{"id":8268,"date":"2024-08-13T08:34:09","date_gmt":"2024-08-13T08:34:09","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8268"},"modified":"2024-08-13T08:34:09","modified_gmt":"2024-08-13T08:34:09","slug":"starches-and-their-derivatives","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/starches-and-their-derivatives\/","title":{"rendered":"Noodle \u00fcr\u00fcnlerinde ve uygulamalar\u0131nda kullan\u0131lan yayg\u0131n ni\u015fastalar ve t\u00fcrevleri nelerdir?"},"content":{"rendered":"

Eri\u015fte, uzun bir ge\u00e7mi\u015fe, bir\u00e7ok \u00e7e\u015fide, farkl\u0131 tatlara ve yerel \u00f6zelliklere (Lanzhou Ramen, Shanxi b\u0131\u00e7ak tra\u015fl\u0131 eri\u015fte, B\u00fcy\u00fckbaba Zhang i\u00e7i bo\u015f eri\u015fte vb. gibi) sahip geleneksel bir \u00c7in temel g\u0131das\u0131d\u0131r ve modern zamanlarda haz\u0131r eri\u015fte, omnivor eri\u015fte, LL eri\u015fte vb. gibi yeni eri\u015fte \u00e7e\u015fitleri \u00fcretilmi\u015ftir. Eri\u015fte \u00fcretimine eklenen ni\u015fasta ham ni\u015fasta, kimyasal olarak modifiye edilmi\u015f ni\u015fasta (modifiye ni\u015fasta ve t\u00fcrevleri) ve fiziksel olarak modifiye edilmi\u015f ni\u015fastay\u0131 (\u00f6nceden jelatinle\u015ftirilmi\u015f ni\u015fasta) i\u00e7erir; bu ni\u015fasta sadece eri\u015ftelerin sinirli, p\u00fcr\u00fczs\u00fcz, Q-bouncy vb. gibi yenilebilir kalitesini iyile\u015ftirmekle kalmaz, ayn\u0131 zamanda \u00fcr\u00fcne yava\u015f sindirim, d\u00fc\u015f\u00fck GI vb. gibi i\u015flevler de kazand\u0131r\u0131r ve eri\u015fte \u00fcretiminde en yayg\u0131n kullan\u0131lan bile\u015fen veya kalite de\u011fi\u015ftiricidir.<\/p>\n

Yayg\u0131n olarak kullan\u0131lan ham ni\u015fasta<\/strong><\/p>\n

Ham durumda, eri\u015fte pullar\u0131n\u0131n veya eri\u015ftelerin fiziksel \u00f6zellikleri esas olarak gluten bile\u015feni taraf\u0131ndan belirlenirken, pi\u015fmi\u015f durumda eri\u015ftelerin yeme kalitesini etkileyen en \u00f6nemli fakt\u00f6r ni\u015fastad\u0131r. Eri\u015fte \u00fcr\u00fcnlerinin \u00fcretimi i\u00e7in uygun ni\u015fastan\u0131n genellikle kolay genle\u015fme, d\u00fc\u015f\u00fck yap\u0131\u015ft\u0131rma s\u0131cakl\u0131\u011f\u0131, y\u00fcksek viskozite vb. \u00f6zelliklere sahip olmas\u0131 gerekir. \u015eu anda, yayg\u0131n olarak kullan\u0131lan ham ni\u015fasta, eri\u015fte i\u015fleme, pi\u015firme, t\u00fcketim ve depolama kalitesini belirli bir \u00f6l\u00e7\u00fcde art\u0131rabilen m\u0131s\u0131r ni\u015fastas\u0131, tapyoka ni\u015fastas\u0131, patates ni\u015fastas\u0131 vb. i\u00e7erir.
\nTablo 1 Farkl\u0131 bitki kaynaklar\u0131ndan elde edilen ni\u015fastalar\u0131n fiziksel \u00f6zellikleri<\/strong><\/p>\n

