{"id":6243,"date":"2024-08-06T08:40:21","date_gmt":"2024-08-06T08:40:21","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6243"},"modified":"2024-08-06T08:40:21","modified_gmt":"2024-08-06T08:40:21","slug":"pasteurization-properties","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/pasteurization-properties\/","title":{"rendered":"Tatl\u0131 patates ni\u015fastas\u0131 ve bu\u011fday unu kar\u0131\u015f\u0131mlar\u0131n\u0131n hamurla\u015fma \u00f6zellikleri ve makarna kaliteleri nelerdir?"},"content":{"rendered":"

Ni\u015fasta, bu\u011fday ununun ana bile\u015fenlerinden biridir ve esas olarak hamur olu\u015fumu s\u0131ras\u0131nda gl\u00fcten a\u011f yap\u0131s\u0131n\u0131 doldurur ve eri\u015fte pi\u015firme s\u0131ras\u0131nda hamurla\u015fmaya u\u011frayarak yap\u0131\u015fma, \u00e7i\u011fnenebilirlik vb. \u00f6zellikler kazand\u0131r\u0131r.<\/p>\n

\u00c7al\u0131\u015fmalar, proteinin eri\u015fte kalitesinin belirleyicilerinden biri olmas\u0131na ra\u011fmen, eri\u015ftelerin en b\u00fcy\u00fck fiziksel \u00f6zelliklerinin proteinden ziyade ni\u015fastan\u0131n yap\u0131\u015ft\u0131r\u0131lmas\u0131ndan kaynakland\u0131\u011f\u0131n\u0131 g\u00f6stermi\u015ftir. Ni\u015fastan\u0131n i\u00e7eri\u011fi ve kalitesi eri\u015fte kalitesi \u00fczerinde \u00f6nemli bir etkiye sahiptir ve ni\u015fastan\u0131n yap\u0131\u015ft\u0131rma \u00f6zellikleri ve d\u00fcz zincirli ni\u015fasta i\u00e7eri\u011fi eri\u015ftenin yenilebilir kalitesi ile \u00f6nemli bir korelasyona sahiptir6. Eri\u015fte \u00fcretiminde belirli miktarda d\u0131\u015fsal ni\u015fasta ilavesi, gluten a\u011f yap\u0131s\u0131n\u0131n daha tam olarak dolmas\u0131n\u0131 sa\u011flayabilir ve bu da eri\u015fte kalitesi \u00fczerinde belirli bir iyile\u015ftirme etkisine sahiptir.<\/p>\n

Tatl\u0131 patates ni\u015fastas\u0131 ve bu\u011fday unu kar\u0131\u015f\u0131mlar\u0131n\u0131n hamurla\u015fma \u00f6zellikleri<\/strong><\/p>\n

Farkl\u0131 oranlarda tatl\u0131 patates ni\u015fastas\u0131 ve bu\u011fday unu i\u00e7eren kar\u0131\u015f\u0131m unlar\u0131n hamurla\u015fma \u00f6zelliklerine ili\u015fkin sonu\u00e7lar \u015eekil 1 ila 3'te g\u00f6sterilmektedir.<\/p>\n

\"\" \"\" \"\"
\n\u015eekil 1'den 3'e kadar, tatl\u0131 patates ni\u015fastas\u0131 ilavesinin artmas\u0131yla, harmanlanm\u0131\u015f unlar\u0131n yap\u0131\u015ft\u0131rma s\u0131cakl\u0131\u011f\u0131n\u0131n kademeli olarak d\u00fc\u015ft\u00fc\u011f\u00fc ve pik viskozite, minimum viskozite, son viskozite ve zay\u0131flama de\u011ferinin kademeli bir art\u0131\u015f g\u00f6sterdi\u011fi g\u00f6r\u00fclebilir.<\/p>\n

