{"id":8288,"date":"2024-08-13T09:53:57","date_gmt":"2024-08-13T09:53:57","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8288"},"modified":"2024-08-13T09:53:57","modified_gmt":"2024-08-13T09:53:57","slug":"potato-starch-and-whole-potato-flour","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/burgonyakemenyito-es-teljes-kiorlesu-burgonyaliszt\/","title":{"rendered":"Mi a k\u00fcl\u00f6nbs\u00e9g a burgonyakem\u00e9ny\u00edt\u0151 \u00e9s a teljes ki\u0151rl\u00e9s\u0171 burgonyaliszt k\u00f6z\u00f6tt?"},"content":{"rendered":"<p><strong>A burgonyakem\u00e9ny\u00edt\u0151 \u00e1ttekint\u00e9se<\/strong><\/p>\n<p><strong>Burgonyakem\u00e9ny\u00edt\u0151<\/strong> nyersanyagk\u00e9nt friss burgony\u00e1b\u00f3l nyerik nyersanyagtiszt\u00edt\u00e1s, apr\u00edt\u00e1s, sz\u0171r\u00e9s, dehidrat\u00e1l\u00e1s, sz\u00e1r\u00edt\u00e1s \u00e9s egy\u00e9b elj\u00e1r\u00e1sok sorozat\u00e1n kereszt\u00fcl, amelyet elegend\u0151 viszkozit\u00e1s, finom text\u00fara, feh\u00e9r sz\u00edn, kiv\u00e1l\u00f3 csillog\u00e1s, de gyenge v\u00edzfelv\u00e9tel jellemez. Ha vizet adunk hozz\u00e1 \u00e9s meleg\u00edtj\u00fck, \u00e1tl\u00e1tsz\u00f3, ragacsos form\u00e1ba s\u0171r\u0171s\u00f6dik.<\/p>\n<p><strong>F\u0151leg burgonyaliszt<\/strong> mag\u00e1ban foglalja a h\u00f3pehelylisztet \u00e9s a szemes lisztet. A k\u00e9szterm\u00e9k f\u0151k\u00e9nt burgonyasejt-monomer vagy t\u00f6bb sejtb\u0151l \u00e1ll\u00f3 polimer form\u00e1j\u00e1ban van, ez\u00e9rt burgonya \"granul\u00e1tum\" eg\u00e9szlisztnek nevezik. \u00c9s a h\u00f3pehely eg\u00e9sz lisztet hengeres (hengeres) sz\u00e1r\u00edt\u00e1si m\u00f3don kapjuk, a k\u00e9szterm\u00e9k alakja olyan, mint a \"h\u00f3pehely\" pehely, ez\u00e9rt burgonya h\u00f3pehely eg\u00e9sz lisztnek nevezik.<\/p>\n<p><strong>K\u00fcl\u00f6nbs\u00e9g<\/strong><\/p>\n<p>A termel\u00e9si volumen \u00e9s az \u00e1rumennyis\u00e9g <strong>burgonyakem\u00e9ny\u00edt\u0151<\/strong> a kukoricakem\u00e9ny\u00edt\u0151 ut\u00e1n a m\u00e1sodik, \u00e9s az \u00f6sszes n\u00f6v\u00e9nyi kem\u00e9ny\u00edt\u0151 k\u00f6z\u00f6tt a m\u00e1sodik helyen \u00e1ll. Amikor a kem\u00e9ny\u00edt\u0151t v\u00edzzel 60 ~ 75 \u2103-ra meleg\u00edtj\u00fck, a kem\u00e9ny\u00edt\u0151szemcs\u00e9k sok vizet vesznek fel \u00e9s megduzzadnak, a kem\u00e9ny\u00edt\u0151szemcs\u00e9k alakja megsemmis\u00fcl, \u00e9s \u00e1ttetsz\u0151 kolloid\u00e1lis paszt\u00e1v\u00e1 v\u00e1lik, \u00e9s ez a folyamat a kem\u00e9ny\u00edt\u0151 paszt\u00e1z\u00e1sa.