{"id":7705,"date":"2024-08-08T09:34:47","date_gmt":"2024-08-08T09:34:47","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=7705"},"modified":"2024-08-08T09:34:47","modified_gmt":"2024-08-08T09:34:47","slug":"amylopectin","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/amylopectin\/","title":{"rendered":"Asetat ni\u015fastas\u0131n\u0131n un \u00f6\u011f\u00fctme \u00f6zellikleri \u00fczerindeki etkisi nedir?"},"content":{"rendered":"

Ni\u015fasta asetat, g\u0131da i\u015flemede k\u0131vam artt\u0131r\u0131c\u0131, stabilizat\u00f6r ve ba\u011flay\u0131c\u0131 olarak kullan\u0131lan, y\u00fcksek viskoziteli, y\u00fcksek berrakl\u0131\u011fa sahip, zay\u0131f p\u0131ht\u0131la\u015fabilen ve kararl\u0131 depolanabilen bir ni\u015fasta t\u00fcr\u00fc olup, \u00fcretim ihtiya\u00e7lar\u0131na g\u00f6re \u00e7i\u011f ve ya\u015f eri\u015fte \u00fcr\u00fcnlerinde, k\u0131yma \u00fcr\u00fcnlerinde vb. uygun miktarda kullan\u0131lmaktad\u0131r.
\nKullan\u0131lan ni\u015fasta asetat miktar\u0131 a\u00e7\u0131s\u0131ndan, \u00c7in GB 2760-2014 maksimum dozu s\u0131n\u0131rlamaz ve her g\u0131daya gerekti\u011fi kadar eklenebilir. Ara\u015ft\u0131rma raporlar\u0131na g\u00f6re, eri\u015fte \u00fcr\u00fcnlerinin \u00fcretim s\u00fcrecine belirli miktarda modifiye ni\u015fasta eklemek, \u00fcr\u00fcn\u00fcn kapsaml\u0131 kalitesini art\u0131rabilir Yuan eri\u015fte \u00fcr\u00fcnlerinin ya\u015flanmas\u0131n\u0131 geciktirebilir, ni\u015fasta asetat\u0131n unun \u00f6zellikleri \u00fczerindeki etkisi nedir?<\/p>\n

