Molasses - what kind of substance is it, how is it made, and in the manufacture of what foods is it used?
This word is more widely heard by American housewives than by Russian. Indeed, in the United States molasses (what kind of sweetness, and what are the features of its production, we will consider in this article) is served on the dessert table of almost every family. There, its production is put on stream. But recently, this product is increasingly appearing in Russian stores.
Molasses - what is it?
Many people know this product as a sugar substitute used for sweetening. In Russian, the word "molasses" is derived from the verb "flow". A similar name reflects the properties of this product, which is similar to a viscous thick syrup. The production of molasses is associated with the hydrolysis of starch and the subsequent dilution of the resulting semi-finished product with special acids. To the desired consistency, the syrup is boiled.
Ready molasses is used in the manufacture of confectionery products, it is added to canned food, some first courses, and pastries. Also, this syrup, in addition to being used as a food product, is added to textiles (dressings). Molasses contains maltose and dextrins, the ash content in it varies depending on the variety, nitrogenous substances are responsible for the darkening of the syrup when heated. This product has an important property: it prevents the crystallization of white sugar. For example, jam or jam, in which molasses is added, become more viscous, longer sugared. Their
shelf life is increasing. And the taste is improving. The molasses added to frozen desserts reduces the freezing point of the product. And this helps to increase its density. In some types of baking, molasses is necessarily added. What are these products?
First of all, of course, gingerbread cookies. Their characteristic dark color and density are due to the presence of molasses in the dough. A similar viscosity, taste and color can be achieved by adding honey. But on an industrial scale, they still add molasses. It is also laid in the dough for some types of bread (for example, for Borodino, Karelian and Riga), added to beer and kvass.
How to make molasses at home?
Unfortunately, due to the use of toxic acids during the manufacturing process, you will not be able to exactly reproduce the production of this product at home. But you can make the so-called invert syrup - this is a full-fledged household substitute for the sweet syrup we need. This is a solution of sugar, water and acid, which is heated to break down sucrose into fructose and glucose. It can be used for baking homemade bread - while extending its shelf life, improves porosity and aroma. To make glucose (invert) syrup, pour one and a half glasses of sugar into a pan with a thick bottom, pour a glass of hot water and bring the mixture to a boil. Enter 1.7 g of citric acid - active drilling will begin. Reduce heat, boil the syrup for half an hour. After the mixture has cooled, add soda (its amount should be equal to the amount of acid). Seething will follow again. When it calms down, the syrup can be considered ready.