{"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\/hu\/pasteurization-properties\/","title":{"rendered":"Milyenek az \u00e9desburgonyakem\u00e9ny\u00edt\u0151 \u00e9s a b\u00fazaliszt kever\u00e9k\u00e9nek paszt\u00e1z\u00e1si tulajdons\u00e1gai \u00e9s t\u00e9sztakiv\u00e1l\u00f3s\u00e1gai?"},"content":{"rendered":"

A kem\u00e9ny\u00edt\u0151 a b\u00fazaliszt egyik f\u0151 \u00f6sszetev\u0151je, amely a t\u00e9sztak\u00e9pz\u0151d\u00e9s sor\u00e1n f\u0151k\u00e9nt a glut\u00e9nh\u00e1l\u00f3zat szerkezet\u00e9t t\u00f6lti ki, \u00e9s a t\u00e9szta f\u0151z\u00e9se sor\u00e1n paszt\u00e1sodik, tapad\u00e1st, r\u00e1ghat\u00f3s\u00e1got stb. biztos\u00edtva.<\/p>\n

Tanulm\u00e1nyok kimutatt\u00e1k, hogy b\u00e1r a feh\u00e9rje a t\u00e9szta min\u0151s\u00e9g\u00e9nek egyik meghat\u00e1roz\u00f3ja, a t\u00e9szta nagyszer\u0171 fizikai tulajdons\u00e1gai ink\u00e1bb a kem\u00e9ny\u00edt\u0151, mint a feh\u00e9rje paszt\u00e1z\u00e1s\u00e1nak k\u00f6sz\u00f6nhet\u0151k. A kem\u00e9ny\u00edt\u0151 tartalma \u00e9s min\u0151s\u00e9ge jelent\u0151s hat\u00e1ssal van a t\u00e9szta min\u0151s\u00e9g\u00e9re, \u00e9s a kem\u00e9ny\u00edt\u0151 paszt\u00e1z\u00e1si jellemz\u0151i \u00e9s egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151tartalma jelent\u0151s \u00f6sszef\u00fcgg\u00e9st mutat a t\u00e9szta ehet\u0151 min\u0151s\u00e9g\u00e9vel 6 . Bizonyos mennyis\u00e9g\u0171 exog\u00e9n kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa a t\u00e9szta el\u0151\u00e1ll\u00edt\u00e1sa sor\u00e1n teljesebb\u00e9 teheti a glut\u00e9nh\u00e1l\u00f3zat szerkezet\u00e9nek kit\u00f6lt\u00e9s\u00e9t, ami bizonyos m\u00e9rt\u00e9kben jav\u00edtja a t\u00e9szta min\u0151s\u00e9g\u00e9t.<\/p>\n

\u00c9desburgonyakem\u00e9ny\u00edt\u0151 \u00e9s b\u00fazaliszt kever\u00e9k\u00e9nek paszt\u00e1z\u00e1si jellemz\u0151i<\/strong><\/p>\n

Az \u00e9desburgonyakem\u00e9ny\u00edt\u0151 \u00e9s a b\u00fazaliszt k\u00fcl\u00f6nb\u00f6z\u0151 ar\u00e1ny\u00fa kever\u00e9keinek paszt\u00e1z\u00e1si jellemz\u0151it az 1-3. \u00e1bra mutatja.<\/p>\n

\"\" \"\" \"\"
\nAz 1-3. \u00e1br\u00e1kb\u00f3l l\u00e1that\u00f3, hogy az \u00e9desburgonyakem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1s\u00e1nak n\u00f6vel\u00e9s\u00e9vel a kevert lisztek paszt\u00e1z\u00e1si h\u0151m\u00e9rs\u00e9klete fokozatosan cs\u00f6kkent, \u00e9s a cs\u00facsviszkozit\u00e1s, a minim\u00e1lis viszkozit\u00e1s, a v\u00e9gs\u0151 viszkozit\u00e1s \u00e9s a csillap\u00edt\u00e1si \u00e9rt\u00e9k fokozatos n\u00f6veked\u00e9st mutatott.<\/p>\n

