{"id":6001,"date":"2024-08-05T15:35:10","date_gmt":"2024-08-05T15:35:10","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6001"},"modified":"2024-08-05T15:35:10","modified_gmt":"2024-08-05T15:35:10","slug":"flours","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/flours\/","title":{"rendered":"Un ve makarna \u00fcr\u00fcnlerindeki (\u00e7\u00f6rekler, eri\u015fteler, hamur tatl\u0131lar\u0131) bile\u015fenler aras\u0131ndaki ili\u015fki nedir?"},"content":{"rendered":"

Eri\u015fte yeme\u011fi s\u00fcrecinin bir \u00f6nceki halkas\u0131 olan un, eri\u015fte yeme\u011finin ihtiya\u00e7lar\u0131n\u0131 kar\u015f\u0131lamal\u0131d\u0131r. \u00c7in'in uzun bir tarihi ve b\u00fcy\u00fck bir n\u00fcfusu vard\u0131r, farkl\u0131 b\u00f6lgelerin yeme al\u0131\u015fkanl\u0131klar\u0131 ve g\u0131da yap\u0131lar\u0131 \u00e7ok karma\u015f\u0131kt\u0131r ve binlerce g\u0131da \u00e7e\u015fidi vard\u0131r.<\/p>\n

Uygunluk ve temsili \u00f6nemi incelemek i\u00e7in, analiz etmek ve ke\u015ffetmek i\u00e7in ara\u015ft\u0131rma nesnesi olarak eri\u015fte yiyeceklerinin yakla\u015f\u0131k 80%'sini olu\u015fturan buharda pi\u015firilmi\u015f ekmek, eri\u015fte ve k\u00f6fteleri al\u0131yoruz. Geleneksel yeme al\u0131\u015fkanl\u0131klar\u0131na g\u00f6re, Huaihe Nehri'nin kuzeyinde temel g\u0131da eri\u015ftedir; Huaihe Nehri'nin g\u00fcneyinde temel g\u0131da pirin\u00e7tir ve \u015fimdi ko\u015fullar\u0131n bir kar\u0131\u015f\u0131m\u0131 var, g\u00fcney eri\u015fte yiyor; kuzey daha fazla pirin\u00e7 yiyor, genel un t\u00fcketimi temelde ayn\u0131.<\/p>\n

G\u00fcneyde, kuzeyde buharda pi\u015firilmi\u015f ekmek, eri\u015fte, k\u00f6fte olarak adland\u0131r\u0131lsa da, farkl\u0131 b\u00f6lgelerin farkl\u0131 yeme al\u0131\u015fkanl\u0131klar\u0131, de\u011ferlendirme standartlar\u0131, i\u015fleme teknolojisi farkl\u0131 oldu\u011fundan, un gereksinimlerinin kalitesi de farkl\u0131d\u0131r, bu nedenle un farkl\u0131 b\u00f6lgelerin \u00f6zel ko\u015fullar\u0131na g\u00f6re ayarlanmal\u0131d\u0131r.<\/p>\n

\u00d6rne\u011fin, buharda pi\u015fmi\u015f ekmek:<\/strong>
\n\"\" \"\" \"\"<\/p>\n

Yukar\u0131daki tablodan, buharda pi\u015firilmi\u015f ekmek, k\u00f6fte, eri\u015fte ne olursa olsun, farkl\u0131 b\u00f6lgelerin farkl\u0131 s\u00fcre\u00e7lere ve farkl\u0131 de\u011ferlendirme standartlar\u0131na sahip oldu\u011funu g\u00f6rebiliriz. \u015eu anda piyasada bulunan buharda pi\u015firilmi\u015f \u00e7\u00f6rekler i\u00e7in \u00f6zel toz, k\u00f6fte i\u00e7in \u00f6zel toz ve eri\u015fte i\u00e7in \u00f6zel toz, farkl\u0131 b\u00f6lgelerdeki eri\u015fte yiyeceklerinin i\u015fleme gereksinimlerine uygun olamayan bir t\u00fcr standartla\u015ft\u0131r\u0131lm\u0131\u015f \u00fcretimdir.<\/p>\n

