{"id":8449,"date":"2024-08-14T15:03:32","date_gmt":"2024-08-14T15:03:32","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8449"},"modified":"2024-08-14T15:03:32","modified_gmt":"2024-08-14T15:03:32","slug":"flour-analyzed","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/analiz-edilen-un\/","title":{"rendered":"Analiz edilen un \u00e7e\u015fitleri ve kullan\u0131m alanlar\u0131 nelerdir?"},"content":{"rendered":"

Protein i\u00e7eri\u011fine g\u00f6re s\u0131n\u0131fland\u0131r\u0131ld\u0131\u011f\u0131nda, g\u00fcn\u00fcm\u00fczde unu genellikle \u00fc\u00e7 kategoriye ay\u0131rmaktay\u0131z:
\n1. Y\u00fcksek glutenli un (g\u00fc\u00e7l\u00fc un, y\u00fcksek proteinli un veya ekmek unu):<\/strong> 12% ila 15% protein i\u00e7eri\u011fi, ya\u015f gluten a\u011f\u0131rl\u0131\u011f\u0131 >35%. Y\u00fcksek glutenli un ekmek, hamur i\u015fi, puf b\u00f6re\u011fi ve muffin yap\u0131m\u0131 i\u00e7in uygundur.<\/p>\n

2. D\u00fc\u015f\u00fck glutenli un (zay\u0131f glutenli un, d\u00fc\u015f\u00fck proteinli un veya kurabiye unu):<\/strong> 7% ila 9% protein i\u00e7eri\u011fi. Ya\u015f a\u011f\u0131rl\u0131k <25%. D\u00fc\u015f\u00fck gluten, kek, kurabiye, kar\u0131\u015f\u0131k hamur i\u015fleri vb. yapmak i\u00e7in uygundur.<\/p>\n

3. Orta glutenli un (genel ama\u00e7l\u0131 un, orta proteinli un):<\/strong> Y\u00fcksek gl\u00fctenli un ile d\u00fc\u015f\u00fck gl\u00fctenli un aras\u0131nda bir un t\u00fcr\u00fcd\u00fcr. Protein i\u00e7eri\u011fi 9% ila 11%, ya\u015f gluten a\u011f\u0131rl\u0131\u011f\u0131 25% ila 35%'dir. Orta glutenli un, meyveli kek yap\u0131m\u0131 i\u00e7in uygundur ve ekmek yap\u0131m\u0131nda da kullan\u0131labilir.<\/p>\n

4. \u00d6zel Un:<\/strong> G\u0131da hammaddesi olarak kullan\u0131lmas\u0131 gereken bir un \u00e7e\u015fidi olup, \u00f6zel kar\u0131\u015ft\u0131rma sonras\u0131 \u00f6zel g\u0131da \u00fcretimi i\u00e7in uygundur.<\/p>\n

5. \u00d6nceden kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f un:<\/strong> Unlu mamullerin re\u00e7etesine g\u00f6re un, \u015feker, toz ya\u011f, s\u00fct tozu, geli\u015ftirici, em\u00fclgat\u00f6r, tuz vb. ile \u00f6nceden kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f unlard\u0131r. \u015eu anda piyasada sat\u0131lan pandispanya miksleri, kurabiye miksleri, muffin miksleri bu t\u00fcrdendir.<\/p>\n

6. Tam Bu\u011fday Unu:<\/strong> Tam bu\u011fday tanesinden yap\u0131l\u0131r ve ru\u015feym, bu\u011fday kabu\u011funun \u00e7o\u011fu ve endosperm i\u00e7erir. Bu\u011fday kabu\u011fu ve ru\u015feymi protein, lif, vitamin ve mineraller a\u00e7\u0131s\u0131ndan zengindir ve y\u00fcksek besin de\u011ferine sahiptir.<\/p>\n

