The organoleptic indicators include appearance (the nature of the surface, painting and the condition of the peel, the thickness of it, the absence or presence of peeling of the crust from the ball and the shape of the product), the state of the crumb (freshness, the absence, the absence of tests of the dough, the nature of the porosity and elasticity of the ball), the taste , smell, the presence of a crunch from mineral impurities, diseases of bread. Organoleptic estimate The quality of bread and bakery products is carried out in accordance with the requirements of GOST, GOST, GOST, GOST for three groups of indicators:
· I Group - appearance indicators;
· II group - indicators of the state of the ball;
· III Group - taste and smell.
The data on the organoleptic estimate of the studied samples of bread is presented in Tables 9, 10, 11, 12, 13.
Table 9.
Organoleptic assessment of the quality of wheat bread from flour 1 variety
The name of indicators | Characteristic according to GOST | |
Corresponds to bread form in which baking was made, with a slightly convex top crust, without side splashes. |
||
1.2. Surface | Without large cracks and undernsums, smooth, the presence of a seam from divider-stacker is allowed |
|
Light yellow |
||
2. State of Mankish 2.1. Openness | ||
2.2. Promises | Without lumps and necross tracks |
|
2.3. Porosity | Developed, without voids and seals | Corresponds to samples 1 and 2. Sample 3, the porosity is uneven, with the presence of emptiness |
Peculiar to this form, without an extraneous lift |
||
Peculiar to this type of product, without odor |
Thus, in samples No. 1 and No. 2, the appearance, the state of the ball, the taste and aroma meets the requirements of regulatory documents. The bread is properly baked, from a well-cooked dough, the correct shape, with a well-painted, the twisted crust is better absorbed. And in sample No. 3, the porridge is wet to the touch, the porosity is uneven with the presence of emptiness. The quality of the studied samples of wheat breads of the first grade bread is unstable, since it is not always compliance with the requirement of the guest for organoleptic indicators.
Table 10.
Organoleptic assessment of the quality of bread "Darnitsky"
The name of indicators | Characteristic according to GOST | The actual characteristic of the samples |
1. Appearance: 1.1. Form (type) | Round, oval, not blurry, without tritis. | |
1.2. Surface | Rough, without large cracks and undernsums, allowed by nap, milderous and lower crusts. |
|
Dark brown |
||
2. State of Mankish 2.1. Openness | Upper, not wet to the touch, elastic, after easy pressing | Corresponds to samples 1 and 2. Sample 3 crumbs are wet to the touch. |
2.2. Promises | Without lumps and necross tracks | Without lumps and necross tracks |
2.3. Porosity | Developed without emptiness and seals |
|
Peculiar to this form, without an extraneous lift | Peculiar to this form, without an extraneous lift |
|
Peculiar to this form, without odor |
In appearance samples of bread Darnitsky from rye- wheat flour It has a rounded, unless, but all samples have tritties from the side and the presence of a bare bowl. The taste and smell are characteristic of rye-wheat flour. Sample number 1 is not sufficiently buckled, wetted to the touch, there is a detachment of the upper crust from the ball.
Thus, in accordance with the appearance, the form, taste and odor in all samples, the form does not comply with the requirements of GOST, because there are tritists, and sample 1 also does not meet the requirements of the GOST state of the ball.
Table 11.
Organoleptic indicators of the quality of bread "Bogatyrsky"
The name of indicators | Characteristic according to GOST | The actual characteristic of the samples |
1. Appearance: 1.1. Form (type) | Corresponds to bread form in which baking was made, without side float | Rounded, with the presence of tries in all samples |
1.2. Surface | Rough, without large cracks and undernsums, allowed torture to the top and bottom crust. |
|
From light brown to dark brown | Dark brown |
|
2. State of Mankish 2.1. Openness | Corresponds to samples 2 and 3. Sample 1 crumbs are wet to the touch |
|
2.2. Promises | Without lumps and necross tracks | Without lumps and necross tracks |
2.3. Porosity | Developed without emptiness and seals. It is not allowed to peel the crust from the ball. | Corresponds to. Sample 1 Detachment of the upper crust from the ball |
Peculiar to this form, without an extraneous lift | Peculiar to this form, without an extraneous lift |
|
Peculiar to this form, without odor | Peculiar to this form, without odor |
According to organoleptic performance indicators, the sample of bread No. 1 does not comply with the requirements of GOST as a state of the ball - the crumb wet to the touch, frightening, damp, has a slight detachment of the upper crust from the ball. Samples No. 2 and No. 3, all quality indicators comply with the requirements of GOST.
Bread "cut" from wheat flour 1 variety is the right shape of a rough surface, with the presence of bran, without large cracks, a bruised, the taste and smell characteristic of wheat bread. Thus, in all the quality indicators, the bran bread meets the requirements of GOST.
Table 12.
Organoleptic indicators of the quality of bran bread
The name of indicators | Characteristic according to GOST | The actual characteristic of the samples |
1. Appearance: 1.1. Form (form) | Corresponds to bread form in which baking was made, with a slightly convex top crust, without side splashes. | Corresponds to bread form in which baking was made, with a slightly convex top crust, without side splashes. |
1.2. Surface | Without large cracks and undernsums, smooth, the presence of a seam from the shape divider for molding bread is allowed. | Without large cracks and undernsums, smooth, the presence of a seam from the shape divider for molding bread is allowed. |
From light yellow to dark brown | Light yellow |
|
2. State of Mankish 2.1. Openness | Break-free, not wet to the touch, elastic, after easy pressure with his fingers, should take an initial shape. | Break-free, not wet to the touch, elastic, after easy pressure with his fingers, should take an initial shape. |
Peculiar to this form, without an extraneous lift | Peculiar to this form, without an extraneous lift |
|
Peculiar to this type of product, without odor | Peculiar to this type of product, without odor |
Organoleptic indicators of the quality of bread "Aroma" were evaluated not to the technical conditions on which it was made in view of their inaccessibility (TU), and according to GOST, because it is made of wheat flour 1 of the variety, which allows you to compare the quality indicators. Thus, in all indicators of the quality of the bread "Aroma" complies with the requirements of GOST.
Table 13.
