{"id":8449,"date":"2024-08-14T15:03:32","date_gmt":"2024-08-14T15:03:32","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8449"},"modified":"2024-08-14T15:03:32","modified_gmt":"2024-08-14T15:03:32","slug":"flour-analyzed","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/elemzett-liszt\/","title":{"rendered":"Milyen t\u00edpus\u00fa \u00e9s felhaszn\u00e1l\u00e1s\u00fa liszteket elemeznek?"},"content":{"rendered":"<p>A lisztet feh\u00e9rjetartalom szerint jelenleg \u00e1ltal\u00e1ban h\u00e1rom kateg\u00f3ri\u00e1ba soroljuk:<br \/>\n<strong>1. Magas glut\u00e9ntartalm\u00fa liszt (er\u0151s liszt, magas feh\u00e9rjetartalm\u00fa liszt vagy keny\u00e9rliszt):<\/strong> 12% \u00e9s 15% k\u00f6z\u00f6tti feh\u00e9rjetartalom, nedves glut\u00e9ntartalom &gt;35%. A magas glut\u00e9ntartalm\u00fa liszt alkalmas keny\u00e9r, muffint\u00e9szta, leveles t\u00e9szta \u00e9s muffinok k\u00e9sz\u00edt\u00e9s\u00e9re.<\/p>\n<p><strong>2. Alacsony glut\u00e9n tartalm\u00fa liszt (gyenge glut\u00e9n tartalm\u00fa liszt, alacsony feh\u00e9rjetartalm\u00fa liszt vagy s\u00fctem\u00e9nyliszt):<\/strong> 7% \u00e9s 9% k\u00f6z\u00f6tti feh\u00e9rjetartalom. Nedves t\u00f6meg &lt;25%. Az alacsony glut\u00e9ntartalm\u00fa t\u00e9szta alkalmas s\u00fctem\u00e9nyek, kekszek, kevert t\u00e9szt\u00e1k stb. k\u00e9sz\u00edt\u00e9s\u00e9re.<\/p>\n<p><strong>3. K\u00f6zepes glut\u00e9n tartalm\u00fa liszt (\u00e1ltal\u00e1nos c\u00e9l\u00fa liszt, k\u00f6zepes feh\u00e9rjetartalm\u00fa liszt):<\/strong> a magas glut\u00e9ntartalm\u00fa liszt \u00e9s az alacsony glut\u00e9ntartalm\u00fa liszt k\u00f6z\u00f6tti lisztfajta. Feh\u00e9rjetartalma 9% - 11%, nedves glut\u00e9ntartalma 25% - 35%. A k\u00f6zepes glut\u00e9n tartalm\u00fa liszt alkalmas gy\u00fcm\u00f6lcstorta k\u00e9sz\u00edt\u00e9s\u00e9re, \u00e9s keny\u00e9rs\u00fct\u00e9shez is haszn\u00e1lhat\u00f3.<\/p>\n<p><strong>4. Speci\u00e1lis liszt:<\/strong> Ez egyfajta liszt, amelyet \u00e9lelmiszer-alapanyagk\u00e9nt kell haszn\u00e1lni, \u00e9s speci\u00e1lis kever\u00e9s ut\u00e1n k\u00fcl\u00f6nleges \u00e9lelmiszerek el\u0151\u00e1ll\u00edt\u00e1s\u00e1ra alkalmas.<\/p>\n<p><strong>5. El\u0151re kevert liszt:<\/strong> Ez az a liszt, amelyet a s\u00fct\u0151ipari term\u00e9kek receptje szerint el\u0151zetesen \u00f6sszekevernek liszttel, cukorral, por\u00edtott zs\u00edrral, tejporral, jav\u00edt\u00f3szerrel, emulge\u00e1l\u00f3szerrel, s\u00f3val stb. Jelenleg a piacon forgalmazott pisk\u00f3takever\u00e9kek, s\u00fctem\u00e9nykever\u00e9kek, muffin kever\u00e9kek ilyenek.