The products included in the recipe for dough products have a high energy value and are an important source of carbohydrates (starch and sugars), fats (pastry products), B vitamins, valuable minerals and dietary fiber (flour).
The role of flour dishes and products in Russian cuisine is especially great, a feature of which is a wide range and a large proportion of flour dishes (pancakes, pancakes, noodles) and culinary products (pies, pies, etc.).
Their nutritional value is determined primarily by the chemical composition of the flour.
More than 1/2 of the body's need for carbohydrates and about 40% for proteins are reimbursed due to grain products.
However, flour proteins are defective, since essential amino acids are found in them in ratios that are far from optimal.
They are especially deficient in lysine.
Therefore, proteins are utilized by no more than 56%.
By adding milk and eggs to the dough, or preparing culinary flour products with minced meat from cottage cheese, meat and fish, you can significantly increase the utilization of protein.
The proteins of flour are also not assimilated well enough (by 75-89%). Giving products looseness, porosity, you can increase their digestibility.
The ratio of the most important ash substances in flour is unfavorable, but products such as milk, cottage cheese, as well as cabbage and fruit mince, which are part of many flour products, significantly improve their mineral composition, especially the ratio of calcium and phosphorus compounds.
Proteins of products included in the fillings (minced meat) of flour dishes and products complement the amino acid composition of flour proteins.
So, in dumplings with cottage cheese and cheesecakes, the amino acid composition of proteins is close to optimal.
Minced meat significantly enriches the mineral composition of finished products, increasing the content of macro- and microelements in them, improving the ratio of calcium and phosphorus compounds.
So, the ratio of calcium and phosphorus compounds in yeast dough for pies is close to 1: 6 (with the optimal 1: 1.5-2), and in pies with cabbage 1: 1.8.
The protein content in the dough for fried pies is about 5.1 g per 100 g of the product, and in the same pies with meat - about 13%.
The classification of dough products is shown in the figure.
Classification of dishes and dough products
Characterization of raw materials and their preparation
Various types of raw materials are used to prepare the dough: the main ones are flour, sugar, butter or margarine, eggs or egg products (melange, egg powder) and auxiliary ones - baking powder, dyes, flavors (vanillin, essences), organic acids (citric, etc.) ), starch, etc.
Dry products (flour, sugar, starch) are stored in a pantry with a relative humidity of 60-65%. The quality of raw materials supplied to enterprises must comply with the requirements established by state standards.
Flour.
At public catering establishments they mainly use wheat flour of the highest and 1st grade.
The most important indicators of flour that determine its technological properties are moisture content, content and quality of gluten.
Humidity.
In the recipes, the consumption of flour for preparing dough of the required moisture content and consistency is set for a basic moisture content of 14.5%.
During storage and transportation, the moisture content of flour may change.
In these cases, the amount of liquid in the recipe is reduced or increased by 1% for each percentage of the deviation of the flour moisture from the baseline.
The second most important indicator of the technological properties of flour is its strength, which depends on the quantity and quality of gluten.
Gluten is called a swollen elastic mass, consisting of two proteins contained in wheat flour: gliadin and glutenin.
To determine the amount of gluten in the flour, prepare a dough from it, let it stand so that the proteins have time to swell, and then wash the starch and other substances under running water. The remaining elastic mass is called raw gluten.
Many structural and mechanical properties of the dough and the water absorption capacity of flour depend on its quantity and quality.
Depending on the amount of raw gluten, flour is divided into three groups:
the first- with a content of raw gluten up to 28%;
second- from 28 to 36%;
third- up to 40%.
Flour of the first group with a low gluten content is used to prepare low-elasticity dough (shortbread, biscuit), and with a large amount of gluten (up to 40%) - to prepare puff pastry, which should be very elastic.
Flour, depending on the content of raw gluten in it, is used to prepare different types of dough:
- yeast, puff pastry and products from them - 36-40%;
- custard, waffle, biscuit and products from them - 28-35%;
- shortbread, butter and products from them —25-28%.
Not only the quantity of gluten is of great importance, but also its quality.
Good gluten- cream-colored, elastic, does not stick to hands, is capable of absorbing a lot of water.
Flour with such gluten is called strong.
The dough from such flour retains its shape well during proofing and baking, elastic, of normal consistency, retains carbon dioxide well during fermentation; the shell of dumplings and dumplings from such dough does not burst, baked goods retain their shape well.
Bad gluten- gray, sticky, sticky, slightly elastic, crumbly.
Flour with such gluten is called weak flour.
The dough from it does not retain moisture well, spreads, products retain their shape poorly, the dough is characterized by a low gas-holding capacity.
The kneading mode, fermentation time and temperature, and the number of dough strokes during fermentation depend on the quantity and quality of gluten (that is, the strength of the flour).
The amount of water in the recipes for flour products is calculated for medium-strength flour.
If necessary, it can be changed in accordance with the results of experimental developments and test baked goods or the results of laboratory research.