Organoleptic indicators of the quality of bread "Aroma"
The name of indicators | Characteristic according to GOST | The actual characteristic of the samples |
1. Appearance: 1.2. Surface | Corresponds to bread form Without large cracks and undernsums, smooth, the presence of a seam from the shape divider for molding bread is allowed. | Without large cracks and undernsums, smooth, the presence of a seam from the shape divider for molding bread is allowed. |
From light yellow to dark brown | Light yellow |
|
2. State of Mankish 2.1. Openness | Break-free, not wet to the touch, elastic, after easy pressure with his fingers, should take an initial shape. | Buckled, not wet to the touch, elastic, after the easy pressure with my fingers should take |
Peculiar to this form, without an extraneous lift | Peculiar to this form, without an extraneous lift |
|
Peculiar to this type of product, without odor | Peculiar to this type of product, without odor |
Table 14.
Organoleptic indicators of the quality of bread "8 cereals"
The name of indicators | Characteristic according to GOST | The actual characteristic of the samples |
1. Appearance: 1.1. Form (form) | Corresponds to bread form in which baking was made, with a slightly convex top crust, without side splashes. | Corresponds to bread form in which pastries were baking, with a slightly convex top crust, without side splashes |
1.2. Surface | Without large cracks and undernsums, smooth, the presence of a seam from the shape divider for molding bread is allowed. | Without large cracks and undernsums, smooth, the presence of a seam from the shape divider for molding bread is allowed. |
From light yellow to dark brown | Light yellow |
|
2. State of Mankish 2.1. Openness | Break-free, not wet to the touch, elastic, after easy pressure with his fingers, should take an initial shape. | Corresponds to sample 1. Sample 2 and 3 crumbs are wet to the touch, raw, crushing |
2.2 Promises | Without lumps and necross tracks | Without lumps and necross tracks |
2.3 porosity | Developed without emptiness and seals. Not allowed | Developed without emptiness and seals. Not allowed |
Peculiar to this form, without an extraneous lift | Peculiar to this form, without an extraneous lift |
|
Peculiar to this type of product, without odor | Peculiar to this type of product, without odor |
Organoleptic performance indicators at the sample of bread "8 cereals" were compared with quality indicators specified in GOST "rye bread and a mixture of rye and wheat flour. General technical conditions"Although this type of bread is made according to that, it allows its composition to compare quality indicators from GOST and the indicators specified in that should not be lower than the requirements of GOST. The balls of the samples number 2 and №3 are wet, when cutting with a knife, froze, components (seeds of sunflower, sesame, etc.) are not distributed uniformly throughout the bread volume. Thus, these samples do not comply with the requirements of regulatory documents.
Difference in rye and wheat hub due to a variety (exit) of flour, taken for its baking. Depending on the method of baking bread can be form, i.e. Baked in forms or subware, baked on the nasty.
The surface of the bread should be smooth, without large cracks and oversights. Major is considered to be cracks width more than 1 cm, passing through the entire top crust in one or several directions.
The color of the bread should be uniform, brown-brown with some glitter of top and side peel in a sub-bread and top crust in forms Bread. The burner of the crust is not allowed as well as excessive pallor. The transition from the crust to the crumb must be gradual, the peel is not allowed from the crust.
The shape of bread should be correct, not blurry, not mint, without sidelines and other defects. The thickness of the upper crust is allowed not more than 3-4 mm. The bottom bread has a lower crust of no more than 5 mm, at molds - no more than 3 mm.
The taste of bread should be moderately sour, not saved, without signs of bitterness or an extraneous lift, without a crunch on the teeth from mineral impurities. The smell of bread should be characterized by this type and variety without outsiders.
The state of the ball is taken into account according to the degree of uncertium, the intensity and uniformity of the test of the test, porosity and elasticity. The bread should be well bucket, not sticky, not wet to the touch, without lumps and traces of the necross, evenly porous. There is no emptiness and challenge in the pool, i.e. Dense, watery, not containing portions, are usually located at the bottom crust. The mistakes should be quite elastic, not rushing, not worn. With a light pressure with a finger - to quickly take the original shape.
Determination of the porosity of bread.Cut from the ball 1 cube with a volume of 27 cm 3, with 3 cm sides (the cut-out cube is a bread volume along with air. After that, the cube is divided into several parts (16), from which dense balls with a diameter of 1 cm, squeezing them up well It is possible to dense pores and displacing air from them. Thus, the amount of bread without air is obtained.
Then, the balls prepared from one cube are lowered into a narrow graded cylinder with divisions up to 0.5 cm, filled to any particular division. vegetable oil. To increase the level of oil in the vessel and are judged on the volume of compressed bread cube (no air). In order to determine the volume of pores occupied by air in a cube of bread, subtracted from the initial volume of bread with air 27 cm 3 The resulting second volume of bread without air and the difference is expressed as a percentage.
Example: Suppose that after immersing in the oil of compressed bread balls made from a cube of bread 27 cm 3, the oil level in the cylinder rose from the 25th division to the 40th, i.e. For 15 divisions. Consequently, the volume of pores in bread is 27-15 \u003d 12 cm 3, therefore, the desired porosity of the bread will be 12 ∙ 100: 27 \u003d 44.4%
The result is compared with sanitary and hygienic requirements for bread porosity:
wheat flour bread, top grade - 70-72%;
first grade - 65-68%;
second grade - 63-65%;
rust-wheat bread, subholdy - 47%;
forms - 50%;
bread out rye flour, riding - 49-50%;
sown - 55-57%
Defeating of bread mold, potato disease and pigment-forming bacteria. Molding bread. Amazed mold mainly a mealky. Collecting bread is observed with high humidity and storage in adverse conditions (in dark, poorly ventilated rooms). The process of mold is determined by the development of Penicillium Glaucum mushrooms (green mold), MuCedo Muced (Golly Mold), etc.
When molding, the chemical composition of bread changes and substances are formed with an unpleasant odor. Bread hit by mold is not allowed to use for nutritional purposes.
Potato (pulling) disease. Bread damage occurs as a result of the development and livelihoods in it bacteria from the Mecentericum group, constantly present on potatoes. Potato disease pathogens are widespread in the external environment and easily fall into flour and dough. They contain spores resistant to heating, withstring even bread baking temperature.
