Palyanitsa ( Ukrainian palyanitsya ) - Ukrainian bread made from wheat flour , flattened, rounded in shape, as a rule, with a characteristic “peak” from the crust from above, formed due to an incision before baking.
The name is associated with the fact that traditionally freshly baked scallops in Ukraine were strung on a stake ( Ukrainian scorch ), which they were removed from the hearth. Palyanitsa was considered a festive meal (while bread for everyday use was baked from rye flour ). In lean years, scallops were baked with an admixture of barley flour, bran .
Palyanitsa was mass-produced at Soviet bakeries , and recipes of its two varieties were standardized in the USSR [1] . According to the standard, “Ukrainian scallops” weighing 0.75-1 kg and “Kirovograd scallops” weighing 1.6 kg were baked; Kirovograd was distinguished by the presence of large pores and layered crumb.
Modern bread with a changed appearance (without a “visor”) and composition, but under the name “scorcher”, is baked in Ukraine, Russia and Belarus.
See also
- Shibboleth
Notes
- ↑ GOST 27842-88. Wheat flour bread. Technical conditions Until 1988, separate standards were in force - GOST 12793-77 Bread. Ukrainian palyanitsa and GOST 12793-67 Bread. Palyanitsy.
Literature
- Potapenko O. І. Vocabulary of symbols // Potapenko O. I., Dmitrenko M.K., Potapenko G. І. that іn. - 1997. (Ukrainian)
- Barykin K.K., Kovalenko M.A. Ukrainian Palyanitsa // Loaf from A to Z. - 2nd ed., Ext. - M .: New Key, 2005 .-- S. 87. - 160 p. - ISBN 5-7082-0240-8 .
Links
- Vocabulary of Ukrainian movi (Ukrainian)