{"id":6001,"date":"2024-08-05T15:35:10","date_gmt":"2024-08-05T15:35:10","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6001"},"modified":"2024-08-05T15:35:10","modified_gmt":"2024-08-05T15:35:10","slug":"flours","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/lisztek\/","title":{"rendered":"Mi a kapcsolat a lisztben \u00e9s a t\u00e9sztaterm\u00e9kekben (zsemle, t\u00e9szta, gomb\u00f3cb\u0151r) l\u00e9v\u0151 \u00f6sszetev\u0151k k\u00f6z\u00f6tt?"},"content":{"rendered":"

A lisztnek, mint a t\u00e9szta\u00e9telek folyamat\u00e1nak el\u0151z\u0151 l\u00e1ncszem\u00e9nek, meg kell felelnie a t\u00e9szta\u00e9telek ig\u00e9nyeinek. K\u00edna hossz\u00fa t\u00f6rt\u00e9nelemmel \u00e9s nagy n\u00e9pess\u00e9ggel rendelkezik, a k\u00fcl\u00f6nb\u00f6z\u0151 r\u00e9gi\u00f3k \u00e9tkez\u00e9si szok\u00e1sai \u00e9s \u00e9lelmiszer-strukt\u00far\u00e1ja nagyon \u00f6sszetett, \u00e9s t\u00f6bb ezer \u00e9telfajta l\u00e9tezik.<\/p>\n

A k\u00e9nyelem \u00e9s a reprezentat\u00edv jelent\u0151s\u00e9g tanulm\u00e1nyoz\u00e1sa \u00e9rdek\u00e9ben a p\u00e1rolt kenyeret, a t\u00e9szt\u00e1t \u00e9s a gomb\u00f3cokat, amelyek a t\u00e9szta\u00e9telek mintegy 80%-j\u00e9t teszik ki, kutat\u00e1si t\u00e1rgyk\u00e9nt elemezz\u00fck \u00e9s vizsg\u00e1ljuk. A hagyom\u00e1nyos \u00e9tkez\u00e9si szok\u00e1sokb\u00f3l, a Huaihe foly\u00f3 \u00e9szaki r\u00e9sz\u00e9n az alap\u00e9lelmiszer a t\u00e9szt\u00e1hoz; a Huaihe foly\u00f3 d\u00e9li r\u00e9sz\u00e9n az alap\u00e9lelmiszer a rizshez, \u00e9s most van egy kever\u00e9k a felt\u00e9telek, a d\u00e9li eszik t\u00e9szta; az \u00e9szaki eszik t\u00f6bb \u00e9s t\u00f6bb rizs, az \u00e1ltal\u00e1nos lisztfogyaszt\u00e1s alapvet\u0151en ugyanaz.<\/p>\n

B\u00e1r a d\u00e9li, az \u00e9szaki eszik nevezik p\u00e1rolt keny\u00e9r, t\u00e9szta, gomb\u00f3c, de a k\u00fcl\u00f6nb\u00f6z\u0151 r\u00e9gi\u00f3k elt\u00e9r\u0151 \u00e9tkez\u00e9si szok\u00e1sai miatt az \u00e9rt\u00e9kel\u00e9si szabv\u00e1nyok, a feldolgoz\u00e1si technol\u00f3gia elt\u00e9r\u0151, a liszt min\u0151s\u00e9gi k\u00f6vetelm\u00e9nyei is elt\u00e9r\u0151ek, \u00edgy a lisztet a k\u00fcl\u00f6nb\u00f6z\u0151 r\u00e9gi\u00f3k saj\u00e1tos felt\u00e9telei szerint kell be\u00e1ll\u00edtani.<\/p>\n

