{"id":6164,"date":"2024-08-06T05:46:46","date_gmt":"2024-08-06T05:46:46","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6164"},"modified":"2024-08-06T05:46:46","modified_gmt":"2024-08-06T05:46:46","slug":"broken-starch","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/kirik-nisasta\/","title":{"rendered":"Undaki k\u0131r\u0131k ni\u015fastalar\u0131n avantaj ve dezavantajlar\u0131 ve farkl\u0131 g\u0131dalar \u00fczerindeki etkileri nelerdir?"},"content":{"rendered":"

K\u0131r\u0131k ni\u015fastan\u0131n do\u011fas\u0131 ve avantaj ve dezavantajlar\u0131<\/strong><\/p>\n

Bu\u011fday\u0131n un haline getirilme s\u00fcrecinde, de\u011firmen makinesi silindirlerinin kesme, ekstr\u00fczyon ve di\u011fer mekanik kuvvetler nedeniyle, un i\u00e7indeki ni\u015fastan\u0131n i\u00e7 yap\u0131s\u0131n\u0131n ve d\u0131\u015f \u015feklinin zarar g\u00f6rmesi, \u00e7atlamas\u0131 ve par\u00e7alanmas\u0131 ka\u00e7\u0131n\u0131lmazd\u0131r, zarar g\u00f6rm\u00fc\u015f ni\u015fasta tanelerine k\u0131r\u0131k ni\u015fasta denir.<\/p>\n

1. Hasarl\u0131 ni\u015fastan\u0131n \u00f6zellikleri<\/strong><\/p>\n

(1) Hasarl\u0131 ni\u015fastan\u0131n su emme oran\u0131, hasars\u0131z ni\u015fastan\u0131nkinden yakla\u015f\u0131k 2,5 kat daha y\u00fcksektir;
\n(2) K\u0131r\u0131k ni\u015fasta \u03b1-amilaz ve \u03b2-amilaza kar\u015f\u0131 daha y\u00fcksek hassasiyete sahiptir.<\/p>\n

2. K\u0131r\u0131k ni\u015fastan\u0131n avantajlar\u0131<\/strong><\/p>\n

Ekmek, buharda pi\u015firilmi\u015f ekmek ve di\u011fer fermente g\u0131dalar\u0131n fermantasyon s\u00fcreci s\u0131ras\u0131nda maya, undaki \u015fekeri emmek, fizyolojik aktiviteler ger\u00e7ekle\u015ftirmek, karbondioksit ve lipid metabolitleri \u00fcretmek, hamur hacmini geni\u015fletmek ve bitmi\u015f ekme\u011fe lezzet katmak zorundad\u0131r.<\/p>\n

\u03b1-amilaz ve \u03b2-amilaz, par\u00e7alanm\u0131\u015f ni\u015fastan\u0131n \u015fekere ayr\u0131\u015fmas\u0131n\u0131 sa\u011flayaca\u011f\u0131ndan, maya faaliyetleri i\u00e7in gereken besin maddelerini tam olarak sa\u011flar ve Ayn\u0131 zamanda, k\u0131r\u0131lm\u0131\u015f ni\u015fasta unun su emme oran\u0131n\u0131 artt\u0131rd\u0131\u011f\u0131ndan, un daha fazla su emebilir, daha fazla hamur elde edebilir ve daha fazla \u00fcr\u00fcn yapabilir, bu da k\u0131r\u0131lm\u0131\u015f ni\u015fastan\u0131n olumlu etkisidir.<\/strong><\/p>\n

3. K\u0131r\u0131k ni\u015fastan\u0131n dezavantajlar\u0131<\/strong>
\nK\u0131r\u0131lan ni\u015fasta \u00e7ok fazlaysa, unun \u00e7ok fazla su emmesi gerekir, bu da hamurun su i\u00e7eri\u011finin normal de\u011ferinden daha fazlad\u0131r ve hamurun yap\u0131\u015fkan olmas\u0131 kolayd\u0131r (\"yanl\u0131\u015f su emilimi\" dedi\u011fimiz \u015fey).<\/p>\n

Bu nedenle, buharda pi\u015firilmi\u015f ekme\u011fin normal su de\u011ferinden daha fazla, ekmek i\u00e7 organizasyonu yumu\u015far, destek azal\u0131r, \u00e7\u00f6kme, b\u00fcz\u00fclme ve di\u011fer kalite sorunlar\u0131 olacakt\u0131r, bu k\u0131r\u0131k ni\u015fastan\u0131n olumsuz etkisidir.<\/strong><\/p>\n

