{"id":8860,"date":"2024-08-15T08:18:37","date_gmt":"2024-08-15T08:18:37","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8860"},"modified":"2024-08-15T08:18:37","modified_gmt":"2024-08-15T08:18:37","slug":"modified-starches-2","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/modifiye-nisastalar-2\/","title":{"rendered":"Modifiye ni\u015fastalar\u0131n unlu mamuller end\u00fcstrisindeki uygulamalar\u0131 nelerdir?"},"content":{"rendered":"

Kek ve ekmeklerde uygulama<\/strong><\/p>\n

Geleneksel kek ve ekmek \u00fcretiminde, form\u00fcl\u00fcn ana bile\u015fenleri olarak genellikle un, yumurta, ya\u011f ve \u015feker kullan\u0131l\u0131r ve baz\u0131 \u00fcr\u00fcnler gluteni azaltmak i\u00e7in bir miktar m\u0131s\u0131r ni\u015fastas\u0131 ekler. Bu\u011fday ni\u015fastas\u0131ndaki y\u00fcksek d\u00fcz zincir ni\u015fasta i\u00e7eri\u011fi ve undaki m\u0131s\u0131r ni\u015fastas\u0131 nedeniyle ve d\u00fcz zincir ni\u015fastan\u0131n uzun s\u00fcreli yerle\u015ftirme s\u0131ras\u0131nda susuz kalmas\u0131 ve sertle\u015fmesi kolayd\u0131r, bu da \u00fcr\u00fcn\u00fcn kalitesini etkiler, bu nedenle ni\u015fastan\u0131n yeterli su tutma \u00f6zelli\u011fine sahip olmamas\u0131 kekin ya\u015flanmas\u0131n\u0131n ana nedenlerinden biridir ve bu durumu iyile\u015ftirmek i\u00e7in do\u011fru miktarda modifiye ni\u015fasta eklenebilir.<\/p>\n

Resim kayna\u011f\u0131: Creative Post<\/p>\n

Modifiye ni\u015fastadaki hidroksipropil diastark fosfat veya asetillenmi\u015f diastark fosfat, hidrofilik gruplar\u0131n eklenmesinden dolay\u0131 iyi hidrofilikli\u011fe ve su tutma \u00f6zelli\u011fine sahiptir, bu da kekin su tutma \u00f6zelli\u011fini b\u00fcy\u00fck \u00f6l\u00e7\u00fcde art\u0131rabilir, ya\u015flanma s\u00fcrecini yava\u015flatabilir ve \u00fcr\u00fcnlerin tad\u0131n\u0131 ve raf \u00f6mr\u00fcn\u00fc a\u00e7\u0131k\u00e7a art\u0131rabilir.<\/p>\n

D\u00fc\u015f\u00fck yap\u0131\u015ft\u0131rma s\u0131cakl\u0131\u011f\u0131 ve modifiye ni\u015fastan\u0131n ince organizasyonu, kekin tad\u0131n\u0131 p\u00fcr\u00fczs\u00fcz ve organizasyonu Q elastik hale getirebilir. Modifiye ni\u015fastan\u0131n hammaddesi mumsu m\u0131s\u0131r ni\u015fastas\u0131 veya tapyoka ni\u015fastas\u0131 se\u00e7ilebilir ve eklenen miktar 5 ~ 20% undur.<\/p>\n

Kekin bitmi\u015f \u00fcr\u00fcn\u00fc iyi bir organizasyona, kabar\u0131k ve yumu\u015fak ve Q-run tad\u0131na sahiptir ve \u00fcr\u00fcn -18 santigrat derece donma durumunda 30 g\u00fcn i\u00e7inde daha az su kaybedecektir ve kek \u00e7\u00f6z\u00fcld\u00fckten sonra nemli ve iyi elastikiyetini koruyabilir.<\/p>\n

