{"id":8268,"date":"2024-08-13T08:34:09","date_gmt":"2024-08-13T08:34:09","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8268"},"modified":"2024-08-13T08:34:09","modified_gmt":"2024-08-13T08:34:09","slug":"starches-and-their-derivatives","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/starches-and-their-derivatives\/","title":{"rendered":"Melyek a t\u00e9sztaterm\u00e9kekben haszn\u00e1lt gyakori kem\u00e9ny\u00edt\u0151k \u00e9s sz\u00e1rmaz\u00e9kaik, valamint azok felhaszn\u00e1l\u00e1si ter\u00fcletei?"},"content":{"rendered":"

A t\u00e9szta hagyom\u00e1nyos k\u00ednai alap\u00e9lelmiszer, hossz\u00fa t\u00f6rt\u00e9nelemmel, sok fajt\u00e1val, k\u00fcl\u00f6nb\u00f6z\u0151 \u00edzekkel \u00e9s helyi jellegzetess\u00e9gekkel (mint p\u00e9ld\u00e1ul a Lanzhou Ramen, a Shanxi k\u00e9ses t\u00e9szta, a Grandpa Zhang \u00fcreges t\u00e9szta stb.), \u00e9s a modern id\u0151kben \u00faj t\u00e9sztafajt\u00e1kat, p\u00e9ld\u00e1ul instant t\u00e9szt\u00e1t, mindenev\u0151 t\u00e9szt\u00e1t, LL-t\u00e9szt\u00e1t stb. gy\u00e1rtottak. A t\u00e9sztagy\u00e1rt\u00e1shoz hozz\u00e1adott kem\u00e9ny\u00edt\u0151 mag\u00e1ban foglalja a nyers kem\u00e9ny\u00edt\u0151t, a k\u00e9miailag m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151t (m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 \u00e9s sz\u00e1rmaz\u00e9kai) \u00e9s a fizikailag m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151t (el\u0151kocsony\u00e1s\u00edtott kem\u00e9ny\u00edt\u0151), amely nemcsak a t\u00e9szta ehet\u0151 min\u0151s\u00e9g\u00e9t jav\u00edtja, mint p\u00e9ld\u00e1ul az izmos, sima, Q-pattog\u00f3s stb., hanem a term\u00e9k funkci\u00f3it is biztos\u00edtja, mint p\u00e9ld\u00e1ul a lass\u00fa em\u00e9szt\u00e9s, alacsony GI stb., \u00e9s a t\u00e9sztagy\u00e1rt\u00e1sban a legsz\u00e9lesebb k\u00f6rben haszn\u00e1lt \u00f6sszetev\u0151 vagy min\u0151s\u00e9gm\u00f3dos\u00edt\u00f3.<\/p>\n

\u00c1ltal\u00e1ban haszn\u00e1lt nyers kem\u00e9ny\u00edt\u0151<\/strong><\/p>\n

Nyers \u00e1llapotban a t\u00e9sztapelyhek vagy t\u00e9szt\u00e1k fizikai tulajdons\u00e1gait els\u0151sorban a glut\u00e9n \u00f6sszetev\u0151 hat\u00e1rozza meg, m\u00edg f\u0151tt \u00e1llapotban a t\u00e9szta \u00e9tkez\u00e9si min\u0151s\u00e9g\u00e9t befoly\u00e1sol\u00f3 legfontosabb t\u00e9nyez\u0151 a kem\u00e9ny\u00edt\u0151. A t\u00e9sztaterm\u00e9kek el\u0151\u00e1ll\u00edt\u00e1s\u00e1ra alkalmas kem\u00e9ny\u00edt\u0151nek \u00e1ltal\u00e1ban olyan tulajdons\u00e1gokkal kell rendelkeznie, mint a k\u00f6nny\u0171 t\u00e1gul\u00e1s, alacsony paszt\u00e1z\u00e1si h\u0151m\u00e9rs\u00e9klet, magas viszkozit\u00e1s stb. Jelenleg az \u00e1ltal\u00e1nosan haszn\u00e1lt nyers kem\u00e9ny\u00edt\u0151 k\u00f6z\u00e9 tartozik a kukoricakem\u00e9ny\u00edt\u0151, a t\u00e1pi\u00f3ka-kem\u00e9ny\u00edt\u0151, a burgonyakem\u00e9ny\u00edt\u0151 stb., amelyek bizonyos m\u00e9rt\u00e9kben jav\u00edthatj\u00e1k a t\u00e9sztafeldolgoz\u00e1s, a f\u0151z\u00e9s, a fogyaszt\u00e1s \u00e9s a t\u00e1rol\u00e1s min\u0151s\u00e9g\u00e9t.
\nt\u00e1bl\u00e1zat A k\u00fcl\u00f6nb\u00f6z\u0151 n\u00f6v\u00e9nyi forr\u00e1sokb\u00f3l sz\u00e1rmaz\u00f3 kem\u00e9ny\u00edt\u0151k fizikai tulajdons\u00e1gai<\/strong><\/p>\n

