The value of bread as an important component of human life. Importance of bread in our life

Safina Razilya Rishatovna

Bread is a food product made from flour. It is believed that the word "bread" is of Greek origin, the ancient Greek bakers used special pots - klibanos - to produce this product. As for the origin of the Russian word "bread", it was associated with the borrowed name Gleb, or the verb "slurp".

The constant abundance of bread is the cherished dream of millions of people living on Earth. Bread is not expensive, but not everyone knows how hard it is to get it, what is its true price. Before getting to our table, bread goes a long and difficult way. In order to grow grain in the fields, day and night, under the scorching rays of the sun and heavy rains, thousands of people work in more than 120 professions (breeders, agronomists, engineers, machine operators, elevator workers, flour millers, designers, machine drivers, bakers, salesmen, tractor drivers, combine operators and many others).

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Federal State Budgetary Educational Institution "Kazan National Research Technological University"

"NOBEL HOPES OF KNRTU - 2018"

Nomination " Technology of bread, confectionery

and pasta»

Research

"The Importance of Bread in the Nutrition of the Population"

Performed: Safina Razilya Rishatovna

8th grade student

MBOU "Kzyl Tau secondary school

named after M.Kh. Gainullin

Supervisor : Safina Ilsiyar Vazykhzyanovna

chemistry teacher

Kazan, 2018

Introduction …………………………………………………………………

II. Main part :

Importance of bread in human life……………………………………

2. Research part:

1. Consumption rate and nutritional value of bread…………………

2. The study of the quality of bread at JSC "Karatun KhPP"…………..

3. Taste qualities of different types of bread.

4. A variety of bread in the outlet of the village of Kzyl-Tau ....

5. Homebaked bread……………………………………………………….

6. Attitude towards bread………………………………………………………

III. Conclusion ……………………………………………………………

Introduction

II. Main part :

Importance of bread in human life.

Bread is a brilliant invention of mankind. There are few values in the world that, like bread, would not lose their significance for a day or an hour. When you want to eat, the first thing you remember is bread. And who among us will doubt that the smell of hot bread is one of the best in the world. You can't confuse it with any other. Because bread smells like bread. Beautiful words about bread were written by Antoine Aposte Per-mentier, who lived in the 18th century. “Bread,” wrote Permentier, “is a generous gift of nature, such food that cannot be replaced by anything else. Having fallen ill, we lose the taste for bread last; and as soon as it appears again, it is a sign of recovery. Bread can be consumed at any time of the day, at any age, in any mood; it makes other food taste better, and is the main cause of both good and bad digestion. Whatever it is eaten with, with meat or any other dish, it does not lose its attractiveness. Man needs it so much that, having barely been born into the world, we can no longer do without it, and it does not bother us until the hour of death.

Bread products are one of the main human foodstuffs. Daily consumption of bread in different countries ranges from 150 to 500 g per capita.

In Russia, it is traditionally consumed a lot - on average, up to 330 g per day. During periods of economic instability, the consumption of bread inevitably increases, since bread is one of the cheapest foodstuffs.

Bread contains many of the most important nutrients needed by man; among them are proteins, carbohydrates, vitamins, minerals, dietary fiber.

Due to the consumption of bread, a person almost half satisfies his need for carbohydrates, a third for proteins, more than half for B vitamins, phosphorus and iron salts. Bread made from whole wheat or rye flour almost completely satisfies the need for dietary fiber.

The digestibility of bread is largely related to its organoleptic characteristics, primarily such as taste, aroma, looseness of the crumb, which form the concept of bread quality. The quality of bread is determined by the composition and properties of the components included in its composition, as well as by the processes occurring in the dough during its maturation and baking of dough pieces.

Modern bakery production is characterized by a high level of mechanization and automation of bread production processes, the introduction of new technologies and the constant expansion of the range of bakery products.

That is why they say about him: "Bread is the head of everything." It also occupies an important place in the spiritual life of a person: for the ancient Greeks, bread was a gift from the gods, in India it was believed that the life of a person who did not eat bread would be unhappy, in Rus' bread has always been a symbol of prosperity.

According to historical information, bread appeared on earth about fifteen thousand years ago. It was made from grains ground with stones and water, over time, sour milk began to be used for its preparation, but the ancient Egyptians were the first to learn how to bake real bread using yeast. They discovered a way to leaven the dough by fermenting, resulting in a soft and fluffy bread that was not only tastier than before, but could also be kept fresh longer. This method of baking bread passed from the Egyptians to the Greeks, it was borrowed from the Greeks by the Romans, who eventually developed their improved technology and spread it throughout the conquered territory.

At the end of the XIX century. the first bakery enterprises appeared, which began to displace artisanal ones. In Moscow, for example, the baker Filippov was famous. His company developed a wide range of bakery products, many of which are still produced today. By 1905, the Filippovs' firm had 16 bakeries and bakeries in Moscow alone, as well as branches in six more cities. The main enterprise was located on Tverskaya, 10 and included crackers, lamb, confectionery departments, two departments of German bread, Riga, St. Petersburg table, unbuttoned, black, white and Swedish bread, fried pies, rolls.

By the beginning of the First World War (1914) in Russia there were only a few large bakery enterprises in Moscow, St. Petersburg, Kronstadt. Small handicraft bakeries predominated. The beginning of the creation of a modern domestic baking industry, capable of freeing up a large amount of manual labor and providing the population with high-quality bread, was laid in the late 20s and early 30s by the construction of large highly mechanized bakeries. The bread business acquired industrial features, bakeries were equipped with modern technology. During the years of the pre-war five-year plans, 280 bakeries were put into operation in the country. In 1940, more than 55% of all products were produced at bakeries.

The value of bread in human nutrition is actually enormous. Bread contains many vital nutrients, such as: proteins, carbohydrates, fats, vitamins, mineral compounds, dietary fiber. With daily consumption of bread, a person can fully satisfy the need for dietary fiber, half for carbohydrates and B vitamins, iron and phosphorus salts, and one third for proteins and calories.

In addition, bread has its own distinctive feature - it never gets boring, as it has a constant digestibility. The digestibility of bread is related to the peculiarity of its chemical composition. Bread proteins are denatured, starch is in a gelatinized form, and fats are part of complexes with carbohydrates, proteins and other components. This consistency and structure contributes to the most efficient digestion, due to which other foods eaten with bread are better absorbed. Since rye flour is rich in folic acid, iron, amino acids, B1, B2 vitamins, rye bread has a greater biological value and also acidity than wheat bread. That is why most of the various biological additives are added to wheat flour bread. It should also be noted that the more bran particles are contained in bakery products, the more useful they are. Indeed, in these particles there are biologically useful substances necessary to maintain the health and life of any person.

There is a wide range of bakery products designed to reduce the risk of diseases for people who live in ecologically unfavorable areas, as well as for therapeutic and preventive nutrition of preschool and school children.

One of the most important characteristics of the quality of bread and bakery products are indicators such as moisture and acidity of these food products. In my work, I want to learn how to determine these indicators, to study the compliance of these characteristics with existing requirements (regulatory documents), as well as the possibility of bread consumption depending on the above indicators by various groups of the population.

2. The study of the quality of bread at JSC "Karatun KhPP".

"Whose bread?" - people ask in the outlets of our village and take the bread of our native Karatun bakery with pleasure.

We made an excursion to this enterprise, and found out that the bakery provides the inhabitants of the Apastovsky district with its products. OAO"Karatun HPP"The main activity of the enterprise is the production of bakery products.Number of 102 people. Currently, the output is 1.5 tons per day.

OJSC "Karatun HPP" "is the main supplier of bread and bakery products to the residents of the Apastovsky district. All production processes at the enterprise are mechanized, there is a warehouse for bulk storage of flour. The enterprise has its own vehicles, including a flour truck and grain vans for the delivery of products to consumers. Currently, the bakery produces a wide range ofbakery And confectionery products in accordance with the approved GOST using Russian traditional technology in the production of products. Bread is created by a natural fermentation method, without precocious improvers, leavening agents and chemical additives that are harmful to human health. In other words, we can say this: produced at the enterprise JSC " Karatun HPP ”, bakery products are an environmentally friendly product.

All raw materials entering the enterprise are controlled by the production laboratory. The main supplier of flour for baking bread is the Karatun flour-grinding plant, which occupies one of the leading places in Tatarstan in terms of the quality of its raw materials.

The technological service of the enterprise has developed and mastered over 30 types of bread and bakery products and continues to work on expanding the range. Among the new products are custard breads, bread with bran, dietary varieties, which are preferred by people with cardiovascular diseases, metabolic disorders, leading a sedentary lifestyle.

The weight of a loaf of bread is from 600g to 650g. The range of manufactured bakery products is diverse.

OJSC "Karatun HPP" » more than 16 types of bakery products.

3. Taste qualities of different types of bread.

Raw material. For the manufacture of bread, the main and additional raw materials are used. The main raw materials include flour, water, yeast and salt; to the additional - fats, sugar, molasses, dairy products, malt, eggs and egg products, bran or whole grains, nuts, raisins, spices, etc.

flour use baking wheat and rye of various grades. To ensure consistent bread quality, it is possible to mix different batches of flour of different quality. For example, low gluten flour can be mixed with high gluten flour. In order to improve the baking properties of low quality flour, improvers can be used. Thanks to the combination of various components, improvers have a wide range of effects on the quality of bread and pastries, namely, they improve the biological properties of the dough, cause the formation and ensure the retention of gases, increase the plasticity and water-holding capacity of the dough.

At the preparatory stage, the flour must be sifted to separate impurities and saturate the air with oxygen. Then it is passed through magnetic apparatus to remove metal impurities.

Water must comply with the drinking water standard. Water hardness is due to the content of calcium and magnesium salts, which not only do not worsen the quality of bread, but sometimes even improve it, strengthening weak gluten, and also provide the human body with salts. For regions with soft drinking water, such as the Neva, it is proposed to carry out its mineralization, i.e. enrichment with calcium and magnesium salts. When kneading the dough, water heated to 30 ° C is used to ensure the optimum temperature of the dough.