\"\"<\/p>\n

I. Orijinal ni\u015fastan\u0131n kayna\u011f\u0131 ve kimyasal bile\u015fimi<\/strong>
\nNi\u015fasta esas olarak d\u00fcz zincirli ni\u015fasta (AM) ve dall\u0131 zincirli ni\u015fastadan (AP) olu\u015fur, ancak az miktarda lipit, protein ve mineral de i\u00e7erir. K\u00f6k ve yumru ni\u015fastalar\u0131 genellikle tah\u0131l ni\u015fastalar\u0131ndan (0,6%~1,2%) daha az lipid (patates i\u00e7in 0,1% ve manyok ni\u015fastas\u0131 i\u00e7in 0,2%) i\u00e7erir ve lipid i\u00e7eri\u011fi AM i\u00e7eri\u011fi ile pozitif ili\u015fkilidir.<\/p>\n

Ni\u015fastan\u0131n fazla su alt\u0131nda \u0131s\u0131t\u0131lmas\u0131, endojen lipidlerin AM ile lipid-ni\u015fasta kompleksleri olu\u015fturmas\u0131na zemin haz\u0131rlar, b\u00f6ylece ni\u015fastan\u0131n \u015fi\u015fmesini ve AM \u00e7\u00f6z\u00fcn\u00fcrle\u015fmesini engeller. Patates ni\u015fastas\u0131, \u00e7o\u011funlukla AP'ye kovalent olarak ba\u011fl\u0131 fosfat monoesterleri \u015feklinde bulunan nispeten y\u00fcksek seviyelerde fosfor i\u00e7erir.<\/p>\n

Patates ni\u015fastas\u0131nda fosfat monoesterlerinin varl\u0131\u011f\u0131 \u015fi\u015fme davran\u0131\u015f\u0131 \u00fczerinde \u00f6nemli bir etkiye sahiptir. Negatif y\u00fckl\u00fc fosfat grubu, biti\u015fik AP zincirleri aras\u0131nda itmeye neden olur ve ni\u015fasta gran\u00fcllerinin h\u0131zl\u0131 hidrasyonuna ve gran\u00fcllerin \u00f6nemli \u00f6l\u00e7\u00fcde \u015fi\u015fmesine neden olur. (Yayg\u0131n ni\u015fastan\u0131n AM i\u00e7eri\u011fi 14% ila 29%'dir). AM i\u00e7ermeyen ni\u015fasta, m\u0131s\u0131r, manyok, bu\u011fday, patates gibi mumsu ni\u015fasta olarak adland\u0131r\u0131l\u0131r; baz\u0131 y\u00fcksek d\u00fcz zincirli ni\u015fasta \u00fcr\u00fcnleri de vard\u0131r (AM i\u00e7eri\u011fi > 30%).<\/p>\n

\u0130kinci olarak, eri\u015fte i\u015flemede ham ni\u015fasta uygulamas\u0131<\/strong>
\nPatates ni\u015fastas\u0131, do\u011fada fosfat ile kovalent olarak birle\u015ftirilebilen tek ni\u015fastad\u0131r, bu nedenle ya\u015fland\u0131r\u0131lmas\u0131 kolay de\u011fildir. Patates ni\u015fastas\u0131 eklemek eri\u015ftelerin viskoelastisitesini art\u0131rabilir, pi\u015firirken eri\u015ftelerin kabar\u0131kl\u0131\u011f\u0131n\u0131 art\u0131rabilir ve pi\u015firildikten sonra eri\u015ftelerin \u015feffafl\u0131\u011f\u0131n\u0131 art\u0131rabilir; patates ni\u015fastas\u0131 par\u00e7ac\u0131klar\u0131 b\u00fcy\u00fckt\u00fcr, yap\u0131\u015ft\u0131r\u0131lmas\u0131 kolayd\u0131r, iyi genle\u015fir, k\u0131zartma s\u0131ras\u0131nda mikro g\u00f6zenekler olu\u015fturmas\u0131 kolayd\u0131r ve haz\u0131r eri\u015ftelerin rehidrasyonunu iyile\u015ftirebilir. S\u0131radan m\u0131s\u0131r ni\u015fastas\u0131 bu\u011fday ni\u015fastas\u0131na benzer, daha fazla d\u00fcz zincirli ni\u015fasta i\u00e7eri\u011fine sahiptir, bu da eri\u015ftelerin eklendikten sonra sert ve kolay ya\u015flanmas\u0131n\u0131 sa\u011flar; mumsu m\u0131s\u0131r ni\u015fastas\u0131 ise d\u00fcz zincirli ni\u015fasta i\u00e7ermedi\u011fi i\u00e7in eklendikten sonra eri\u015fte dokusunu yumu\u015fak ve elastik hale getirebilir ve eri\u015ftelerin uzun s\u00fcre bekletildikten sonra ya\u015flanmas\u0131 kolay de\u011fildir. Buna ek olarak, tapyoka ni\u015fastas\u0131 daha az d\u00fcz zincirli ni\u015fasta i\u00e7erir, bu da eri\u015ftelerin daha viskoz ve \u00e7i\u011fnenebilir olmas\u0131n\u0131, eklendikten sonra parlak bir y\u00fczeye ve p\u00fcr\u00fczs\u00fcz bir dokuya sahip olmas\u0131n\u0131 sa\u011flayabilir.<\/p>\n

