Bu makale, ni\u015fasta yap\u0131\u015ft\u0131rma ve ya\u015fland\u0131rma prensiplerinin yan\u0131 s\u0131ra g\u0131da kalitesinin iyile\u015ftirilmesi, besin maddelerinin korunmas\u0131 ve g\u0131da i\u015flemedeki uygulamalar i\u00e7in pi\u015firmedeki rollerini ele almaktad\u0131r.<\/p>\n
Ni\u015fasta ile yap\u0131\u015ft\u0131rma ve eskitme<\/strong><\/p>\n 1.1 Ni\u015fasta yap\u0131\u015ft\u0131rma<\/strong><\/p>\n Ham ni\u015fasta molek\u00fclleri, molek\u00fcller aras\u0131 hidrojen ba\u011f\u0131 ile s\u0131k\u0131 bir \u015fekilde d\u00fczenlenir, aralar\u0131nda \u00e7ok k\u00fc\u00e7\u00fck bo\u015fluklar bulunan misel demetleri olu\u015fturur, bu da su molek\u00fcllerinin n\u00fcfuz etmesini zorla\u015ft\u0131r\u0131r ve misel yap\u0131s\u0131na sahip ham ni\u015fasta \u03b2-ni\u015fasta olarak adland\u0131r\u0131l\u0131r.<\/p>\n \u03b2-ni\u015fasta suda \u0131s\u0131t\u0131ld\u0131ktan sonra, miselin bir k\u0131sm\u0131 \u00e7\u00f6z\u00fcl\u00fcr ve bir bo\u015fluk olu\u015fturur, b\u00f6ylece su molek\u00fclleri i\u00e7 k\u0131sma girer ve ni\u015fasta molek\u00fcllerinin kalan k\u0131sm\u0131, misel yava\u015f yava\u015f \u00e7\u00f6z\u00fcl\u00fcr, bo\u015fluk yava\u015f yava\u015f geni\u015fler, su emilimi nedeniyle ni\u015fasta par\u00e7ac\u0131klar\u0131, onlarca kez geni\u015fleme hacmi, ham ni\u015fasta miselleri, yani bu fenomenin ortadan kalkmas\u0131, dilatasyon fenomeni olarak bilinir.<\/p>\n Is\u0131tmaya devam edildi\u011finde misellerin hepsi \u00e7\u00f6kerek tek molek\u00fcl ni\u015fasta olu\u015fturur ve su ile \u00e7evrelenerek \u00e7\u00f6zelti haline gelir, bu olaya yap\u0131\u015ft\u0131rma denir ve bu durumdaki ni\u015fastaya \u03b1-ni\u015fasta denir.<\/p>\n 1.2 Ni\u015fastan\u0131n ya\u015flanmas\u0131<\/strong><\/p>\n Past\u00f6rize edilmi\u015f \u03b1-ni\u015fasta oda s\u0131cakl\u0131\u011f\u0131na veya alt\u0131na yerle\u015ftirildikten sonra opakla\u015facak, hatta p\u0131ht\u0131la\u015facak ve \u00e7\u00f6kelti haline gelecektir ve bu olaya ni\u015fastan\u0131n ya\u015flanmas\u0131 denir. Bunun nedeni, d\u00fc\u015f\u00fck s\u0131cakl\u0131ktaki ni\u015fasta molek\u00fcllerinden sonra macunun otomatik olarak d\u00fczene girmesi, biti\u015fik hidrojen ba\u011f\u0131 molek\u00fclleri ve yava\u015f yava\u015f yo\u011fun, y\u00fcksek kristalli ni\u015fasta molek\u00fcllerinin mikro \u0131\u015f\u0131nlar\u0131n\u0131n olu\u015fumunu geri kazanmas\u0131d\u0131r.<\/p>\n Pi\u015firmede ni\u015fasta uygulamas\u0131<\/strong><\/p>\n 2.1 Ni\u015fasta yap\u0131\u015ft\u0131rman\u0131n diyet kalitesi \u00fczerindeki etkileri.