Un kalitesi \u00fczerindeki etkisi<\/strong>
\nUn kalite indeksleri temel olarak 5 unsuru i\u00e7erir: hamur suyu emilimi, hamur olu\u015fum s\u00fcresi, hamur stabilizasyon s\u00fcresi, hamur zay\u0131flama derecesi ve un kalite indeksi.
\nUna farkl\u0131 miktarlarda 0.5~2 % asetat ni\u015fastas\u0131 eklendi\u011finde un kalite testinin sonu\u00e7lar\u0131 Tablo 1'de g\u00f6sterilmi\u015ftir.
\nTablo 1 Asetat ni\u015fastas\u0131n\u0131n un kalitesi \u00fczerindeki etkisi<\/strong>
\nTablo 1'deki verilerin analizinden, hamurun su emme oran\u0131n\u0131n ni\u015fasta asetat miktar\u0131n\u0131n artmas\u0131yla do\u011frusal olarak azald\u0131\u011f\u0131 ve azalma y\u00fczdesinin her seferinde 1%'den fazla olmad\u0131\u011f\u0131 g\u00f6r\u00fclebilir, bu da \u015funu g\u00f6sterir ni\u015fasta asetat\u0131n unun su emme oran\u0131 \u00fczerindeki etkisi nispeten k\u00fc\u00e7\u00fckt\u00fcr<\/strong>;
\nHamur olu\u015fum s\u00fcresi, asetat ni\u015fastas\u0131 ilave miktar\u0131n\u0131n artmas\u0131yla artmakta ve ard\u0131ndan azalmakta ve ilave miktar\u0131 1% oldu\u011funda maksimuma ula\u015fmaktad\u0131r, bu da \u015funu g\u00f6stermektedir asetat ni\u015fasta<\/strong> biraz etkisi var un olu\u015fum s\u00fcresi \u00fczerine<\/strong>ama etki k\u00fc\u00e7\u00fckt\u00fcr<\/strong>;
\nHamur stabilizasyon s\u00fcresi, eklenen ni\u015fasta asetat miktar\u0131n\u0131n artmas\u0131yla artmakta ve daha sonra azalmaktad\u0131r, eklenen ni\u015fasta asetat miktar\u0131 0.5% oldu\u011funda en uzun stabilizasyon s\u00fcresi ve eklenen ni\u015fasta asetat miktar\u0131 2% oldu\u011funda en k\u0131sa stabilizasyon s\u00fcresi<\/strong>.
\nHamur zay\u0131flama derecesine eklenen ni\u015fasta asetat miktar\u0131n\u0131n etkisi azalma ve ard\u0131ndan artma e\u011filimi g\u00f6stermi\u015ftir, zay\u0131fl\u0131k derecesi en k\u00fc\u00e7\u00fck oldu\u011funda 0.5%'ye eklenen ni\u015fasta asetat miktar\u0131, 118FU'dan 107FU'ya, 9.3%'ye d\u00fc\u015fm\u00fc\u015ft\u00fcr, daha sonra geri tepme e\u011filimine eklenen ni\u015fasta asetat miktar\u0131ndaki art\u0131\u015fla birlikte, ni\u015fasta asetat miktar\u0131 ni\u015fasta asetat<\/strong> eklendi i\u00e7in<\/strong> 2% ile kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda ayn\u0131 derecede zay\u0131flama g\u00f6stermez ve \u00f6nceki g\u00f6stergeler etkisinin zay\u0131fl\u0131k derecesinin y\u00fcz\u00fcne eklenen ni\u015fasta asetat miktar\u0131<\/strong> \u00d6nceki endekslerle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, ve<\/strong> ni\u015fasta asetat ilavesinin zay\u0131flama derecesi \u00fczerindeki etkisi daha b\u00fcy\u00fckt\u00fcr<\/strong>;
\nEklenen ni\u015fasta asetat miktar\u0131n\u0131n artmas\u0131yla un kalite indeksi \u00f6nce artar ve sonra azal\u0131r, \u00f6l\u00e7\u00fclen veriler 81, 85, 86, 80, 78 FU, art\u0131\u015f ve azal\u0131\u015f s\u0131ras\u0131yla 4.9%, 6.2%, 1.2%, 3.7%'dir, bu da g\u00f6r\u00fclebilir ki ni\u015fasta asetat\u0131n\u0131n un kalite endeksi \u00fczerinde daha b\u00fcy\u00fck bir etkisi vard\u0131r<\/strong>.
\nUn kalitesini etkileyen en \u00f6nemli indeksler zay\u0131flama derecesi ve stabilizasyon s\u00fcresidir, 0,5 %~2 % asetat ni\u015fastas\u0131 eklendi\u011finde, zay\u0131flama derecesi ve stabilizasyon s\u00fcresindeki de\u011fi\u015fim 10%'den daha azd\u0131r, bu nedenle, 0,5 %~2 % asetat ni\u015fastas\u0131 eklenmesinin un kalitesi \u00fczerinde daha az etkisi vard\u0131r.<\/strong><\/p>\n

