Kharchov's value is borosno wheat. Boroshno wheat. shodo living

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Chemical warehouse and food price boroshna

Chim korisny Wheat borosno

Variety ta see borosna

Korist that Skoda vіd vzhivannya borosna

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Vikoristannya

Korisn_ authority

shodo living

Borosno, scho otrimuetsya after milling wheat grains. With the widest view of the harrow.

In Russia, it is borosno classed vіdpovіdno up to the stage of processing into borosno with high, first and other grades, trellis and whole grain.

Wheat borosno vischogo gatunka, or "extra", exudes a white color, sometimes with a creamy tint, and the most important grains, which are not noticeable when rubbed with fingers. Її vicorist for the preparation of healthy biscuits, baked cupcakes, biscuits, cakes, thickened sauces. It’s worth it to avenge a little brown words for the body, it is not recommended for a healthy living.

Borosno the first gatunka to avenge a small amount of grain hulls and a rich amount of gluten, which ensures the dough, which is prepared from it, elasticity, simplification of the form, and greater versatility of terms for the preservation of ready-made samples. It is suitable for preparing pancakes, pies, shortbread, leafy, yeast dough, boron dressings and sauces.

Borosno another gatunka to cover up to 8% of the visives and are characterized by a dark color. Vaughn vikoristovuetsya for table white bread and unhealthy grains from the boar.

Tapestry borosno, or rather a coarse broom, swayed by a path of fine grains of wheat to heterogeneous large grains. When the germ is born, that shell of the grain is expelled.

Whole grain borosnoє as a result of pomelo of wheat grain without a forward cleaning of the husk and germs. From it they prepare the most beautiful kind of bread, as well as other varieties, as if to avenge the great amount of vitamins, minerals and cells.

100 g of the product has 328 kcal.

Wheat is good for carbohydrates, starch fibers, starch, proteins, fats, saccharides, ash, vitamins B1, B2, B3, B6, B9, H, E, PP, as well as mineral elements: potassium, magnesium, zinc, manganese, calcium, salt, sodium, silicon, phosphorus, chlorine, sulfur, molybdenum, iodine, copper, fluorine, aluminium, cobalt, nickel.

The number of brown rechovins in boroshni changes fallowly according to the variety.

Wheat borosno vikoristovuetsya for the preparation of bakery products, cakes, ovens, mlintsiv, pancakes, dumplings, dumplings, pasta, sauces, panuvannya and other.

The combination of wheat boroshn reminds the body of energy, activates the rozum activity, beneficially injects into the blood and nervous system.

A great number of borosna can lead to an increase in vaga.

People who suffer from certain ailments of the organs of the mucosal-intestinal tract, varto should overcome the disease of the greater gatunka.

Wheat borosno- maybe, the most popular in the world is borosno for a drink. There are a lot of sights. At the boroshni of the great katunka (the word “extra” is written on some packages), there is little gluten, but it looked like it was there. Such flour is ideal for healthy brews, and it often sticks like a snack in sauces. Borosno of the first grade is good for an unhealthy brew, and stale ones are richer and richer. In France, pect bread is adopted from wheat boar of the first grade. If it’s up to a borough of a different variety, then in a new one up to 8% of whiskers, it’s richer darker than a first-class one. Її vikoristovuyut in our country - itself from it shatter the ill-natured bread and the great white bread, and zmіshavshi in the living boroshni - black.

Zhito- One of the most important cereal crops. The rate of life expectancy of a borosh (for a variety of common cereals) is close to 30. Life is borosno a lot of numerical power. Our warehouse needs to include amino acids - lysine, cellular tissue, manganese, zinc. Wheat borosh has 30% more sun, lower wheat borosh, and also 1.5-2 times more magnesium and potassium. The bread of life boils without yeast and on a thick leaven. Therefore, the introduction of wholemeal bread helps to lower cholesterol in the blood, improves the exchange of speech, improves the work of the heart, removes toxins, helps to prevent dozens of illnesses, including oncological ones. Due to increased acidity (7-12 degrees), which protects from the development of flowers and ruinous processes, life bread is not recommended for people with increased acidity of the intestines, as they suffer from a disease. Bread, which is 100% worth living, is really too important for good living. The best option: 80-85% live and 15-25% wheat. Varieties of wheat bread: from blue borosh, from peeled borosh, wheat, simple, zavarne, Moscow and other.

Boroshno vygotovlyaetsya іz grains, podrіbnenih to powdery become. The same type of flour is deposited as the main structure of baked bread. The most widely borosno zhytnє, barley, corn and others, but for the preparation of bread, wheat is most often beaten, milled for special technology. In the middle grain, in the process of transformation, it is necessary to go through the path for 5 km on different surfaces of modern clay. At the warehouse, boroshn at bread, starch and whites are consumed.

