{"id":7828,"date":"2024-08-08T16:00:08","date_gmt":"2024-08-08T16:00:08","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=7828"},"modified":"2024-08-08T16:00:08","modified_gmt":"2024-08-08T16:00:08","slug":"bulking-agents-and-yeast","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/hacim-arttirici-maddeler-ve-maya\/","title":{"rendered":"Kabartma \u00fcretiminde kabart\u0131c\u0131 maddeler ve maya aras\u0131ndaki fark nedir?"},"content":{"rendered":"

Bulking agent, g\u0131da hacminin geni\u015flemesini ve organizasyonun gev\u015femesini sa\u011flayabilen, unlu mamullerin \u00fcretiminde vazge\u00e7ilmez olan ve geni\u015f uygulama alan\u0131na sahip \u00f6nemli bir madde olan katk\u0131 maddeleri s\u0131n\u0131f\u0131n\u0131 ifade eder. Unlu mamullerin \u00fcretiminde vazge\u00e7ilmez ve geni\u015f bir yelpazeye sahip \u00f6nemli bir maddedir. Y\u00fcksek kaliteli unlu mamuller \u00fcretmek i\u00e7in her t\u00fcrl\u00fc kabart\u0131c\u0131 maddenin bile\u015fimini, fonksiyon prensibini ve kullan\u0131m y\u00f6ntemini do\u011fru kavramak b\u00fcy\u00fck \u00f6nem ta\u015f\u0131maktad\u0131r.<\/p>\n

G\u0131da hacmini geni\u015fletme y\u00f6ntemi<\/strong><\/p>\n

Yiyecek hacmini geni\u015fletmenin a\u015fa\u011f\u0131daki gibi d\u00f6rt yolu vard\u0131r<\/strong><\/p>\n

1, havan\u0131n mekanik etkisiyle hamur veya hamurun i\u00e7ine doldurulur ve kaydedilir. Is\u0131l genle\u015fme ile hava yoluyla pi\u015firme ve g\u0131da hacminin artmas\u0131n\u0131 sa\u011flama. S\u00fcnger kek \u00fcretimi gibi.<\/p>\n

2, hamurdaki maya veya hamur b\u00fcy\u00fcmesi ve \u00fcreme fermantasyonu yoluyla g\u0131da hacmini geni\u015fletmek i\u00e7in karbondioksit gaz\u0131 \u00fcretir.<\/p>\n

3\u3001Kabartma tozu, koku tozu, kabartma tozu vb. gibi kimyasal hacim artt\u0131r\u0131c\u0131 maddeler, g\u0131da hacmini geni\u015fletmek i\u00e7in karbondioksit ve amonyak \u00fcretmek \u00fczere \u0131s\u0131 veya n\u00f6tralizasyon reaksiyonu ile ayr\u0131\u015ft\u0131r\u0131l\u0131r.<\/p>\n

4, hamur veya hamurun i\u00e7indeki su su buhar\u0131na \u0131s\u0131t\u0131l\u0131r ve puf \u00fcretimi gibi yiyecekleri hacimli hale getirir.<\/p>\n

Kabart\u0131c\u0131 Maddelerin S\u0131n\u0131fland\u0131r\u0131lmas\u0131 ve \u00d6zellikleri<\/strong><\/p>\n

Farkl\u0131 \u015fi\u015firme ajanlar\u0131n\u0131n etki prensibine g\u00f6re a\u015fa\u011f\u0131daki gibi kategorize edilebilir<\/strong><\/p>\n

1\u3001Maya olan biyolojik hacim artt\u0131r\u0131c\u0131 madde<\/strong>
\n(1) Mayalar\u0131n s\u0131n\u0131fland\u0131r\u0131lmas\u0131 ve \u00f6zellikleri:<\/strong> Maya genellikle ya\u015f maya, aktif kuru maya ve instant aktif kuru maya olarak ikiye ayr\u0131l\u0131r.<\/p>\n

Ya\u015f maya karars\u0131z aktiviteye sahiptir, depolanmas\u0131 kolay de\u011fildir, genellikle kullan\u0131mdan \u00f6nce aktivasyon ve di\u011fer \u00f6zellikler gereklidir; kullan\u0131m\u0131 kolay, kararl\u0131 aktiviteye sahip aktif kuru maya, oda s\u0131cakl\u0131\u011f\u0131nda saklanabilir, kullan\u0131mdan \u00f6nce aktive edilmesi gerekir ve di\u011fer \u00f6zellikler; y\u00fcksek ve kararl\u0131 aktiviteye sahip aktif kuru mayaya haz\u0131r, h\u0131zl\u0131 fermantasyon, depolama, kullan\u0131mdan \u00f6nce aktive edilemez ve di\u011fer \u00f6zellikler.<\/p>\n

(2) Mayalar\u0131n b\u00fcy\u00fcme \u00f6zellikleri:<\/strong> mayan\u0131n uygun b\u00fcy\u00fcme s\u0131cakl\u0131\u011f\u0131 27-30 \u2103 aras\u0131ndad\u0131r ve optimum s\u0131cakl\u0131k 27-28 \u2103'dir, bu nedenle hamur fermente edilirken s\u0131cakl\u0131k 30 \u2103'nin alt\u0131nda kontrol edilmelidir.<\/p>\n