D\u00fcz zincirli ni\u015fasta i\u00e7eri\u011fi, \u015fi\u015fme, kristal yap\u0131 ve ni\u015fasta gran\u00fcl boyutu eri\u015ftenin yenilebilir kalitesiyle yak\u0131ndan ili\u015fkilidir, ancak belirleyici bir rol oynayan d\u00fcz zincirli ni\u015fasta ve dall\u0131 zincirli ni\u015fasta molek\u00fcllerinin ince yap\u0131sal \u00f6zellikleri net de\u011fildir. Ni\u015fastan\u0131n fizikokimyasal \u00f6zellikleri, ni\u015fastan\u0131n ince yap\u0131s\u0131ndan da etkilenen eri\u015ftenin yenilebilir kalitesiyle yak\u0131ndan ilgilidir. Bu nedenle, ni\u015fasta yap\u0131s\u0131n\u0131n eri\u015fte kalitesi \u00fczerindeki etkisinin kapsaml\u0131 bir \u015fekilde anla\u015f\u0131lmas\u0131, eri\u015fte kullan\u0131m\u0131 i\u00e7in bu\u011fday \u0131slah\u0131na ve eri\u015fte kullan\u0131m\u0131 i\u00e7in ni\u015fasta yard\u0131mc\u0131 maddelerinin se\u00e7imine rehberlik etmek a\u00e7\u0131s\u0131ndan \u00f6nemlidir.<\/p>\n

Yayg\u0131n olarak kullan\u0131lan kimyasal olarak modifiye edilmi\u015f ni\u015fastalar<\/strong><\/p>\n

Ham ni\u015fasta, g\u0131da sistemleri i\u00e7in m\u00fckemmel bir doku dengeleyici ve geli\u015ftiricidir, ancak zay\u0131f kesme direnci, zay\u0131f \u0131s\u0131 direnci ve termal bozulma ve yeniden b\u00fcy\u00fcme kolayl\u0131\u011f\u0131, baz\u0131 sanayile\u015fmi\u015f g\u0131dalarda geni\u015f uygulamas\u0131n\u0131 s\u0131n\u0131rlar. Modifiye ni\u015fasta, fonksiyonel \u00f6zelliklerini geli\u015ftirmek i\u00e7in do\u011fal ni\u015fastan\u0131n fizikokimyasal \u00f6zelliklerini de\u011fi\u015ftirerek, pi\u015fmi\u015f eri\u015fte i\u00e7in yeniden b\u00fcy\u00fcmeyi \u00f6nleme ve taze eri\u015fte i\u00e7in y\u00fcksek su tutma kapasitesi gibi baz\u0131 g\u0131da \u00fcr\u00fcnlerinin \u00f6zel ihtiya\u00e7lar\u0131n\u0131 kar\u015f\u0131layabilir.<\/p>\n