P\u00e9ld\u00e1ul p\u00e1rolt keny\u00e9r:<\/strong>
\n\"\" \"\" \"\"<\/p>\n

A fenti t\u00e1bl\u00e1zatb\u00f3l l\u00e1thatjuk, hogy f\u00fcggetlen\u00fcl att\u00f3l, hogy p\u00e1rolt keny\u00e9rr\u0151l, gomb\u00f3cr\u00f3l, t\u00e9szt\u00e1r\u00f3l van sz\u00f3, a k\u00fcl\u00f6nb\u00f6z\u0151 r\u00e9gi\u00f3kban k\u00fcl\u00f6nb\u00f6z\u0151 elj\u00e1r\u00e1sok \u00e9s k\u00fcl\u00f6nb\u00f6z\u0151 \u00e9rt\u00e9kel\u00e9si szabv\u00e1nyok vannak \u00e9rv\u00e9nyben. A jelenleg a piacon l\u00e9v\u0151 speci\u00e1lis por a p\u00e1rolt zseml\u00e9hez, speci\u00e1lis por a gomb\u00f3cokhoz \u00e9s speci\u00e1lis por a t\u00e9szt\u00e1khoz mind egyfajta szabv\u00e1nyos\u00edtott gy\u00e1rt\u00e1s, amely nem alkalmas a k\u00fcl\u00f6nb\u00f6z\u0151 r\u00e9gi\u00f3kban a t\u00e9szta\u00e9telek feldolgoz\u00e1si k\u00f6vetelm\u00e9nyeihez.<\/p>\n

Az emberek \u00e9letsz\u00ednvonal\u00e1nak javul\u00e1s\u00e1val \u00e9s a felgyorsult \u00e9lettemp\u00f3val pedig az iparos\u00edtott termel\u00e9s minden bizonnyal felv\u00e1ltja a manu\u00e1lis termel\u00e9st, mint f\u0151\u00e1ramlatot. A liszt min\u0151s\u00e9g\u00e9nek stabilit\u00e1s\u00e1ra \u00e9s specializ\u00e1l\u00f3d\u00e1s\u00e1ra vonatkoz\u00f3 k\u00f6vetelm\u00e9nyek szigor\u00fabbak lesznek. A k\u00fcl\u00f6nb\u00f6z\u0151 piacok k\u00f6vetelm\u00e9nyeinek val\u00f3 megfelel\u00e9s \u00e9rdek\u00e9ben speci\u00e1lis lisztet kell tervezn\u00fcnk a k\u00fcl\u00f6nb\u00f6z\u0151 r\u00e9gi\u00f3k \u00e9tkez\u00e9si szok\u00e1saihoz. Teh\u00e1t nem lehet egys\u00e9ges szabv\u00e1ny a p\u00e1rolt keny\u00e9r, gomb\u00f3cok, t\u00e9szt\u00e1k lisztj\u00e9re K\u00edn\u00e1ban. Csak a t\u00f6bbszint\u0171, t\u00f6bb fajra specializ\u00e1lt liszt tud alkalmazkodni a piaci ig\u00e9nyekhez.<\/p>\n

A lisztkomponensek hat\u00e1sa a t\u00e9sztaterm\u00e9kek min\u0151s\u00e9g\u00e9re alap\u00e9lelmiszerek<\/strong><\/p>\n

Ahhoz, hogy c\u00e9lzottan t\u00f6bbszint\u0171, t\u00f6bbf\u00e9le speci\u00e1lis lisztet \u00e1ll\u00edtsunk el\u0151, ki kell tal\u00e1lnunk a k\u00fcl\u00f6nb\u00f6z\u0151 \u00e9lelmiszerek k\u00f6vetelm\u00e9nyeit a liszt bels\u0151 \u00f6sszetev\u0151ivel szemben, m\u00e1s sz\u00f3val, hogy tiszt\u00e1ban legy\u00fcnk azzal, hogy a lisztben l\u00e9v\u0151 \u00f6sszetev\u0151k milyen min\u0151s\u00e9g\u0171 \u00e9lelmiszerre milyen hat\u00e1ssal vannak?<\/p>\n