Potato disease is affected mainly wheat bread with high humidity and high acidity when storing it in close, hot, poorly ventilated warehouses, as a rule, in the hot season. Rye bread due to high acidity potato disease is not amazed. The mistakes of the affected bread is a sticky, hard, dirty-brown mass, publishing a specific smell of rotting fruit. In this discharge mass, water-soluble products of starch hydrolysis (dextrin, sugar) and protein decay products (peptose, albumose, etc.) are contained.
Bread infected with potato disease is unsuitable for eating.
Bread damage to pigment-forming bacteria is manifested in the form of mucous bright red spots caused by the vital activity of the pigment-forming microbe B.Prodigiosus, known as the wonderful stick, on wheat flour products. The development of bacteria occurs in close, wet, hot rooms. Changes in bread do not harm, however, in connection with the unusual coloring, this bread is not used in food.
Hygienic examination of canned canned . The evaluation of canned goods is carried out in accordance with SanPine 2.3.2.560-96 and GOSTS 13534-89 "Canned meat"; 50105-92 "Canned food and condoms from fish."
Canned canned matter, depending on the method of canning, are manufactured as true canned food and how to condoms. True canned food is a sterile food product in hermetically clogged container, subjected to sterilization in special autoclaves. Condestrians are not sterile foods (spasters, herring, etc.), filled with marinade or spicy brine and hermetically visited banks. Condos are not presented the requirements of the sterility of the product. They can be stored briefly and only in the cold.
Canned food can be meat, fish, vegetable, meat, fruit. The contents of cans must respond to the name indicated on the label. Roast canned food and condoms are produced in tin or glass containers.
With a sanitary examination of canned food, the state of the container is established and a study of the quality of the contents of cans is carried out in accordance with the requirements for this type of canned.
External inspection of cans: note the status of the label, the inscription content on the label, the presence of visible defects of the shape of the can, disruption of tightness, rusty stains, the condition of the seam, the content of impulses on the lid and the bottom of the cans.
The prints indicate: 1) the number of production is two digits (before the ninth sign in front of 0); 2) the month of production - two digits (before the ninth sign in front of 0); 3) year of production - two recent digits; 4) the shift number is one digit; 5) Assortment number 1-3 digits. For canned top grade, the letter "B" is added to it; 6) System Index - 1-2 Letters: A - Meat Industry, R - Fish Industry, K - Fruit and Vegetable Economy, U.S.- Compaction, M.S. - agricultural production, LH - forestry; 7) The number of the manufacturer is 1-3 digits. Writing can be given all of two lines on the lid or on the lid in two lines with the date of development and the shift number and the assortment number, and on the bottom with the system index and the enterprise number.
131088 or on the lid 131088
and on the bottom and 151
Canned food worked on October 13, 1988 in 1 shift with an assortment number 183 by the meat industry №
151.
With an external inspection, the cans pay attention to the state of the bottom: for the presence of their bloating (bombing). The bombing may have different origins: a) microbial (due to the formation of gas-sulfue microorganisms, methane, ammonia, carbon dioxide); b) physical due to heating, freezing of the product or overflow of the bank, as well as its deformation; c) the chemical, caused by the swollen of the bottom due to the formation of hydrogen as a result of the action of the acids of can fill the metal covering the jar.
The data of the external inspection of banks are recorded in the analysis protocol, after which they begin to study the banks on the tightness of the packaging using the arbitral and simplified method.
Simplified method: the bank is released from the label, wipe from the lubricating layer of vaseline, is tied up with twine and immersed in the water preheated to boiling. The amount of water should be 4 times the volume of the bank. Water must completely cover the bank submerged in it. The water temperature after immersion in it can fall, it needs to be maintained at no lower than 85 ° C. Bank is withstanding B. hot water For 5-7 minutes.
With a violation of the tightness of canned packing on the surface of the water, air bubbles appear.
Russian Academy culinary art and bakery skill.
Department of commodity
abstract
Performed: student of the T-205 group Ivanov S.S.
Checked: Lecturer Rubleva M.A.
Introduction ................................................................................. ..3
General concepts of quality food products……………..………………...4
Introduction to the quality of rye, rye-wheat and wheat bread ........................................................................................7
Organoleptic estimate according to the requirements of GOST .............................. ..10
Food safety ......................................................12
Conclusion .................................................................................. 15
Introduction
Topic: Organoleptic assessment of the quality of rye, rye-wheat and wheat bread.
The purpose of the lesson: familiarize yourself with the basics of organizingptic assessment of the quality of rye, rye-wheat and wheat bread.
1. Acquaintance with the concept "Organoleptic" assessment of the quality of food products.
2. Conducting an organoleptic assessment of quality.
3. Conclusion based on the results of organoleptic assessment of product quality.
General concepts of food quality.
The quality of food products is a set of properties that reflect the product ability to provide organoleptic characteristics, the need for the body in food substances, its safety for health, reliability in manufacturing and storage.
Product quality is determined by a set of properties that determine the suitability to satisfy certain human needs in accordance with the appointment. Sensory, or organoleptic, methods based on the analysis of sense of human senses are widely used to assess consumer merits of food products.
Under the organoleptic assessment of the quality of food and taste products understands general assessment techniques, in which information about the quality of food products is perceived through human sense organs. Organoleptic analysis is based on the use of scientifically based methods and conditions that guarantee accuracy and reproducibility of results.
Organoleptic properties are the properties of objects assessed by human senses (taste, smell, consistency, painting, appearance, etc.). Organoleptic analysis of food and taste products is carried out through tastings, i.e., studies carried out with the help of the senses of a specialist - a tastor without the use of measuring instruments.
Quality indicators determined by vision:
appearance - the overall visual sensation produced by the product;
form - compound of geometric properties (proportions) of the product;
color - the impression caused by a light pulse defined by the dominant light wavelength and intensity;
the gloss is the ability of the product to reflect most of the rays falling on its surface depending on the smoothness of the product surface;
transparency - property of liquid products, determined by the degree of light transmission through a liquid layer of a certain thickness.
Quality indicators determined by deep touch (push):
consistency - the product property due to its viscosity and determined degree of deformation during prescription;
density - the property of the product resistance to a product;
elasticity - product ability to return the original form after the cessation of a local pressure, not exceeding the critical value (elasticity limit).