Before use, the flour is sieved to remove mechanical impurities, break down lumps and saturate the flour with oxygen.
During kneading flour with water, a homogeneous dough with certain properties is formed.
The process of dough formation consists in the fact that the gluten particles swell, combine with each other and form an internal framework in the dough, which gives it the necessary structural and mechanical properties.
Sugar gives the products a sweet taste, increases their calorie content, in a small amount accelerates the development of yeast.
It affects the mechanical properties of the dough - it limits the swelling of gluten, as a result of which the water absorption capacity of the flour decreases and the elasticity of the dough decreases.
With an increased amount of sugar, the dough is liquefied and the products are deformed.
Granulated sugar is usually used.
It is preliminarily dissolved in water, the solution is filtered.
The solubility of sugar depends on the temperature of the water.
Sugar up to 2 kg dissolves in 1 liter of cold water, and up to 5 kg in 1 liter of hot water.
Eggs increase the nutritional value of dough products, enriching it with proteins, biologically active lipids (phosphatides) and vitamins.
Eggs also perform technological functions: whipped whites impart porosity to the dough, yolks are a good emulsifier, which allows you to obtain a stable emulsion from water and fat (this property is used in the preparation of waffles and cookies).
Fresh eggs, melange and egg powder are used.
Melange is a frozen mixture of egg whites and yolks. Eggs are replaced with melange in a 1: 1 ratio.
Thawed melange cannot be stored, therefore, only the required amount is thawed.
Egg powder contains moisture 6-7%. To restore it, first add a little warm water (40-50 ° C), stir well, and then, continuing to stir, pour in the rest of the water.
In total, take per 100 g of powder 0.35 l of water.
Before use, the powder mixed with water is kept for about 30 minutes, and then filtered. 10 g of egg powder and 30 g of water correspond to one medium-sized egg.
Fats give products a rich taste, friability, lamination.
Fat introduced into the dough in a plastic state is evenly distributed on the surface of the gluten, forming films.
Proteins swell less, gluten is less elastic and breaks easily.
With this in mind, when kneading yeast dough, fat is introduced at the end of the batch.
When baking, fat retains air better and products "rise" more.
Fat introduced into the dough in a molten state is distributed in it in the form of drops and is poorly retained in finished products, being released on the surface.
With an increase in the amount of fat, the dough becomes crumbly, with a decrease in it, the plasticity and friability of the products deteriorate.
Yeast.
The enterprises receive pressed and dry yeast.
Fresh compressed yeast have a light cream or light gray color, pleasant, slightly alcoholic smell. Their moisture content is 11-12%.
They dissolve easily in water.
The lift of frozen yeast can be restored by gradual thawing at a temperature of 3-8 "C.
Before use, the compressed yeast is carefully freed from the packaging, dissolved in warm water (30-35 ° C) and filtered through a sieve.
Dry yeast go to production in the form of powder, grains or tablets.
They are yellowish-gray in color and have a moisture content of 8-9%.
Before use, dry yeast is mixed with flour and diluted with warm water (25-27 ° C), after an hour they are used to prepare the dough (for 100 g of dry yeast, take 1 kg of flour and 3 liters of water).
Dry yeast is taken by weight 3 times less than fresh.
Organic acids.
They contribute to the swelling of gluten, and therefore citric acid or vinegar is added to increase its elasticity in the manufacture of certain types of dough.
Dyes and flavors.
The use of synthetic dyes in the manufacture of the dough is not allowed.
Therefore, only saffron infusion is used.
To prepare it, saffron powder is poured with boiled water or alcohol and infused for 24 hours. After that, it is filtered and added in the manufacture of products from yeast dough and some types of muffins.
Vanilla, vanillin, spices (cinnamon, cloves, nutmeg, etc.) are used as flavors.
Dough loosening methods
To obtain products with a porous structure and an increased volume, the dough is preliminarily loosened.
Without baking powder, dough is prepared for dumplings, dumplings, homemade noodles, and some national dishes.
Various methods are used to loosen the dough: microbiological, chemical, mechanical and combined.
Microbiological method.
Yeast is used for this method.
The loosening effect of yeast is based on the fact that in the process of their vital activity they ferment hexoses (glucose, fructose) to carbon dioxide and ethyl alcohol.
This is the main alcoholic fermentation:
C 6 H 12 O e> 2C 2 H 5 OH + 2CO,
Sugars are partly added to the dough during its preparation, partly formed in it as a result of hydrolysis of more complex carbohydrates (starch). The emitted carbon dioxide loosens the dough, giving it a porous structure.
Along with alcoholic fermentation, lactic acid fermentation is observed, which is caused by bacteria that get into the dough with flour or other raw materials from the air.
Homofermentative (true) lactic acid microorganisms form only lactic acid. It suppresses putrefactive microorganisms and improves the swelling of gluten proteins. Along with lactic acid, heteroenzymatic microorganisms (non-true) form other acids (acetic, tartaric, formic, etc.) - fusel oils involved in the formation of the aroma of baked goods.
