Molasses maltose starch. What is molasses? What is molasses made of

A lot of gingerbread recipes say that gingerbread is baked with molasses - it gives them a unique special taste and aroma.

So what is molasses, can it be cooked at home? ..

Molasses is not made from sugar. This is a different product. Although sometimes different sugar-containing syrups are also called molasses.

Syrup (dextrinmaltose, maltodextrin) is the product of incomplete acid (dilute acids) or enzymatic hydrolysis of starch. The most commonly used potato and corn (maize) starch. It is used in confectionery and canning industries, as well as for the production of dressings.

The chemical composition of molasses:

dextrin - from 0% to 70%
glucose - from 0% to 50%
maltose - from 19% to 85%

Molasses is used in the manufacture of gingerbread and some types of bread. When added in small quantities, determines the color, in large quantities- taste and viscosity of dough products. That is why molasses is so important in gingerbread. Certain types of molasses are used in the production of ice cream and frozen desserts to lower the freezing point of the product.

There are many ways to prepare molasses

1) You can use vitriol oil and turn any of the starches into sugar, and not necessarily potato, you can wheat and any other.
2) Also, molasses is obtained by boiling the juice of berries, vegetables - any fruits that contain a lot of sugary substances. Suitable for this (in addition to apples and pears): currants, gooseberries, cloudberries and other berries.

In both cases, initially molasses, that is, thick juice-syrup, and only then some extract sugar from the molasses. You can use, for example, apples or pears, and pear molasses is valued higher than apple molasses.

According to the first method, molasses is obtained most often from potato starch, because it is cheaper than others and pure, gives molasses without aftertaste. But according to the same method, molasses is prepared from other types of starch.

There is another type of molasses, which is made from grapes in the Caucasus - it is called musales.

Molasses is prepared from starch by saccharification (hydrolysis). It has a thick, viscous consistency and is colorless or pale yellow. In cooking, molasses is not widely used. She's being used mainly in confectionery production and added to syrups with a high sugar content to protect them from sugaring.

Molasses is added in the manufacture of lipstick, jelly, etc., it can be replaced invert syrup or glucose; instead of 1 kg of molasses, take 1.1 kg of invert syrup.

fruit molasses

Prepare fruit molasses like this.

Ripe fruits or berries are crushed in a large container as small as possible. The resulting mass is folded into a bag and put under a press or otherwise squeezed out of it all the juice. I don't know if you can use a juicer here?..

Freshly slaked lime, loosened in water, must be added to the juice in such an amount that all the acid from the juice disappears. It is better to do this in the evening and leave the juice with lime until the morning. In the morning, the clear juice is carefully drained from the sediment, which should not have any traces of acid at all. This stage, to be honest, is a little scary - add lime - how much and how - is it still unclear?

The juice is filtered through gauze, poured into a container for boiling and boiled for 3-6 hours. low fire constantly skimming off the foam. During boiling, the juice is filtered 2-3 more times through bone charcoal to clear it of turbidity. To do this, the digestion has to be interrupted for a short time.

If the juice is boiled 2-3 times (so that 1-1.5 bottles of juice are left out of 3 bottles), then a liquid syrup will be obtained, which can be used for cooking berry jams.

If the juice is boiled 4-5 times, then you get a thick brown molasses, which can replace sugar and is well preserved in barrels.

starch molasses

Making molasses without acid requires more attention. But you can do without acid and chalk, and get very good molasses, even if it is poorly cleaned. This molasses is prepared with barley malt. Best of all - in the Russian oven; without an oven - it is difficult to maintain the temperature.

Pour water into a large cauldron or pot, heated enough to be tolerated by hand, and add crushed malt. After that, we put the pot on the edge of the stove or at the very mouth of the Russian stove, on the hearth, so that the liquid heats up to 50-60 degrees. Pour in the starch mixed with warm water, stir well and leave the pot on a heating stove for 7-8 hours. It is necessary to observe with a thermometer lowered into the liquid so that it does not heat up above 60 degrees.