\"\"<\/p>\n

I. Az eredeti kem\u00e9ny\u00edt\u0151 forr\u00e1sa \u00e9s k\u00e9miai \u00f6sszet\u00e9tele<\/strong>
\nA kem\u00e9ny\u00edt\u0151 f\u0151k\u00e9nt egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151b\u0151l (AM) \u00e9s el\u00e1gaz\u00f3 l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151b\u0151l (AP) \u00e1ll, de kis mennyis\u00e9g\u0171 lipidet, feh\u00e9rj\u00e9t \u00e9s \u00e1sv\u00e1nyi anyagokat is tartalmaz. A gy\u00f6k\u00e9r- \u00e9s gum\u00f3kem\u00e9ny\u00edt\u0151 \u00e1ltal\u00e1ban kevesebb lipidet tartalmaz (0,1% a burgonya \u00e9s 0,2% a mani\u00f3kakem\u00e9ny\u00edt\u0151 eset\u00e9ben), mint a gabonakem\u00e9ny\u00edt\u0151 (0,6%~1,2%), \u00e9s a lipidtartalom pozit\u00edvan korrel\u00e1l az AM-tartalommal.<\/p>\n

A kem\u00e9ny\u00edt\u0151 v\u00edzfelesleg alatti meleg\u00edt\u00e9se hajlamos\u00edtja az endog\u00e9n lipideket arra, hogy lipid-kem\u00e9ny\u00edt\u0151 komplexeket k\u00e9pezzenek az AM-mel, ez\u00e1ltal g\u00e1tolva a kem\u00e9ny\u00edt\u0151 duzzad\u00e1s\u00e1t \u00e9s az AM szolubiliz\u00e1ci\u00f3j\u00e1t. A burgonyakem\u00e9ny\u00edt\u0151 viszonylag nagy mennyis\u00e9g\u0171 foszfort tartalmaz, amely foszf\u00e1t-mono\u00e9szterek form\u00e1j\u00e1ban l\u00e9tezik, f\u0151k\u00e9nt kovalensen k\u00f6t\u0151dve az AP-hez.<\/p>\n

A foszf\u00e1t-mono\u00e9szterek jelenl\u00e9te a burgonyakem\u00e9ny\u00edt\u0151ben jelent\u0151s hat\u00e1ssal van a duzzad\u00e1si viselked\u00e9s\u00e9re. A negat\u00edv t\u00f6lt\u00e9s\u0171 foszf\u00e1tcsoport tasz\u00edt\u00e1st okoz a szomsz\u00e9dos AP-l\u00e1ncok k\u00f6z\u00f6tt, ami a kem\u00e9ny\u00edt\u0151szemcs\u00e9k gyors hidrat\u00e1ci\u00f3j\u00e1t \u00e9s jelent\u0151s duzzad\u00e1s\u00e1t eredm\u00e9nyezi. (A k\u00f6z\u00f6ns\u00e9ges kem\u00e9ny\u00edt\u0151 AM-tartalma 14% \u00e9s 29% k\u00f6z\u00f6tt van). Az AM n\u00e9lk\u00fcli kem\u00e9ny\u00edt\u0151t viaszos kem\u00e9ny\u00edt\u0151nek nevezz\u00fck, mint p\u00e9ld\u00e1ul a kukorica, mani\u00f3ka, b\u00faza, burgonya; vannak magas egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 term\u00e9kek is (AM-tartalom > 30%).<\/p>\n