The best temperature for yeast development is 28-35 ° C.
At a temperature of 50 ° C, the vital activity of the yeast stops, and at a higher temperature, they die. At sub-zero temperatures, yeast also ceases to function, and when it gets into favorable conditions, it again gains the ability to ferment.
A large amount of sugar and fat in the dough impairs fermentation.
The addition of table salt in the amount of 0.1% of the flour mass has a positive effect on the fermentation process, and in the amount of 1.5-2% (usually taken for dough) inhibits it.
Chemical method.
Most baked goods contain a lot of fat and sugar.
Therefore, in the production of these products, the dough is prepared without yeast, but with chemical leavening agents. Chemical leavening agents, or baking powders, are chemical compounds that, when heated, release gaseous substances that loosen the dough. In products, these substances are released during baking.
Sodium bicarbonate (baking soda) and ammonium carbonate (ammonium carbonate) are used as disintegrants.
Sodium bicarbonate decomposes under the influence of temperature into carbon dioxide (carbon dioxide), water and an alkaline salt - sodium carbonate:
2NaHCO s »Na 2 C0 3 + C0 2 + H 2 0
Sodium carbonate in large quantities impairs the taste of products, causes them to turn yellow, destroys B vitamins; therefore, baking soda is partially replaced with ammonium carbonate.
Ammonium carbonate decomposes under the influence of temperature into carbon dioxide, ammonia and water:
(NH 4) 2C0 3> 2NH 3 + H 2 0 + CO 2
The disadvantage of this baking powder is that when used in large quantities, ammonia impairs the aroma of the products. In addition, ammonia has a negative effect on the human body.
Baking powder is added at the last moment of kneading, combining with liquid or mixing with flour. This avoids premature acid contact and decomposition.
Mechanical method.
It is used for making biscuit, custard, protein, puff pastry and pancake dough.
This is due to the fact that the formulation of the listed types of dough includes substances that can form emulsions or a foamy structure (lecithin in eggs, casein in milk, egg white, etc.).
The subsequent kneading of the dough with the addition of flour allows you to get a well-loosened dough (biscuit, for example), since during the whipping process, the mass is saturated with the smallest air bubbles, which are enveloped in films from the particles of the whipped product.
Whipping mode(rotation frequency, duration) depends on the composition of the mixture, which, in turn, determines the type of used working body of the beating machine (wire kneading blades - for eggs, melange; flat-lattice - dough for pancakes; hook - yeast dough.
By repeatedly passing the dough with softened butter through rollers with different gaps, a crispy puff pastry product is obtained (due to the fat layer between the layers).
The formation of voids in the choux pastry is due to intense steam generation inside the product.
The porosity of pancakes is due to intensive evaporation of moisture when frying products in a thin layer.
Pastry products are food products obtained as a result of baking dough.
For the preparation of flour products at home, various tools and devices are used.
Sheets and trays. They are chosen depending on the size of the oven and the baked product. Baking trays are more suitable for baking batter, the edges of which are curved up on four sides.
Baking pans are made of tinplate, thin iron with a non-stick coating. They can be round, oval, curly, with or without a bottom (Fig. 6, a). Forms without a bottom are placed on a sheet or baking sheet. The molds are oiled or lined with oiled paper and filled with dough.
Rice. 6. Forms for baking (a); notch forms (b)
The notch forms should have sharp cuts and tightly sealed edges (Fig. 6, b). The dough can also be molded using a glass.
Bowls are used to knead dough, beat eggs and butter.
Confectionery syringes and jig bags are used for finishing confectionery products. Syringes are made of tin, plastic with tips of various shapes, and bags are made of dense fabric.
Kitchen boards are essential for rolling out and shaping the dough.
Rolling pins for rolling the dough can be wooden, porcelain and plastic. The rolling pin should be smooth, without chipping, with the exception of rolling pins with a relief surface for drawing a pattern on the dough.
Wooden spoons, chef's spatulas and whisk are used for whipping butter, eggs, cream and other products (fig. 7).
Rice. 7. Devices for making dough
In order to avoid intestinal diseases or poisoning, it is necessary to strictly observe sanitary requirements when preparing and storing finished products and semi-finished products: wash your hands thoroughly with soap, put on a clean apron, kerchief, prepare a workplace, dishes, equipment, food.
Cut the dough on a cutting board or table top. The table must be clean and dry. Tools and accessories are cleaned after use, washed with hot water and dried. Store in the kitchen in a specially designated place.
Products for the preparation of flour products
Flour is the main product in dough preparation. For baking flour products, they usually use wheat and rye flour, less often barley, buckwheat or corn (maize).
Mainly various types of bread are baked from rye flour, as well as bread, flat cakes, honey cakes, and some types of cookies.
The quality of baked products - taste, appearance - depends on the quality of the flour.
Flour should be dry, free of foreign taste and smell. Moisture can be determined by squeezing a handful of flour in your hand. If the flour does not crumple when unclenched, its moisture content can be considered normal.