Yeast - unicellular microorganisms used to loosen wheat dough and provide the necessary porosity of the product. For their normal life, a liquid medium containing nutrients, an appropriate reaction of the medium and temperature conditions are necessary. In the baking industry, pressed, dried, liquid yeast is used. It is possible to use frozen yeast after its slow thawing at a temperature of 6-8 °C. Yeast is pre-mixed in warm water. For the production of rye bread and some varieties of wheat bread, sourdough is used.

Variety of bread at the outlet in the village of Kzyl-Tau.

The assortment of bakery products is large and varied. The store has a department where we can easily buy bread, as well as buns, lavash, flatbread and other flour products.

Homebaked bread.

Since ancient times, bread has been baked at home.

Homemade bread recipe:

Warm water - 600 ml
Milk-200 ml
Sunflower oil - a glass
Salt-2 tsp
Sugar-4 tbsp
Wheat flour-1200 g
Fast Acting Moist, Fresh Yeast

Baking time-1h30min

I think that this is the best homemade bread because it is without any artificial additives.

relationship with bread

What was relation to bread? Bread was highly valued and revered by man. Bread stood on a par with the sun and gold. In ancient Egyptian cursive writing, bread, the sun and gold were designated by one symbol: a circle with a dot in the middle. Songs and hymns were composed about bread. In the tomb of one of the Egyptian pharaohs, there is a picture on the wall with a detailed depiction of bread making. In the museum of Egypt there is a figurine of a dough mixer, it is several thousand years old.

In some countries, it was believed that bread has healing properties and cures many diseases, for example: inhaling the smell of freshly baked bread treated a runny nose, and stale bread - diseases of the stomach and intestines.

Throughout its history, mankind has not been provided with bread in sufficient quantities, it has never been enough. That is whyrelation to breadwas always respected and respected, life depended on it.

III. Conclusions

As a result of my research, I concluded that the store in our village sells quality bread. However, while researching various types of bread (both wheat and rye), I wondered which bread is healthier?Bread made from rye flour effectively removes harmful substances from the body - heavy metal salts, radioactive substances and increases life expectancy, because the use of bread rich in fiber has a beneficial effect on the entire digestive system of the human body, improves bowel function, and prevents the formation of cholesterol plaques in the arteries. However, according to my research, its acidity is higher than bread made from wheat flour. It is known that the use of high acidity bread (rye varieties) can lead to an exacerbation of chronic diseases of the gastrointestinal tract. Bread baked from wheat flour has a lower acidity than bread made from rye, and it also contains nutrients. However, I find it less useful for everyday nutrition. During a tour of the bakery, I learned thatThere are varieties of bread that are recommended by doctors. By changing the chemical composition of bread and bakery products, various dietary types of bread are baked: with a reduced carbohydrate content for patients with phenylketonuria .; salt-free - for patients with hypertension and having problems with the kidneys, cardiovascular system; with low aciditylow-acid bun I studied)for people suffering from stomach ulcers. But what about a healthy person? I believe that in the diet of a healthy person, bread can be present from both rye flour and wheat flour. Undoubtedly, the benefits of eating bread are great, there is still no such product that would replace bread.

Bibliography

Microcosm. Children's encyclopedia - ROSMEN, 2014. - 96s.; ill.
Tsekhansky, S.P.

Great Children's Encyclopedia, 5000 events, facts, phenomena / S.P. Tsekhansky. - Moscow: AST, 2014. - 160 p.; ill. - (Children's Encyclopedia)

Nesmeyanov A.N. Food of the future. For middle and high school age. 2nd edition. Authors: A.N. Nesmeyanov, V. M. Belikov. Moscow: Pedagogika Publishing House 2012 – Series “Scientists for Schoolchildren”
Internet resources

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Bibliography

1 Significance in the nutrition of bakery products
Bread plays an important role in human nutrition. The value of bread is invaluable: without it, it is impossible to imagine the diet of either a child or an adult. There are so few values that would have the same importance for human life as bread. That is why they say about him: "Bread is the head of everything."
According to historical information, bread appeared on earth about fifteen thousand years ago. It was made from grains ground with stones and water, over time, sour milk began to be used for its preparation, but the ancient Egyptians were the first to learn how to bake real bread using yeast. They discovered a way to leaven the dough by fermenting, resulting in a soft and fluffy bread that was not only tastier than before, but could also be kept fresh longer. This method of baking bread passed from the Egyptians to the Greeks, it was borrowed from the Greeks by the Romans, who eventually developed their improved technology and spread it throughout the conquered territory.
In Rus', preference was given to baking rye, the so-called black bread, since it was more satisfying and cheaper than wheat (white) bread. During the period of crop failures, various vegetables were added to the dough: potatoes, beets, carrots, etc. Bakers at that time enjoyed great honor and respect. In the 19th century, villagers began to bake bread in Russian ovens, and in the city people usually bought bread from bakers.
Doctors give a special place to the importance of bread and bakery products in human nutrition. They argue that the average daily intake of bread should be at least 250-350 g, depending on the age and body weight of a person. Thanks to various calculations, scientists have determined that currently people in different countries of the world consume bread products from 150 g to 500 g per day.
The value of bread and bakery products in human nutrition is actually enormous. Bread contains many vital nutrients, such as: proteins, carbohydrates, fats, vitamins, mineral compounds, dietary fiber. With daily consumption of bread, a person can fully satisfy the need for dietary fiber, half for carbohydrates and B vitamins, iron and phosphorus salts, and one third for proteins and calories.
Table 1 Chemical composition of bread (per 100 g of product)

Product	Proteins, g	Carbohydrates, g	Fats, g	Vitamins, mg
Product	Proteins, g	Carbohydrates, g	Fats, g	IN 1	RR
Rye bread	5,0	45,8	0,7	_	_
wheat bread	6,2	44,1	1,5	0,26	0,12
Rolls from flour, premium	8,7	51,6	1,9	_	_

In addition, bread has its own distinctive feature - it never gets boring, as it has a constant digestibility. The digestibility of bread is associated with its characteristic organoleptic characteristics: aroma, taste, crumb porosity, etc., as well as with the peculiarity of its chemical composition. Bread proteins are denatured, starch is in a gelatinized form, and fats are part of complexes with carbohydrates, proteins and other components. This consistency and structure contributes to the most efficient digestion, due to which other foods eaten with bread are better absorbed.
By changing the chemical composition of bread and bakery products, it is possible to bake various dietary types of bread: with low acidity for people suffering from stomach ulcers; with a low content of carbohydrates for patients with celiac disease, phenylketonuria, etc.; salt-free - for patients with hypertension and those with problems with the kidneys, cardiovascular system.
There is a wide range of bakery products designed to reduce the risk of diseases for people who live in ecologically unfavorable areas, as well as for therapeutic and preventive nutrition of preschool and school children.
Since rye flour is rich in folic acid, iron, amino acids, B1, B2 vitamins, rye bread has a greater biological value than wheat bread. That is why most of the various biological additives are added to wheat flour bread. It should also be noted that the more bran particles are contained in bakery products, the more useful they are. Indeed, in these particles there are biologically useful substances necessary to maintain the health and life of any person.
2 General classification of bakery products
Bakery products - food products obtained by baking dough loosened with yeast or other leavening agents, which is prepared from flour, water and salt with or without the addition of auxiliary raw materials.

Rice. 1 Classification of bakery products
Depending on the humidity, bakery products are divided into products with medium moisture (32-50% - bread and flour culinary products) and low moisture (less than 19% - lamb, crackers, bread sticks and straws).
Bread products - products of various shapes and sizes, obtained by kneading, fermenting, loosening, shaping, proofing dough and baking it. They belong to the main food products and are distinguished by an average calorie content and biological value, contain 33-50% carbohydrates, mainly starch; as well as 4.9-8.5% of proteins, which include all the essential amino acids (especially in rye bread and from low-grade flour); B vitamins and minerals (calcium, phosphorus, sodium, etc.). There are few sugars in bread (1-2%), only improved varieties of bread contain 3-5% sugars. Bread differs from the flour from which it is made, with a 3-4 times higher moisture content and a lower content (almost 2 times) of carbohydrates and proteins. In addition, the ash content in bread increases due to the addition of table salt and acids formed during fermentation.
Bread is a product baked from dough made according to the appropriate recipes and technological regimes, weighing more than 500 g. All bread products are divided according to the type and grade of flour, according to the recipe, purpose, method of baking and method of distribution to consumers. There are types, types, subtypes, groups and varieties of bread and bakery products.
By mass, bread products are divided into bread (products weighing more than 500 g) and bakery products (500 g or less), and bakery products, in turn, into large-piece (200-500 g) and small-piece (50-200 g). From the group of improved bakery products, rich products are separately distinguished (with a sugar and fat content of 14% or more according to the recipe).
Table 2 - Classification of bakery products

Classification method	Product name	Characteristic
By type of flour	Rye	From rye flour or with the addition of other types of flour, not more than 10%
	Wheat	From wheat flour or with the addition of other types of flour, not more than 10%
	Rye-wheat	From rye flour with the addition of wheat more than 10%
	Wheat-rye	From wheat flour with the addition of rye more than 10%
By type of flour	Wallpaper, peeled and seeded	Varieties of rye flour
	Wallpaper, 2nd, 1st and highest grades	Varieties of wheat flour
According to prescription	Simple	Products baked from the main raw materials
	Improved:	In addition to the main raw materials, products include other products - malt, sugar, spices, etc.
	- sweet and amateur - crispbread and savory tortillas	Products made from wheat flour with a high content of sugar and fat Rye flour products
By shape		Molded (in the form) Hearth (on the floor)