Miut\u00e1n sz\u00e1mos tanulm\u00e1ny kimutatta, hogy az \u00f6sszetev\u0151k a liszt a min\u0151s\u00e9g a zsemle az \u00f6t f\u0151 kateg\u00f3ri\u00e1ba tartoz\u00f3 anyagok: feh\u00e9rj\u00e9k, enzimek, kem\u00e9ny\u00edt\u0151, lipidek, hemicellul\u00f3z oszt\u00e1ly.<\/p>\n

A p\u00e1rolt keny\u00e9r min\u0151s\u00e9ge az \u00f6tf\u00e9le anyag k\u00f6lcs\u00f6nhat\u00e1s\u00e1nak \u00e1tfog\u00f3 t\u00fck\u00f6rk\u00e9pe; a t\u00e9szta, a gomb\u00f3cok, a f\u0151z\u00e9s min\u0151s\u00e9gi t\u00e9nyez\u0151i pedig els\u0151sorban a feh\u00e9rje \u00e9s a kem\u00e9ny\u00edt\u0151. A gy\u00e1rt\u00e1si folyamat sor\u00e1n a feh\u00e9rje a f\u0151 befoly\u00e1sol\u00f3 t\u00e9nyez\u0151; f\u0151z\u00e9skor pedig a kem\u00e9ny\u00edt\u0151 k\u00f6zvetlen\u00fcl befoly\u00e1solja a t\u00e9szta szerkezet\u00e9t \u00e9s \u00edz\u00e9t. Mivel a f\u0151tt t\u00e9szt\u00e1k \u00e9s gomb\u00f3cok rugalmass\u00e1ga \u00e9s viszkozit\u00e1sa 10-100-szor nagyobb, mint a t\u00e9szt\u00e1\u00e9, azonban a t\u00e9szt\u00e1k \u00e9s gomb\u00f3cok v\u00edztartalma 400-500%, sokkal magasabb, mint a t\u00e9szt\u00e1\u00e9. Felt\u00e9telezhet\u0151, hogy a feh\u00e9rjetartalomnak nagy befoly\u00e1sa van e rendszer mechanikai tulajdons\u00e1gaira, de a t\u00e9szta \u00e9s a gomb\u00f3cok fizikai \u00e9s k\u00e9miai tulajdons\u00e1gainak nagy r\u00e9sze ink\u00e1bb a kem\u00e9ny\u00edt\u0151 paszt\u00e1z\u00e1s\u00e1nak, mint a feh\u00e9rj\u00e9nek tulajdon\u00edthat\u00f3.<\/p>\n

A liszt \u00f6t \u00f6sszetev\u0151je \u00e9s a p\u00e1rolt zsemle min\u0151s\u00e9ge k\u00f6z\u00f6tti kapcsolat<\/strong>
\n\"\"<\/p>\n

\"\"<\/p>\n

A t\u00e1bl\u00e1zatb\u00f3l l\u00e1thatjuk a liszt k\u00fcl\u00f6nb\u00f6z\u0151 \u00f6sszetev\u0151inek hat\u00e1s\u00e1t a p\u00e1rolt keny\u00e9r, a t\u00e9szta \u00e9s a gomb\u00f3cok min\u0151s\u00e9g\u00e9re. \u00cdgy a k\u00fcl\u00f6nb\u00f6z\u0151 specialit\u00e1sok el\u0151\u00e1ll\u00edt\u00e1sa sor\u00e1n megtal\u00e1lhatjuk a k\u00fcl\u00f6nb\u00f6z\u0151 \u00f6sszetev\u0151k legjobb kombin\u00e1ci\u00f3j\u00e1t, amely megfelel az \u00e9lelmiszer-min\u0151s\u00e9gi k\u00f6vetelm\u00e9nyeknek. De jelenleg a specializ\u00e1lt liszt el\u0151\u00e1ll\u00edt\u00e1s\u00e1nak legelterjedtebb m\u00f3dja a b\u00faza \u00e9s a liszt \u00f6sszep\u00e1ros\u00edt\u00e1sa, b\u00e1r jav\u00edthatja a liszt alkalmazkod\u00f3k\u00e9pess\u00e9g\u00e9nek min\u0151s\u00e9g\u00e9t, de nem tudja megoldani a specializ\u00e1lt liszt specializ\u00e1l\u00e1s\u00e1nak probl\u00e9m\u00e1j\u00e1t.<\/p>\n

