Foods of plant origin

Foods of plant origin differ a high content of carbohydrates are the main source of water-soluble vitamins and mineral substances.
Flour is a valuable food product, containing from 60-72% carbohydrates, 7-11%) proteins, 1,5-2% fat, vitamins B1, B2, cellulose, mineral salts.
Benign flour should have specific smell of flour. Low-quality flour can have the smell of mould, sour, stuffy smell. The taste of flour specifically flour/ Bitter or sour taste indicates the presence of impurities, as well as for damage to flour. In the flour should be no metallic particles. The presence of crunch when chewed shows the content of impurities (sand).
Croup. Color cereals depends on the type, grade, dark-colored points to damage it. Taste should correspond mind cereals, there should be other flavors. The specific taste of bitterness valid for the millet, and oats. The smell of the specific nature of this type of cereals. Musty smell indicates neverest cereals. In flour, cereals, pasta should not be insect pests (flour khruschak, flour moth, flour mite and other).
Prevention of the destruction of flour and grain barn pests is to fight with moisturizing products during storage, monitoring paragenetic products when they arrive at the store.
Bread in the diet of the population is of great importance, its consumption cover 40-45% of daily calories. Bread has a high nutritional value, good digestibility, fine taste and along with this stability during storage.
The main part of bread are carbohydrates (40-45%). Bread is an important source of protein (5-7%), vitamins and mineral salts.
Black bread, baked from wheat flour, is not recommended in patients with gastric ulcer and gastritis. At the same time, this bread, enhancing peristalsis, prevents constipation, who often suffer the bed patients.
White bread containing low in fiber, much less irritating to the mucous membrane of the stomach and intestines, is well absorbed. He is shown with painful condition of the mucous membranes of the stomach and intestines. When powered healthy people who are not suffering from obesity, recommended the use of rye and wheat bread (50%).
The bread should have a smooth, even surface. The upper crust at rye bread dark-brown, white - light or dark yellow. Thickness of the crust should not be more than 4-5 mm, cork should not pull away from crumb. Crumb on the section should be uniformly porous (without temper and lumps of nefromeda), elastic and after pressing fingers again take its original shape.
Taste of bread should be the nature of this type of bread, without foreign taste, the smell is pleasant, aromatic, without stuffiness. When prozhiyvanii of bread should not be crunch on the teeth. Bread should not be mold, foreign inclusions. When storing wheat bread under the influence of the development of potato sticks can be "sticky"or "potato", the disease. The pulp of this bread unpleasant smell (Valerian or overripe melon), dark and sticky - This bread unfit for consumption.
Crackers are small slices of bread, dried to give them stability during storage. Crackers are rye and wheat. Caloric value them more than bread, but the absorption below. Crackers should be Nepodarilo, without large through cracks, inclusions, uncontaminated, no mildew. From the surface and at the turn of rye crackers should be evenly brown color wheaten crackers - light-brown colour, with the characteristic of the rusks with the taste and smell, without bitterness, stuffiness. Rusk, soaked for 5 minutes at room temperature, should razzhevyvat easily, without crunching, but not to turn into the dough. Standard requirements to the bread and crackers are given in table. 18.

Vegetables and fruit play an important role in human nutrition. They differ a high water content, so their calorie insignificant. They are the major source of vitamin C and carotene, various mineral salts, microelements.
Especially rich in carbohydrates tuber vegetables (potatoes). Leafy vegetables are the main sources of vitamins and mineral salts. Part of the proteins contained in potatoes and cabbage are full.
Pectic substances contained in fruits and berries, favorable effect on the metabolism, improves digestion, normalizes intestinal microflora, reducing putrefactive processes.
Vegetables and fruits, edible raw can be a source of gastrointestinal infections, if not carefully. wash with water.
Spices and condiments are added to food in small quantities to make it a pleasant taste and smell. These include mustard, Bay leaf, cinnamon, cloves, ginger, onion and other spices and condiments stimulate the appetite and promote the digestion of food, increasing the division of digestive juices.
Soft drinks are divided into three groups: 1) fruit and berry natural and artificial. Natural prepared on natural juices, extracts, syrups, artificial synthetic essences; 2) mineral water - natural or artificial; 3) bread and cranberry kvass.
Fruit and berry drinks should be transparent, no sediment. They should not contain salts of heavy metals and carbon dioxide must be no less than 0.4% (weight).
Drinks must have storage stability: at 20oC must be kept for at least 7 days.