<\/p>\n<p><strong>6. Teljes ki\u0151rl\u00e9s\u0171 b\u00fazaliszt:<\/strong> Teljes b\u00fazaszemekb\u0151l k\u00e9sz\u00fcl, \u00e9s tartalmazza a cs\u00edr\u00e1t, a b\u00fazah\u00e9j nagy r\u00e9sz\u00e9t \u00e9s az endospermiumot. A b\u00fazah\u00e9j \u00e9s a cs\u00edra feh\u00e9rj\u00e9ben, rostokban, vitaminokban \u00e9s \u00e1sv\u00e1nyi anyagokban gazdag, \u00e9s magas t\u00e1p\u00e9rt\u00e9k\u0171.<\/p>\n<p><strong>A liszt technol\u00f3giai tulajdons\u00e1gai<\/strong><\/p>\n<p><strong>1. A kem\u00e9ny\u00edt\u0151 tulajdons\u00e1gai<\/strong><br \/>\nA lisztben l\u00e9v\u0151 kem\u00e9ny\u00edt\u0151 a gl\u00fck\u00f3zmolekul\u00e1k elt\u00e9r\u0151 kapcsolata miatt egyenes l\u00e1nc\u00fa \u00e9s el\u00e1gaz\u00f3 l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151re oszlik. Az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 k\u00f6nnyen old\u00f3dik forr\u00f3 v\u00edzben, \u00e9s az \u00edgy keletkez\u0151 kolloid nem t\u00fal viszk\u00f3zus, \u00e9s az a tulajdons\u00e1ga, hogy fokozza a t\u00e9szta k\u00e9pl\u00e9kenys\u00e9g\u00e9t. Az el\u00e1gaz\u00f3 l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151t meleg\u00edteni \u00e9s nyom\u00e1s al\u00e1 helyezni kell, miel\u0151tt v\u00edzben old\u00f3dik, \u00e9s a keletkez\u0151 kolloid nagyon viszk\u00f3zus, ami a glut\u00e9nszil\u00e1rds\u00e1g fokoz\u00e1s\u00e1nak tulajdons\u00e1ga.<\/p>\n<p>A kem\u00e9ny\u00edt\u0151 szobah\u0151m\u00e9rs\u00e9kleten v\u00edzben nem old\u00f3dik, de ha a v\u00edz h\u0151m\u00e9rs\u00e9klete 53 \u2103 f\u00f6l\u00e9 emelkedik, a kem\u00e9ny\u00edt\u0151 fizikai tulajdons\u00e1gai jelent\u0151sen megv\u00e1ltoznak. Azt a tulajdons\u00e1got, hogy a kem\u00e9ny\u00edt\u0151 magas h\u0151m\u00e9rs\u00e9kleten felold\u00f3dik \u00e9s sz\u00e9tv\u00e1lik, hogy egys\u00e9ges pasztaoldatot k\u00e9pezzen, kem\u00e9ny\u00edt\u0151dextriniz\u00e1ci\u00f3nak nevezz\u00fck. A kem\u00e9ny\u00edt\u0151 paszt\u00e1sod\u00e1sa jav\u00edtja a t\u00e9szta plaszticit\u00e1s\u00e1t.