The quality standards of flour and rice products are color, flavor, shape and nutrition
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The color, aroma, taste and shape of food.
The color, aroma, taste and shape of food are important components of food quality. The cooking process of food is a process of complex physical, chemical and biological changes in various substances in food. These changes not only make food easier for the body to digest and absorb, but also change in color, aroma, taste and form. In cooking practice, how to maintain and give food good color, aroma, taste and shape is the professional theoretical knowledge that senior bakers and pastry chefs should master.
Color in food;Aromatic flavor;Taste;Shape is also an important part of the sensory quality of food, only when the color, aroma, taste, shape of the food coexist, its food can be called high-quality food.
Taste: The taste of the main billet after maturity is in several aspects: first, the taste of the raw material itself, which is the original taste;The second is the taste of foreign additives, which is seasoning;The third is the taste of maturity and transformation, which is the flavor;Fourth, formula design;Fifth, process matching;Sixth, ingenuity and aesthetic attainments. Flavor is a combination of flavor and seasoning, which determines the taste of the snack variety. Each kind of main billet should have its own unique taste, and the formation of taste is closely related to the blanking and maturation method. The criteria for measuring the taste quality of the main billet are fragrant, fresh, thick, clear, mellow, sweet, salty, crispy, crispy, loose, soft, glutinous, etc.
TextureThe texture of the main billet is the key to the formation of dim sum characteristics, which is closely related to the variety of the main material, the process of operation and the maturity method, and each kind of main billet should have its own texture characteristics. The criteria for measuring the texture characteristics of the main billet are loose, soft, waxy, smooth, fluffy, crispy, soft, moist, crispy, etc.
Morphology: Each type of billet has its own typical morphological characteristics. The proportion of auxiliary materials and the process technique are important factors affecting the form of the main billet. The criteria for measuring the shape of the main billet are level, concave and convex, result, organization, contour, fullness, shape, exquisiteness, chic, pictogram, etc.
ColorThe dim sum made by each main billet should have its typical color standard, which is closely related to the formula, process, type, quantity, maturity method and firepower and oil temperature of the raw materials. The quality standards for measuring the color of the main billet are white, snow white, yellow, light yellow, golden yellow, red, red yellow, ruddy, brown, brown and red and the special color of the material itself.
Nutritional value: The nutrient value of the main billet depends on the nutrient content of the raw materials used and the degree of nutrient destruction in the processing process. Where it is rich in nutrients and is conducive to the absorption and utilization of the human body after processing, the nutritional value is high. Although some billets themselves are rich in nutrients, the nutrients are destroyed or not conducive to human absorption after processing, so the nutritional value of the billet is low. It also depends on the processing temperature and processing method.
Low sugar and low oil + GI:While imparting flavor to food, it is increasing in the face of increasingly severe high groups;Low-sugar and low-oil foods and low-GI staple foods and baked foods need to be improved, optimized and upgraded urgently.
The main components of the aroma of food:
Fruit aroma: organic esters, terpenoids, aldehydes, alcohols, ketones, etc
Aroma of milk: hydroxyl compounds and lower fatty acid dimethyl sulfide
Aroma of cream: volatile fatty acids, low-molecular-weight nitrogenous compounds, low-molecular-weight aldehydes, ketone compounds
Sesame aroma: mainly sulfur-containing compounds
Aroma of fermented foods: alcohols, aldehydes, ketoacids, fats, esters
Baking aroma: the product of hydroxyl ammonia reaction, oil decomposition, sulfur-containing compounds and protein amino acids
Aroma of bread: alcohols, esters, carbonyl compounds.
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