Unun proses \u00f6zellikleri<\/strong><\/p>\n

1. Ni\u015fastan\u0131n \u00f6zellikleri<\/strong>
\nUndaki ni\u015fasta, glikoz molek\u00fclleri aras\u0131ndaki farkl\u0131 ba\u011flant\u0131 nedeniyle d\u00fcz zincirli ni\u015fasta ve dall\u0131 zincirli ni\u015fasta olarak ikiye ayr\u0131l\u0131r. D\u00fcz zincirli ni\u015fasta s\u0131cak suda kolayca \u00e7\u00f6z\u00fcn\u00fcr ve ortaya \u00e7\u0131kan kolloid \u00e7ok viskoz de\u011fildir ve hamurun plastisitesini art\u0131rma \u00f6zelli\u011fine sahiptir. Dall\u0131 zincirli ni\u015fastan\u0131n suda \u00e7\u00f6z\u00fcnmeden \u00f6nce \u0131s\u0131t\u0131lmas\u0131 ve bas\u0131n\u00e7land\u0131r\u0131lmas\u0131 gerekir ve ortaya \u00e7\u0131kan kolloid \u00e7ok viskozdur, bu da gluten mukavemetini art\u0131rma \u00f6zelli\u011fine sahiptir.<\/p>\n

Ni\u015fasta oda s\u0131cakl\u0131\u011f\u0131nda suda \u00e7\u00f6z\u00fcnmez, ancak su s\u0131cakl\u0131\u011f\u0131 53\u00b0C'nin \u00fczerinde oldu\u011funda, ni\u015fastan\u0131n fiziksel \u00f6zellikleri \u00f6nemli \u00f6l\u00e7\u00fcde de\u011fi\u015fir. Ni\u015fastan\u0131n y\u00fcksek s\u0131cakl\u0131kta homojen bir macun \u00e7\u00f6zeltisi olu\u015fturmak i\u00e7in \u00e7\u00f6z\u00fcnmesi ve ayr\u0131lmas\u0131 \u00f6zelli\u011fine ni\u015fasta dekstrinizasyonu denir. Ni\u015fastan\u0131n hamur haline getirilmesi hamurun plastisitesini art\u0131r\u0131r.<\/p>\n

\u00c7i\u011f makarna yeme\u011finden pi\u015fmi\u015f makarna yeme\u011fine ge\u00e7i\u015f asl\u0131nda \u03b2 ni\u015fastan\u0131n \u03b1 ni\u015fastaya ge\u00e7i\u015fidir. Bununla birlikte, \u03b1 ni\u015fastas\u0131 oda s\u0131cakl\u0131\u011f\u0131nda b\u0131rak\u0131ld\u0131\u011f\u0131nda, yava\u015f yava\u015f \u03b2 ni\u015fastas\u0131na d\u00f6n\u00fc\u015fecektir, buna ni\u015fastan\u0131n ya\u015flanmas\u0131 denir. Unlu mamuller f\u0131r\u0131ndan yeni \u00e7\u0131kt\u0131\u011f\u0131nda ni\u015fasta \u03b2 durumundad\u0131r, ancak bu nedenle bir s\u00fcre bekletildikten sonra ya\u015flanacakt\u0131r.<\/p>\n

Fermente hamurda, undaki ni\u015fasta, maya fermantasyonu i\u00e7in besin sa\u011flayabilen amilaz ve sakkaraz\u0131n etkisi alt\u0131nda \u015fekere d\u00f6n\u00fc\u015ft\u00fcr\u00fcl\u00fcr, b\u00f6ylece hamurun fermente olma ve gaz \u00fcretme kabiliyeti artar. Undaki ni\u015fastan\u0131n \u015fekere d\u00f6n\u00fc\u015ft\u00fcr\u00fclme kabiliyeti, unun sakarifikasyon g\u00fcc\u00fc olarak bilinir.<\/p>\n

