Piyasada bu\u011fday unundan yap\u0131lan \u00e7ok \u00e7e\u015fitli unlu mamuller bulunmaktad\u0131r. K\u00f6k, bu\u011fday unu i\u00e7eren di\u011fer tah\u0131llar\u0131n sahip olmad\u0131\u011f\u0131 e\u015fsiz bir maddedir - bu\u011fday proteini ve bu\u011fday gl\u00fcteni olu\u015fturabilir.<\/p>\n
Bu\u011fday unu proteini 11% ila 18% olarak hesaplanm\u0131\u015ft\u0131r, bunun bu\u011fday proteini, bu\u011fday gluteni toplam proteinin 80%'den fazlas\u0131n\u0131 olu\u015fturmaktad\u0131r. Bu\u011fday tutkal\u0131, bu\u011fday gl\u00fcteni suda \u00e7\u00f6z\u00fcnmez, ancak su, su emilimi ve gl\u00fcten taraf\u0131ndan olu\u015fturulan jelin geni\u015flemesi i\u00e7in g\u00fc\u00e7l\u00fc bir afiniteye sahiptir, doku \u00f6zellikleri iyidir, belirli bir viskozite, elastikiyet, \u00e7i\u011fnenebilirlik ve uzayabilirlik ile i\u015fleme performans\u0131 olduk\u00e7a iyidir.<\/p>\n
Farkl\u0131 gluten unlar\u0131n\u0131n i\u015fleme \u00f6zellikleri<\/strong><\/p>\n Protein i\u00e7eri\u011fi, y\u00fcksek glutenli, orta glutenli ve d\u00fc\u015f\u00fck glutenli unlar aras\u0131ndaki temel farkt\u0131r. Y\u00fcksek glutenli un ile d\u00fc\u015f\u00fck glutenli un aras\u0131ndaki fark sadece birka\u00e7 y\u00fczde puan protein olsa da, eser protein i\u00e7eri\u011findeki fark hamur olu\u015fumu i\u00e7in belirleyicidir.<\/p>\n 1. Ekmek<\/strong> Ekmek i\u015fleme teknolojisi ak\u0131\u015f\u0131: hammadde i\u015fleme \u2192 bile\u015fenlerin bir k\u0131sm\u0131 \u2192 ilk mod\u00fclasyon \u2192 ilk fermantasyon \u2192 kalan hammaddeler \u2192 ikinci mod\u00fclasyon \u2192 ikinci fermantasyon \u2192 \u00e7\u0131t\u00e7\u0131t tozu \u2192 haddelenmi\u015f yuvarlak \u2192 \u015fekillendirme \u2192 kabarma \u2192 biti\u015f (yumurta) \u2192 pi\u015firme \u2192 so\u011futma \u2192 paketleme \u2192 bitmi\u015f \u00fcr\u00fcn.<\/p>\n Ekmek i\u015fleme i\u00e7in ana hammadde, genellikle durum bu\u011fday\u0131ndan i\u015flenen ve y\u00fcksek hassasiyetle i\u015flenen ve y\u00fcksek gl\u00fcten i\u00e7eri\u011fine sahip pirin\u00e7 beyaz\u0131 olan y\u00fcksek gl\u00fctenli bu\u011fday unudur. Genellikle protein i\u00e7eri\u011fi 12% ila 15%, \u0131slak gluten de\u011feri 35%'den fazlad\u0131r.<\/p>\n Hamur haz\u0131rlama, ekmek i\u015flemede \u00e7ok \u00f6nemli bir ad\u0131md\u0131r. Belirli bir oranda su ile kar\u0131\u015ft\u0131r\u0131lan hammadde tozunun tamamen kar\u0131\u015ft\u0131r\u0131lmas\u0131, undaki bu\u011fday tutkal\u0131n\u0131n kar\u0131\u015ft\u0131r\u0131lmas\u0131, dis\u00fclfit ba\u011f\u0131 yoluyla bu\u011fday gl\u00fcteni, gl\u00fcten olu\u015fturmak i\u00e7in su emilimi gerekir. Bir kar\u0131\u015ft\u0131rma makinesi kullanarak hamur haz\u0131rlama i\u015flemi genellikle birka\u00e7 dakika kar\u0131\u015ft\u0131rma gerektirir. Ekme\u011fin hacminin geni\u015flemesine neden olan gazlar esas olarak hamur fermantasyon s\u00fcrecinden kaynaklan\u0131r.