Types of bread products are determined by the type of flour from which they are made. Distinguish bread wheat, rye and rye-wheat. In cases where a small amount of flour of another kind is added to wheat or rye flour, the bread is referred to as wheat or rye, and not mixed.
The types of bread vary within the species. The type is determined by the type of flour used to make the bread.
Bread of different types differ in greater or lesser porosity, lighter or darker color, taste, as well as digestibility and nutritional value.
Bread subtypes vary within type and species depending on the recipe.
Simple bread is baked, made only from flour, water, salt, yeast or sourdough; and improved, the recipe of which includes sugar, fat, milk, eggs, raisins, poppy seeds and other products; in rye, white and red malt, sugar, molasses, essential oil seeds are added.
In improved bread products from wheat flour, rich and amateur, characterized by a high content of fat and sugar, are isolated from rye flour - crispbread and rich cakes.
Improved bread differs from simple bread in composition, more pronounced taste and higher calorie content.
Groups of bread products differ in purpose and recipe. They produce products of two groups - basic and special. The main group includes bread, bakery, rich, dietary, lamb and crackers; a special group includes national products.
A brief description of the two groups of bread products is presented in table 2.
Table 3 - Classification of bread products by groups

Group	Product name	Characteristic
1	2	3
Main	Bread	The product is baked from dough prepared according to the appropriate recipes and technological modes, weighing more than 500 g
	bakeries	Piece products of various shapes, baked from wheat dough in accordance with recipes and technological modes, weighing 500 g or less
	Butter bakeries
	dietary	Products intended for preventive and therapeutic nutrition of patients and for the elderly
	Rusks	Products made from wheat or rye dough, baked in the form of a layer, cut into slices of certain sizes and dried to a low moisture content
	Bagel	Products in the form of a ring or oval of various diameters, made from wheat dough ropes, round in section, according to the appropriate recipes and technological modes
Special	National	Products manufactured according to special recipes and methods
	Butter bakeries	Piece bakery products made from wheat dough with a high sugar and fat content of more than 7%

Wheat bread from premium flour is baked with the addition of 4% sugar to the dough. It is characterized by pure white crumb color, fine, high porosity and low acidity. They are produced mainly by piece, shaped and hearth, oval with cuts, of various weights.
Simple wheat bread made from 1st grade flour is distinguished by a lighter crumb color, slightly more porosity, less acidity and a better taste than from 2nd grade flour, but it is darker and less porous than bread from premium flour. The mass and shape are the same as bread made from premium flour. Bread made from flour of the 1st grade stales somewhat more slowly than bread made from flour of the highest grade.
Bread made from whole wheat flour is baked with a molded or hearth mass of 0.5 and 1 kg. The bread is distinguished by a grayish crumb color, a dark, slightly rough crust, a relatively high acidity and medium porosity.
Common bakery products made from wheat flour are long loaves, rolls, baits, baguettes, wickerwork, rolls, etc.
Small-piece products are also produced from wheat flour. They are varied in shape and size, their surface is decorated with pricks, incisions or sprinkled with poppy seeds, cumin, etc.
Sweet products contain a large amount of fat and sugar, eggs, milk, sometimes nuts and raisins. Vanillin, jam, fudge, etc. are added to improve the taste and aroma. They have a high energy value.
The assortment of pastry products is varied. Depending on the mass, they are usually divided into two subgroups - large-piece and small-piece.
Large pieces include: rich, shaped bread, packed in paraffin paper; sweet bread; rich bread, the surface of which is sprinkled with crushed nuts and sugar, rolls, tea bars and other products.
According to the recipe, small-sized pastry products are usually divided into several groups: ordinary pastry, Vyborg, simple curly, puff pastry products.
In the production of national varieties of bread, rye and wheat flour of all varieties are used; sometimes add potato flour, molasses, often use spices.
Dietary bread products are intended for people with certain diseases, for whom the consumption of regular bread is contraindicated. This group also includes products that can be used for the prevention and treatment of certain diseases. Dietary bread products are divided into seven groups.
- Salt-free bakery products are intended for people with diseases of the kidneys, cardiovascular system. They are used for hypertension and other disorders that require salt restriction in food. Assortment - crackers achloride.
- Bakery products with low acidity are recommended for peptic ulcer and hyperacid gastritis. Assortment - Uspenskaya bun, etc.
- Bakery products with low carbohydrate content are used in the diet of patients with diabetes mellitus, rheumatism, and obesity. These products are also useful for people who have suffered burn injuries, as they contain an increased amount of proteins. Assortment - diabetic bun Lantern, diabetic bun with fructose, etc.
- Bakery products with low protein content are recommended for people suffering from chronic renal failure and other diseases associated with impaired protein metabolism. Salt-free protein-free bread is baked from corn starch and rye wholemeal flour or from wheat starch and rye wholemeal flour. Assortment - Vigorous bun, protein-free wheat starch bread, etc.
- Bakery products with a high content of ballast substances are intended for people suffering from intestinal atony, obesity, and the elderly who do not have contraindications to the consumption of such bread for other reasons. Assortment - Vivacity bun, Yantar dietary bread, custard bread with bran, etc.
- Bakery products with the addition of lecithin are recommended for atherosclerosis, liver disease, nervous exhaustion, obesity. Assortment - vegetarian special bread, Nectar vitushka, Zhemchug bagel, etc.
- Bakery products with a high content of iodine are produced for the prevention and treatment of thyroid diseases and atherosclerosis. It is recommended to introduce dried and powdered sea kale into the recipe of products. The powder contains a significant amount of iodine in the form of organic compounds and other trace elements, as well as vitamins C, E, group B, etc. The assortment is bran bread with seaweed, etc.
Bread made from rye flour and a mixture of different types of flour includes different types of products made from rye wholemeal flour, peeled, seeded, a mixture of rye and wheat, from a mixture of different types of rye and wheat flour with the addition of malt, sugar, molasses and other raw materials in accordance with the recipe for each type.
From rye wholemeal flour, rye bread is produced, simple and improved varieties - custard bread, Moscow and Borodino. Simple bread is prepared by molded and hearth, by weight and piece. Bread of improved varieties is baked piece-shaped. The crust of bread is dark brown, the crumb of plain bread is gray-brown, improved is dark. The taste of plain bread is sour, improved varieties are sweetish with a specific aroma of spices added to the bread.
Simple peeled flour bread is made in shaped weight, piece and hearth piece in the form of rounded loaves. It differs from wholemeal bread in having a lighter, less acidic and more porous crumb. Orlovsky is prepared from 70% peeled rye and 30% wheat of the 2nd grade with 6% molasses, piece molded. The table is baked from a mixture of peeled rye and wheat of the 1st grade with 3% sugar, piece hearth and tin. The crumb of Orlovsky and table bread is light gray in color, elastic, finely porous, with a sweetish taste.
Simple sown flour bread is made piece-shaped and hearth. The pulp is white with a grayish tint, with good porosity, slightly sour taste. Minsk bread from 90% seeded rye flour and 10% wheat flour of the 1st grade with 2% molasses, 1% starch and cumin is baked in the form of loaves with pointed ends. Riga bread is made from 85% seeded rye flour, 10% wheat flour of the 1st grade with 5% malt, 5% molasses and cumin in the form of loaves with blunt ends. In Minsk and Riga bread, the upper crust is smooth and dark, the lower crust is tormented, the crumb is finely porous, light gray in color. The taste of Minsk bread is sour, Riga bread is sweetish-sour with a characteristic smell of spices.
Rye-wheat bread and wheat-rye bread are baked in hearth and shaped weight and hearth piece. These varieties of bread differ from plain rye bread made from wholemeal flour by having a lighter and more porous and less acidic crumb.
Ukrainian bread is produced from a mixture of peeled rye and wheat wholemeal flour by hearth weight, piece and shaped piece. The hot surface of baked bread is smeared with starch paste to obtain a smooth, shiny crust. The bread is less sour and fragrant compared to rye-wheat bread. New Ukrainian bread is made from a mixture of medium rye and wheat flour of the 2nd grade in the ratio of 60 and 40%; 50 and 50; 40 and 60% hearth piece.
Crispbread is made from specially ground rye flour. These are dry, crispy, light, porous products 6x22 cm in size and 5 mm thick, packed in packs weighing 250 and 270 g, they have a pleasant taste and aroma, do not get stale. Dessert-sh, 1s and amateur breads are made from a mixture of seeded rye and wheat flour of the 1st grade with sugar and fat. The shelf life of simple bread is 4 months, dessert - 3 and amateur - 1.5 months.
Depending on the diameter and thickness of the ring, lamb products are divided into the following types: drying; bagels; bagels, bread sticks and straws. Breadsticks are similar in properties to bagels, and straws are close to dryers, therefore they are included in this group. They also produce dietary lamb products.
Lamb products are made from wheat flour of the highest and 1st grade.
Lamb products differ depending on the characteristics of the recipe. Drying, for example, can be vanilla, mustard, poppy, lemon, plain, etc.; bagels - vanilla, sugar, Cherkizovsky, lemon, etc.; bagels - milk, mustard, rich, with cumin, poppy seeds, etc.; bread sticks do not have varieties, and straws can be sweet, salty and vanilla.
Depending on the features of the shape, size, purpose and recipe, there are varieties of crackers. Simple crackers, for example, produce rye wallpaper, wheat wallpaper, etc.; rich crackers for Children, Vanilla, Dairy, School, with raisins, mustard, etc.; crackers-croutons and cracker briquettes have no varieties; breadcrumbs - wheat, corn, Amateur, etc.; crispbread - plain, salty, peeled, dessert, for tea, with cinnamon, etc.; dietary - protein-wheat, protein-bran, achloride, with low acidity, etc.