Maksimum gaz \u00fcretim s\u0131cakl\u0131\u011f\u0131 38-40 \u2103 aras\u0131ndad\u0131r, bu nedenle hamur mayalan\u0131rken ortam s\u0131cakl\u0131\u011f\u0131 35-40 \u2103 aras\u0131nda olmal\u0131d\u0131r. 10\u00b0C'nin alt\u0131nda maya aktivitesi neredeyse tamamen durur.<\/p>\n

Maya b\u00fcy\u00fcmesi i\u00e7in pH de\u011feri 5-6 aras\u0131ndad\u0131r, 2'nin alt\u0131nda veya 8'in \u00fczerinde maya aktivitesi b\u00fcy\u00fck \u00f6l\u00e7\u00fcde engellenecektir.<\/p>\n

Ayr\u0131ca ozmotik bas\u0131n\u00e7 \u00e7ok y\u00fcksekse mayan\u0131n plazmik duvar ayr\u0131\u015fmas\u0131na u\u011framas\u0131na neden olacak ve mayan\u0131n \u00f6lene kadar normal b\u00fcy\u00fcmesini s\u00fcrd\u00fcrmesini imkans\u0131z hale getirecektir. Bu nedenle, hamura \u00e7ok fazla \u015feker ve tuz eklenmemesine dikkat edin.<\/p>\n

2\u3001Alkalin hacim artt\u0131r\u0131c\u0131 madde (\u00f6rn. kabartma tozu ve koku tozu)<\/strong>
\n(1) Karbonat:<\/strong> bilimsel ad\u0131 sodyum bikarbonat, molek\u00fcler form\u00fcl\u00fc NaHCO3, yayg\u0131n olarak k\u00fc\u00e7\u00fck starter olarak bilinir, gaz \u00fcretimi 261cm3\/g'd\u0131r.<\/p>\n

Hamurdaki kabartma tozu esas olarak \"yatay mukavemet\" olarak bilinen yatay geni\u015fleme rol\u00fcn\u00fc oynar. Bu nedenle \u015feftalili gevrek ve \u00e7ubuk kraker gibi hamur i\u015flerinde kullan\u0131labilir.<\/p>\n

Bununla birlikte, daha alkali Na2CO3 (genellikle kabartma tozu veya alkali olarak bilinir) kal\u0131nt\u0131s\u0131ndan sonra kabartma tozu \u0131s\u0131 ile ayr\u0131\u015f\u0131r (58 \u2103 ayr\u0131\u015fma), bir yandan \u00fcr\u00fcnlerin rengini derinle\u015ftirir, di\u011fer yandan ya\u011flarla sabunla\u015fma reaksiyonu kolayd\u0131r ve ya\u011flar \u00fcr\u00fcn\u00fcn tad\u0131n\u0131 kolayca etkiler.<\/p>\n

(2) koku tozu:<\/strong> Amonyak bikarbonat\u0131n bilimsel ad\u0131, NH4HCO3 i\u00e7in molek\u00fcler form\u00fcl, genellikle b\u00fcy\u00fck mar\u015f olarak bilinir, gaz verimi 700cm3 \/ g. Yukar\u0131 do\u011fru kuvveti nedeniyle ve genellikle yukar\u0131 \"Shunjin\" olarak bilinir. Ayr\u0131\u015fma s\u0131cakl\u0131\u011f\u0131 35\u00b0C'dir.<\/p>\n

Amonyak ayr\u0131\u015fma \u00fcr\u00fcn\u00fc oldu\u011fundan ve amonyak suda \u00e7\u00f6z\u00fcn\u00fcr oldu\u011fundan, koku \u00fcretir, kat\u0131 y\u00fcksek nemli \u00fcr\u00fcnlerde (kekler, buharda pi\u015firilmi\u015f ekmek vb.) kullan\u0131lamaz. Ek olarak, koku tozu genle\u015fme oran\u0131 \u00e7ok h\u0131zl\u0131d\u0131r, bu da \u00fcr\u00fcn\u00fcn d\u00fczensiz organizasyonuna neden olur, p\u00fcr\u00fczl\u00fcd\u00fcr, bu nedenle dozaj \u00e7ok b\u00fcy\u00fck olamaz.<\/p>\n

3, kabartma tozu (genellikle kabartma tozu, kabartma tozu, kabartma tozu olarak bilinir) bile\u015fik \u015fi\u015firme maddesi<\/strong><\/p>\n

Kabartma tozu, asit ve alkalinin n\u00f6tralizasyonu prensibine g\u00f6re form\u00fcle edilir, pasta organizasyonunun \u00fcretimi tek tip, ince doku, b\u00fcy\u00fck delikler yok, normal renk, saf lezzet. Bununla birlikte, bir\u00e7ok kabartma tozuna \u015fap eklenmesi nedeniyle, \u00fcr\u00fcndeki al\u00fcminyum i\u00e7eri\u011finin standard\u0131 a\u015fmas\u0131 kolayd\u0131r, bu da not edilmelidir.<\/p>\n