A speci\u00e1lis liszt jelenlegi el\u0151\u00e1ll\u00edt\u00e1s\u00e1nak probl\u00e9m\u00e1i<\/strong><\/p>\n

El\u0151sz\u00f6r is:<\/strong> t\u00fal sok fajta b\u00faza t\u00fal heterog\u00e9n, egyr\u00e9szt, b\u00e1r, hogy sz\u00e1munkra nagysz\u00e1m\u00fa minta k\u00f6z\u00fcl v\u00e1laszthatunk, de mivel a k\u00fcl\u00f6nb\u00f6z\u0151 fajt\u00e1k, vegyes, az egyes mint\u00e1k mennyis\u00e9ge kicsi, a min\u0151s\u00e9g nem stabil, neh\u00e9z be\u00edrni ezeket az adatokat az adatb\u00e1zisba az alap el\u0151\u00e1ll\u00edt\u00e1s\u00e1hoz.<\/p>\n

M\u00e1sodszor,<\/strong> a b\u00faza min\u0151s\u00e9ge instabil: 1) K\u00edna nagy f\u00f6ldrajzi sz\u00e9less\u00e9gtartom\u00e1nya miatt a k\u00fcl\u00f6nb\u00f6z\u0151 ter\u00fcleteken \u00fcltetett ugyanazon fajta min\u0151s\u00e9ge nem azonos. 2) Agr\u00e1rpolitik\u00e1nk megnehez\u00edti, hogy nagy ter\u00fcleten egys\u00e9ges \u00fcltet\u00e9si \u00e1llapotot alak\u00edtsunk ki. 3) Neh\u00e9z el\u00e9rni az egys\u00e9ges vet\u0151mag- \u00e9s sz\u00e1nt\u00f3f\u00f6ldi gazd\u00e1lkod\u00e1st. 4) Az id\u0151j\u00e1r\u00e1s k\u00f6zvetlen\u00fcl befoly\u00e1solja a b\u00faza min\u0151s\u00e9g\u00e9t betakar\u00edt\u00e1skor. 5) A jelenlegi t\u00e1rol\u00e1si k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt neh\u00e9z a min\u0151s\u00e9get el\u00e9rni, a fajt\u00e1kat k\u00fcl\u00f6n t\u00e1rolj\u00e1k. A liszt\u0151rl\u00e9sben haszn\u00e1lt b\u00faza min\u0151s\u00e9ge nagyon instabil, \u00e9s neh\u00e9z megragadni a min\u0151s\u00e9gi v\u00e1ltoz\u00e1sokat.<\/p>\n

Harmadszor:<\/strong> minden fajta b\u00faza, minden fajta liszt egy szerves komplex, nem egyetlen komponens, az el\u0151z\u0151 elemz\u00e9s, minden fajta \u00e9lelmiszer kell a saj\u00e1t bels\u0151 \u00f6sszetev\u0151i a legjobb kombin\u00e1ci\u00f3 a b\u00faza a forgalmaz\u00e1s, a liszt eloszt\u00e1sa, annak \u00e9rdek\u00e9ben, hogy n\u00f6velje egy bizonyos \u00f6sszetev\u0151, ugyanakkor, v\u00e1ltoz\u00e1st okoz a t\u00f6bbi komponens, a b\u00faza, a liszt eloszt\u00e1sa csak akkor lehet kialak\u00edtani, hogy megfeleljen a k\u00f6vetelm\u00e9nyeknek egy alapvet\u0151 liszt.<\/p>\n

Negyedik:<\/strong> a b\u00faza egy organizmus, a k\u00fcl\u00f6nf\u00e9le b\u00fazalisztek egym\u00e1ssal keverve nehezen alkotnak szerves eg\u00e9szet.<\/p>\n