Cream of starch, wheat is good to avenge the speech of three water-soluble protein groups: albumin, globulin, proteose, and two water-soluble protein groups: glutenin and gliadin. When mixed with water, proteins are separated, and glutenin and gliadin, which are left out, form the structure of the dough. When mixing the test, glutenin is folded into lancets with long thin molecules, and short gliadin forms glutenin between the lancets. The sitka comes out of two proteins and is called gluten.

A chemical warehouse is a boroshna to deposit a type of grain, from which it is taken away. Oskіlki khіmіchny warehouse of grain is changing stalely in the form of soil, dobriva, climatic minds, those khіmіchny warehouse of boroshna ceased to be constant. In addition, there are a lot of different varieties, otrimane from the same grain, a different warehouse. This is explained by the fact that when the grains are grown in different varieties of boroshna, the amount of endosperm, aleurone ball, hulls and germ is not the same. Oskіlki khіmіchny warehouse of tsikh parts of grain is not the same, then different varieties of boroshna may not be the same khіmіchny warehouse. To the warehouse of the boroshna enter those speeches, to the warehouse of the grain: carbohydrates, proteins, fats and іn.

The nitrogen content of the borosna is more importantly added to the whites. Small amounts of nitrogenous speech (amino acids, amides and others) are found in a small amount (2-3% of the total amount of nitrogenous soils). The more you leave the boroshna, the more you rush into the nitrogenous speeches and non-protein nitrogen.

Proteins of wheat boar. In boron, simple proteins are more important - proteins. Proteins of boroshna may have an offensive fractional warehouse (%): prolamins 35.6; glutelins 28.2; globulin 12.6; albumin 5.2. The average amount of protein speech in wheat boron is 13-16%, non-raw protein is 8.7%.

Prolamins and glutelins of various cereals have their own peculiarities in the amino acid warehouse, different physical and chemical power and different names. Wheat prolamins and wheat are called gliadins, barley prolamin is called hordein, maize prolamin is zein, and wheat glutelin is called glutenin.

It should be noted that albumins, globulins, prolamins and glutelins are not individual proteins, but rather protein fractions, which are seen by various retailers.

The technological role of white boar in the preparation of bread rolls is already great. The structure of the protein molecules and the physical and chemical power of the proteins determine the rheological power of the test, add to the shape of that power of the proteins. In the presence of disulfide and sulfhydryl groupings, it is rich in what to deposit the nature of the secondary and tertiary structure of the protein molecule, as well as the technological power of boron proteins, especially wheat.

When mixing tista and other preparations, the proteins swell, adsorbing most of the water. The whites of wheat and wheat bog are dried with greater hydrophilicity, the buildings are clayed up to 300% water in the wet mass.

The optimum swelling temperature for white gluten is 30 °C. Gliadina and glutelin fractions of gluten, which are seen as okremo, are distinguished by structural and mechanical powers. The mass of hydrated gluten is short stretched, springy; masa gliadin is sparse, knitted, buoyant. Gluten is made up of these proteins, including the structural and mechanical power of both fractions. When the bread is boiled, the white speech is recognized by thermal denaturation, which makes the bread's icy framework.

Gluten Warehouse. Syrah gluten to cover 30-35% of dry speeches and 65-70% of water. Dry speech gluten by 80-85% is composed of proteins and other borosna speech (lipids, carbohydrates and in), with some gliadin and glutenin enter into the reaction. Proteins of gluten cover about half of all lipids. 19 amino acids enter the warehouse of gluten protein. It is dominated by glutamic acid (about 39%), proline (14%) and leucine (8%). Gluten of different quality may have the same amino acid warehouse, aloe structure of molecules. The rheological power of gluten (springiness, elasticity, stretching) signifies the bread-baking capacity of wheat boar. The theory about the significance of disulfide bonds in a protein molecule has been expanded: the more disulfide bonds in a protein molecule, then the greater the elasticity and the lower the stretching of gluten. In weak gluten, disulfide and water bonds are less, lower in minerals.

Proteins of wheat boar. Behind the amino acid warehouse and the power of the proteins of the wheat borosh, they are mixed with the proteins of the wheat borosh. Life is well avenged by rich water-spreading whites (about 36% of the total mass of white rivers) and salt-spreading (about 20%). The prolamin and glutelin fractions of wheat boar are significantly lower in weight, and gluten is not meted out in great minds. The zagalny vmіst of white speeches is lower in wheat boron, lower in wheat (10-14%). In special minds from the wheat boar, you can see the protein mass, which is guessed for the elasticity and stretching of gluten.

Hydrophilic power of living proteins is specific. The stench swells rapidly when mixed with water, and a significant part of them swells uncircumcised (peptizes), turning into a kolodny rozchin. Kharchov's value of whites of wheat boar is higher, lower in whites of wheat, because they contain more essential amino acids, especially lysine.

Carbohydrates. In the carbohydrate complex, borosna is more important than other polysaccharides (starch, cellulose, hemicellulose, pentosans). In a small amount, it is good to take zukropodіbnі polysaccharides (di- and trisaccharides) and simple zucru (glucose, fructose).

