the Hygienic characteristic of foodstuff of a phytogenesis

Grain and grain products

In a food of the person products of processing of grain take a considerable place. At the expense of the use of bakery products more than the daily requirement of the person for carbohydrates, on 30-40% - in fibers is half satisfied. Besides, these products are the basic source of vitamins of group of Century In grain mineral substances contain also many.

Grain represents the based form of plants. It consists of covers, a germ and endosperma which makes 84-85% of all weight of grain and is presented basically by carbohydrates and fibers.

Grain crops neodinakovy on the chemical compound. For example, grain cereals, millet, an oats, corn are rich with carbohydrates, bean - fibers and fats.

The Greatest relative density in a population food is necessary on grain cereals. 50-60% of daily requirement of the person in carbohydrates, 30-40 - in fibers and 40-50% of power value of a diet at their expense become covered. Carbohydrates in grain cereals are presented by starch and kletchatkoj,

On the average a grain chemical compound the following: fibers of 8 12%, carbohydrates - 60, fats - 1,5 - 2%. The maintenance of these substances is subject to considerable fluctuations. For example, the maintenance of carbohydrates fluctuates within 60 80, fibers - 7-24%. Thus matters geografacheskoe a place of growth of grain: the increase in the maintenance of fibers in grain of cereals in process of moving of their growth from the West on the east and from the north on the south is established. The maintenance of fats does not exceed 2%, and there are they in a germinal part of grain which at processing on a flour almost all leaves. These fats are unstable, quickly are oxidised and if in a product the germ considerable quantity contains, quickly spoil.

Mineral elements Containing in grain and vitamins concentrate basically in a germ and a cover. Mineral substances in grain are presented by phosphorus, calcium, iron. However kaltsii and phosphorus are in grain in the form of phytin connections, which in an organism ne.usvaivajutsja. In grain it is a lot of group vitamins In - tiamina (0,4-0,5 mg), riboflavina (0,15-0,3 mg), nicotinic acid (4-5 mg), in a germinal part contain tokoferoly. Removal of a germinal part of grain and covers at a grinding or polishing considerably reduces vitamin and mineral value of grain.

The moisture Being in grain (12-15%) also is of great importance, as promotes development of microorganisms in grain and raises activity of their enzymes.

At wrong storage and the raised humidity in grain processes of an exchange which lead to warming up of grain and strengthening fermentativnyh processes proceed. As a result there are changes in carbohydrates, fibers and fats. Grain thus gets an unpleasant sour and musty smell. These conditions are favorable for development of a mould and grain wreckers.

Impurity and wreckers of grain. TTri gathering of grain and in the course of its processing seeds of weed plants, soil lumps can get. Impurity of such weed plants, as gorchak, vjazel, kukol, a heliotrope, three-hodesma are most dangerous. Their big maintenance in grain changes flavouring properties of bread and products from products of processing of grain, and also can lead to food poisonings.

Grain crops can be amazed with an ergot, golovnej and mushrooms from sort Fusarium that leads to development of diseases or change organolepticheskih properties of a product. Therefore the maintenance of an ergot and golovni in grain and products of its processing (a flour, groats) should make no more than 0,05%.

At the bad maintenance of grain warehouses, zahlamlennosti, the raised temperature and humidity of air, bad ventilation grain can be amazed ambarnymi with wreckers. Bugs concern them (dolgonosik, flour hrushchak, the grain grinder, zernovka), butterflies (grain mol, flour ognevka), pincers (flour and h.ishchnyj). Amazing grain, they pollute its products of ability to live, worsen organolepticheskie properties, create conditions for development of microorganisms, reducing thereby) food value of grain products.

Regular clearing of granaries of a grain and flour waste is applied To struggle with ambarnymi wreckers, dezinsektsija premises, the ventilation device.

The Flour - a product of processing of grain by its crushing on millstones and rollers. Depending on what quantity of a waste remains after a grinding, the flour can have a various exit which is expressed in percentage. So, at a rough grinding when almost all grain is crushed in a flour, the exit makes it 95-99%, i.e. On 100 parts of grain 95-99 parts of a flour turn out. At such grinding the flour of dark colour, contains many covers of grain which are called as bran. Owing to insufficient clearing of grain in such flour can be both sand, and metal sawdust.

At a high grinding repeated crushing of grain with elimination of covers is made at gradual reduction of a gleam between rollers. The exit of such flour can make about 10%. At such processing the flour consists, mainly, of the central part of grain - endosperma, has white colour and almost does not contain impurity.

The Flour happens two kinds - wheaten and rye. Wheat flour, in turn, can have following exits: 10% - krupchatka; 25% - the premium; 75% - the first grade; 85% - the second grade; 97,5% - obojnaja. Exits of a rye flour can make: 60% (peklevannaja) - the premium; 63-65% - sejanaja a flour; 85-87% - obdirnaja; 95-96,5% - obojnaja.

