Molasses and glucose against the "aging" of bread

[PATOKA and GLUCOSE against the "aging" of bread]

PATOKA and GLUCOSE against the "aging" of bread

In Russia, molasses is widely used for adding to the dough. It is a yellow-brown syrup that is a mixture of simple sugars, mostly glucose, and other non-harmful impurities. Molasses is obtained by high-temperature processing of starches (potato, corn). Often, instead of molasses, they use twice the cheaper molasses, which is a waste product from sugar industries. Molasses is widely used as the main raw material for growing yeast; its use is not desirable for baking due to the large amount of impurities.

The use of molasses does not exclude the use of sugar, since the mechanisms of their interaction with other ingredients in the dough and the results are different. Abroad, molasses is not used because of the large amount of impurities and the low content of glucose in it, which is extremely necessary for the rheology of the dough. Only pure glucose syrup is used, which is a colorless to slightly yellow viscous liquid, very similar to honey. Many people confuse it with invert sugar, but this is a completely different product. The main purpose of using glucose syrup is to prevent sugar crystallization and slow down the saccharification of starch in the crumb..

Thus, it is a powerful remedy against "aging" of the product, stale and dry crumb. In baking, glucose improves fermentation conditions, imparts porosity and good taste to products.

Glucose syrup is added to the dough in a proportion of 2-4% to flour to prevent staleness, and in an amount up to 8% to confectionery dough to reduce the crystallization of sugars.

Pure glucose can be bought at the pharmacy in ampoules. Ampoules Glucose-N. S. 40% 10 ml. with a colorless or slightly yellow viscous liquid
Consumption: 2-4% by weight of flour, which means that 10 ml should be added to 500 grams of flour. glucose or 1/2 ampoule.

So, add molasses or glucose to the bread dough for every 100 grams of flour in an amount of 2-4% or 2-4 grams. For 500 grams of flour, this will amount to 10-20 grams of molasses or glucose.

[GLUCOSE]

What about dextrose (grape sugar)? We add it to the dough improver along with ascorbic acid.

GLUCOSE (Glucose) Trade name. Glucose.

International non-proprietary name. Dextrose.

Chemical name. D - (+) - glucopyranose.

Crystalline hydrate glucose is a white crystalline powder, sweet in taste, without off-taste, readily soluble in water... The glucose content in the finished product is not less than 99.5% in terms of dry matter, the mass fraction of moisture is not more than 9%. Crystalline glucose, hydrated, in terms of quality indicators, corresponds to foreign analogues.

Glucose is used in various industries:

in the food industry, as a substitute for sucrose;
in the confectionery industry in the manufacture of soft sweets, dessert varieties of chocolate, cakes and various dietary products;
in baking glucose improves fermentation conditions, imparts porosity and good taste to products, slows down hardening;
in the production of ice cream, it lowers the freezing point, increases its hardness;
in the production of canned fruit, juices, liqueurs, wines, soft drinks, since glucose does not mask aroma and taste;
in the dairy industry, in the manufacture of dairy products and baby food, it is recommended to use glucose in a certain proportion with sucrose to give these products a higher nutritional value;
in veterinary medicine;
in poultry farming;
in the pharmaceutical industry.

Crystalline hydrate glucose is a natural organic compound, belongs to the class of carbohydrates monosaccharides, according to technical requirements and quality indicators it corresponds to GOST 975-88.

SYRUP GLUCOSE-FRUIT



Glucose-fructose syrup LFx DEXTROSE-FRUKTOZE syrup regulates the crystallization process in confectionery, increases plasticity. It is used in the manufacture of ice cream, caramel, candy fondant, mastic, and also as a binder for creams and impregnations, gives shine to the product.
With its help, you can make glazed nuts, lollipops, kozinaki at home.
Can be used as a sweetener when kneading dough for yeast baking and bread.
Has a light color.
Structure; Glucose syrup.
Nutritional value per 100 g of product: Proteins 0g, Fats 0g, carbohydrates 78.49 g.
Energy value 313.96 kcal / 100g

HIGH-DRY PATH



Highly sugar syrup regulates the crystallization process in confectionery products. It is used in the manufacture of marshmallows, marshmallows, ice cream, candy, and also as a binder for creams and impregnations, gives shine to the product. With its help, you can make glazed nuts, lollipops, kozinaki at home.
Can be used as a sweetener when kneading dough for yeast baked goods and bread.
Has a light color.
Good for making preserves and jams. It shows itself perfectly when preparing drinks.