Krokhmal. Starch is the most important carbohydrate in borosh, which can be seen in grains with a size of 0.002 to 0.15 mm. Rosemary, form, building up to swelling and gelatinization of starch grains of various varieties for boroshna of various species. The size and volume of starch grains are added to the consistency of the dough, and the moisture content is added to the new zukru. Drіbnі and poshkodzhenі grain starch schvidshe saccharified in the process of preparing bread, nizh large and schіlnі grain.

In starch grains, cream with starch, there is an insignificant amount of phosphoric, silicic and fatty acids, as well as other speeches.

The structure of starch grains is crystalline, finely porous. Starch is characterized by a significant adsorption capacity, after which wines can show a large amount of water at a temperature of 30 ° C, then at a temperature of dough.

Starch grain is heterogeneous, it is made up of two polysaccharides: amylose, which makes up the inner part of the starch grain, and amylopectin, which makes up the other part. Kіlkіsnі spіvvіdnoshnja аmіlozіt and amylopectin in starchіrіznykh zlakіv 1: 3 or 1: 3.5.

Amylose looks like amylopectin with a smaller molecular weight and a larger simple molecule. The amylose molecule is composed of 300-800 glucose excesses, which are formed by straight lances. Molecules of amylopectin can be depleted and eliminated up to 6000 glucose excesses. When starch is heated with water, amylose transforms into a thick layer, and amylopectin swells, making a paste. More gelatinization of starch is borosna, when the grains lose their shape, it works when spivvіdnoshennі starch and water 1:10.

Knowing gelatinization, starch grains significantly increase in volume, become fluffy and more pliable to enzymes. The temperature at which the viscosity of the starch well is the highest is called the starch gelatinization temperature. Gelatinization temperature to deposit depending on the nature of starch and low external factors: pH of the medium, presence in the middle of electrolytes and in. The temperature of gelatinization, viscosity and firmness of the old starch paste in starch of different species is not the same. Live starch gelatinizes at a temperature of 50-55°C, wheat starch at 62-65°C, corn starch at 69-70°C. Such features of starch may be of great importance for the quality of bread.

The presence of kitchen salt significantly increases the gelatinization temperature of starch.

Technological value of starch is great in the production of bread. In the presence of starch grains rich in what to deposit water-clay building of dough, processes of yogo brodinnya, structure of bread pulp, relish, aroma, porosity of bread, dryness of stale virobiv. Starch grains when mixing the dough show a significant amount of water. Particularly great is the water-clay building of mechanically crushed and dry grains of starch, shards of stink can be found on the great surface. In the fermentation process, that vistoyuvannya part of the starch, under the influence of 3-amilase, is saccharified, turning into maltose. The maltosis is necessary for normal fermentation of the dough and the quality of the bread. When the bread is boiled, the starch becomes gelatinized, covering up to 80% of moisture, which is found in the dough, which ensures the drying of the dry elastic m'yakush bread. Under the hour of harvesting bread, starch paste recognizes old age (signoresis), which is the main cause of stale bread crumbs.

Klitkovina. Cellulose (cellulose) is found in the peripheral parts of the grain, and therefore, in a great number of places, it is located near the borough of high exits. In the trellis boron, there is close to 2.3% of cellular tissue, and in the borage of wheat, viscose boletus is 0.1-0.15%. Klitkovina is not conquered by the body of a person, but the lowering of the food value is borosna. In okremih vipadkah high in the cellular tissue corysny, to which will speed up the peristalsis of the intestines.

Hemicellulose. These are polysaccharides that lie up to pentosans and hexosans. For physical and chemical powers, the stench occupies an interim position between starch and cellular tissue. The proteoorganism of humans does not conquer hemicelluloses. Wheat borosno in the fallow variety may vary in pentosans - the main storage part of hemicellulose. Pentozan is divided into retail and non-retail. Unresolved pentosan swells well in water, swells water, in a kilkost, which outweighs its mass 10 times. Give different pentosans or carbohydrate mucus to give an arc of a viscous difference, like a splash of oxidizing agents to pass at the alkaline gels. Wheat borosno to sweep 1.8-2% of mucus, life - may be twice as much.

Lipidi. Fats and fat-like speech (lipoids) are called lipids. All lipids are inconsistent in water and retail in organic retailers. The total amount of lipids in the whole wheat grain is close to 2.7%, and in the wheat boron it is 1.6-2%. Muci lipids are found both in the free state, and in the presence of complexes with proteins (lipoproteins) and carbohydrates (glycolipid). The rest of the research showed that lipids associated with gluten proteins significantly add to physical power.

Zhiri. Fats are collapsible esters of glycerol and high-molecular fatty acids. Wheat and wheat flour of different varieties have 1-2% fat. Fat, like in boroshni, has a rare consistency. Vin is composed mainly of glycerides of non-essential fatty acids: oleic, linoleic (more importantly) and linolenic. The acidity may be high in the grub value, they are credited with vitamin power. Hydrolysis of fat for an hour is borosna and farther transformation of free fatty acids into acidity, relish is borosna on the power of gluten.