The flour Chemical compound depends on its exit. Smaller nutritional value is peculiar to a flour with high percent of an exit as in it the considerable quantity of the covers complicating mastering of a flour because of the big maintenance kletchatki contains. But such flour contains group vitamins In and mineral elements. On the average a flour chemical compound the following: fibers - 8-14,5%, carbohydrates - 67-74, fats-1-2, ashes - 1-2. The vitamin and mineral structure of a flour depends on quantity in it of covers and a germ. Therefore a flour of the premiums it is artificial it is vitaminized with vitamins of group of V.Pri laboratory research of a flour define orga-nolepticheskie and its physical and chemical properties.

The Good-quality flour should be dry and not to have the lumps, compressed in a handful, it should be scattered at razzhimanii palms. Colour of a flour depends on quantity of covers in it, at a rye flour it usually serovato-white, and at wheaten - white with slightly yellowish shade. The flour smell should be fresh, pleasant, without an extraneous smell. Has more distinctly begun to smell torments it is shown at warming by its breath or at wetting by hot water, the Good-quality flour has sweetish taste without extraneous smacks. Bitter taste can be caused an impurity of a wormwood or progorkaniem grains. On a teeth at definition of taste of a flour there should not be a crunch.

At definition of large flour wreckers (big flour hrushchak, ambarnaja mol, flour ognevka, etc.) a flour scatter a thin layer and consider. For definition of small wreckers and pincers a flour sift through a sieve, and the remained wreckers consider through a magnifier. The found copies compare to drawings or museum samples of wreckers. The flour in which find out wreckers, is not supposed to realisation.

For harmful impurity of a flour maximum permissible concentration is established. So, an ergot and golovni in a flour it is supposed 0,05, a Sophora (gorchaka) - 0,04%.

Metal impurity in a flour are defined by a magnet. Their quantity should not exceed 3 mg on 1 kg of a flour, and the sizes - 0,3 mm.

Humidity, acidity and the maintenance concern physical and chemical indicators of quality of a flour klejkoviny. Humidity should not exceed 15% as at humidity increase the favorable conditions reducing food value of a flour and doing it less steady at storage are created.

Acidity of a flour depends on a grade and is caused by the maintenance of fibers and mineral sour fosforsoderzhashchih substances. The good-quality flour has acidity within 2,5-5,5 hailstones. At long storage under the influence of enzymes flour fat is split to free fat acids with formation oksi - and ketokislot. In this connection acidity of a flour raises, and it is regarded as a sign of deterioration of freshness of a flour.

Klejkovina - albumen which, bulking up in water, passes in kolloidnoe a condition. The maintenance klejkoviny in a good-quality flour is normalised within 20-30%. Washed from starch klejkovina a good-quality flour has white colour, it is elastic to the touch, not torn. If the flour has the low interest klejkoviny the bread baked of such flour, dense, does not contain a time.

Groats receive by grain grinding. Their chemical compound is presented to tab. 36. From the table it is visible, that the high maintenance of the carbohydrates presented by starch and kletchatkoj is peculiar to all groats.

The High maintenance is easy usvojaemyh and carbohydrates turning to fats is inherent in such groats as semolina, pearl-barley, wheaten, jachnevaja and fig. Good comprehensibility of these groats is caused by the small maintenance kletchatki. Therefore groats, especially semolina, recommend for a children's food.

Less carbohydrates contains in buckwheat and ovsjanoj groats, and presence in them rough kletchatki reduces comprehensibility and power value. Therefore them recommend for a food of people with the superfluous weight, inclined to completeness.

Groats contain also fibers. Buckwheat and millet groats (10-12%) are especially rich with them ovsjanaja.

The fat Maintenance would fluctuate in groats from 0,2 to%. Fats of groats contain easily oxidised acids often causing progorkanie of groats.

Groats are rich with magnesium, calcium, phosphorus and iron. Vitamins are presented to them by vitamins of group of V.Mineralnye substances the same as also vitamins, concentrate originally in covers and a germinal part of grain. Therefore the maintenance of the specified substances in a croup depends on a way of grinding of grain by groats manufacture. Least parts of covers and a germinal part, therefore semolina contains in it few mineral substances and vitamins. Are richer with them ovsjanaja and buckwheat groats.

At organolepticheskom research of groats pay attention to their freshness, presence of extraneous impurity, colour, taste. Good-quality groats should be pure, homogeneous, without extraneous inclusions. Colour, taste and a smell should correspond to requirements gostov of a certain kind of groats. The musty smell, extraneous taste in groats are not supposed. Humidity of groats should be no more than 15,5%.