Hamur esnemesi \u00fczerindeki etkisi<\/strong><\/p>\n

Hamur gerilme indeksleri temel olarak \u015funlar\u0131 i\u00e7erir: gerilme alan\u0131, gerilme derecesi, gerilme direnci ve gerilme oran\u0131. Asetat ni\u015fastas\u0131 ilave miktar\u0131 0, 0.5 %, 1 %, 1.5 % ve 2 % oldu\u011funda, unun esneme derecesi Tablo 2'de g\u00f6sterilmi\u015ftir.
\nTablo 2 Asetat ni\u015fastas\u0131n\u0131n hamur esnemesi \u00fczerine etkisi<\/strong>
\nTablo 2'den g\u00f6r\u00fclebilece\u011fi gibi, ilk olarak, s\u0131ras\u0131yla 45, 90, 135 dakikal\u0131k germe s\u00fcresi, 0.5 % katk\u0131 maddesine eklenen ni\u015fasta asetat miktar\u0131ndaki art\u0131\u015fla hamurun germe alan\u0131 75, 85, 84cm2 'den s\u0131ras\u0131yla 69, 75, 96cm2 'ye d\u00fc\u015fm\u00fc\u015ft\u00fcr, 8%, 11.7%, 9.5%, 2% katk\u0131 miktar\u0131nda s\u0131ras\u0131yla 63, 67, 68cm2, 1.5 %, 2% katk\u0131 miktar\u0131nda ni\u015fasta asetat\u0131n hamurun gerilmesi \u00fczerindeki d\u00fc\u015f\u00fc\u015f y\u00fczdesi Tablo 2'de g\u00f6sterilmi\u015ftir, 2% katk\u0131s\u0131nda 68 cm2 ve azalan y\u00fczdeler 16%, 21.2% ve 19% olmu\u015ftur, bu da \u015funu g\u00f6stermi\u015ftir ni\u015fasta asetat\u0131n hamur esneme alan\u0131 \u00fczerinde daha b\u00fcy\u00fck bir etkiye sahip oldu\u011fu<\/strong>;
\n\u0130kinci olarak, asetat ni\u015fastas\u0131 ilave miktar\u0131n\u0131n artmas\u0131yla hamur uzamas\u0131 azalm\u0131\u015f ve ilave miktar\u0131 2% ve i\u015fleme s\u00fcresi 45, 90 ve 135 dakika oldu\u011funda uzama s\u0131ras\u0131yla 11,6%, 15,2% ve 10,7% azalm\u0131\u015ft\u0131r, B\u00f6ylece asetat ni\u015fastas\u0131n\u0131n uzama \u00fczerinde daha b\u00fcy\u00fck bir etkisi olmu\u015ftur.<\/strong>;
\n\u00dc\u00e7\u00fcnc\u00fc olarak, hamur \u00e7ekme direnci eklenen ni\u015fasta asetat miktar\u0131n\u0131n artmas\u0131yla azalm\u0131\u015f, 45 dakika alt\u0131nda, ilave miktar\u0131n\u0131n artmas\u0131yla 0.5 %'den 2 %'ye s\u0131ras\u0131yla 3.7%, 6.1%, 9.8%, 11.6% ve 90 dakikadaki de\u011fi\u015fim miktar\u0131 s\u0131ras\u0131yla 8.6%, 10.1 %, 11.4%, 14.1% ve 135 dakikada azalma de\u011feri 6.4 %'den 10.5 %'ye olmu\u015ftur. Uzama, eklenen asetat ni\u015fasta miktar\u0131 ile daha fazla de\u011fi\u015fir ve asetat\u0131n bunun \u00fczerinde daha b\u00fcy\u00fck bir etkiye sahip oldu\u011fu varsay\u0131labilir<\/strong>;
\nD\u00f6rd\u00fcnc\u00fc olarak, eklenen ni\u015fasta asetat miktar\u0131n\u0131n artmas\u0131yla hamur esneme oran\u0131 temelde de\u011fi\u015fmemi\u015ftir, \u00e7\u00fcnk\u00fc ni\u015fasta asetat eklendikten sonra hamurun gerilme direnci ve uzamas\u0131 ayn\u0131 miktarda azalm\u0131\u015ft\u0131r, bu nedenle esneme oran\u0131 de\u011fi\u015fmeden kalm\u0131\u015ft\u0131r. Hamurun esneme kalitesini etkileyen en \u00f6nemli indeks esneme alan\u0131d\u0131r, 2% asetat ni\u015fastas\u0131 eklendi\u011finde esneme alan\u0131ndaki de\u011fi\u015fim 10%'den daha fazlad\u0131r, Bu nedenle, 2% asetat ni\u015fastas\u0131n\u0131n eklenmesi unun gerilmesi \u00fczerinde daha b\u00fcy\u00fck bir etkiye sahiptir.<\/strong><\/p>\n

