Definition of macaroni product's properties at cooking.
Swelling degree of macaroni products and their condition after cooking.The cooked products should be elastic, do not stick together, form whom and collapse on seams. Superfluous swelling and sticking give to macaroni unpleasant taste. They are worse digested, as become impenetrable for digestive juices. Insufficient swelling gives hard and bad digested product. The swelling degree of macaroni products is measured by increase of their volume at cooking, which according to the standard should be not less than twice.
Definition of increasing volume at cooking.50 g of dry products is added into measuring cylinder (by capacity 500 ml) filled by water with room temperature till to certain level. To remove air bubbles the cylinder is shaken. Volume of taken products is defined by increasing of water level. Then water is merged, and the product is transferred into saucepan with boiling water (600 ml), where macaroni is cooked up to doneness. The macaroni is separated of water. The macaroni again is placed in the measuring cylinder. Volume of the cooked macaroni is defined by increasing of water level.
Notes in laboratory magazine
Initial volume of water in the cylinder………………V0, ml
Volume of water after adding raw macaroni … ….. V1, ml
Volume of crude macaroni before cooking ….. V2 = (V1-V0) ml
Volume of water after adding cooked macaroni … … .V3, ml
Volume of macaroni after cooking V4 = (V3-V0) ml
Coefficient of increasing volume……......... К= 
Coefficient of increasing volume is calculated correct to 0,5.
Duration of cooking.According to the standard duration of cooking of macaroni should be following: for macaroni by a diameter more 5,5 mm no more than 20 minutes; for macaroni by a diameter up to 5,5 mm no more than 15minutes; for vermicelli by a diameter from 1,2 mm, noodles and figured products no more than 15 minutes; for vermicelli by a diameter up to 1,2 mm no more than 10 minutes.
Definition of a breakage, crumbs and deformed products.
The breakage worsens appearance of products. The fine fragments and pieces shorter than of 1/3 normal sizes are considered as crumb. A breakage and crumb are result of wrong technological process or unsatisfactory quality of raw material.
Deformed products are products lost the form (macaroni without apertures or strongly curved; assembled noodles; crumpled elbow products and so on).
At breakage definition deformed products and crumb are selected, separately weighted and the received masses are shown in percentage to common mass of macaroni products in unit of packing.
The admitted limits of a breakage and deformed products are shown in the table 1.
Table 1-Admitted norms of a breakage and deformed products
| Products | Percent by mass, no more | ||
| breakage | crumb | deformed products | |
| packed | |||
| macaroni……………………………… | 3-5 | 1-2 | 1,5-2 |
| other views…………………………… | 3-5 | 2-5 | |
| weighted out | |||
| macaroni……………………………… | 6-10 | 2-5 | |
| other views…………………………… | 6-10 | 3-10 | 7-10 |
The content and character of metal impurity. In macaroni products metal impurity can be casually met, their contentshould notbe more 3 mg on 1 kg, and size of separate particles of metal impurity is 0,3 mm in the greatest linear measurement. If metal impurity has theneedle or plate form, irrespective of mass, the macaroni products are banned to release from factory.
Report
In according to the performed work students make a conclusion and journalize
New words:
food value – питательность
energetic value - калорийность
digest – усваиваться
fast – быстрый
simple – простой
course - блюдо
handling – разделка
semolina – крупка
leavening – разрыхление
be expose – подвергаться
leavening – разрыхление
fermentation - брожение
elbow products – рожки
feathers – перья
web - паутина
thin – тонкий
casually – случайно
measurement – измерение
needle - иголка
plate – пластина
Control questions
1. Technological process of macaroni production
2. Types of macaroni products depending on form
3. What flour is used for macaroni manufacture?
Laboratory work #8
Analysis of bread and bakery products. Analysis of biscuit
The purpose of the work: to learn to define theorganoleptical, physical and chemical properties of bakery products (biscuits).
Theoretical part
Biscuit is high-caloric product prepared from flour and other materials. Biscuit contains proteins, sugar, fat, starch and so on. Caloric value of biscuit is about 4500 kcal/kg or 18.84×106Dj/kg.
Biscuits are produced in two kinds: sugary and prolonged. Sugary biscuit is brittle, crisp, with well sponginess, water absorptionand soft structure.Prolonged biscuit is harder, less brittle and porous, worse absorbs water.
Differences in biscuit properties are achieved by various quantity of sugar and fat and various technological conditions for dough preparation. At mixing of sugary dough the swelling of fibrin proteins is limited (more quantity of sugar and fat, less humidity and temperature, less duration of mixing).
At preparation of prolonged doughthe full swelling of fibrin proteins is achieved. Quality of biscuit is evaluated by average test and is distributed for all production.
The techniques of the work performance: technical scales, drying case.