Ni\u015fasta modifikasyon y\u00f6ntemleri aras\u0131nda t\u00fcrevlendirme (\u00f6rne\u011fin, eterle\u015ftirme, esterle\u015ftirme, \u00e7apraz ba\u011flama ve ni\u015fastan\u0131n a\u015f\u0131lanmas\u0131), bozunma (asit veya enzimatik hidroliz, ni\u015fastan\u0131n oksidasyonu) veya higrotermal i\u015flemle ni\u015fastan\u0131n fiziksel modifikasyonu yer almaktad\u0131r (Tablo 2). Bunlar aras\u0131nda ni\u015fasta t\u00fcrevlendirmesi, ni\u015fasta molek\u00fcl\u00fcne fonksiyonel gruplar\u0131n eklenmesidir ve bu da fizikokimyasal \u00f6zelliklerinde \u00f6nemli de\u011fi\u015fikliklere yol a\u00e7ar. Do\u011fal ni\u015fastan\u0131n bu kimyasal modifikasyonu, yap\u0131\u015ft\u0131rma, viskozite ve yeniden b\u00fcy\u00fcmeyi \u00f6nleme \u00f6zelliklerini b\u00fcy\u00fck \u00f6l\u00e7\u00fcde de\u011fi\u015ftirir.<\/p>\n

Tablo 2 Ni\u015fastan\u0131n farkl\u0131 modifikasyonlar\u0131, haz\u0131rlama y\u00f6ntemleri ve kullan\u0131m alanlar\u0131<\/strong><\/p>\n

\"\"<\/p>\n

I. Modifiye ni\u015fasta \u00e7e\u015fitleri ve haz\u0131rlama y\u00f6ntemleri<\/strong>
\nG\u0131da s\u0131n\u0131f\u0131 ni\u015fasta, esas olarak ni\u015fasta hamurunun k\u0131vam\u0131n\u0131, p\u00fcr\u00fczs\u00fczl\u00fc\u011f\u00fcn\u00fc ve \u015feffafl\u0131\u011f\u0131n\u0131 art\u0131rmak ve donma-\u00e7\u00f6z\u00fclme ve so\u011futma stabilitesi sa\u011flamak i\u00e7in kimyasal olarak modifiye edilir.<\/p>\n

Kimyasal olarak modifiye edilmi\u015f ni\u015fastan\u0131n yeni fonksiyonel \u00f6zellikleri temel olarak ni\u015fasta kayna\u011f\u0131na, d\u00fcz zincirli ni\u015fastan\u0131n dall\u0131 zincirli ni\u015fastaya oran\u0131na, gran\u00fcl morfolojisine ve uygun modifiye edicinin (s\u00fcbstit\u00fcent t\u00fcr\u00fc) se\u00e7ilmesiyle kullan\u0131labilen reaktanlar\u0131n t\u00fcr\u00fcne ve konsantrasyonuna ba\u011fl\u0131d\u0131r, Do\u011fal ni\u015fasta kayna\u011f\u0131 (ni\u015fasta molek\u00fcl\u00fcndeki s\u00fcbstit\u00fcentlerin da\u011f\u0131l\u0131m\u0131) ve reaksiyon ko\u015fullar\u0131 (reaktanlar\u0131n konsantrasyonu, zaman, pH ve kataliz\u00f6rlerin varl\u0131\u011f\u0131), istenen \u00f6zelliklere ve s\u00fcbstit\u00fcsyon derecesine sahip modifiye ni\u015fastan\u0131n istenen \u00f6zelliklere ve s\u00fcbstit\u00fcsyon derecesine sahip ni\u015fastay\u0131 haz\u0131rlamak i\u00e7in.<\/p>\n

Modifiye ni\u015fastan\u0131n besleyicili\u011fi ve g\u00fcvenli\u011fi<\/strong>
\nNi\u015fasta t\u00fcrevleri, k\u0131smen veya tamamen sindirilmeyen ve bu nedenle t\u00fcketildi\u011finde s\u0131f\u0131r kalori katk\u0131s\u0131na sahip olan ya\u011f ikameleri veya ya\u011f ikameleri olarak giderek daha fazla kullan\u0131lmaktad\u0131r.<\/p>\n

