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What is molasses, or the features of sugar syrup. Starch syrup

They say: "Sticky like molasses." But sometimes novice cooks do not even suspect what it consists of and is made of, what is its purpose and role in the production of some delicious dishes... 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.

Composition

What is molasses from a chemical point of view (but, by the way, for many housewives this is not so important, probably)? This edible substance is a product of incomplete hydrolysis of such a familiar culinary ingredient as starch, which is contained, for example, in beets, from which sugar is produced (with sugar cane, the same story). The syrup resulting from processing into the final product is what molasses is. And other types of it are produced specifically for use in technology Food Industry(from corn kernels and barley malt). Molasses, so viscous and quite sticky, contains glucose, maltose and dextrin in varying proportions. Some of them are extremely nutritious. It is not for nothing that they are called "liquid honey", as they even in appearance resemble this natural product.

What is molasses in cooking

It is used with great pleasure for preparing some dishes in culinary. Molasses is also added to gingerbread and other confectionery products. Marshmallows and marmalade are made from it, so familiar to many from 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, the preparation of various canned food. The production of preserves, marmalades, and jam is also not complete without this universal ingredient, which allows to significantly increase the shelf life of final products. This is what molasses is in cooking. Its value is invaluable. 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 not eaten in kilograms, but used in reasonable quantities, cannot cause practically any harm to the human body, and some sources even call it extremely useful because of its high glucose content. But still, molasses has contraindications for use. So, for people suffering from diabetes mellitus or predisposed to it, it is not recommended to eat this product categorically (as, indeed, most foods with a high sugar and glucose content).

Starch syrup. What it is?

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

Caramel

Caramel treacle - what is it? As already mentioned, this is the 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 ranges from yellowish to transparent. The main raw materials used in the production in Russia are corn and barley malt. This type of syrup 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, glaze 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 can be both dark and light. The first variety is used for making custard breads such as "Borodinsky", "Rizhsky" or "Ostankinsky". Light - when baking cookies and gingerbread of various varieties, as well as sweets ("Toffee", "Korovok"). According to its composition, maltose syrup contains not so much glucose (up to 7% maximum), but it contains a lot of maltose (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 of yellowish shades, viscous and thick. At the same time, it is dark - brownish and less dense. When applied, the bread acquires the ability not to stale for a long time.

Black (molasses)

Black syrup - what is it? This substance is a by-product in the sugar industry and is slightly different from the previous types (source - sugar beet and cane). The color of the liquid is brown and dark. The smell is specific. The consistency is syrupy. In North American countries, molasses is used quite often in cooking. It is used as a syrup. It is known to contain a large amount of trace elements with different vitamins in addition. It is one of the few non-harmful natural sweeteners. And fans of a vegetarian diet highly value molasses as a natural source of non-animal calcium.

Molasses application

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

Black syrup is also known as a liquid supplement for making fish food. Fishermen are said to value molasses for its specific scent, perfect for baiting. This supplement also stimulates the appetite of aquatic inhabitants and makes them bite more actively.

Sweetener

Various types of molasses are also 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 in taste as well). By the way, it is necessary to store molasses strictly in the refrigerator, since when room temperatures and with a sufficiently high humidity, it can become moldy, and then tasty and useful product have to be thrown out.

Molasses is a sugary product that is obtained as a result of starch hydrolysis, as well as subsequent filtration and boiling of the syrup.

Product history and geography

Molasses production began in the 18th century. In Russia, the first treacle plant was built in 1812 in the Yaroslavl province.

The processing of starch into molasses reached a special development in the 40s of the XIX century, and in the 50s it fell into decay. But from the end of the 19th century, a new growth in molasses production began. This product is now produced in all countries.

In the American city of Boston in 1919 molasses caused the disaster. At that time, the "dry law" was gradually introduced. Therefore, the owners of the distillery directed all their efforts to get as much profit as possible until the alcohol trade was completely banned. To make ethanol, they used molasses, a type of molasses. As a result of excessive loading, an overfilled huge reservoir ( it was 15 meters high and 27 meters in diameter) could not stand it and his seams parted.

There was a sound that resembled an explosion that shook the earth, and a wave of black molasses hit the city streets, reaching 4.5 meters in height and moving at a speed of about 60 kilometers per hour. Not only passers-by, but also horse-drawn teams had no opportunity to escape from it. Part of the city was filled with a meter layer of sweet sticky mass. Some of the buildings collapsed under the pressure of molasses.

