{"id":8860,"date":"2024-08-15T08:18:37","date_gmt":"2024-08-15T08:18:37","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8860"},"modified":"2024-08-15T08:18:37","modified_gmt":"2024-08-15T08:18:37","slug":"modified-starches-2","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/modified-starches-2\/","title":{"rendered":"Milyen felhaszn\u00e1l\u00e1si ter\u00fcletei vannak a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151knek a s\u00fct\u0151iparban?"},"content":{"rendered":"

Alkalmaz\u00e1s s\u00fctem\u00e9nyben \u00e9s keny\u00e9rben<\/strong><\/p>\n

A hagyom\u00e1nyos s\u00fctem\u00e9ny- \u00e9s keny\u00e9rk\u00e9sz\u00edt\u00e9s sor\u00e1n \u00e1ltal\u00e1ban lisztet, toj\u00e1st, olajat \u00e9s cukrot haszn\u00e1lnak a recept\u00fara f\u0151 \u00f6sszetev\u0151jek\u00e9nt, \u00e9s egyes term\u00e9kekhez a glut\u00e9n cs\u00f6kkent\u00e9se \u00e9rdek\u00e9ben kukoricakem\u00e9ny\u00edt\u0151t is adnak. A b\u00fazakem\u00e9ny\u00edt\u0151ben l\u00e9v\u0151 egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 \u00e9s a lisztben l\u00e9v\u0151 kukoricakem\u00e9ny\u00edt\u0151 magas tartalma miatt, \u00e9s az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 k\u00f6nnyen kisz\u00e1rad \u00e9s megkem\u00e9nyedik a hossz\u00fa t\u00e1v\u00fa elhelyez\u00e9s sor\u00e1n, ami befoly\u00e1solja a term\u00e9k min\u0151s\u00e9g\u00e9t, \u00edgy a kem\u00e9ny\u00edt\u0151 nem rendelkezik elegend\u0151 v\u00edzvisszatart\u00e1ssal, ami a torta \u00f6reged\u00e9s\u00e9nek egyik f\u0151 oka, \u00e9s a helyzet jav\u00edt\u00e1sa \u00e9rdek\u00e9ben a megfelel\u0151 mennyis\u00e9g\u0171 m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151t lehet hozz\u00e1adni.<\/p>\n

A k\u00e9p forr\u00e1sa: Creative Post<\/p>\n

A hidroxipropil-diaszt\u00e1rfoszf\u00e1t vagy acetil\u00e1lt diaszt\u00e1rfoszf\u00e1t a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151ben a hidrofil csoportok bevezet\u00e9se miatt j\u00f3 hidrofilit\u00e1ssal \u00e9s v\u00edzvisszatart\u00e1ssal rendelkezik, ami jelent\u0151sen jav\u00edthatja a s\u00fctem\u00e9ny v\u00edzvisszatart\u00e1s\u00e1t, lass\u00edthatja az \u00f6reged\u00e9si folyamatot, \u00e9s nyilv\u00e1nval\u00f3an jav\u00edthatja a term\u00e9kek \u00edz\u00e9t \u00e9s eltarthat\u00f3s\u00e1g\u00e1t.<\/p>\n

Az alacsony paszt\u00e1z\u00e1si h\u0151m\u00e9rs\u00e9klet \u00e9s a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 finom szervez\u00e9se a s\u00fctem\u00e9ny \u00edz\u00e9t sim\u00e1v\u00e1 \u00e9s a Q rugalmas szervezet\u00e9t rugalmass\u00e1 teheti. A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 nyersanyaga viaszos kukoricakem\u00e9ny\u00edt\u0151 vagy t\u00e1pi\u00f3ka kem\u00e9ny\u00edt\u0151 lehet, \u00e9s a hozz\u00e1adott mennyis\u00e9g 5~20% liszt.<\/p>\n

A torta k\u00e9szterm\u00e9ke finom szervezet\u0171, puffadt \u00e9s puha, valamint Q-\u00edz\u0171, \u00e9s a term\u00e9k 30 nap alatt kevesebb vizet vesz\u00edt -18 Celsius-fokos fagyaszt\u00e1si \u00e1llapotban, \u00e9s a torta felolvaszt\u00e1s ut\u00e1n nedves \u00e9s j\u00f3 rugalmass\u00e1g\u00fa marad.<\/p>\n

Alkalmaz\u00e1s gy\u00fcm\u00f6lcsmassz\u00e1ban \u00e9s lekv\u00e1rban<\/strong><\/p>\n