<\/p>\n Fermantasyon s\u00fcreci s\u0131ras\u0131nda, maya taraf\u0131ndan \u00fcretilen gazlar daha yumu\u015fak olan gluten taraf\u0131ndan kaps\u00fcllenerek k\u00fc\u00e7\u00fck gaz odac\u0131klar\u0131 olu\u015fturur. Pi\u015firme ba\u015flad\u0131\u011f\u0131nda, odac\u0131klardaki gaz geni\u015flemeye ba\u015flar ve s\u0131cakl\u0131k belirli bir de\u011fere ula\u015ft\u0131\u011f\u0131nda, proteinler denat\u00fcre olmaya ba\u015flar, ni\u015fasta da hamurla\u015fmaya ba\u015flar ve k\u00fc\u00e7\u00fck odac\u0131klar yava\u015f\u00e7a stabilize olmaya ba\u015flar. Bir s\u00fcre pi\u015ftikten sonra, taze ve lezzetli ekmek i\u015flenecek ve yap\u0131lacakt\u0131r.<\/p>\n 2.Kek<\/strong> Kek i\u015fleme teknolojisi ak\u0131\u015f\u0131: hammadde se\u00e7imi ve oranlama \u2192 hamurun mod\u00fclasyonu (hamur) \u2192 kal\u0131plama \u2192 pi\u015firme \u2192 so\u011futma \u2192 dekorasyon \u2192 bitmi\u015f \u00fcr\u00fcn.<\/p>\n Kek i\u015fleme ana hammaddesi d\u00fc\u015f\u00fck glutenli bu\u011fday unudur, genellikle yumu\u015fak bu\u011fday i\u015fleme, beyaz renk se\u00e7er. Protein i\u00e7eri\u011fi 7% ila 9%, \u0131slak gl\u00fcten i\u00e7eri\u011fi de\u011feri 25% veya daha azd\u0131r. Kek \u00fcretim s\u00fcreci, \u00e7\u0131rpma i\u015flemi \u00f6nemli bir ba\u011flant\u0131d\u0131r, \u00e7\u00fcnk\u00fc kek geni\u015flemesi esas olarak havan\u0131n \u00e7\u0131rpma i\u015fleminden kar\u0131\u015f\u0131ma ge\u00e7er.<\/p>\n \u00d6ncelikle, yeterli havay\u0131 kar\u0131\u015ft\u0131rmak i\u00e7in b\u00fct\u00fcn yumurta veya yumurta ak\u0131 kar\u0131\u015f\u0131m\u0131n\u0131 bir \u00e7\u0131rpma teli ile h\u0131zl\u0131ca \u00e7\u0131rp\u0131n. \u00c7\u0131rpma s\u0131ras\u0131nda yumurta ak\u0131 k\u0131smen denat\u00fcre olur, y\u00fczey gerilimi de\u011fi\u015fir ve havay\u0131 hapseden s\u0131k\u0131 bir film olu\u015fturur. Daha sonra eklenen un, \u0131s\u0131t\u0131ld\u0131\u011f\u0131nda bir destek yap\u0131s\u0131 olu\u015fturan film yap\u0131s\u0131na kar\u0131\u015ft\u0131r\u0131l\u0131r, ancak un yap\u0131s\u0131 havay\u0131 hapsetmeye dahil de\u011fildir.<\/p>\n Kek yap\u0131m\u0131, pi\u015firme s\u0131ras\u0131nda kekin genle\u015fmesini s\u0131n\u0131rlayaca\u011f\u0131ndan, gluten olu\u015fumunu \u00f6nlemek i\u00e7in kar\u0131\u015ft\u0131rman\u0131n minimumda tutulmas\u0131n\u0131 gerektirir. Buna ek olarak, ni\u015fasta esas olarak undaki protein i\u00e7eri\u011finin oran\u0131n\u0131 d\u00fc\u015f\u00fcrmek i\u00e7in eklenir, b\u00f6ylece bitmi\u015f \u00fcr\u00fcn daha kabar\u0131k olur.<\/p>\n 3. \u00c7erezler<\/strong> Farkl\u0131 glutenli unlar\u0131n renk \u00f6zellikleri<\/strong><\/p>\n Y\u00fcksek gl\u00fctenli un daha koyu renklidir, ekmek yap\u0131m\u0131 i\u00e7in uygundur; orta gl\u00fctenli un s\u00fct beyaz\u0131 renklidir, y\u00fcksek ve d\u00fc\u015f\u00fck un aras\u0131nda, dokusu yar\u0131 gev\u015fektir; d\u00fc\u015f\u00fck gl\u00fctenli un daha beyaz renklidir, elle top haline getirilmesi kolayd\u0131r; d\u00fc\u015f\u00fck protein i\u00e7eri\u011fi, zay\u0131f gl\u00fcten, kek vb. yap\u0131m\u0131 i\u00e7in daha uygundur.