Benefit and harm of products

The benefits and harms of Flour soy

Soya is one of the oldest cultivated plants in the world are grown people, besides rich plant protein, and it is this property of soy you can use it for human consumption in different diets, e.g. vegetarian diets, and the enrichment of the main dishes in the diet. Soya is widely used in Japanese or Chinese cuisine, but also has wide application in Central Russia.

For the first time the soybean started to grow in China, then the soybean migrated to Korea and Japan. And at the end of the XVII century the soybean was described by naturalist E. Camper in his writings when visiting the Eastern countries. In Europe soy was introduced in the mid-seventeenth century, when it had a huge popularity among the French.

Flour made from the fruit of soybeans, has a light aroma of walnut, contains a huge amount of protein and fat, and lecithin, a very important element for the full development of the person.

Properties of soy flour

To soy flour can be achieved by careful grinding of soya beans, which are roasted to give the beans a light nutty flavor. Soy flour contains a huge amount of beneficial enzymes that work well with yeast, so breads from this flour turn out fluffy and delicious, the color of bread is traditional. But add it to the dough with great care, not more than 5% of the total weight of flour. The addition of soy flour in dough allows the cakes to remain fresh longer, making the crust crispy and Golden.

Another important factor, which has soy flour, is the lack of gluten, which allows to use it in food for people with lactase insufficiency. Widely used for making baby food for infants.

The use of soy flour

The addition of soy flour to dishes can further enhance their nutritional value, protein content and mineral substances, and also soy flour is perfectly cleanses the body from "bad" cholesterol. Vitamin B4 is found in soybeans in large quantities has a good effect on metabolic process, enabling you to quickly and effectively reduce weight.

Read more ...

The benefits and harms of Milk

Milk is obtained from animals product, developed Breasts. Milk is almost the first product, which in ancient times was mined people occurred after the domestication of animals. The food can be consumed goat milk, cow, camel, sheep, Buffalo, reindeer, donkey and milk the horses. The highest prevalence of the type of milk. In the market you can find several different forms of milk, each with a little different consistency and taste. Is milk: fresh, condensed, clarified, pasteurized, dried and sterilized.

Properties of milk

Milk is a unique product because it contains a storehouse of vitamins and essential substances. The main feature of milk is that some components can no longer be found in any other food product. This fact makes milk unique and beneficial. Milk composition can to some extent change. It depends on the breed of the animal, his health and his diet. The fat content of milk can also be different. It depends on the breed of the animal, and of its power and correctness of milking, and from the age of the animal, and even from the time of milking. In the composition of milk fat are more than twenty fatty acids, some of which are irreplaceable. In addition, milk contains quite a large amount of calcium, which is vital for human health. Milk is able to change its color, smell and taste. Often it depends not only on the power of the animal, but from storage of the product obtained.

The benefits of milk

Use milk known for a long time. With it, they nursed the emaciated sick and weak children. Many micronutrients contained in milk, have a positive impact on all the cells of the body, resulting in stronger hair, teeth, nails, improves skin condition. Milk is recognized as a great tool for diseases of the nervous system. If every morning to drink a glass of milk, it is possible to strengthen your psyche and eliminate unnecessary sleepiness that prevent concentrate and work. A regular consumption of a glass of milk at night will have a calming influence and prevent insomnia.

Read more ...

The benefits and harms of Margarine

Margarine is a product which is produced using vegetable oils and animal fats. He is considered to be a substitute for butter and is used for culinary purposes both at home and in bakeries. Perhaps its use in food.

Often called margarine butter, but this is not true. It's two different products and in some countries there is even a law prohibiting producers of margarine on the package with the products to indicate the word "oil".

Properties of margarine

Overall, margarine is largely similar to natural butter. They have similar chemical composition, taste, smell and, of course, consistency. There are several types of margarine: sandwich (bar and soft), table and improved quality. Buyers often choose sandwich margarine, which has a pale yellow color.

To create margarine, we use two types of raw materials. The main fatty base. Properties and qualities will depend on the quality of the finished margarine. As this framework has been used refined sunflower oil, in which there are no indicators such as smell and taste. They can serve as soybean, rapeseed, coconut, palm vegetable oils. The choice of oil depends on the country of manufacture and the level of calorie margarine.

Secondary raw material is milk, salt, sugar, emulsifiers and other additives that give the product taste. It is also possible the manufacture of margarine and without added milk in there. Sometimes there you can find cream or sodium Caseinate.

To prepare this product in different countries, you are allowed to use different types of preservatives. It can be benzoic, sorbic or citric acid. In addition, there are added and oxidizing agents.

On the market today, you can find not only margarine is the classic yellow color, but chocolate, pink and other colors of this product.

If you compare margarine and genuine butter, the first not so high in calories — about 750 kcal.

Read more ...

The benefits and harms of Mayonnaise

The history of the mayonnaise begins back in the 18th century in the town of Mahon, at that time belonged to France. Today, Mahon is a territory of the Spanish island of Mallorca. Simple recipe, namely the egg mixture with vegetable oil, came up with the chef of the Duc de Richelieu. The chef tried to impress his master a new and unusual sauce, however, are upset the city has no products, except for butter and eggs. Had no choice but to mix the two, previously combined, product. The Duke was delighted with the new sauce. Thus, the mayonnaise got life and began its spread in cooking.

Initially, the white sauce was served separately from the main dishes and only in the late 19th century it began to be added to salads, sandwiches and meat dishes. Today, the mayonnaise has several species, great sharpness, color, cooking method, fat content and chemical additives. Most useful mayonnaise, prepared at home from natural products.

There are two theories about the origin of the name of this sauce. The first is derived the name of the city Mahon, and the second version, the name of the sauce originates from drevnerusskogo of the word "yolk" which is consonant with the mayonnaise.

Properties of mayonnaise

Today recipes mayonnaise very much. In the original ingredients, egg, oil and salt, today, add citric acid or lemon juice, mustard, milk, change proportions, and in the industry to add various additives that increase shelf life, enhancing taste, smell, changing the consistency of the sauce. Mayonnaise can be white or light yellow, thick, dense, free from lumps, bubbles.

The shelf life of mayonnaise – 4 days in fridge, longer life is achieved by adding different chemical additives.

Read more ...