Ayn\u0131 ko\u015fullar alt\u0131nda, unun sakarifikasyon g\u00fcc\u00fc ne kadar g\u00fc\u00e7l\u00fcyse, maya i\u00e7in o kadar fazla besin sa\u011flar, hamur o kadar fazla gaz \u00fcretir ve \u00fcretilen ekme\u011fin hacmi o kadar b\u00fcy\u00fck olur. Pi\u015firme s\u00fcrecinde, ni\u015fastan\u0131n rol\u00fc de \u00e7ok \u00f6nemlidir, hamurun merkez s\u0131cakl\u0131\u011f\u0131 55 \u00b0 C'ye ula\u015ft\u0131\u011f\u0131nda, maya amilaz\u0131n unun sakarifikasyon kuvvetinin aktivasyonunu h\u0131zland\u0131rmas\u0131n\u0131 h\u0131zland\u0131r\u0131r, hamur daha yumu\u015fak hale gelir, bu s\u0131rada ni\u015fasta suyu ve past\u00f6rizasyonu emer ve \u00f6rg\u00fc gluten ile birlikte f\u0131r\u0131nlanm\u0131\u015f \u00fcr\u00fcnlerin organizasyon yap\u0131s\u0131n\u0131n olu\u015fumu.<\/p>\n

2. Protein \u00f6zellikleri<\/strong>
\nUndaki protein esas olarak gliadindir ve un proteininin yakla\u015f\u0131k 80%'sini olu\u015fturan bu\u011fday gluteni, gluten olu\u015fumunun ana bile\u015fenidir. Gliadin ve bu\u011fday gluteni suyu emerek yumu\u015fak jelatinimsi bir madde olan gluteni olu\u015fturur. Gluten elastikiyet, uzayabilirlik, tokluk, s\u00fcneklik ve plastisiteye sahiptir.<\/p>\n

Proteinler taraf\u0131ndan su emilim s\u00fcreci ve bunlar\u0131n olu\u015fturdu\u011fu glutenin \u00f6zellikleri pi\u015firme s\u00fcrecinde b\u00fcy\u00fck \u00f6nem ta\u015f\u0131maktad\u0131r.
\nHamur haz\u0131rlama s\u0131ras\u0131nda, proteinlerin su emmesi ile olu\u015fan gluten, hamura elastikiyet, tokluk ve uzayabilirlik ile yumu\u015fak bir doku verir. Hamur fermantasyonu s\u0131ras\u0131nda, glutenin olu\u015fturdu\u011fu a\u011f yap\u0131s\u0131 nedeniyle, maya karbondioksit gaz\u0131 \u00e7\u0131kard\u0131\u011f\u0131nda, a\u011f glutenin uzayabilirli\u011fi, gaz\u0131n geni\u015flemesine direnen ve gaz\u0131n ka\u00e7mas\u0131n\u0131 \u00f6nleyen gaz kabarc\u0131klar\u0131 i\u00e7eren bir film olu\u015fturur ve maya, hamurun boyutunu kademeli olarak art\u0131ran gaz \u00fcretmeye devam eder.<\/p>\n

Olgunla\u015fma s\u00fcrecinde, gluten a\u011f yap\u0131s\u0131 ve ni\u015fasta dolgusu nedeniyle un, unlu mamullerde \"iskelet\" rol\u00fc oynar ve bu da hamur embriyosunun olgunla\u015fma s\u00fcrecinde istikrarl\u0131 bir organizasyon yap\u0131s\u0131 olu\u015fturmas\u0131n\u0131 sa\u011flar.<\/p>\n

Gluten olu\u015fturmak i\u00e7in protein suyu emilimi, hamurun dinlenme s\u00fcresi, kar\u0131\u015ft\u0131rma yo\u011funlu\u011fu ve hamur s\u0131cakl\u0131\u011f\u0131 ile ilgilidir. Gluten olu\u015fturmak i\u00e7in protein suyu emiliminin bir s\u00fcre ge\u00e7mesi gerekir, bu nedenle, protein suyu emiliminin yeterli olmas\u0131 i\u00e7in hamurun bir s\u00fcre dinlendirilmesi, gluten olu\u015fumuna yard\u0131mc\u0131 olur, hamurun genel dinlenme s\u00fcresi 20 dakika uygundur.<\/p>\n