\u0130nsanlar\u0131n ya\u015fam standartlar\u0131n\u0131n iyile\u015fmesi ve hayat\u0131n h\u0131zlanmas\u0131yla birlikte, sanayile\u015fmi\u015f \u00fcretimin ana ak\u0131m olarak manuel \u00fcretimin yerini almas\u0131 ka\u00e7\u0131n\u0131lmazd\u0131r. Un kalitesinin istikrar\u0131 ve uzmanla\u015fmas\u0131 i\u00e7in gereklilikler daha kat\u0131 olacakt\u0131r. Farkl\u0131 pazarlar\u0131n gereksinimlerini kar\u015f\u0131lamak i\u00e7in, farkl\u0131 b\u00f6lgelerin beslenme al\u0131\u015fkanl\u0131klar\u0131 i\u00e7in \u00f6zel unlar tasarlamal\u0131y\u0131z. Dolay\u0131s\u0131yla \u00c7in'de buharda pi\u015firilmi\u015f ekmek, k\u00f6fte, eri\u015fte unu i\u00e7in birle\u015fik bir standart olmamal\u0131d\u0131r. Yaln\u0131zca \u00e7ok seviyeli, \u00e7ok t\u00fcrde \u00f6zel un pazar talebine uyum sa\u011flayabilir.<\/p>\n

Un bile\u015fenlerinin eri\u015fte \u00fcr\u00fcnlerinin kalitesi \u00fczerindeki etkisi temel g\u0131da<\/strong><\/p>\n

Hedeflenen \u00e7ok seviyeli, \u00e7ok \u00e7e\u015fitli \u00f6zel bir un \u00fcretmek i\u00e7in, farkl\u0131 g\u0131dalar\u0131n unun i\u00e7 bile\u015fenleri \u00fczerindeki gereksinimlerini anlamal\u0131y\u0131z, ba\u015fka bir deyi\u015fle, undaki hangi bile\u015fenlerin hangi g\u0131da kalitesi \u00fczerinde ne gibi bir etkisi oldu\u011fu konusunda net olmal\u0131y\u0131z?<\/p>\n

\u00c7ok say\u0131da \u00e7al\u0131\u015fma, un bile\u015fenlerinin \u00e7\u00f6reklerin kalitesi \u00fczerinde be\u015f ana madde kategorisine sahip oldu\u011funu g\u00f6stermi\u015ftir: proteinler, enzimler, ni\u015fasta, lipitler, hemisel\u00fcloz s\u0131n\u0131f\u0131.<\/p>\n

Buharda pi\u015firilmi\u015f ekme\u011fin kalitesi, bu be\u015f t\u00fcr maddenin etkile\u015fiminin kapsaml\u0131 bir yans\u0131mas\u0131d\u0131r; ve eri\u015fte, k\u00f6fte, pi\u015firme kalitesi fakt\u00f6rlerinin i\u015flenmesi esas olarak protein ve ni\u015fastad\u0131r. \u00dcretim s\u00fcrecinde protein ana etki fakt\u00f6r\u00fcd\u00fcr ve pi\u015firilirken ni\u015fasta eri\u015ftenin yap\u0131s\u0131n\u0131 ve tad\u0131n\u0131 do\u011frudan etkiler. Pi\u015fmi\u015f eri\u015fte ve k\u00f6ftelerin elastikiyeti ve viskozitesi hamurdan 10-100 kat daha y\u00fcksek oldu\u011fundan, eri\u015fte ve k\u00f6ftelerdeki su i\u00e7eri\u011fi 400-500% olup hamurdan \u00e7ok daha y\u00fcksektir. Protein i\u00e7eri\u011finin bu sistemin mekanik \u00f6zellikleri \u00fczerinde b\u00fcy\u00fck bir etkisi oldu\u011fu varsay\u0131labilir, ancak eri\u015fte ve k\u00f6ftelerin fiziksel ve kimyasal \u00f6zelliklerinin \u00e7o\u011fu proteinden ziyade ni\u015fastan\u0131n yap\u0131\u015ft\u0131r\u0131lmas\u0131na atfedilmelidir.<\/p>\n

