\u015eu anda, unun iyili\u011fini \u00f6l\u00e7mek i\u00e7in \u00f6nemli endeks, irilik ve incelik, nem, gl\u00fcten de\u011feri, stabilizasyon s\u00fcresi, zay\u0131flama derecesi ve di\u011fer g\u00f6stergelere ek olarak i\u015fleme do\u011frulu\u011fu - k\u00fcld\u00fcr. Burada \u00e7e\u015fitli bu\u011fday unu k\u00fcl de\u011feri ve kabal\u0131k gereksinimleri hakk\u0131nda birka\u00e7 s\u00f6z s\u00f6ylemek istiyorum.<\/p>\n
Bu\u011fday unu k\u00fcl\u00fc, yanmadan \u00f6nceki un a\u011f\u0131rl\u0131\u011f\u0131n\u0131n bir y\u00fczdesi olarak y\u00fcksek s\u0131cakl\u0131kta yak\u0131ld\u0131ktan sonra un kal\u0131nt\u0131s\u0131n\u0131n a\u011f\u0131rl\u0131\u011f\u0131d\u0131r, unun do\u011frulu\u011funu tan\u0131mlayan bir parametredir, genel olarak un k\u00fcl de\u011ferinin y\u00fcksek kalitesi d\u00fc\u015f\u00fckt\u00fcr ve bunun tersi, kaba un, tam bu\u011fday unu ve un k\u00fcl de\u011ferinin di\u011fer i\u015fleme hassasiyeti y\u00fcksektir.<\/p>\n
Unun kabal\u0131\u011f\u0131 ve inceli\u011fi, bu\u011fday\u0131n i\u015flenmesi s\u0131ras\u0131ndaki \u00f6\u011f\u00fctme derecesini g\u00f6sterir. Ulusal ve end\u00fcstri standartlar\u0131nda, \u00e7e\u015fitli un t\u00fcrlerinin k\u00fcl de\u011feri ve kabal\u0131k gereksinimleri a\u015fa\u011f\u0131daki gibidir:<\/p>\n
S\u0131n\u0131f bu\u011fday unu<\/strong><\/p>\n 1. \u00d6zel birinci s\u0131n\u0131f un<\/strong><\/p>\n K\u00fcl \u2264 0,70, t\u00fcm irilik ve incelikler No. CB36 elekten ge\u00e7er ve No. CB42 elek \u00fczerinde 10%'den fazlas\u0131 kalmaz;<\/p>\n 2. \u00d6zel ikinci s\u0131n\u0131f un<\/strong><\/p>\n K\u00fcl \u2264 0,85, CB30 elekten ge\u00e7en kaba ve ince derecenin tamam\u0131, CB36 elekte 10%'den fazlas\u0131n\u0131 b\u0131rakmaz;<\/p>\n 3. Standart toz<\/strong><\/p>\n K\u00fcl \u2264 1.10, CQ20 elekten ge\u00e7en kaba ve ince derecenin tamam\u0131, CB30 elekte tutulan 20%'den fazla de\u011fil;<\/p>\n 4. S\u0131radan toz<\/strong><\/p>\n K\u00fcl \u2264 1.40, CQ20 elekten ge\u00e7en kaba ve ince derecelerin t\u00fcm\u00fc.<\/p>\n Y\u00fcksek glutenli bu\u011fday unu<\/strong><\/p>\n 1. G\u00fc\u00e7l\u00fc glutenli bu\u011fday unu<\/strong><\/p>\n Birinci s\u0131n\u0131f k\u00fcl\u22640.6, ikinci s\u0131n\u0131f k\u00fcl\u22640.70, \u00fc\u00e7\u00fcnc\u00fc s\u0131n\u0131f k\u00fcl\u22640.85.<\/p>\n Kaba ve ince tanelerin t\u00fcm\u00fc CB30 ele\u011fini ge\u00e7er ve CB36 ele\u011finde 10%'den fazlas\u0131 kalmaz.