M\u00e1sodszor, a nyers kem\u00e9ny\u00edt\u0151 alkalmaz\u00e1sa a t\u00e9sztafeldolgoz\u00e1sban<\/strong>
\nA burgonyakem\u00e9ny\u00edt\u0151 az egyetlen olyan kem\u00e9ny\u00edt\u0151, amely a term\u00e9szetben kovalens kapcsolatban \u00e1ll a foszf\u00e1ttal, ez\u00e9rt nem k\u00f6nny\u0171 \u00f6reg\u00edteni. A burgonyakem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa n\u00f6velheti a t\u00e9szta viszkoelaszticit\u00e1s\u00e1t, el\u0151seg\u00edtheti a t\u00e9szta puffad\u00e1s\u00e1t f\u0151z\u00e9skor, \u00e9s n\u00f6velheti a t\u00e9szta \u00e1tl\u00e1that\u00f3s\u00e1g\u00e1t f\u0151z\u00e9s ut\u00e1n; a burgonyakem\u00e9ny\u00edt\u0151 r\u00e9szecsk\u00e9k nagyok, k\u00f6nnyen paszt\u00e1zhat\u00f3ak, j\u00f3 terjeszked\u00e9s\u0171ek, s\u00fct\u00e9skor k\u00f6nnyen mikrop\u00f3rusokat k\u00e9peznek, \u00e9s jav\u00edthatj\u00e1k az instant t\u00e9szta rehidrat\u00e1l\u00e1s\u00e1t. A k\u00f6z\u00f6ns\u00e9ges kukoricakem\u00e9ny\u00edt\u0151 a b\u00fazakem\u00e9ny\u00edt\u0151h\u00f6z hasonl\u00f3, t\u00f6bb egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151t tartalmaz, ami a t\u00e9szt\u00e1t kem\u00e9nyebb\u00e9 \u00e9s k\u00f6nnyen \u00f6reged\u0151v\u00e9 teszi a hozz\u00e1ad\u00e1s ut\u00e1n; m\u00edg a viaszos kukoricakem\u00e9ny\u00edt\u0151 a t\u00e9szta text\u00far\u00e1j\u00e1t puh\u00e1v\u00e1 \u00e9s rugalmass\u00e1 teheti a hozz\u00e1ad\u00e1s ut\u00e1n, mivel nem tartalmaz egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151t, \u00e9s a t\u00e9szta nem k\u00f6nnyen \u00f6regszik, miut\u00e1n hossz\u00fa ideig beletett\u00e9k. Ezenk\u00edv\u00fcl a t\u00e1pi\u00f3ka kem\u00e9ny\u00edt\u0151 kevesebb egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151t tartalmaz, ami a t\u00e9szt\u00e1t viszk\u00f3zusabb\u00e1 \u00e9s r\u00e1g\u00f3sabb\u00e1 teheti, f\u00e9nyes fel\u00fclettel \u00e9s sima text\u00far\u00e1val a hozz\u00e1ad\u00e1s ut\u00e1n.<\/p>\n

Az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 tartalma, a duzzad\u00e1s, a krist\u00e1lyszerkezet \u00e9s a kem\u00e9ny\u00edt\u0151szemcs\u00e9k m\u00e9rete mind szorosan \u00f6sszef\u00fcgg a t\u00e9szta ehet\u0151 min\u0151s\u00e9g\u00e9vel, de az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 \u00e9s az el\u00e1gaz\u00f3 l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151molekul\u00e1k finom szerkezeti jellemz\u0151i, amelyek d\u00f6nt\u0151 szerepet j\u00e1tszanak, nem egy\u00e9rtelm\u0171ek. A kem\u00e9ny\u00edt\u0151 fizikai-k\u00e9miai tulajdons\u00e1gai szorosan kapcsol\u00f3dnak a t\u00e9szta ehet\u0151 min\u0151s\u00e9g\u00e9hez, amelyet a kem\u00e9ny\u00edt\u0151 finom szerkezete is befoly\u00e1sol. Ez\u00e9rt a kem\u00e9ny\u00edt\u0151 szerkezet\u00e9nek a t\u00e9szta min\u0151s\u00e9g\u00e9re gyakorolt hat\u00e1s\u00e1nak \u00e1tfog\u00f3 meg\u00e9rt\u00e9se fontos a t\u00e9szta felhaszn\u00e1l\u00e1s\u00e1ra sz\u00e1nt b\u00faza nemes\u00edt\u00e9s\u00e9nek \u00e9s a t\u00e9szta felhaszn\u00e1l\u00e1s\u00e1ra sz\u00e1nt kem\u00e9ny\u00edt\u0151 seg\u00e9danyagok kiv\u00e1laszt\u00e1s\u00e1nak ir\u00e1ny\u00edt\u00e1s\u00e1hoz.<\/p>\n