3 Requirements for the quality of bakery products
The assessment of the quality of bread and bakery products is carried out according to organoleptic (appearance: color, shape, surface; crumb standing: porosity, bakedness, mixing; taste and smell) and physico-chemical (humidity, acidity and porosity) indicators. For piece products with a fixed weight, permissible deviations from the mass are established, which are determined in the cooled bread 6-14 hours after baking. So, for most types of products weighing more than 0.2 kg, the permissible deviations from the established mass are normalized ± 2.5%, for products weighing up to 0.2 kg - ± 3%. Deviations are determined by the average weight obtained by weighing 10 pieces. products. Permissible deviations of the mass of one product in the smaller side according to the standard should not exceed 3% for products weighing more than 0.2 kg and 5% for products weighing up to 0.2 kg.
The shape of the products must be correct, corresponding to this grade. Hearth bread has an oval, round shape, etc.
The surface is smooth, without large cracks, breaks, bubbles.
The color of the crust of wheat bread is from golden yellow to light brown, rye bread is from brown to dark brown, the thickness of the crust is no more than 3-4 mm.
The crumb should be well baked, not sticky, not wet to the touch, elastic, without lumps and traces of unmixed. The porosity is uniform, without voids. After light pressure, the crumb should return to its original shape. Bread products should be fresh and not crumbly.
The taste and smell must correspond to this type of bread, without foreign tastes and odors.
The humidity of different bakery products ranges from 34 to 51% depending on their type. High humidity reduces calorie content and worsens the quality, and the bread becomes moldy faster, easily deformed. Low moisture bread causes rapid staleness and impairs its taste.
Acidity is expressed in degrees and refers to lactic acid, which is formed during the fermentation of bread. Rye bread has a higher acidity (11-12°), wheat bread - 2.5-4°.
The porosity of bread is determined as a percentage of the total volume of pores to the total volume of its crumb. Porosity is related to the digestibility of bread. The higher the grade of bread, the higher its porosity. For different types of bakery products, the porosity ranges from 45 to 75%.
4 Storage
Bakery products are transported in specialized vehicles equipped with square shelves, in square trays, in trays or containers. In the distribution network, due to rapid drying, hardening and possible microbiological spoilage of bakery products, they are stored for a short time. Bread of rye and peeled flour is stored for 36 hours, varietal - 24 hours, fancy products - 16 hours.
The bread storage area must be clean and dry. Ventilated, temperature 20-25 gr. C (not lower than 6 gr. C), relative air humidity not more than 75%. Bread is placed on racks, shelves or trays at a distance of at least 50 cm from the floor. Shaped bread is placed in one or two rows on the side or bottom crust; hearth and bakery products - in one row on the bottom or side crust with laying to the wall of the tray.
Bread products are stored separately from products with sharp and strong odors (fish). Before the start of trade, bread products are laid out in places convenient for sale. Special forks are used to select bread. At the request of the buyer, if poor-quality bakery products were sold to him, the store is obliged to unconditionally exchange them for good-quality ones or return the money.
Premises for storing bread and bakery products should be equipped with open and closed containers, equipment containers, mobile shelves or stationary shelves. The room for storing bread and bakery products should be repaired with whitewashing or painting of walls, ceilings - as necessary. The premises are disinfected at least once a year. It is not allowed to keep other goods and products in the premises intended for the storage of bread and bakery products that can impart an unusual smell to the products. When storing bakery products, the following are laid: shaped bread in one or two rows on the side or bottom crust; hearth bread and bakery products - in one row on the bottom or side crust; small pieces - on the lower crust in 1-2 rows, and products with finishing in one row; croutons, crackers - in bulk. During transportation, trays, boxes and baskets are stacked on top of each other so that when the vehicle is moving, they do not move from their place and do not deform the products.
In recent years, bakeries have been increasingly introducing the storage of bread not on trolleys or in boxes, but in special containers in which it is loaded into trucks and then delivered to the warehouse of a trade organization, or where possible, directly to the trading floor.
5 Defects in baked goods
Defects can occur in bread and bakery products if inferior quality raw materials are used, errors in the technological process or incorrect storage and transportation conditions.
There are the following bread defects:
- appearance;
- the state of the crumb;
- taste and smell.
Defects in appearance: irregular shape, reduced volume, cracks, bubbles and spots on the surface, lack of gloss on the crust, excessively pale or too dark color of the crust, convex or concave crust, too thick or too thin, loose and uneven crust, lateral seals, vagueness.
Bread with deviations in appearance from the requirements of the "standard" is obtained when the technological process is not carried out correctly, the quality of the flour is poor, or the conditions of transportation are poor. Thus, cracks and tears in the crust and peeling of the crust from the crumb appear when the proofing regime and the first stage of baking are violated. Burnt and thick Crust develops when baked too high or too long Bread with a pale crust is produced by insufficient fermentation of the dough, the use of flour with low sugar-forming ability, or low baking temperature The crust comes off the crumb when insufficiently fermented dough is baked in an oven at an elevated temperature Dark crust of bread formed by excessive fermentation or the use of flour from sprouted grains Hearth bread, spreadable and shaped with a flat crust, is obtained from flour with weak gluten or flour from grain affected by the turtle bug.
Crumb defects: crumb breaks, unmixed crumb, voids in the crumb, hardening, crumbly rough crumb, dark crumb.
Bread with a crumbly crumb is obtained with an insufficient amount of water in the dough or a weak autolytic activity of the flour or staling. Bread with a sticky and wet crumb may be due to an excess amount of water in the dough, weak loosening of the dough, when making dough from defective flour or insufficient baking. Too compacted porosity of bread is obtained from dough that is weak in consistency. A crumb with large voids, too wet or too dense and hardened, is considered defective.
Temper is a dense, non-porous layer of sticky dough with a large amount of water-soluble substances. Most often it occurs at the lower crust, sometimes at the side and can be annular. Tempering is formed when hot bread is packed tightly, the temperature of the oven bottom is low, and also in bread from unripened dough.
Non-message is not allowed in the crumb. Nepromes - areas of the crumb containing flour, pieces of salt or crusts.
The backlog of the crust from the crumb occurs from unfermented dough, and the temperature in the oven is high, and if the planting in the oven is too close.
Defects in taste and smell: sour, bland, salty, bitter taste or foreign taste, crunch from mineral impurities, musty musty or other foreign smell.
Deviations in the quality of bread in taste and smell from the requirements of the standards are caused by various reasons. So, the insipid taste of bread is due to its insufficient acidity, the excessively sour taste is due to high acidity and an increase in the proportion of acetic acid. Excessively salty taste is caused by a violation of the recipe. The musty, moldy and bitter taste of bread is obtained by using old flour that was stored under adverse conditions.
In case of non-observance of storage conditions or violation of the sanitary regime in production and trade, bread and bread products can be exposed to diseases: potato, chalk, bloody, and mold. It is prohibited to sell such products in trade.
Wheat bread is susceptible to potato disease. This disease is caused by spore-forming bacteria - potato and hay sticks. The spores of these bacteria are not killed at 120°C and can persist in baked bread. If the bread is slowly cooled and the temperature of 35–50 ° C is kept inside the crumb for a long time, then the spores germinate. In an acidic environment, spores do not multiply. Potato disease is expressed in the fact that about a day after baking bread, its crumb acquires the smell of rotten fruit, darkens and becomes sticky to the touch, and when broken it stretches with threads. The bread becomes inedible. With a weak lesion, they are used for livestock feed, and with a strong lesion, they are burned. To prevent the occurrence of potato disease, it is necessary to strictly observe sanitary and hygienic conditions in the production of bread, sometimes for the same purpose they increase its acidity. Bread is formed into small pieces and cooled quickly after baking.
Cretaceous disease of bread. It manifests itself in the fact that, first, white dry powdery inclusions appear on the crust of bread, and then in the crumb, similar to
etc.................

Bread plays an important role in human nutrition. The value of bread is invaluable: without it, it is impossible to imagine the diet of either a child or an adult. There are so few values that would have the same importance for human life as bread.

In Rus', preference was given to baking rye, the so-called black bread, since it was more satisfying and cheaper than wheat (white) bread. During the period of crop failures, various vegetables were added to the dough: potatoes, beets, carrots, etc. Bakers at that time enjoyed great honor and respect. In the 19th century, villagers began to bake bread in Russian ovens, and in the city people usually bought bread from bakers.

Doctors give a special place to the importance of bread and bakery products in human nutrition. On average, the daily intake of bread should be at least 250-350 g, depending on the age and body weight of a person. Thanks to various calculations, scientists have determined that currently people in different countries of the world consume bread products from 150 g to 500 g per day.

The value of bread and bakery products in human nutrition is actually enormous. Bread contains many vital nutrients, such as: proteins, carbohydrates, fats, vitamins, mineral compounds, dietary fiber. With daily consumption of bread, a person can fully satisfy the need for dietary fiber, half for carbohydrates and B vitamins, iron and phosphorus salts, and one third for proteins and calories.

By changing the chemical composition of bread and bakery products, it is possible to bake various dietary types of bread: with low acidity for people suffering from stomach ulcers; with a low content of carbohydrates for patients with celiac disease, phenylketonuria, etc.; salt-free - for patients with hypertension and those with problems with the kidneys, cardiovascular system.

There is a wide range of baked goods designed to reduce the risk of disease in people who live in

environmentally unfavorable areas, as well as for therapeutic and preventive nutrition of children of preschool and school age.

Since rye flour is rich in folic acid, iron, amino acids, B1, B2 vitamins, rye bread has a greater biological value than wheat bread. That is why most of the various biological additives are added to wheat flour bread. It should also be noted that the more bran particles are contained in bakery products, the more useful they are. Indeed, in these particles there are biologically useful substances necessary to maintain the health and life of any person.

Bread should be stored in special sealed bread bins or in dry, tightly wrapped bags. The recommended period of such storage is no more than three days. But for long-term storage of bread, a refrigerator is an ideal place, since it is at a temperature of -18 to -25 degrees that bread retains all its properties and can lie for up to three months.

Boss

Territorial department

in the Saki district

Interregional management

Rospotrebnadzor for the Republic of Crimea

and the city of Sevastopol V.M. Shekhovtsov

Sadykhova M.E. 1

Malchikova N.V. 1

1 Municipal Autonomous General Educational Institution Secondary School No. 2 named after Zh.I. Alferov, Turinsk (MAOU secondary school No. 2 named after Zh.I. Alferov)

The text of the work is placed without images and formulas.
The full version of the work is available in the "Job Files" tab in PDF format

INTRODUCTION

Modern ideas about rational nutrition imply supplying the human body with a certain amount of protein substances, carbohydrates, fat, vitamins and mineral compounds, all this is also in flour.