At first, the congestion will be cloudy, thick, but after half an hour it will become light, like water. After 7-8 hours of quiet heating, the liquid is tasted. At first, the taste of the liquid will be slightly sweet, nauseating, then the sweetness will appear more and more. By the end, the taste of the liquid will become pleasantly sweet and only slightly reminiscent of the taste of malt.

After that, the liquid is filtered through the canvas, mixed with bone charcoal (1 spool of coal per 1 pound of starch or 4 1/3 grams of coal per 410 grams of starch) to destroy the taste of malt, stir, pour into the cauldron and boil already over high heat so that the liquid shriveled up a bit.

Pour the thickened liquid into a bucket and let it settle from the coal. Then we drain from the sediment, pour into the boiler and boil to the desired density.

To process 10 pounds of starch, you need one and a half buckets of water and 1 pound of green or white malt (or a pound and a half of spring malt). 10 pounds of starch will make 15 pounds of thick and sweet molasses.

They say: "Sticky, like molasses." But sometimes novice cooks do not even suspect what it consists of and is made of, what its purpose and role in the production of some delicious meals. About what molasses is, and we will try to tell in our article in as much detail as possible. And first of all, let's talk about where it comes from.

Compound

What is molasses from a chemical point of view (but, by the way, for many housewives this is not so important, I guess)? This edible substance is a product of incomplete hydrolysis of such a familiar culinary ingredient, like starch, which is contained, for example, in beets, from which sugar is produced (with sugar cane the same story). Syrup, which is a by-product of processing into the final product - that's what molasses is. And other types of it are produced specifically for use in technologies Food Industry(from corn kernels and barley malt). Molasses, so viscous and very sticky, contains glucose, maltose and dextrin in various proportions. Some species are extremely nutritious. No wonder they are called "liquid honey", as they even resemble this natural product in appearance.

What is molasses in cooking

It is used with great pleasure for the preparation of some dishes in cooking. Molasses is added to gingerbread and other confectionery products. Marshmallows and marmalade are produced from it, so familiar to many since childhood. It is also used as an additive in the production of sports nutrition. And thanks to its ability to ferment and preserve, it has found application in brewing and wine business, preparations of various canned food. The production of jams, marmalade, jam is also not complete without it. universal ingredient, allowing to significantly increase the shelf life of the final products. That's what molasses is in cooking. Its value is inestimable. And in caramel, for example, it is one of the main components (together with sugar it makes up to 95% of dry matter).

Benefit and harm

Some of the types of this product are even eaten separately. Molasses, if you do not eat it in kilograms, but use it in reasonable quantities, cannot cause practically any harm to the human body, and some sources are even called extremely useful due to the high content of glucose in it. But still, molasses also has contraindications for use. So, people suffering from diabetes or predisposed to it, eat this product not recommended categorically (as, indeed, most products with high content sugar and glucose).

Molasses is starchy. What it is?

In cooking, this product, necessary and important for the preparation of certain dishes, is divided into several types, which we will talk about in more detail. For example, starch molasses - what is it? This is a generic term used to name many varieties of a product. And this means that it is made on the basis of starch (usually from potatoes or corn). Until quite recently, our food industry produced only one of the varieties of starch syrup - caramel. Today, both maltose and glucose are produced, and with low content Sahara. It is planned to launch lines for the production of syrups containing fructose.

Caramel

Caramel molasses - what is it? As already mentioned, this is a product most used in industry and cooking. It consists of glucose (15-20%), polysaccharides (up to 50%), maltose and maltotriose. It also contains enzymes, amino acids, fats. In appearance, it is a liquid, viscous and thick, rather transparent. The color varies from yellowish to transparent. The main raw materials used in the manufacture in Russia are corn and barley malt. This type of molasses is a universal sweetener widely used in baking (for many types of bread). It is used in the production of sweets, ice cream, marmalade, Turkish delight, icing and creams, as well as for gingerbread, cookies, desserts. It is used quite widely for the production of non-alcoholic and alcoholic beverages.

