Зачем нужен ГЛЮТЕН — универсальный улучшитель муки и хлеба.

Сухая пшеничная клейковина (глю­тен) — пользуется все большей популярностью в производстве хлебобулочных изделий во всем мире. Это связано, в первую очередь, с общей нехваткой необходимого человеку белка, поэтому альтернативные способы обогащения традицион­ных продуктов — источни­ков растительного белка — являются приоритетными в научных разработках пи­щевой промышленности.Corn-Gluten-Meal

Дело еще и в том, что пшеница и рожь, выра­щенные при неблагопри­ятных погодных услови­ях, могут содержать пониженное количество белка. Поэтому, чтобы сохранить высокое ка­чество хлебобулочных изделий, мука из такой пшеницы нуждается в дополнительном обога­щении клейковиной.

А если учесть, что лишь 30 % пшеницы об­ладает достаточным ка­чеством для получения муки высших сортов, то становится очевидно: в большинстве случаев без добавок, способных улучшить качество, не обойтись. В свою оче­редь, единственной на­туральной добавкой, позволяющей повысить качество конечной про­дукции (будь то мука, хлебобулочные или кон­дитерские изделия, а также продукция мясо- перерабатывающих предприятий), является сухая пшеничная клей­ковина (глютен).

Пшеничная клейкови­на «Колосок» является на сегодняшний день одним из самых эффективных способов стабилизации качества муки и повыше­ния вкусовых качеств хлебобулочных изделий и макаронной продукции. Тонкодисперсионный по­рошковый «Колосок» от­личается крайне низкой гигроскопичностью, а его цвет позволяет добав­лять улучшитель в муку без потери товарного ви­да готовой продукции.

Добавление высокока­чественной сухой клей­ковины «Колосок» уже на стадии производства муки позволяет пре­дельно четко регулиро­вать качество мучной продукции, что приобре­тает особое значение.

Наконец, самое важ­ное: в отличие от многих других добавок, исполь­зование высококачес­твенной пшеничной клейковины «Колосок» приводит к действитель­ному, а не формальному улучшению качества го­товой продукции. «Коло­сок» не просто подгоняет вашу муку или хлеб под необходимые стандар­ты. Он делает продук­цию более вкусной, пи­тательной и полезной. Хлеб из муки с добавле­нием глютена получает­ся красивым, вкусным, долго не портящимся. Сухая пшеничная клей­ковина применяется при производстве высоко­классных макарон.

Нам с детства знако­мы продукты с добавле­нием глютена. Это хоро­шая двухсотграммовая булочка из белого мягко­го теста из муки высшего сорта. 75 % сухого веще­ства этой булочки состав­ляет сухая пшеничная клейковина — и часть этой клейковины добавляется искусственно в муку, обо­гащая по полезности и питательности конечный продукт.

Это и диетичес­кие хлебобулочные из­делия с повышенным содержанием белков, и хлеб, сохраняющий от­менные вкусовые ка­чества даже в черством состоянии (кстати, отли- чительный признак действительно хороше­го хлеба), и сочные «бе­лые» сосиски, и делика­тесная вареная колбаса, и многое другое.

Сухая пшеничная клейковина «Колосок» обладает удивительным свойством — при исполь­зовании в хлебобулоч­ных изделиях она связы­вает количество воды, втрое большее соб­ственного объема. Это свойство не только уве­личивает выход готовой продукции, но и позво­ляет увеличить срок хра­нения хлеба с добавле­нием глютена. Помимо более высокого качества такого хлеба, при приме­нении вакуумных упако­вок хлеб остается све­жим в течение месяца.

Пшеничная клейкови­на «Колосок» — экологи­чески чистый продукт, объединивший в себе все лучшие черты глюте­на различных марок, давно применяющихся в пищевой промышлен­ности. Сухая пшеничная клейковина впервые ста­ла использоваться для обогащения муки в Анг­лии, всего лишь около полувека назад. Сейчас глютен широко исполь­зуется в хлебопекарен- ном производстве и дру­гих сферах пищевой промышленности во всем мире.

Обогащен­ный глютеном хлеб со­держит меньше углево­дов, гораздо легче усва­ивается, чем обычный хлеб. В современной Европе более 50 % муки проходят «обогащение» глютеном, прежде чем попасть в пекарню.

Производят пшенич­ную клейковину «Коло­сок» в экологически чис­тых условиях,только из натурального пшенично­го зерна, собранного на знаменитой целине, ни­когда не видевшей ни пестицидов, ни гербици­дов. Зерна пшеницы очищают от примесей и замачивают. Затем под­вергаются раздробле­нию, из них выделяют цельное ядро. Цельное ядро пшеничного зерна подвергается более мелкому дроблению, в результате которого высвобождается весь связанный крахмал. Крахмал и пшеничный белок разделяют на цен­тробежных сепараторах.

Крахмал затем исполь­зуют в производстве этилового спирта, а пшеничную клейковину высушивают и расфа­совывают для исполь­зования в мукомоль­ной, хлебопекарной и других отраслях пище­вой промышленности.

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