Store flour in a dry, well-ventilated place. Before preparing the dough, the flour is sieved to remove foreign impurities and enrich with oxygen.
When preparing the dough, fresh milk is most often used, as well as yogurt, kefir, water, and for some types of dough, cream and sour cream.
The butter must be examined carefully. If there is a film or contamination, the oil is cleaned, and if mold appears, it is discarded.
If chocolate semi-finished products are used, then they are melted and filtered through a sieve. Nuts are peeled, fried and, if necessary, crushed.
Eggs must be fresh. Before use, they are well washed with running water, since the eggshells can contain pathogenic microbes - salmonella, which cause intestinal disorders. Then the eggs are broken into a cup one by one, checking the goodness, and only after that they are poured into a common bowl. Eggs increase the nutritional value and taste of baked products, making them more tender and crumbly. The yolk gives the dough a yellowish tint, whipped whites - lightness.
Sugar. Granulated sugar is added to the dough when kneading. Powdered sugar is sprinkled on finished baked goods.
Table salt is the most important flavoring additive, even in sweet dough.
The peel of citrus fruits, or zest, serves as a flavoring agent for sweet doughs and creams. Before eating, the fruits are washed with warm water and dried. Then rub the zest on a fine grater and use immediately.
Ground cinnamon is added to both dough and fillings.
Caraway seeds (ground or seeds) are sprinkled on bread, rolls and cookies, or added to some types of dough.
Cocoa is used for the preparation of glaze, creams, fillings, and is also added to the dough.
Saffron is mainly used in the manufacture of sweet rolls and pies in molds.
Vanillin is a very strong flavoring agent, so it should be added carefully to dough or creams.
Baking powder dough. The combination of flour with water forms a sticky mass (called gluten), which does not bake well enough and becomes very coarse after baking. Products made from such dough are poorly digested. To improve the quality of the dough, baking powder is used to give it porosity. As a baking powder, baking soda is always used with an acid (usually acetic acid). From the interaction of soda and acid under the influence of heat, carbon dioxide is released, which loosens the dough, but a large amount of soda can give the dough an unpleasant aftertaste.
In the manufacture of confectionery products, it is necessary to strictly adhere to the norms specified in the recipe. A deviation in one direction or another will impair the quality of the baked goods.
New concepts
Sheets and trays; bakeware and cavity molds; confectionery syringes and jig bags; zest; baking powder dough.
Control questions
1. What tools and devices are needed to prepare the dough? 2. What products are used for the preparation of flour products? 3. What qualities should flour have? 4. What are baking powder and what are they used for?
Gingerbread
National Russian flour confectionery with a pronounced sweet taste, spice smell and soft texture. Gingerbreads are layered, most often with fruit filling or jam, baked semi-finished product from gingerbread dough, which has a rectangular flat shape. Gingerbread and gingerbread are produced in accordance with GOST 15810-96 “Gingerbread confectionery products. General technical conditions "or according to the technical specifications of the enterprise.
Raw gingerbread and gingerbread
Raw gingerbread and gingerbread are made without flour.
Recipe example
|
||||||||||||||||||||||
| Raw materials | Dry matter content,% | Consumption of raw materials per 1 ton of finished products, kg | |
| actually | in dry matter | ||
| Granulated sugar | 99,85 | 351,30 | 350,77 |
| Ammonium salt | - | 6,63 | - |
| Vegetable oil | 100,00 | 14,17 | 14,17 |
| Vanilla essence | - | 2,26 | - |
| Total | - | 985,17 | 887,18 |
| Exit | 86,50 | 1000,00 | 865,00 |
Technological process
The technological process for the production of raw gingerbread consists of the following main stages:
1) preparation of raw materials for production;
2) preparation of syrup;
3) preparation of the dough;
4) molding;
5) baking;
6) cooling;
7) glazing (for glazed gingerbread);
8) packaging, labeling, transportation and storage.
Features of the use of food additives
In the production of raw gingerbread and gingerbread, the following food additives are used: colorants, flavors, flavor and aroma enhancers, emulsifiers, preservatives, antioxidants, humectants, leavening agents, enzymes.
Flavors. Raw gingerbread is usually given the aroma and flavor of mint or vanilla. In recent years, raw gingerbread cookies with fruit, coffee, etc. aromas and flavors have also appeared. Typically, liquid flavors are used for this, but powdered flavors can also be used. Mint flavors, mint essential oil, or, less commonly, menthol are used to impart a mint aroma and taste. Vanillin is added to raw gingerbread to give them a pronounced vanilla aroma or a pleasant sweet aftertaste, or to enhance other aromas. The goal to be achieved depends on the concentration of vanillin used. The vanillin aroma goes well with fruity aromas, especially strawberry aromas. The concentration of vanillin in gingerbread, depending on the differences in recipes, technology, requirements of a particular manufacturer, is 75-500 g / t of the finished product, ethyl vanillin 20-250 g / t. Dosages for other flavors are similar to those for other confectionery products.
