{"id":6164,"date":"2024-08-06T05:46:46","date_gmt":"2024-08-06T05:46:46","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6164"},"modified":"2024-08-06T05:46:46","modified_gmt":"2024-08-06T05:46:46","slug":"broken-starch","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/broken-starch\/","title":{"rendered":"Hvad er fordelene og ulemperne ved brudt stivelse i mel og deres effekt p\u00e5 forskellige f\u00f8devarer?"},"content":{"rendered":"<p><strong>Arten af brudt stivelse og dens fordele og ulemper<\/strong><\/p>\n<p>N\u00e5r hvede forarbejdes til mel, er det uundg\u00e5eligt, at stivelsens indre struktur og ydre form i melet bliver beskadiget, revner og fragmenter, beskadigede stivelseskorn kaldes brudt stivelse p\u00e5 grund af fr\u00e6semaskinens valser, ekstrudering og andre mekaniske kr\u00e6fter.<\/p>\n<p><strong>1. egenskaber ved beskadiget stivelse<\/strong><\/p>\n<p>(1) Vandoptagelseshastigheden for beskadiget stivelse er ca. 2,5 gange h\u00f8jere end for ubeskadiget stivelse;<br \/>\n(2) \u00d8delagt stivelse har st\u00f8rre f\u00f8lsomhed over for \u03b1-amylase og \u03b2-amylase.<\/p>\n<p><strong>2. Fordele ved brudt stivelse<\/strong><\/p>\n<p>Under fermenteringsprocessen af br\u00f8d, dampet br\u00f8d og andre fermenterede f\u00f8devarer skal g\u00e6r absorbere sukkeret i melet, udf\u00f8re fysiologiske aktiviteter, producere kuldioxid og lipidmetabolitter, f\u00e5 dejens volumen til at udvide sig og tilf\u00f8je smag til det f\u00e6rdige br\u00f8d.<\/p>\n<p>Da \u03b1-amylase og \u03b2-amylase vil f\u00e5 den nedbrudte stivelse til at blive nedbrudt til sukker, giver det de n\u00e6ringsstoffer, der er n\u00f8dvendige for g\u00e6rens aktiviteter, og <strong>Samtidig med at den nedbrudte stivelse \u00f8ger melets vandabsorptionshastighed, s\u00e5 melet kan absorbere mere vand, f\u00e5 mere dej og lave flere produkter, hvilket er den positive effekt af den nedbrudte stivelse.<\/strong><\/p>\n<p><strong>3. Ulemper ved brudt stivelse<\/strong><br \/>\nHvis den nedbrudte stivelse er for stor, skal melet absorbere for meget vand, hvilket er mere end den normale v\u00e6rdi for vandindholdet i dejen, og dejen bliver let klistret (det, vi kalder \"falsk vandabsorption\").<\/p>\n<p><strong>S\u00e5 mere end den normale vandv\u00e6rdi i det dampede br\u00f8d, br\u00f8dets interne organisation bl\u00f8dg\u00f8res, st\u00f8tten falder, der vil v\u00e6re et sammenbrud, krympning og andre kvalitetsproblemer, dette er den negative effekt af brudt stivelse.<\/strong><\/p>\n<p>Hovedingredienserne i mel er protein og stivelse, hvor protein hovedsageligt spiller rollen som skelet, og stivelse hovedsageligt spiller rollen som fyldstof, hvis indholdet af brudt stivelse er relativt h\u00f8jt, vil fyldstoffet v\u00e6re relativt mindre, s\u00e5 det vil f\u00e5 br\u00f8dets indre v\u00e6v til at blive bl\u00f8dere, og st\u00f8tten vil blive reduceret, og sammenbruddet vil forekomme.<\/p>\n<p><strong>Effekter af brudt stivelse p\u00e5 forskellige f\u00f8devarer<\/strong><\/p>\n<p><strong>1. Br\u00f8d<\/strong><br \/>\nDen nedbrudte stivelse i melet kan hydrolyseres af \u03b1-amylase og \u03b2-amylase for at producere sukker, og det meste af det producerede sukker er substrat for g\u00e6r i fermenteringsfasen af dejen, <strong>s\u00e5 indholdet af brudt stivelse i melet vil uundg\u00e5eligt have en r\u00e6kke p\u00e5virkninger p\u00e5 produktionen af br\u00f8d.<\/strong><\/p>\n<p>Overs\u00f8isk forskning har vist, at i den traditionelle lange g\u00e6ringsproces ved br\u00f8dfremstilling g\u00e6res sukkeret i melet f\u00f8rst af g\u00e6ren, og derefter virker g\u00e6ren p\u00e5 den nedbrudte stivelse for at hydrolysere den, mens den resulterende maltose forts\u00e6tter med at g\u00e6re.