PATOKA MALTOSE



Maltose syrup is a natural sweetener, a universal improver of taste and properties of products produced with its addition. It is a thick, sweet liquid, similar to syrup with a pronounced taste of burnt sugar. The color can range from light yellow to brown.
The advantages of maltose syrup over sugar in baked goods are obvious: The porosity and elasticity of the crumb sharply increases, bread and pastries stay fresh longer, pastries have a golden crust, pleasant taste and attractive aroma.
Molasses can be used as a substitute for honey and sugar and can be used in its natural form, for example, as an addition to pancakes or cheese cakes.

[Admin]

Admin , if I understood correctly, then glucose should be added to any bread, be it wheat, rye, etc., even if the recipe says nothing about it? Yesterday I went to the pharmacy - there is no 40 * glucose anywhere, but they promised to bring it today at my request - I ordered 2 boxes of 10 ampoules 10ml. They also said that dextrose is honey. the term glucose and when asked to me * why do I take it * they made these eyes

nut , I myself did not add glucose to the bread, because I bake in small portions, and the shelf life of bread for 2-3 days suits me, does not have time to dry
Information on glucose does not limit the use of glucose by type of bread, which means it can be used for any dough, especially for rye, which tends to stale faster.

The following is written on my box:
Glucose-N. FROM.
Solution for intravenous administration 40%
DEXTROSE
10 ampoules of 10 ml.

When I bought glucose, I immediately said what I need for dough / bread.
And also one pharmacist was surprised, the other immediately took it for granted, apparently she was in the know.

[Admin]

Admin, and what about taste? If I usually use honey for lack of molasses in bread, or sugar, then after adding glucose, nothing from this series should be added to the dough? I suspect not, but it won't be superfluous to ask.

Glucose is a colorless and sweet liquid, and 5-10 ml. will not do the weather.
But glucose has properties to slow down the aging of dough / bread.

After all, we calmly use molasses for the test, and glucose is just as sweet.

Glucose is a colorless and sweet liquid, and 5-10 ml. will not do the weather.
But glucose has properties to slow down the aging of dough / bread.

After all, we calmly use molasses for the test, and glucose is just as sweet.

I didn't use molasses, I don't know, you won't find it with fire during the day! I just don’t like bread without a similar component (molasses, sugar, honey) in the recipe, no matter how much I’ve tried - they do not taste like anything to me. And with a spoonful of something sweet, the bread itself is not sweet, but tastier, to me personally. This means that if glucose is quite sweet for itself, then I think it will completely replace a spoonful of sugar. So we will try. Thank you!

[Admin]

Admin , I bought this glucose today

Only the letters N. S. - no, it looks like glucose is not what I need Suddenly I will poison my population

Only the letters N. S. - no, it looks like glucose is not what I need Suddenly I will poison my population

Well, I bought for a long time. From glucose, only your population's cheeks will be thicker

Today I tried to bake bread for the first time on glucose, it is getting cold for now. We will try.

By the way, I also don't have these letters on the ampoules, I haven't seen the box, my husband bought it, I took 2 ampoules of 20 ml for a sample so far. On ampoules simply writes Glucose for IV injection, 40%, 20 ml. I decided that the letters are irrelevant.

I do not even know. And how much aging do you need? I have a loaf in 2-3 days - I don't have it. Unless you take a bite and bake early again.

Immediately take a larger piece from your population, and towards it, and watch how long it will live "fresh"

Interestingly, the taste of such bread has changed, and in which direction?

Immediately take away a larger piece from your population, and in the direction of it, and observe how long it will live "fresh"

Interestingly, the taste of such bread has changed, and in which direction?

About the taste - it will cool down, I will say, I even plan to lay out the recipe, since I was composing on the go (bread with sourdough and buttermilk). If it turns out tasty, of course.