Meyve ezmesi ve re\u00e7elde uygulama<\/strong><\/p>\n

Geni\u015f anlamda, meyve ezmesi re\u00e7eli, pasta pasta kremas\u0131, dekoratif re\u00e7el, sandvi\u00e7 re\u00e7el dolgusu ile pi\u015firme olarak ikiye ayr\u0131l\u0131r. Laminasyonlu meyve ezmesi uygulamas\u0131nda, pasta dekorasyonunda meyve ezmesi yay\u0131lma ve laminasyonda \u00f6nemli bir rol oynar ve \u00fcr\u00fcn\u00fcn kalitesi laminasyon etkisini do\u011frudan etkiler. \u0130yi yay\u0131labilirlik, plastisite, y\u00fcksek parlakl\u0131k ile ni\u015fastan\u0131n eterifikasyon ve \u00e7apraz ba\u011flama bile\u015fi\u011fi denat\u00fcrasyonu yoluyla tatmin edici meyve ezmesi haline getirilebilir. Ayn\u0131 zamanda, \u00e7apraz ba\u011fl\u0131 stabilize ni\u015fasta, krema ve benzeri ile birlikte kullan\u0131labilen iyi bir em\u00fclsifiye edici \u00f6zelli\u011fe sahiptir ve kek ve pasta dekorasyonunda \u00e7er\u00e7eveleme modifikasyonunun iyi bir etkisini oynar.<\/p>\n

Pi\u015firme re\u00e7elinin pi\u015firme direnci en \u00f6nemli performans gereksinimidir. D\u00fc\u015f\u00fck kaliteli re\u00e7el, ekmek dolgusu pi\u015firilirken \u00e7\u00f6kmeye, \u015fekil de\u011fi\u015ftirmeye, nem kayb\u0131na vb. e\u011filimlidir ve y\u00fczeyi de \u00fcr\u00fcn\u00fcn kalitesini ve g\u00f6r\u00fcn\u00fcm\u00fcn\u00fc ciddi \u015fekilde etkileyen y\u00fczey soyulmas\u0131na, kuru k\u0131r\u0131\u015f\u0131kl\u0131klara vb. e\u011filimlidir.<\/p>\n

Modifiye ni\u015fastadaki \u00e7apraz ba\u011fl\u0131 eterlenmi\u015f ni\u015fasta, \u00e7apraz ba\u011flar\u0131n eklenmesinden dolay\u0131 ni\u015fasta gran\u00fcllerinin yap\u0131s\u0131n\u0131 geli\u015ftirir. Ni\u015fastan\u0131n d\u0131\u015f kuvvetlerin (kar\u0131\u015ft\u0131rma ve kesme, d\u00fc\u015f\u00fck pH) y\u0131k\u0131c\u0131 etkilerine direnme kabiliyeti b\u00fcy\u00fck \u00f6l\u00e7\u00fcde geli\u015ftirilir, bu da ni\u015fastan\u0131n orijinal \u00f6zelliklerini korumas\u0131n\u0131 sa\u011flar ve incelme ve susuzla\u015ft\u0131rma nedeniyle \u00e7\u00f6kme ve \u015fi\u015fkinli\u011fi \u00f6nler. Ayn\u0131 zamanda modifiye ni\u015fasta, esterle\u015fme ve eterle\u015fme reaksiyonlar\u0131 yoluyla \u015feffafl\u0131\u011f\u0131n\u0131 ve stabilitesini art\u0131r\u0131r, re\u00e7elin su kayb\u0131 sorununu \u00e7\u00f6zer ve re\u00e7elin parlak bir g\u00f6r\u00fcn\u00fcme sahip olmas\u0131n\u0131 sa\u011flar. Y\u00fcksek s\u0131cakl\u0131kta pi\u015firme ve uzun s\u00fcre depolamadan sonra, re\u00e7el hala p\u00fcr\u00fczs\u00fcz bir g\u00f6vde, \u00e7\u00f6kme, soyulma, seyreltme, delaminasyon, parlak renk ve iyi yay\u0131labilirlik sa\u011flayabilir. Meyve ezmesi re\u00e7eli meyve dolgusunda modifiye ni\u015fasta genel dozajda 4 ~ 8%, hammadde se\u00e7iminde mumsu m\u0131s\u0131r modifiye ni\u015fastas\u0131 tercih edilir.<\/p>\n

Re\u00e7el tarifi kutusu:<\/strong><\/p>\n

Beyaz \u015feker 35%, maltoz \u015furubu 20%, pektin 0.5%, hidroksipropil diastarch fosfat 5%, sitrik asit 0.3%, kalsiyum klor\u00fcr 0.05%, do\u011fru miktarda pigment, do\u011fru miktarda aroma, su 40%. B\u00f6yle bir oran alt\u0131nda \u00fcretilen re\u00e7el iyi parlakl\u0131k, iyi yay\u0131labilirlik, plastisite, iyi lezzet ve asit direncine sahiptir.<\/p>\n