Unun be\u015f bile\u015feni ile buharda pi\u015firilmi\u015f \u00e7\u00f6reklerin kalitesi aras\u0131ndaki ili\u015fki<\/strong>
\n\"\"<\/p>\n

\"\"<\/p>\n

Tablodan, undaki \u00e7e\u015fitli bile\u015fenlerin buharda pi\u015firilmi\u015f ekmek, eri\u015fte ve k\u00f6fte kalitesi \u00fczerindeki etkisini g\u00f6rebiliriz. Bu \u015fekilde, \u00e7e\u015fitli spesiyaliteler \u00fcretirken, g\u0131da kalitesinin gerekliliklerine kar\u015f\u0131l\u0131k gelen \u00e7e\u015fitli bile\u015fenlerin en iyi kombinasyonunu bulabiliriz. Ancak \u015fu anda \u00f6zel un \u00fcretmenin en yayg\u0131n yolu bu\u011fday ve unu e\u015fle\u015ftirmektir, ancak unun uyum kalitesini art\u0131rabilir, ancak \u00f6zel unun uzmanla\u015fmas\u0131 sorununu \u00e7\u00f6zemez.<\/p>\n

Mevcut \u00f6zel un \u00fcretimindeki sorunlar<\/strong><\/p>\n

Birincisi:<\/strong> \u00c7ok fazla bu\u011fday \u00e7e\u015fidi \u00e7ok heterojendir, bir yandan bize aralar\u0131ndan se\u00e7im yapabilece\u011fimiz \u00e7ok say\u0131da numune sa\u011flamas\u0131na ra\u011fmen, \u00e7e\u015fit \u00e7e\u015fitlili\u011fi nedeniyle her numunenin miktar\u0131 azd\u0131r, kalitesi sabit de\u011fildir, bu verileri temelin \u00fcretimi i\u00e7in veri taban\u0131na girmek zordur.<\/p>\n

\u0130kinci olarak,<\/strong> bu\u011fday kalitesi istikrars\u0131zd\u0131r: 1) \u00c7in'deki geni\u015f enlem aral\u0131\u011f\u0131 nedeniyle, farkl\u0131 alanlarda ekilen ayn\u0131 \u00e7e\u015fidin kalitesi ayn\u0131 de\u011fildir. 2) Tar\u0131m politikam\u0131z, geni\u015f bir alanda birle\u015fik bir ekim durumu olu\u015fturmay\u0131 zorla\u015ft\u0131rmaktad\u0131r. 3) Tohum ve tarla y\u00f6netiminde tekd\u00fczelik sa\u011flamak zordur. 4) Hasat s\u0131ras\u0131nda hava durumu bu\u011fday\u0131n kalitesini do\u011frudan etkilemektedir. 5) Mevcut depolama ko\u015fullar\u0131nda kaliteyi yakalamak zordur ve \u00e7e\u015fitler ayr\u0131 ayr\u0131 depolan\u0131r. Un de\u011firmencili\u011finde kullan\u0131lan bu\u011fday\u0131n kalitesi \u00e7ok dengesizdir ve kalite de\u011fi\u015fikliklerini kavramak zordur.<\/p>\n