Types and varieties

Molasses can be made from different types starch: corn, potato, wheat, barley, rye, tapioca, sorghum.
There are several types of molasses:
- starchy;
- corn;
- potato;
- low sugar;
- highly sugar;
- caramel;
- glucose;
- maltose;
- fruit;
- sorghum;
- refined;
- molasses, or beet;
- musales.

Starch syrup light yellow. Confectionery is made from it. Corn syrup resembles honey in appearance.
Maltose syrup colored light brown. Prepare it from corn starch and is used in baking gingerbread and bread ( Tartu, Karelian), as well as in brewing and making vodka. It contains a high concentration of maltose and is a dietary product.

Low sugar molasses characterized by increased viscosity. Highly sugared- has a high sugar content. It is used to stabilize foam and emulsions, it is included in the composition of candies and aerated confectionery.

Caramel syrup has a balanced composition of sugars. Used in the manufacture of sweets.

Sorghum syrup the sweetest, as it contains 70% sucrose. It is characterized by a beautiful amber color and is used only as a sweetener.

Musales- grape syrup, which is made in the Caucasus.

Molasses is a waste of sugar beet production. It is colored dark brown and has a specific bitter taste and heady smell. It is used for the production of alcohol and yeast, for baking gingerbread and rum women, smoking hams, as well as for the manufacture of compound feed.

Refined syrup- food "waste" of refined production is dark brown in color, has a bitter-salty taste. It is used for baking bread from rye flour: Riga, Borodinsky, Oryol, Minsk, Darnitsky, Ostankinsky.

Basically, molasses is sold in bulk to enterprises engaged in the confectionery industry. It can be purchased at retail in online stores.

Beneficial features

Molasses contains dextrin, glucose, maltose, B vitamins and minerals ( sodium, potassium, calcium, magnesium, iron, phosphorus).

Molasses is especially useful for the musculoskeletal system. It strengthens bones and prevents the development of osteoporosis and other diseases of the bones and joints.

Taste qualities

Generally, molasses has a sweet taste, but some types can have a bitter taste. All types of molasses differ in thickness, viscosity and stickiness.

Cooking applications

Molasses in cooking:
- increases the solubility of sucrose and delays its crystallization;
- increases the viscosity of the syrup;
- possesses preservative properties;
- accelerates the fermentation of the dough;
- increases the water-retaining properties of baked goods, makes them soft and slows down staling;
- endows drinks with a fruity flavor;
- gives the crust a golden color;
- lowers the freezing point of milk mixtures;
- brightens the beer and gives it density;
- softens vodka and gives it a characteristic taste.

Thanks to useful properties molasses is widely used in the confectionery industry. The production of sweets cannot do without it: caramel, toffee, lollipops, marmalade, marshmallow, marshmallow, Turkish delight, lipstick.

Molasses is essential in baking ( gingerbread, cookies, biscuits, cakes and some types of bread), as it gives it a pleasant aroma, original taste and beautiful color.

Needed molasses in the production of sauces, fillings, jellies, preserves and jams. They add it to halva, frosting, chewing gums, ice cream, frozen desserts. It is also used in the production of vodka, beer and kvass.

What is molasses? We know from childhood that it is a very sweet, viscous syrup. And we do not know anything more about it, since it is rarely sold in stores. Let's learn more about molasses in this article.

What is molasses?

Syrup- fermentation product, semi-finished product, preservative formed during the production of sugar and starch. Treacle happens:

  • Light, it is sweeter than sugar, it is obtained in the production of starch and sugar, it resembles liquid honey (sold as artificial honey).
  • Dark syrup or molasses obtained from sugar beets in the production of sugar. In molasses, there are much less sugars than in light and sugar itself, but more vitamins and minerals.

By chemical composition light molasses consists of maltose, dextrin and glucose, and in dark molasses instead of glucose - sucrose (50%).

Useful properties of molasses

What is the usefulness of molasses?