Ay pastas\u0131 dolgusunda uygulama<\/strong><\/p>\n

Ay pastas\u0131 dolgular\u0131, kullan\u0131lan farkl\u0131 hammaddelere g\u00f6re saf lotus tohumu ezmesi dolgusu, kokulu lotus tohumu ezmesi dolgusu, fasulye ezmesi dolgusu, s\u00fct sar\u0131s\u0131 dolgusu, meyve dolgusu vb. olarak ayr\u0131labilir. Bu dolgular genellikle ana dolgu olarak nil\u00fcfer tohumu, fasulye, meyve vb. malzemelerden yap\u0131l\u0131r ve \u015feker, ya\u011f, orijinal ni\u015fasta, aroma vb. eklenir. Ni\u015fasta ya\u015flanma fenomeninin hammaddesinin i\u00e7indeki orijinal ni\u015fasta ve fasulye nedeniyle, dolgular genellikle y\u00fczeyde kuru \u00e7atlama, sertle\u015fen kum, zay\u0131f \u015feffafl\u0131k, zay\u0131f renk ve di\u011fer istenmeyen olaylar\u0131n y\u00fczeyinde g\u00f6r\u00fcl\u00fcr.<\/p>\n

Yukar\u0131daki sorunlar\u0131 \u00e7\u00f6zmek i\u00e7in, baz\u0131 \u00fcreticiler \u00fcretim s\u00fcrecini ve hammadde ve yard\u0131mc\u0131 malzemelerin bile\u015fimini de\u011fi\u015ftirerek belirli sonu\u00e7lar elde ettiler, \u015fimdi sorunu \u00e7\u00f6zmek i\u00e7in belirli miktarda yard\u0131mc\u0131 malzeme (esas olarak g\u0131da koyula\u015ft\u0131r\u0131c\u0131lar\u0131, stabilizat\u00f6rler ve di\u011fer kompozit katk\u0131 maddeleri) ekleyerek yayg\u0131n olarak kullan\u0131lmaktad\u0131r, ancak b\u00f6yle bir art\u0131\u015f\u0131n maliyeti \u00e7ok b\u00fcy\u00fckt\u00fcr. \u00dcr\u00fcn\u00fcn do\u011fal yap\u0131s\u0131n\u0131 yans\u0131tmak ve istenen etkiyi elde etmek i\u00e7in, bir\u00e7ok \u00fcretici \u00fcr\u00fcn\u00fcn kalitesini art\u0131rmak i\u00e7in belirli miktarda modifiye ni\u015fasta eklemek i\u00e7in kullanmaktad\u0131r.<\/p>\n

Modifiye ni\u015fasta, g\u00fc\u00e7l\u00fc su emici ve su tutucu \u00f6zelliklere, y\u00fcksek \u015feffafl\u0131\u011fa, iyi film olu\u015fturma \u00f6zelliklerine, g\u00fc\u00e7l\u00fc stabiliteye ve di\u011fer \u00f6zelliklere sahiptir; bu, dolgulardaki nem i\u00e7eri\u011fini iyile\u015ftirmek i\u00e7in \u00e7ok iyi olabilir, bu da \u00fcr\u00fcn\u00fcn y\u00fczeyinin p\u00fcr\u00fczs\u00fczl\u00fc\u011f\u00fcne yard\u0131mc\u0131 olur. Ni\u015fasta, past\u00f6rizasyondan sonra iyi bir \u015feffafl\u0131\u011fa ve y\u00fczey parlakl\u0131\u011f\u0131na sahiptir ve \u015feffaf ve elastik homojen bir dispersiyon sistemi olu\u015fturmak i\u00e7in \u015feker maddeleriyle iyi bir \u015fekilde birle\u015ftirilebilir, b\u00f6ylece \u00fcr\u00fcn\u00fc daha stabil hale getirir.<\/p>\n

Modifiye ni\u015fasta, hidrofilikli\u011fi ve uzaysal stabiliteyi artt\u0131rmak i\u00e7in di\u011fer yabanc\u0131 polar gruplar\u0131 ekledi\u011finden, \u00fcr\u00fcnlerin lezzetini ve rengini iyile\u015ftirebilen stabil maddeler olu\u015fturmak i\u00e7in \u00fcr\u00fcnlerdeki belirli bile\u015fenlerle iyi bir \u015fekilde kompleksle\u015ftirilebilir. Bu arada, \u00fcr\u00fcn daha iyi asit ve \u0131s\u0131 direncine sahiptir, bu da \u00fcr\u00fcn\u00fcn i\u015flenebilirli\u011fini g\u00fc\u00e7lendirebilir. Modifiye ni\u015fastan\u0131n katk\u0131 miktar\u0131 bitmi\u015f \u00fcr\u00fcn\u00fcn 2% ila 8%'sidir ve mumsu m\u0131s\u0131r ni\u015fastas\u0131 ve tapyoka ni\u015fastas\u0131n\u0131n hammadde se\u00e7imi tercih edilir.<\/p>\n