Man began to grow and grind flour in ancient times, and the production of bread is the basis of the food technology of many peoples. Traditionally, high consumption of bread was formed in conditions when people experienced great physical exertion, and food had to replenish energy expenditures in the first place. At the same time, many valuable and scarce nutrients went to waste (bran).

Only at the end of the twentieth century. modern ideas have been formed about the comparative biological value of various food components, about the physiological basis of human nutritional needs, it is necessary to introduce all the most important nutrients into the daily diet in the right quantities.

Bread is a product of human labor, it is a symbol of well-being and prosperity. It is bread that is given the most important place on the table both on weekdays and on holidays. No meal is complete without it.

This product accompanies us from birth to old age. The value of bread cannot be measured by anything. But why do some children love bread and eat it with pleasure, while others refuse it? Bread products are one of the main human foodstuffs. Bread contains many nutrients necessary for a person; among them proteins carbohydrates, vitamins, minerals, dietary fiber.

Relevance. Many children do not know about the work of people who grow bread and treat bread carelessly (they throw, play with bread, crumble, mold figurines, throw away half-eaten pieces) (see Appendix 1). Therefore, I decided to pay special attention to this issue in my work with children and teenagers. The most important thing in the forthcoming work is to promote the formation in children of a clear understanding of the role of human labor in modern society and to cultivate a respectful, caring attitude towards the result of its activity. I suppose that, having studied the history of the appearance of bread, the technology of making bread and the properties of bread, I will draw the attention of my peers to one of the main values of our life, which has become so commonplace - bread on our table!

Goals of the work: learn about the meaning and quality of bread in human life.

Tasks:

Learn the history of the origin and development of bread;

Find out the pros and cons of bread in a person's life;

To cultivate a careful attitude to bread, a sense of gratitude and respect for people;

Find out the nutritional value of different types of bread;

Consider the manufacture of bread in World War II.

Find out experimentally the quality of bread;

Make bread at home and find out the cost of bread.

Object of study. Bread.

Subject of study. The value of bread in human life .

Hypothesis. If we find out how much labor, human effort and time was spent to bring bread to our table, then whether teenagers will be more careful and respectful of human labor and bread.

Research methods: used to achieve the goal and solve the tasks put forward: theoretical (analysis and synthesis of research on the problem, the study of literary and encyclopedic data on bread); methods of quantitative data processing. + Sociological survey (questionnaire). Empirical method: conducting interviews and doing practical work.

Action plan:

Selection of literature on this issue;

Selection of adequate research methods;

Conduct a survey among students of the school;

Analyze the results of the study and draw conclusions;

Performing practical work, namely baking your own bread at home;

Development of various campaign materials.

In the research work, literary sources of domestic and foreign authors, materials of the periodical press, data of normative documentation, operational and statistical data on the chosen topic were used. The analysis of literature and statistical data was carried out, some normative documentation was studied.

CHAPTER 1. HISTORY OF BREAD

BENEFITS OF BREAD IN HUMAN LIFE

Bread is a healthy food and here's why:

It gives energy to our body and brain. Bread is a treasure trove of carbohydrates, which are the base of the food pyramid. They should form the basis of a daily healthy menu. Carbohydrates are brain food because they are the easiest way to deliver energy to the body. Despite the fact that the brain represents only 2% of the human body weight, it absorbs up to 40% of the carbohydrates consumed with food and 20% of the oxygen absorbed by the lungs. It is important to note that it is assumed that about 60% of the energy required for normal human functioning should come from carbohydrates. For nerve cells in the brain, complex carbohydrates such as starch are best. And precisely because starch is largely found in bread. Starch is digested and broken down in the digestive tract to form glucose, which constantly feeds the brain. Bread contains 40-70% carbohydrates. A wheat flour product is richer in carbohydrates than whole grains, this is the nutritional value and benefits of white bread. Without carbohydrates, no organ can function properly.

Bread in Russia

According to historians, bread appeared on the territory of Russia about fifteen thousand years ago. In ancient times, people thought about how to feed themselves and survive in difficult conditions. Therefore, people were in constant search of food, as a result of which they turned their attention to unusual plants that had the ability to satisfy hunger. These plants turned out to be the forerunners of modern cereal crops such as wheat, rye or oats. People have noticed that these seeds grow very well, especially on prepared and loosened, pre-watered soil. At the same time, they saw that the grown seeds increase in number, as a result, it is possible to get an impressive harvest.

Initially, people ate the grains raw, and then they began to grind the grains with stones, getting wholemeal flour. They cooked it and made a kind of porridge. The result of such a primitive type of processing is the manufacture of flour and the baking of bread. It is known that in its primitive form, bread resembled gruel from cereals, which were usually undercooked. People believed that half-cooked grains are absorbed by the body longer, and the feeling of satiety persists for a longer time. Thus, bakery began to appear in Rus'. Sowing, grain harvesting, processing, flour production and bread baking introduced a new branch into the development of the culture of ancient people. The appearance of bread instilled in them a love for the land that gives them a harvest and allows them not to die of hunger. According to historians, this contributed to the fact that people began to settle on fertile soils, first laying villages, then villages and cities.

Bread in Asia

This bread can be found among the peoples of Africa, as well as in many Asian villages.

A traditional product among Kazakhs, as well as Kalmyks, Kirghiz, Bashkirs and Tatars. This is, as a rule, a yeast product in the form of donuts or deep-fried rhombuses. In the traditions of many peoples, baursaks are one of the main festive attributes, including wedding ones. It is worth noting that wheat in ancient times was wild, so it was very difficult for people to clean the cereal ears. People began to think about how best to separate the grains in order to have time to harvest as much as possible. Further, the ancestors began to notice that heated grains are easier to separate from the husk, and if the grains are held longer over the fire, then the porridge turns out to be much tastier. That is why people began to dig holes, placing hot stones in it. It was on these stones that the grains were heated. Historians say that for about seven thousand years, the traditions of growing and cultivating cereals have firmly entered the culture of peoples. Gradually, they tried to improve the process of grinding grains, so the first mills and various mortars for grinding grains were soon invented. People began to bake bread, which bore little resemblance to the modern type of bread.

Many historians and archaeologists believe that the idea of baking bread on fire came to people by chance. During the preparation of porridge, part of the mixture fell into the fire, and a cake was obtained, which attracted people very much with its fried taste and smell. Therefore, people began not to boil bread, but to bake. They kneaded porridge and baked it in the form of cakes. Burnt, slightly harsh pieces were obtained, which exuded a pleasant aroma and had a rich taste.

A little later, the Egyptians learned how to make bread from yeast dough. This discovery is also completely random. According to legend, by chance, the dough kneaded by the slave was left to him for a long time, as a result of which the dough turned sour. However, the slave did not tell the owners about this, being afraid of being punished, so he still baked cakes. They surprisingly turned out very fragrant, tasty and airy.

What was the importance of bread and how it was baked? The emergence of yeast bread also has its own history. Many historians believe that yeast bread originated in Egypt, where slaves learned how to loosen a cereal mixture using yeast fungi, which, under optimal conditions, contributed to the fermentation of the dough. Ancient people studied bread, which, when cut, had many small cavities, due to which the dough became airy and soft.

These bubbles were obtained as a result of the appearance of carbon dioxide released as a result of lactic acid fermentation. The released carbon dioxide gave porosity and splendor to the dough. Also, ancient people noticed that yeast bread stays fresh, tasty and very fluffy much longer. The ancient Egyptians baked bread in the form of pyramids, baskets, sphinxes. It was also customary for them to bake round bread, oblong or in the form of a large fish. Each shape was decorated with figures of animals and birds, for example, the shape of a chicken, a turkey or a dog. A little later, the Egyptians learned how to bake sweet bread, adding honey and milk to the dough.

Soon the Romans and Greeks began to bake this bread, for whom yeast bread was considered one of the most delicious dishes. This dish was available only to the richest and noblest people. And for the poor peasants, slaves and mob, coarse-ground bread was prepared, which was not tasty, tough and very dense. In those days, athletes of the Olympic Games ate especially, so special bread was specially prepared for them, from high-quality ground flour. They ate this delicious and lush bread along with baked fish and fried meat.

That is why in Russia bread has always been greatly respected and revered 1 .

CHAPTER 2

Love for one's country begins with love for one's native land, knowledge of its history, and respect for fellow countrymen. I live in the Turin region, and I study at school No. 2 named after Zh. I. Alferov. Many parents of our school know how to bake bread, this is a miracle of the earth, which is a material and moral value in our country. But, unfortunately, one has to observe in children a lack of understanding of the role of bakery professions. Children do not see themselves in the future, sitting at the combines, working on the elevator. I believe that the upbringing of a careful attitude to bread, the upbringing of respect for the baking professions is becoming more and more relevant.

Urban, rural and many other schools should raise a true owner of the earth, who understands his responsibility to his native land, a moral person, attached to a small homeland, a spiritual creator and creator, able to continue the work of fathers and mothers.

A country in which bakers will be spoken of with respect and, according to their inner conviction, the word “Bread” will be written with a capital letter, can boldly look into the future.

Bread is the head of everything. These words have been around for a long time. Now more than ever it is necessary to convey to the minds and hearts of children the meaning of these words. After all, bread is the main thing, without which it is impossible to imagine the power of the state. Its price is immeasurable. Taking a piece of bread in their hands, children should remember that its price is disturbing sleepless nights, work and sweat. Since ancient times, bread has been a sacred thing for our people. Everything was connected with him: joy, sorrow, and hope for the future. Bread is the main measure of our wealth.

Bread is a very familiar phenomenon for us, and often we don’t even imagine that it might not be on our table! Fragrant sweet buns with apple jam, fluffy buns with powdered sugar, ruddy chicken pie, fresh crust of rye bread - a real delicacy for friends and family! It is not easy to believe that all these baked goods and breads were born from a small grain. How far has the seed traveled to become bread? How much time does it take? How much force does it take to make bread? I will try to find answers to these questions. First, I decided to call my classmates for help and ask them a few questions. To do this, I conducted a survey "Children's attitude to bread." The purpose of the survey is to ask students if they know how to grow bread. The survey involved students of grades 1 - 6 of the Moscow Autonomous Educational Institution Secondary School No. 2. Number of respondents: 268 people in total.