\u00c1ltal\u00e1ban haszn\u00e1lt k\u00e9miailag m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151k<\/strong><\/p>\n

A nyers kem\u00e9ny\u00edt\u0151 kiv\u00e1l\u00f3 text\u00farstabiliz\u00e1l\u00f3 \u00e9s -jav\u00edt\u00f3 az \u00e9lelmiszerrendszerekben, de gyenge ny\u00edr\u00f3szil\u00e1rds\u00e1ga, gyenge h\u0151\u00e1ll\u00f3s\u00e1ga, valamint k\u00f6nny\u0171 termikus leboml\u00e1sa \u00e9s \u00fajran\u00f6veszt\u00e9se korl\u00e1tozza sz\u00e9les k\u00f6r\u0171 alkalmaz\u00e1s\u00e1t egyes iparos\u00edtott \u00e9lelmiszerekben. A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 a term\u00e9szetes kem\u00e9ny\u00edt\u0151 fizikai-k\u00e9miai tulajdons\u00e1gainak megv\u00e1ltoztat\u00e1s\u00e1val a funkcion\u00e1lis tulajdons\u00e1gok jav\u00edt\u00e1sa \u00e9rdek\u00e9ben megfelel bizonyos \u00e9lelmiszeripari term\u00e9kek speci\u00e1lis ig\u00e9nyeinek, mint p\u00e9ld\u00e1ul a f\u0151tt t\u00e9szt\u00e1kn\u00e1l a visszan\u00f6v\u00e9s elleni v\u00e9delem \u00e9s a friss t\u00e9szt\u00e1kn\u00e1l a magas v\u00edztart\u00f3 k\u00e9pess\u00e9g.<\/p>\n

A kem\u00e9ny\u00edt\u0151 m\u00f3dos\u00edt\u00e1si m\u00f3dszerek k\u00f6z\u00e9 tartozik a deriv\u00e1l\u00e1s (pl. a kem\u00e9ny\u00edt\u0151 \u00e9terez\u00e9se, \u00e9szterez\u00e9se, t\u00e9rh\u00e1l\u00f3s\u00edt\u00e1sa \u00e9s olt\u00e1sa), a lebont\u00e1s (savas vagy enzimes hidrol\u00edzis, a kem\u00e9ny\u00edt\u0151 oxid\u00e1ci\u00f3ja), vagy a kem\u00e9ny\u00edt\u0151 fizikai m\u00f3dos\u00edt\u00e1sa higrotermikus kezel\u00e9ssel (2. t\u00e1bl\u00e1zat). Ezek k\u00f6z\u00fcl a kem\u00e9ny\u00edt\u0151deriv\u00e1l\u00e1s a funkci\u00f3s csoportok bevitele a kem\u00e9ny\u00edt\u0151molekul\u00e1ba, ami jelent\u0151s v\u00e1ltoz\u00e1sokat eredm\u00e9nyez a kem\u00e9ny\u00edt\u0151 fizikai-k\u00e9miai tulajdons\u00e1gaiban. A term\u00e9szetes kem\u00e9ny\u00edt\u0151nek ez a k\u00e9miai m\u00f3dos\u00edt\u00e1sa nagym\u00e9rt\u00e9kben megv\u00e1ltoztatja a paszt\u00e1z\u00e1si, viszkozit\u00e1si \u00e9s visszan\u00f6v\u00e9sg\u00e1tl\u00f3 tulajdons\u00e1gait.<\/p>\n

t\u00e1bl\u00e1zat A kem\u00e9ny\u00edt\u0151 k\u00fcl\u00f6nb\u00f6z\u0151 m\u00f3dos\u00edt\u00e1sai, el\u0151\u00e1ll\u00edt\u00e1si m\u00f3dszerei \u00e9s felhaszn\u00e1l\u00e1sa<\/strong><\/p>\n

\"\"<\/p>\n

I. A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 t\u00edpusai \u00e9s el\u0151\u00e1ll\u00edt\u00e1si m\u00f3dszereik<\/strong>
\nAz \u00e9lelmiszeripari min\u0151s\u00e9g\u0171 kem\u00e9ny\u00edt\u0151t k\u00e9miailag m\u00f3dos\u00edtj\u00e1k, els\u0151sorban a kem\u00e9ny\u00edt\u0151paszta \u00e1llag\u00e1nak, simas\u00e1g\u00e1nak \u00e9s \u00e1tl\u00e1tsz\u00f3s\u00e1g\u00e1nak n\u00f6vel\u00e9se, valamint a fagyaszt\u00e1si-olvad\u00e1si \u00e9s h\u0171t\u00e9si stabilit\u00e1s biztos\u00edt\u00e1sa \u00e9rdek\u00e9ben.<\/p>\n