<\/p>\n<p>A nyers t\u00e9szta\u00e9telr\u0151l a f\u0151tt t\u00e9szta\u00e9telre t\u00f6rt\u00e9n\u0151 \u00e1tv\u00e1lt\u00e1s val\u00f3j\u00e1ban a \u03b2 kem\u00e9ny\u00edt\u0151 \u03b1 kem\u00e9ny\u00edt\u0151re t\u00f6rt\u00e9n\u0151 \u00e1tv\u00e1lt\u00e1sa. Ha azonban az \u03b1-kem\u00e9ny\u00edt\u0151t szobah\u0151m\u00e9rs\u00e9kleten hagyjuk, akkor fokozatosan \u03b2-kem\u00e9ny\u00edt\u0151v\u00e9 alakul \u00e1t, amit a kem\u00e9ny\u00edt\u0151 \u00f6reged\u00e9s\u00e9nek nevez\u00fcnk. Amikor a p\u00e9k\u00e1ru frissen ker\u00fcl ki a s\u00fct\u0151b\u0151l, a kem\u00e9ny\u00edt\u0151. \u00e1llapotban van, de egy ideig val\u00f3 pihentet\u00e9s ut\u00e1n emiatt \u00f6regszik.<\/p>\n<p>Az erjesztett t\u00e9szt\u00e1ban a lisztben l\u00e9v\u0151 kem\u00e9ny\u00edt\u0151 az amil\u00e1z \u00e9s a szachar\u00e1z hat\u00e1s\u00e1ra cukorr\u00e1 alakul, ami t\u00e1panyagot biztos\u00edthat az \u00e9leszt\u0151 erjed\u00e9s\u00e9hez, \u00edgy jav\u00edtja a t\u00e9szta erjed\u00e9si \u00e9s g\u00e1zk\u00e9pz\u0151 k\u00e9pess\u00e9g\u00e9t.A lisztben l\u00e9v\u0151 kem\u00e9ny\u00edt\u0151 cukorr\u00e1 alak\u00edt\u00e1s\u00e1nak k\u00e9pess\u00e9g\u00e9t a liszt szachariz\u00e1l\u00e1si k\u00e9pess\u00e9g\u00e9nek nevezik.<\/p>\n<p>Ugyanezen felt\u00e9telek mellett min\u00e9l er\u0151sebb a liszt szachariz\u00e1l\u00e1si k\u00e9pess\u00e9ge, ann\u00e1l t\u00f6bb t\u00e1panyagot biztos\u00edt az \u00e9leszt\u0151 sz\u00e1m\u00e1ra, ann\u00e1l t\u00f6bb g\u00e1zt termel a t\u00e9szta, \u00e9s ann\u00e1l nagyobb az el\u0151\u00e1ll\u00edtott keny\u00e9r t\u00e9rfogata. A s\u00fct\u00e9si folyamatban a kem\u00e9ny\u00edt\u0151 szerepe is nagyon fontos, amikor a t\u00e9szta k\u00f6z\u00e9ps\u0151 h\u0151m\u00e9rs\u00e9klete el\u00e9ri az 55 \u2103-ot, az \u00e9leszt\u0151 az amil\u00e1zt felgyors\u00edtja a liszt szachariz\u00e1ci\u00f3s erej\u00e9nek aktiv\u00e1l\u00e1s\u00e1t, a t\u00e9szta l\u00e1gyabb\u00e1 v\u00e1lik, ebben az id\u0151ben a kem\u00e9ny\u00edt\u0151 elnyeli a vizet \u00e9s a paszt\u00f6riz\u00e1ci\u00f3t, \u00e9s a h\u00e1l\u00f3s glut\u00e9n a p\u00e9k\u00e1ru szervezeti szerkezet\u00e9nek kialakul\u00e1s\u00e1val egy\u00fctt.<\/p>\n<p><strong>2. Feh\u00e9rje tulajdons\u00e1gok<\/strong><br \/>\nA lisztben l\u00e9v\u0151 feh\u00e9rje f\u0151k\u00e9nt gliadin \u00e9s a b\u00faza glut\u00e9n, amely a liszt feh\u00e9rj\u00e9j\u00e9nek k\u00f6r\u00fclbel\u00fcl 80% r\u00e9sz\u00e9t teszi ki, a glut\u00e9nk\u00e9pz\u0151d\u00e9s f\u0151 \u00f6sszetev\u0151je. A gliadin \u00e9s a b\u00fazaglut\u00e9n vizet vesz fel, \u00e9s \u00edgy egy l\u00e1gy zselatinos anyagot k\u00e9pez, a glut\u00e9nt. A glut\u00e9n rugalmas, ny\u00fajthat\u00f3, sz\u00edv\u00f3s, k\u00e9pl\u00e9keny \u00e9s k\u00e9pl\u00e9keny.