Survey results in table 1

Conclusion: these results of a survey of students on this topic were not familiar to children.

CHAPTER 3. BREAD IS USEFUL OR HARMFUL IN HUMAN NUTRITION

Bread gives our body proteins, carbohydrates, enriches it with magnesium, phosphorus, potassium, which is necessary for brain function. Bread contains vitamins. Medical scientists believe that an adult should eat 300-500 g of bread per day, with hard work all 700 g. Children, teenagers need 150-400g of bread. A person takes almost half of his energy from bread. And nothing in our life can replace bread for us.

Many are wondering what is more good or harm in bread? Wheat grains contain many useful substances (vitamins A, E, F, group B, sodium, cobalt, silicon, magnesium, iodine and many others). But how much of that benefit remains after treatment?

All these vitamins and substances are found only in the grain itself. But after the grain is subjected to various processing, the most valuable part is sent to waste. Only starch and calories reach the content of bread. A maximum of 30% of all useful vitamins and minerals remains, and this number is greatly reduced after two weeks of grain processing. Therefore, unfortunately, these appetizing and tasty white rolls, wheat breads and loaves will provide your body with only extra calories and starch (which can lead to excess weight gain).

According to recent studies, middle-aged women who ate more than the norm white premium breads and high-calorie buns were 3 times more likely to develop diabetes compared to those who preferred wholemeal bread.

Of course, all this does not mean that bread should not be eaten. It is most useful to choose suitable (healthy) varieties for consumption and not to abuse white and lush bread products.

The benefits of rye bread

Rye, or as it is more often called, black bread in Rus' has always been popular. Rye always gave a good harvest, and the price for it was not high. Useful substances contained in rye bread helped people cope with beriberi and many diseases. Useful properties of black bread are used by people to this day. Let's see what are the benefits of rye bread. In the years when there was not enough food in Rus', people who ate rye bread never suffered from beriberi. This suggests that black bread contains enough useful and indispensable substances for a person that can support the normal functioning of the body. Rye bread is useful to eat all year round, and especially in winter, when the body lacks vitamins. Black bread contains many essential amino acids, mineral salts, fiber, macronutrients and microelements. Rye bread is rich in iron and vitamins B, A, PP and E. In Rus', classic rye bread was baked without the use of yeast, replacing them with rye sourdough. Currently, some modern producers also use the old Russian recipe, using sourdough instead of yeast. This bread is much healthier.

The benefits of white bread

The benefits of white bread are determined by the presence of mineral components in it: calcium, phosphorus and iron. It is no secret to anyone that our teeth, bones and nails are built from calcium and phosphorus. It is not for nothing that children from an early age are fed foods containing these components. And iron is necessary to maintain hemoglobin in the blood, which carries oxygen throughout the body. Lack of hemoglobin leads to anemia and hypoxia. White bread is a source of protein. A protein, in turn, consists of various types of essential amino acids.

And finally, bread is well digested by the body. It is essential for the good functioning of the digestive tract. It is recommended to use white bread for people with chronic gastritis and problems with the duodenum.

The harm of bread in human life

Any competent nutritionist will say that bread is harmful only because it contains a large amount of carbohydrates, and the combination of these substances with fat-containing foods is highly undesirable for the body. Bread is a high-calorie food, which means that getting carried away with it is detrimental to your own figure.

Modern bread only superficially resembles the product that our grandmothers and great-grandmothers baked on their own. This is due to the modern technologies of its production: first, the grain is ground, and then sieved. With fine grinding, all valuable components are eliminated, including vitamins, minerals and fiber, leaving only starch.

Claims that bread should be consumed because of its high fiber content are not true. Unlike whole grains, wholemeal flour contains no more than 2.5% of fiber, and 0.1% of this polysaccharide in flour of the highest grade. But the daily requirement of the body for fiber is 25-30 grams.

Let's take a look at the food additives that are used in making bread. These are preservatives - ascorbic acid and potassium bromate, hemicellulose, necessary for the breakdown of starch. These substances in the production of bread are classified as "technical aids" that do not appear in the final product, which means that they are simply not mentioned on the packaging!

Separately, it is worth mentioning the yeast, which is the basis of bread. According to many nutritionists, modern yeast is considered a very harmful product. If earlier vegetable sourdough was used to make yeast, today a wide variety of ingredients become the basis of this product. Canadian scientists have revealed the killing ability of modern yeast, which infects weakly protected cells of the human body and secretes poisonous proteins.

It can be argued that the regular abuse of purchased bread threatens a modern person with a violation of cardiac activity and an increased risk of developing diabetes, obesity and diseases of the gastrointestinal tract.

If you cannot do without a slice of delicious and fragrant bread, you should choose the product that is prepared on the basis of bread sourdough and hop alum, or you can bake bread yourself. Eat right and be healthy!

CHAPTER 4. CALORIES OF BLACK AND WHITE BREAD

Bread is a fairly high-calorie product, you need to calculate the calories of each piece eaten. In order to find out the calorie content of one piece of black bread, it is not necessary to have special scales at home. On average, a piece of bread weighs about 40-60 grams. One slice of bread is a small slice about 0.5 cm thick. It is not necessary to measure bread with a ruler, it is done quickly - by eye.

The calorie content of black bread depends on the recipe. Therefore, the composition and calorie content of bread can always be read on the packaging.

Bran bread - its calorie content is the highest - 230 kilocalories / 100 grams of product. So, in a piece there will be about 120 units.

Calorie content of white bread - the number of calories in white bread is on average 260 kcal per 100 g. It contains 7.7 g of protein, 3 g of fat and 50.1 g of carbohydrates.

Rye bread - calorie content is quite small - 180 kilocalories. This means that the piece will contain about 90 units. It's good for the diet.

If a person is on a diet, then you will have to give up all additives to bread (butter, sausages, cheese). Because of these, at first glance, harmless products, the calorie content of black bread can increase significantly. So Borodino bread, the calorie content of a piece of which is not more than 80 kcal, together with butter will draw out as many as 140 kilocalories. Having visited stores in our microdistrict, I got acquainted with the calorie content of bread on the labels, which is presented in table 2.

Caloric content of bread in Turinsk.

table 2

Conclusion: having studied the calorie content of bread on the labels, I found out that black bread has less protein than white bread, but a high fat content. Bread is white and with bran has the highest calorie content.

RESEARCH PART

CHAPTER 5. PRODUCTION OF BREAD DURING THE SECOND WORLD WAR

Many years have passed and many more will pass, new books about the war will be written, but returning to this topic, descendants will ask the eternal question more than once: why did Russia stand on the edge of the abyss and win? What helped her to come to the Great Victory? A considerable merit in this is the people who provided our soldiers, soldiers, residents of the occupied and besieged territories with food, primarily bread and crackers. One of the most important factors helping to survive, to protect their homeland, was and remains bread - the measure of life, along with weapons. A slice of bread is white or black, but still has a unique aroma and taste. Unmeasured, uncounted slice - affordable and lunch. One hundred and twenty-five grams of bread, ashy - a black cube on a wrinkled palm, the main, if not the only daily food, fatal one hundred and twenty-five grams.

How to live, how to survive? For baking bread, earthen baking ovens were created. These kilns were of two types: ordinary earth kilns, covered with a thick layer of clay inside, lined with bricks inside. They baked pan and hearth bread.

During the Second World War (Great Patriotic War), two types of bread were baked - “military” and “civilian”. The first was intended for front-line soldiers, and the second for residents of the rear. "Military" bread was made only from rye flour, while in addition to flour, frozen potatoes, needles, bran, and sawdust were added to the composition of "civilian" bread. Due to insufficient production resources, the bread recipe was varied. For example, to provide bread to the fighters of the Stalingrad Front, due to insufficient resources of rye flour, barley flour was used. The preparation of bread from wholemeal flour with an admixture of barley did not require significant changes in the technological process. The dough with the addition of barley flour turned out to be somewhat denser and baked longer.

Blockade bread.

The composition of the blockade bread included rye flour, cake, meal, flour sweeps from equipment and floors, bagging, food pulp, and needles. The bread had no taste and aroma of rye bread, it tasted bitter and grassy.

Corn tortilla (see Appendix 2)

Cornmeal - 200 g

Wallpaper glue - 100g.

Water - 100 g.

Rye bread

Rye - 200 g

Wood sawdust - 100 g.

Water - 100 g.

CHAPTER 6. DETERMINATION OF THE QUALITY OF WHEAT FLOUR BREAD

6.1. Organoleptic evaluation

The appearance of the product (shape, surface, color) is determined by examining it in diffused daylight or with sufficient artificial light. The inspection results are compared with the description in the standards.

To determine the state of the crumb, the product was cut in width and determined transversely, touching the surface of the crumb in the center of the product with the fingertips. For baked products, the crumb is dry, for insufficiently baked products - wet, raw. Promess and porosity are determined by comparison with the description in the standards.

When determining the taste, a sample of 1–2 g was chewed for 3–5 s. and taste sensations compared with the description in the standard.

The smell was determined by 2-3 single deep inhalations of air through the nose as much as possible from the surface at the beginning of the whole product, and then after cutting it. The smell of bread is compared with the description in the standard.

6.2. Determination of bread moisture content GOST 21094 - 75

The essence of the method lies in drying bread - products at a certain temperature (20-25) and calculating the moisture content.

For the experiment, I took two pieces of bread weighing 100 g each. For 4 days, one of the pieces of bread was open and continued to dry, and the second piece of bread was hermetically sealed and kept in the refrigerator (see Appendix 3).

After drying a piece of bread, I used school scales and weighed both experimental samples, the amount of evaporated H 2 O from 100 g was determined by the difference between the mass before and after drying. of bread.

Humidity is calculated by the formula:

W = 100 gr. (m 1 - m 2) / m,

where m 1 is the mass of bread before drying, g

m 2 - mass of dried bread, g

m - sample weight, g

Humidity is calculated with an accuracy of 0.5%, and fractions up to 0.25 inclusive are discarded, fractions over 0.25 and up to 0.75 inclusive are equated to 0.5; more than 0.75 is equated to one.