<\/p>\n<p>Az \u00fagynevezett paszta az egyenes kem\u00e9ny\u00edt\u0151 \u00e9s az el\u00e1gaz\u00f3 kem\u00e9ny\u00edt\u0151 forr\u00f3 v\u00edzben oldott, nem teljesen elpusztult kem\u00e9ny\u00edt\u0151szemcs\u00e9k \u00e9s az egyenetlen \u00e1llapot\u00fa kever\u00e9k elpusztult kem\u00e9ny\u00edt\u0151szemcs\u00e9inek oldata. A paszt\u00e1zott kem\u00e9ny\u00edt\u0151 j\u00f3 \u00edz\u0171 \u00e9s k\u00f6nnyen em\u00e9szthet\u0151, ez\u00e9rt alfa-kem\u00e9ny\u00edt\u0151nek nevezik.<\/p>\n<p>A burgonyakem\u00e9ny\u00edt\u0151 kiv\u00e1l\u00f3 paszt\u00e1z\u00e1si tulajdons\u00e1gokkal rendelkezik, amelyek k\u00fcl\u00f6nb\u00f6znek m\u00e1s kem\u00e9ny\u00edt\u0151kt\u0151l: nagy t\u00e1gul\u00e1si foka \u00e9s er\u0151s v\u00edzfelvev\u0151 k\u00e9pess\u00e9ge miatt a h\u00fask\u00e9sz\u00edtm\u00e9nyek feldolgoz\u00e1s\u00e1nak h\u0151kezel\u00e9si folyamata sor\u00e1n a h\u00fasfeh\u00e9rje h\u0151 hat\u00e1s\u00e1ra denatur\u00e1l\u00f3dik, \u00e9s h\u00e1l\u00f3s szerkezetet k\u00e9pez, \u00e9s mivel a v\u00edz egy r\u00e9sze, amely nem el\u00e9g k\u00f6zel van ahhoz, hogy a h\u00e1l\u00f3val egyes\u00fclj\u00f6n, m\u00e9g mindig a h\u00e1l\u00f3ban van, \u00e9s a kem\u00e9ny\u00edt\u0151szemcs\u00e9k felsz\u00edvj\u00e1k \u00e9s r\u00f6gz\u00edtik, \u00edgy a kem\u00e9ny\u00edt\u0151szemcs\u00e9k puh\u00e1v\u00e1 \u00e9s rugalmass\u00e1 v\u00e1lnak, \u00e9s kett\u0151s szerepet j\u00e1tszanak a tapad\u00e1sban \u00e9s a v\u00edzvisszatart\u00e1sban. \u00cdgy v\u00e1lik az els\u0151 sz\u00e1m\u00fa v\u00e1laszt\u00e1ss\u00e1 a h\u00fasfeldolgoz\u00e1shoz.<\/p>\n<p><strong>Burgonyaliszt<\/strong> egyfajta alacsony zs\u00edrtartalm\u00fa, alacsony cukortartalm\u00fa, alacsony kal\u00f3riatartalm\u00fa, magas feh\u00e9rjetartalm\u00fa \u00e9lelmiszer-alapanyagok, \u00e9s nagym\u00e9rt\u00e9kben meg\u0151rizte a burgony\u00e1t a VB1, VB2, VC \u00e9s \u00e1sv\u00e1nyi anyagok, p\u00e9ld\u00e1ul kalcium, k\u00e1lium, vas \u00e9s egy\u00e9b t\u00e1panyagok magas tartalm\u00e1ban, a csecsem\u0151kb\u0151l a legjobb t\u00e1pl\u00e1lkoz\u00e1si \u00e9lelmiszerek k\u00fcl\u00f6nb\u00f6z\u0151 \u00e9letkori szakaszaiban l\u00e9v\u0151 id\u0151sek sz\u00e1m\u00e1ra, a hazai \u00e9s k\u00fclf\u00f6ldi t\u00e1pl\u00e1lkoz\u00e1si szakembereknek a \"t\u00f6k\u00e9letes \u00e9lelmiszer\" n\u00e9ven kell lennie, az emberi testnek mindenf\u00e9le t\u00e1pl\u00e1lkoz\u00e1si \u00e9lelmiszerre van sz\u00fcks\u00e9ge, a testnek mindenf\u00e9le t\u00e1pl\u00e1lkoz\u00e1si \u00e9lelmiszerre van sz\u00fcks\u00e9ge, az emberi testnek mindenf\u00e9le t\u00e1pl\u00e1lkoz\u00e1si \u00e9lelmiszerre van