A b\u00fazaliszt \u00e9s az \u00e9desburgonyakem\u00e9ny\u00edt\u0151 paszt\u00e1z\u00e1si jellemz\u0151inek \u00f6sszehasonl\u00edt\u00e1sa azt mutatta, hogy az \u00e9desburgonyakem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1s\u00e1nak n\u00f6vel\u00e9s\u00e9vel a kevert lisztek paszt\u00e1z\u00e1si jellemz\u0151i egyre ink\u00e1bb hasonl\u00edtottak az \u00e9desburgonyakem\u00e9ny\u00edt\u0151\u00e9hoz, \u00e9s egyre ink\u00e1bb elt\u00e9rtek a b\u00fazaliszt\u00e9t\u0151l.<\/p>\n

Ez azt jelzi, hogy az \u00e9desburgonyakem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa nagyobb hat\u00e1ssal van a b\u00fazaliszt paszt\u00e1z\u00e1si jellemz\u0151ire, ami cs\u00f6kkentheti a paszt\u00e1z\u00e1si h\u0151m\u00e9rs\u00e9kletet \u00e9s n\u00f6velheti a b\u00fazaliszt paszt\u00e1z\u00e1si viszkozit\u00e1s\u00e1t. Ezenk\u00edv\u00fcl a kevert lisztek paszt\u00e1z\u00e1sa sor\u00e1n a csillap\u00edt\u00e1si \u00e9rt\u00e9k n\u00f6veked\u00e9se azt t\u00fckr\u00f6zte, hogy a forr\u00f3 paszta hajlamosabb volt a ny\u00edr\u00e1si h\u00edgul\u00e1sra \u00e9s a rossz h\u0151stabilit\u00e1sra.<\/p>\n

A kem\u00e9ny\u00edt\u0151 makromolekul\u00e1ris anyag, a molekul\u00e1ban nagysz\u00e1m\u00fa hidrofil csoport tal\u00e1lhat\u00f3, \u00edgy j\u00f3 hidrofil \u00e9s v\u00edzmegtart\u00f3 k\u00e9pess\u00e9ggel rendelkezik, \u00edgy az \u00e9desburgonyakem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa bizonyos m\u00e9rt\u00e9kig n\u00f6velheti a v\u00edzfelv\u00e9tel \u00e9s a v\u00edzfelv\u00e9tel sebess\u00e9g\u00e9t a paszt\u00e1z\u00e1s sor\u00e1n, \u00e9s az \u00e9desburgonyakem\u00e9ny\u00edt\u0151 paszt\u00e1z\u00e1si h\u0151m\u00e9rs\u00e9klete jelent\u0151sen alacsonyabb, mint a b\u00fazaliszt\u00e9, a paszt\u00e1z\u00e1si viszkozit\u00e1s jelent\u0151sen magasabb, mint a b\u00fazaliszt paszt\u00e1z\u00e1si viszkozit\u00e1sa, \u00edgy az \u00e9desburgonyakem\u00e9ny\u00edt\u0151 mennyis\u00e9g\u00e9nek n\u00f6vel\u00e9se elker\u00fclhetetlen\u00fcl a liszt paszt\u00e1z\u00e1s\u00e1nak kevered\u00e9s\u00e9hez vezet Ez\u00e9rt az \u00e9desburgonyakem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1s\u00e1nak n\u00f6vel\u00e9se elker\u00fclhetetlen\u00fcl a kevert lisztek alacsonyabb h\u0151m\u00e9rs\u00e9klet\u0171 \u00e9s magasabb viszkozit\u00e1s\u00fa paszt\u00e1z\u00e1s\u00e1hoz vezet. Ezenk\u00edv\u00fcl \u00fagy gondolj\u00e1k, hogy a kevert lisztben a relat\u00edv feh\u00e9rjekoncentr\u00e1ci\u00f3 cs\u00f6kkent\u00e9se gyeng\u00edti a kem\u00e9ny\u00edt\u0151szemcs\u00e9k v\u00edzfelv\u00e9tel\u00e9nek \u00e9s a paszt\u00e1z\u00e1snak az akad\u00e1lyozotts\u00e1gi fok\u00e1t, ez\u00e1ltal n\u00f6velve a kevert liszt paszt\u00e1z\u00e1si viszkozit\u00e1s\u00e1t.<\/p>\n