Lipoidi. Phosphatides, foldable esters of glycerin and fatty acids, which avenge phosphoric acid, are obtained from any nitrogenous substance before lipids.

In boron, 0.4-0.7% of phosphatides are present, which can be seen as a group of lecithins, in which the nitrogenous base is choline. Lecithin and other phosphatides are characterized by high food value and may be of great biological significance. The stench is easily digested with proteins (lipo-protein complexes), which play an important role in the life of the skin cells. Lecithins are hydrophilic coloids that swell well near water. Like a surface-active speech, lecithin is also a good food emulsifier and polypshuvach bread.

pigments. Carotenoids and chlorophyll can be seen before the pigments in fats. The color of carotenoid pigments is reddish yellow and orange, and chlorophyll is green. Carotenoids may be pro-vitamin power, so that the creatures in the creature's organism turn into vitamin A.

Most of the carotenoids are not rich in carbohydrates. When oxidized, carotenoid pigments are redundant, they pass at the beardless speech. On this authority of the foundations, the process of developing a wheat varietal boron, which is planted in some foreign countries. In rich lands, the bog is harrowed, the shards of it reduce its vitamin value. Fat-reducing vitamin boroshna є vitamin E, reshta vitamins in the group in the borough is practically daily.

Mineral speeches. Borosno folds mainly from organic speeches and a small amount of mineral (ash). The mineral speech of the grain is surrounded by the head rank of the aleurone ball, the shells and the germ. The aleurone ball has a particularly rich mineral content. The amount of mineral speech in the endosperm is small (0.3-0.5%) and moves from the center to the periphery, so the ash content serves as an indication of the borosna variety.

Most of the mineral resources of the borosh are composed of phosphorus (50%), potassium (30%), magnesium and calcium (15%).

In small bones, there are different microelements (copper, manganese, zinc, etc.). Vmіst zaliza in the ashes of different varieties of boroshna 0.18-0.26%. Significant part of phosphorus (50-70%) is presented in phytin - (Ca - Mg - strength of inositphosphoric acid). The higher the boroshna variety, the lesser in the new place there are mineral rechovins.

Fermenti. In the grains of cereals, there are different enzymes, which are the main rank of the germ and peripheral parts of the grain. Looking back at the forest, high fermentation exits are more distant, lower, at low exits.

Enzyme activity in different batches is similar to one and the same variety. Won to lay aside the minds of growth, storage, drying regimes and conditioning of grain before grinding. Increased activity of enzymes was observed in borosh, harvested from immature, germinated, frost-bitten or infested with a bug-turtle grain. The drying of grain under the hard mode reduces the activity of enzymes, while saving borosh (or grains) it also changes slightly.

Enzymes are less active due to the sufficient moisture content of the medium, therefore, when the borosna moisture content is 14.5%, the lower activity of the enzymes is even weaker. After mixing in finished products, enzymatic reactions begin, in which hydrolytic and oxidizing-oxidizing borosna enzymes take part. Hydrolytic enzymes (hydrolases) lay out the folds of the boron more simply hydrolysis products.

It has been shown that proteolysis in wheat dough is activated by rhechovins, which can be avenged by sulfhydryl groups, and other rhymes with dominance that reinforce (amino acid cysteine, sodium thiosulfate and other).

Speech with protracted dominance (with dominance of oxidizing agents) significantly galvanizes proteolysis, thickens gluten and consistency of wheat dough. Before them, one can see calcium peroxide, potassium bromate and a lot of other oxidizers. The influx of oxidizing agents and agents on the process of proteolysis shows signs already at even small doses of these speeches (hundreds and thousands of parts of % of the species of boroshna). There is a theory that the addition of oxidizing agents and agents to proteolysis is explained by the fact that stinks change the sulfhydryl group and disulfide linkages in the protein molecule, and possibly in the enzyme itself. Under the action of oxidizing agents, disulfide bonds are dissolved in the rahunok groups, which change the structure of the protein molecule. Vіdnovniki razryvayut qі zvyazki, scho cause weakening of gluten and wheat dough. Chemistry of oxidants and references to proteolysis has not been established.

The autolytic activity of wheat and especially wheat borage is the most important indicator of bakery goodness. Autolytic processes in alcoholic beverages at their brooding, vistoyuvannya and vypіkannі guilt protіkat z singing intensity. With the increase or decrease in the autolytic activity of the boroshna, the rheological power of the dough and the nature of the fermentation of the beverages are changed, blaming various defects in the bread. In order to regulate the autolytic processes, it is necessary to know the power of the most important borosna enzymes. Before the main hydrolytic enzymes, proteolytic and amylolytic enzymes are included.