Quality indicators defined by the smell:
the smell is the impression that occurs when the smell receptors arising, determined by qualitatively and quantitatively;
the aroma is a pleasant natural characteristic smell of raw materials (milk, fruit, spices, etc.);
"Bouquet" - a pleasant developing smell under the influence of complex processes occurring during ripening, fermentation and fermentation (for example, a "bouquet" of a weathered wine).
Quality indicators defined in the oral cavity:
comprehensive - the impression of the touch produced by the product juice during chewing (for example, a juicy, low-tech product, dryish, dry);
homogeneity - the impression of the touch, produced by the size of the particles of the product (uniformity of chocolate mass, candy filling);
the consistency is the touch associated with the thickness, the adhesiveness of the product, the pressure of the pressure; It is felt when distributing the product in the language (liquid consistency, syrup, thick, dense);
fiscase - the impression caused by the fibers that have resistance when chewing the product, which can be felt high quality and quantitatively (for example, meat with thin fibers);
cuddiness - the properties of a solid product crumble when sinking and chewing, due to a weak degree of adhesion between particles;
tenderness is a conditional term, assessed as a resistance that has a product when chewing (for example, a soft apple, crissed cucumber, gentle meat);
the tartness is a sense of touch caused by the fact that the inner surface of the oral cavity is tightened and dryness appears in the mouth;
taste - a feeling that occurs when the receptor is excited and defined as high quality (sweet, salty, sour, bitter) and quantitatively (intensity of taste);
fleor, or goody, is a complex impression of taste, odor and touch when distributing the product in the oral cavity, determined by both qualitatively and quantitatively.
To evaluate some products, specific features not shown in the above classification are used.
Organoleptic indicators of products belong to an immeasurable, the values \u200b\u200bof which cannot be expressed in physical dimensional scales. The characteristic of taste, odor, consistency and other sensory signs lead in high-quality descriptions. To transfer quality to the amount, dimensionless scales are used in the expert assessment: usually in points, less often in the fractions of a unit or percentage.
The score is an ordered set of numbers and qualitative characteristicswhich are provided in accordance with the estimated objects according to the specified feature.
The score is used to appoint a quantitative assessment objects, which is a measure of expressing a qualitative level of the feature. The scale is characterized by a range, or by baldness, under which they understand the number of quality levels included in the scale, in other words, the number of estimated points does not always coincide with the number of points, since points can be divided into a share (1.1-1.5-1.7 Score, etc.) or when evaluated, not all points (5.10, 15, 20-50 points, etc.) can be used. For example, the scale with the highest estimate of five gradation points after 0.5 points has the same range as a scale with a higher estimate of 10 points and gradation after 1 point and analogically scale with a maximum score of 100 points and gradation through 10 points. If 0 is not used in these scores, then all of them have the same range with 10 levels of quality.
When developing scores, the gradation of the scale determine depending on the nature of the task, the quality of experts, the necessary accuracy of the results and the possibility of a verbal description characteristic of quality levels.
For an expert assessment of product quality, it is recommended to use scales with an odd number of quality levels, the scoreboards having three, five, seven, nine gradations that may match or not coincide with the number of points can be used more often.
Acquaintance with the quality of rye, rye-wheat and wheat bread.
Bread to organoleptic indicators include: appearance (surface nature, painting and peeling condition, the thickness of it, the absence or presence of peeling of the crust from the ball and the form of the product), the condition of the ball (freshness, passengerness, the lack of signs of the umbrella of the test, the character of porosity and elasticity of the ball) , taste, smell, the presence of a crunch from mineral impurities, diseases of bread. The 30-point scale of the organoleptic assessment of the quality of bread is used. (Table 1.)
Table 1.
30-point scale of organoleptic assessment of the quality of bread.
|
Indicators |
The factors of significance of indicators |
Quality assessment, points |
||
|
excellent |
oK |
satisfactorily |
||
|
The form |
||||
|
Surface |
4,5-4 |
3-2,5 |
1,5-1 |
|
|
Condition of mankie |
||||
|
Smell |
||||
|
Taste |
2,5-1 |
|||
|
Sum |
30-25 |
20-15 |
10-5 |
|
The appearance is characterized by the form, the condition of the surface, thickness and painting crust and is determined by the inspection.
The form Must be correct, not blurry, without lateral smelters of shape defects: the depression of the side and lower crust, the balls are smelted, the siled shape, the blurred top crust, cracks with large cracks are cracks passing through the entire top crust in one or several directions and having a width of more than 1 cm
Large undermines are subligations, covering the entire length of one of the lateral sides of the shape bread or more than half of the circumference of the feeder and having a width of more than 1 cm. In mold and more than 2 cm. In the sub-standard.
Surface It must be even for products from varietal flour and slightly, rough for products from a wobble flour. The surface defects of the upper and side crust breaks, dark painted bubbles on the upper crust, a buggy surface with swollen and cracks.
Cork thickness in products is allowed not more than 4mm. Cork defects: too thick, thin or uneven thickness, contaminated.
The color of the crust should be uniform, from a pale yellow to dark brown can be with a gloss. Defects: Hortal, unevenly painted.
Condition of mankie Products are evaluated by its passengerness, makes, porosity, elasticity and freshness. The mistakes should be well bucket, not sticky and not wet to the touch.
Porosity should be uniform, without voids and signs of challenge (rope mass). The characteristic of the porosity of the bread pays attention to the amount of pores (small, large, medium) and pore wall thickness (thin-walled, medium thickness, thick-walled).
The elasticity of bread should be good. After a lung pressure with fingers, the ball should take the original shape. If the crumb has little deformed, then it is characterized as "dense" or "compacted". The bowkish, which is pressed and quickly restored, leaving the trace as "very elastic". If the crumb does not restore the load after removing the load of its original structure (the deepening remains), then it is estimated as "inelastic" or "not enough elastic." Defects: wet, sticky, dry and crumbling and crumbber, breaking it and detachable, the presence of challenge or noncrossments (lumps of dry flour or other inclusions).
Taste and smell Must be peculiar to the taste of the product, without extraneous tastes and smells. When chewing bread, a crunch should not be felt on the teeth from the presence of mineral impurities. Taste and smell defects: the absence of a taste characteristic of taste and smell, fresh, stale, bitter, salty taste, extraneous tastes.