Moisture Determination of Premium Wheat Bread

W = 100 (18.25 - 16.11) / 5 = 43%

Judging by the experiment, we can conclude that in four days 100 grams of bread dried up by 4 grams, the moisture evaporated.

6.3. Determining the quality of bread

The problem of the quality of bread is currently very relevant. To this end, I conducted a survey among students of the school grades 1 - 8 and residents of the Turin GO. Four questions were asked: 1) “Do you like bread?” 2) What kind of bread do you prefer to buy (black or white)? 3) “How often does your family buy bread?” 4) What do you do with the leftover bread ?» (See Appendix 4).

The survey involved 203 respondents - schoolchildren of grades 1 - 8 and 76 residents of the city. To the first question, “Do you like bread?” residents of the city answered: "Yes" - 170 people, which is 84%. To the second question “Which bread do you prefer to buy (black or white)?” city residents answered: "black" - 48 people, which is 24%, "white" - 148 people, which is 73%, "rye" - 7 people, which is 3%. To the third question, “How often does your family buy bread?” city residents answered: "Every day" - 101 people, which is 51%, "Every other day" - 87 people, which is 43%, "Once - twice a week" - 15 people, which is 7%. And to the fourth question "What do you do with the leftover bread ?» city residents answered: “We eat everything” - 67 people, which is 33%, “We make croutons” - 47 people, which is 23%, “We clean until the next time” - 16 people, which is 8%, “We collect crumbs and feed them birds and animals” - 56 people, which is 28%, “We Throw Out” - 17 people, which is 8%. Based on this survey, we can conclude that most of the population respects bread, but there are people who can throw bread in the trash.

At the beginning of the project, when writing the relevance of the project, I spoke about the disrespectful attitude to bread. After analyzing the answers to the questionnaires, I decided to divide them into the answers of children and adults (see Appendix 5).

The survey involved 203 respondents - schoolchildren of grades 5 - 8 (127 people) and 76 residents of the city.

To the first question: "How do you feel about the quality of bread?".

Of the 126 respondents, 29 - residents of the city, which is 23%, are satisfied with the quality of bread, and 97 - students, which is 77%, are also satisfied with the quality of bread.

Of the 148 respondents, 47 - residents of the city, which is 32%, are not satisfied with the quality of bread, and 101 - students, which is 68%, are also not satisfied with the quality of bread.

Among the 198 respondents, 75% of the respondents answered that they were white, and 25% of the respondents answered that they were black. Among the 76 residents of the city surveyed, 60% answered that they were white, and 40 answered that they were black.

I decided to find out which stores deliver bread, which brands, manufacturers, suppliers and the number of loaves of bread in Turinsk. Bread can be bought at three outlets. Three stores sell bread: Factory, Lensky, Rezh Khleb, Derevensky, and Krestyansky.

I found out the opinion of 45 respondents from city residents about the bread that is sold in our stores. It turned out: that a mini-bakery in the village. "Factory" prefer to buy - 16 respondents, "Lensky" bread, 18 respondents, "Rezh Khleb" 11 respondents.

We learned the opinion of 76 residents of the city about bread. It turned out that most residents of the city prefer to buy Fabrichny bread, while the Rezh Khleb bakery is the least preferred (see Appendix 6).

6. 4. The results of the organoleptic and physical-chemical examination of the quality of bread sold in the shops of the district

At the next stage of the study, I assessed the quality of bread from different manufacturers in terms of organoleptic and physico-chemical parameters. For this, the following samples were selected:

Sample No. 1 Wheat bread from flour of the first grade. Producer Factory.

Sample No. 2 Wheat bread from premium flour. Producer city Dir.

Sample No. 3 Wheat bread from premium flour. Producer IP "Lensky".

Sample No. 4 Wheat bread from premium flour. Producer Tavda.

I have set quality indicators:

Organoleptic - appearance (shape, surface condition, color); the state of the crumb (cooking, mixing, porosity); taste; smell

Physical and chemical - humidity; acidity; porosity.

According to the results of the organoleptic quality assessment, the following was revealed. All bread samples have the correct shape. In terms of surface condition, samples have deviations 2. All samples have a well-baked, not wet and not sticky crumb, without traces of unmixed.

In terms of porosity, sample No. 1 pos. The factory one has no deviations, in the remaining samples the porosity is unevenly developed, there are voids.

The taste and smell of samples 2 and 4 have deviations: sample No. 4 - extraneous smell of exhaust gases, the result of improper transportation, sample No. 2 - has the smell of vegetable oil.

The results of the physical and chemical examination showed that, in terms of porosity, sample No. 4, the manufacturer of the city of Tavda, does not correspond, the indicator is very low. The maximum value for this indicator of 80% is sample No. 1bread of the village. Factory.

In terms of humidity, all samples have values within the regulated limits, but much lower than the norm, the standard does not standardize the lower limit, therefore, all samples for this indicator comply with GOST.

Thus, the organoleptic and physico-chemical examination carried out revealed various deviations in the quality of bread samples.

The quality of bread depends on the quality of raw materials, primarily on the baking properties of flour, methods and modes of carrying out individual stages of the technological process of making bread and the use of special additives that improve the quality of bread.

CHAPTER 7. BREAD MAKING AT HOME

Ingredients:

Yeast-3.5g

Oil. Sub-1 st. lodges

Sugar-1 teaspoon

Salt-1h. lodges

See Appendix 7

COST OF BREAD

Bakery

Cost item	Costs, rub.
Raw materials
El/energy for production needs
Piecework wages for production workers
Deductions for social needs
Depreciation of fixed assets
Salary of production workers

W/fee non-produc. personnel

El / energy on non-produc. needs
Rent
Total cost

At home

CONCLUSION

The modern market of bakery products is represented quite widely, and a significant share of it is occupied by the direction of "Healthy Eating". This includes baked goods with the addition of grains and bran, salt-free bakery products, bread with low acidity, low in protein and carbohydrates, with the addition of lecithin, with a high content of iodine. All these varieties of bakery products are designed not only to diversify the taste, but also to support the health of different groups of the population. Now there is another variety of bread products on the market to support a healthy diet - baked goods enriched with vitamins.

The introduction of components into the recipe of bakery products, which give them preventive and therapeutic properties, allows us to solve the problem of deficiency of nutrients necessary for the body, as well as to give the finished product a given positive character.

In this situation, it is relevant to create new technologies and expand the range of functional bakery products enriched with natural food ingredients, as well as technologies for processing and using non-traditional raw materials for these purposes, which has become so common - bread on our table! I believe that the goal of my work has been achieved, I have learned the meaning of bread in human life and the quality of bread. I got acquainted with the history of the origin and development of bread; found out the pros and cons of bread in human life; brought up a careful attitude to bread, a sense of gratitude and respect for people; learned the nutritional value of various types of bread; considered making bread in World War II; found out experimentally the quality of bread; made bread at home and find out the cost of bread.

The most promising are biologically active additives of natural origin, such as extracts from hawthorn, wild rose, sea buckthorn, etc. These additives can not only increase the nutritional value of bread, but also improve the baking properties of the flour used.

In the new conditions of the bakery industry, new approaches to the development of a range of products are required, the role of which in the organization of consumption should increase significantly. If before the assortment was determined mainly by the conditions of production and the dictates of mechanized lines, now the conditions of production and the composition of the equipment are determined by the assortment and demand. At the same time, it is necessary to take into account the demand and needs of different groups of the population more than before.

After analyzing the studied literature, I came to the conclusion that it is necessary to increase the production of bread from rye flour and, in addition, make sure that it is distributed among retail outlets, taking into account the demand of the population.

It is necessary to expand the production of bakery products for dietary and functional purposes, providing them with appropriate certificates and promotional materials. The quality problem should be under constant attention and control.

It is necessary to expand and diversify information about bread in retail outlets, to carry out marketing activities to stimulate the sale of products.

Important is the research on the development of new types of bakery products for dietary purposes with natural food additives.

List of sources used

Literature:

Andreev A, Lazerson I. “Bread is the head of everything”, M .: “Book lover”, 2003

A.I. Kovtunenko L.Ya. Podyablonskaya L. Bread on the dinner table.

D. Plaksina. - L .: Det. lit., 1985. - 207 p., ill.

Ivankova V. 1000 riddles, proverbs, sayings, tongue twisters. M.: Aquarium-Print, 2006

Rodionova I.A. We bake bread at home. M.: "Eksmo", 2007

Big Medical Encyclopedia M. Eksmo Publishing House, 2005 - 86s.

The doctor advises. Irkutsk 1993 Therapeutic nutrition for various diseases.

Food hygiene. M.1971 "Medicine", Volume 1; 256s.

Children's encyclopedia. M.1972 "Education". Volume 5 "Technique and Production".

Encyclopedic Dictionary of a Young Chemist. M. Pedagogy, 1990-320s.

Annex 1

Attitude towards bread teenagers

Attitude towards bread of primary school children

Appendix 2

Blockade bread

corn tortilla

Rye bread

Annex 3

Change in the mass of bread

Application4

Poll results

1. "Do you like bread?"

2. "Which bread do you like best?"

3. "How often does your family buy bread?"

4. "What do you do with the leftover bread?"

Annex 5

Poll results

“How do you feel about the quality of bread?”

“Which bread do you prefer to buy black or white?”

Appendix 6

Survey in the shops of the city about the supply of bread

Lesson summary on technology

5th grade

Section: "Cookery"

The importance of bread in nutrition. Peculiarities of making sandwiches»

Prepared by:

Kurakina E.A.

technology teacher

higher qualification

Balashov

Lesson in 5th grade

Lesson topic: Importance of bread in human nutrition. Features of making sandwiches .

The purpose of the lesson: introduce students to the classification of sandwiches, teach how to cook sandwiches, improve artistic taste.

Tasks:

educational- to form students' knowledge about the value of bread, its importance for human nutrition, to familiarize with the classification of sandwiches

Educational- education of accuracy, neatness in work, to draw the attention of children to the aesthetic design of sandwiches, to promote the education of independence, a sense of responsibility for the work performed.

