Borodino bread is a product that is in demand in all countries of the former USSR. Its unforgettable aroma and taste make this type of bread the choice number 1 of many people. However, few people think about the composition of the Borodino bread. Those who are interested in what Borodino bread is made of and how it is cooked will learn about this from this article.
The composition of Borodino bread in accordance with GOST (in terms of 100 kilograms of flour) includes two types of flour, namely 80 kg of rye wallpaper and 15 kg of wheat 2 grades, 6 kg of sugar, 4 kg of molasses, 5 kg of red rye malt, 0.2 kg starch, 0.1 kg of compressed yeast, 0.05 l of vegetable oil and 0.5 kg of coriander. With this set of products, the caloric content of 100 g of the product is 207 kcal. Most of all in the Borodino bread of carbohydrates - 40.7 g, fat - 1.3 g and protein - 6.8 g.
As for the technology of making Borodino bread, the dough for it can be prepared on a liquid or thick starter in four (leaven, brew, opara, dough) or three (leaven, welding, dough) phase. Most often it is used a thick leaven. Its advantage is that it quickly accumulates high acidity , while preventing other microorganisms from developing. And on the aroma and quality of bread, this has a positive effect.
The Benefits of Borodino Bread
The bran contained in the Borodino bread strengthens the peristalsis of the intestine, and cumin or coriander promotes the excretion of uric acid from the body. This makes this type of bread especially useful for people suffering from hypertension, gout and constipation.
The harm of Borodino bread
The probability that Borodino bread will harm the body is negligible. However, in order not to test fate, one should avoid its use to people with such diseases as celiac disease , enterocolitis and diabetes mellitus, in case of increased acidity of gastric juice.