  • Molasses contains B vitamins and minerals (iron, calcium, magnesium, potassium, copper).
  • Useful for pregnant women.
  • Improves the condition of the body of women with the onset of menopause.
  • The stream is more beneficial to take than sugar during the treatment of stomach ulcers.
  • With prolonged use, molasses improves the functioning of the brain, removes headaches, insomnia, calms the nervous system, after stress.
  • Normalizes cholesterol and blood pressure.
  • Reduces joint inflammation in arthritis.



For whom is molasses contraindicated?

Treacle has contraindications, but there are not many of them:

  • Allergy to molasses
  • Diabetes

Important! You can't eat much molasses, you can get diabetes



Where is molasses used?

Molasses are used:

  • In the confectionery industry, when baking cookies and gingerbread, with molasses, they are more tender and fluffy than with sugar, they do not stale for a long time.
  • In the production of beer and beverages.
  • When cooking jam, jam, marmalade on an industrial scale.
  • In the manufacture of marshmallows, marshmallows, caramel candies and fondant.
  • Ice cream is made with molasses, since the freezing point of products decreases with it.
  • Add to food for sports nutrition.
  • It is used in the production of textiles.

In Russia, dark molasses is mainly used as feed for livestock and is added in the manufacture of concrete, and in America, dark molasses, along with light, are used in the confectionery industry. Dark syrup is also used in the production of:

  • Ethyl alcohol
  • Baker's yeast
  • Synthetic acids used in cooking (lactic, citric, acetic, oxalic, gluconic, propionic)



How to make molasses at home?

In stores, we rarely see molasses, and therefore many housewives will want to cook it at home. It's easy to do, but not very fast. Cooking watermelon molasses

For molasses you need:

  • 5-6 medium watermelons

Cooking molasses:

  1. We cut the washed watermelons in half and select all the pulp with a spoon.
  2. In a large bowl with a crush for mashed potatoes crush the pulp.
  3. Pour the resulting gruel onto cheesecloth in 2-3 layers, squeeze out all the liquid.
    Let the juice boil for 2 minutes, and turn off the heat.
  4. The cooled juice is again passed through cheesecloth, and cook over low heat, stirring until honey.
  5. From this amount of watermelons, 0.5 liters of molasses will turn out.

Molasses can also be made from other sweet fruits: grapes, apples, plums, pears.



More about molasses

How to measure the right amount of molasses so that it does not remain all on the walls of the vessel? Very simple, a spoon or glass needs to be greased vegetable oil and the molasses won't stick to them.

Treacle is much healthier than sugar, especially dark sugar. In 1 st. l. molasses contains the daily rate:

  • Gland
  • Calcium
  • Magnesium
  • Vitamin B6

Molasses is more suitable for diabetics than sugar: the glycemic index of sugar is 80, and molasses is 55.

Until the 20th century, sugar was very expensive, and common people used molasses for food.



We now know that molasses is much healthier than sugar.

Molasses (maltodextrin, dextrinmaltose) is used in canning and confectionery industries. In particular, it is used in the manufacture of certain types of bread and gingerbread. Some of its types are used for the production of frozen desserts and ice cream in order to lower the freezing point of products. In the food industry, molasses is produced in 2 ways. In the first way, it is prepared from starch (potato, corn) by saccharification (hydrolysis). In the second way, molasses is made from the juice of berries, vegetables (fruits containing a large amount of sugary substances). For this purpose, apples, pears, currants, gooseberries, grapes, etc. are used.

To make molasses at home, rinse the berries or fruit and squeeze the juice with a juicer. Strain the juice through cheesecloth into a saucepan and simmer until thickened. Stir it occasionally with a wooden spatula. The finished molasses should be dark yellow in color.

To make pomegranate molasses, you need 4 glasses pomegranate juice, ½ cup sugar, juice of half a lemon. Pour the juice into a saucepan, put on low heat. When it boils, add sugar, stir and cook until the volume of the liquid is fourfold. Add to molasses at the end of cooking lemon juice... Pomegranate syrup has a sour taste and a beautiful dark color. It can be used not only in baked goods, but also added to salad dressings.

To prepare honey syrup, you need 500 g of honey, 500 g brown sugar, 200 ml of water. Combine all the ingredients in a saucepan and simmer until the sugar melts. Bring it to a boil and let it simmer for 5-7 minutes. Remove the molasses from heat and refrigerate.

