель exploded – взорванный
Conditioner – улучшитель accelerating - ускорения
1. The assortment of flour confectionery articles
The flour confectioner's shops include the articles, prepared from flour with the addition of sugar, milk, fat, eggs and other products. Together with a good taste they are characterized by high food-value and energy value. Into their composition enter the proteins, fats, carbohydrates, mineral substances, vitamins. The content of these substances in the separate types of flour confectionery articles unequally and depends on their formula and type of the utilized flour. For dislodgement of dough with the production of flour confectionery articles use in essence the chemical dislodgement (soda, carbonate ammonium), which under the influence of high temperature are decomposed with the isolation of gaseous products. Yeast(s) use only for the articles of some forms, which contain a small quantity of fat and sugar, since the latter oppress the vital activity of yeast cells.
Flour articles have large specific weight in the total output of confectionery goods (more than 40%) and they are characterized by the very wide variety of composition and properties. The assortment of flour confectionery articles counts more than 1000 designations, which are characterized by formula, by form, by finishing, by the technology of preparation and, of course, by taste and by aroma.
Depending on formula and method of their production they subdivide into the groups: pastry, cracker (dry pastry), pancake coil biscuit, cakes, wafer, pastry and cakes, cakes and rum rams.
Pastry - one of the mass types of flour confectionery articles. It has simultaneously porous and brittle structure, it can be glazed or not glazed, with the filling or without.
Cracker - these are the flour confectionery articles with the laminar structure, which possess brittleness. In the consumer qualities the cracker approaches separate I see pastries.
Pancake coils biscuits - these are the flour confectionery articles, baked from the wheaten flour with the addition or without the addition of different form of raw material. Yeast(s) and chemical leaven are used as the leaven of dough.
Gingerbread articles - flour confectionery articles of diverse form with the addition of spices and aromatizes, with the filling or without it, glazed or not glazed.
Wafers - these are the flour confectionery articles of various forms, manufactured from the wafer baked sheets, on the wafer basis, and filling or without the filling.
Pastry and cakes - flour confectionery articles, which possess, as a rule, high energy value. The artistic surface finishing of articles with special semi finished products is their distinctive special feature.
Cakes - flour confectionery articles, manufactured from the very rich dough with the high content of fat, eggs products, sugar and different fillers - raisin, candied fruits, is nut, fruits and others
Rum ram - so are called the piece confectionery articles, manufactured from the rich yeast test with the raisin. They have a form of topped cone; they are abundantly impregnated with syrup and are glazed.
Flour eastern sweetness’s - these are the diverse confectionery articles, which have original taste, aroma and exterior view. Articles are distinguished by the form, the sizes, surface finishing, etc The flour eastern sweetness’s include kurabe, kyata, pakhlava, strudel, shaker-churek, zemelakh and other.
Besides the articles of mass designation confectionery industry manufactures the dietetic articles, which have preventive or therapeutic designation. Confectionery articles for the diabetics compose special group. These are the sugar and meal confectionery articles, in which the sugar is substituted with sugar substitutes: by xylite, by sorbet, by fructose, by steviozidom.