\u00c9desburgonyakem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa a t\u00e9szt\u00e1hoz<\/strong>
\nF\u0151z\u00e9si jellemz\u0151k \u00e9s textur\u00e1lis tulajdons\u00e1gok<\/strong><\/p>\n

2.1 F\u0151z\u00e9si jellemz\u0151k<\/strong>
\nAz \u00e9desburgonyakem\u00e9ny\u00edt\u0151 \u00e9s b\u00fazaliszt kever\u00e9k\u00e9b\u0151l k\u00e9sz\u00fclt t\u00e9szta f\u0151z\u00e9si jellemz\u0151inek eredm\u00e9nyeit a 2. t\u00e1bl\u00e1zat, a 4. \u00e1bra \u00e9s az 5. \u00e1bra mutatja. Amikor a hozz\u00e1adott \u00e9desburgonyakem\u00e9ny\u00edt\u0151 mennyis\u00e9ge el\u00e9rte a 20% \u00e9rt\u00e9ket, a t\u00e9szta f\u0151z\u00e9s k\u00f6zben elkezdett t\u00f6rni, ami azt jelzi, hogy a t\u00e9szta bels\u0151 szerkezete bizonyos m\u00e9rt\u00e9kben k\u00e1rosodott; a hozz\u00e1adott \u00e9desburgonyakem\u00e9ny\u00edt\u0151 mennyis\u00e9g\u00e9nek n\u00f6vel\u00e9s\u00e9vel a t\u00f6r\u00e9si ar\u00e1ny fokozatosan n\u0151tt.<\/p>\n

A t\u00e9szta f\u0151z\u00e9sekor a v\u00edzfelv\u00e9teli ar\u00e1ny fokozatosan n\u0151tt az \u00e9desburgonya-kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1s\u00e1nak n\u00f6veked\u00e9s\u00e9vel, ami \u00f6sszhangban volt a kor\u00e1bbi vizsg\u00e1latok eredm\u00e9nyeivel, ami a kem\u00e9ny\u00edt\u0151 j\u00f3 hidrofil \u00e9s v\u00edztart\u00f3 tulajdons\u00e1g\u00e1val f\u00fcgghet \u00f6ssze.<\/p>\n

A t\u00e9szta f\u0151z\u00e9si vesztes\u00e9g\u00e9nek m\u00e9rt\u00e9ke cs\u00f6kken\u0151, majd n\u00f6vekv\u0151 tendenci\u00e1t mutatott, ami azt jelezte, hogy kis mennyis\u00e9g\u0171 \u00e9desburgonyakem\u00e9ny\u00edt\u0151 cs\u00f6kkentheti a t\u00e9szta f\u0151z\u00e9si vesztes\u00e9g\u00e9t \u00e9s stabiliz\u00e1lhatja a t\u00e9szta bels\u0151 szerkezet\u00e9t; azonban a f\u0151z\u00e9si vesztes\u00e9g m\u00e9rt\u00e9ke jelent\u0151sen n\u0151tt az \u00e9desburgonyakem\u00e9ny\u00edt\u0151 mennyis\u00e9g\u00e9nek n\u00f6veked\u00e9s\u00e9vel, ami azt jelezte, hogy az \u00e9desburgonyakem\u00e9ny\u00edt\u0151 ar\u00e1nya a kever\u00e9kben meghalad egy bizonyos tartom\u00e1nyt, \u00e9s bizonyos negat\u00edv hat\u00e1ssal van a t\u00e9szta f\u0151z\u00e9si min\u0151s\u00e9g\u00e9re. A k\u00eds\u00e9rlet eredm\u00e9nyei alapj\u00e1n az \u00e9desburgonyakem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1s\u00e1nak mennyis\u00e9g\u00e9t 15% k\u00f6r\u00fcl kell szab\u00e1lyozni.<\/p>\n

