What is included in the white bread in accordance with GOST?

Bread is a food product that should always be on the table. Its value is determined not only by appearance and taste, but also by useful qualities and way of preparation. Determining factors for consumers is the composition of black and white bread, and also how much it corresponds to GOST. We will dwell in more detail on what it is made from, we will offer a basic simple recipe and tell all the secrets of cooking.

Black bread: composition and use

This product is necessary for health if you consume it in moderation. Prepare black bread, usually from rye flour coarse grind. It is thanks to the minimal processing in the final product that there are a lot of nutrients and vitamins. Black bread has a rough structure. Therefore, the body helps to get rid of toxins and, as a consequence, extra pounds. It is believed that black bread can cure up to sixty diseases. It traditionally includes flour, yeast, malt, sugar and molasses. A variety of flavors are obtained if you add seasonings and herbs (cumin, dill seeds, coriander, etc.) to the dough.

Chemical composition of white bread

In the world of cooking this product is very popular. Therefore, a large number of options for its preparation. The most common and common is the lunch (cut) bar. It is prepared very simply, but not quickly. The composition of white bread rifled includes water, flour, yeast and salt. Ingredients are kneaded and left for a few hours to make the dough come up. Next, the products are formed and baked.

The result is the following chemical composition:

• Water - 37.7%;
• Starch and dextrins - 47%;
• Proteins - 7.9%
• Fats - 1%.

White bread: the most common types

• The famous lavash, a traditional product from Georgia, fell in love all over the world. This fresh and thin bread is kneaded from water and flour, rolled and baked in a special way.
• Pancakes from tandyr are an Asian product. Prepare it from flour, water and yeast. Often, margarine, milk and sesame seeds are added to the dough.
• Chapati - the famous bread from India. They are prepared from water and flour, but the original way is cooking. The products are fried in a frying pan to such a state that they swell.
• Ciabatta is a lush white bread that has a large number of pores. This product is very popular in Spain. Prepare it for special leaven.

What is included in the white bread in accordance with GOST?

Traditionally, this product is prepared from flour, yeast, water, fat, salt and sugar. Let us dwell on these semi-finished products in more detail. The composition of white bread in accordance with GOST is wheat flour of the highest grade. Despite the fact that this semi-finished product provides the body with energy and starch, the minimal excess of white bread turns into fatty deposits and leads to a disruption of metabolism. Yeasts are microorganisms that impart karvayas luxuriance, enriching the body with many amino acids and biologically active compounds.

What else is added to white bread?

A variety of ingredients are often used. Sometimes eggs are added to the dough. As a result, bread is more flavorful and tasty. However, such a product quickly deteriorates. The composition of white bread is often added bran. This is a very useful semi-finished product, which improves digestion, saturates the body with vitamins and minerals. At will, you can make delicious pastries with raisins, nuts, herbs and favorite dried fruits. We offer a simple recipe for cooking bread at home.

Cut bar "Home"

The composition of white bread according to this recipe corresponds to GOST. To begin with, let's get down to caution. 170 g of flour should be mixed with three grams of fresh yeast. You can take and dry (just need a quarter of a small spoon). Add eighty grams of warm water. Close the lid with a damp cloth and leave for four to five hours at a temperature of at least thirty degrees. The finished opara must have a bubbly surface.

In 70 ml of warm water, carefully dissolve 12 g of sugar and 4.5 g of salt. Pour into the spit. Add 135 grams of wheat flour. To stir thoroughly. The dough should be homogeneous.

The composition of white bread for this recipe includes ten grams of margarine, which has a fat content of at least 82%. It needs to be melt a little. Add in dough in small portions. Next, put it on a dry table and mix it well. The dough should be smooth and homogeneous. Cover and put it in a warm place for an hour and a half. During this time, the dough will increase two and a half times.

We put the semi-finished product on the table and roll it into a smooth ball. For this, we assemble the edges of the dough into the center and fasten it together. Further, we already roll, so that the seam is not visible. Leave it under a damp towel for twenty minutes. Now roll out without flour in the form of an oval and tighten the edges to make a rectangle. We make a roll. As a result, a thick loaf with rounded edges should turn out. It needs to be put on paper, cover and leave to be separated.

The time that will be needed for this depends on many factors. The main are the following: the density of folding, the thickness of the rolling, the temperature of the room. Practice shows that on average it will take no more than an hour and a half for the proofing. The loaf is doubled in volume. Next, we lubricate it with water and apply four to five traditional incisions.

Secrets of cooking delicious baked goods

Whatever the composition of white bread, you must follow several rules. Only in this case it is possible to prepare really tasty and fragrant product.

• The first rule. We determine the adequacy of the proofing of the finished product. To do this, it is easy to press your finger on the loaf. If the hole disappears immediately, then the bread should still be held under the towel. Otherwise - the loaf clearly stood. When baking, such bread is likely to fall off. Ideal option-dent straightens up quickly to half, and then - slowly. Such a product can be baked.
• The second rule. Bake white bread is necessary with steam. We organize the process in the following way: put the baking sheet in the oven and heat it well, place the bread, pour two cups of boiling water into the baking tray and immediately close it, and after five minutes, quickly open the door and sprinkle the walls. You can repeat this procedure several times. Why is it necessary? In the first ten minutes, bread begins to grow rapidly and increase in volume. If there is no steam, a dry crust appears on the surface. First, as a result, bread can not "grow up" to its full extent. Secondly, cracks appear on the surface and on the sides.
• The third rule. After the loaf has ceased to increase, the steam is removed. To do this, pull out the baking tray with water and quickly ventilate the oven. Now the bread begins to blush. Therefore, dry air is necessary for baking.
• The fourth rule. Bread is recommended to cook on a special pizza stone. To replace it, we scorch a baking sheet in the oven, quickly put bread on it and bake it. That's the whole secret.
• The fifth rule. Naturally, the baked bread should have a ruddy brown. But the defining indicator is different. A ready-made bread with a tapping of the bottom should have a dull sound, as if inside is empty.
• The sixth rule. Ready bread should be pulled out of the oven and put on a grate for cooling. You can cut a bar in forty-fifty minutes.

Conclusion

It is necessary to note very important details. Eating white bread is necessary for enriching the body with energy and trace elements, but it is not recommended to make it the main ingredient in the daily diet because of high calorie content. Only in this case it can be said that this batch, if properly prepared, will become a harmonious additive to the diet, as well as dairy and meat dishes. Everything is good in moderation.