Maltose

Maltose syrup - what is it? It is both dark and light. The first variety is used for making custard bread type "Borodinsky", "Rizhsky" or "Ostankino". Light - when baking cookies and gingerbread different varieties, as well as sweets ("Toffee", "Korovok"). In terms of its composition, maltose syrup contains not so much glucose (up to 7% maximum), but there is a lot of maltose in it (up to 50%, hence the name). It is also made mainly from barley and corn. In appearance, the light variety is a transparent liquid, sometimes yellowish, viscous and thick. At the same time, the dark one is brownish and less dense. When applied, bread acquires the ability for a long time don't get stale.

Black (molasses)

Black molasses - what is it? This substance is by-product in sugar production and slightly different from previous species (source - sugar beet and cane). The color of the liquid is brown and dark. The smell is specific. The consistency is syrupy. In North America, molasses is used quite often in cooking. It is used as a syrup. It is known that it contains a large number of trace elements with various vitamins in addition. It is one of the few harmless natural sweeteners. And fans of a vegetarian way of eating highly appreciate black molasses as a natural source of calcium of non-animal origin.

Application of molasses

Molasses is also used in biotechnology, in the production of certain acids (by fermentation). And in the alcohol industry, it is used to distill low-quality products (for example, Thai whiskey) with a characteristic treacle flavor and smell.

And molasses is also known as a liquid additive for making fish food. It is said that fishermen appreciate molasses for its specific smell, ideal for bait. This additive also stimulates the appetite of aquatic inhabitants and makes them peck more actively.

sweetener

And also different kinds molasses are used as sugar substitutes. So, the sweetest of all is obtained from sorghum. It contains up to 70% (and even higher) sucrose content, and in appearance it certainly resembles amber honey (and also in taste). By the way, molasses must be stored strictly in the refrigerator, since when room temperatures and sufficiently high humidity, it can become moldy, and then tasty and useful product will have to be thrown away.

By its consistency, molasses is similar to honey, but its color will depend on what products it is made from. If we use the usual white sugar, you get a light product. From brown or black sugar, which is commonly called molasses, dark molasses is formed. Can sugar syrup make from honey or fruit.

Dark and light molasses: recipes

Depending on the amount of product that is required at the output, the required ingredients can also be calculated in a ratio of 7:3. So, you will need: - 7 tbsp. l. Sahara; - 3 tbsp. l. hot water.

Mix these ingredients in a bowl, wait for the sugar to dissolve completely. Put the syrup on the stove and boil it over low heat for 3-5 minutes. Cooked light molasses can be used for its intended purpose after it has completely cooled.

Using a similar technology, you can prepare sugar syrup and using honey, you will get a dark version of molasses. To do this, in addition to the main product, you need to add to the bowl Brown sugar and water. Proportion in this case will be 3:3:1 - three servings of honey and sugar per serving of water. Preparation is similar to the previous recipe.

Fruit molasses: national cooking features

AT different countries depending on what kind of fruit is used in the production of molasses, it is called differently. So, in Turkey, pekmez is boiled from grapes, mulberries and carob. In Crimea, grape, apricot and date molasses are called bekmez if it is thick, and ekshi if it is thinner. Of course, sugar syrup can be prepared from other fruits and berries, the main thing is that they must be juicy.

It should be borne in mind that fruits are boiled 10 times: from 10 kg of grapes you get 1 liter of pekmez

For 1 glass of fruit molasses you will need: - 2 kg of fruits or berries; - 0.5 l of water.

Squeeze juice from well-washed fruits or berries. Put the remaining pulp in a bag and press down with a heavy oppression. This is done in order to squeeze out the remaining juice. Strain the fruit mixture through a sieve, pour into a saucepan and set to boil for slow fire. Stir the juice occasionally with a wooden spatula. You need to cook the molasses until it darkens and becomes a thick consistency.