Bu\u011fday unu ve tatl\u0131 patates ni\u015fastas\u0131n\u0131n hamurla\u015fma \u00f6zellikleri ile kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, tatl\u0131 patates ni\u015fastas\u0131 ilavesi artt\u0131k\u00e7a, harmanlanm\u0131\u015f unlar\u0131n hamurla\u015fma \u00f6zelliklerinin tatl\u0131 patates ni\u015fastas\u0131n\u0131nkine giderek daha fazla benzedi\u011fi ve bu\u011fday unununkinden giderek daha fazla sapt\u0131\u011f\u0131 ortaya \u00e7\u0131km\u0131\u015ft\u0131r.<\/p>\n

Bu durum, tatl\u0131 patates ni\u015fastas\u0131 ilavesinin bu\u011fday ununun hamurla\u015fma \u00f6zellikleri \u00fczerinde daha b\u00fcy\u00fck bir etkiye sahip oldu\u011funu, bunun da hamurla\u015fma s\u0131cakl\u0131\u011f\u0131n\u0131 d\u00fc\u015f\u00fcrebilece\u011fini ve bu\u011fday ununun hamurla\u015fma viskozitesini art\u0131rabilece\u011fini g\u00f6stermektedir. Buna ek olarak, kar\u0131\u015f\u0131k unlar\u0131n hamurla\u015ft\u0131r\u0131lmas\u0131 s\u0131ras\u0131nda zay\u0131flama de\u011ferinin artmas\u0131, s\u0131cak hamurun kesme seyrelmesine ve zay\u0131f termal stabiliteye daha duyarl\u0131 oldu\u011funu yans\u0131tmaktad\u0131r.<\/p>\n

Ni\u015fasta makromolek\u00fcler bir malzemedir, molek\u00fclde \u00e7ok say\u0131da hidrofilik grup vard\u0131r, b\u00f6ylece iyi hidrofilikli\u011fe ve su tutma \u00f6zelli\u011fine sahiptir, bu nedenle tatl\u0131 patates ni\u015fastas\u0131n\u0131n eklenmesi, yap\u0131\u015ft\u0131rma s\u0131ras\u0131nda su emme ve su emme oran\u0131n\u0131 bir dereceye kadar art\u0131rabilir ve tatl\u0131 patates ni\u015fastas\u0131n\u0131n yap\u0131\u015ft\u0131rma s\u0131cakl\u0131\u011f\u0131 bu\u011fday unundan \u00f6nemli \u00f6l\u00e7\u00fcde daha d\u00fc\u015f\u00fckt\u00fcr, Yap\u0131\u015ft\u0131rma viskozitesi bu\u011fday ununun yap\u0131\u015ft\u0131rma viskozitesinden \u00f6nemli \u00f6l\u00e7\u00fcde daha y\u00fcksektir, bu nedenle tatl\u0131 patates ni\u015fastas\u0131 miktar\u0131n\u0131n artt\u0131r\u0131lmas\u0131 ka\u00e7\u0131n\u0131lmaz olarak un yap\u0131\u015ft\u0131rman\u0131n kar\u0131\u015fmas\u0131na yol a\u00e7acakt\u0131r Bu nedenle, tatl\u0131 patates ni\u015fastas\u0131 ilavesinin artt\u0131r\u0131lmas\u0131 ka\u00e7\u0131n\u0131lmaz olarak kar\u0131\u015f\u0131k unlar\u0131n daha d\u00fc\u015f\u00fck s\u0131cakl\u0131k ve daha y\u00fcksek viskozite ile yap\u0131\u015ft\u0131r\u0131lmas\u0131na yol a\u00e7acakt\u0131r. Buna ek olarak, kar\u0131\u015f\u0131k undaki nispi protein konsantrasyonunun azalmas\u0131n\u0131n, ni\u015fasta gran\u00fcl\u00fcn\u00fcn su emilimine ve hamurla\u015fmaya engel olma derecesini zay\u0131flataca\u011f\u0131na ve b\u00f6ylece kar\u0131\u015f\u0131k unun hamurla\u015fma viskozitesini art\u0131raca\u011f\u0131na inan\u0131lmaktad\u0131r.<\/p>\n

Makarnaya tatl\u0131 patates ni\u015fastas\u0131 eklenmesi<\/strong>
\nPi\u015fme Karakteristikleri ve Dokusal \u00d6zellikler<\/strong><\/p>\n