Proteolytic enzymes. Diyut on proteins and hydrolysis products. The most important group of proteolytic enzymes is proteinase. Proteinases of the papain type are found in grains and boroshni of various cereals. The optimal indications for di ї grain proteinases are pH 4-5.5 and temperature 45-47 ° С -

When fermenting the test, grain proteinases cause frequent proteolysis of proteins. The intensity of proteolysis depends on the activity of proteinases and the compliance of proteins with certain enzymes.

Proteinase is boron, taken from grain of normal density, little active. Increased activity of proteinases is observed in boroshne prepared from sprouted grain and especially from grain infested with turtle bug. The slough of this shkidnik is avenged by strong proteolytic enzymes, which penetrate into the grain when bitten. Under the hour of wandering in the dough, prepared with a borough of normal viscosity, the cob stage of proteolysis is observed without litter accumulation of water nitrogen. In the process of preparing wheat bread, proteolytic processes are regulated, changing the temperature and acidity of the beverage products and adding oxidizing agents. Proteoliz deshcho galmuє kitchen sіl.

Amylolitic enzymes. Ce r-that a-amilase. p-Amylase was detected both in sprouted grains of cereals and in grains of normal density; α-amilase is less likely to be found in sprouted grains. However, the amount of active α-amylase was noted in the grain (boar) of normal density. α-Amylase is included in metalloproteins; Calcium enters the warehouse of її molecules, p-and a-amylase is found in the boroshni as the head rank in the banded with proteinaceous speeches, and after the proteolysis is cleaved. Both amylase hydrolyze starch and dextrin. The most easily spread by amylase is mechanically crushing grains to starch, as well as starch glazing. Robots I. V. Glazunov established that 335 times more maltose is absorbed when dextrin is cured with p-amylase, and less when starch is cured. Native starch is hydrolyzed by p-amilase quite well. r-Amylase, acting on amylose, transforming it into maltose. When reacting with amylopectin, p-amilase decomposes maltose only in the form of glucosidic lancets, resulting in hydrolysis of 50-54% of the amount of amylopectin. High-molecular dextrins, which are soluble in coma, retain the hydrophilic power of starch. α-Amylase converts glucosidic lancets into amylopectin, transforming it into low molecular weight dextrin, which are not farbuyutsya with iodine and relieve the hydrophilic power of starch. Therefore, in case of dії a-amіlasi, the substrate is signifi- cantly rozrdzhuєtsya. Potim dextrins are hydrolyzed by a-amilase to maltose. Thermal lability and sensitivity to pH of the medium in both amylases of various types: α-amilase in pores (3-amylase is more heat-resistant, and more sensitive to acidification of the substrate (reduced pH). β-amilase is most active at pH of the medium -4.5--4 ,6 and temperature 45-50 ° C. At a temperature of 70 ° C, p-amilase is inactivated. The optimum temperature of a-amilase is 58-60 ° C, pH 5.4-5.8. The pH decreases as the temperature optimum, so does the temperature of α-amylase inactivation.

According to some recent reports, a-amylase borosna is inactivated in the process of boiling bread at a temperature of 80-85 °C, but some scientists have shown that in wheat bread a-amilase is only inactivated at a temperature of 97-98 °C. The activity of a-amylase is significantly reduced in the presence of 2% sodium chloride or 2% calcium chloride (in the acid medium). r-Amylase loses its activity during the infusion of rechovins (oxidizing agents), which transform sulfhydryl groups into disulfides. Cysteine and other drugs with proteolytic activity activate p-amilase. Ignition to a temperature of 60-70 ° C reduces the activity of this enzyme. Technological significance of both amylase in a different way.

Under the hour of fermentation, the p-amilase test occludes some of the starch (mainly mechanically crushed grain) with maltose. Maltose is necessary for the production of fluffy dough and the normal viability of borosh from wheat varietal borosh (so tsukor is not included in the veroba recipe).

The characteristic influx of p-amylase on starch significantly increases during starch gelatinization, as well as in the presence of a-amylase.

Dextrins, which are adjusted by a-amilase, are saccharified by p-amilase much easier than starch.

With both amylase dilutions, starch can be more hydrolyzed, while p-amylase alone hydrolyzes by about 64%.

The optimum temperature for a-amylase is created in the dough when the bread is boiled. Increased activity of α-amylase can lead to the establishment of a significant amount of dextrin in soft bread. Low molecular weight dextrin badly binds the vologda with m'yakush, so the wine becomes sticky and sags. The activity of α-amylase in wheat and wheat borage is judged by the autolytic activity of borosh, depending on the number of drops or autolytic samples. The cream of amylolytic and proteolytic enzymes on the power of boroshna and the brightness of bread are added to other enzymes: lipase, lipoxygenase, polyphenol oxidase.

Lipase. The lipase decomposes fats, while saving on glycerol and free fatty acids. In wheat grain, the activity of lipase is not high. The greater the boroshna, the more the lipase activity is greater. Optimum grain lipase at pH 8.0. Vilni fatty acids - the main acid-reactive speech of borosna. The stench can succumb to distant transformations, which infuse the likeness of borosna - tista - bread.

