Marit

Eggs

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Eggs contain a lot of valuable nutrients, So in 100 g ok. 12 G protein easily digestible and absorbable, 10—11 g fat, 0,6 G carbohydrates, 48 calcium mg, 187 Mg Fosfor, 2,4 Iron Mg, 1000 j.mn. vitamins, 30 of … Zobacz

Pasteurization and sterilization of milk

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Pasteurization and sterilization of milk.

Pasteurization should completely destroy the pathogenic microflora and 99% saprophilic microorganisms, without lowering the biological value of milk.

There are three ways of pasteurization:

1) low, otherwise long -lasting, It involves maintaining quickly heated milk at 63-65 ° C within 20— … Zobacz

The impact of temperature on milk

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The impact of temperature on milk.

Bactericidal and hemolytic effect on microorganisms is attributed to lysozyme - a factor capable of dissolving nucleic acids. A natural factor that destroys bacteria, and especially streptococci, There is a lacthenin protein fraction, dzięki której przez dłuższy czas w warunkach tlenowych jest … Zobacz

Milk composition

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The milk consists of almost all nutrients needed both for the growth of the young body, as well as to maintain his physical fitness. Due to the appropriate proportions between individual groups of nutrients, milk is a product with exceptional nutritional value.

Mleko jest … Zobacz

Porridge how to cook

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Groats. The caloric value of the groats is very high, because around 350 Kcal w 100 g, Proteins OK. 10 g and from 1 do 3 g fat, They are very rich in mineral salts: potassium, calcium, iron, phosphorus, magnesium and many microelements. Z … Zobacz

Bran

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Bran. It is a mixture consisting of particles, aleuron layer, embryos and smaller ones (The so -called bran. lean) or larger (The so -called bran. full) The number of middle white molecules.

Bran, Especially wheat and rye, In addition to sugars and proteins, they contain significant amounts of vitamins, fiber … Zobacz

Qualitative features of flour

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Taste and smell. Flour, Healthy has a pleasant kind of smell. Lack of smell indicates poor quality flour. Similarly, the wrong smell indicates a bad storage of flour. The taste of flour should be slightly sweet, smak gorzki świadczy o obecności nasion chwastów lub jełczeniu … Zobacz

Flour

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Flour. Cereal of grain for flour takes place in mills, which, due to the nature of the product, we divide into economic and commercial.

The economic mills of the milling are carried out according to the percentage lift, However, in commercial mills, the flour type is determined by ash content.

Proces przerobu … Zobacz

Grains

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The cells of the aleuron layer contain a dark-cut substance containing protein, fats, mineral salts, vitamins and enzymes. Aleuron cells do not contain gluten proteins. These proteins occur in Kidowy, mainly in the outer layers. Im bliżej do środka ziarna tym więcej skrobi … Zobacz

Cereals

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Cereals belong to the consonant class, in the order of the Plewowców, grass families. Wheat, rye, Barley and oats belong to the subfamilies of barley, corn, millet, Sorgo and some others to the subfamilies of the piglets, rice to the subfamily rice. Due to the similar chemical composition and similar use, … Zobacz