<\/p>\n Un ne kadar beyazsa o kadar kaliteli de\u011fildir, ancak ger\u00e7ek ihtiya\u00e7lar g\u00f6z \u00f6n\u00fcnde bulundurulmal\u0131d\u0131r. Un par\u00e7ac\u0131klar\u0131 ne kadar ince olursa, \u0131\u015f\u0131\u011f\u0131 o kadar iyi yans\u0131t\u0131r ve g\u00f6rsel olarak o kadar beyaz g\u00f6r\u00fcn\u00fcr. Protein i\u00e7eri\u011fi ne kadar y\u00fcksek olursa, un par\u00e7ac\u0131klar\u0131n\u0131n ince \u00f6\u011f\u00fct\u00fclme olas\u0131l\u0131\u011f\u0131 o kadar d\u00fc\u015f\u00fck olur ve un daha koyu g\u00f6r\u00fcn\u00fcr. Taneciklili\u011fin etkisine ek olarak, yeni unun kendisi, unun hafif sar\u0131 olmas\u0131na neden olan lutein ve karoten gibi pigmentler i\u00e7erir. Ancak bu maddeler zamanla bozulur. Bu\u011fday endospermi, renksiz fenolik maddeleri siyah \"pigmentlere\" d\u00f6n\u00fc\u015ft\u00fcren polifenol oksidaz i\u00e7erir ve bu da unun koyula\u015fmas\u0131n\u0131n \u00f6nemli bir nedenidir.<\/p>","protected":false},"excerpt":{"rendered":" There is a wide variety of baked goods made from wheat flour on the market. The root, wheat flour contains other cereals do not have a unique substance – can form gluten wheat protein and wheat gluten. Wheat flour protein accounted for 11% to 18%, of which wheat protein, wheat gluten accounted for more than […]<\/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
\nEkmek, temel hammadde olarak un, maya, tuz ve su, do\u011fru miktarda \u015feker, ya\u011f, yumurta, s\u00fct ve di\u011fer aksesuarlar\u0131 ekledikten sonra kar\u0131\u015ft\u0131rma ve mod\u00fclasyondan sonra bir hamur haline getirme, fermantasyon, \u015fekillendirme, pi\u015firme ve bir s\u0131n\u0131f haz\u0131r g\u0131daya pi\u015firilir.<\/p>\n
\nKek, ana hammadde olarak yumurta, \u015feker, bu\u011fday unu, s\u00fct tozu, baharatlar, salata ya\u011f\u0131, su, k\u0131salma, kabartma tozu ve di\u011fer yard\u0131mc\u0131 malzemelerle, yumu\u015fak ve kabar\u0131k at\u0131\u015ft\u0131rmal\u0131klar s\u0131n\u0131f\u0131nda pi\u015firilen \u015fi\u015firilebilir kar\u0131\u015ft\u0131r\u0131larak yap\u0131l\u0131r.<\/p>\n
\nKurabiyeler, ana hammadde olarak bu\u011fday unu, pudra \u015fekeri, s\u0131v\u0131 ya\u011f ve kat\u0131 ya\u011fdan yap\u0131l\u0131r, kar\u0131\u015ft\u0131rma, kal\u0131plama, pi\u015firme ve kurabiyelerin gevrek tad\u0131 haline geldikten sonra kabartma maddesi, geli\u015ftirici ve di\u011fer yard\u0131mc\u0131 malzemeler eklenir.
\nKurabiye i\u015fleme teknolojisi: ham ve yard\u0131mc\u0131 malzemelerin i\u015flenmesi \u2192 malzemeler \u2192 hamur mod\u00fclasyonu \u2192 kal\u0131plama \u2192 pi\u015firme \u2192 so\u011futma \u2192 bitirme \u2192 paketleme \u2192 bitmi\u015f \u00fcr\u00fcn.
\nKurabiye yap\u0131l\u0131rken kullan\u0131lan ana hammadde d\u00fc\u015f\u00fck gl\u00fctenli bu\u011fday unudur ve yar\u0131 yumu\u015fak tereya\u011f\u0131 genellikle \u00e7\u0131rp\u0131l\u0131r. Kurabiyelerin gevrekli\u011finin temel nedeni, hammaddedeki ya\u011f oran\u0131n\u0131n y\u00fcksek ve nem oran\u0131n\u0131n d\u00fc\u015f\u00fck olmas\u0131d\u0131r; her ikisi de gluten olu\u015fumu \u00fczerinde belirli bir engelleyici etkiye sahiptir. Nemin \u00e7o\u011fu, hamurun g\u00fc\u00e7l\u00fc bir gl\u00fcten yap\u0131s\u0131ndan yoksun oldu\u011fu ve bu nedenle \u00e7ok gevrek oldu\u011fu pi\u015firme i\u015flemi s\u0131ras\u0131nda kaybolur.<\/p>\n