<\/p>\n<p>A feh\u00e9rj\u00e9k v\u00edzfelv\u00e9tel\u00e9nek folyamata \u00e9s az \u00e1ltaluk k\u00e9pzett glut\u00e9n tulajdons\u00e1gai nagy jelent\u0151s\u00e9ggel b\u00edrnak a s\u00fct\u00e9si folyamatban.<br \/>\nA t\u00e9sztak\u00e9sz\u00edt\u00e9s sor\u00e1n a feh\u00e9rj\u00e9k v\u00edzfelv\u00e9tel\u00e9vel k\u00e9pz\u0151d\u0151 glut\u00e9n l\u00e1gy text\u00far\u00e1t ad a t\u00e9szt\u00e1nak, amely rugalmas, sz\u00edv\u00f3s \u00e9s ny\u00fajthat\u00f3. A t\u00e9szta erjed\u00e9se sor\u00e1n a glut\u00e9n \u00e1ltal k\u00e9pzett h\u00e1l\u00f3s szerkezetnek k\u00f6sz\u00f6nhet\u0151en, amikor az \u00e9leszt\u0151 sz\u00e9n-dioxid g\u00e1zt l\u00e9legez ki, a h\u00e1l\u00f3s glut\u00e9n ny\u00fajthat\u00f3s\u00e1ga miatt egy g\u00e1zbubor\u00e9kokat tartalmaz\u00f3 filmet k\u00e9pez, amely ellen\u00e1ll a g\u00e1z t\u00e1gul\u00e1s\u00e1nak \u00e9s megakad\u00e1lyozza a g\u00e1z t\u00e1voz\u00e1s\u00e1t, az \u00e9leszt\u0151 pedig tov\u00e1bb termel g\u00e1zt, ami fokozatosan n\u00f6veli a t\u00e9szta m\u00e9ret\u00e9t.<\/p>\n<p>Az \u00e9rlel\u00e9si folyamat sor\u00e1n a liszt a glut\u00e9nh\u00e1l\u00f3s szerkezet \u00e9s a kem\u00e9ny\u00edt\u0151 t\u00f6ltel\u00e9k miatt a p\u00e9k\u00e1rukban a \"v\u00e1z\" szerep\u00e9t t\u00f6lti be, ami lehet\u0151v\u00e9 teszi, hogy a t\u00e9sztaembri\u00f3 stabil szervezeti strukt\u00far\u00e1t alak\u00edtson ki az \u00e9rlel\u00e9si folyamat sor\u00e1n.<\/p>\n<p>A feh\u00e9rje v\u00edzfelv\u00e9tele a glut\u00e9nk\u00e9pz\u00e9shez a t\u00e9szta nyugalmi idej\u00e9vel, a kever\u00e9s intenzit\u00e1s\u00e1val \u00e9s a t\u00e9szta h\u0151m\u00e9rs\u00e9klet\u00e9vel f\u00fcgg \u00f6ssze. A feh\u00e9rje v\u00edzfelv\u00e9tel\u00e9nek a glut\u00e9n kialakul\u00e1s\u00e1hoz egy bizonyos id\u0151n kereszt\u00fcl kell haladnia, ez\u00e9rt a t\u00e9szta egy ideig pihen, hogy a feh\u00e9rje v\u00edzfelv\u00e9tele elegend\u0151 legyen, ami el\u0151seg\u00edti a glut\u00e9n kialakul\u00e1s\u00e1t, a t\u00e9szta \u00e1ltal\u00e1nos pihen\u00e9si ideje 20 percig megfelel\u0151.