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

2.2 A f\u0151tt t\u00e9szta textur\u00e1lis tulajdons\u00e1gai<\/strong>
\nAz \u00e9desburgonyakem\u00e9ny\u00edt\u0151 mennyis\u00e9g\u00e9nek n\u00f6veked\u00e9s\u00e9vel a t\u00e9szta kem\u00e9nys\u00e9ge, koh\u00e9zi\u00f3ja \u00e9s h\u00faz\u00f3ereje n\u00f6vekv\u0151, majd cs\u00f6kken\u0151 tendenci\u00e1t mutatott, ami azt jelzi, hogy kis mennyis\u00e9g\u0171 \u00e9desburgonyakem\u00e9ny\u00edt\u0151 fokozza a t\u00e9szta \u00f6sszetart\u00f3 erej\u00e9t \u00e9s jav\u00edtja a t\u00e9szta min\u0151s\u00e9g\u00e9t; amikor a hozz\u00e1adott kem\u00e9ny\u00edt\u0151 mennyis\u00e9ge meghalad egy bizonyos tartom\u00e1nyt, a t\u00e9szta kem\u00e9nys\u00e9ge, koh\u00e9zi\u00f3ja \u00e9s h\u00faz\u00f3ereje cs\u00f6kkenni kezd, \u00e9s a t\u00e9szta min\u0151s\u00e9ge romlik.<\/p>\n

Egy kis mennyis\u00e9g\u0171 \u00e9desburgonyakem\u00e9ny\u00edt\u0151 el\u0151ny\u00f6s a t\u00e9szta min\u0151s\u00e9g\u00e9nek jav\u00edt\u00e1s\u00e1hoz, de a hozz\u00e1adott \u00e9desburgonyakem\u00e9ny\u00edt\u0151 mennyis\u00e9g\u00e9t egy bizonyos tartom\u00e1nyon bel\u00fcl kell szab\u00e1lyozni, \u00e9s ha t\u00fal sokat adunk hozz\u00e1, a t\u00e9szta min\u0151s\u00e9ge gyorsan romlik (a k\u00eds\u00e9rlet eredm\u00e9nyei azt mutatj\u00e1k, hogy a hozz\u00e1adott \u00e9desburgonyakem\u00e9ny\u00edt\u0151 mennyis\u00e9ge nem lehet t\u00f6bb, mint 15%).<\/p>\n

Ez a tendencia els\u0151sorban a b\u00fazalisztben l\u00e9v\u0151 glut\u00e9nfeh\u00e9rje \u00e9desburgonyakem\u00e9ny\u00edt\u0151vel t\u00f6rt\u00e9n\u0151 felh\u00edgul\u00e1s\u00e1val, valamint a glut\u00e9nfeh\u00e9rje \u00e9s a kem\u00e9ny\u00edt\u0151 k\u00f6z\u00f6tti egyens\u00faly megboml\u00e1s\u00e1val f\u00fcgghet \u00f6ssze.<\/p>\n

Ha az \u00e9desburgonyakem\u00e9ny\u00edt\u0151 mennyis\u00e9ge m\u00e9rs\u00e9kelt, az el\u0151seg\u00edti a glut\u00e9nh\u00e1l\u00f3zat szerkezet\u00e9nek tov\u00e1bbi kit\u00f6lt\u00e9s\u00e9t kem\u00e9ny\u00edt\u0151vel, \u00edgy a glut\u00e9nh\u00e1l\u00f3zat teljes m\u00e9rt\u00e9kben kit\u00e1gulhat, \u00e9s a feh\u00e9rje \u00e9s a kem\u00e9ny\u00edt\u0151 k\u00f6z\u00f6tti k\u00f6lcs\u00f6nhat\u00e1s bizonyos m\u00e9rt\u00e9kig fokozhat\u00f3; emellett az \u00e9desburgonyakem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1s\u00e1val a kevert liszt paszt\u00e1z\u00e1si h\u0151m\u00e9rs\u00e9klete alacsonyabb lesz, ami el\u0151seg\u00edti a kem\u00e9ny\u00edt\u0151 paszt\u00e1z\u00e1sa \u00e9s a feh\u00e9rje denatur\u00e1ci\u00f3ja k\u00f6z\u00f6tti jobb egyens\u00falyt, \u00edgy a glut\u00e9nh\u00e1l\u00f3zat szerkezete jobban k\u00f6rbetekerhet\u0151 a paszt\u00e1zott kem\u00e9ny\u00edt\u0151vel.<\/p>\n

