{"id":6243,"date":"2024-08-06T08:40:21","date_gmt":"2024-08-06T08:40:21","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6243"},"modified":"2024-08-06T08:40:21","modified_gmt":"2024-08-06T08:40:21","slug":"pasteurization-properties","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/pasteurization-properties\/","title":{"rendered":"Hvad er pastaegenskaberne for blandinger af s\u00f8d kartoffelstivelse og hvedemel og deres pastakvaliteter?"},"content":{"rendered":"

Stivelse er en af hovedkomponenterne i hvedemel, som hovedsageligt udfylder glutennetv\u00e6rksstrukturen under dannelsen af dejen og underg\u00e5r inds\u00e6tning under tilberedning af nudler, hvilket giver vedh\u00e6ftning, tyggeevne og s\u00e5 videre.<\/p>\n

Unders\u00f8gelser har vist, at selv om protein er en af de afg\u00f8rende faktorer for nudlernes kvalitet, stammer nudlernes gode fysiske egenskaber fra inds\u00e6tning af stivelse snarere end protein. Stivelsens indhold og kvalitet har en betydelig effekt p\u00e5 nudlernes kvalitet, og pastaens egenskaber og stivelsens indhold af lige k\u00e6der har en betydelig sammenh\u00e6ng med nudlernes spiselige kvalitet 6. Tils\u00e6tning af en vis m\u00e6ngde eksogen stivelse i produktionen af nudler kan f\u00e5 glutennetv\u00e6rksstrukturen til at fylde mere, hvilket har en vis forbedrende effekt p\u00e5 nudlernes kvalitet.<\/p>\n

Ristningsegenskaber for blandinger af s\u00f8d kartoffelstivelse og hvedemel<\/strong><\/p>\n

Resultaterne af pastaegenskaberne for de blandede meltyper med forskellige forhold mellem s\u00f8d kartoffelstivelse og hvedemel er vist i figur 1 til 3.<\/p>\n

\"\" \"\" \"\"
\nFra figur 1 til 3 kan man se, at med den \u00f8gede tils\u00e6tning af s\u00f8d kartoffelstivelse faldt blandingstemperaturen for de blandede meltyper gradvist, og den maksimale viskositet, den minimale viskositet, den endelige viskositet og d\u00e6mpningsv\u00e6rdien viste en gradvis stigning.<\/p>\n

Sammenligning med pastaegenskaberne for hvedemel og s\u00f8d kartoffelstivelse afsl\u00f8rede, at pastaegenskaberne for de blandede meltyper mere og mere lignede dem for s\u00f8d kartoffelstivelse og mere og mere afveg fra dem for hvedemel, jo mere s\u00f8d kartoffelstivelse, der blev tilsat.<\/p>\n

Dette indikerer, at tils\u00e6tning af s\u00f8d kartoffelstivelse har en st\u00f8rre effekt p\u00e5 hvedemelets inds\u00e6tningsegenskaber, hvilket kan reducere inds\u00e6tningstemperaturen og \u00f8ge hvedemelets inds\u00e6tningsviskositet. Derudover afspejlede stigningen i d\u00e6mpningsv\u00e6rdien under inds\u00e6tning af blandet mel, at den varme pasta var mere modtagelig for forskydningsfortynding og d\u00e5rlig termisk stabilitet.<\/p>\n

Stivelse er et makromolekyl\u00e6rt materiale, et stort antal hydrofile grupper i molekylet, s\u00e5 det har god hydrofilicitet og vandretention, s\u00e5 tils\u00e6tning af s\u00f8d kartoffelstivelse kan til en vis grad \u00f8ge hastigheden af vandabsorption og vandabsorption under inds\u00e6tningen, og inds\u00e6tningstemperaturen for s\u00f8d kartoffelstivelse er betydeligt lavere end for hvedemel, Viskositeten er betydeligt h\u00f8jere end viskositeten for hvedemel, s\u00e5 en for\u00f8gelse af m\u00e6ngden af s\u00f8d kartoffelstivelse vil uundg\u00e5eligt f\u00f8re til blanding af melet. Derfor vil en for\u00f8gelse af tils\u00e6tningen af s\u00f8d kartoffelstivelse uundg\u00e5eligt f\u00f8re til inds\u00e6tning af blandet mel med lavere temperatur og h\u00f8jere viskositet. Derudover antages det, at reduktionen af den relative proteinkoncentration i det blandede mel vil sv\u00e6kke graden af hindring for stivelseskornets vandabsorption og inds\u00e6tning, hvilket \u00f8ger inds\u00e6tningsviskositeten af det blandede mel.<\/p>\n

Tils\u00e6tning af s\u00f8d kartoffelstivelse til pasta<\/strong>
\nTilberedningskarakteristika og teksturelle egenskaber<\/strong><\/p>\n