About a larger piece - how to store it for the purity of the experiment? Will it go in a bag and in a locker?

GLUCOSE
(Glucose)

Tradename. Glucose.

International non-proprietary name. Dextrose.

Chemical name. D - (+) - glucopyranose.

Crystalline hydrated glucose is a white crystalline powder, sweet in taste, without foreign taste, well soluble in water. The glucose content in the finished product is not less than 99.5% in terms of dry matter, the mass fraction of moisture is not more than 9%. Crystalline glucose, hydrated, in terms of quality indicators, corresponds to foreign analogues.

Glucose is used in various industries:

in the food industry, as a substitute for sucrose;
in the confectionery industry in the manufacture of soft sweets, dessert varieties of chocolate, cakes and various dietary products;
in bakery, glucose improves fermentation conditions, imparts porosity and good taste to products, slows down hardening;
in the production of ice cream, it lowers the freezing point, increases its hardness;
in the production of canned fruit, juices, liqueurs, wines, soft drinks, since glucose does not mask aroma and taste;
in the dairy industry, in the manufacture of dairy products and baby food, it is recommended to use glucose in a certain proportion with sucrose to give these products a higher nutritional value;
in veterinary medicine;
in poultry farming;
in the pharmaceutical industry.
Crystalline hydrate glucose is a natural organic compound, belongs to the class of carbohydrates monosaccharides, according to technical requirements and quality indicators it corresponds to GOST 975-88.

I tried some bread. I really liked the taste, but I have nothing to compare one to one with, I baked bread on buttermilk for the first time, maybe it gives such a taste to buttermilk - I don't know. But about the porosity and structure of the crumb I will say - super! If glucose gives such an effect to the crumb, then I am delighted! Such a slightly rubbery, beautifully porous and moderately moist. In general, of all the latest bread, this one I liked the most. Strange, but until today I thought that through experiments I had already come up with an ideal bread recipe for myself, which I would really like.But no, it turned out better today.
I went to make out the recipe, maybe someone else will do it.

Quote above: in baking glucose improves fermentation conditions, imparts porosity and good taste to products, slows down hardening

Quite possibly so! But the serum also played a role!

Quote above: in baking glucose improves fermentation conditions, imparts porosity and good taste to products, slows down hardening

Quite possibly so! But the serum also played a role!

It means that buttermilk, because it was made with whey, was not as tasty as it is now. The same thing, even if you take and bake the same without glucose, for the purity of the experiment. For it remained unclear whether glucose gave something in terms of the taste and structure of the bread or did not.

For the sake of the purity of the experiment, you need to bake several options:
- only on whey (buttermilk)
- only on glucose
- without anything, pure without glucose and serum
- with everything together

And eat it all with the whole family and give their opinion

I hesitate to ask - whey and buttermilk are the same thing or they are different things

No, there is a difference. Whey is a product obtained by straining cottage cheese, while buttermilk is a creamy product obtained by making butter from cream. They smell completely different. Buttermilk is tastier, and I liked buttermilk bread more than whey bread.

Girls, now I baked wheat bread on ripe dough and poured a 10ml ampoule into the batch. glucose - the bread is just awesome, I have never succeeded in this, although I bake it every 2-3 days, tall and agro-industrial: wow: and a topic for reflection - has glucose really influenced that

a topic for thought - is glucose really so influenced

Maybe!

Today I made a dough for bread with glucose and whipped proteins - now I think that the rise and structure was more influenced

I'll show you the challah later.

This is the kind of bread made with glucose and whipped proteins.
Glucose put 5 ml. (1/2 ampoule) for 430 grams of wheat flour.

My observations:

1. the dough is plastic, soft.

2. the dough rises quickly.

3.The structure of the dough is bubbly even after kneading

4. the structure of the dough - does not spread, retains its shape. I wanted to make bread in a mold (because it is very soft), but after kneading the dough is soft, but springy, and I decided to make challah. The dough lends itself well to forming.

5. fast second rise of the dough piece. So fast in 15-20 minutes that I expected the dough to stop and lose shape while the oven heats up to 180 ° C. No, the dough kept its shape and rose even when warmed up.

