Patoka - what is this product?

Patoka - what kind of substance is it, how is it done, and what kind of food is used? This word is more on the ears of American housewives than Russian ones. After all, in the US treacle (what kind of sweetness, and what are the features of its production, we will consider in this article) is served to the dessert table of almost every family. There, its production is put on stream. But recently this product is increasingly appearing in Russian stores.

Patoka - what is it?

Many people know this product as a sugar substitute, used for sweetening. In Russian, the word "molasses" is formed from the verb "leak". A similar name reflects the properties of this product, which is similar to a thick, thick syrup. The production of molasses is connected with the hydrolysis of starch and the subsequent dilution of the resulting semi-finished product with special acids. The syrup is boiled to the required consistency. Finished treacle is used in the production of confectionery products, it is added to canned food, some first courses, baked goods. Also this syrup, in addition to being used as a food product, is added to textile finishing agents (sizing agents). The treacle contains maltose and dextrins, the ash content in it varies depending on the variety, the 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 added treacle, become more viscous, longer not candied. Their shelf life is increasing. And the taste is improving. Added to the frozen dessert treacle reduces the freezing point of the product. And this helps to increase its density. In some types of baking is necessarily added treacle. What are these products? First of all, of course, gingerbread. Their characteristic dark color and density are due to the presence of molasses in the composition of the test. A similar viscosity, flavor and color can be achieved with the addition of honey. But on an industrial scale still add molasses. It is also poured into dough for some types of bread (for example, for Borodino, Karelian and Riga), is added to beer and kvass.

How to make treacle at home?

Unfortunately, due to the use of toxic acids during the process, to reproduce the home production of this product in accuracy you will not succeed. But you can make a so-called invert syrup - this is a full-fledged household substitute for the sweet syrup we need. It is a solution of sugar, water and acid, which is heated before the breakdown of sucrose into fructose and glucose. It can be used for baking homemade bread - this prolongs the shelf life of the bread, improves porosity and aroma. To make a glucose (invert) syrup pour into a pan with a thick bottom and a half cup of sugar, pour a glass of hot water and bring the mixture to a boil. Enter 1.7 g of citric acid - there will be an active boiling. Reduce the heat, cook the syrup for half an hour. After the mixture has cooled, add soda (its amount should be equal to the amount of acid). Again, boiling will follow. When it subsides, the syrup can be considered ready.