Educational- to form knowledge, as well as the ability to cook sandwiches, teach to observe safety precautions in the classroom, develop attentiveness at work.

Lesson methods: conversation, story, demonstration, practical work.

Interdisciplinary connections: art.

Material and technical equipment:

computers;

demo screen;

multimedia projector;

handout: (technological cards)

kitchen tools and fixtures

product set

software:

Microsoft Windows operating system;

Microsoft Word word processor;

Microsoft Power Point Presentation Program.

Multimedia presentation “The importance of bread in human nutrition. Peculiarities of making sandwiches»

Lesson type: Combined

During the classes

I. Organizational part- 3 min.

II. Post a new topic, lesson objectives -5 minutes slide 1.2

III . Presentation of new material– 17 min.

It has long been a custom among the Slavs: people who break bread become friends for life. BREAD is the ambassador of peace and friendship. With bread they saw off to the front, met from the war. Dear guests were greeted with bread and salt.

Bread is one of the most amazing products of nature and human labor, one of the oldest and most significant, most reliable types of food on earth. This is a very important food item. People have long said that "bread is the head of everything." Respect for bread is, above all, respect for human labor. Remember what proverbs and sayings about bread you know?

“He who bakes bread is honored”, “Lunch is thin when there is no bread”, “If there is not a piece of bread, then there is longing in the tower”, “Whoever gives birth to bread always has fun”, “Bread - kalach grandfather” and other.

Do you think bread is healthy?

"When we get sick, we lose the taste for bread last; and as soon as it appears again, this is a sign of recovery," - A.O. Parmentier.

Everyone must have read the tale of G.Kh. Andersen "The Girl Who Stepped on Bread": "she threw her bread into a puddle to step on it and cross the puddle without getting her feet wet. But as soon as she stepped on the bread with one foot, and raised the other, about to step on a dry place, the bread began dive deeper and deeper into the ground with it - only black bubbles went through a puddle! Here bread is perceived as a symbol of a holy and pure life. For Russian people, bread from time immemorial has been not only food, but also an object of national pride and well-being.

An indicator of the nutritional value of bread is its high calorie content and good digestibility. The calorie content of bread ranges from 180 - 410 kcal per 100g of product, digestibility - 90-94%

What types of bread do you know? What kind of bread is considered the most useful?

There is wheat and rye bread. And the most useful is rye bread.

Why do you think? Rye bread contains the most B vitamins and valuable minerals.

(slide number 3)

Bread is a product containing proteins (5.5-9.5%), carbohydrates (42-50%), B vitamins, mineral salts (calcium, iron, phosphorus - 1.4-2.5%), organic acids . Bread satisfies almost all the human body's need for carbohydrates, a third for proteins, more than half for B vitamins, phosphorus and iron salts. On the great importance of bread in the diet of I.P. Pavlov wrote: "It is not for nothing that care for bread dominates over all the phenomena of human life. It represents that ancient connection that connects all living beings, including man, with the entire environment."

In every family, as a rule, there are pieces of stale bread, but not every housewife knows that many tasty, nutritious dishes and products can be prepared from them. (Jam pie, lemon loaf, croutons, potato cake, etc.) (slide number 5)

What else can you cook with bread? Well, of course - a sandwich. ( slide number 6)

The word "sandwich" is the German word for "bread and butter".

Experts who are seriously imbued with the question of the origin of the sandwich claim that it was created by the Jews. Other experts are sure that the sandwich has a Muslim origin. But in both cases, it was used as an alternative option in the ritual of sacrifice.

There is another rather fascinating and funny version of its origin.

The story was based on the fact that in April 1520 at this time in the castle (during the siege) there was an epidemic. The young Nicolaus Copernicus noticed that the soldiers got sick more often than those who ate bread. Due to the fact that pieces of bread fell to the floor and in poor lighting conditions, it was impossible to track the quality of the cleaning. Copernicus suggested smearing one of the sides with a light compound (whipped cream) as an indicator of contamination. A little time passed, and the trouble receded along with the invaders, and we got a product called a sandwich.

Often we do not even think about how widespread sandwiches are. They are popular because they are very easy to prepare and easy to carry. Many experts say that if they had to choose the best culinary invention, then this place would rightfully be taken by a sandwich buddy who has all the prerequisites to be called the best. It is universal, many-sided and often comes to our aid in this fast-paced world, where our main value is time.

According to the method of preparation, sandwiches are divided into: cold and hot; simple and complex; open and closed; layered; eateries.

(slide No. 7,8,9,10,11)

In the form of sandwiches are: round, oval, triangular, square, rhombic. ( slide number 12)

Canapes are small sandwiches 0.5-0.8 cm thick, 3-4 cm wide or in diameter, cooked on any bread or biscuit. They are served with coffee, tea, as a snack for dinner or before lunch. In shape, they can be triangular, quadrangular, round, square, diamond-shaped, etc.
Bread is better to use dense, not spongy, slightly stale. It is more convenient to cut the bread along the entire length of the loaf into slices 0.5-0.8 cm thick. If necessary, fry them, cool them, spread them with butter or oil mixtures, lay the products, then cut them into the desired shape, decorate. Canapes are pierced with a skewer, with which it is convenient to eat them.
To decorate canapés, fresh parsley, green onions, olives, chopped hard-boiled eggs, lemon, fresh apples, pickled red peppers, pickled lingonberries, etc. are used. Before serving, it is advisable to put small snack sandwiches in the refrigerator so that the products are well stuck to the bread. ( slide number 13)

Features of the preparation of sandwiches are as follows: (slide number 14)

Bread, loaf is cut into thin slices (for open sandwiches -1 - 1.5 cm; 0.5 - 1 cm - for closed sandwiches).

Bread can be lightly fried on both sides until golden brown;

A layer of butter, oil mixtures and other fillers is applied on top, then food, salads, fruits, etc. are placed;

Butter is pre-stored in a warm room or whipped;

All products used to make sandwiches must be combined to taste;

Sandwiches are prepared immediately before serving, placed on a dish and beautifully decorated;

Sandwiches should be juicy, richly covered with various products;

To prevent the sandwiches from drying out, they are covered with a towel soaked in cold water, then with cellophane and put in the refrigerator.

You can use bread, cookies, cake and biscuit to make sandwiches.

Requirements for the quality of finished sandwiches (slide number 15)

V . Practical work– 35 min.

To perform practical work, it is necessary to divide into 3 groups. Each group will prepare their own sandwich options using the instruction cards.

(Safety training when working with cutting tools, electric oven)

Instruction Card No. 1

Canape with cheese and tomatoes

Required products:

Borodinsky bread, 10 g butter, fresh tomatoes, 30–40 g cheese, chopped dill.

Recipe preparation method:

Cut out slices of bread using a cookie cutter.
Butter slices of bread, then a slice of hard or a layer of melted cheese, sprinkle with chopped dill, top with a small slice of tomato. Secure everything with a skewer. Bon appetit!

Instruction Card #2

Hot sandwiches

Required products:

Sliced loaf, mayonnaise, sprats, pickled cucumbers, hard cheese, greens.

Cooking method:

Spread each slice of loaf with mayonnaise, put one fish, a circle of cucumber and sprinkle with grated cheese on top. Sandwiches are placed in a preheated oven for 5-10 minutes. We put a sprig of greens on the melted cheese. Bon appetit!

Instruction Card #3

Required products:

Wheat bread, melted cheese, fresh (small) tomatoes, olives, herbs.

Cooking method:

Cut bread into pieces, any shape. Dry in the oven. Spread each piece of bread with a layer of cheese, sprinkle with chopped herbs. Fresh tomato, cut into two halves, put on bread. Cut out the details of the ladybug from the olives. Bon appetit!

(Tour groups to provide advice on the implementation of work)

VI . Reflection, grading.– 10 min.

Control questions for students:

Did everything work out for you, what difficulties did you encounter?

Will the knowledge gained in this lesson be useful to you later in your life?

Sandwich tasting.

VII . Homework - 2 minutes.

VII . Informational resources19 slide.

Sandwich fantasies / S. D. Chernomurova. - Krasnodar: "Owls. Kuban", 2002.

Basics of cooking: Ermakova V. I. 10 - 11 cells. - M.: "Enlightenment", 1993

Decoration of dishes. Fantasies of vegetables and fruits. - M.: AST - PRESS Book, 2006.

http:// www. kulina. en/ articles/ rec/ zakuski/ byterbrodi/

http:// goodrecept. en/? m= nots& id=770 E2 F.E.300# a2

http:// images. yandex. en/ yandsearch? text

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"description of work"

Place of work: Municipal educational institution "Secondary school No. 9 of Balashov, Saratov region"

Subject taught: technology teacher.

Contact number: 4-60-21;

Email: [email protected]

Description of work:

Lesson from the section of the 5th grade program "Cooking".

In this lesson, students will learn about the types and methods of making sandwiches. The lesson uses a multimedia presentation. The chosen form of using ICT tools contributes to the solution of all the tasks of the lesson (obtaining new information, visibility when studying new material, consolidating knowledge).

Students work in groups on practical work, helping each other (student assistant teachers are identified), at the end of the lesson, a survey is conducted to consolidate knowledge and view the best works.

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"The theme of cooking sandwiches"

Topic: “The importance of bread in nutrition. Peculiarities of making sandwiches»

5th grade

Prepared by: Kurakina E.A.

technology teacher

MOU secondary school №9 Balashov

The purpose of the lesson:

Introduce the classification of sandwiches, teach how to cook sandwiches.

Bread is one of the most amazing

products of nature, one of the oldest, most reliable types of food on earth.

"Bread is our father"
"Bread is the head of everything"
"Bread-kalachu grandfather"
"He who has bread is born, he always has fun ».

Squirrels - 5,5 –9,5%
Carbohydrates - 42- 50%
group vitamins "IN" ,
Mineral salts - 1,4 -2,5%
organic acids.
The calorie content of bread ranges from 180 to 410 kcal per 100g of product, digestibility - 90 -94%