\u00dc\u00e7\u00fcnc\u00fcs\u00fc:<\/strong> her t\u00fcr bu\u011fday, her t\u00fcr un organik bir komplekstir, tek bir bile\u015fen de\u011fildir, \u00f6nceki analizden, her t\u00fcr g\u0131da, belirli bir bile\u015feni art\u0131rmak i\u00e7in da\u011f\u0131t\u0131mda, un da\u011f\u0131t\u0131m\u0131nda en iyi bu\u011fday kombinasyonunun kendi i\u00e7 bile\u015fenlerine sahip olmal\u0131d\u0131r, ayn\u0131 zamanda di\u011fer bile\u015fenlerde de\u011fi\u015fikliklere neden olacakt\u0131r, bu\u011fday ile un da\u011f\u0131t\u0131m\u0131 sadece temel bir unun gereksinimlerini kar\u015f\u0131lamak i\u00e7in olu\u015fturulabilir.<\/p>\n

D\u00f6rd\u00fcnc\u00fc:<\/strong> bu\u011fday bi\u0307r organi\u0307zmadir, bi\u0307rbi\u0307ri\u0307ne kari\u015ftirilan \u00e7e\u015fi\u0307tli\u0307 bu\u011fday unlarinin organi\u0307k bi\u0307r b\u00fct\u00fcn olu\u015fturmasi zordur.<\/p>\n

Bu nedenle, farkl\u0131 b\u00f6lgelerin gereksinimlerini kar\u015f\u0131lamak i\u00e7in \u00e7ok seviyeli, \u00e7ok t\u00fcrl\u00fc \u00f6zel un \u00fcretmek, bu\u011fdaya g\u00fcvenmek, toz ile soruna bir \u00e7\u00f6z\u00fcm de\u011fildir, bu sorunu \u00e7\u00f6zmek i\u00e7in \u00e7ok disiplinli y\u00fcksek teknolojiyi kullanabiliriz.<\/p>\n

Do\u011fal ve s\u0131n\u0131f do\u011fal geli\u015ftiricilerin un bile\u015fenleri \u00fczerindeki rol\u00fc<\/strong><\/p>\n

Yukar\u0131da g\u0131da kalitesini etkileyen un bile\u015fenlerini analiz ettik ve bunlar\u0131n her birini biyolojik, em\u00fclgat\u00f6r ve di\u011fer teknolojileri kullanarak ihtiyac\u0131m\u0131z olan y\u00f6nde d\u00f6n\u00fc\u015ft\u00fcrebiliriz, b\u00f6ylece bile\u015fenlerin en iyi kombinasyonuna veya bitmi\u015f \u00fcr\u00fcn\u00fcn en iyi performans\u0131na yak\u0131n olur. Ve kulland\u0131\u011f\u0131m\u0131z t\u00fcm \u00fcr\u00fcnler, geli\u015fmekte olan g\u0131da end\u00fcstrisinin ihtiya\u00e7lar\u0131n\u0131, yani g\u00fcvenlik ve verimlili\u011fi kar\u015f\u0131lamal\u0131d\u0131r. Bu nedenle do\u011fal veya do\u011fal benzeri \u00fcr\u00fcnler kullanmal\u0131y\u0131z. G\u0131da \u00fcr\u00fcn\u00fcn\u00fcn ihtiya\u00e7lar\u0131na yakla\u015fmak veya bunlar\u0131 kar\u015f\u0131lamak i\u00e7in duruma g\u00f6re de\u011fi\u015ftirebilece\u011fimiz be\u015f ana bile\u015fen kategorisi vard\u0131r.<\/p>\n

1) Proteinler:<\/strong> Daha eksiksiz bir gluten a\u011f\u0131 olu\u015fturmak \u00fczere bu\u011fday gluteni ve bu\u011fday gliadinini ba\u011flamak i\u00e7in em\u00fclgat\u00f6rler, -SH'yi -S-S-'ye d\u00f6n\u00fc\u015ft\u00fcrmek i\u00e7in VC gibi oksitleyiciler; d\u00fc\u015f\u00fck molek\u00fcler a\u011f\u0131rl\u0131kl\u0131 gluteni ba\u011flamak i\u00e7in sistein proteinleri; proteinleri \u00e7apraz ba\u011flamak i\u00e7in transglutaminaz Transglutaminaz proteinleri \u00e7apraz ba\u011flar; proteaz proteinleri par\u00e7alar.<\/p>\n