Teh\u00e1t a t\u00f6bbszint\u0171, t\u00f6bb faj\u00fa speci\u00e1lis liszt el\u0151\u00e1ll\u00edt\u00e1sa a k\u00fcl\u00f6nb\u00f6z\u0151 r\u00e9gi\u00f3k ig\u00e9nyeinek kiel\u00e9g\u00edt\u00e9s\u00e9re, a b\u00faz\u00e1ra t\u00e1maszkodva, a porral nem jelent megold\u00e1st a probl\u00e9m\u00e1ra, a probl\u00e9ma megold\u00e1s\u00e1ra multidiszciplin\u00e1ris cs\u00facstechnol\u00f3gi\u00e1t haszn\u00e1lhatunk.<\/p>\n

Term\u00e9szetes \u00e9s oszt\u00e1lyos term\u00e9szetes jav\u00edt\u00f3szer a liszt \u00f6sszetev\u0151inek szerep\u00e9r\u0151l<\/strong><\/p>\n

A fentiekben elemezt\u00fck a liszt \u00f6sszetev\u0151it, amelyek befoly\u00e1solj\u00e1k az \u00e9lelmiszer min\u0151s\u00e9g\u00e9t, \u00e9s mindegyik\u00fcket biol\u00f3giai, emulge\u00e1l\u00f3szeres \u00e9s egy\u00e9b technol\u00f3gi\u00e1kkal tudjuk \u00e1talak\u00edtani a k\u00edv\u00e1nt ir\u00e1nyba, hogy k\u00f6zel legyen az \u00f6sszetev\u0151k legjobb kombin\u00e1ci\u00f3j\u00e1hoz, vagy a k\u00e9szterm\u00e9k legjobb teljes\u00edtm\u00e9ny\u00e9hez. \u00c9s minden \u00e1ltalunk haszn\u00e1lt term\u00e9knek meg kell felelnie a fejl\u0151d\u0151 \u00e9lelmiszeripar ig\u00e9nyeinek, azaz a biztons\u00e1gnak \u00e9s a hat\u00e9konys\u00e1gnak. Ez\u00e9rt kell term\u00e9szetes vagy term\u00e9szetk\u00f6zeli term\u00e9keket haszn\u00e1lnunk. Az \u00f6sszetev\u0151knek \u00f6t f\u0151 kateg\u00f3ri\u00e1ja van, amelyeket eseti alapon m\u00f3dos\u00edthatunk, hogy megk\u00f6zel\u00edts\u00fck vagy kiel\u00e9g\u00edts\u00fck az \u00e9lelmiszeripari term\u00e9k ig\u00e9nyeit.<\/p>\n

1) Feh\u00e9rj\u00e9k:<\/strong> haszn\u00e1lhatunk emulge\u00e1l\u00f3szereket a b\u00fazaglut\u00e9n \u00e9s a b\u00faza gliadin \u00f6sszekapcsol\u00e1s\u00e1ra, hogy teljesebb glut\u00e9nh\u00e1l\u00f3zatot alkossanak, oxid\u00e1l\u00f3szereket, p\u00e9ld\u00e1ul VC-t, hogy az -SH-t -S-S-\u00e9 alak\u00edts\u00e1k; ciszteinfeh\u00e9rj\u00e9ket, hogy az alacsony molekulat\u00f6meg\u0171 glut\u00e9nt \u00f6sszekapcsolj\u00e1k; transzglutamin\u00e1zt a feh\u00e9rj\u00e9k keresztk\u00f6t\u00e9s\u00e9re A transzglutamin\u00e1z a feh\u00e9rj\u00e9ket keresztk\u00f6t\u00e9sre b\u00edrja; a prote\u00e1z lebontja a feh\u00e9rj\u00e9ket.<\/p>\n