Kimyasal olarak modifiye edilmi\u015f ni\u015fastan\u0131n fizyolojik etkileri modifikasyon t\u00fcr\u00fcnden etkilenmektedir. Ni\u015fastan\u0131n asetilasyon yoluyla kimyasal modifikasyonu insanlarda toklu\u011fu, yemek sonras\u0131 glikozu ve ins\u00fclin tepkisini iyile\u015ftirir. Fosforlanm\u0131\u015f\/\u00e7apraz ba\u011flanm\u0131\u015f ni\u015fastalar kolayca sindirilebilir ve insanlar i\u00e7in beslenme sa\u011flad\u0131\u011f\u0131 d\u00fc\u015f\u00fcn\u00fclmektedir; yava\u015f sindirilen modifiye ni\u015fastalar baz\u0131 diabetes mellitus tedavisinde kullan\u0131lmaktad\u0131r.<\/p>\n

Kimyasal modifikasyonla elde edilen diren\u00e7li ni\u015fasta (RS), potansiyel sa\u011fl\u0131k yararlar\u0131 ve fonksiyonel \u00f6zellikleri nedeniyle dikkat \u00e7ekmi\u015ftir. S\u0131radan diyet lifleriyle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, RS \u00fcr\u00fcn yap\u0131s\u0131 \u00fczerinde d\u00fc\u015f\u00fck bir etkiye, beyaz renge ve daha iyi bir dokuya sahiptir ve g\u0131da \u00fcr\u00fcnleri geleneksel diyet liflerinden yap\u0131lanlara g\u00f6re daha iyi t\u00fcketici kabul\u00fcne ve tad\u0131na sahiptir.<\/p>\n

Diren\u00e7li ni\u015fasta d\u00fc\u015f\u00fck su tutma \u00f6zelliklerine sahiptir, bu da onu makarna, unlu mamuller ve k\u0131zarm\u0131\u015f g\u0131dalar gibi orta ve d\u00fc\u015f\u00fck nemli g\u0131dalar\u0131n \u00fcretimi i\u00e7in \u00f6zellikle uygun hale getirir ve basit ni\u015fasta etiketleriyle kolayca etiketlenebilir. Uluslararas\u0131 pazarda Hylong VII, Fibesol2, Crystalean, Hi-Maize, Nutriose ve Novelose gibi \u00e7e\u015fitli RS \u00fcr\u00fcnleri piyasaya s\u00fcr\u00fclm\u00fc\u015ft\u00fcr.<\/p>\n

III. Eri\u015fte i\u015flemede modifiye ni\u015fasta uygulamas\u0131<\/strong>
\nGB 2760-2014, ham ve ya\u015f noodle \u00fcr\u00fcnlerinde, fermente noodle \u00fcr\u00fcnlerinde, haz\u0131r noodle \u00fcr\u00fcnlerinde ve dondurulmu\u015f noodle \u00fcr\u00fcnlerinde, asetat ni\u015fastas\u0131, fosfat ester \u00e7ift ni\u015fastas\u0131 ve hidroksipropil ni\u015fastas\u0131 gibi kullan\u0131labilecek 13 \u00e7e\u015fit modifiye ni\u015fasta oldu\u011funu belirtmektedir. A\u015fa\u011f\u0131da, noodle \u00fcr\u00fcnlerinde en yayg\u0131n olarak kullan\u0131lan iki modifiye ni\u015fasta t\u00fcr\u00fc a\u00e7\u0131klanmaktad\u0131r.<\/p>\n

(I) Asetat ni\u015fastas\u0131<\/strong>
\nAsetat ni\u015fastas\u0131, orijinal ni\u015fastan\u0131n alkali ko\u015fullar alt\u0131nda asetik anhidrit ile muamele edilmesiyle 0,5% ila 2,5% asetil grubu i\u00e7eren d\u00fc\u015f\u00fck ikameli bir ni\u015fastad\u0131r.<\/p>\n