To make molasses, take 300 g of regular sugar, 100 g of water. Place sugar in a bowl or saucepan, add water, and simmer until the sugar dissolves. Let the mixture simmer over low heat for 5 minutes.

To prepare light molasses in the second way, you will need: 350 g of granulated sugar, 150 ml of water, 2 g of citric acid, 1.5 g of baking soda. Boil water, add granulated sugar, bring to a boil. As soon as it boils, put citric acid, cover the pan with a lid and simmer for 45 minutes. Stir the molasses from time to time.

Cool the finished product, add baking soda diluted with water in a small amount. Stir the molasses well and it will foam a lot. Foaming stops after 15 minutes. If foam remains, use a spoon to remove it from the surface. Pour the molasses into glassware and refrigerate for storage or use for baking.

Molasses is often used in the production of confectionery and other dishes. It is used as a sweetener, baking powder, and a product that provides color, viscosity and flavor to food. The benefits and harms of molasses are well studied, so doctors often recommend it for inclusion in the diet.

In this article, you will learn:

Molasses: use, description, receipt

Molasses refers to what is chemically defined as maltodextrin or dextrinmaltose - the product of enzymatic or partial acid hydrolysis of starch, which is obtained as a by-product of the creation of starch and sugar. In its pure form, it does not possess color, and the composition is represented by the following proportions:

  • up to 70% dextrin;
  • up to 50% glucose;
  • from 20% to 85% maltose.

Molasses are divided into two types: white and black (molasses). The first is starch syrup, obtained from potato, tapioca, corn or other starch. Molasses is made from raw sugar beet. In terms of structure and fluidity, both types of product have a strong external resemblance to young liquid honey.

What is molasses in cooking

In the culinary and food field, many sugar syrups, light and dark molasses, glucose, corn and maltose syrups are often called. Homemade molasses and cooking methods are more commonly referred to as any sweet syrup that is similar in consistency to honey, even if it was not produced by hydrolysis of starch.

In terms of taste, starch syrup is significantly sweeter than the usual granulated sugar, and also has a high calorie content. However, purchasing a product is not always easy, as it is rarely found in grocery stores.

In baked goods, molasses is used as a sweetener and a component that provides tenderness and splendor. In Russia, it is most in demand at confectionery and bakery enterprises. To varying degrees, the production of molasses is needed by canning and brewing enterprises, as well as manufacturers of dressings and sports nutrition.

In Russia, molasses, the benefits of which for the body lie in the presence of vitamins and many carbohydrates, is usually made from corn and potato starch powder.

Starch is any molasses in terms of external and taste characteristics, for the production of which starch was used as a raw material. It can be wheat, sorghum, potato, tapioca corn, rye, barley. This is a large group of molasses that is classified into maltose, caramel, low sugar, high sugar, and glucose fructose syrup. The characteristic feature of this product is its sweet taste. It is widely known as confectionery molasses, which is used in the manufacture of toffee, bakery products, sweets, fillings for cakes and desserts.


As part of confectionery and baking, molasses prevents the development of mold and prevents rapid drying. Thanks to her yeast dough rises quickly and takes on a deep color.

Contraindications for this product are represented by individual intolerance and diabetes mellitus or a tendency to it. The fact is that molasses, the composition of which is characterized by a large amount of rapidly digestible carbohydrates, provokes a rise in the level of glucose in the blood.

This type of product is standardized by GOST 55316-2012 Maltose syrup. Technical conditions". This document establishes the following characteristics:

  • color: from transparent to deep brown;
  • taste: sweetish, with a slight malt flavor possible;
  • Odor: Like other molasses, may include malt notes.

The sphere of exploitation of maltose syrup is confectionery and bakery, as well as alcohol production. The ability of a liquid to enhance fermentation and improve the taste of beverages is very useful in brewing and kvass production. In the food sector, it serves as one of the main improvers in the baking of their wheat bread. When replacing sugar with it, the crumb turns out to be more elastic and porous.

A light variety of maltose syrup in Russia is most often used to make toffee, sweets, and gingerbread. Dark - for custard rye bread.

Technical characteristics of caramel syrup are regulated by the main GOST 25060-2003 “Starch syrup. Technical conditions ". This type of product is characterized by a lighter color and better fluidity, and is obtained, as a rule, from barley malt and corn. A quarter of the composition deals with maltotriose, up to 20% - glucose, 36-50% - polysaccharides and up to 18% - maltose. The composition also contains fats, amino acids, vitamins and enzymes.