2) Ni\u015fasta:<\/strong> \u03b1-, \u03b2-amilaz ni\u015fastay\u0131 par\u00e7alar; em\u00fclgat\u00f6rler, fitokolloidler kompleks ni\u015fasta, em\u00fclgat\u00f6rler, \u015feker, s\u0131v\u0131 ve kat\u0131 ya\u011flar ni\u015fastan\u0131n yap\u0131\u015ft\u0131rma \u00f6zelliklerini de\u011fi\u015ftirir.<\/p>\n

3) Enzimler:<\/strong> Aktivitesini art\u0131rmak i\u00e7in \u03b1-, \u03b2-amilaz veya pentosanaz, proteaz ekleyin, ayr\u0131ca aktivitesini inhibe etmek i\u00e7in \u03b2-siklodekstrin ve di\u011fer inhibit\u00f6rleri de ekleyebilirsiniz.<\/p>\n

(4) Lipidler:<\/strong> polar lipitlerin i\u00e7eri\u011fini art\u0131rmak i\u00e7in polar lipit em\u00fclgat\u00f6rleri ekleyebilir veya polar olmayan lipitleri polar lipitlere d\u00f6n\u00fc\u015ft\u00fcrmek i\u00e7in lipaz kullanabilir.<\/p>\n

( 5) hemisel\u00fcloz:<\/strong> daha fazla ara\u015ft\u0131rma pentosand\u0131r, i\u00e7eri\u011fini art\u0131rmak i\u00e7in pentosan ekleyebilir, i\u00e7eri\u011fini azaltmak i\u00e7in pentosan enzimi de ekleyebilir.<\/p>\n

\u00d6zetle, sadece g\u0131da gereksinimleri, bu\u011fday ve un kalitesi ve bu\u011fday\u0131n makul bir tahsisi i\u00e7in temelin kapsaml\u0131 bir \u015fekilde anla\u015f\u0131lmas\u0131n\u0131n di\u011fer y\u00f6nleri, un ve daha sonra hedeflenen i\u015fleme sonras\u0131 iyile\u015ftirme teknolojisi yoluyla farkl\u0131 g\u0131dalar\u0131n ihtiya\u00e7lar\u0131n\u0131 kar\u015f\u0131lamak i\u00e7in \u00e7e\u015fitli \u00f6zel tozlar \u00fcretebilir, ancak bu sistematik projenin iyi bir i\u015fini yapmak i\u00e7in, bu\u011fday end\u00fcstrisi zincirinin y\u00fcksekli\u011fine odaklanmal\u0131, bu disiplinler aras\u0131 ara\u015ft\u0131rma alan\u0131nda bilimsel ara\u015ft\u0131rma yat\u0131r\u0131m\u0131n\u0131 art\u0131rmal\u0131, derinlemesine ve ayr\u0131nt\u0131l\u0131 bir \u015fekilde yapmal\u0131y\u0131z! Geleneksel iyile\u015ftirme teknolojisinin s\u0131n\u0131rlamalar\u0131n\u0131 a\u015fmak i\u00e7in \u00e7ok say\u0131da temel ara\u015ft\u0131rma \u00e7al\u0131\u015fmas\u0131.<\/p>","protected":false},"excerpt":{"rendered":"

Flour, as the previous link in the process of noodle food, must meet the needs of noodle food. China has a long history and a large population, the eating habits and food structures of different regions are very complex, and there are thousands of food varieties. In order to study the convenience and representative significance, […]<\/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 is the relationship between the components in flour and in pasta products (buns, noodles, dumpling skins)? - 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\/tr\/flours\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the relationship between the components in flour and in pasta products (buns, noodles, dumpling skins)? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Flour, as the previous link in the process of noodle food, must meet the needs of noodle food. China has a long history and a large population, the eating habits and food structures of different regions are very complex, and there are thousands of food varieties. 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