Kurabiye \u00fcretimi i\u00e7in ham ve yard\u0131mc\u0131 malzemeler temel olarak un, \u015feker, ya\u011f, ni\u015fasta, maya, tuz ve benzerlerini i\u00e7erir. Ham ve yard\u0131mc\u0131 maddelerin kalitesi ve \u00f6n i\u015flemin y\u00f6ntemi ve etkisi \u00fcr\u00fcn\u00fcn kalitesini do\u011frudan etkiler.<\/p>\n
Un<\/strong><\/p>\n Kurabiyeler i\u00e7in kullan\u0131lan unun k\u00fcl i\u00e7eri\u011fi genellikle d\u00fc\u015f\u00fckt\u00fcr, 150\u03bcm g\u00f6zenekli elekten ge\u00e7ebilmesi i\u00e7in kabal\u0131k ve incelik gereklidir ve gluten k\u00fc\u00e7\u00fckt\u00fcr. Farkl\u0131 kurabiye t\u00fcrlerinin \u00f6zelliklerine g\u00f6re, \u0131slak gl\u00fcten i\u00e7eri\u011finde k\u00fc\u00e7\u00fck farkl\u0131l\u0131klar vard\u0131r, a\u015fa\u011f\u0131da un gereksinimlerinde yayg\u0131n kurabiyeler verilmi\u015ftir.<\/p>\n (I) S\u00fcnek \u00e7erezler<\/strong> (B) tatl\u0131 ve \u00e7\u0131t\u0131r kurabiyeler<\/strong> (iii) Fermente kurabiyeler<\/strong> (D) Gofret kurabiyeleri<\/strong> Unun genellikle kullan\u0131lmadan \u00f6nce i\u015flenmesi gerekir. \u0130lk olarak, eleme: sadece safs\u0131zl\u0131klar\u0131 gidermek i\u00e7in de\u011fil, ayn\u0131 zamanda unun belirli bir miktar hava ile kar\u0131\u015fmas\u0131n\u0131 sa\u011flamak i\u00e7in, \u00e7erezlerin gevrekli\u011fine elveri\u015flidir; ikincisi, eleme sistemine m\u0131knat\u0131slar\u0131n yerle\u015ftirilmesi, manyetik maddelerin adsorpsiyonudur; \u00fc\u00e7\u00fcnc\u00fcs\u00fc, farkl\u0131 mevsimlere g\u00f6re, s\u0131cakl\u0131ktaki de\u011fi\u015fiklikler, unun s\u0131cakl\u0131\u011f\u0131 etkili bir \u015fekilde ayarlanmal\u0131d\u0131r. Genellikle un k\u0131\u015f\u0131n kullan\u0131ld\u0131\u011f\u0131nda, unun s\u0131cakl\u0131\u011f\u0131n\u0131 artt\u0131rmak i\u00e7in \u00f6nceden at\u00f6lyeye ta\u015f\u0131n\u0131r; yaz\u0131n un, unun s\u0131cakl\u0131\u011f\u0131n\u0131 d\u00fc\u015f\u00fcrmek i\u00e7in uygun olan havaland\u0131r\u0131lm\u0131\u015f, d\u00fc\u015f\u00fck s\u0131cakl\u0131kta ve kuru bir yerde saklan\u0131r.<\/p>\n Ni\u015fasta<\/strong><\/p>\n Bu\u011fday ununun gluteni \u00e7ok y\u00fcksek oldu\u011funda, gluten proteinini seyreltmek ve hamurun glutenini azaltmak i\u00e7in ni\u015fasta eklenmesi gerekir. Yayg\u0131n olarak eklenen ni\u015fastalar bu\u011fday ni\u015fastas\u0131, m\u0131s\u0131r ni\u015fastas\u0131 ve patates ni\u015fastas\u0131d\u0131r. Ni\u015fasta, kullan\u0131lmadan \u00f6nce un ile ayn\u0131 \u015fekilde i\u015flem g\u00f6r\u00fcr.<\/p>\n Ya\u011f<\/strong><\/p>\n Kurabiye \u00fcretimi m\u00fckemmel \u015fortening se\u00e7imi ve y\u00fcksek ya\u011f stabilitesi gerektirir, farkl\u0131 kurabiye \u00e7e\u015fitlerinin ya\u011f gereksinimleri de\u011fi\u015fiklik g\u00f6sterir.<\/p>\n (1) daha az ya\u011f ile sert kurabiye \u00fcretimi, yayg\u0131n olarak krema, margarin, rafine domuz ya\u011f\u0131 vb. i\u00e7in kullan\u0131l\u0131r. Sert kurabiyeler genellikle s\u00fclfit geli\u015ftiricinin \u00e7al\u0131\u015fmas\u0131 s\u0131ras\u0131nda eklendi\u011finden, kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n ac\u0131la\u015fmas\u0131n\u0131 te\u015fvik edebilir, yer f\u0131st\u0131\u011f\u0131 ya\u011f\u0131, ay\u00e7i\u00e7ek ya\u011f\u0131 vb. gibi doymam\u0131\u015f ya\u011f asitleri daha y\u00fcksek bitkisel ya\u011flar\u0131n kullan\u0131m\u0131 i\u00e7in uygun de\u011fildir.