Flavors are added to the dough along with other components during batch mixing. In continuous production, the flavors are added to the emulsion. In the production of gingerbread, especially small ones, the temperature can be so high that some of the aromatic substances evaporate.
Dyes. Traditional recipes for raw gingerbread do not provide for the use of dyes, but when using flavors of certain directions, manufacturers add dyes to the dough, although more often they limit themselves to coloring the condir (sugar syrup). Both natural and synthetic dyes can be used. They are added to the dough at the kneading stage: synthetic dyes in the form of aqueous solutions (see Appendix 16), natural undiluted or also in the form of solutions. The dosage of synthetic dyes is 20-100 g per ton of finished products, the dosage of natural dyes is in accordance with the manufacturer's recommendations. The final dosage is determined according to the results of the experimental development.
Emulsifiers. Gingerbread dough has a relatively high sugar content and little water. To limit the swelling of flour proteins, the kneading time and dough temperature are limited. The introduction of emulsifiers into the formulation makes it possible to reduce the kneading time, increase the plasticity of the dough, and improve its ability to machine and form. Products with emulsifiers have more uniform porosity, increased specific volume, reduced density, and improved structure. In addition, emulsifiers help extend freshness by helping to retain moisture during storage. It is recommended to use lecithins (E322), distilled monoglycerides (E471), citric acid monoglycerides (E 472c) as emulsifiers. The recommended dosage of lecithin is 0.5-1.0% by weight of flour, other emulsifiers are 0.2-0.4% by weight of flour. Powdered emulsifiers are recommended to be added by mixing with flour, liquid lecithin - when preparing an emulsion. When using emulsifiers, it is recommended to increase the moisture content of the dough by 1-1.5%.
The use of sodium lactylate (E481) also improves the structural and mechanical properties of the dough; get products with a smooth surface, without cracks; prevent the formation of a crust on the surface of the workpieces immediately after they leave the furnace; slow down the hardening process; reduce crumb density; to obtain products of standard quality from flour with reduced baking properties and to increase the shelf life. Sodium lactylate is mixed with a small amount of flour used to knead the dough, then add to the remaining flour and mix thoroughly. To avoid tightening the dough, it is recommended to observe the kneading and forming times. Recommended dosage: 0.2-0.3% by weight of flour, depending on its quality.
Additives that increase shelf life. In accordance with GOST 15810-96, the shelf life at a temperature of (18 ± 5) "C and a relative humidity of no more than 75% is:
1) for raw unglazed (except for mint) gingerbread and gingerbread - no more than 20 days;
2) for raw gingerbread like mint in summer - no more than 10 days;
3) for raw gingerbread like mint in winter - no more than 15 days;
4) for raw glazed gingerbread and gingerbread - no more than 20 days.
Gingerbread, especially raw gingerbread, stale very quickly. It is believed that the staleness of gingerbread is due to the loss of moisture during storage as a result of the starch retrogradation process. In dough pieces, starch grains swell and partially gelatinize with moisture absorption, while the proportion of the amorphous phase in them significantly increases. When storing gingerbread products, the opposite process is observed. The moisture released in this case no longer binds and is quickly lost. Thus, moisture must be bound to prolong the freshness of the gingerbread.
To extend the shelf life of gingerbread cookies, various techniques are used, including glazing, sealed packaging; it is traditional to replace half of the prescription amount of wheat flour with rye flour, and part of the sugar with invert syrup and honey. In addition, it is effective to use emulsifiers of sodium lactylate, monoglycerides of citric acid, mono- and diglycerides of fatty acids to slow down the staling of gingerbread (see above).
Dietary fiber in a dosage of 2-4%, binding water, not only increases the shelf life of the gingerbread, but also improves the consistency of the dough and the texture of the finished product.
If the problem of stale gingerbread is solved with the help of packaging or food additives, other types of spoilage of gingerbread products become relevant. The measured water activity in the gingerbread was 0.84. That is, they belong to products with intermediate humidity, for which the processes of microbiological deterioration are not excluded. You can slow down these processes using preservatives. For flour confectionery products, the Ministry of Health allows sorbic acid (E200) and its salts, of which potassium sorbate (E202) is actually used. These are the only preservatives that are effective in neutral confectionery products susceptible to microbiological spoilage by molds and yeasts. The recommended dosage of sorbic acid is 50-100 g per 100 kg of flour; potassium sorbate - 70-135 g per 100 kg of flour. The acid is used in the form of a powder, mixed with sugar, potassium sorbate - in the form of a concentrated solution.
AND PRODUCTS FOR PREPARATION
PRODUCTS. COOKING TECHNOLOGY
FRESH PAST DISH
Goals: to acquaint students with the tools, devices and products used in the preparation of flour products; teach how to check the quality of products; technologies for preparing dishes from unleavened dough.