Lipoxygenase. Lipoxygenase is brought to the oxide-hydride enzymes of borosna. It catalyzes the oxidation of sour after some non-essential fatty acids, converting them into hydroperoxides. The most intensively lipoxygenase oxidizes linoleic, arachidonic and linolenic acids, as it enters the grain (flour) fat storage. So itself, a little more, delipoxygenase in the storage of native fats on fatty acids.

The optimal parameters for dilipoxygenase are temperature 30-40°C and medium pH 5-5.5.

Hydroperoxides, which have been absorbed from fatty acids under the influence of lipoxygenase, are strong oxidizing agents and may have an effect on the power of gluten.

Lipoxygenase is found in rich cereals, including in grains of wheat and wheat.

Polyphenol oxidase (tyrosinase) catalyzes the oxidation of the amino acid tyrosine to dark stained speeches - melanin, which calls for the darkening of soft bread from varietal boroshn. Polyphenol oxidase is replaced by the leading rank of very high outputs. In wheat flour of II grade, there is a greater activity of this enzyme, lower in boroshni or I grade. The quality of the borow until dark in the process of processing is deposited not only in the activity of polyphenol oxidase, but also in the presence of free tyrosine, the amount of which in the borosh of normal quality is insignificant. Tyrosine is absorbed by the hydrolysis of proteinaceous speeches, which is more common in germinated grain or infested with a turtle bug, deproteolyzation is intensive, may be high up to darkening (mayzhe vdvіchі vishche, lower in normal flour). The acid optimum of polyphenol oxidase is in the pH zone of 7-7.5, and the temperature is at 40-50 °C. At a pH below 5.5, polyphenol oxidase is inactive, so during processing it is more difficult, as it can darken, it is recommended to increase the acidity of the dough at the necessary boundaries.

Vitamins.Vitamin B 6, B 12, PP and in. Zmіst tsikh vіtaminіv to fall as a head rank in the type of boroshna. In boroshni higher varieties, vitamins are significantly less, lower in boroshni, lower varieties. We appreciate that vitamins are the head rank of the germ and aleurone ball of grain, which are few in higher varieties of borosna.

Wheat borosno, vischogo gatunka rich in such vitamins and minerals, like: vitamin B1 - 11.3%, vitamin PP - 15%, silicon - 13.3%, cobalt - 16%, manganese - 28.5%, molybdenum - 17.9%

Vitamin B1 enter the warehouse of the most important enzymes in carbohydrate and energy metabolism, which provide the body with energy and plastic speech, as well as the metabolism of degraded amino acids. Lack of this vitamin led to serious damage to the side of the nervous, herbal and cardiovascular systems.
Vitamin RR taking part in the oxide-hydraulic reactions of energy metabolism. Insufficient supply of vitamins is accompanied by damage to the normal state of the skin curves, the intestinal tract and the nervous system.
Silicon enter as a structural component to the warehouse of glycosaminoglycans and stimulate collagen synthesis.
Cobalt enter the warehouse of vitamin B12. Activates the enzyme metabolism of fatty acids and metabolism of folic acid.
Marganets taking part in the established cystic and healthy tissues, enter to the warehouse of enzymes, which are included in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Inadequate posture is accompanied by increased growth, damage to the reproductive system, advanced bone marrow tissue, damage to carbohydrate and lipid metabolism.
molybdenum It is a cofactor of rich enzymes, which ensures the metabolism of certain amino acids, purines and pyrimidines.

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Kharchov's value and the warehouse is boroshna

It is a good idea to take revenge on the large number of vitamins of groups B, PP, H, E, and the chemical warehouse of riches may be on all mineral speech, which is necessary for the normal development of the body:

potassium, calcium, sodium, magnesium, saline, phosphorus;
chlorine, aluminum, titanium, nickel, tin;
iodine, middu, chromium, molybdenum, zinc, boron, selenium, etc.

I would like to remember that in higher varieties of boroshna, vitamins are practically absent, and from low varieties, the whole complex of vitamins and microelements can be removed.

Boroshno from a long time ago and until today - one of the main products of eating on the skin kitchen, for which gentleman you can cook impersonal varietal herbs. Boroshno the first grade to mіstit troch more than 3-4% of the grain husk. The price of the greatest love and expansion of the product variety. Vaughn was with a yellow voice. It has a lot of gluten in it, it’s miraculously healthy to come out of it and it’s not healthy, like it’s not stale for a long time.

Boroshno wheat podіlyajut different varieties, vіdpovіdno up to the size of pomelo.

The most broad variety is boroshna, for which master they prepare an impersonal strain and a vipichka. Boroshno first grade bіle on color іz yellow vіdtinkom. This variety is boroshna to starch - 75%, protein - 15%, syrup gluten - 30%, zucru - 2%, fat - 1%, gluten - 3%. Vitamins PP, H, B1, B12, B2, B9 are stored at the warehouse of the boroshna, and zinc, chlorine, magnesium, sodium, salt, sulfur are stored in the mineral warehouse.