Ni\u015fasta molek\u00fcl\u00fcne eklenen az miktarda asetik asit grubu, hidrojen ba\u011f\u0131 aras\u0131ndaki d\u00fcz zincirli ni\u015fasta molek\u00fcllerini engeller veya azalt\u0131r ve b\u00f6ylece yap\u0131\u015ft\u0131rma s\u0131cakl\u0131\u011f\u0131 ve rejenerasyon derecesi azal\u0131r, jel olu\u015fturmak kolay de\u011fildir, ni\u015fasta macunu y\u00fcksek derecede \u015feffafl\u0131\u011fa sahiptir.<\/p>\n

Haz\u0131r eri\u015fte form\u00fcl\u00fcne ni\u015fasta asetat eklenmesi, eri\u015fte dokusunu etkili bir \u015fekilde iyile\u015ftirebilir, \u00fcretim s\u0131ras\u0131nda ya\u011f t\u00fcketimini azaltabilir ve eri\u015ftelerin rehidrasyonunu \u00f6nemli \u00f6l\u00e7\u00fcde iyile\u015ftirebilir.<\/p>\n

(II) Hidroksipropil Ni\u015fasta<\/strong>
\nHidroksipropil ni\u015fasta, alkali ko\u015fullar alt\u0131nda ni\u015fasta ve propilen oksit aras\u0131ndaki eterifikasyon reaksiyonu ile \u00fcretilir. Hidrofilik hidroksipropilin eklenmesi nedeniyle, ni\u015fasta gran\u00fcl yap\u0131s\u0131n\u0131n i\u00e7 hidrojen ba\u011f kuvveti zay\u0131flar, b\u00f6ylece \u015fi\u015fmesi ve yap\u0131\u015ft\u0131r\u0131lmas\u0131 kolayd\u0131r; ayn\u0131 zamanda hidroksipropil, ni\u015fasta zinciri agregasyonunu ve kristalle\u015fmesini \u00f6nleyerek uzamsal diren\u00e7 etkisi yaratacak, b\u00f6ylece ni\u015fasta hamurunun \u015feffafl\u0131\u011f\u0131n\u0131 ve donma-\u00e7\u00f6z\u00fclme stabilitesini art\u0131racak ve ni\u015fasta hamurunun ya\u015flanmas\u0131n\u0131 \u00f6nleyecektir, bu nedenle dondurulmu\u015f eri\u015fte \u00fcr\u00fcnleri i\u00e7in uygundur.<\/p>\n

\u00c7al\u0131\u015fma, eri\u015ftelerin un miktar\u0131na 1% hidroksipropil m\u0131s\u0131r ni\u015fastas\u0131 veya esterle\u015ftirilmi\u015f yap\u0131\u015fkan m\u0131s\u0131r ni\u015fastas\u0131 eklenmesinin, pi\u015firme kayb\u0131 oran\u0131n\u0131n azald\u0131\u011f\u0131n\u0131; yeniden b\u00fcy\u00fcme derecesinin yava\u015flad\u0131\u011f\u0131n\u0131 ve uzun s\u00fcre buzdolab\u0131nda bekletilen \u0131slak eri\u015ftelerin hala daha yumu\u015fak bir dokuya sahip oldu\u011funu g\u00f6stermi\u015ftir.
\nSonu\u00e7 olarak, bu\u011fday ununa uygun miktarda modifiye ni\u015fasta eklenmesi, suyu emmesi ve \u015fi\u015fmesi kolay olan kar\u0131\u015f\u0131k unun hidrofilikli\u011fini \u00f6nemli \u00f6l\u00e7\u00fcde art\u0131rabilir ve iyi viskoelastisiteye sahip ince organize bir hamur olu\u015fturmak i\u00e7in kar\u0131\u015ft\u0131rma i\u015flemi s\u0131ras\u0131nda gl\u00fcten ve ni\u015fasta partik\u00fcllerini, k\u0131r\u0131k gl\u00fcten ve ni\u015fasta partik\u00fcllerini birbirine iyi bir \u015fekilde ba\u011flayabilir; Eri\u015ftelerin elastikiyetini ve uyumunu art\u0131rabilir ve pi\u015firme s\u0131ras\u0131ndaki kayb\u0131 azaltabilir; ayr\u0131ca pi\u015fmi\u015f eri\u015ftelerin hassasiyet ve p\u00fcr\u00fczs\u00fczl\u00fck hissini art\u0131rabilir ve eskimesi kolay de\u011fildir, ancak \u00e7ok fazla eklenmesi hamur \u00fczerinde olumsuz etkilere neden olabilir ve yumu\u015fak bir tada sahip olacakt\u0131r. Bununla birlikte, \u00e7ok fazla eklenmesi hamuru olumsuz etkileyecektir.<\/p>\n