6. when baking, the crust does not burn to a red-brown color, and remains a beautiful bright color as in the photo.

7. normal fast baking, already the temperature is almost 100 * C inside the bread, and the crust is bright, I only had time to detect the baking stages, and was confused by such a pressure of dough and baking. I kept the bread for an extra 2-3 minutes for insurance (at 100 * C in the dough), everything seemed that the temperature probe was lying!

8. In the photo, the challah seems small, but its finished dimensions are 38 x 14 x 8 cm. In the longest / widest / highest places.



9.The crumb is super delicious! Tore pieces of challah straight from the hot one! The crumb structure and quality can be seen even with hot bread!



To be honest, I don't know what I did, and what influenced the dough, bread, crumb more - glucose or whipped proteins, or all together - but the result is obvious!

Now you need to try to conduct a clean experiment - bake plain wheat bread only on glucose and compare the results.
Challah recipe can be viewed in full here 🔗

[Admin]

Admin I agree with you, the dough really came up very quickly, which even alarmed me - kneading, proofing, molding and proofing took me about 2 hours. The second proofing was going on especially quickly and I was afraid that the dough would end up, even forgot to make cuts on top.I baked in cast iron for 5 liters, so it grew so much during baking that I propped up the lid of the cast iron, well, in general, a mutant of some kind I think it's glucose to blame

I completely forgot to unsubscribe based on the results of the experiment. In general, I had these half a loaf for a week, then it was cut into crackers. What can I say, after 5 days the bread became a little harder, but you could still eat it calmly. Exactly a week later, the bread became stale, but not completely, the crumb still sagged under the pressure on it. And if there are absolutely no options, and bread is still urgently needed, then it could also be used, but we cut it into crackers. From such pies.

[Lozja]

I completely forgot to unsubscribe based on the results of the experiment.

Lozja, good result!

So we confirm - bread stays fresh for a long time, ages slowly!

which molasses is better for baking bread - sugared or caramel?

Pure glucose can be bought at the pharmacy in ampoules. Ampoules Glucose-N. S. 40% 10 ml. with a colorless or slightly yellow viscous liquid

The pharmacy had glucose only in powder (pure glucose without any impurities), how much should I add then? You have 40% indicated on the ampoules, that is, it is already diluted and it will probably be weaker than the powder. I wonder how glucose overdose can affect the dough?

My recipe for glucose bread

Challah wheat on egg whites and glucose in the oven (Admin)

Wheat flour 430 g
Liquid glucose 5 ml. - (1/2 ampoule)

Thank you, but the recipe says glucose is LIQUID, and I asked above about glucose in powder? The concentration is higher there. Therefore, I also asked to add 2-4%?

So, as recommended in the first post of the topic, to the weight of the flour.
So, add molasses or glucose to the bread dough for every 100 grams of flour in an amount of 2-4% or 2-4 grams. For 500 grams of flour, this will amount to 10-20 grams of molasses or glucose.

Or you can look at the concentration on the ampoule, and make a liquid from the powder by adding pure water.

[Admin]

Admin, sorry, I'm confused ... if we add 20 grams of molasses, then sugar is not needed? For example, according to a recipe for 300 grams of flour, a tablespoon of sugar, according to your post, 12 grams of molasses is obtained - is it instead of or together with sugar?

[Sveta]

Sveta, I added sugar and glucose to the dough

Challah wheat on egg whites and glucose in the oven (Admin)

I can't say anything about the taste today, the pastries were in May 2011

Clearly ... I just put honey and molasses in wheat-rye bread, but now I suddenly began to doubt ... although I would not say that it turned out very sweet, on the contrary - as it should.

I don't like sweets, so if the bread turned out to be sweet, I would reflect this in the recipe

I add molasses to baked goods - I don't notice much difference, neither during baking, nor during storage

Peace be with you, bakers! I'm a newbie here, just recently "obsessed" with baking bread. I bought glucose at the pharmacy, and I think, are the excipients in it not harmful? Can I take it inside?

[Finnka]

Finnka,

Can I take it inside?

You can even intravenously, so use it safely. :-)