<\/p>\n<p>A t\u00e9szta a kever\u00e9si folyamatban el\u0151seg\u00edtheti a feh\u00e9rje v\u00edzfelv\u00e9teli sebess\u00e9g\u00e9t, de vigy\u00e1zzon, hogy ne keverje t\u00fal sok\u00e1ig, k\u00fcl\u00f6nben elpuszt\u00edtja a glut\u00e9nt, \u00e9s cs\u00f6kkenti a glut\u00e9n gener\u00e1ci\u00f3j\u00e1t. A h\u0151m\u00e9rs\u00e9kletnek nagy befoly\u00e1sa van a glut\u00e9n kialakul\u00e1s\u00e1ra. Az optim\u00e1lis h\u0151m\u00e9rs\u00e9klet 30-40 \u2103, amikor a feh\u00e9rje v\u00edzfelv\u00e9teli sebess\u00e9ge ak\u00e1r 150%, a glut\u00e9n keletkez\u00e9se magasabb. A t\u00fal alacsony h\u0151m\u00e9rs\u00e9kleten a glut\u00e9n duzzad\u00e1si folyamata k\u00e9sik, a glut\u00e9nk\u00e9pz\u0151d\u00e9s m\u00e9rt\u00e9ke alacsony. A h\u0151m\u00e9rs\u00e9klet t\u00fal magas, p\u00e9ld\u00e1ul 60-70 \u2103 h\u0151m\u00e9rs\u00e9kleten, a feh\u00e9rje h\u0151 denatur\u00e1ci\u00f3ja, a v\u00edzfelvev\u0151 k\u00e9pess\u00e9g cs\u00f6kken, a duzzad\u00e1s cs\u00f6kken, a t\u00e9szta fokozatosan megszil\u00e1rdul, a glut\u00e9n cs\u00f6kken, a t\u00e9szta rugalmass\u00e1ga \u00e9s ny\u00fal\u00e1sa gyeng\u00fcl, a plaszticit\u00e1s n\u0151.<\/p>\n<p><strong>3. Egy\u00e9b k\u00e9miai \u00f6sszetev\u0151k tulajdons\u00e1gai<\/strong><br \/>\nA liszt a kem\u00e9ny\u00edt\u0151n \u00e9s a feh\u00e9rj\u00e9n k\u00edv\u00fcl oldhat\u00f3 cukrot, cellul\u00f3zt, zs\u00edrt, enzimeket \u00e9s szervetlen s\u00f3kat, vitaminokat stb. is tartalmaz. Ezek a k\u00e9miai \u00f6sszetev\u0151k is hat\u00e1ssal vannak a s\u00fct\u00e9si folyamatra.<\/p>\n<p><strong>(1) Oldhat\u00f3 cukor:<\/strong> a lisztben l\u00e9v\u0151 oldhat\u00f3 cukor a szachar\u00f3z, a malt\u00f3z \u00e9s a gl\u00fck\u00f3z. Tartalma nem sok, de a t\u00e9szta erjed\u00e9si folyamat\u00e1ban \u00e9leszt\u0151 t\u00e1panyagk\u00e9nt haszn\u00e1lhat\u00f3, de el\u0151seg\u00edti a term\u00e9kek sz\u00edn\u00e9nek, arom\u00e1j\u00e1nak \u00e9s \u00edz\u00e9nek kialakul\u00e1s\u00e1t is.<\/p>\n<p><strong>(2) Cellul\u00f3z:<\/strong> f\u0151k\u00e9nt a b\u00fazah\u00e9jban tal\u00e1lhat\u00f3. Bizonyos mennyis\u00e9g\u0171 cellul\u00f3z jelenl\u00e9te el\u0151seg\u00edti a gyomor-b\u00e9lrendszer perisztaltik\u00e1j\u00e1t, el\u0151seg\u00edtve a szervezet em\u00e9szt\u00e9s\u00e9t \u00e9s a t\u00e1pl\u00e1l\u00e9k felsz\u00edv\u00f3d\u00e1s\u00e1t. A f\u00e9lcellul\u00f3z funkci\u00f3ja a t\u00e9szta szil\u00e1rds\u00e1g\u00e1nak fokoz\u00e1sa \u00e9s a term\u00e9kek \u00f6reged\u00e9s\u00e9nek megakad\u00e1lyoz\u00e1sa.<\/p>\n<p><strong>(3) Zs\u00edr:<\/strong> A liszt zs\u00edrtartalma mind\u00f6ssze 1 -2%. Az endospermiumban l\u00e9v\u0151 lipidek fontos szerepet j\u00e1tszanak a glut\u00e9nk\u00e9pz\u0151d\u00e9sben. K\u00f6z\u00fcl\u00fck a lecitin j\u00f3 emulge\u00e1l\u00f3szer, amely finom, puha \u00e9s \u00f6reged\u00e9sg\u00e1tl\u00f3 hat\u00e1s\u00fav\u00e1 teheti a term\u00e9kszervez\u00e9st.