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Inedible loaves. What are the consequences of using baking flour 5 class

Несъедобные батоны. Чем чревато использование на хлебозаводах муки 5 классаShutterstock.com

The quality of bread in Russia is rapidly degraded — state inspection office. And it will get worse. Why?

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The President of the Grain Union Arkady Zlochevsky said that in the production of bread grain sometimes use the 5-th class, i.e. coarse grain intended for cattle feed. And has proposed to allow it’s official — typing in the standard.

Несъедобные батоны. Чем чревато использование на хлебозаводах муки 5 класса“That is, he recognized that the system of state control over the output of the main product — bread, does not work. And suggested that, in fact, legally to degrade the quality of the bread, allowing for him to use fodder grain, — says the statement Alexei Alexeenko, assistant head of Federal service for veterinary and phytosanitary surveillance. — Of this grain, in principle, impossible to make a decent bread. It is very little gluten, and it plays a key role in obtaining high-quality soft, airy bread, which is traditionally consumed in our country. Therefore, in the production of bread of coarse flour and another flour of poor quality is essential to use the so-called bread improvers. This complex food additives, largely synthetic, that help to make bread “models”. You outwardly indistinguishable from the present traditional bread, but the taste and other organoleptic properties are significantly inferior to the bread, to which we are accustomed. Plus, this bread increases the chemical load on our bodies because it contains synthetic additives. And since bread is a main staple in our diet — it eats a lot — this load is significant.

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Несъедобные батоны. Чем чревато использование на хлебозаводах муки 5 класса

Bakers production of such “models” are extremely profitable. Flour with low gluten content is about a third cheaper. Plus, to make bread out of it much faster. While you make one batch of bread according to the traditional technology, you will have time to make 3-4 shipments of bread and flour improvers — intensive fermentation, and the dough rises much faster. Unfortunately, this kind of business model, in which the main slogan is “enriching no matter what” wins. And so almost all inexpensive varieties of bread, the ones to which we are accustomed, made with improvers. In this case, the label you will not find them in classical composition usually contains natural ingredients — flour, water, salt, yeast, etc. And not a word about chemical food additives. In fact, this bread is a fake.

The quickest way out of this situation — the recovery in the framework of the Rosselkhoznadzor unified control systems of bread production from field to fork. She was used to, but it was destroyed in 2004, handing over some functions to the CPS and the Rosselkhoznadzor. As a result full control, and in many phases of production of bread has been abused and violations. They have become so popular that industry lobbyists are even offering their legalize. You can not go at them on occasion, we have to work for the interests of consumers”.

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What is the bread improvers:

1. Gluten (gluten)

Fibrous threadlike protein that forms an invisible network, which supports the porous structure of bread. Many of the improvers contained in its pure form, it is isolated from wheat or other sources.

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Несъедобные батоны. Чем чревато использование на хлебозаводах муки 5 класса

2. The emulsifiers (stabilizers)

Improve the formation of pores in the bread and thereby increase its volume, allowing you to use less flour.

Typical representatives — supplements Е430–Е436 (polyoxyethylene), E471 (mono – and diglycerides of fatty acids) and Е472 (esters of mono – and diglycerides acetic and fatty acids). For example, in technical documentation to one of them stated: “Е472 Additive has improved the properties of the relationship to gluten of wheat, which helps to strengthen the membrane in the test and to obtain high-quality flour, even wheat with weak gluten”.

3. Enzymes

Used to “digest” proteins and starches, as a result, the dough much faster is wandering under the action of yeast. This negatively affects the taste of bread, and sometimes you have to add flavorings to improve the taste. The enzymes can be produced using GM technology.

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