A k\u00e9miailag m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 \u00faj funkcion\u00e1lis tulajdons\u00e1gai els\u0151sorban a kem\u00e9ny\u00edt\u0151forr\u00e1st\u00f3l, az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 \u00e9s az el\u00e1gaz\u00f3 l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 ar\u00e1ny\u00e1t\u00f3l, a szemcsemorfol\u00f3gi\u00e1t\u00f3l, valamint a reagensek t\u00edpus\u00e1t\u00f3l \u00e9s koncentr\u00e1ci\u00f3j\u00e1t\u00f3l f\u00fcggnek, amelyek a megfelel\u0151 m\u00f3dos\u00edt\u00f3 (szubsztituens t\u00edpusa) kiv\u00e1laszt\u00e1s\u00e1val haszn\u00e1lhat\u00f3k ki, a term\u00e9szetes kem\u00e9ny\u00edt\u0151forr\u00e1s (a szubsztituensek eloszl\u00e1sa a kem\u00e9ny\u00edt\u0151molekul\u00e1ban), valamint a reakci\u00f3k\u00f6r\u00fclm\u00e9nyek (a reakci\u00f3elemek koncentr\u00e1ci\u00f3ja, az id\u0151, a pH \u00e9s a kataliz\u00e1torok jelenl\u00e9te) kiv\u00e1laszt\u00e1s\u00e1val a k\u00edv\u00e1nt tulajdons\u00e1gokkal \u00e9s szubsztit\u00faci\u00f3s fokkal rendelkez\u0151 m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 el\u0151\u00e1ll\u00edt\u00e1sa.<\/p>\n

A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 t\u00e1pl\u00e1lkoz\u00e1sa \u00e9s biztons\u00e1ga<\/strong>
\nA kem\u00e9ny\u00edt\u0151sz\u00e1rmaz\u00e9kokat egyre gyakrabban haszn\u00e1lj\u00e1k zs\u00edrp\u00f3tl\u00f3k\u00e9nt vagy zs\u00edrhelyettes\u00edt\u0151k\u00e9nt, amelyek r\u00e9szben vagy teljesen megem\u00e9sztetlenek, \u00e9s ez\u00e9rt fogyaszt\u00e1sukkor nulla kal\u00f3riatartalommal rendelkeznek.<\/p>\n

A k\u00e9miailag m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 \u00e9lettani hat\u00e1sait a m\u00f3dos\u00edt\u00e1s t\u00edpusa befoly\u00e1solja. A kem\u00e9ny\u00edt\u0151 acetil\u00e1l\u00e1ssal t\u00f6rt\u00e9n\u0151 k\u00e9miai m\u00f3dos\u00edt\u00e1sa jav\u00edtja a j\u00f3llakotts\u00e1got, a posztprandi\u00e1lis gl\u00fck\u00f3zszintet \u00e9s az inzulinreakci\u00f3t emberekben. A foszforil\u00e1lt\/keresztk\u00f6t\u00e9s\u0171 kem\u00e9ny\u00edt\u0151k k\u00f6nnyen em\u00e9szthet\u0151ek, \u00e9s \u00fagy gondolj\u00e1k, hogy t\u00e1pl\u00e1l\u00e9kot biztos\u00edtanak az ember sz\u00e1m\u00e1ra; a lassan em\u00e9szthet\u0151 m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151ket bizonyos cukorbetegs\u00e9gek kezel\u00e9s\u00e9ben haszn\u00e1lj\u00e1k.<\/p>\n