Kar\u0131\u015ft\u0131rma i\u015flemindeki hamur, proteinin su emme oran\u0131n\u0131 art\u0131rabilir, ancak \u00e7ok uzun s\u00fcre kar\u0131\u015ft\u0131rmamaya dikkat edin, aksi takdirde olu\u015fan gl\u00fcteni yok eder ve gl\u00fcten olu\u015fumunu azalt\u0131r. S\u0131cakl\u0131\u011f\u0131n gl\u00fcten olu\u015fumu \u00fczerinde b\u00fcy\u00fck bir etkisi vard\u0131r. En uygun s\u0131cakl\u0131k 30-40 \u2103'dir, 150%'ye kadar protein su emme oran\u0131 oldu\u011funda, gl\u00fcten \u00fcretimi daha y\u00fcksektir. S\u0131cakl\u0131k \u00e7ok d\u00fc\u015f\u00fckt\u00fcr, gluten \u015fi\u015fme s\u00fcreci gecikir, gluten \u00fcretim oran\u0131 d\u00fc\u015f\u00fckt\u00fcr. S\u0131cakl\u0131k \u00e7ok y\u00fcksek, \u00f6rne\u011fin 60-70 \u2103 s\u0131cakl\u0131k, protein \u0131s\u0131 denat\u00fcrasyonu, su emme kabiliyeti azal\u0131r, \u015fi\u015fme azal\u0131r, hamur yava\u015f yava\u015f kat\u0131la\u015f\u0131r, gl\u00fcten azal\u0131r, hamurun elastikiyeti ve uzamas\u0131 zay\u0131flar, plastisite artar.<\/p>\n

3. Di\u011fer kimyasal bile\u015fenlerin \u00f6zellikleri<\/strong>
\nUn, ni\u015fasta ve proteinin yan\u0131 s\u0131ra \u00e7\u00f6z\u00fcnebilir \u015feker, sel\u00fcloz, ya\u011f, enzimler ve inorganik tuzlar, vitaminler ve benzerlerini de i\u00e7erir. Bu kimyasal bile\u015fenler de pi\u015firme s\u00fcreci \u00fczerinde belirli bir etkiye sahip olacakt\u0131r.<\/p>\n

(1) \u00c7\u00f6z\u00fcnebilir \u015feker:<\/strong> Undaki \u00e7\u00f6z\u00fcnebilir \u015feker s\u00fckroz, maltoz ve glikozu i\u00e7erir. \u0130\u00e7erik fazla de\u011fildir, ancak hamur fermantasyon s\u00fcrecinde maya besinleri olarak kullan\u0131labilir, ayn\u0131 zamanda \u00fcr\u00fcnlerin renk, aroma ve tat olu\u015fumuna da yard\u0131mc\u0131 olur.<\/p>\n

(2) Sel\u00fcloz:<\/strong> esas olarak bu\u011fday kabu\u011funda bulunur. Belirli bir miktarda sel\u00fclozun varl\u0131\u011f\u0131 gastrointestinal peristaltizme yard\u0131mc\u0131 olur, v\u00fccudun sindirimini ve g\u0131dalar\u0131n emilimini te\u015fvik eder. Yar\u0131 sel\u00fcloz, hamurun mukavemetini art\u0131rma ve \u00fcr\u00fcnlerin ya\u015flanmas\u0131n\u0131 \u00f6nleme i\u015flevine sahiptir.<\/p>\n