In addition to being used in cooking and baking, pekmez is also used in ordinary food. Molasses is added to yogurt, to cereals, pour over a sandwich. In addition, black grape pekmez improves hemoglobin well. His doctors recommend giving even eight-month-old babies.

Molasses - a name known to any cook, because it is used in the preparation of many culinary specialties. That's what sweet is called thick syrup, which is obtained by saccharification of corn or potato starch or by boiling the juice of vegetables and berries. Molasses is different - starch, fruit, maltose, black, the latter is made from sugar beets. In the Caucasus, there is a separate type of molasses - musales.

The most common molasses is in the production of gingerbread, some types of bread, for example, Borodino, Minsk, Karelian. Since it increases the solubility of sucrose, it is very often used to make jam, marmalade, jam. Some types of this product are used to make ice cream and frozen desserts.

Molasses: composition

Molasses is a mixture of glucose, dextrins and oligosaccharides dissolved in water, the content of solids in it reaches almost 80 percent. Pure molasses is practically colorless and transparent. It has the ability to increase the solubility of sucrose by delaying its crystallization, which is the main reason for its widespread use in cooking.

Beet molasses, or molasses, is a byproduct of sugar beet production and contains about 50 percent sucrose, as well as some impurities that make it unsuitable for food use. It is used as a raw material in yeast and alcohol plants to produce yeast and alcohol.

The sugars in molasses are made up of equal parts fructose and glucose.

Molasses: benefits and harms

From the point of view of medicine, the benefits of molasses lies in the content of some important trace elements in it, for example, phosphorus, calcium, potassium, magnesium, sodium and iron. All of them are necessary in order to replenish the energy reserves of the body. It also contains B vitamins.

Its main harm, proven by experts, is individual intolerance to the product and its components. It is not recommended for people with increased level blood sugar. By the way, those who are allergic to natural honey, it can be replaced with molasses, because appearance And they taste almost identical.

Molasses at home: recipes

Molasses is a sweet liquid syrup that is often used in the manufacture of confectionery. Its main difference from sugar is that it does not crystallize, so treats with it remain soft and fresh longer. In addition, pastries, which included molasses, have a special taste.

You can buy the product far from everywhere, including it will be easier to cook it at home.

Compound:

Water - 150 ml
Sugar - 350 g
Citric acid - 2 g
Baking soda - 1.5 g

Cooking:

Boil water in a saucepan.
Then you need to dissolve the sugar in it and, stirring constantly, bring to a boil.
Now we must add citric acid cover the pan with a lid and simmer for 45 minutes.
Ready syrup must be slightly cooled.
mix baking soda with a little water, put the resulting mixture into syrup and mix everything well again.
After that, the mass will foam strongly, it must be left to infuse for 15 minutes.
After the mixture stops foaming, the molasses is ready for use.
If foam remains on the surface, then you just need to remove it with a spoon.
Store the finished molasses in the refrigerator in a glass container.

Dark molasses

This product has such a name because of its color, because it is prepared from brown or black sugar. Cooking time is approximately 10 minutes.

Compound:

Brown or black sugar - 5 tbsp.
Water - 1-2 tablespoons

Cooking:

Pour sugar into a saucepan, add water and cook everything over low heat, stirring regularly, until the sugar is completely dissolved.
Then the liquid must be brought to a boil, boil for 3-5 minutes and removed from heat.
Then the molasses must be left to cool at room temperature.

What can replace molasses?

When baking at home, molasses can be replaced with sugar. In this case, a certain proportion should be observed: 1 kg of molasses is replaced by 0.75 kg of sugar. This product is also replaced by invert syrup.

Molasses at home is not difficult to prepare, but you can use it when cooking various pastries. In addition, the product is useful because of the vitamins and minerals that make up its composition. The main thing is to remember that you need to use it in moderation!

In everyday life, molasses is not considered as a product of a chemical reaction between sugar and starch. She gained her popularity in the form of sugar-flavored syrup, which our mothers added to various dishes instead of sugar. But in fact, its scope is much wider than it might seem.