T\u00e1gabb \u00e9rtelemben a gy\u00fcm\u00f6lcst\u00e9szta lekv\u00e1r t\u00e9sztakr\u00e9mre, dekorat\u00edv lekv\u00e1rra, szendvicsdzsem t\u00f6ltel\u00e9kkel val\u00f3 s\u00fct\u00e9sre oszlik. A lamin\u00e1l\u00f3 gy\u00fcm\u00f6lcst\u00e9szta alkalmaz\u00e1s\u00e1ban a t\u00e9sztad\u00edsz\u00edt\u00e9sben l\u00e9v\u0151 gy\u00fcm\u00f6lcspaszta fontos szerepet j\u00e1tszik a ken\u00e9sben \u00e9s a lamin\u00e1l\u00e1sban, \u00e9s a term\u00e9k min\u0151s\u00e9ge k\u00f6zvetlen\u00fcl befoly\u00e1solja a lamin\u00e1l\u00f3 hat\u00e1st. Az \u00e9terez\u00e9s \u00e9s a t\u00e9rh\u00e1l\u00f3s\u00edt\u00f3 vegy\u00fclet denatur\u00e1l\u00e1sa r\u00e9v\u00e9n a kem\u00e9ny\u00edt\u0151 j\u00f3 kenhet\u0151s\u00e9ggel, plaszticit\u00e1ssal, nagy f\u00e9nyer\u0151vel rendelkez\u0151 kem\u00e9ny\u00edt\u0151b\u0151l kiel\u00e9g\u00edt\u0151 gy\u00fcm\u00f6lcspaszta k\u00e9sz\u00edthet\u0151. Ugyanakkor a t\u00e9rh\u00e1l\u00f3s\u00edtott stabiliz\u00e1lt kem\u00e9ny\u00edt\u0151 j\u00f3 emulge\u00e1l\u00f3 tulajdons\u00e1ggal rendelkezik, amely egy\u00fctt haszn\u00e1lhat\u00f3 a kr\u00e9mmel \u00e9s \u00edgy tov\u00e1bb, \u00e9s j\u00f3 hat\u00e1st gyakorol a keretek m\u00f3dos\u00edt\u00e1s\u00e1ra a s\u00fctem\u00e9nyek \u00e9s s\u00fctem\u00e9nyek d\u00edsz\u00edt\u00e9s\u00e9ben.<\/p>\n

A s\u00fct\u0151lekv\u00e1r s\u00fct\u00e9si ellen\u00e1ll\u00e1sa a legfontosabb teljes\u00edtm\u00e9nyk\u00f6vetelm\u00e9ny. A rossz min\u0151s\u00e9g\u0171 lekv\u00e1r a keny\u00e9rt\u00f6ltel\u00e9k s\u00fct\u00e9sekor hajlamos \u00f6sszeesni, alakot v\u00e1ltoztatni, nedvess\u00e9get vesz\u00edteni stb., \u00e9s a fel\u00fclete is hajlamos a fel\u00fcleti h\u00e1ml\u00e1sra, sz\u00e1raz r\u00e1ncokra stb., ami s\u00falyosan befoly\u00e1solja a term\u00e9k min\u0151s\u00e9g\u00e9t \u00e9s megjelen\u00e9s\u00e9t.<\/p>\n