2) Kem\u00e9ny\u00edt\u0151:<\/strong> Az \u03b1-, \u03b2-amil\u00e1z lebontja a kem\u00e9ny\u00edt\u0151t; az emulge\u00e1l\u00f3szerek, a fitokolloidok komplex kem\u00e9ny\u00edt\u0151, az emulge\u00e1l\u00f3szerek, a cukor, az olajok \u00e9s a zs\u00edrok megv\u00e1ltoztatj\u00e1k a kem\u00e9ny\u00edt\u0151 paszt\u00e1z\u00e1si tulajdons\u00e1gait.<\/p>\n

3) Enzimek:<\/strong> adjunk hozz\u00e1 \u03b1-, \u03b2-amil\u00e1zt vagy pentozan\u00e1zt, prote\u00e1zt, hogy n\u00f6velj\u00fck aktivit\u00e1s\u00e1t, adhatunk hozz\u00e1 \u03b2-ciklodextrint \u00e9s m\u00e1s inhibitorokat is, hogy g\u00e1toljuk aktivit\u00e1s\u00e1t.<\/p>\n

(4) Lipidek:<\/strong> a pol\u00e1ros lipidek emulge\u00e1l\u00f3szer\u00e9nek hozz\u00e1ad\u00e1sa a pol\u00e1ros lipidek tartalm\u00e1nak n\u00f6vel\u00e9se \u00e9rdek\u00e9ben, vagy lip\u00e1z haszn\u00e1lata a nem pol\u00e1ros lipidek pol\u00e1ros lipidekk\u00e9 alak\u00edt\u00e1s\u00e1hoz.<\/p>\n

( 5) hemicellul\u00f3z:<\/strong> t\u00f6bb kutat\u00e1s pentoz\u00e1n, pentoz\u00e1n hozz\u00e1ad\u00e1sa a tartalom n\u00f6vel\u00e9se \u00e9rdek\u00e9ben, pentoz\u00e1n enzimet is hozz\u00e1adhat a tartalom cs\u00f6kkent\u00e9se \u00e9rdek\u00e9ben.<\/p>\n

\u00d6sszefoglalva, csak az \u00e9lelmiszer-k\u00f6vetelm\u00e9nyek, a b\u00faza \u00e9s a liszt min\u0151s\u00e9ge \u00e9s egy\u00e9b szempontok \u00e1tfog\u00f3 meg\u00e9rt\u00e9se alapj\u00e1n egy \u00e9sszer\u0171 eloszt\u00e1sa b\u00faza, liszt, majd a c\u00e9lzott ut\u00f3feldolgoz\u00e1si fejleszt\u00e9si technol\u00f3gia r\u00e9v\u00e9n lehet el\u0151\u00e1ll\u00edtani a k\u00fcl\u00f6nb\u00f6z\u0151 speci\u00e1lis porok, hogy megfeleljen az ig\u00e9nyeinek a k\u00fcl\u00f6nb\u00f6z\u0151 \u00e9lelmiszerek, de hogy j\u00f3 munk\u00e1t ez a szisztematikus projekt, meg kell \u00f6sszpontos\u00edtani a magass\u00e1ga a b\u00faza ipari l\u00e1nc, n\u00f6velni a tudom\u00e1nyos kutat\u00e1s beruh\u00e1z\u00e1s ezen interdiszciplin\u00e1ris kutat\u00e1si ter\u00fclet, m\u00e9lyrehat\u00f3 \u00e9s r\u00e9szletes csin\u00e1lni! Sok alapkutat\u00e1si munka, hogy \u00e1tt\u00f6rje a hagyom\u00e1nyos jav\u00edt\u00e1si technol\u00f3gia korl\u00e1tait.<\/p>","protected":false},"excerpt":{"rendered":"

Flour, as the previous link in the process of noodle food, must meet the needs of noodle food. China has a long history and a large population, the eating habits and food structures of different regions are very complex, and there are thousands of food varieties. In order to study the convenience and representative significance, […]<\/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 is the relationship between the components in flour and in pasta products (buns, noodles, dumpling skins)? - 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\/hu\/lisztek\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the relationship between the components in flour and in pasta products (buns, noodles, dumpling skins)? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Flour, as the previous link in the process of noodle food, must meet the needs of noodle food. 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