Ha pedig a kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa meghalad egy bizonyos tartom\u00e1nyt, a glut\u00e9nh\u00e1l\u00f3zat szerkezete s\u00falyosan meggyeng\u00fcl, a kem\u00e9ny\u00edt\u0151 vizet vesz fel \u00e9s t\u00falzottan megduzzad, ami a glut\u00e9nh\u00e1l\u00f3zat szerkezet\u00e9nek felboml\u00e1s\u00e1hoz, valamint a kem\u00e9ny\u00edt\u0151- \u00e9s feh\u00e9rjet\u00f6red\u00e9kek felold\u00f3d\u00e1s\u00e1hoz vezet a f\u0151z\u00e9s sor\u00e1n.<\/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\/hu\/pasteurization-properties\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\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. Studies have shown that although protein is one of the determinants of noodle quality, the great physical properties of noodles originate from […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/longchangextracts.com\/hu\/pasteurization-properties\/\" \/>\n<meta property=\"og:site_name\" content=\"China Chemical Manufacturer\" \/>\n<meta property=\"article:published_time\" content=\"2024-08-06T08:40:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/3-164.png\" \/>\n<meta name=\"author\" content=\"Mrzhao\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Szerz\u0151:\" \/>\n\t<meta name=\"twitter:data1\" content=\"Mrzhao\" \/>\n\t<meta name=\"twitter:label2\" content=\"Becs\u00fclt olvas\u00e1si id\u0151\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 perc\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/longchangextracts.com\/pasteurization-properties\/\",\"url\":\"https:\/\/longchangextracts.com\/pasteurization-properties\/\",\"name\":\"What are the pasting characteristics of sweet potato starch and wheat flour blends and their pasta qualities? - China Chemical Manufacturer\",\"isPartOf\":{\"@id\":\"https:\/\/longchangextracts.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/longchangextracts.com\/pasteurization-properties\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/longchangextracts.com\/pasteurization-properties\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/3-164.png\",\"datePublished\":\"2024-08-06T08:40:21+00:00\",\"dateModified\":\"2024-08-06T08:40:21+00:00\",\"author\":{\"@id\":\"https:\/\/longchangextracts.com\/#\/schema\/person\/80f128fa4967f2080f7577af46a2bfb3\"},\"breadcrumb\":{\"@id\":\"https:\/\/longchangextracts.com\/pasteurization-properties\/#breadcrumb\"},\"inLanguage\":\"hu\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/longchangextracts.com\/pasteurization-properties\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"hu\",\"@id\":\"https:\/\/longchangextracts.com\/pasteurization-properties\/#primaryimage\",\"url\":\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/3-164.png\",\"contentUrl\":\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/3-164.png\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/longchangextracts.com\/pasteurization-properties\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/longchangextracts.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"What are the pasting characteristics of sweet potato starch and wheat flour blends and their pasta qualities?\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/longchangextracts.com\/#website\",\"url\":\"https:\/\/longchangextracts.com\/\",\"name\":\"China Chemical Manufacturer\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/longchangextracts.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"hu\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/longchangextracts.com\/#\/schema\/person\/80f128fa4967f2080f7577af46a2bfb3\",\"name\":\"Mrzhao\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"hu\",\"@id\":\"https:\/\/longchangextracts.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/5b7d172a0978697481379e6a4a769a17?