Equipment: sieve, measuring cup, bowls, pots, mixer or beaters, wooden spoon, chopping board, rolling pin, cookie cutters, baking sheet, sheets, bakeware, pastry syringe or jigging bag, frying pan, products for making unleavened dough, workbook, multimedia projector.
Dictionary: baking powder, gluten, unleavened dough, biscuit, puff, custard, shortbread.
Methodological support: Textbook "Technology Grade 7", edited by; "Technology Grade 7" (girls) lesson plans, edited by the textbook.
During the classes
I. Organization of the lesson.
1. Checking the readiness of students for the lesson.
2. Communication of the topic and objectives of the lesson.
II... Repetition of the passed material.
Survey pupils on questions:
How does meat differ in thermal state?
What semi-finished products are obtained from meat, what is the best way to use them?
What are the methods of heat treatment of meat?
Why is the meat first fried over high heat, and brought to readiness - over low?
III... Learning new material.
1. Verbal and illustrative story.
Teacher. Dough products are the most important human food product. Bread, bakery and other flour products contain proteins, carbohydrates, amino acids, vitamins, and minerals. Indicators of the nutritional value of these products are a fairly high calorie content and good digestibility by the body.
Getting started with food, at the beginning prepare the necessary utensils and tools.
For kneading dough use a sieve, a measuring cup, enamel or plastic bowls, pots, wooden spoons, a mixer, beaters of various shapes.
For cutting dough you need kitchen boards, a rolling pin, cookie cutters, a circular knife.
For baking dough you need to have a baking sheet, sheets, molds.
For finishing dough products use pastry syringes or bagging bags.
(Students look closely at the screen and listen to the teacher).
All tools and fixtures must be kept clean. After use, they are washed with warm water and a brush, rinsed, wooden tools and devices are dried well.
The main product in dough preparation is flour.
Flour- a powdery product, which is obtained as a result of grinding grains of wheat, rye, corn, etc. Depending on the type of grain used, rye, wheat, corn, oat, buckwheat and other flour are distinguished.
Oatmeal and buckwheat flour are most often used for making pancakes and pancakes. Mainly bread or gingerbread is baked from rye flour.
The quality of baked products- their rise, taste and appearance - depends on the quality of the flour.
The quality of flour is determined by its color, smell, taste..
Color- the main indicator of the type of flour. It depends on the color of the grain, the coarseness of grinding, moisture content, etc. Wheat flour of the highest grade should have a white or white color with a cream tinge, for rye flour it should be grayish-white. The lower the grade of flour, the darker it is.
Smell flour should be free from moldy, musty.
Flour should not have an aftertaste, that is, it should not be bitter, sour.
The flour will be of normal moisture if, compressed in a handful, it crumbles when you open your hand.
Depending on the type of dough, various liquids are used in the preparation of flour dishes: water, milk, kefir, etc.
Eggs are washed well before use, soaked in a baking soda solution for 5-10 minutes, washed well. Eggs should not be cracked.
Fats (butter, vegetable oil or margarine) and sugar are added to some types of dough.
Table salt is the most important flavoring agent, therefore it is added in small quantities further into the sweet dough.
In addition to the above raw materials, spices (cumin, cinnamon, lemon or orange peel, vanillin, etc.), jam, cottage cheese, raisins, poppy seeds, nuts, etc. can be added to the dough. They give dough products a specific taste and aroma.
Flour, when combined with water, gives a sticky mass, which does not bake well enough and becomes dense after baking. This dough is suitable for making dumplings, noodles, dumplings.
Loosening methods can be different: biochemical (yeast), chemical (whipped proteins or layering with fat). If you will use baking soda as a loosening, it is recommended to “extinguish” (dissolve) with acid (acetic, citric) before introducing it into the dough. The carbon dioxide released by the baking soda when heated loosens the dough.
Today in the lesson you will get acquainted with the technology of preparing products from unleavened, or yeast-free dough.
This dough, as can be seen from its second name, is prepared without the use of yeast and can be biscuit, puff, choux, shortcrust, etc.
From unleavened dough, you can make cookies, pies, cakes, pancakes, dumplings, gingerbread and other products.
Brief description of some types of unleavened dough.
(Pupils write down the types of tests in a notebook.)
Sponge dough.
In this test, beaten egg whites are used as a baking powder. The biscuit dough contains flour, sugar and eggs. Sponge cake is used for making cakes and pastries.
There are two ways to prepare a biscuit: cold and warm.
Cold way. The whites, separated from the yolks, are beaten, and the yolks are ground with sugar, and then combined with flour.
Warm way. The whites and yolks are mixed with sugar, heated, whipped and cooled, quickly added to the flour.
The beaten egg mass is unstable. When combined with flour and when baking biscuit dough, care must be taken - do not make sudden movements, do not shake, otherwise the products may turn out to be dense, not loosened.
The readiness of the biscuit is determined by the color of the crust and by the elasticity: when you press with your finger, a dimple remains on the unbaked biscuit.