Unun beyazl\u0131\u011f\u0131 \u00fczerindeki etkisi<\/strong><\/p>\n

Unun kalitesini de\u011ferlendirmek i\u00e7in kullan\u0131lan indekslerden biri beyazl\u0131kt\u0131r ve beyazl\u0131k de\u011feri ne kadar d\u00fc\u015f\u00fckse unun kalitesi de o kadar d\u00fc\u015f\u00fckt\u00fcr. Bu nedenle, unun beyazl\u0131\u011f\u0131 bu\u011fday yeti\u015ftiricili\u011fi, de\u011firmencilik end\u00fcstrisi ve makarna end\u00fcstrisi \u00fczerinde \u00f6nemli bir etkiye sahiptir. Tablo 3, eklenen farkl\u0131 asetat ni\u015fastas\u0131 miktar\u0131n\u0131n unun beyazl\u0131\u011f\u0131 \u00fczerindeki etkisini g\u00f6stermektedir.
\nTablo 3 Un beyazl\u0131\u011f\u0131 \u00fczerine asetat ni\u015fastas\u0131 uygulamas\u0131<\/strong>
\nBeyazl\u0131k, unun derecesini de\u011ferlendirmek i\u00e7in ana indekslerden biridir ve unun beyazl\u0131\u011f\u0131 bu\u011fday yeti\u015ftiricili\u011fi, de\u011firmencilik end\u00fcstrisi ve eri\u015fte g\u0131da end\u00fcstrisi \u00fczerinde \u00f6nemli bir etkiye sahiptir. Tablo 3'ten de g\u00f6r\u00fclebilece\u011fi gibi, asetat ni\u015fastas\u0131 ilavesinin artmas\u0131yla unun beyazl\u0131\u011f\u0131 hafif\u00e7e artmakta ve ilave 0.5%'den 2%'ye \u00e7\u0131kar\u0131ld\u0131\u011f\u0131nda beyazl\u0131k s\u0131ras\u0131yla 76.1'den 76.2, 76.5, 76.6 ve 76.8'e y\u00fckselmektedir.
\nAsetat ni\u015fastas\u0131 eklendikten sonra unun beyazl\u0131k de\u011feri y\u00fcksek olmas\u0131na ra\u011fmen, art\u0131\u015f 1%'den fazla de\u011fildir, bu nedenle asetat ni\u015fastas\u0131n\u0131n unun beyazl\u0131\u011f\u0131 \u00fczerindeki etkisi k\u00fc\u00e7\u00fckt\u00fcr.<\/strong>
\nBeyazl\u0131k i\u00e7in bu\u011fday unu s\u0131n\u0131f\u0131 standart gereksinimlerimiz: birinci seviye 76'dan fazla, ikinci seviye 75'ten fazla, \u00fc\u00e7\u00fcnc\u00fc seviye 72'den fazla, unun beyazl\u0131k de\u011feri y\u00fcksek ve kalitesi y\u00fcksektir. Yukar\u0131daki test sonu\u00e7lar\u0131, asetat ni\u015fastas\u0131n\u0131n unun beyazl\u0131\u011f\u0131n\u0131 biraz iyile\u015ftirdi\u011fini ve unun kalitesini art\u0131rd\u0131\u011f\u0131n\u0131 g\u00f6stermektedir.<\/p>\n

Unun ya\u015f gluten i\u00e7eri\u011fi \u00fczerine etkisi<\/strong><\/p>\n

Hamurda elastikiyete sahip protein k\u0131sm\u0131 glutendir ve glutenin ana bile\u015fenleri alkolde \u00e7\u00f6z\u00fcnen protein ve bu\u011fday glutenidir. Her ikisi de suda \u00e7\u00f6z\u00fcnmez, ancak su emilerek jelatinimsi bir madde olu\u015fturdu\u011funda gl\u00fctene d\u00f6n\u00fc\u015f\u00fcr.
\nBaz\u0131 \u00e7al\u0131\u015fmalar, buharda pi\u015firilmi\u015f ekme\u011fin b\u00fcz\u00fcld\u00fc\u011f\u00fcn\u00fc, p\u00fcr\u00fczs\u00fcz olmad\u0131\u011f\u0131n\u0131 vb. ve gluten i\u00e7eri\u011fine dikkat \u00e7ekmi\u015ftir. Eklenen farkl\u0131 asetat ni\u015fastas\u0131 miktarlar\u0131n\u0131n unun ya\u015f gluten i\u00e7eri\u011fi \u00fczerindeki etkisi Tablo 4'te g\u00f6sterilmi\u015ftir.
\nTablo 4 Asetat ni\u015fastas\u0131n\u0131n unun ya\u015f gluten i\u00e7eri\u011fi \u00fczerindeki etkisi<\/strong>
\nTablo 4'teki veriler incelendi\u011finde, bir yandan ya\u015f gluten i\u00e7eri\u011finin asetat ni\u015fasta ilavesinin artmas\u0131yla 32,9%'den 33,2%, 33,4%, 33,5 %, 33,7%'ye y\u00fckseldi\u011fi ve en y\u00fcksek art\u0131\u015f\u0131n 2,4% oldu\u011fu g\u00f6r\u00fclmektedir. asetat ni\u015fastas\u0131n\u0131n unda ya\u015f gluten olu\u015fumunu te\u015fvik edici bir etkisi vard\u0131r, ancak etkisi k\u00fc\u00e7\u00fckt\u00fcr<\/strong>;
\n\u00d6te yandan, gluten indeksi asetat ni\u015fastas\u0131 ilavesinin artmas\u0131yla 11.8%, 21.6%, 27.5% ve 31.4% artm\u0131\u015ft\u0131r. asetat ni\u015fastas\u0131n\u0131n ya\u015f gluten indeksi \u00fczerinde daha b\u00fcy\u00fck bir etkisi olmu\u015ftur<\/strong>.
\nYa\u015f gl\u00fcten i\u00e7eri\u011fi ve gl\u00fcten indeksi, \u00f6zel un s\u0131n\u0131f\u0131n\u0131n ana indekslerinden biridir ve y\u00fcksek glutenli un ile yap\u0131lmas\u0131 gereken makarna \u00fcr\u00fcnleri<\/strong> Bu nedenle unda y\u00fcksek ya\u015f gluten i\u00e7eri\u011fi ve gluten indeksi gerekir, etki, belirli bir miktarda asetat ni\u015fastas\u0131 eklenerek art\u0131r\u0131labilir<\/strong>.<\/p>\n