For 100 g of 1st grade boar weed:

Water - 14.
Proteins - 10.6.
Fat - 1.3.
Carbohydrates - 73.2.
Kcal - 329.

Borosho first grade is good for boiling milk, pies, rolls, etc., but not even for high-yielding varieties of bread and confectionery types (for these purposes, it is necessary to have a borosno-grey roll).

This variety has visces and fine grain shells: gluten - 25%, starch - 70%, protein - 15%, zucru - 2%, fat - 2%, cellulite - 0.7%. The color of this variety is boroshna, yellowish to gray and brown. Vipіchka z tsієї flour come out fragrant, porous, but not food. From here, cook gingerbread cookies that oven. Also, a different sort of boar is suitable for mlintsiv, vareniki, dumplings and specialties of dietary bread with the addition of wheat boar. Boroshnya of the 2nd grade has more vitamins and microelements. Tse vitamins of groups B, H, E, A, and the chemical warehouse should be:

magnesium, potassium, salt, sirku, phosphorus;
zinc, vanadium, manganese, molybdenum, copper, chromium, cobalt.

At 100 g of boroshn, the 2nd roll should be brushed:

Water - 14.
Proteins - 11.7.
Fat - 1.8.
Carbohydrates - 70.8.
Kcal - 328.

Vipіchka z boroshna of the 2nd grade is richly corisnіsha and rich in vitamins and microelements, lower boroshna of the 1st grade.

Loving sort of homemade gifts. Vipіchka s her food, soft, savory. It has more fat, and the starch may be daily. The color of the boroshna variety is white. Thoroughly brush whites - 10%, gray gluten - 28%, gluten - 0.15%, fat - 0.15%, zucru - 0.15%. Vitamins are less, lower in the older varieties: vitamins B1, B2, B9, PP, trochi E and A. Z microelements are protected by potassium, sodium, magnesium, phosphorus, sirka, molybdenum, chlorine.

For 100 g of borosh, the most common variety has:

Water - 14.
Proteins - 10.3.
Fat - 0.9.
Carbohydrates - 74.2.
Kcal - 327.

Borosnogo katunka is ideal for culinary preparations, leaf, dog and yeast dough.

Boroshno grit

May light-creamy vіdtinok and great vіdsotok gluten. May high baking power. This variety is boroshna vicorist for yeast dough with a high amount of zucru and fat (health, paska). Virobi from this variety is boroshnya rotten porosity and shvidko stale.

Wheat trellis borosno

It is large and heterogeneous for the size of the particles. Borosno to avenge gray gluten - 20%, may high tsukrootvoryuvalnu building and water absorption. This variety is boroshna vikoristovuetsya for vypikannya table varieties of bread.

Klitkovina %

Ash content %

Energy value, kJ

Wheat (high variety)

Wheat (I grade)

Wheat (II grade)

Wheat (siyana)

Smell. Survival of the boron speeds up the exchange of speech, protects the cardiovascular system, stimulates the brain, stimulates the production of estrogen, cures Alzheimer's disease, osteoporosis. The introduction of this product reduces the risk of tarnishing the stone in the chewing mush.

It helps a lot in treating asthma, bronchitis, recurrence of free radicals. Ingredients, which enter the flour warehouse, help ignite the processes in the human body.

Skoda. Boroshno - high-calorie product, that supra-worldly life can be caused by obesity, increased pressure and allergies.

It is reasonable to use brews on the basis of boroshna to bring spruzhny to the malt with relish and aroma. Aje traditional tea can not do without virobiv on the basis of boroshna, but they are impersonal: for all the relish it is similar.

The chemical warehouse of the boroshna is to be deposited in the warehouse of grain, from which it is prepared, that kind of її grade. The higher the boroshna variety, the more starch is in the new one. Instead of other carbohydrates, and add fat, sols, whites and other speeches from lower grades, more boroshuetsya. Let's look at the peculiarities of the kіlkysny and yakіsny warehouse of the borow, signify the food value and baker's power.

Nitrogen and white speech

Proteins of wheat boar

In boron, simple proteins are more important - proteins. Proteins of boroshna may have an offensive fractional warehouse (%): prolamins 35.6; glutelins 28.2; globulin 12.6; albumin 5.2. The average amount of protein speech in wheat boron is 13-16%, non-raw protein is 8.7%. The average amount of gray gluten in wheat boron is 20-30%. In different batches, borosna is mixed with gray gluten. wide boundaries (16-35%).

Gluten Warehouse

Syrah gluten to cover 30-35% of dry speeches and 65-70% of water. Dry speech gluten by 80-85% is composed of proteins and other borosna speech (lipids, carbohydrates and in), with some gliadin and glutenin enter into the reaction. Proteins of gluten cover about half of all lipids. 19 amino acids enter the warehouse of gluten protein. It is dominated by glutamic acid (about 39%), proline (14%) and leucine (8%). Gluten of different quality may have the same amino acid warehouse, aloe structure of molecules. The rheological power of gluten (springiness, elasticity, stretching) signifies the bread-baking capacity of wheat boar.