Undaki ana bile\u015fenler protein ve ni\u015fastad\u0131r, burada protein esas olarak iskelet rol\u00fcn\u00fc oynar ve ni\u015fasta esas olarak dolgu rol\u00fcn\u00fc oynar, e\u011fer k\u0131r\u0131k ni\u015fasta i\u00e7eri\u011fi nispeten y\u00fcksekse, dolgu nispeten daha az olacakt\u0131r, bu nedenle ekme\u011fin i\u00e7 dokusunun daha yumu\u015fak olmas\u0131na ve deste\u011fin azalmas\u0131na neden olacakt\u0131r ve \u00e7\u00f6kme meydana gelecektir.<\/p>\n

K\u0131r\u0131k ni\u015fastan\u0131n farkl\u0131 g\u0131dalar \u00fczerindeki etkileri<\/strong><\/p>\n

1.Ekmek<\/strong>
\nUndaki k\u0131r\u0131lm\u0131\u015f ni\u015fasta, \u015feker \u00fcretmek i\u00e7in \u03b1-amilaz ve \u03b2-amilaz taraf\u0131ndan hidrolize duyarl\u0131d\u0131r ve \u00fcretilen \u015fekerin \u00e7o\u011fu, hamurun fermantasyon a\u015famas\u0131nda maya i\u00e7in substratt\u0131r, Bu nedenle, undaki k\u0131r\u0131k ni\u015fasta i\u00e7eri\u011fi ka\u00e7\u0131n\u0131lmaz olarak ekmek \u00fcretimi \u00fczerinde bir dizi etkiye sahip olacakt\u0131r.<\/strong><\/p>\n

Yurtd\u0131\u015f\u0131nda yap\u0131lan ara\u015ft\u0131rmalar, ekmek yap\u0131m\u0131n\u0131n geleneksel uzun fermantasyon s\u00fcrecinde, unda bulunan \u015fekerlerin \u00f6nce maya taraf\u0131ndan fermente edildi\u011fini, ard\u0131ndan mayan\u0131n k\u0131r\u0131lan ni\u015fastaya etki ederek onu hidrolize etti\u011fini ve ortaya \u00e7\u0131kan maltozun fermente olmaya devam etti\u011fini ortaya koymu\u015ftur.<\/p>\n

Ni\u015fastan\u0131n yeterince k\u0131r\u0131lmamas\u0131 durumunda<\/strong>Unun su emilimi d\u00fc\u015f\u00fckt\u00fcr ve yeterince gaz \u00fcretemez, ekme\u011fin mayalanmas\u0131 yava\u015f olur ve ortaya \u00e7\u0131kan ekmek daha k\u00fc\u00e7\u00fck, kuru, sert ve zay\u0131f bir yap\u0131ya sahiptir.<\/p>\n

\u00c7ok y\u00fcksek bir k\u0131r\u0131lma seviyesi<\/strong> ark, hamur fermantasyonu s\u0131ras\u0131nda b\u00fcy\u00fck miktarlarda maltoz ve dekstrin \u00fcretimine yol a\u00e7arak hamurun i\u00e7 dokusunu daha b\u00fcy\u00fck bir hacmi destekleyemeyecek kadar yumu\u015fak hale getirecek ve \u00e7\u00f6kme ve b\u00fcz\u00fclme gibi kalite sorunlar\u0131na neden olacakt\u0131r.<\/p>\n

Uygun bir k\u0131r\u0131k ni\u015fasta i\u00e7eri\u011fi, unun suyu h\u0131zl\u0131 bir \u015fekilde emmesini ve kolay bir hamur olu\u015fturmas\u0131n\u0131 sa\u011flayan un i\u00e7indeki su da\u011f\u0131l\u0131m\u0131na yard\u0131mc\u0131 olur; elde edilen ekmek hacim olarak b\u00fcy\u00fck, y\u00fcksekli\u011fi y\u00fcksek, rengi daha koyu ve iyi bir somun \u015fekline sahiptir.<\/p>\n

De\u011fi\u015fmeyen di\u011fer ko\u015fullarda, k\u0131r\u0131k ni\u015fasta i\u00e7eri\u011finin \u00e7ok y\u00fcksek veya \u00e7ok d\u00fc\u015f\u00fck olmas\u0131, ekmek \u00fcretimi i\u00e7in olumsuz fakt\u00f6rler \u00fcretecektir.<\/p>\n

2. \u00c7\u00f6rekler<\/strong>
\nDi\u011fer ko\u015fullar de\u011fi\u015fmeden kal\u0131rsa, k\u0131r\u0131k ni\u015fasta i\u00e7eri\u011fi unda \u00e7ok y\u00fcksek veya \u00e7ok d\u00fc\u015f\u00fckse, y\u00fcksek kaliteli buharda pi\u015firilmi\u015f ekmek \u00fcretmek kolay de\u011fildir.<\/strong><\/p>\n