It is used in baking bread, confectionery products and in the production of non-alcoholic and alcoholic beverages. Does better taste and structure wheat bread, muffins, gingerbread, tarts and brownies when added as an alternative to sugar. Extends the shelf life of preserves, jams, marmalades, etc.

Molasses or black syrup

National standard of the Russian Federation GOST 52304-2005 “Beet molasses. Technical conditions "defines the scope of use of molasses as follows: production of bakery products, ethyl alcohol, feed yeast and edible citric acid.


This dark brown thick liquid, which has a different taste, smell and structure, is produced in Russia as a feed stabilizer for livestock. In Western countries, molasses is used in cooking and scientific research related to anaerobic fermentation. Also, this product can act as raw materials for home or industrial production alcoholic beverages.

How to make molasses

Molasses

It is very difficult to find this type of molasses on sale in the territory of the post-Soviet countries. There is a technology for obtaining this product at home. This will require 1 medium beet, 6-8 tablespoons of sugar and 100-150 ml of water.

First, you need to drive the root crop through a juicer, and mix the resulting liquid with sugar and put on the stove to boil. With constant stirring over low heat, it will gradually thicken. Stop cooking when the product has the required consistency. Finished beet molasses is dark brown in color, similar to liquid syrup and smells like burnt sugar.

White corn syrup

Molasses is used as an alternative to refined sugar, although it is made at home from it. This syrup is best made from cornstarch, then it turns out to be fluid, aromatic and pleasant to the taste in any form.


For cooking, you need 700 grams of refined sugar or, 300 ml of water, 3 grams of baking soda and 4 grams of citric acid. First, water is put on the stove, and after boiling, it is mixed with sugar. After dissolving and boiling again, add citric acid to the liquid, remove the container from the heating and cover with a lid for 45 minutes of simmering. After cooling, it remains to add soda and mix. After half an hour, when the foam has completely settled, the product can be used.

Useful properties of grain molasses

Digestible sugars are an important part of the diet of cattle and other pets. Grain molasses is one of the affordable and quality products that solve this problem. Unlike root crops, it is inexpensive, perfectly stored and does not require such high costs as their cultivation.

The best production method is cereal cavitation. This means that the grains are immersed in three times the volume of water and processed in a cavitation disperser. Then the cereals are crushed and disinfected. Then the product is heated and hydrolysis of easily digestible sugars occurs. In comparison with enzymatic technology, this method is simpler as it requires less preparation. In addition, cavitation technology supports the principle of natural hydrolysis.

Enrichment of the cattle ration with grain molasses helps to increase milk yield and quality gain in body weight. The product increases the efficiency of food assimilation, helps to strengthen the immune system, reduce Negative influence stress factors. An additional benefit is the reduction in veterinary costs.

Corn syrup: benefits and harms

Corn starch syrup is valued primarily as a good alternative to sugar and an ingredient that improves the properties of baked goods, breads and confectionery. Today it is often recommended for use in dietary and sports nutrition, as this requires the intake of rapidly digestible carbohydrates into the body.


Due to the presence of vitamins, mineral compounds, amino acids and fats, this product provides comprehensive assistance in strengthening health:

  • improves the work of organ systems;
  • enhances immune properties;
  • prevents the development of diseases;
  • accelerates assimilation and metabolism.

The syrup can be used at home. As a stabilizing component, it is added to sweet preserves, confectionery dishes, baked goods, and sweets. The traditional use of molasses in Russia is the baking of gingerbread, gingerbread, biscuits. As part of these sweets, it provides pomp, elasticity and lightness. In addition, it extends the shelf life and lowers the freezing point.

Russian producers of corn syrup sell it at a price of no more than 100 rubles per kilogram.

How to replace molasses:

  • liquid milk honey;
  • sugar (1 kg replaces 750 grams of syrup);
  • glucose or maple syrup;
  • dark muscovado sugar (750 grams instead of 1 kg of molasses);
  • invert syrup.

Contraindications for corn syrup are similar to the prohibitions that apply to other types of product. In addition to personal intolerance, diabetes mellitus or being in a risk group can become a reason for quitting use. You should also take into account the high calorie content of the product for those who practice diet food.