A k\u00e9miai m\u00f3dos\u00edt\u00e1ssal nyert rezisztens kem\u00e9ny\u00edt\u0151 (RS) potenci\u00e1lis eg\u00e9szs\u00e9g\u00fcgyi el\u0151nyei \u00e9s funkcion\u00e1lis tulajdons\u00e1gai miatt felkeltette a figyelmet. A hagyom\u00e1nyos \u00e9lelmi rostokkal \u00f6sszehasonl\u00edtva az RS alacsony hat\u00e1ssal van a term\u00e9k szerkezet\u00e9re, feh\u00e9r sz\u00edn\u0171 \u00e9s jobb text\u00far\u00e1j\u00fa, \u00e9s az \u00e9lelmiszeripari term\u00e9kek jobb fogyaszt\u00f3i elfogadotts\u00e1ggal \u00e9s \u00edzzel rendelkeznek, mint a hagyom\u00e1nyos \u00e9lelmi rostokb\u00f3l k\u00e9sz\u00fclt term\u00e9kek.<\/p>\n

A rezisztens kem\u00e9ny\u00edt\u0151nek alacsony a v\u00edztart\u00f3 k\u00e9pess\u00e9ge, \u00edgy k\u00fcl\u00f6n\u00f6sen alkalmas k\u00f6zepes \u00e9s alacsony nedvess\u00e9gtartalm\u00fa \u00e9lelmiszerek, p\u00e9ld\u00e1ul t\u00e9szt\u00e1k, p\u00e9k\u00e1ruk \u00e9s s\u00fclt \u00e9telek el\u0151\u00e1ll\u00edt\u00e1s\u00e1ra, \u00e9s k\u00f6nnyen c\u00edmk\u00e9zhet\u0151 egyszer\u0171 kem\u00e9ny\u00edt\u0151c\u00edmk\u00e9kkel. A nemzetk\u00f6zi piacon sz\u00e1mos RS-term\u00e9ket vezettek be, mint p\u00e9ld\u00e1ul a Hylong VII, a Fibesol2, a Crystalean, a Hi-Maize, a Nutriose \u00e9s a Novelose.<\/p>\n

III. A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 alkalmaz\u00e1sa a t\u00e9sztafeldolgoz\u00e1sban<\/strong>
\nA GB 2760-2014 el\u0151\u00edrja, hogy a nyers \u00e9s nedves t\u00e9sztaterm\u00e9kek, erjesztett t\u00e9sztaterm\u00e9kek, instant t\u00e9sztaterm\u00e9kek \u00e9s fagyasztott t\u00e9sztaterm\u00e9kek eset\u00e9ben 13 f\u00e9le m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 haszn\u00e1lhat\u00f3, p\u00e9ld\u00e1ul acet\u00e1tkem\u00e9ny\u00edt\u0151, foszf\u00e1t\u00e9szter kett\u0151s kem\u00e9ny\u00edt\u0151, hidroxipropil-kem\u00e9ny\u00edt\u0151 stb. Az al\u00e1bbiakban a t\u00e9sztaterm\u00e9kekhez leggyakrabban haszn\u00e1lt k\u00e9tf\u00e9le m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151t ismertetj\u00fck.<\/p>\n

(I) Acet\u00e1tkem\u00e9ny\u00edt\u0151<\/strong>
\nAz acet\u00e1tkem\u00e9ny\u00edt\u0151 0,5%-2,5% acetilcsoporttal alacsonyan szubsztitu\u00e1lt kem\u00e9ny\u00edt\u0151, amelyet az eredeti kem\u00e9ny\u00edt\u0151 l\u00fagos k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt ecetsav-anhidriddel t\u00f6rt\u00e9n\u0151 kezel\u00e9s\u00e9vel \u00e1ll\u00edtanak el\u0151.<\/p>\n

Egy kis mennyis\u00e9g\u0171 ecetsavcsoportot vezetnek be a kem\u00e9ny\u00edt\u0151molekul\u00e1ba, akad\u00e1lyozva vagy cs\u00f6kkentve az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151molekul\u00e1kat a hidrog\u00e9nk\u00f6t\u00e9s k\u00f6z\u00f6tt, \u00e9s \u00edgy a paszt\u00e1z\u00e1si h\u0151m\u00e9rs\u00e9klet \u00e9s a regener\u00e1ci\u00f3 m\u00e9rt\u00e9ke cs\u00f6kken, nem k\u00f6nny\u0171 g\u00e9lt k\u00e9pezni, a kem\u00e9ny\u00edt\u0151paszta nagyfok\u00fa \u00e1tl\u00e1that\u00f3s\u00e1ggal rendelkezik.<\/p>\n