2.1 Pi\u015firme \u00f6zellikleri<\/strong>
\nTatl\u0131 patates ni\u015fastas\u0131 ve bu\u011fday unu kar\u0131\u015f\u0131m\u0131ndan yap\u0131lan eri\u015ftelerin pi\u015firme \u00f6zelliklerine ili\u015fkin sonu\u00e7lar Tablo 2, \u015eekil 4 ve \u015eekil 5'te g\u00f6sterilmektedir. Eklenen tatl\u0131 patates ni\u015fastas\u0131 miktar\u0131 20%'ye ula\u015ft\u0131\u011f\u0131nda, eri\u015fteler pi\u015firme s\u0131ras\u0131nda k\u0131r\u0131lmaya ba\u015flam\u0131\u015ft\u0131r, bu da eri\u015ftelerin i\u00e7 yap\u0131s\u0131n\u0131n belirli bir \u00f6l\u00e7\u00fcde zarar g\u00f6rd\u00fc\u011f\u00fcn\u00fc g\u00f6stermektedir; eklenen tatl\u0131 patates ni\u015fastas\u0131 miktar\u0131n\u0131n artmas\u0131yla k\u0131r\u0131lma oran\u0131 giderek artm\u0131\u015ft\u0131r.<\/p>\n

Eri\u015fteler pi\u015firildi\u011finde, su emme oran\u0131, tatl\u0131 patates ni\u015fastas\u0131 ilavesinin artmas\u0131yla kademeli bir art\u0131\u015f g\u00f6stermi\u015ftir; bu, \u00f6nceki \u00e7al\u0131\u015fmalar\u0131n sonu\u00e7lar\u0131yla tutarl\u0131d\u0131r ve ni\u015fastan\u0131n iyi hidrofilikli\u011fi ve su tutma \u00f6zelli\u011fi ile ilgili olabilir.<\/p>\n

Eri\u015ftelerin pi\u015firme kayb\u0131 oran\u0131 \u00f6nce azalma sonra artma e\u011filimi g\u00f6stermi\u015ftir, bu da az miktarda tatl\u0131 patates ni\u015fastas\u0131n\u0131n eri\u015ftelerin pi\u015firme kayb\u0131n\u0131 azaltabilece\u011fini ve eri\u015ftelerin i\u00e7 yap\u0131s\u0131n\u0131 stabilize edebilece\u011fini g\u00f6stermi\u015ftir; ancak, tatl\u0131 patates ni\u015fastas\u0131n\u0131n artmas\u0131yla pi\u015firme kayb\u0131 oran\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde artm\u0131\u015ft\u0131r, bu da kar\u0131\u015f\u0131mdaki tatl\u0131 patates ni\u015fastas\u0131 oran\u0131n\u0131n belirli bir aral\u0131\u011f\u0131 a\u015ft\u0131\u011f\u0131n\u0131 ve eri\u015ftelerin pi\u015firme kalitesi \u00fczerinde belirli bir olumsuz etkiye sahip olaca\u011f\u0131n\u0131 g\u00f6stermi\u015ftir. Bu deneyin sonu\u00e7lar\u0131na g\u00f6re, tatl\u0131 patates ni\u015fastas\u0131 ilave miktar\u0131 yakla\u015f\u0131k 15%'de kontrol edilmelidir.<\/p>\n

\"\" \"\"<\/p>\n

2.2 Pi\u015fmi\u015f eri\u015ftenin dokusal \u00f6zellikleri<\/strong>
\nTatl\u0131 patates ni\u015fastas\u0131n\u0131n artmas\u0131yla eri\u015ftelerin sertli\u011fi, kohezyonu ve \u00e7ekme kuvveti artma ve ard\u0131ndan azalma e\u011filimi g\u00f6stermi\u015ftir, bu da az miktarda tatl\u0131 patates ni\u015fastas\u0131n\u0131n eri\u015ftelerin kohezyon kuvvetini art\u0131rabilece\u011fini ve eri\u015fte kalitesini iyile\u015ftirebilece\u011fini g\u00f6stermektedir; eklenen ni\u015fasta miktar\u0131 belirli bir aral\u0131ktan fazla oldu\u011funda, eri\u015ftelerin sertli\u011fi, kohezyonu ve \u00e7ekme kuvveti azalmaya ba\u015flar ve eri\u015ftelerin kalitesi bozulur.<\/p>\n