Hamur fermantasyonunda b\u00fcy\u00fck miktarda maltoz ve dekstrin \u00fcretmek i\u00e7in k\u0131r\u0131k ni\u015fasta i\u00e7eri\u011fi \u00e7ok y\u00fcksektir, b\u00f6ylece hamurun i\u00e7 dokusu daha b\u00fcy\u00fck bir hacmi desteklemek i\u00e7in \u00e7ok yumu\u015fakt\u0131r, bu da d\u00fcz \u00e7\u00f6rekler ve k\u00fc\u00e7\u00fck kafa \u00fcretimi ile sonu\u00e7lan\u0131r, ayn\u0131 zamanda \u00e7\u00f6reklerin merkezinin \u00e7ok yap\u0131\u015fkan g\u00f6r\u00fcnmesine neden olur.<\/p>\n

\u00c7ok d\u00fc\u015f\u00fck k\u0131r\u0131k ni\u015fasta i\u00e7eri\u011fi, hamurun su emiliminin d\u00fc\u015f\u00fck olmas\u0131na, hamur fermantasyonunun maya besini i\u00e7in yeterli maltoz sa\u011flayamamas\u0131na ve fermantasyonun yeterli olmamas\u0131na, gaz \u00fcretiminin yeterli olmamas\u0131na, topuz hacminin \u00e7ok k\u00fc\u00e7\u00fck olmas\u0131na neden olur.<\/p>\n

3. Dondurulmu\u015f g\u0131da<\/strong><\/p>\n

Dondurulmu\u015f g\u0131dalar i\u00e7in, k\u0131r\u0131k ni\u015fasta iyi olmas\u0131 i\u00e7in daha d\u00fc\u015f\u00fck olmal\u0131d\u0131r<\/strong>D\u00fc\u015f\u00fck su i\u00e7eri\u011fine sahip hamurdan yap\u0131lan d\u00fc\u015f\u00fck ni\u015fasta unu i\u00e7eri\u011fi ile, dondurma i\u015fleminde donma \u00e7atlamas\u0131n\u0131 \u00f6nlemek i\u00e7in \u00e7ok say\u0131da buz kristalinin olu\u015fmas\u0131n\u0131 \u00f6nleyebilir (hamuru olu\u015fturmak i\u00e7in su ve unun kar\u0131\u015ft\u0131r\u0131lmas\u0131nda, suyun bir k\u0131sm\u0131 hamurda birle\u015fik su yolundad\u0131r, suyun bir k\u0131sm\u0131 hamurda serbest su yolundad\u0131r, serbest su i\u00e7eri\u011findeki hamur \u00e7ok y\u00fcksekse, dondurma i\u015fleminde \u00e7ok say\u0131da donma olacakt\u0131r. Hamurdaki serbest su i\u00e7eri\u011fi \u00e7ok y\u00fcksekse, dondurulmu\u015f g\u0131dalar\u0131n kalitesini sa\u011flamak i\u00e7in dondurma i\u015fleminde \u00e7ok say\u0131da buz kristali ortaya \u00e7\u0131kacak ve bu da dondurulmu\u015f \u00fcr\u00fcnlerin \u00e7atlamas\u0131na neden olacakt\u0131r).<\/p>\n

Dondurulmu\u015f g\u0131da yaparken, kullan\u0131c\u0131lar iyi etkiye sahip unun UCDc de\u011ferinin 25~29'da yo\u011funla\u015ft\u0131\u011f\u0131n\u0131, ancak k\u0131r\u0131lm\u0131\u015f ni\u015fastan\u0131n \u00e7ok d\u00fc\u015f\u00fck olmamas\u0131 gerekti\u011fini, \u00e7ok d\u00fc\u015f\u00fck olmas\u0131n\u0131n verimi etkileyece\u011fini d\u00fc\u015f\u00fcnmektedir.<\/p>","protected":false},"excerpt":{"rendered":"

The nature of broken starch and its advantages and disadvantages Wheat in the process of processing into flour, due to the milling machine rollers shear, extrusion and other mechanical forces, it is inevitable that the internal structure and external shape of the starch in the flour will be damaged, cracks and fragments, damaged starch grains […]<\/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 advantages and disadvantages of broken starches in flour and their effects on different foods? - 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\/kirik-nisasta\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the advantages and disadvantages of broken starches in flour and their effects on different foods? 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