Organoleptic assessment for the requirements of GOST.
Organoleptic assessment of the quality of bread and bakery products is carried out in accordance with the requirements of GOST in three indicators
I group - appearance indicators,
Group II - the status of the state of the ball,
III Group - taste and smell.
Bread should be produced from the items and the mass of flour of the corresponding formulation of GOST 27845-88. The permissible deviations at a smaller side of the installed mass of one of the masculine at the end of the term of maximum exposure at the enterprise after the excavation from the furnace should not exceed 3.0% of the mass of the individual and 2.5% of the average weight of 10 products.
For organoleptic indicators, bread must comply with the requirements:
Appearance and form:
The forms - the corresponding grain form in which the baking was made, with a slightly convex top crust, without side float.
Podova - rounded, oval or oblong - oval, not blurred, without tritis.
Surface. Without large cracks and undernsums, with or without adhesions or without them in accordance with technological instructions; With longitudinal reliefs and a circular relief - a rim on the edge. It is allowed: milderness for feeding bread, the presence of a seam from the divider - stacker for the shape of bread, small bubbles, unexpassed wrinkle for road bread in the package.
Color. From light - yellow to dark brown. It is allowed: whisening for wheat bread from wallpaper flour; Small stain more intense color. Lighter color in the places of the outbreak.
Bishper condition:
Openness. Upper, not wet to the touch. Elastic, after easy pressure with fingers, the balls should take the original shape.
Mesom. Without lumps and necross traces.
Porosity. Developed without emptiness and seals.
Taste. Property in this product, without an extraneous lift.
Smell. Property to this type of product, without odor.
Notes:
Cars are considered large, passing through the entire top crust in one or several directions and having a width more than 1 cm.
Close-ups are considered to be undermines, covering the entire length of one of the side of the bread or more than half of the circumference of the feeder and having a width more than 1 cm. in mold bread and more 2cm. In a sub-bread.
Food safety.
Food safety - the state of the reasonable confidence that foods are conventional conditions These use are not harmful and do not pose a hazard to the health of current and future generations determined by the correspondence food products The requirements of sanitary rules and norms and hygienic standards.
Food safety is one of the most important hygienic problems. This problem has become relevant in the last 15 -20 years, this is due to the fact that on our consumer market There is a massive entry of foreign food products, production technologies, storage and implementation conditions change; New technologies are being introduced, new types are used. chemical substances, their number is increasing in food; Of particular danger is contamination of food products due to environmental disadvantage of the environment.
According to foreign scientists with food in the human body, 30-80% of pollution arrives.
Currently, the Code of Legislative Acts on the composition, properties and quality of food products is currently operating in the developed countries of the West. To ensure guaranteed food safety, the process of industrialized countries has been created at the processing enterprises of industrialized countries, the hazard analysis system for critical control points (NASSR), which provides a system for monitoring quality in the production of food products in terms of risk criteria. This system for analyzing hazards for critical points is also called the technology for the safety of products.
Various dangers associated with food products are combined into several groups. Risk assessment in each group includes three main criteria: the severity, frequency of occurrence and the time of the negative effect. The severity of danger characterizes the type of the resulting effect, changing from weakly pronounced and temporary discomfort to more serious, but reversible consequences; Or irreversible consequences, including death. The frequency of occurrence indicates the number of cases or the intensity of the occurrence of this effect. The time of the occurrence of danger reflects the occurrence of the effect since the influence of danger to the immediate effect of the effect.
Types of dangers are unequal in the degree of risk, distributing into groups - from maximum to minimal risk:
1) the dangers of microbial and viral origin;
2) the dangers associated with the disadvantage or excess of nutritional substances in the human diet;
3) the dangers associated with pollution of food products from the external environment alien compounds;
4) the dangers of natural origin due to peculiarities chemical composition natural raw materials;
5) Dangers associated with social toxicants: smoking, alcohol, drugs;
6) Danger food additivesapplied in food production technology.
IN Russian Federation Taking into account the international and domestic experience of ecology of nutrition, on the basis of the Federal Law "On Sanitary and Epidemiological Welfare of the Population" of March 30, 1999 No. 52-FZ and Regulations on State Sanitary and Epidemiological Regulation, approved by the Government of the Russian Federation of July 24, 2000 No. 554 The sanitary and epidemiological rules and regulations "Hygienic requirements for safety and food value Food products SanPine 2.3.2.1078-01. "
Exposures from "Hygienic requirements for safety and food value of Sanpin 2.3.2.1078-01".
Food products must satisfy the physiological needs of a person in the necessary substances and energy, to respond to the requirements of the requirements for organoleptic and physicochemical indicators, and comply with the requirements for the admissible maintenance of chemical, radioactive, biologically active substances, and their compounds, microorganisms and other biological organisms representing the danger to the health of the current and future generations.
Hygienic safety requirements
Table 2
|
Index, group of products |
Indicators |
Permissible levels, mg / kg, no more |
Note |
|||||||
|
1.4.7. Bread, bakery and feather products |
Toxic elements: |
|||||||||
|
lead |
0,35 |
|||||||||
|
arsenic |
0,15 |
|||||||||
|
cadmium |
0,07 |
|||||||||
|
mercury |
0,015 |
|||||||||
|
Mycotoxins, pesticides |
by p. 1.4.4 |
|||||||||
|
Radionuclides: |
||||||||||
|
ceziy-137. |
BK / kg |
|||||||||
|
strontium-90. |
||||||||||
|
microbiological indicators |
||||||||||
|
Index, group of products |
KMAFANM, COME / G, not |
Product mass (g) in which not allowed |
Mold, koe / g, not |
Note |
||||||
|
more |
Bgcp (colors) |
S. aureus. |
Bacteria genus Proteus |
Pathogenic, including Salmonella |
more |
|||||
|
1.4.7.1. Bakery products (including pies, pancakes) |
1 · 10 3 |
|||||||||
Conclusion
Organoleptic assessment of the quality of bread and bakery products should be carried out in accordance with the requirements of GOST. Bread to organoleptic indicators include: appearance (surface nature, painting and peeling condition, the thickness of it, the absence or presence of peeling of the crust from the ball and the form of the product), the condition of the ball (freshness, passengerness, the lack of signs of the umbrella of the test, the character of porosity and elasticity of the ball) , taste, smell, the presence of a crunch from mineral impurities, diseases of bread.