Bread is the basic source of carbohydrates and vegetative fibers in a food of the person. Food value of bread depends on flour structure. On the average a bread chemical compound the following: 45-50% are made by water, the maintenance of carbohydrates fluctuates within 42-50%, fibers - 5-9, fats - 0,7-1,5%. From mineral substances at bread there is a calcium (150-350 mg/kg), phosphorus (600 2000 mg/kg), iron (7-22 mg/kg), magnesium (220-730 mg/kg).

The Bread baked of the lowest grades of a flour, - the important source of vitamins of group In (tiamina, riboflavina), nicotinic acid. At a bread batch these vitamins collapse on 10-15%.

Very high power value of bread - 1 kg gives it 7950-9750 kdzh (1900-2330).

Bread Mastering depends on quality of a flour. So, the bread baked of a flour with the high maintenance klejkoviny, possesses high power value and porosity. Therefore bread easily becomes impregnated with digestive juice, is well digested and acquired. Bread mastering is influenced also by a flour exit. So, the flour with the maintenance of a considerable quantity of bran does bread less acquired.

At laboratory research of bread define or-ganolepticheskie and physical and chemical indicators of its high quality.

Svezhevypechennyj bread should have a pure, equal surface without cracks and flows which are formed at a batch of bread of the rewandering test or at excessive to a heat of the baking furnace. Bread with large cracks (1 sm and more) and flows has unpleasant appearance and at storage easily is exposed plesneveniju as in deepenings of cracks favorable conditions for development plesnevyh mushrooms are created. The grain crust should be in regular intervals painted, brownish; its thickness - no more than 4 mm. The top crust should not exfoliate from a crumb.

The Crumb fresh well propechennogo breads not should be sticky and damp to the touch. The pole formed at pressing by a finger, should be levelled quickly. Taste of rye bread moderately sour, wheaten - specific. The bread smell should be fragrant, pleasant. Changes organolepticheskih properties of bread can be caused a number of the reasons. So, bread can get an extraneous smell (a smell of kerosene, gasoline) if it is stored near to the substances having strongly expressed smell.

Defects of bread concern nepromes, temper, plesneve-nie. nepromes, representing lumps neprome-shannoj torments in a crumb, it is formed at insufficient hashing of a flour in the course of test preparation. Presence badly digested nepromesa reduces food value of bread.

At the lowered temperature hlebopechenija temper can be formed. It is localised at the bottom crust more often and represents a layer dense besporistogo a ball teeming, looking like nepropechennogo the test.

At bread storage in close, badly aired warehouse with the considerable temperature drops of air promoting humidifying of a surface of bread, on it develop plesnevye mushrooms. Such bread is unsuitable for the use in food.

At long storage bread hardens. CHerstvenie breads is the difficult physical and chemical process consisting in ageing starched kolloida at which the part of the water connected by starch, passes in klejkovinu. This process is reversible at heating.

Bread can change the properties and under the influence of microorganisms. So, at bread defeat sporonosnymi microorganisms, in particular a potato stick (V mesentericus), illness of bread develops potato, or ' viscous '. Enzymes of a potato stick, splitting fibers and bread starch, cause organolepticheskoyo crumb change. As a result it darkens, becomes sticky, viscous and gets a specific, unpleasant smell. Potato illness arises ^ the white bread which low acidity favours to development of a potato stick. Besides low acidity occurrence of potato illness is promoted by the raised humidity of bread and its slow cooling. The bread amazed with potato illness, is unsuitable for the food purposes as possesses unsatisfactory organolepticheskimi properties and can cause infringement of functions of the food channel, vomiting, a nausea, a diarrhoeia.

For the prevention of potato illness decrease in its humidity and fast cooling of the baked bread is recommended podkislenie the test dairy acid (0,1-0,2%).

White bread at storage in crude warehouse with air heat can sometimes become covered by mucous bright red stains. Such change of appearance of bread results from ability to live of a wonderful stick (V prodigiosus) which develops a bright red pigment. Low acidity of white bread favours to it. The bread amazed with chromogenic bacteria, is unsuitable in food. After removal of the amazed parts it can be used for manufacturing of crackers.

Physical and chemical indicators of high quality of bread are humidity, acidity and porosity. Norms of these indicators are provided GOST 21094 75; GOST 5670-51; GOST 5669-51.

The Increase in humidity and acidity of bread worsens its flavouring properties and reduces food value. The use of bread with the raised acidity can be the reason of an aggravation of diseases of bodies of digestion.

As Porosity of bread is called the volume of a time, the prisoner in 100 volume units of a crumb. Porosity of the premiums of white bread can reach 75% and above while at rye bread it does not exceed 55%.

Bread with the raised humidity and acidity and the lowered porosity is considered non-standard and it is not supposed in sale to the population. It can be used for preparation of crackers, grain kvass or comes back to processing for. Batches of the lowest grades of bread.