The biscuit dough should be light brown and fluffy. The surface of the biscuit is smooth with tubercles. The crumb is fluffy, porous.
Puff pastry .
Loosening of this type of dough is achieved by rolling it into very thin layers, separated from each other by layers of fat. The manufacturing technology of this dough is rather complicated and requires patience and accuracy.
This dough contains water, flour and oil. The dough should be firm and uniform in consistency. The kneaded dough is left for 20 minutes for the gluten to swell.
Before rolling into the dough, the butter is softened until the lumps disappear, mixed with flour, molded into rectangular layers and cooled to a temperature of 12-14 ° C.
The matured dough is rolled out on a table dusted with flour, giving it the appearance of a small rectangle.
The butter dough is wrapped in unleavened dough, as in an envelope, making sure that their bars are of the same consistency (density). Roll out the prepared piece until the thickness of the dough does not exceed 1 cm, and at the edges it should be thinner than in the middle. Flour is swept from the layer and folded in four so that the opposite edges converge not in the middle, but retreating slightly to one side. The rolled dough is cooled for 20 minutes. This is necessary so that the layers of oil do not melt in the dough. Then the dough is covered with a wet napkin so that a crust does not form. The chilled dough is rolled out again, folded in four and cooled for about 30 minutes, then rolled again and folded again in three or four times. (They do this at least 5-6 times). The finished dough is cut with a knife and baked at a temperature of 210-230 ° C for 25-30 minutes.
This dough is used to make cakes, pastries and pies.
Choux pastry .
This type of dough is made from eggs, butter and flour brewed in water and is used to make cakes, profiteroles.
Shortcrust pastry .
Shortcrust pastry is prepared using a large amount of sugar, butter, eggs. The main baking powder in shortcrust pastry is butter. It gives the dough crumbly, envelops the flour particles and prevents them from joining.
A well-kneaded dough should not contain any lumps of flour or oil. It should be a homogeneous, dense, elastic greyish-yellow oily mass.
The dough preparation technology is quite simple. Oil, sugar and salt are ground until fluffy, flour is introduced and soda is added as a baking powder. The dough is quickly kneaded, rolled out and baked either in a layer or in separate figures. Biscuits, cakes, pastries are baked from shortcrust pastry.
2. Studying the technology of making homemade cookies.
Students, working with a textbook (Practical work No. 5, pp. 39-40), study the technology of making dough for homemade cookies.
Practical work No. 5
Making homemade cookies.
Crockery and inventory: meat grinder, knife, sieve, baking sheet, mixer, beating bowl, spoon, knife.
Products norm:
flour - 3 cups; eggs - 2 pcs.; butter or margarine - 250 g; sugar - 1/4 cup; soda - on the tip of a knife; vanillin - 1/2 sachet.
1. Sift flour through a sieve.
2. Mash the oil so that it becomes soft, but does not spread.
3. Beat eggs with sugar. To do this, separate the yolks from the whites. Put the whites in the refrigerator while you grind the yolks with sugar. Rub them until the mixture turns white and the sugar dissolves. Then beat the whites into a stiff foam and combine with the crushed yolks.
4. Combine softened butter and eggs, beaten with sugar, mix everything to form a homogeneous mass.
5. Add baking soda, vanillin and flour to the resulting mass. The dough should become very tough.
6. Pass the finished dough through a meat grinder. As the dough in the form of a mass of flagella comes out of the meat grinder, carefully cut it in small portions with a knife and lay them on a sheet (baking sheet).
7. Bake for 15-20 minutes.
8. Sprinkle the finished biscuits with icing sugar.
Otweet at the teacher's questions.
What baking powder is used in this type of dough?
What kind of dough does this dough belong to?
Why sift flour? Explain the procedure for preparing the dough.
Is the oven switched on before or after baking and why?
Is it possible to make cookies from this dough not in the form of flagella, but in separate figures?
3. Students study the technology of making pancakes.
Students, working with a textbook (practical work No. 6, p. 40), study the technology of making pancakes.
Practical work No. 6.
Cooking thin pancakes.
Crockery and inventory: mixer, beating bowl, tablespoon, pouring spoon, frying pan, glass, spatula, sieve.
Products norm: vegetable oil - 20g; eggs - 3 pcs.; flour - 1 glass; milk - 3.5 cups; salt, sugar - to taste.
Work technology:
1. Sift flour through a sieve.
2. Separate the whites from the yolks and beat.
3. Combine the yolks with salt and sugar and mash until the sugar is completely dissolved.
4. Pour milk into the resulting mass and add flour, mix everything thoroughly.
5. Combine the whipped egg whites with the resulting mass (you can add a little vegetable oil, then do not add it to the pan).
6. Pour the dough in a thin stream into a preheated and oiled frying pan with a pouring spoon and fry the pancake, first on one side, and then, turning it over with a spatula, and on the other side.
For baking pancakes and pancakes, you can use not only pans, but also modern household appliances, such as pancakes for 2, 4 or 6 servings. They not only make your kitchen work easier, but also save time.