Organoleptic assessment of the quality of food products allows you to identify a discrepancy and spend a qualitative place. Thus, prevent low-quality products to the consumer table. In this paper, a study was conducted in the quality of bread on organoleptic indicators. Listed invalid and permissible inconsistencies in organoleptic indicators. The regulatory framework was studied, the documentation for the safety of the population of food products in particular bakery products.
Bibliography
Hygienic requirements for safety and nutritional value of Sanpine food 2.3.2.1078-01
GOST 27845-88.
Timofeeva V.A. Products of food products M, Phoenix, 2013.
Methodical instructions for the performance of work.
Praying Anastasia, Jacupova Aina
The paper presents the analysis of theoretical material in the quality of the quality of bread, the practical (experimental) part is reflected with the appropriate conclusions
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Introduction
Bread and bakery belongs to an exceptional place in human nutrition. Bread never comes and contains almost all the necessary components: proteins, carbohydrates, few fats, vitamins and minerals.
Man chooses bread leaning on taste qualities, appearance, packaging, and only a small part of the population draws attention to the composition of the product. Accordingly, the composition of the product must reflect its quality, on the basis of the above we said hypothesis: whether the quality of the bread corresponds to the requirements of GOST.
purpose of work - To identify whether physico - chemical performance of the quality of bread meets the requirements of GOST.
Object of study -physico - Chemical Bread Quality Indicators
Subject of study -porosity, acidity and moisture content.
The following were formulated to implement the goaltasks:
- explore the information base on this topic;
- identify the most preferred by residents with. Meadow grade bread;
- master research methods;
- Determine the porosity of bread (according to GOST 5669-96 "Bakery products. Method for determining porosity")
- Identify the acidity of bread (according to GOST 5670-96 "Bakery products. Methods for determining acidity")
- Determine the moisture content in bread by drying to constant mass.
Research methods:
- Questioning
- Chemical experiment
- A little from the history and the benefits of bread.
Bread - the ambassador of the world and friendship between nations, remains and now. Life varies, revalued values, and bread-father, bread-bread lobs remains the greatest value. They accomplished the front with bread, met the war returned from the war, remembered those who will never return. Everyone has their bread. Everyone remembers his own way, perceives and appreciates it.
About bread, about the attitude to it should be said to write, so that the children ours do not grow by ignorant to ensure that for them, as for us, fathers and mothers, with the words of the homeland, friendship, peace, father, mother nearby standing the word bread. Love and respect for bread need to learn from childhood, instilling this love and in the family, and in children's garden, and at school.
For a long time, people used in the food grain in the raw form, then learned to rub them between stones, getting a barbell, and cook it. So the first millstones appeared, the first flour, the first bread.
The first bread had a view liquid porridge. She is a great-grandfather bread. It in our time is still used in the form of bread chowder in some countries of Africa and Asia.
Randomly, a person found that if overheated grains, that is, roasted, crush and mix with water, porridge turns out much more tastier than that he ate from raw grains. This was the second discovery of bread.
Archaeologists suggest that one day, during the preparation of grain porridge, part of it broke out and turned into a ruddy cake. She surprised man with his pleasant smell, appetizing views and taste. Then our distant ancestors made of thick grain porridge began to bake fresh bread in the form of a cake. Dense-in-dilated burnt pieces of brown mass have little resembled modern bread, but precisely from that time and originated on earth.
Breakfast is a charge of cheerfulness, a vitamin blow, the necessary energy, you need to have breakfast. Incorrect breakfast affects emotional attitude: if 2-3 hours after waking up your mood deteriorates, this means that you have eaten something wrong, or did not eat anything. Everyone saw what a classic American or Englishman breakfast looks like: dried bread with a thin layer of oil and a glass of freshly squeezed orange juice. This breakfast is the perfect beginning of the day, a full charge of the Vitamins group V. Vitamin B - the most cunning, if it is not enough in the body, you will be more and more in apathy and lethargy, and other vitamins are supported in a friendly, without them The entire vitamin assortment will fall into decline.So, in the morning, we eat bread, and the dried bread is easier to digest, plus - butter, plus - orange juice, and the daily rate of vitamin in your pocket.
Bread is white and black (rye). White bread bake from purified flour, shells and embryos (bran) are separated from the grains, so the white bread is stored longer (bran is quickly oxidized and spoil the flour) and has more homogeneous taste. It is believed that it is less useful than rye, because the fiber in it is very few, as well as other valuables. For example, iron in rzhan bread 4 times more than in white. Another unappetizing fact - flour whiten by "Chlorine". Researchers argue that black bread has a beneficial effect on the reproductive function, the people said the saying "Eat rye bread - you will not fall asleep with my wife." However, you should not exaggerate value rye breadIf you have increased acidity, gastritis or ulcer - use white bread or crackers. By the way, eating 500 grams white bread a day you provide yourself daily rate Calcium by 17%, phosphorus by 61, magnesium by 48 and iron by 70%.
Any bread contains amino acids - protein builders. Fat in bread is very small (0.5-1.5%), mainly it consists of carbohydrates. It happens that bread is enriched with additives - seeds, dried fruits, soybeans, all this is very useful, but it is not necessary to choose this bread.
Benign Bread has a clean surface, without coarse cracks, the crust is lagging behind me. German researchers found out that the bread crust is a rich source of antioxidants and gives much more useful health than the rest of the bread. Fine fresh buns are especially useful, they are often served in the canteens, they have a lot of crust in them - and it protects well.
- Bread Quality Requirements
The quality of bread and bakery products are determined by organoleptic and physicochemical indicators in accordance with the requirements of standards.
TO organoleptic indicators Believe the appearance, the condition of the crust and the ball, the taste and smell.