Carbohydrates

In the carbohydrate complex, borosna is more important than other polysaccharides (starch, cellulose, hemicellulose, pentosans). In a small amount, it is good to take zukropodіbnі polysaccharides (di- and trisaccharides) and simple zucru (glucose, fructose).

Starch is the most important carbohydrate in borosh, which can be seen in grains with a size of 0.002 to 0.15 mm. Rosemary, form, building up to swelling and gelatinization of starch grains of various varieties for boroshna of various species. The size and volume of starch grains are added to the consistency of the dough, and the moisture content is added to the new zukru. Drіbnі and poshkodzhenі grain starch schvidshe saccharified in the process of preparing bread, nizh large and schіlnі grain.

Klitkovina

Cellulose (cellulose) is found in the peripheral parts of the grain, and therefore, in a great number of places, it is located near the borough of high exits. In the trellis boron, there is close to 2.3% of cellular tissue, and in the borage of wheat, viscose boletus is 0.1-0.15%. Klitkovina is not conquered by the body of a person, but the lowering of the food value is borosna. In okremih vipadkah high in the cellular tissue corysny, to which will speed up the peristalsis of the intestines.

Hemicellulose

These are polysaccharides that lie up to pentosans and hexosans. For physical and chemical powers, the stench occupies an interim position between starch and cellular tissue. The proteoorganism of humans does not conquer hemicelluloses. Wheat borosno fallow in the variety of maє rіzny vmіst pentosans - the main warehouse hemicellulose.

In the boar of the greater katunka, 2.6% of the total amount of pentosans of grain is contained, and in the flour of the II gatunka - 25.5%. Pentozan is divided into retail and non-retail. Unresolved pentosan swells well in water, swells water, in a kilkost, which outweighs its mass 10 times.

Give different pentosans or carbohydrate mucus to give an arc of a viscous difference, like a splash of oxidizing agents to pass at the alkaline gels. Wheat borosno to sweep 1.8-2% of mucus, life - may be twice as much.

Fats and fat-like speech (lipoids) are called lipids. All lipids are inconsistent in water and retail in organic retailers.

Fats are collapsible esters of glycerol and high-molecular fatty acids. Wheat and wheat flour of different varieties have 1-2% fat. Fat, like in boroshni, has a rare consistency. Vin is composed mainly of glycerides of non-essential fatty acids: oleic, linoleic (more importantly) and linolenic. The acidity may be high in the grub value, they are credited with vitamin power. Hydrolysis of fat for an hour is borosna and farther transformation of free fatty acids into acidity, relish is borosna on the power of gluten.

Phosphatides, foldable esters of glycerin and fatty acids, which avenge phosphoric acid, are obtained from any nitrogenous substance before lipids.

pigments

Carotenoids and chlorophyll can be seen before the pigments in fats. The color of carotenoid pigments is reddish yellow and orange, and chlorophyll is green. Carotenoids may be pro-vitamin power, so that the creatures in the creature's organism turn into vitamin A.

Mineral speeches

Borosno folds mainly from organic speeches and a small amount of mineral (ash). The mineral speech of the grain is surrounded by the head rank of the aleurone ball, the shells and the germ. The aleurone ball has a particularly rich mineral content. The amount of mineral speech in the endosperm is small (0.3-0.5%) and moves from the center to the periphery, so the ash content serves as an indication of the borosna variety.

Most of the mineral resources of the borosh are composed of phosphorus (50%), potassium (30%), magnesium and calcium (15%).

fermenti

In the grains of cereals, there are different enzymes, which are the main rank of the germ and peripheral parts of the grain. Looking back at the forest, high fermentation exits are more distant, lower, at low exits.

Borosno rough broom may have less absorption and energy value, but high biological value, they have more vitamins and mineral resources.

There are a lot of higher varieties with brownish rechovins, because the stench is found mainly in the shells of the grain and the seed, like when you cut the boar, you can see it, but it will be easier to conquer it later.

Boroshno 2-th gatunka otrimuyut z'yakih wheat. The color scheme is white and yellowish-sirim. Boroshnyaetsya in 8-10% of hulls, parts of borosna are larger, lower in the 1st grade, in size heterogeneous. Gluten content - not less than 25% ash content - not more than 1.25%. Vikoristovuyut borosno the 2nd katunka in the bread oven.

Borosno trellis is prepared from soft wheat with trellis with single-sorted pomelo without vines. Excess flour - 96% Color grayish-white, gluten content - 20%, ash content, up to 2%. Vikoristovuetsya for vypikannya bread.

Middle chemical warehouse of various types and sorts of boroshna, g/100. Tables 1.

Product name

Carbohydrates

Mineral

Vitamins, mg

Ener.tsіnіstkal

Mono and disaccharides

Klitkovina

Boroshno wheat:

High grade