<\/p>\n (2) gevrek kurabiyeler ve tatl\u0131 kurabiyeler b\u00fcy\u00fck miktarlarda ya\u011f \u00fcretimi, hem ya\u011f\u0131n m\u00fckemmel stabilitesini g\u00f6z \u00f6n\u00fcnde bulundurmak, daha iyi k\u0131saltmak, hem de daha y\u00fcksek ya\u011f erime noktas\u0131n\u0131n se\u00e7ilmesini gerektirir, aksi takdirde \u00e7ok y\u00fcksek bir hamur s\u0131cakl\u0131\u011f\u0131na neden olmak \u00e7ok kolayd\u0131r veya ya\u011f\u0131n erime noktas\u0131 \u00e7ok d\u00fc\u015f\u00fckt\u00fcr, bu da ya\u011f da\u011f\u0131l\u0131m\u0131nda bir art\u0131\u015fa yol a\u00e7ar, \"ya\u011f gitme\" olgusunun ortaya \u00e7\u0131kmas\u0131. Y\u00fcksek ya\u011fl\u0131 \u00fcr\u00fcnler i\u00e7in en uygun ya\u011flar margarin ve bitkisel \u015forteningdir.<\/p>\n (3) Fermente kurabiye \u00fcretiminde kullan\u0131lan kat\u0131 ve s\u0131v\u0131 ya\u011flar hem k\u0131saltma hem de stabilite gerektirir, \u00f6zellikle de sert kurabiyelere g\u00f6re daha zorlu olan k\u0131saltma a\u00e7\u0131s\u0131ndan. Rafine domuz ya\u011f\u0131 \u015forteningi, narin, gevrek fermente kurabiyeler yapmak i\u00e7in en uygun olan\u0131d\u0131r. Bitkisel k\u0131saltma, kurabiyelerin seviyesini art\u0131rmak i\u00e7in idealdir, ancak kabar\u0131kl\u0131k biraz zay\u0131ft\u0131r, bu nedenle tamamlay\u0131c\u0131 etkiler elde etmek i\u00e7in bitkisel k\u0131saltma ve iyi domuz ya\u011f\u0131 kullanabiliriz.<\/p>\n Maya<\/strong><\/p>\n Fermente kurabiye \u00fcretiminde maya t\u00fcm s\u00fcre\u00e7te \u00f6nemli bir fakt\u00f6rd\u00fcr, mayan\u0131n performans\u0131n\u0131n iyi olmamas\u0131 kurabiye \u00fcretiminde telafisi m\u00fcmk\u00fcn olmayan kay\u0131plar\u0131 beraberinde getirecektir. Bu nedenle, mayan\u0131n kalitesi \u00fcretimden \u00f6nce belirlenmeli ve se\u00e7ilmelidir.<\/p>\n (1) \u00dcretim tarihine dikkat edin ve raf \u00f6mr\u00fc i\u00e7indeki mayay\u0131 se\u00e7in; Kullanmadan \u00f6nce maya i\u015flemi: haz\u0131r aktif kuru maya fermantasyon i\u00e7in do\u011frudan una konulabilir, ancak ya\u015f maya ve aktif kuru maya kullan\u0131lmadan \u00f6nce aktive edilmelidir.<\/p>\n Taze mayan\u0131n aktivasyon i\u015flemi: mayay\u0131 26-30 \u2103'de \u0131l\u0131k suya koyun, biraz \u015feker ekleyin, mayay\u0131 \u0131l\u0131k suda kar\u0131\u015ft\u0131r\u0131n, 20-30 dakika aktive edin ve y\u00fczeyde \u00e7ok say\u0131da kabarc\u0131k g\u00f6r\u00fcnd\u00fc\u011f\u00fcnde \u00fcretime al\u0131nabilir.<\/p>\n Aktif kuru mayan\u0131n aktivasyon s\u00fcreci ya\u015f mayan\u0131nkine benzer, ancak aktivasyon s\u00fcresi daha uzundur.<\/p>","protected":false},"excerpt":{"rendered":" The raw and auxiliary materials for the production of cookies mainly include flour, sugar, oil, starch, yeast, salt and so on. The quality of raw and auxiliary materials and the method and effect of pretreatment directly affect the quality of the product. Flour The flour used for cookies is generally low in ash content, the […]<\/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