Table 1
Characteristics of organoleptic scraper quality indicators
Indicator | Characteristic | Example |
|
Appearance | The form of products should be correct, corresponding to this type of product. | The sublict bread shape is oval, elongated or rounded, without falling, by molds - with a slightly convex crust, without falling. |
|
Cork condition | The surface is smooth, without large cracks, supervisors, bubbles and pollution. | The color of the peel of wheat bread is from golden yellow to light brown, rye - from brown to dark brown, thickness of the crust - no more than 3-4 mm. |
|
Condition of mankie | The mistakes should be well ventured, not sticky, not wet to the touch, elastic, without lumps and necross marks. The porosity is uniform, developed. | ||
Taste and smell | The taste and smell must correspond to the type of product, without extraneous tastes and smells. |
The physico-chemical performance of the quality of bread is determined by laboratory methods and include the determination of the humidity of the ball, acidity, porosity, fat and sugar content (for products whose recipes provide fatty products and sugar), and depending on the type of product, highlights (drinkers), swellability (Bearing products), carbohydrate content, sodium chloride, iodine, etc. (dietary varieties).
We looked at the followingphysical and chemical indicators Bread quality: humidity, acidity, porosity.
table 2
Characteristics of physico - chemical performance of bread
Indicator | Characteristic |
|
Porosity | this is the volume of pores, expressed as a percentage of the total bread of bread. Bread with uniform shallow porosity, well burst is better soaked with digestive juices and is therefore fully absorbed. |
|
Acidity | It is expressed in degrees. During the fermentation of the dough in bread, lactic acid accumulates. Normal acidity improves the taste of bread, the lack of it makes bumps, and the surplus is sour. |
|
Humidity | Increased humidity reduces calorie and worsens the quality of bread. It is done heavier, it is worse assisted by the body. Such bread is faster subjected to mold, diseases, are easily deformed. The low moisture content of bread leads to the fact that it becomes dry, quickly worries, his taste worsens. The humidity of various products ranges from 34 to 51%. Thus, the overall bakery products of the highest grade must have a humidity of 24-39%, the first grade is 30-39%. |
Bread defects are due to the quality of raw materials and occur in violation of the technology of bread production, as well as in non-compliance with the conditions for transportation and storage of bread and bakery products. TOthe defects of the appearance include:
- improper form of products, which can be when using flour with low quality gluten, with improper molding and insufficient or excessive testing;
- cracks on the surface are formed when baking bread from a disturbing dough, and small bubbles - with baking from the poor test;
- dark color or thick crust appear with increasing temperature or baking time; An increased amount of sugar in the dough determines the dark color of the peel, low - pale.
When transporting and stored, bread can deform as a result of negligent or tight styling of hot products in container.
Defects of meakish It occurs when the use of flour obtained from the sprouted grain, or when the excessive amount of water is added, resulting in an impenetrable and sticky meakish. Cuddiness is due to insufficient amount of water when they knead; British is also a sign of bread coherent. The rapid membranes - the presence of flour lumps, the mossy (old bread) - caused by the insufficient kneading test. It is not allowed to have a challenge in bread. Challenge is a layer of compacted, unpaid sticky bowls usually at the bottom crust. During the storage, the challenge may occur when a multi-row styling of hot products.
Defects of taste and smell It can be when using flour, long stored or developed from defective grain. The bread of the distance has sour taste, and the misfortune is fresh. Saved, unfavorable taste caused by improper dosage of salt. The presence of a crunch on teeth when chewing bread can be caused by falling into the flour of mineral impurities; To the implementation of such bread is not allowed. When stored, the bread acquires the specific aroma and taste of a stalk bread.
Chapter II. Analysis of physico - chemical performance of bread quality
Analysis of physicoc - chemical performance of bread was carried out on the basis of the results of the survey proposed inAppendix 1.
According to the results of the survey, we revealed 3 varieties of bread, the most frequently used by the population of the village of Lugovy Tavrichesky Municipal District: wheat production of wheat production "Compleks Tavricheic"(1*) , bread wheat production villages Novoural(2*) , Wheat bread production of Sibchleb(3*).
The methodology for the analysis was conducted according to the requirements of GOST.
1) Humidity of bread
Humidity of bread is determined to calculate its energy value, product output and verification of the correctness of the dosage of the main raw materials - flour and water. The higher the humidity of the bread, the lower it energy value. With an increase in the humidity of bread by 1%, its output rises by 2-3%. To determine the humidity of the bread, the accelerated standard method is used, which is dried to a constant mass of the hubbeat hub. Wheater bread humidity on average 40-45%
The course of definition.
From the middle of the bakery product, a piece of a mass of about 70 g is cut off with a crust and a subcortex layer with a thickness of about 1 cm. The bowkish is quickly crushed with a knife and stirred. In pre-weighed fuces (or chemical glasses), two samples of 5 g are placed, suspended up to 0.01 g, and transfer them to the drying cabinet heated to a temperature of 140-145 ° C, where it is dried for 50 minutes at a temperature of 130 ± 2 ° C. Upon expiration, the fuces are removed, closed with covers and cooled in the excicorus (or in air) 10-15 minutes. The fuces are then weighed and calculate the moisture content of bread in percent:
ω (H 2 O) \u003d 100 · (M-M 1) / m
where m is the mass of raw balls; M.1
- Mass of dry matter bread.
The final result is expressed as the arithmetic average of two definitions. The results obtained are presented inTable 3.
Table 3.
Determination of Humidity of Harba
product code | m, G. | m 1, g | Ω (H 2 O),% |
Output : In the course of the experiment, the humidity was higher at the grade of bread production with. Novouralskoe, which meets the requirements of GOST. Humidity of grade 1 *, 3 * low.
2) Bread porosity
Under the porosity of bread, they understand the volume of pores that are in this volume of the ball, expressed in percent. Porosity (P) is calculated by the formula:
N \u003d 100 · (V-V 1) / V
where V is the volume of the cutting ball; V.1
- Volume of a borne ballproof compressed before the failure.
Porosity characterizes the important property of bread - its greater or less academic performance. Low porosity is usually inherent bread from poorly elevated dough. The porosity of wheat bread is 55-70%, depending on the variety of bread and the method of its baking. We carry out the definition of porosity on a simplified method.
The course of definition.
From the middle of the product, a cube of a ball with a length of a rib 3 cm is cut, which corresponds to the volume of the notch 27 cm3 (V). This cube is separated into several parts, compress them with their fingers until the pores are completely removed and the dense balls are made with a diameter of no more than 1 cm. The balls are lowered into a measuring cylinder with divisions of 0.5 or 1 ml, filled to a certain level kerosene or oil. By the difference in the level of fluid in the cylinder determine the volume of bread screens (V1) and the porosity is calculated.