A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151ben l\u00e9v\u0151 t\u00e9rh\u00e1l\u00f3s\u00edtott \u00e9terezett kem\u00e9ny\u00edt\u0151 a t\u00e9rh\u00e1l\u00f3s k\u00f6t\u00e9sek bevezet\u00e9se miatt jav\u00edtja a kem\u00e9ny\u00edt\u0151szemcs\u00e9k szerkezet\u00e9t. A kem\u00e9ny\u00edt\u0151 ellen\u00e1ll\u00f3k\u00e9pess\u00e9ge a k\u00fcls\u0151 er\u0151k (kever\u00e9s \u00e9s ny\u00edr\u00e1s, alacsony pH) rombol\u00f3 hat\u00e1sainak jelent\u0151sen javul, ami lehet\u0151v\u00e9 teszi, hogy a kem\u00e9ny\u00edt\u0151 meg\u0151rizze eredeti tulajdons\u00e1gait, \u00e9s elker\u00fclhet\u0151v\u00e9 teszi a v\u00e9konyod\u00e1s \u00e9s v\u00edztelen\u00edt\u00e9s miatti \u00f6sszees\u00e9st \u00e9s felf\u00fav\u00f3d\u00e1st. Ugyanakkor a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 az \u00e9szteres\u00edt\u00e9si \u00e9s \u00e9teres\u00edt\u00e9si reakci\u00f3k r\u00e9v\u00e9n jav\u00edtja az \u00e1tl\u00e1tsz\u00f3s\u00e1got \u00e9s a stabilit\u00e1st, megoldja a lekv\u00e1r v\u00edzvesztes\u00e9g\u00e9nek probl\u00e9m\u00e1j\u00e1t, \u00e9s f\u00e9nyes megjelen\u00e9s\u0171v\u00e9 teszi a lekv\u00e1rt. Magas h\u0151m\u00e9rs\u00e9klet\u0171 s\u00fct\u00e9s \u00e9s hossz\u00fa ideig tart\u00f3 t\u00e1rol\u00e1s ut\u00e1n a lekv\u00e1r m\u00e9g mindig k\u00e9pes meg\u0151rizni sima test\u00e9t, nem omlik \u00f6ssze, nem h\u00e1mlik, nem h\u00edgul, nem v\u00e1lik le, vil\u00e1gos sz\u00edn\u0171 \u00e9s j\u00f3l kenhet\u0151. A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 a gy\u00fcm\u00f6lcst\u00e9szta lekv\u00e1r gy\u00fcm\u00f6lcs t\u00f6ltel\u00e9k \u00e1ltal\u00e1nos adagol\u00e1sa 4 ~ 8%, nyersanyag kiv\u00e1laszt\u00e1sa viaszos kukorica m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 el\u0151ny\u00f6s.<\/p>\n

Dzsem recept tok:<\/strong><\/p>\n

Feh\u00e9r cukor 35%, mal\u00e1tacukorszirup 20%, pektin 0,5%, hidroxipropil-diaszt\u00e1rfoszf\u00e1t 5%, citromsav 0,3%, kalcium-klorid 0,05%, megfelel\u0151 mennyis\u00e9g\u0171 sz\u00ednez\u00e9k, megfelel\u0151 mennyis\u00e9g\u0171 aroma, v\u00edz 40%. Az ilyen ar\u00e1nyban el\u0151\u00e1ll\u00edtott lekv\u00e1r j\u00f3 f\u00e9ny\u0171, j\u00f3l kenhet\u0151, k\u00e9pl\u00e9keny, j\u00f3 \u00edzletess\u00e9g\u0171 \u00e9s sav\u00e1ll\u00f3.<\/p>\n

Alkalmaz\u00e1s a holdtort\u00e1k t\u00f6ltel\u00e9k\u00e9ben<\/strong><\/p>\n

A holdtortat\u00f6ltel\u00e9keket a k\u00fcl\u00f6nb\u00f6z\u0151 felhaszn\u00e1lt nyersanyagok szerint tiszta l\u00f3tuszmagpaszta t\u00f6ltel\u00e9kre, illatos l\u00f3tuszmagpaszta t\u00f6ltel\u00e9kre, babpaszta t\u00f6ltel\u00e9kre, s\u00e1rga tejt\u00f6ltel\u00e9kre, gy\u00fcm\u00f6lcst\u00f6ltel\u00e9kre \u00e9s \u00edgy tov\u00e1bb lehet osztani. Ezek a t\u00f6ltel\u00e9kek \u00e1ltal\u00e1ban l\u00f3tuszmagb\u00f3l, babb\u00f3l, gy\u00fcm\u00f6lcs\u00f6kb\u0151l stb. k\u00e9sz\u00fclnek f\u0151 t\u00f6ltel\u00e9kk\u00e9nt, cukor, olaj, eredeti kem\u00e9ny\u00edt\u0151, arom\u00e1k stb. hozz\u00e1ad\u00e1s\u00e1val. Az eredeti kem\u00e9ny\u00edt\u0151 \u00e9s a babok a nyersanyag belsej\u00e9ben a kem\u00e9ny\u00edt\u0151 \u00f6reged\u00e9si jelens\u00e9g\u00e9nek instabilit\u00e1sa miatt a t\u00f6ltel\u00e9kek gyakran megjelennek a felsz\u00ednen a fel\u00fcleti sz\u00e1raz reped\u00e9s, a homok kem\u00e9nyed\u00e9se, a rossz \u00e1tl\u00e1that\u00f3s\u00e1g, a rossz sz\u00edn \u00e9s m\u00e1s nemk\u00edv\u00e1natos jelens\u00e9gek.<\/p>\n