\nSert kurabiye \u00fcretimi i\u00e7in bu\u011fday unu, orta gluten esnekli\u011fi, iyi uzayabilirlik, unun d\u00fc\u015f\u00fck gluten i\u00e7eri\u011fi, genellikle 21% ila 28% \u0131slak gluten i\u00e7eri\u011fi kullanmak uygundur. Gluten i\u00e7eri\u011fi y\u00fcksekse, g\u00fc\u00e7l\u00fc gluten, kurabiye \u00fcretiminin k\u00fc\u00e7\u00fclmesi, deformasyonu, tad\u0131 bordo, y\u00fczey kabarmas\u0131 kolayd\u0131r, bu nedenle gluten i\u00e7eri\u011fi \u00e7ok y\u00fcksek bu\u011fday unu, seyreltmek, ayarlamak i\u00e7in uygun miktarda ni\u015fasta eklemek uygundur; gluten i\u00e7eri\u011fi \u00e7ok d\u00fc\u015f\u00fckse, zay\u0131f gluten, kurabiyeler \u00e7atlayacak, k\u0131r\u0131lmas\u0131 kolay olacakt\u0131r.<\/p>\n
\nTatl\u0131 ve gevrek kurabiye unu \u00fcretimi, zay\u0131f gl\u00fctenli unun yumu\u015fak bu\u011fday i\u015flenmesi, 19% ila 22% \u0131slak gl\u00fcten i\u00e7eri\u011fi gereksinimleri, gl\u00fcten \u00e7ok g\u00fc\u00e7l\u00fc ise, yine de ni\u015fasta ile ayarlanmas\u0131 gerekir.<\/p>\n
\nFermente kurabiyeler genellikle ikinci fermantasyon \u00fcretim teknolojisini kullan\u0131r, iki besleme unu se\u00e7iminin de belirli farkl\u0131l\u0131klar\u0131 vard\u0131r, ilk hamur fermantasyonunda, fermantasyon s\u00fcresinin daha uzun olmas\u0131 nedeniyle, hamurun elastikiyetinde a\u015f\u0131r\u0131 azalmaya yol a\u00e7madan daha uzun bir fermantasyon s\u00fcresine dayanabilmesi i\u00e7in, yakla\u015f\u0131k 30% \u0131slak gl\u00fcten i\u00e7eri\u011finde, gl\u00fctenli un kullan\u0131lmal\u0131d\u0131r; Hamurun ikinci fermantasyonunda, s\u00fcre daha k\u0131sad\u0131r, 24% ila 26% \u0131slak gluten i\u00e7eri\u011finin kullan\u0131lmas\u0131 arzu edilir, biraz daha zay\u0131f gluten i\u00e7eri\u011fi. \uff5e\u0130kinci fermantasyon i\u00e7in, s\u00fcre daha k\u0131sa oldu\u011funda, 24% ila 26% \u0131slak gluten i\u00e7eri\u011fine ve biraz daha zay\u0131f glutene sahip un kullanmak daha iyidir. Gluten \u00e7ok d\u00fc\u015f\u00fckse, kurabiyeler gevrek g\u00f6r\u00fcn\u00fcr ancak gevrek de\u011fildir; gluten \u00e7ok y\u00fcksekse, kurabiyelerin k\u00fc\u00e7\u00fclmesi ve deforme olmas\u0131 kolayd\u0131r, tad\u0131 gevrektir ancak gevrek de\u011fildir.<\/p>\n
\nGofret kurabiyeleri i\u00e7in 23% ila 24% \u0131slak gluten i\u00e7eri\u011fine uygun un se\u00e7ilmelidir. Gluten \u00e7ok g\u00fc\u00e7l\u00fcyse, kar\u0131\u015ft\u0131rma s\u00fcrecinde kabarmas\u0131 kolayd\u0131r ve \u00fcretilen kurabiyeler kuru ve serttir ve gevrek de\u011fildir; aksine, unun gluteni yeterli de\u011filse, \u00fcretilen kurabiyeler kolay k\u0131r\u0131l\u0131r ve \u00fcretimde kal\u0131ba yap\u0131\u015fmas\u0131 kolayd\u0131r.<\/p>\n
\n(2) Sert mayan\u0131n ambalaj se\u00e7imi, aktif kuru maya genellikle vakumlu ambalajd\u0131r, e\u011fer torba yumu\u015farsa, canl\u0131l\u0131\u011f\u0131n i\u00e7inde hava oldu\u011funu g\u00f6sterir;
\n(3) Maya t\u00fcr\u00fc se\u00e7imine dikkat edin, iki t\u00fcr maya vard\u0131r, y\u00fcksek \u015feker t\u00fcr\u00fc ve d\u00fc\u015f\u00fck \u015feker t\u00fcr\u00fc, genellikle torban\u0131n \u00fczerinde \"y\u00fcksek \u015feker t\u00fcr\u00fc\" veya \"d\u00fc\u015f\u00fck \u015feker t\u00fcr\u00fc\" yaz\u0131l\u0131d\u0131r.<\/p>\n