A kem\u00e9ny\u00edt\u0151acet\u00e1t hozz\u00e1ad\u00e1sa az instant t\u00e9sztaformul\u00e1hoz hat\u00e9konyan jav\u00edthatja a t\u00e9szta text\u00far\u00e1j\u00e1t, cs\u00f6kkentheti az olajfogyaszt\u00e1st a gy\u00e1rt\u00e1s sor\u00e1n, \u00e9s jelent\u0151sen jav\u00edthatja a t\u00e9szta rehidrat\u00e1l\u00e1s\u00e1t.<\/p>\n

(II) Hidroxipropil-kem\u00e9ny\u00edt\u0151<\/strong>
\nA hidroxipropil-kem\u00e9ny\u00edt\u0151t kem\u00e9ny\u00edt\u0151 \u00e9s propil\u00e9n-oxid l\u00fagos k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt t\u00f6rt\u00e9n\u0151 \u00e9teriz\u00e1ci\u00f3s reakci\u00f3j\u00e1val \u00e1ll\u00edtj\u00e1k el\u0151. A hidrofil hidroxipropil bevezet\u00e9se miatt a kem\u00e9ny\u00edt\u0151szemcs\u00e9k szerkezet\u00e9nek bels\u0151 hidrog\u00e9nk\u00f6t\u00e9si szil\u00e1rds\u00e1ga gyeng\u00fcl, \u00edgy k\u00f6nnyen duzzad \u00e9s k\u00f6nnyen paszt\u00e1zhat\u00f3; ugyanakkor a hidroxipropil t\u00e9rbeli ellen\u00e1ll\u00e1st eredm\u00e9nyez, megakad\u00e1lyozza a kem\u00e9ny\u00edt\u0151l\u00e1nc aggreg\u00e1ci\u00f3j\u00e1t \u00e9s krist\u00e1lyosod\u00e1s\u00e1t, \u00edgy jav\u00edtja a kem\u00e9ny\u00edt\u0151paszta \u00e1tl\u00e1that\u00f3s\u00e1g\u00e1t \u00e9s fagyaszt\u00e1si-olvaszt\u00e1si stabilit\u00e1s\u00e1t, valamint megakad\u00e1lyozza a kem\u00e9ny\u00edt\u0151paszta \u00f6reged\u00e9s\u00e9t, \u00edgy alkalmas fagyasztott t\u00e9sztaterm\u00e9kekhez.<\/p>\n

A vizsg\u00e1lat kimutatta, hogy 1% hidroxipropil kukoricakem\u00e9ny\u00edt\u0151 vagy \u00e9szterezett glutinos kukoricakem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1s\u00e1val a t\u00e9szta lisztmennyis\u00e9g\u00e9hez cs\u00f6kken a f\u0151z\u00e9si vesztes\u00e9g m\u00e9rt\u00e9ke; a visszan\u00f6v\u00e9s m\u00e9rt\u00e9ke lelassul, \u00e9s a hossz\u00fa ideig h\u0171t\u00f6tt nedves t\u00e9szta m\u00e9g mindig puh\u00e1bb text\u00far\u00e1j\u00fa.
\n\u00d6sszefoglalva, megfelel\u0151 mennyis\u00e9g\u0171 m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa a b\u00fazaliszthez jelent\u0151sen jav\u00edthatja a kevert liszt hidrofilit\u00e1s\u00e1t, amely k\u00f6nnyen felsz\u00edvja a vizet \u00e9s megduzzad, \u00e9s a kever\u00e9si folyamat sor\u00e1n a glut\u00e9n \u00e9s a kem\u00e9ny\u00edt\u0151 r\u00e9szecsk\u00e9k, a t\u00f6rt glut\u00e9n \u00e9s a kem\u00e9ny\u00edt\u0151 r\u00e9szecsk\u00e9k j\u00f3l \u00f6sszekapcsol\u00f3dnak, hogy j\u00f3 viszkoelaszticit\u00e1s\u00fa, finomszervezett t\u00e9szt\u00e1t k\u00e9pezzenek; jav\u00edthatja a t\u00e9szta rugalmass\u00e1g\u00e1t \u00e9s koh\u00e9zi\u00f3j\u00e1t, \u00e9s cs\u00f6kkentheti a f\u0151z\u00e9si vesztes\u00e9get; jav\u00edthatja a f\u0151tt t\u00e9szta puhas\u00e1g\u00e1nak \u00e9s simas\u00e1g\u00e1nak \u00e9rzet\u00e9t is, \u00e9s nem k\u00f6nny\u0171 \u00f6reg\u00edteni, de t\u00fal sok hozz\u00e1ad\u00e1sa k\u00e1ros hat\u00e1ssal lehet a t\u00e9szt\u00e1ra, \u00e9s l\u00e1gy \u00edze lesz. T\u00fal sok hozz\u00e1ad\u00e1sa azonban h\u00e1tr\u00e1nyosan befoly\u00e1solja a t\u00e9szt\u00e1t.<\/p>\n