<\/strong><\/p>\n (1) G\u0131dalar\u0131n sindirim ve emilim h\u0131z\u0131n\u0131 art\u0131r\u0131r:<\/strong> Past\u00f6rize ni\u015fasta, do\u011fal ni\u015fastan\u0131n demet yap\u0131s\u0131n\u0131 bozdu\u011fu i\u00e7in gev\u015fer ve amilaz enziminin etkisine elveri\u015fli hale gelir, b\u00f6ylece insan v\u00fccudundaki sindirim ve emilim oran\u0131n\u0131 art\u0131r\u0131r. Genel olarak, ni\u015fasta i\u00e7eren g\u0131da maddeleri t\u00fcketilmeden \u00f6nce ni\u015fasta past\u00f6rize edilerek pi\u015firilmelidir. Haz\u0131r pirin\u00e7, haz\u0131r yulaf lapas\u0131, haz\u0131r eri\u015fte gibi bir\u00e7ok haz\u0131r g\u0131da, ham ni\u015fastan\u0131n i\u00e7ine girmesi i\u00e7in ni\u015fasta macununun kullan\u0131lmas\u0131d\u0131r. hissini iyile\u015ftirmek ve sindirilebilirli\u011fi artt\u0131rmak i\u00e7in ni\u015fastan\u0131n yap\u0131\u015ft\u0131r\u0131lmas\u0131d\u0131r.<\/p>\n (2) macun i\u00e7indeki yemekler i\u00e7in:<\/strong> Pi\u015firme i\u015fleminde ni\u015fasta genellikle macun i\u00e7in baz\u0131 hammaddeler i\u00e7in kullan\u0131l\u0131r, macun taraf\u0131ndan hammaddelerin y\u00fczeyi, \u00e7ok daha kal\u0131n olmas\u0131 i\u00e7in hamurdan daha kal\u0131n bir ni\u015fasta macunu tabakas\u0131d\u0131r. Hammaddelerin hamurunu asarak genellikle k\u0131zart\u0131l\u0131r, s\u0131cakl\u0131k \u00e7ok y\u00fcksektir (genellikle 200 \u2103 ~ 220 \u2103 veya benzeri), bu y\u00fcksek s\u0131cakl\u0131k etkisindeki ni\u015fasta, her \u015feyden \u00f6nce, suyun h\u0131zl\u0131 buharla\u015fmas\u0131n\u0131n y\u00fcksek s\u0131cakl\u0131klar\u0131n rol\u00fc nedeniyle ni\u015fasta ciddi de\u011fi\u015fikliklere u\u011fram\u0131\u015ft\u0131r, Ni\u015fasta molek\u00fclleri aras\u0131nda hidrojen ba\u011f\u0131n\u0131n k\u0131r\u0131lmas\u0131 ve h\u0131zl\u0131 dekstrinasyon ile dekstrin \u00fcretilmesi, \u00e7o\u011funlu\u011fu dekstrin olan ve y\u00fcksek s\u0131cakl\u0131klar\u0131n etkisi ve hidrojen ba\u011f\u0131n\u0131n k\u0131r\u0131lmas\u0131n\u0131n meydana gelmesi, su molek\u00fcllerinin kayb\u0131 \u015eeker karamelizasyonu, yanm\u0131\u015f ni\u015fasta olu\u015fumu. Yanm\u0131\u015f ni\u015fasta gevreklik, \u00e7\u0131t\u0131rl\u0131k ve koku \u00f6zelliklerine sahiptir, bu nedenle k\u0131zarm\u0131\u015f hammaddelerin y\u00fczeyi sert ve gevrek bir kabuk tabakas\u0131na sahiptir ve gevrek bir his verir.<\/p>\n 2.2 Ni\u015fasta ya\u015flanmas\u0131n\u0131n diyet \u00fczerindeki etkisi.<\/strong><\/p>\n (1) Ni\u015fasta ya\u015flanmas\u0131n\u0131 etkileyen fakt\u00f6rler \u015funlard\u0131r:<\/strong><\/p>\n a. Ni\u015fasta t\u00fcr\u00fc; ni\u015fasta t\u00fcr\u00fc esas olarak d\u00fcz zincirli ni\u015fasta ve dall\u0131 zincirli ni\u015fasta oran\u0131n\u0131 ve molek\u00fcler a\u011f\u0131rl\u0131k boyutunu ifade eder; d\u00fcz zincirli ni\u015fastan\u0131n ya\u015fland\u0131r\u0131lmas\u0131 dall\u0131 zincirli ni\u015fastaya g\u00f6re daha kolayd\u0131r; orta derecede polimerizasyona sahip ni\u015fastan\u0131n ya\u015fland\u0131r\u0131lmas\u0131 kolayd\u0131r.