<\/p>\n<p><strong>(4) Enzimek:<\/strong> A lisztben l\u00e9v\u0151 enzimek els\u0151sorban amil\u00e1z, prote\u00e1z \u00e9s lip\u00e1z.<\/p>\n<p>Az enzim egyfajta feh\u00e9rje, az amil\u00e1z \u00e9s a prote\u00e1z pedig nagy hat\u00e1ssal van a s\u00fct\u00e9si folyamatra. Az amil\u00e1z k\u00e9pes a kem\u00e9ny\u00edt\u0151t malt\u00f3zz\u00e1 \u00e9s gl\u00fck\u00f3zz\u00e1 alak\u00edtani az erjesztett t\u00e9szt\u00e1ban, energi\u00e1t biztos\u00edtva az \u00e9leszt\u0151erjeszt\u00e9shez, \u00e9s nagym\u00e9rt\u00e9kben jav\u00edtva a keny\u00e9r min\u0151s\u00e9g\u00e9t a s\u00fct\u00e9s sor\u00e1n. A prote\u00e1zok katabolikus hat\u00e1sa l\u00e1gy\u00edtja a lisztet \u00e9s cs\u00f6kkenti a liszt feldolgoz\u00e1si tulajdons\u00e1gait.<\/p>\n<p>A kever\u00e9s \u00e9s az erjeszt\u00e9s sor\u00e1n cs\u00f6kkenti a glut\u00e9n szil\u00e1rds\u00e1g\u00e1t, seg\u00edti a glut\u00e9n teljes kit\u00e1gul\u00e1s\u00e1t \u00e9s ler\u00f6vid\u00edti a kever\u00e9si id\u0151t. A liszt t\u00e1rol\u00e1sa sor\u00e1n a lip\u00e1z bomlaszt\u00f3 hat\u00e1sa hajlamos a liszt avasod\u00e1s\u00e1ra \u00e9s a liszt min\u0151s\u00e9g\u00e9nek roml\u00e1s\u00e1ra.<\/p>\n<p><strong>Liszt alkalmaz\u00e1sa<\/strong><\/p>\n<p><strong>1. Keny\u00e9r:<\/strong><br \/>\nA keny\u00e9r feh\u00e9rjetartalma 1 2 -1 5 %, a nedves glut\u00e9n a keny\u00e9r speci\u00e1lis lisztj\u00e9nek k\u00f6r\u00fclbel\u00fcl 35%-je.<\/p>\n<p><strong>2. Vegyes t\u00e9szta \u00e9s t\u00e9szta sz\u00e1raz pontok:<\/strong><br \/>\nA liszt feh\u00e9rjetartalma 7 -9%, nedves glut\u00e9ntartalma &lt;25%.<\/p>\n<p><strong>3. Torta:<\/strong><br \/>\nA liszt feh\u00e9rjetartalma 7 -9%, nedves glut\u00e9ntartalma &lt;25%.<\/p>\n<p><strong>4. Ropog\u00f3s t\u00e9szta:<\/strong><br \/>\nA liszt feh\u00e9rjetartalma 10-12%, nedves glut\u00e9ntartalma k\u00f6r\u00fclbel\u00fcl 30%.<\/p>","protected":false},"excerpt":{"rendered":"<p>Categorized by protein content, at present we usually divide flour into three categories: 1. High gluten flour (strong flour, high protein flour or bread flour): protein content of 12% to 15%, wet gluten weight &gt;35%. High gluten flour is suitable for making bread, shortcrust pastry, puff pastry and muffins. 2. 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