\u00c1ltal\u00e1ban haszn\u00e1lt fizikailag m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151<\/strong><\/p>\n

Az el\u0151kocsony\u00e1s\u00edtott kem\u00e9ny\u00edt\u0151 egyfajta fizikailag m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151, amelyet gyakran dobsz\u00e1r\u00edt\u00e1ssal \u00e9s extrud\u00e1lt f\u0151z\u00e9ssel \u00e1ll\u00edtanak el\u0151. Az el\u0151kocsony\u00e1s\u00edtott kem\u00e9ny\u00edt\u0151 hideg v\u00edzben gyorsan megduzzad, \u00e9s nagy viszkozit\u00e1ssal rendelkezik, ami ide\u00e1lis text\u00far\u00e1j\u00fa tulajdons\u00e1gokkal ruh\u00e1zza fel az \u00e9lelmiszeripari term\u00e9keket. El\u0151nye a szobah\u0151m\u00e9rs\u00e9kleten t\u00f6rt\u00e9n\u0151 v\u00edzoldhat\u00f3s\u00e1g, a zsel\u00e9sed\u00e9s, a v\u00edzvisszatart\u00e1s \u00e9s a duzzad\u00e1s.<\/p>\n

Az el\u0151paszt\u0151r\u00f6z\u00f6tt m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 hasonl\u00edt a \"glut\u00e9n\" szerhez, ha a glut\u00e9nfeh\u00e9rje-tartalom alacsony vagy a min\u0151s\u00e9g nem ide\u00e1lis, a paszt\u0151r\u00f6z\u00f6tt m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1s\u00e1val a glut\u00e9n \u00e9s a kem\u00e9ny\u00edt\u0151 r\u00e9szecsk\u00e9k j\u00f3l k\u00f6t\u0151dhetnek, \u00edgy n\u00f6velve a t\u00e9szta szak\u00edt\u00f3szil\u00e1rds\u00e1g\u00e1t. Az el\u0151kocsony\u00e1s\u00edtott kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa a vegyes szem\u0171 t\u00e9sztaf\u00e9l\u00e9k el\u0151\u00e1ll\u00edt\u00e1sa sor\u00e1n jelent\u0151sen jav\u00edthatja a vegyes szem\u0171 t\u00e9sztaf\u00e9l\u00e9k text\u00far\u00e1j\u00e1t \u00e9s \u00e9rz\u00e9kszervi min\u0151s\u00e9g\u00e9t. Meg\u00e1llap\u00edtott\u00e1k, hogy a t\u00fal sok el\u0151kocsony\u00e1s\u00edtott kem\u00e9ny\u00edt\u0151 haszn\u00e1lata a t\u00e9szt\u00e1ban n\u00f6veln\u00e9 a t\u00f6r\u00e9si sebess\u00e9get, \u00e9s a hozz\u00e1adott el\u0151kocsony\u00e1s\u00edtott kem\u00e9ny\u00edt\u0151 mennyis\u00e9g\u00e9t \u00e1ltal\u00e1ban 1%~5% \u00e9rt\u00e9ken szab\u00e1lyozz\u00e1k.<\/p>","protected":false},"excerpt":{"rendered":"

Noodles are a traditional Chinese staple food with a long history, many varieties, different flavors and local characteristics (such as Lanzhou Ramen, Shanxi knife-shaved noodles, Grandpa Zhang hollow noodles, etc.), and new varieties of noodles such as instant noodles, omnivorous noodles, LL noodles, and so on, have been produced in modern times. The starch added […]<\/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 common starches and their derivatives used in noodle products and their applications? - 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\/starches-and-their-derivatives\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the common starches and their derivatives used in noodle products and their applications? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Noodles are a traditional Chinese staple food with a long history, many varieties, different flavors and local characteristics (such as Lanzhou Ramen, Shanxi knife-shaved noodles, Grandpa Zhang hollow noodles, etc.), and new varieties of noodles such as instant noodles, omnivorous noodles, LL noodles, and so on, have been produced in modern times. 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