Question

Мука, разведённая водой, в последствии превращается в клейкую массу. Её называет клейковиной. такая масса не очень хорошо пропекается и после выпекания становится очень плотный и грубой. Изделия из такого теста будут плохо усваиваться организмом. для того, чтобы улучшить качество теста, сделать его пористым, в него добавляют специальное вещества. Как их называют?

Answer 1

Ответ:

качество теста, сделать его пористым, в него добавляют специальные вещества. Их называют разрыхлители.

Объяснение:

надеюсь помогла

Answer 2

Ingredients to Improve the Quality of Dough

To improve the quality of dough and make it more porous, certain substances can be added. These substances help create a lighter texture and enhance the overall taste and digestibility of the final baked goods. The specific substances used may vary depending on the recipe and desired outcome. Here are some common ingredients used to improve the quality of dough:

1. Yeast: Yeast is a microorganism that ferments the sugars present in the dough, producing carbon dioxide gas. This gas gets trapped in the dough, causing it to rise and become light and airy. Yeast is commonly used in bread-making to create a porous texture and improve the flavor of the bread.

2. Baking powder: Baking powder is a leavening agent that contains a combination of baking soda, an acid, and a moisture-absorbing ingredient. When mixed with water or other liquids, baking powder releases carbon dioxide gas, causing the dough to rise. It is commonly used in recipes that do not require a long fermentation process, such as cakes, muffins, and quick breads.

3. Baking soda: Baking soda, also known as sodium bicarbonate, is another leavening agent commonly used in baking. When combined with an acid (such as lemon juice, vinegar, or buttermilk) and moisture, baking soda produces carbon dioxide gas, causing the dough to rise. It is often used in recipes that contain acidic ingredients, such as chocolate cakes or cookies.

4. Eggs: Eggs are a versatile ingredient that can improve the texture and structure of dough. They act as a binding agent, helping to hold the dough together. Additionally, eggs contribute moisture and fat, which can make the dough more tender and add richness to the final product.

5. Milk or water: Adding liquid to the dough helps hydrate the ingredients and create a workable consistency. Milk or water can be used depending on the recipe and desired outcome. Milk adds flavor, richness, and tenderness to the dough, while water provides hydration without altering the taste significantly.

6. Fats: Fats, such as butter, oil, or shortening, can improve the texture and flavor of dough. They help tenderize the dough by coating the gluten proteins, resulting in a softer and more delicate texture. Fats also contribute moisture and richness to the final baked goods.

7. Sugar: Sugar not only adds sweetness to the dough but also helps tenderize it by attracting and retaining moisture. It also aids in browning and caramelization during baking, enhancing the flavor and appearance of the final product.

8. Salt: Salt is an essential ingredient in dough as it enhances the flavor and helps regulate yeast activity. It strengthens the gluten structure, improves the texture, and balances the sweetness in baked goods.

These are just a few examples of ingredients that can be added to dough to improve its quality and make it more porous. The specific combination and proportions of these ingredients will vary depending on the recipe and desired outcome. It's important to follow the recipe instructions carefully to achieve the desired results.

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