Pi\u015firme Cilas\u0131nda Uygulama<\/strong><\/p>\n

F\u0131r\u0131nc\u0131l\u0131k end\u00fcstrisinde, pirin\u00e7 krakerleri, f\u0131nd\u0131k vb. gibi bir\u00e7ok \u00fcr\u00fcn\u00fcn y\u00fczeyinin kaplanmas\u0131 veya verniklenmesi gerekir. Y\u00fczeyin \u00e7e\u015fniye yap\u0131\u015fmas\u0131 ve nemi emmesinin \u00f6nlenmesi gerekir. Parlak bir g\u00f6r\u00fcn\u00fcm\u00fc korumak i\u00e7in, kuruyemi\u015f \u00fcr\u00fcnleri pi\u015firildikten sonra bile ho\u015f bir parlakl\u0131\u011fa sahip olmak ister. Geleneksel \u00fcretim y\u00f6ntemi, kal\u0131nla\u015ft\u0131r\u0131c\u0131 yap\u0131\u015fma i\u00e7in orijinal ni\u015fasta olan kolloid veya maltodekstrin kullanmakt\u0131r, ancak kolloidin y\u00fcksek k\u0131vam\u0131 nedeniyle, orijinal ni\u015fasta, yay\u0131labilirlik iyi de\u011fildir, kaplaman\u0131n d\u00fczensiz veya d\u00fc\u015f\u00fck kat\u0131lara neden olmas\u0131 kolayd\u0131r, lezzet adsorpsiyonu zordur.<\/p>\n

Maltodekstrin, \u00fcr\u00fcn\u00fcn y\u00fcksek nem emilimi nedeniyle yap\u0131lan \u00fcr\u00fcn\u00fc tutmak ve ba\u011flamak kolay de\u011fildir. \u00dcr\u00fcn\u00fcn rengini ve parlakl\u0131\u011f\u0131n\u0131 artt\u0131rmak i\u00e7in y\u00fcksek kat\u0131 madde i\u00e7eri\u011fine sahip ve \u00e7abuk kuruyacak \u015fekilde ayarlanabilen bir ni\u015fastaya ihtiya\u00e7 vard\u0131r.<\/p>\n

Okside hidroksipropil ni\u015fasta d\u00fc\u015f\u00fck viskoziteye, iyi film olu\u015fturma \u00f6zelliklerine sahiptir, esnek, \u00e7atlamayan bir film olu\u015fturabilir, g\u00fc\u00e7l\u00fc yap\u0131\u015fma, pi\u015fmi\u015f \u00fcr\u00fcnlerin i\u00e7 yap\u0131s\u0131n\u0131 koruyabilir. Eklenen miktar 5% ila 10% aromad\u0131r, kullanmadan \u00f6nce macunu \u0131s\u0131t\u0131n ve pi\u015firmeden \u00f6nce veya sonra pi\u015fmi\u015f \u00fcr\u00fcnlerin y\u00fczeyine d\u00f6k\u00fcn.<\/p>","protected":false},"excerpt":{"rendered":"

Kek ve ekmekte uygulama Geleneksel kek ve ekmek \u00fcretiminde, form\u00fcl\u00fcn ana bile\u015fenleri olarak genellikle un, yumurta, ya\u011f ve \u015feker kullan\u0131l\u0131r ve baz\u0131 \u00fcr\u00fcnler gluteni azaltmak i\u00e7in bir miktar m\u0131s\u0131r ni\u015fastas\u0131 ekler. Bu\u011fday ni\u015fastas\u0131 ve m\u0131s\u0131r ni\u015fastas\u0131ndaki y\u00fcksek d\u00fcz zincirli ni\u015fasta i\u00e7eri\u011fi nedeniyle [...]<\/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 applications of modified starches in the baked goods industry? - 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\/modifiye-nisastalar-2\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the applications of modified starches in the baked goods industry? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Application in cake and bread In traditional cake and bread production, flour, eggs, oil and sugar are generally used as the main ingredients of the formula, and some products will add some corn starch in order to reduce the gluten. 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