For wheat bread make three excavations and find the average value of porosity.
Table 4.
Porosity of Hleb
product code | V, see 3 | V 1, cm 3 | Porosity,% |
81,5 |
|||
74,1 |
|||
70,3 |
Output : According to experimental indicators, the porosity of all the considered varieties of bread and the baton from 70% to 82%, which corresponds to the average and high indicators and indicates a well-release dough.
3) Bread Acidity
The acidity of bread is expressed in the degrees of acidity, under which they understand the number of milliliters of 0.1 n. Alkali solution required for neutralization of acids in 100 g of bread. For wheat bread acidity no more than 7-90 .
Progress
To determine the acidity of the bowkish bread, small pieces are cut off and are taken on technochemical scales with an accuracy of 0.01 g on 25 g. After careful grinding, it is transferred to a dry flask or a can with a volume of up to 500 ml with a well-fitted plug, in parts 250 ml Heated to 60 ° with distilled water. Initially, about 1/4 of the water taken into the flask with bread and rub the ball with a spatula to obtain a homogeneous mass, and then the remaining water is added, closed the flask with a plug and shake vigorously for 2-3 minutes. The mixture is allowed to stand at room temperature for 1 min, after which the liquid layer is drained into a dry flask through two layers of gauze. Subsequently, 50 ml of a sparkled liquid (without precipitate) is taken into two flasks, 2-3 drops of 1% alcohol phenolphthalene alcohol and titrates 0.1 N burettes. A solution of caustic sodium to the appearance of weakly-pink staining that does not disappear within a minute. Bread acidity is calculated by the formula
X \u003d a v 100 / p 10
where X is acidity in degrees; a - the number of ml 0.1 n. Alkali, which came to the titration of V ML hood; V is the exhaust volume taken for titration, ml; V is the total exhaust volume, ml; P - Mass sinks of bread, g.
Results are presented inTable 5.
Table 5.
Determination of the acidity of holster
Output. The bread of production of LLC "Complex Tavrichesky" exceeds the evidence of the acidity of GOST, the acidity of others is within the normal range.
Conclusions:
- He studied chemical and scientific literature on the quality of bread and bakery products, identified physico - chemical performance of bread: porosity, acidity and humidity.
- The analysis of the physico-chemical performance of the quality of bread, revealed that not all products complies with the requirements of GOST, therefore, the preparation recipe is not fully compliance, the conditions for storing and transporting goods may have been violated.
Literature
- GOST 5667-65. Bread and bakery products. Rules of acceptance, methods of sampling, methods for determining organoleptic indicators and weights of the product.
- Barabanova, E. N. and others. Directory of commodity goods. - Moscow: Economics, 2004.
- Borovikova L.A. Study of food products. 2005
- Goroshchenko, L. Bread and Bakery products // Food business. - 2006. - № 8.
- Chemistry at school, 2009, No. 5-80.
- http://www.russbread.ru.
- http://www.bread.tj/
- http://festival.1september.ru.
Introduction .............................................................................. ... 2
Chapter I. The role of bread in a person's life
- A little from the history and the benefits of bread ........................................3
- Requirements for the quality of bread ............................................. ... ... 5
Chapter II Analysis of physico - chemical indicators of the quality of bread ...................................................................................... 10
Conclusions ........................................................................ .. ...... .... 15
Literature ..............................................................................16
The hygienic score of the bread is given on the basis of organoleptic research and determination of humidity, porosity and acidity. In the necessary cases, microbiological analysis of bread and the definition of poisonous and extraneous inclusions are determined.
Organoleptic indicators of holster
The surface of the bread should be smooth, without cracks and supervisors, fuses, burnt places, extraneous inclusions. It is not allowed that the upper crust lags from the ball. The thickness of the crust should be no more than 0.5 cm. If the upper crust is very thin and lags behind the bowl, it means the temperature of the furnace was too high, the crust was formed quickly, and gases (carbon dioxide, water and alcohol pairs) when expanding in a heated space, seeking to exit outward, raised the upper crust. On the contrary, the thick crust and the presence of challenge (a layer of indifferent dough at the lower crust) - signs of insufficient temperature of the furnace. The color of the crust should be uniform, brown-drier in rye bread in light or dark yellow in wheat. The ball in the context should be homogeneous (there should not be lumps of non-dry dough or old bread), fine-peeled and with a slight pressed finger should quickly take the original shape. The taste should be pleasant, without bitterness and an extraneous taste. When chewing, a crunch should not be felt on the teeth and mineral impurities.
The smell of bread should be a pleasant, fragrant, characteristic of this type of bread. Sharp smell - a sign of poor quality flour, from which bread is baked.
Definition of porosity
The porosity of bread is an indicator of the quality of baking bread and benignness of flour, from which it is baked. The porosity of bread improves the organoleptic properties of bread and contributes to the best absorption of food substances. Under the porosity, the ratio of the volume of the pore of the balls to the total volume of breadfall, expressed as a percentage.
To determine the porosity of the bread, use the device of the Zhuravleva, consisting of both the following parts: a metal cylinder with a pointed end on one side; Wooden sleeve; Wooden or metal tray with a transverse wall.
From the middle of the bread, a piece of 7-8 cm long cut out, from its crumbs make a recess with a cylinder of the instrument (rotational motion, having previously lubricating its sharp edge with vegetable oil). The cylinder filled with a ball is laid on the tray so that the bezel is entered into the slot exhibiting in the tray. Then the bread crumpled is pushed out of the cylinder about 1 cm and cut it from the edge of the cylinder with a sharp knife. The cut piece is removed, and the remaining cylinder is pushed off the sleeve before the tray wall and cut off from the rim of the cylinder. The volume of the cylinder ball is 27 cm 3.
To determine the porosity of wheat bread make 3, and for rye bread and bread from a mixture of flour - 4 cylindrical excavations. Preparations are one temporarily weighed and the porosity is calculated by the formula:
X- the desired percentage of porosity,
In - the total amount of garbage recesses,
and - the weight of the recess in grams,
b - the density of the unpaid mass.
The density of the unpaved mass (b) is taken for rye bread, wheat flour and rzhanachenic - 1.21; Wheat second grade - 1.26, wheat higher and first grade - 1.31.