Az miktarda tatl\u0131 patates ni\u015fastas\u0131 eri\u015fte kalitesini art\u0131rmak i\u00e7in faydal\u0131d\u0131r, ancak eklenen tatl\u0131 patates ni\u015fastas\u0131 miktar\u0131 belirli bir aral\u0131kta kontrol edilmelidir ve \u00e7ok fazla eklenirse eri\u015fte kalitesi h\u0131zla d\u00fc\u015fecektir (bu deneyin sonu\u00e7lar\u0131, eklenen tatl\u0131 patates ni\u015fastas\u0131 miktar\u0131n\u0131n 15%'den fazla olmamas\u0131 gerekti\u011fini g\u00f6stermektedir).<\/p>\n

Bu e\u011filim temel olarak bu\u011fday unundaki gluten proteininin tatl\u0131 patates ni\u015fastas\u0131 ile seyreltilmesi ve gluten proteini ile ni\u015fasta aras\u0131ndaki dengenin bozulmas\u0131yla ilgili olabilir.<\/p>\n

Tatl\u0131 patates ni\u015fastas\u0131 miktar\u0131 orta d\u00fczeyde oldu\u011funda, gluten a\u011f yap\u0131s\u0131n\u0131n ni\u015fasta taraf\u0131ndan daha fazla doldurulmas\u0131na yard\u0131mc\u0131 olur, b\u00f6ylece gluten a\u011f\u0131 tamamen geni\u015fletilebilir ve protein ile ni\u015fasta aras\u0131ndaki etkile\u015fim bir dereceye kadar art\u0131r\u0131labilir; ayr\u0131ca, tatl\u0131 patates ni\u015fastas\u0131n\u0131n eklenmesi, kar\u0131\u015f\u0131k unun yap\u0131\u015ft\u0131rma s\u0131cakl\u0131\u011f\u0131n\u0131 daha d\u00fc\u015f\u00fck hale getirecek, bu da ni\u015fastan\u0131n yap\u0131\u015ft\u0131r\u0131lmas\u0131 ile proteinin denat\u00fcrasyonu aras\u0131nda daha iyi bir dengeye yard\u0131mc\u0131 olacakt\u0131r, b\u00f6ylece gluten a\u011f\u0131n\u0131n yap\u0131s\u0131 yap\u0131\u015ft\u0131r\u0131lan ni\u015fastan\u0131n etraf\u0131na daha iyi sar\u0131labilir.<\/p>\n

Ni\u015fasta ilavesi belirli bir aral\u0131\u011f\u0131 a\u015ft\u0131\u011f\u0131nda, gl\u00fcten a\u011f yap\u0131s\u0131 ciddi \u015fekilde zay\u0131flar ve ni\u015fasta su emerek a\u015f\u0131r\u0131 \u015fi\u015fer, bu da gl\u00fcten a\u011f yap\u0131s\u0131n\u0131n par\u00e7alanmas\u0131na ve pi\u015firme s\u0131ras\u0131nda ni\u015fasta ve protein par\u00e7alar\u0131n\u0131n \u00e7\u00f6z\u00fcnmesine yol a\u00e7ar.<\/p>","protected":false},"excerpt":{"rendered":"

Starch is one of the main components of wheat flour, which mainly fills in the gluten network structure during dough formation, and undergoes pasting during noodle cooking, conferring adhesion, chewiness, and so on. Studies have shown that although protein is one of the determinants of noodle quality, the great physical properties of noodles originate from […]<\/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 pasting characteristics of sweet potato starch and wheat flour blends and their pasta qualities? - 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\/pasteurization-properties\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the pasting characteristics of sweet potato starch and wheat flour blends and their pasta qualities? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Starch is one of the main components of wheat flour, which mainly fills in the gluten network structure during dough formation, and undergoes pasting during noodle cooking, conferring adhesion, chewiness, and so on. 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