Unun ini\u015f de\u011feri \u00fczerindeki etkisi<\/strong><\/p>\n

\u0130ni\u015f de\u011feri, bu\u011fday tanesindeki \u03b1-amilaz aktivitesinin boyutuna tepki vermek i\u00e7in kullan\u0131lan bu\u011fday ununun kalite indekslerinden biridir, de\u011fer ne kadar k\u00fc\u00e7\u00fckse, \u03b1-amilaz aktivitesi o kadar b\u00fcy\u00fckt\u00fcr; tersine, aktivite ne kadar k\u00fc\u00e7\u00fckse, Tablo 5, farkl\u0131 miktarlarda asetik asit ester ni\u015fastas\u0131n\u0131n unun ini\u015f de\u011feri \u00fczerindeki etkisini g\u00f6stermektedir.
\nTablo 5 Asetat ni\u015fastas\u0131n\u0131n unun ini\u015f de\u011feri \u00fczerindeki etkisi<\/strong>
\nTablo 5'teki deneysel verilerin analizinden, asetat ni\u015fastas\u0131 ilavesinin artmas\u0131yla unun ini\u015f de\u011ferinin azald\u0131\u011f\u0131 ve ini\u015f indeksinin s\u0131ras\u0131yla 371s'den 369, 368, 366 ve 363s'ye d\u00fc\u015ft\u00fc\u011f\u00fc sonucuna var\u0131lm\u0131\u015ft\u0131r.
\nEn b\u00fcy\u00fck de\u011fi\u015fikli\u011fin ini\u015f de\u011ferine 2% eklendi\u011finde, 2.4%'lik bir d\u00fc\u015f\u00fc\u015f oldu\u011fu g\u00f6r\u00fclebilir. unun ini\u015f de\u011feri \u00fczerinde ni\u015fasta asetat\u0131n\u0131n k\u00fc\u00e7\u00fck bir etkisi vard\u0131r<\/strong>.
\nAsetat ni\u015fastas\u0131n\u0131n eklenmesinden sonra ini\u015f de\u011ferindeki d\u00fc\u015f\u00fc\u015f, bir yandan asetat ni\u015fastas\u0131n\u0131n unun yap\u0131\u015ft\u0131rma viskozitesini ve stabilitesini art\u0131rabilece\u011fini; di\u011fer yandan da orta ini\u015f de\u011ferine ihtiya\u00e7 duyan farkl\u0131 eri\u015fte \u00fcr\u00fcnlerinin belirli miktarda asetat ni\u015fastas\u0131 eklenerek ayarlanabilece\u011fini g\u00f6stermektedir.
\nBu nedenle, una asetat ni\u015fastas\u0131 eklenmesi, daha y\u00fcksek ini\u015f de\u011feri ve daha y\u00fcksek viskozite gerektiren makarna \u00fcr\u00fcnlerinin \u00fcretimi i\u00e7in faydal\u0131d\u0131r.<\/p>\n

\"\" \"\" \"\" \"\" \"\"<\/p>","protected":false},"excerpt":{"rendered":"

Starch acetate is a kind of starch with high viscosity, high clarification, weak coagulability and stable storage, which is used as thickener, stabilizer and binder in food processing, and is used in appropriate amount in raw and wet noodle products, minced meat products and so on according to production needs. In terms of the amount […]<\/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 is the effect of acetate starch on flour milling characteristics? - 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\/amylopectin\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the effect of acetate starch on flour milling characteristics? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Starch acetate is a kind of starch with high viscosity, high clarification, weak coagulability and stable storage, which is used as thickener, stabilizer and binder in food processing, and is used in appropriate amount in raw and wet noodle products, minced meat products and so on according to production needs. 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