Annak \u00e9rdek\u00e9ben, hogy megoldja a fenti probl\u00e9m\u00e1kat, n\u00e9h\u00e1ny gy\u00e1rt\u00f3 a gy\u00e1rt\u00e1si folyamat megv\u00e1ltoztat\u00e1s\u00e1val \u00e9s a nyersanyagok \u00e9s seg\u00e9danyagok \u00f6sszet\u00e9tel\u00e9t, bizonyos eredm\u00e9nyeket \u00e9rt el, most \u00e1ltal\u00e1ban haszn\u00e1lj\u00e1k hozz\u00e1 egy bizonyos mennyis\u00e9g\u0171 seg\u00e9danyagok (f\u0151leg \u00e9lelmiszer s\u0171r\u00edt\u0151anyagok, stabiliz\u00e1torok \u00e9s egy\u00e9b \u00f6sszetett adal\u00e9kanyagok), hogy megoldja a probl\u00e9m\u00e1t, de a k\u00f6lts\u00e9g egy ilyen n\u00f6veked\u00e9s egy nagyon nagy. Annak \u00e9rdek\u00e9ben, hogy t\u00fckr\u00f6zze a term\u00e9k term\u00e9szetes jelleg\u00e9t \u00e9s el\u00e9rje a k\u00edv\u00e1nt hat\u00e1st, sok gy\u00e1rt\u00f3 a term\u00e9k min\u0151s\u00e9g\u00e9nek jav\u00edt\u00e1sa \u00e9rdek\u00e9ben bizonyos mennyis\u00e9g\u0171 m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151t ad hozz\u00e1.<\/p>\n

A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 er\u0151s v\u00edzfelvev\u0151 \u00e9s v\u00edzmegtart\u00f3 tulajdons\u00e1gokkal, nagy \u00e1tl\u00e1that\u00f3s\u00e1ggal, j\u00f3 filmk\u00e9pz\u0151 tulajdons\u00e1gokkal, er\u0151s stabilit\u00e1ssal \u00e9s egy\u00e9b jellemz\u0151kkel rendelkezik, ami nagyon j\u00f3 lehet a t\u00f6ltel\u00e9kek nedvess\u00e9gtartalm\u00e1nak jav\u00edt\u00e1s\u00e1ra, ami el\u0151seg\u00edti a term\u00e9k fel\u00fclet\u00e9nek simas\u00e1g\u00e1t. A kem\u00e9ny\u00edt\u0151 paszt\u0151r\u00f6z\u00e9s ut\u00e1n j\u00f3 \u00e1tl\u00e1tsz\u00f3s\u00e1ggal \u00e9s fel\u00fcleti csillog\u00e1ssal rendelkezik, \u00e9s j\u00f3l kombin\u00e1lhat\u00f3 a cukoranyagokkal, hogy \u00e1tl\u00e1tsz\u00f3 \u00e9s rugalmas homog\u00e9n diszperzi\u00f3s rendszert alkosson, ez\u00e1ltal stabilabb\u00e1 t\u00e9ve a term\u00e9ket.<\/p>\n

Mivel a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 a hidrofilit\u00e1s \u00e9s a t\u00e9rbeli stabilit\u00e1s fokoz\u00e1sa \u00e9rdek\u00e9ben m\u00e1s idegen pol\u00e1ris csoportokat is bevezet, a term\u00e9kekben l\u00e9v\u0151 bizonyos \u00f6sszetev\u0151kkel j\u00f3l komplex\u00e1l\u00f3dhat, \u00e9s stabil anyagokat k\u00e9pezhet, ami jav\u00edthatja a term\u00e9kek \u00edz\u00e9t \u00e9s sz\u00edn\u00e9t. Ek\u00f6zben a term\u00e9k jobb sav- \u00e9s h\u0151\u00e1ll\u00f3s\u00e1ggal rendelkezik, ami er\u0151s\u00edtheti a term\u00e9k feldolgozhat\u00f3s\u00e1g\u00e1t. A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 adal\u00e9kanyag mennyis\u00e9ge 2% \u00e9s 8% k\u00f6z\u00f6tt van a k\u00e9szterm\u00e9kben, \u00e9s a nyersanyag kiv\u00e1laszt\u00e1s\u00e1n\u00e1l a viaszos kukoricakem\u00e9ny\u00edt\u0151 \u00e9s a t\u00e1pi\u00f3ka kem\u00e9ny\u00edt\u0151 el\u0151nyben r\u00e9szes\u00fcl.<\/p>\n