(3) Ya\u011f:<\/strong> Undaki ya\u011f i\u00e7eri\u011fi sadece 1 -2%'dir. Endospermdeki lipidler gluten olu\u015fumunun \u00f6nemli bir par\u00e7as\u0131d\u0131r. Bunlar aras\u0131nda lesitin, \u00fcr\u00fcn organizasyonunu ince, yumu\u015fak ve ya\u015flanma kar\u015f\u0131t\u0131 etki yapabilen iyi bir em\u00fclgat\u00f6rd\u00fcr.<\/p>\n

(4) Enzimler:<\/strong> Undaki enzimler ba\u015fl\u0131ca amilaz, proteaz ve lipazd\u0131r.<\/p>\n

Enzim bir t\u00fcr proteindir ve pi\u015firme i\u015flemi \u00fczerinde b\u00fcy\u00fck etkisi olan amilaz ve proteazd\u0131r. Amilaz, fermente hamurda ni\u015fastay\u0131 maltoz ve glikoza d\u00f6n\u00fc\u015ft\u00fcrebilir, maya fermantasyonu i\u00e7in enerji sa\u011flar ve pi\u015firme s\u0131ras\u0131nda ekme\u011fin kalitesini b\u00fcy\u00fck \u00f6l\u00e7\u00fcde art\u0131r\u0131r. Proteazlar\u0131n katabolik etkisi unu yumu\u015fat\u0131r ve unun i\u015flem \u00f6zelliklerini azalt\u0131r.<\/p>\n

Kar\u0131\u015ft\u0131rma ve fermantasyon s\u0131ras\u0131nda gluten g\u00fcc\u00fcn\u00fc azalt\u0131r, glutenin tamamen geni\u015flemesine yard\u0131mc\u0131 olur ve kar\u0131\u015ft\u0131rma s\u00fcresini k\u0131salt\u0131r. Lipaz\u0131n un depolamadaki ayr\u0131\u015ft\u0131rma etkisi, unun ac\u0131la\u015fmas\u0131na neden olma e\u011filimindedir ve unun kalitesini d\u00fc\u015f\u00fcr\u00fcr.<\/p>\n

Un uygulamas\u0131<\/strong><\/p>\n

1. Ekmek:<\/strong>
\nEkmeklik \u00f6zel unun protein i\u00e7eri\u011fi 1 2 -1 5 %, ya\u015f gluten miktar\u0131 ise yakla\u015f\u0131k 35% olarak kullan\u0131lmal\u0131d\u0131r.<\/p>\n

2. Kar\u0131\u015f\u0131k pasta ve pasta kuru noktalar\u0131:<\/strong>
\nProtein i\u00e7eri\u011fi 7 -9%, ya\u015f gluten <25% un kullan\u0131lmal\u0131d\u0131r.<\/p>\n

3. Pasta:<\/strong>
\nUnun protein i\u00e7eri\u011fi 7 -9%, ya\u015f gluten <25%.<\/p>\n

4. Gevrek hamur i\u015fi:<\/strong>
\nProtein i\u00e7eri\u011fi 10-12%, unun ya\u015f gluten i\u00e7eri\u011fi yakla\u015f\u0131k 30% uygundur.<\/p>","protected":false},"excerpt":{"rendered":"

Categorized by protein content, at present we usually divide flour into three categories: 1. High gluten flour (strong flour, high protein flour or bread flour): protein content of 12% to 15%, wet gluten weight >35%. High gluten flour is suitable for making bread, shortcrust pastry, puff pastry and muffins. 2. Low gluten flour (weak gluten […]<\/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 types and uses of flour analyzed? - 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\/analiz-edilen-un\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the types and uses of flour analyzed? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Categorized by protein content, at present we usually divide flour into three categories: 1. High gluten flour (strong flour, high protein flour or bread flour): protein content of 12% to 15%, wet gluten weight >35%. High gluten flour is suitable for making bread, shortcrust pastry, puff pastry and muffins. 2. 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High gluten flour (strong flour, high protein flour or bread flour): protein content of 12% to 15%, wet gluten weight >35%. High gluten flour is suitable for making bread, shortcrust pastry, puff pastry and muffins. 2. 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