The textbook discusses the theoretical foundations of product technology Catering; processes that shape the quality of products; technologies for culinary processing of food products, preparation of semi-finished products, culinary products and dishes in public catering establishments. Recommendations are given for the use of culinary products in children's, gerodietetic and special foods. For undergraduate students studying in the field of training “Product Technology and Public Catering Organization”, as well as specialists in the public catering system; Grif: Recommended by the Educational and Methodological Council of the Federal State Budgetary Educational Institution of Higher Professional Education “Moscow State University of Technology and Management named after K.G. Razumovsky" as a textbook for students studying in the bachelor's degree program "Product Technology and Catering Organization"
Year: 2015
Publisher: Publishing house "Dashkov and K"
Language: russian
Pages: 496
ISBN 13: 978-5-394-02516-7
File: PDF, 3.43 MB
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The textbook outlines the theoretical foundations of production technology in public catering establishments (the technological process of preparing culinary products, normative documents, methods of culinary processing of products, etc.). The cooking technology and rules for serving the main products of modern catering establishments are described. Special attention paid to quality requirements. The material is presented in a strictly scientific and yet accessible form. The textbook includes a variety of practical tasks for future specialists - technologists and managers who will have to satisfy people's needs for nutritious and high-quality nutrition. The book is addressed to university students studying in the field of “Product Technology and Catering Organization” and their teachers.
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Rice. 1.3.
When heated from 55 to 80°C, starch grains absorb a large amount of water, increase in volume several times, lose their crystalline structure, and therefore their anisotropy. The starch suspension turns into a paste. The process of its formation is called gelatinization.
Thus, gelatinization is the destruction of the native structure of the starch grain, accompanied by swelling. The temperature at which the anisotropy of most grains is destroyed is called temperature gelatinization
.
The gelatinization temperature of different types of starch is not the same. Thus, gelatinization of potato starch occurs at 55-65°C, wheat starch at 60-80, corn starch at 60-71°C, and rice starch at 70-80°C.
The process of gelatinization of starch grains occurs in stages:
* at 55-70°C the grains increase in volume several times, lose their optical anisotropy, but still retain their layered structure; a cavity (“bubble”) forms in the center of the starch grain; a suspension of grains in water turns into a paste - a low-concentrated amylose sol in which swollen grains are distributed (the first stage of gelatinization);
* when heated above 70°C in the presence of a significant amount of water, starch grains increase in volume tens of times, the layered structure disappears, and the viscosity of the system increases significantly (second stage of gelatinization); at this stage the amount of soluble amylose increases; its solution partially remains in the grain, and partially diffuses into the environment.
When heated for a long time with excess water, the starch bubbles burst and the viscosity of the paste decreases. An example of this in culinary practice is the liquefaction of jelly as a result of excessive heat.
The viscosity of the paste is affected not only by the concentration of starch, but also by the presence of various nutrients (sugars, mineral elements, acids, proteins, etc.). Thus, sucrose increases the viscosity of the system, salt reduces it, and proteins have a stabilizing effect on starch pastes.
When starchy foods are cooled, the amount of soluble amylose in them decreases as a result of retrogradation (precipitation). In this case, starch jellies age (syneresis), and the products become stale. The rate of aging depends on the type of product, its humidity and storage temperature. The higher the humidity of a dish or culinary product, the more intensely the amount of water-soluble substances in it decreases.
Aging occurs most quickly in millet porridge, slower in semolina and buckwheat. An increase in temperature inhibits the retrogradation process, so cereals and pasta dishes stored on food warmers at a temperature of 70-80°C have good organoleptic characteristics within 4 hours. Hydrolysis of starch.
Starch polysaccharides are capable of breaking down into the molecules of their constituent sugars. This process is called hydrolysis, as it involves the addition of water. A distinction is made between enzymatic and acid hydrolysis.
Enzymes that break down starch are called amylases. There are two types of them:
α-amylase, which causes partial breakdown of starch polysaccharide chains with the formation of low molecular weight compounds - dextrins; with prolonged hydrolysis, the formation of maltose and glucose is possible;
β-amylase, which breaks down starch to maltose.
Enzymatic hydrolysis of starch occurs during the production of yeast dough and baking products from it, boiling potatoes, etc. Wheat flour usually contains β-amylase; maltose, formed under its influence, is a nutrient medium for yeast. α-amylase predominates in flour made from sprouted grains; the dextrins formed under its influence give the products stickiness and an unpleasant taste.
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