sz\u00fcks\u00e9ge. Ez\u00e9rt a hazai \u00e9s k\u00fclf\u00f6ldi t\u00e1pl\u00e1lkoz\u00e1si szakemberek \"t\u00f6k\u00e9letes t\u00e1pl\u00e1l\u00e9knak\" tekintik, \u00e9s szinte minden t\u00e1panyag, amelyre az emberi szervezetnek sz\u00fcks\u00e9ge van, rendelkez\u00e9sre \u00e1ll. A term\u00e9k helyre\u00e1ll\u00edt\u00e1si hat\u00e1sa j\u00f3, tiszta \u00edz\u0171 \u00e9s egy\u00e9b jellemz\u0151kkel rendelkezik.<\/p>\n<p><strong>A f\u0151 k\u00fcl\u00f6nbs\u00e9g a kett\u0151 k\u00f6z\u00f6tt az, hogy:<\/strong> A burgonyaliszt a friss burgonya dehidrat\u00e1lt term\u00e9ke, amely a burgonya \u00f6sszes sz\u00e1razanyag\u00e1t tartalmazza a burgonyah\u00e9j kiv\u00e9tel\u00e9vel. A feldolgoz\u00e1si folyamatnak k\u00f6sz\u00f6nhet\u0151en a burgonyasejt-r\u00e9szecsk\u00e9k integrit\u00e1s\u00e1nak maximaliz\u00e1l\u00e1sa \u00e9rdek\u00e9ben, \u00edgy a rehidrat\u00e1lt burgonyaliszt a g\u0151z\u00f6l\u00e9s ut\u00e1n a friss burgonya t\u00e1panyagtartalm\u00e1val, \u00edz\u00e9vel \u00e9s text\u00far\u00e1j\u00e1val rendelkezik. A burgonyakem\u00e9ny\u00edt\u0151 pedig csak egy a burgonya sz\u00e1mos \u00f6sszetev\u0151je k\u00f6z\u00fcl, \u00edgy a burgonyakem\u00e9ny\u00edt\u0151 nem rendelkezik a burgonya t\u00e1panyagtartalm\u00e1val, \u00edz\u00e9vel \u00e9s text\u00far\u00e1j\u00e1val.<\/p>","protected":false},"excerpt":{"rendered":"<p>Overview of potato starch Potato starch is obtained from fresh potato as raw material through a series of raw material cleaning, crushing, filtration, dehydration, drying and other processes, characterized by sufficient viscosity, fine texture, white color, excellent luster, but poor water absorption. When water is added and heated, it will condense into transparent sticky form. [&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 is the difference between potato starch and whole potato flour? - 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\/burgonyakemenyito-es-teljes-kiorlesu-burgonyaliszt\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the difference between potato starch and whole potato flour? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Overview of potato starch Potato starch is obtained from fresh potato as raw material through a series of raw material cleaning, crushing, filtration, dehydration, drying and other processes, characterized by sufficient viscosity, fine texture, white color, excellent luster, but poor water absorption. When water is added and heated, it will condense into transparent sticky form. 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