What is included in white bread according to GOST?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Bread is a food product that should always be on the table. Its value is determined not only by its appearance and taste, but also by its useful qualities and method of preparation. The determining factors for consumers are the composition of black and white bread, as well as how it corresponds to GOST. Let us dwell in more detail on what it is made of, offer a basic simple recipe and tell you all the secrets of cooking.

Black bread: composition and benefits

This product is essential for he alth if consumed in moderation. Brown bread is prepared, as a rule, from wholemeal rye flour. It is thanks to minimal processing that many nutrients and vitamins remain in the final product. Black bread has a coarse texture. Therefore, it helps the body get rid of toxins and, as a result, extra pounds. It is believed that black bread is capable ofcure up to sixty diseases. It traditionally consists of flour, yeast, m alt, sugar and molasses. A variety of flavors are obtained by adding spices and herbs (cumin, fennel seeds, coriander, etc.) to the dough.

Chemical composition of white bread

This product is very popular in world cuisine. Therefore, a large number of options for its preparation have appeared. The most common and common is the lunch (rifled) bar. It is prepared very simply, but not quickly. The composition of sliced white bread includes water, flour, yeast and s alt. The ingredients are kneaded and left for several hours so that the dough comes up. Next, 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, is loved all over the world. This unleavened and thin bread is kneaded from water and flour, rolled and baked in a special way.
• Tandoor cakes are an Asian product. It is made from flour, water and yeast. Margarine, milk and sesame seeds are often added to the dough.
• Chapati - the famous bread from India. They are prepared from water and flour, but the cooking method is original. Products are fried in a pan until they swell.
• Ciabatta is a fluffy white bread with lots of pores. This productvery popular in Spain. It is prepared on special starter cultures.

What is included in white bread according to GOST?

Traditionally this product is made from flour, yeast, water, fat, s alt and sugar. Let us dwell on these semi-finished products in more detail. The composition of white bread according to GOST includes wheat flour of the highest grade. Despite the fact that this semi-finished product provides the body with energy and starch, a minimal excess of white bread turns into body fat and leads to metabolic disorders. Yeast is a microorganism that gives the loaf splendor, enriching the body with many amino acids and biologically active compounds.

What else is added to white bread?

Various ingredients are often used. Sometimes eggs are added to the dough. As a result, the bread is more fragrant and tasty. However, such a product quickly deteriorates. Bran is often added to the composition of white bread. This is a very useful semi-finished product that improves digestion, saturates the body with vitamins and minerals. If desired, you can make delicious pastries with raisins, nuts, herbs and your favorite dried fruits. We offer a simple recipe for making bread at home.

Sliced bar "Homemade"

The composition of white bread according to this recipe corresponds to GOST. Let's start with the steam. 170 g of flour should be mixed with three grams of fresh yeast. You can also take dry ones (you only need a quarter of a small spoon). Add eighty grams of warm water. Close the dough with a damp cloth and leave for four to five hours at a temperature of at least thirty degrees. The finished dough should have a bubbly surface.

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

The composition of white bread according to this recipe includes ten grams of margarine, which has a fat content of at least 82%. It needs to be melted down a bit. Add to the dough in small portions. Next, put it on a dry table and knead well. The dough should become smooth and uniform. Cover and put it in a warm place for an hour and a half. During this time, the dough will double in size.

Put the semi-finished product on the table and roll it into a smooth ball. To do this, we collect the edges of the dough in the center and fasten it. Next, we roll it up so that the seam is not visible. Leave 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. The result should be a dense loaf with rounded edges. It needs to be transferred to paper, covered and left to distance.

The time that will be needed for this depends on many factors. The main ones are the following: folding density, rolling thickness, room temperature. Practice shows that, on average, proofing will take no more than one and a half hours. The loaf doubles in size. Then we lubricate it with water and apply four or five traditional notches.

The secrets of making delicious pastries

Whatever the composition of white bread, you must follow a few rules. Only in this case, you can cook a really tasty and fragrant product.

• The first rule. We determine the sufficiency of the proofing of the finished product. To do this, you need to lightly press your finger on the loaf. If the hole disappears immediately, then the bread must still be held under a towel. Otherwise, the loaf is clearly overstayed. When baking, such bread is likely to fall off. Ideally, the dent straightens quickly to half, and then slowly. Such a product can be baked.
• Second rule. It is necessary to bake white bread with steam. We organize the process as follows: put a baking sheet in the oven and heat it well, place the bread, pour two cups of boiling water into the baking sheet and immediately close it, and after five minutes quickly open the door and spray the walls. You can repeat this procedure several times. What is it for? In the first ten minutes, the bread begins to rise rapidly and increase in volume. If there is no steam, then a dry crust appears on the surface. First, as a result, the bread cannot "grow" to full volume. Secondly, cracks appear on the surface and on the sides.



• Third rule. After the loaf has ceased to increase, the steam is removed. To do this, you need to pull out a baking sheet with water and quickly ventilate the oven. Now the bread startsblush. Therefore, dry air is needed for baking.
• The fourth rule. Bread is recommended to be cooked on a special pizza stone. To replace it, we heat a baking sheet in the oven, quickly put bread on it and bake. That's the whole secret.
• The fifth rule. Naturally, baked bread should have a golden crust. But the determinant is different. At the finished bread, when tapping the bottom, a dull sound should appear, as if it were empty inside.
• The sixth rule. Remove the finished bread from the oven and place on a wire rack to cool. You can cut the bar in forty to fifty minutes.

Conclusion

Very important details to be noted. Eating white bread is necessary to enrich the body with energy and microelements, but it is not recommended to make it the main ingredient in the daily diet due to its high calorie content. Only in this case can we say that these pastries, if properly prepared, will become a harmonious addition to the diet, as well as dairy and meat dishes. Everything is good in moderation.