Yayg\u0131n olarak kullan\u0131lan fiziksel olarak modifiye edilmi\u015f ni\u015fasta<\/strong><\/p>\n

Prejelatinize ni\u015fasta, genellikle hem tambur kurutma hem de ekstr\u00fczyon pi\u015firme ile \u00fcretilen fiziksel olarak modifiye edilmi\u015f bir ni\u015fasta t\u00fcr\u00fcd\u00fcr. Prejelatinize ni\u015fasta so\u011fuk suda h\u0131zla \u015fi\u015febilir ve g\u0131da \u00fcr\u00fcnlerine ideal doku \u00f6zellikleri verebilen b\u00fcy\u00fck viskoziteye sahiptir. Oda s\u0131cakl\u0131\u011f\u0131nda suda \u00e7\u00f6z\u00fcn\u00fcrl\u00fck, jelatinle\u015fme, su tutma ve \u015fi\u015fme avantajlar\u0131na sahiptir.<\/p>\n

\u00d6nceden past\u00f6rize edilmi\u015f modifiye ni\u015fasta bir \"gl\u00fcten\" maddesine benzer, gl\u00fcten proteini i\u00e7eri\u011fi d\u00fc\u015f\u00fck oldu\u011funda veya kalite ideal olmad\u0131\u011f\u0131nda, past\u00f6rize edilmi\u015f modifiye ni\u015fasta eklemek, eri\u015ftelerin gerilme mukavemetini artt\u0131rmak i\u00e7in gl\u00fcten ve ni\u015fasta par\u00e7ac\u0131klar\u0131n\u0131n iyi ba\u011flanmas\u0131n\u0131 sa\u011flayabilir. Kar\u0131\u015f\u0131k tah\u0131ll\u0131 makarna \u00fcretiminde \u00f6nceden jelatinle\u015ftirilmi\u015f ni\u015fasta ilavesi, kar\u0131\u015f\u0131k tah\u0131ll\u0131 makarnan\u0131n dokusunu ve duyusal kalitesini \u00f6nemli \u00f6l\u00e7\u00fcde iyile\u015ftirebilir. Eri\u015ftelerde \u00e7ok fazla \u00f6n jelatinle\u015ftirilmi\u015f ni\u015fasta kullan\u0131m\u0131n\u0131n k\u0131r\u0131lma oran\u0131n\u0131 art\u0131raca\u011f\u0131 ve eklenen \u00f6n jelatinle\u015ftirilmi\u015f ni\u015fasta miktar\u0131n\u0131n genellikle 1%~5%'de kontrol edildi\u011fi bulunmu\u015ftur.<\/p>","protected":false},"excerpt":{"rendered":"

Noodles are a traditional Chinese staple food with a long history, many varieties, different flavors and local characteristics (such as Lanzhou Ramen, Shanxi knife-shaved noodles, Grandpa Zhang hollow noodles, etc.), and new varieties of noodles such as instant noodles, omnivorous noodles, LL noodles, and so on, have been produced in modern times. The starch added […]<\/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 are the common starches and their derivatives used in noodle products and their applications? - 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\/starches-and-their-derivatives\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the common starches and their derivatives used in noodle products and their applications? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Noodles are a traditional Chinese staple food with a long history, many varieties, different flavors and local characteristics (such as Lanzhou Ramen, Shanxi knife-shaved noodles, Grandpa Zhang hollow noodles, etc.), and new varieties of noodles such as instant noodles, omnivorous noodles, LL noodles, and so on, have been produced in modern times. 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