In this article, we will analyze where else you can apply this miracle product.

Treacle - what is it?

Molasses is a syrup, originally colorless, obtained by saccharification of starch. There are a couple of types of molasses - white and black. The difference is in the use different types starch. For black - beet sugar, for white - corn, starch or potato. Its appearance resembles only extracted honey. The composition of the molasses is as follows:

daystrin - from 0% to 70%;
maltose - from 20% to 85%;
glucose - from 0% to 50%.

Application, composition, production of molasses

Used in baking, can be used as a sweetener. When added, it turns the color of the dish brown. By adding molasses to different varieties breads, as well as other pastries, the products are more lush and porous. At the same time, it acts as an anti-crystallizer when cooking caramel, jam, and the production of various juices.

This product is made up of three components: glucose, dextrin, oligosaccharides. As a result of a chemical reaction, starch syrup is obtained. The calorie content of the product is approx. 300-320 kcal per 100 grams. Of them:

Proteins - 0 g
Fats - 0.3 g
Carbohydrates - 78.3 g

To prepare honey syrup, you will need about 0.5 kg of honey, 0.5 kg white sugar, 200 ml of water.

It is necessary to mix all the components in a container and leave on a small fire until the sugar has completely melted. From time to time the contents of the pan must be stirred.

After boiling, wait about 6 minutes. After that, remove from heat and cool.

Molasses starch, corn, sugar

In appearance, a transparent, colorless, very viscous, sweet liquid, odorless - all these are signs of starch syrup. High density. Due to very low quantity reducing substances (about 40%), starch syrup stabilizes confectionery - marshmallows and bizet. Having a low percentage of glucose in the product (about 15 - 20%), it allows you to retain a significant amount of moisture, which is important when preparing marmalade or other jellied products.

Thanks to its long wash-out time, this natural concentrate is used in combination with fish bait ingredients. The small sweetness of molasses allows you to add this product to your diet for people with diabetes or with a diet that does not pose a danger to children.

Syrup resulting from the hydrolysis of corn is an almost perfect substitute for homemade white sugar. It looks like liquid honey. Calorie - 316 kcal per 100 grams product. Contains vitamins of groups A, B, E, H, PP. And also trace elements: zinc, copper, chromium, fluorine, cobalt, nickel, phosphorus, sodium, potassium, calcium, selenium. The presence of fast carbohydrates makes this product indispensable for people involved in sports and for those who want to lose weight.

In the field of cooking, it can be used during the preparation of bread and sweet products. It is corn syrup concentrate that tends to caramelize, so it is often added to marmalade, pie fillings and jams. Together, it acts as a natural preservative, allowing food to last longer. One of the important differences is the price - it is much less than sugar and its production. It can be boldly stated that corn syrup much cheaper and more profitable than sugar.

The most widely used type of raw material. It is light brown in color and sweet taste. It is still used in confectionery and brewing. Due to the fact that the sugar concentrate does not contain chemical acids and catalysts, it remains liquid and viscous for a long time. Low density.

Selection and storage

When buying molasses, you should pay attention to the taste, if it is too sweet, you should not buy this product, this means that it has not been processed. For the use of molasses in pure form it is best to choose white, for baking - black. It is recommended to store such a product in a cold place, out of direct sunlight. You can use up to two years.

Benefit and harm

Definitely this syrup in the form of molasses is useful for human body at the expense a wide range trace elements, vitamins and minerals. Pregnant women will only benefit from the use, and the sweetness for women during menopause is also appreciated. Doctors recommend using molasses for patients with ulcers. At regular use the work of the central nervous system, increases the productivity of brain activity, a person feels great without fatigue or pain in the body. It is very useful for children in the period of growing up of the body, because it has a high amount of iron and calcium. because of high content magnesium and potassium improves the functioning of the cardiovascular system.

Like all foods, molasses can become an allergen or allergy trigger. Abuse can be dangerous diabetes or similar in disease hazards. There is a danger of obesity and excessive weight gain.