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/5b7d172a0978697481379e6a4a769a17?s=96&d=mm&r=g\",\"caption\":\"Mrzhao\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Milyenek az \u00e9desburgonyakem\u00e9ny\u00edt\u0151 \u00e9s a b\u00fazaliszt kever\u00e9k\u00e9nek paszt\u00e1z\u00e1si tulajdons\u00e1gai \u00e9s t\u00e9sztakiv\u00e1l\u00f3s\u00e1gai? - K\u00edna Vegyi Gy\u00e1rt\u00f3","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/longchangextracts.com\/hu\/pasteurization-properties\/","og_locale":"hu_HU","og_type":"article","og_title":"What are the pasting characteristics of sweet potato starch and wheat flour blends and their pasta qualities? - China Chemical Manufacturer","og_description":"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 […]","og_url":"https:\/\/longchangextracts.com\/hu\/pasteurization-properties\/","og_site_name":"China Chemical Manufacturer","article_published_time":"2024-08-06T08:40:21+00:00","og_image":[{"url":"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/3-164.png"}],"author":"Mrzhao","twitter_card":"summary_large_image","twitter_misc":{"Szerz\u0151:":"Mrzhao","Becs\u00fclt olvas\u00e1si id\u0151":"6 perc"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/longchangextracts.com\/pasteurization-properties\/","url":"https:\/\/longchangextracts.com\/pasteurization-properties\/","name":"Milyenek az \u00e9desburgonyakem\u00e9ny\u00edt\u0151 \u00e9s a b\u00fazaliszt kever\u00e9k\u00e9nek paszt\u00e1z\u00e1si tulajdons\u00e1gai \u00e9s t\u00e9sztakiv\u00e1l\u00f3s\u00e1gai? - K\u00edna Vegyi Gy\u00e1rt\u00f3","isPartOf":{"@id":"https:\/\/longchangextracts.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/longchangextracts.com\/pasteurization-properties\/#primaryimage"},"image":{"@id":"https:\/\/longchangextracts.com\/pasteurization-properties\/#primaryimage"},"thumbnailUrl":"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/3-164.png","datePublished":"2024-08-06T08:40:21+00:00","dateModified":"2024-08-06T08:40:21+00:00","author":{"@id":"https:\/\/longchangextracts.com\/#\/schema\/person\/80f128fa4967f2080f7577af46a2bfb3"},"breadcrumb":{"@id":"https:\/\/longchangextracts.com\/pasteurization-properties\/#breadcrumb"},"inLanguage":"hu","potentialAction":[{"@type":"ReadAction","target":["https:\/\/longchangextracts.com\/pasteurization-properties\/"]}]},{"@type":"ImageObject","inLanguage":"hu","@id":"https:\/\/longchangextracts.com\/pasteurization-properties\/#primaryimage","url":"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/3-164.png","contentUrl":"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/3-164.png"},{"@type":"BreadcrumbList","@id":"https:\/\/longchangextracts.com\/pasteurization-properties\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/longchangextracts.com\/"},{"@type":"ListItem","position":2,"name":"What are the pasting characteristics of sweet potato starch and wheat flour blends and their pasta qualities?"}]},{"@type":"WebSite","@id":"https:\/\/longchangextracts.com\/#website","url":"https:\/\/longchangextracts.com\/","name":"K\u00edna Vegyi Gy\u00e1rt\u00f3","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/longchangextracts.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"hu"},{"@type":"Person","@id":"https:\/\/longchangextracts.com\/#\/schema\/person\/80f128fa4967f2080f7577af46a2bfb3","name":"Mrzhao","image":{"@type":"ImageObject","inLanguage":"hu","@id":"https:\/\/longchangextracts.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/5b7d172a0978697481379e6a4a769a17?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/5b7d172a0978697481379e6a4a769a17?s=96&d=mm&r=g","caption":"Mrzhao"}}]}},"_links":{"self":[{"href":"https:\/\/longchangextracts.com\/hu\/wp-json\/wp\/v2\/posts\/6243"}],"collection":[{"href":"https:\/\/longchangextracts.com\/hu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/longchangextracts.com\/hu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/longchangextracts.com\/hu\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/longchangextracts.com\/hu\/wp-json\/wp\/v2\/comments?post=6243"}],"version-history":[{"count":1,"href":"https:\/\/longchangextracts.com\/hu\/wp-json\/wp\/v2\/posts\/6243\/revisions"}],"predecessor-version":[{"id":6249,"href":"https:\/\/longchangextracts.com\/hu\/wp-json\/wp\/v2\/posts\/6243\/revisions\/6249"}],"wp:attachment":[{"href":"https:\/\/longchangextracts.com\/hu\/wp-json\/wp\/v2\/media?parent=6243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/longchangextracts.com\/hu\/wp-json\/wp\/v2\/categories?post=6243"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/longchangextracts.com\/hu\/wp-json\/wp\/v2\/tags?post=6243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}