When it comes to the era of the USSR, contemporaries are traditionally divided into two camps: some scold the time prohibitions and total shortages, while others recall stability and quality products with nostalgia. By the way, about food. There is still a debate about why the Soviet sliced loaf was much tastier than today's.
There is a lot of controversy around GOST and the recipe according to which the sliced loaf was baked before. Gosstandards have changed little, but the recipe has changed. Today, bread producers are faced with the task of producing as many products as possible in the shortest possible time. In the USSR, quality was in the first place. First, they put the dough for 4 hours. And only then the rest of the ingredients were added, among which there was also margarine. Thanks to him, the loaf had a characteristic milky flavor.
Today, the dough is kneaded immediately, and amplifiers are added to improve the taste. Margarine has long been forgotten, replacing it with vegetable oil. That is why the old-timers cannot now catch the "very" smell and taste.
Another important factor influencing the taste of the sliced loaf was the ovens in which it was baked. In Soviet times, these were mainly gas ovens. This resulted in such a crisp crust!
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And the third is the packaging. Can you remember that bread in Soviet times was on the shelves in packages? The shelf life of the loaf did not exceed a day, so citizens received fresh batches of products every day.
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Now we see loaves wrapped in cellophane, paper, cling film. Of course, the shelf life of such a loaf increases, but it tastes differently.
Everyone knows that bread is the head of everything. There are many stories connected with this flour product. So, for example, it will be curious to know
why submariners on duty eat alcohol-based bread.
A source: https://novate.ru/blogs/060720/55201/