<\/p>\n b. G\u0131dan\u0131n su i\u00e7eri\u011fi; g\u0131dan\u0131n su i\u00e7eri\u011fi 30%-60% oldu\u011funda ni\u015fastan\u0131n eskitilmesi kolayd\u0131r ve su i\u00e7eri\u011fi 10%'den az oldu\u011funda veya \u00e7ok fazla su oldu\u011funda ni\u015fastan\u0131n eskitilmesi kolay de\u011fildir.<\/p>\n (2) Ni\u015fastan\u0131n ya\u015flanmas\u0131n\u0131 \u00f6nlemeye ve geciktirmeye y\u00f6nelik tedbirler.<\/strong><\/p>\n a. S\u0131cakl\u0131k; ya\u015flanma i\u00e7in en uygun s\u0131cakl\u0131k 2 ~ 4 \u2103'dir ve 60 \u2103'den y\u00fcksek ve -20 \u2103'den d\u00fc\u015f\u00fck oldu\u011funda ya\u015flanman\u0131n ger\u00e7ekle\u015fmesi kolay de\u011fildir.<\/p>\n b. Nem; g\u0131dan\u0131n su i\u00e7eri\u011fi 30% ile 60% aras\u0131nda oldu\u011funda ni\u015fastan\u0131n ya\u015flanma olgusunun ger\u00e7ekle\u015fmesi kolayd\u0131r ve g\u0131dan\u0131n su i\u00e7eri\u011fi kuru halde 10%'nin alt\u0131nda veya 60%'den fazla oldu\u011funda ya\u015flanma olgusunun ger\u00e7ekle\u015fmesi kolay de\u011fildir.<\/p>\n 2.3 Di\u011fer uygulamalarda ni\u015fastan\u0131n \u00f6zellikleri.<\/strong><\/p>\n Ni\u015fasta kaynaklar a\u00e7\u0131s\u0131ndan zengin oldu\u011fundan, bir\u00e7ok \u00e7e\u015fide ve ayarlanabilir denat\u00fcrasyon y\u00f6ntemlerine sahip oldu\u011fundan, modern g\u0131da end\u00fcstrisinde g\u0131da katk\u0131 maddeleri veya g\u0131da i\u015fleme yard\u0131mc\u0131lar\u0131 olarak koyula\u015ft\u0131rma, stabilize etme, em\u00fclsifiye etme, yap\u0131\u015ft\u0131rma, doldurma ve eksipiyan vb. i\u015flevleri yerine getirmek i\u00e7in kullan\u0131labilir ve maliyetten tasarruf edebilir, i\u015fleme performans\u0131n\u0131 art\u0131rabilir ve \u00fcr\u00fcnlere benzersiz bir doku kazand\u0131rabilir ve belirli bir \u00f6l\u00e7\u00fcde \u00fcr\u00fcnlerin kalitesini art\u0131rabilir.<\/p>\n (1) S\u00fct \u00fcr\u00fcnleri:<\/strong> S\u00fct \u00fcr\u00fcnlerinde kullan\u0131lan modifiye ni\u015fasta, s\u00fct \u00fcr\u00fcnlerinin i\u015flenmesi s\u0131ras\u0131nda kremsi yap\u0131 ve raf stabilitesi sa\u011flar. \u00d6rne\u011fin, \u00e7apraz ba\u011fl\u0131 modifiye ni\u015fasta genellikle yo\u011furt \u00fcretiminde eklenir. \u00c7apraz ba\u011fl\u0131 ni\u015fasta molek\u00fclleri, ni\u015fasta molek\u00fcllerinin hidrojen ba\u011flar\u0131ndan \u00e7ok daha g\u00fc\u00e7l\u00fc olan \u00e7apraz ba\u011fl\u0131 ester ba\u011flar\u0131na sahiptir ve molek\u00fcl a\u011f\u0131rl\u0131\u011f\u0131, hidrojen ba\u011flar\u0131n\u0131 g\u00fc\u00e7lendiren ve koruyan ve molek\u00fcller