\u00d6nlemlerin fiili kullan\u0131m\u0131nda \u015fi\u015firme ajan\u0131<\/strong><\/p>\n

1, maya:<\/strong> Aktiviteyi azaltmamak veya \u00f6l\u00fcme yol a\u00e7mamak i\u00e7in do\u011frudan ve buzlu su veya s\u0131cak su temas\u0131 kullan\u0131lamaz; \u015feker ve tuz miktar\u0131 y\u00fcksek ozmotik maya kullan\u0131lmal\u0131d\u0131r; mayan\u0131n canl\u0131l\u0131\u011f\u0131n\u0131 azaltmak i\u00e7in mayan\u0131n y\u00fczeyinde bir ya\u011f filmi tabakas\u0131 olu\u015fturmamak i\u00e7in do\u011frudan ya\u011f ile temas halinde olamaz; Maya aktivasyonu, maya ve \u015feker i\u00e7eri\u011fi 1% -2%, suyun s\u0131cakl\u0131\u011f\u0131 30 \u2103, suyun y\u00fczeyi \u00e7ok say\u0131da kabarc\u0131k \u00fcretti\u011finde, yani aktivasyonun bitti\u011fini g\u00f6sterdi\u011finde ger\u00e7ekle\u015ftirilebilir.<\/p>\n

2, alkali hacim artt\u0131r\u0131c\u0131 madde:<\/strong> Yukar\u0131daki kabartma tozu ve koku tozunun avantaj ve dezavantajlar\u0131ndan g\u00f6r\u00fclebilece\u011fi gibi, bunlardan birinin tek ba\u015f\u0131na kullan\u0131lmas\u0131n\u0131n baz\u0131 eksiklikleri olacakt\u0131r, bu nedenle ikisinin ger\u00e7ek uygulamas\u0131nda kullan\u0131mla birlikte kullan\u0131lmas\u0131 gerekir, yani ayn\u0131 zamanda kabartma tozu ve koku tozu ekleyin, bu sadece Na2CO3 ve amonyak kal\u0131nt\u0131s\u0131ndaki \u00fcr\u00fcn\u00fc azaltmakla kalmaz, ayn\u0131 zamanda fakirlerin ayr\u0131 kullan\u0131m probleminin organizasyonu nedeniyle koku tozu kullan\u0131m\u0131n\u0131 da iyile\u015ftirir.<\/p>\n

Buna ek olarak, koku tozunun d\u00fc\u015f\u00fck ayr\u0131\u015fma s\u0131cakl\u0131\u011f\u0131 ve u\u00e7ucu olmas\u0131 kolay olmas\u0131 nedeniyle, erken gaz \u00fcretimini \u00f6nlemek i\u00e7in en iyi ve 35 \u2103'den y\u00fcksek hammaddelerin kullan\u0131m\u0131nda kat\u0131 ve do\u011frudan temas. S\u0131zd\u0131rmazl\u0131\u011f\u0131n korunmas\u0131nda, aksi takdirde amonya\u011f\u0131n buharla\u015fmas\u0131na neden olur.<\/p>\n

3, hacim artt\u0131r\u0131c\u0131 madde:<\/strong> Asit-baz n\u00f6tralizasyon reaksiyonu ve karbondioksit \u00fcreten su ile kar\u015f\u0131la\u015fmas\u0131 nedeniyle, gaz\u0131n erken sal\u0131nmas\u0131na ve genle\u015fme fonksiyonunun kayb\u0131na yol a\u00e7mamak i\u00e7in kullan\u0131rken suyla do\u011frudan temas etmemeye \u00f6zel dikkat g\u00f6sterilmelidir.<\/p>\n

Do\u011fru uygulama un ile iyice kar\u0131\u015ft\u0131r\u0131p kullanmakt\u0131r. Ayr\u0131ca, a\u015f\u0131r\u0131 al\u00fcminyumun neden oldu\u011fu zarar\u0131 \u00f6nlemek i\u00e7in m\u00fcmk\u00fcn oldu\u011funca al\u00fcminyum olmayan hacim artt\u0131r\u0131c\u0131 madde kullan\u0131n veya al\u00fcminyum ve al\u00fcminyum olmayan hacim artt\u0131r\u0131c\u0131 maddeyi birlikte kullan\u0131n.<\/p>","protected":false},"excerpt":{"rendered":"

Bulking agent refers to a class of additives that can make food volume expansion and organization loose, is indispensable in the production of bakery products, and is an important substance with wide application range. It is indispensable in the production of bakery products and has a wide range of important substances. It is of great […]<\/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 difference between bulking agents and yeast in baking production? - 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\/hacim-arttirici-maddeler-ve-maya\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the difference between bulking agents and yeast in baking production? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Bulking agent refers to a class of additives that can make food volume expansion and organization loose, is indispensable in the production of bakery products, and is an important substance with wide application range. 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