<\/p>\n<p><strong>I tilf\u00e6lde af utilstr\u00e6kkelig brudt stivelse<\/strong>Hvis melet har en lav vandabsorption og ikke kan producere nok gas, er br\u00f8det langsomt til at fermentere, og det resulterende br\u00f8d er mindre, t\u00f8rt, h\u00e5rdt og har en d\u00e5rlig struktur.<\/p>\n<p><strong>Et for h\u00f8jt niveau af brudstyrke<\/strong> bue vil resultere i produktion af store m\u00e6ngder maltose og dextrin under fermenteringen af dejen, hvilket g\u00f8r den indre tekstur af dejen for bl\u00f8d til at b\u00e6re en st\u00f8rre volumen og for\u00e5rsager kvalitetsproblemer som kollaps og krympning.<\/p>\n<p>Et passende indhold af brudt stivelse bidrager til den interne fordeling af vand i melet, hvilket f\u00e5r melet til at absorbere vand hurtigt og er let at danne en dej; det resulterende br\u00f8d er stort i volumen, h\u00f8jt i h\u00f8jden, m\u00f8rkere i farven og har en god br\u00f8dform.<\/p>\n<p>Hvis andre forhold forbliver u\u00e6ndrede, er indholdet af brudt stivelse for h\u00f8jt eller for lavt, og det vil give ugunstige faktorer for br\u00f8dproduktionen.<\/p>\n<p><strong>2. boller<\/strong><br \/>\n<strong>Andre forhold forbliver u\u00e6ndrede, indholdet af brudt stivelse er for h\u00f8jt eller for lavt i melet, og det er ikke let at producere dampet br\u00f8d af h\u00f8j kvalitet.<\/strong><\/p>\n<p>Indholdet af brudt stivelse er for h\u00f8jt i dejfermenteringen til at producere en stor m\u00e6ngde maltose og dextrin, s\u00e5 dejens indre tekstur er for bl\u00f8d til at underst\u00f8tte et st\u00f8rre volumen, hvilket resulterer i produktion af flade boller og lille hoved, samtidig med at midten af bollerne ser ud til at v\u00e6re for kl\u00e6brig f\u00e6nomen.<\/p>\n<p>For lavt indhold af brudt stivelse vil g\u00f8re, at dejens vandabsorption er lav, at dejg\u00e6ringen ikke kan give nok maltose til g\u00e6rfoder og g\u00f8re, at g\u00e6ringen ikke er tilstr\u00e6kkelig, at gasproduktionen ikke er nok, at bollevolumen er for lille.<\/p>\n<p><strong>3. Frosne f\u00f8devarer<\/strong><\/p>\n<p><strong>For frosne f\u00f8devarer skal den nedbrudte stivelse v\u00e6re lavere for at v\u00e6re god<\/strong>, med lavt indhold af brudt stivelsesmel lavet af dej med lavt vandindhold, i fryseprocessen kan forhindre dannelse af et stort antal iskrystaller, for at undg\u00e5 frysning af revner (ved blanding af vand og mel til dannelse af dejen er en del af vandet i vejen for kombineret vand i dejen, en del af vandet er i vejen for frit vand i dejen, hvis dejen i det frie vandindhold er for h\u00f8jt, vil der v\u00e6re et stort antal frysning i fryseprocessen. Hvis indholdet af frit vand i dejen er for h\u00f8jt, vil der forekomme et stort antal iskrystaller i fryseprocessen, hvilket vil f\u00f8re til, at de frosne produkter revner) for at sikre kvaliteten af frosne f\u00f8devarer.<\/p>\n<p>N\u00e5r man laver frosne f\u00f8devarer, afspejler brugerne, at UCDc-v\u00e6rdien for mel med god effekt er koncentreret p\u00e5 25 ~ 29, men den brudte stivelse b\u00f8r ikke v\u00e6re for lav, for lav vil p\u00e5virke udbyttet.<\/p>","protected":false},"excerpt":{"rendered":"<p>The nature of broken starch and its advantages and disadvantages Wheat in the process of processing into flour, due to the milling machine rollers shear, extrusion and other mechanical forces, it is inevitable that the internal structure and external shape of the starch in the flour will be damaged, cracks and fragments, damaged starch grains [&hellip;]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What are the advantages and disadvantages of broken starches in flour and their effects on different foods? 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