aras\u0131nda bir k\u00f6pr\u00fc g\u00f6revi g\u00f6ren orijinal ni\u015fastadan daha b\u00fcy\u00fckt\u00fcr, b\u00f6ylece ni\u015fasta suda \u0131s\u0131t\u0131ld\u0131\u011f\u0131nda, gran\u00fcller hala \u00e7e\u015fitli derecelerde b\u00fct\u00fcnl\u00fc\u011f\u00fc korur, bu da gran\u00fcl kopmas\u0131n\u0131 ve viskozitede azalmay\u0131 \u00f6nler ve benzersiz bir i\u015fleme tolerans\u0131 sa\u011flar. Ni\u015fasta yap\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda viskozite olu\u015fur ve yo\u011furda p\u00fcr\u00fczs\u00fcz ve hassas bir yap\u0131 kazand\u0131r\u0131r. S\u00fctl\u00fc i\u00e7eceklerin \u00fcretiminde benzersiz reolojik \u00f6zelliklere sahip modifiye ni\u015fastan\u0131n eklenmesi tad\u0131 art\u0131rabilir ve hafif bir lezzet sa\u011flayabilir.<\/p>\n (2) Tatland\u0131r\u0131c\u0131lar:<\/strong> Modifiye ni\u015fasta sadece aromalar\u0131 koyula\u015ft\u0131rmakla kalmaz, aromalar\u0131n kalitesini ve stabilitesini art\u0131r\u0131r, ayn\u0131 zamanda \u00fcretim maliyetini d\u00fc\u015f\u00fcr\u00fcr ve \u00fcr\u00fcnlerin rekabet g\u00fcc\u00fcn\u00fc b\u00fcy\u00fck \u00f6l\u00e7\u00fcde art\u0131r\u0131r. Modifiye ni\u015fastalardan biri olan \u00f6nceden jelatinle\u015ftirilmi\u015f ni\u015fasta, ister y\u00fcksek asidik ister d\u00fc\u015f\u00fck asidik bir ortamda uygulanabilir olsun, g\u0131daya \"bulama\u00e7\" veya \"gran\u00fcl\" organizasyon verebilir, b\u00f6ylece g\u00f6r\u00fcn\u00fcm ve \u25a1 anlam\u0131nda \u00fcr\u00fcn iyile\u015ftirilir. K\u0131sacas\u0131, s\u0131k s\u0131k yemek pi\u015firiyoruz, ni\u015fasta hamurunun makul bir \u015fekilde uygulanmas\u0131 ve ya\u015flanma \u00f6zellikleri, bilimsel pi\u015firme, yemeklerin besin maddelerinin daha fazla korunmas\u0131, b\u00f6ylece yemeklerin rengi, aromas\u0131, tad\u0131 ve \u015fekli daha iyi sonu\u00e7lar elde etmek i\u00e7in, ayn\u0131 zamanda belirli bir \u00f6l\u00e7\u00fcde fiziksel sa\u011fl\u0131\u011f\u0131m\u0131z\u0131 sa\u011flamak i\u00e7in.<\/p>","protected":false},"excerpt":{"rendered":" Bu makalede ni\u015fasta hamurla\u015ft\u0131rma ve ya\u015fland\u0131rma prensiplerinin yan\u0131 s\u0131ra bunlar\u0131n g\u0131da kalitesinin iyile\u015ftirilmesi, besin maddelerinin korunmas\u0131 ve g\u0131da i\u015fleme alan\u0131ndaki uygulamalar i\u00e7in pi\u015firmedeki rol\u00fc ele al\u0131nmaktad\u0131r. Ni\u015fasta hamurla\u015ft\u0131rma ve ya\u015fland\u0131rma 1.1 Ni\u015fasta hamurla\u015ft\u0131rma Ham ni\u015fasta molek\u00fclleri, molek\u00fcller aras\u0131 hidrojen ba\u011f\u0131 ile s\u0131k\u0131ca d\u00fczenlenir ve \u00e7ok k\u00fc\u00e7\u00fck bo\u015fluklarla misel demetleri olu\u015fturur [...]<\/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":"\n