2.1 Egenskaber ved madlavning<\/strong>
\nResultaterne af kogeegenskaberne for nudler fremstillet af en blanding af s\u00f8d kartoffelstivelse og hvedemel er vist i tabel 2, fig. 4 og fig. 5. N\u00e5r m\u00e6ngden af tilsat s\u00f8d kartoffelstivelse n\u00e5r 20%, begyndte nudlerne at g\u00e5 i stykker under tilberedningen, hvilket indikerer, at nudlernes indre struktur er blevet beskadiget til en vis grad; med stigningen i m\u00e6ngden af tilsat s\u00f8d kartoffelstivelse steg brudhastigheden gradvist.<\/p>\n

Da nudlerne blev kogt, viste vandoptagelseshastigheden en gradvis stigning med den \u00f8gede tils\u00e6tning af s\u00f8d kartoffelstivelse, hvilket var i overensstemmelse med resultaterne af tidligere unders\u00f8gelser, som kan v\u00e6re relateret til stivelsens gode hydrofilicitet og vandholdende egenskaber.<\/p>\n

Nudlernes kogetab viste en tendens til at falde og derefter stige, hvilket indikerede, at en lille m\u00e6ngde s\u00f8d kartoffelstivelse kunne reducere kogetabet af nudler og stabilisere nudlernes indre struktur; kogetabet steg dog betydeligt med stigningen i s\u00f8d kartoffelstivelse, hvilket indikerede, at andelen af s\u00f8d kartoffelstivelse i blandingen overskred et vist interval, og det ville have en vis negativ effekt p\u00e5 nudlernes kogekvalitet. Hvad ang\u00e5r resultaterne af dette eksperiment, b\u00f8r m\u00e6ngden af tilsat s\u00f8d kartoffelstivelse kontrolleres ved ca. 15%.<\/p>\n

\"\" \"\"<\/p>\n

2.2 Teksturelle egenskaber ved kogte nudler<\/strong>
\nMed stigningen i s\u00f8d kartoffelstivelse viste nudlernes h\u00e5rdhed, sammenh\u00e6ngskraft og tr\u00e6kkraft en tendens til at stige og derefter falde, hvilket indikerer, at en lille m\u00e6ngde s\u00f8d kartoffelstivelse kan forbedre nudlernes sammenh\u00e6ngskraft og forbedre kvaliteten af nudler; n\u00e5r m\u00e6ngden af tilsat stivelse er mere end et bestemt interval, begynder nudlernes h\u00e5rdhed, sammenh\u00e6ngskraft og tr\u00e6kkraft at falde, og kvaliteten af nudlerne forringes.<\/p>\n

En lille m\u00e6ngde s\u00f8d kartoffelstivelse er gavnlig for at forbedre kvaliteten af nudler, men m\u00e6ngden af tilsat s\u00f8d kartoffelstivelse skal kontrolleres inden for et bestemt omr\u00e5de, og hvis der tils\u00e6ttes for meget, vil kvaliteten af nudler falde hurtigt (resultaterne af dette eksperiment viser, at m\u00e6ngden af tilsat s\u00f8d kartoffelstivelse ikke b\u00f8r v\u00e6re mere end 15%).<\/p>\n

Denne tendens kan hovedsageligt v\u00e6re relateret til fortyndingen af glutenprotein i hvedemel med s\u00f8d kartoffelstivelse og \u00f8del\u00e6ggelsen af balancen mellem glutenprotein og stivelse.<\/p>\n

N\u00e5r m\u00e6ngden af s\u00f8d kartoffelstivelse er moderat, bidrager det til yderligere udfyldning af glutennetv\u00e6rksstrukturen med stivelse, s\u00e5 glutennetv\u00e6rket kan udvides fuldt ud, og samspillet mellem protein og stivelse kan forbedres til en vis grad; desuden vil tils\u00e6tningen af s\u00f8d kartoffelstivelse g\u00f8re inds\u00e6tningstemperaturen for det blandede mel lavere, hvilket bidrager til en bedre balance mellem inds\u00e6tning af stivelse og denaturering af protein, s\u00e5 strukturen af glutennetv\u00e6rket bedre kan pakkes rundt om den indsatte stivelse.<\/p>\n

Og n\u00e5r stivelsestils\u00e6tningen overskrider et vist omr\u00e5de, sv\u00e6kkes glutennetv\u00e6rksstrukturen alvorligt, og stivelsen absorberer vand og svulmer for meget op, hvilket f\u00f8rer til opl\u00f8sning af glutennetv\u00e6rksstrukturen samt opl\u00f8sning af stivelses- og proteinfragmenter under tilberedningen.<\/p>","protected":false},"excerpt":{"rendered":"

Starch is one of the main components of wheat flour, which mainly fills in the gluten network structure during dough formation, and undergoes pasting during noodle cooking, conferring adhesion, chewiness, and so on. Studies have shown that although protein is one of the determinants of noodle quality, the great physical properties of noodles originate from […]<\/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":"\nWhat are the pasting characteristics of sweet potato starch and wheat flour blends and their pasta qualities? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/pasteurization-properties\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the pasting characteristics of sweet potato starch and wheat flour blends and their pasta qualities? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Starch is one of the main components of wheat flour, which mainly fills in the gluten network structure during dough formation, and undergoes pasting during noodle cooking, conferring adhesion, chewiness, and so on. 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