Alkalmaz\u00e1s a s\u00fct\u00e9s lengyel<\/strong><\/p>\n

A s\u00fct\u0151iparban sok term\u00e9k fel\u00fclet\u00e9t kell bevonni vagy lakkozni, mint p\u00e9ld\u00e1ul a rizskekszek, di\u00f3f\u00e9l\u00e9k stb. A fel\u00fcletnek meg kell tapadnia a f\u0171szerez\u00e9shez, \u00e9s meg kell akad\u00e1lyozni, hogy nedvess\u00e9get sz\u00edvjon mag\u00e1ba. A f\u00e9nyes megjelen\u00e9s meg\u0151rz\u00e9se \u00e9rdek\u00e9ben a di\u00f3term\u00e9kek kellemes f\u00e9nyt szeretn\u00e9nek a s\u00fct\u00e9s ut\u00e1n is. A hagyom\u00e1nyos gy\u00e1rt\u00e1si m\u00f3dszer a kolloid vagy maltodextrin, az eredeti kem\u00e9ny\u00edt\u0151 haszn\u00e1lata a s\u0171r\u00edt\u0151 tapad\u00e1shoz, de a kolloid, az eredeti kem\u00e9ny\u00edt\u0151 nagy konzisztenci\u00e1ja miatt a kenhet\u0151s\u00e9g nem j\u00f3, a bevonat k\u00f6nnyen okozhat egyenetlen vagy alacsony szil\u00e1rds\u00e1got, az \u00edz nehezen adszorbe\u00e1lhat\u00f3.<\/p>\n

A maltodextrint nem k\u00f6nny\u0171 megtartani \u00e9s k\u00f6tni a term\u00e9ket a term\u00e9k magas nedvess\u00e9gfelv\u00e9tele miatt. Olyan kem\u00e9ny\u00edt\u0151re van sz\u00fcks\u00e9g, amelyet \u00fagy lehet be\u00e1ll\u00edtani, hogy magas szil\u00e1rdanyag-tartalommal rendelkezzen \u00e9s gyorsan sz\u00e1radjon, hogy n\u00f6velje a term\u00e9k sz\u00edn\u00e9t \u00e9s csillog\u00e1s\u00e1t.<\/p>\n

Az oxid\u00e1lt hidroxipropil-kem\u00e9ny\u00edt\u0151 alacsony viszkozit\u00e1s\u00fa, j\u00f3 filmk\u00e9pz\u0151 tulajdons\u00e1gokkal rendelkezik, rugalmas, nem repedez\u0151 filmet k\u00e9pezhet, er\u0151s tapad\u00e1ssal rendelkezik, k\u00e9pes fenntartani a s\u00fclt term\u00e9kek bels\u0151 szerkezet\u00e9t. A hozz\u00e1adott mennyis\u00e9g 5% - 10% az \u00edz, a paszta felhaszn\u00e1l\u00e1s el\u0151tt meleg\u00edtse fel, \u00e9s \u00f6ntse a s\u00fct\u00f6tt term\u00e9kek fel\u00fclet\u00e9re s\u00fct\u00e9s el\u0151tt vagy ut\u00e1n.<\/p>","protected":false},"excerpt":{"rendered":"

Alkalmaz\u00e1s s\u00fctem\u00e9nyekben \u00e9s keny\u00e9rben A hagyom\u00e1nyos s\u00fctem\u00e9ny- \u00e9s keny\u00e9rgy\u00e1rt\u00e1sban \u00e1ltal\u00e1ban lisztet, toj\u00e1st, olajat \u00e9s cukrot haszn\u00e1lnak a recept\u00fara f\u0151 \u00f6sszetev\u0151jek\u00e9nt, \u00e9s n\u00e9h\u00e1ny term\u00e9khez kukoricakem\u00e9ny\u00edt\u0151t adnak a glut\u00e9n cs\u00f6kkent\u00e9se \u00e9rdek\u00e9ben. A b\u00fazakem\u00e9ny\u00edt\u0151 \u00e9s a kukoricakem\u00e9ny\u00edt\u0151 magas egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151tartalma miatt [...]<\/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 applications of modified starches in the baked goods industry? - 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\/modified-starches-2\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the applications of modified starches in the baked goods industry? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Application in cake and bread In traditional cake and bread production, flour, eggs, oil and sugar are generally used as the main ingredients of the formula, and some products will add some corn starch in order to reduce the gluten. 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