Answer the teacher's questions.
What utensils and utensils need to be prepared for making pancake dough?
What are the main products used to make the dough?
Why is vegetable oil added to pancake dough?
Is it possible not to do this?
If there is no mixer, how can you beat the whites and mix the dough until smooth?
4. Instructing students on labor protection.
Conversation withstudents on questions:
What dangerous tools and equipment will you work with today, and how are they dangerous?
What safety rules must be observed when working with a knife?
What safety rules do they follow when working with a meat grinder?
What personal protective equipment is used when working with hot objects?
What should you do first if you get burned?
IV. Practical work.
Students work in teams, choosing practical work no. 5 or no. 6, if they wish. At the end of cooking, students set tables and conduct tasting of cooked pancakes and cookies.
V. Lesson summary.
1. Self-analysis of students' activities.
In self-examination, students should respond to such inrequests:
What have you learned in class today?
Can you apply your knowledge at home?
How tasty did your flour products turn out to be?
What difficulties did you have while preparing these dishes and how did you overcome them?
Were you injured while working?
2. Grading, their argumentation.
Homework: textbook, § 7, p. 36-40; answer questions on p. 40.
Dough and pastry, what products are needed (useful tips)
You decide to make a cake or some other confection and you know what kind of products you need. But is such a selection of products always made correct? Some of you know this well, but others think you do not know enough about it. I also cannot claim that I know about it. Hope this post is helpful.
So, let's begin to understand the information that I read here: recepti.sdn.ru. What are the main products used:
Flour, sugar, salt, yeast, milk, sour cream, cream, cottage cheese, honey, rum, liqueur, cheese, eggs, butter, vegetable oil, lard, goose fat, potatoes, edible chestnuts, fruits, berries, vegetables, lemons, oranges, etc.
And now you will learn more about each product:
- flour - d For confectionery products, they use mainly wheat flour of the highest and first grades, flour-grit and, in some cases, second-grade flour or even rye flour. It should be remembered that the same type of flour can have a different gluten content and, therefore, different moisture absorption. Therefore, when adding liquid, the hostess herself must regulate the dose of milk, sour cream and water, even in cases where the amount of these products is precisely indicated in the recipe.
Before kneading the dough, the flour must be sieved in order not only to clean it of foreign impurities, random objects, etc., but also to ventilate it. At the same time, it is loosened and saturated with oxygen, which is necessary for a better rise of the dough;
- cottage cheese - with the addition of other products (sugar, salt, grated peel of lemons, oranges, etc.) is used as a filling;
- cheese - Dutch and other types of hard cheese are used to prepare boiled dough (noodles), salty products for tea and sandwiches;
- eggs - a necessary product for the preparation of confectionery. They give the products flavor, porosity and make the dough stickier.
Before eating, the eggs are washed in a weak solution of baking soda, then rinsed with clean water and wiped with a dry cloth. This is done in order to wash off bacteria that are present in large quantities on the shell;
- sugar - used in a wide variety of forms: dissolved in water, milk, wine, cream; pounded with butter or margarine, egg yolk; whipped with egg white; mixed with ground nuts, poppy seeds, almonds; grated with cottage cheese and other products;
- milk - they are mainly used heated to 35 - 40 °, since at a lower temperature the yeast fungi lose their activity, and a temperature above 40 ° kills them. Milk is sometimes replaced with water;
- cream - for confectionery products, in most cases, they are whipped, for which they are cooled to 8 - 10 °;
- sour cream - used best cold, thick consistency, used for the preparation of flour products;
- butter, margarine, lard, goose fat - used in the preparation of products from flour, sweet dishes, cream, used to lubricate baking sheets and molds, the surface of products, frying donuts, pancakes, etc.;
- yeast, baking soda, ammonium, cookie powder - leavening agents necessary for raising the dough (increasing its volume). They give the dough a light, porous appearance;
Cookies Powder is very common in the book's recipes. It is a mixture of baking soda, flour, and citric acid. The hostess can prepare the powder herself by mixing baking soda - 5.0 g;
citric acid - 3.0 g
flour - 12.0 g
total - 20.0 g
One pack of "Cookie Powder" is designed for an average of 500 G flour. In all cases where cookie powder is required as a baking powder, mix it dry with flour and only then knead the dough. Powder diluted in milk or water loses its quality;
- from fruits, fruits, vegetables and berries - apples, pears, cherries, cherries, apricots, peaches, plums, rennlode, red currants, raspberries, strawberries, oranges, lemons, edible chestnuts, potatoes, walnut kernels, almonds, granular black coffee, etc. are used in confectionery;
- gelatin - a gelling agent, used for the preparation of sweet dishes;
- vanillin, vanilla, cloves, cinnamon, cumin - added to the dough and filling mainly to taste.
- chocolate used in dough, cream, glaze, for sprinkling in various forms, i.e. melted, grated, chopped;
- cocoa powder it is used for the preparation of filling, cream, glaze, etc.