<\/p>\n 2.G\u00fc\u00e7l\u00fc orta glutenli bu\u011fday unu<\/strong><\/p>\n 1. s\u0131n\u0131f k\u00fcl\u22640,55, 2. s\u0131n\u0131f k\u00fcl\u22640,70, 3. s\u0131n\u0131f k\u00fcl\u22640,85, 4. s\u0131n\u0131f k\u00fcl\u22641,10.<\/p>\n CB30 ele\u011fi boyunca t\u00fcm kabal\u0131k ve incelik, CB36 ele\u011finin tutulmas\u0131 10%'den fazla de\u011fildir.<\/p>\n 3. Orta glutenli bu\u011fday unu<\/strong><\/p>\n 1. s\u0131n\u0131f k\u00fcl \u2264 0,55, 2. s\u0131n\u0131f k\u00fcl \u2264 0,70, 3. s\u0131n\u0131f k\u00fcl \u2264 0,85, 4. s\u0131n\u0131f k\u00fcl \u2264 1,10.<\/p>\n CB30 ele\u011fi boyunca t\u00fcm kabal\u0131k ve incelik, CB36 ele\u011finin tutulmas\u0131 10%'den fazla de\u011fildir.<\/p>\n 4. Zay\u0131f glutenli bu\u011fday<\/strong><\/p>\n 1. s\u0131n\u0131f k\u00fcl \u2264 0,55, 2. s\u0131n\u0131f k\u00fcl \u2264 0,65, 3. s\u0131n\u0131f k\u00fcl \u2264 0,75.<\/p>\n CB30 elekten ge\u00e7en, CB36 elek \u00fczerinde tutulan malzemenin kabal\u0131\u011f\u0131 ve inceli\u011fi 10%'yi ge\u00e7mez.<\/p>\n \u00d6zel bu\u011fday unu<\/strong><\/p>\n 1. Ekmeklik un<\/strong><\/p>\n Rafine kalite k\u00fcl \u2264 0,60, adi kalite k\u00fcl \u2264 0,75, kaba ve ince malzemenin tamam\u0131 CB30 elekten ge\u00e7erek CB36 elek \u00fczerinde 15,0%'den fazla malzeme b\u0131rakmaz.<\/p>\n 2. Eri\u015fte unu<\/strong><\/p>\n Rafine dereceli k\u00fcl \u2264 0.55, ortak dereceli k\u00fcl \u2264 0.70, kaba ve ince t\u00fcm CB30 elekten, tutulan CB36 elek 10.0%'den fazla de\u011fil.<\/p>\n 3. B\u00f6rek tozu<\/strong><\/p>\n Rafine dereceli k\u00fcl \u2264 0,55, ortak dereceli k\u00fcl \u2264 0,70, kaba ve ince t\u00fcm CB30 elek boyunca, tutulan CB36 elek 10,0%'yi ge\u00e7mez.<\/p>\n 4. Buharda pi\u015firilmi\u015f ekmek unu<\/strong><\/p>\n Rafine s\u0131n\u0131f k\u00fcl \u2264 0,55, ortak s\u0131n\u0131f k\u00fcl \u2264 0,70, kaba ve ince t\u00fcm CB36 eleklerinden ge\u00e7mi\u015ftir.<\/p>\n 5. Fermente kurabiye tozu<\/strong><\/p>\n Rafine dereceli k\u00fcl \u2264 0.55, ortak dereceli k\u00fcl \u2264 0.70, kaba ve ince t\u00fcm CB30 elekten, tutulan CB36 elek 10.0%'den fazla de\u011fil.<\/p>\n 6. Gevrek kurabiye tozu<\/strong><\/p>\n Rafine dereceli k\u00fcl \u2264 0,55, ortak dereceli k\u00fcl \u2264 0,70, kaba ve ince t\u00fcm CB30 elek boyunca, tutulan CB36 elek 10,0%'yi ge\u00e7mez.<\/p>\n 7. Kek unu<\/strong><\/p>\n Rafine dereceli k\u00fcl \u2264 0,53, genel dereceli k\u00fcl \u2264 0,65; kaba ve ince derecelerin t\u00fcm\u00fc CB42 elekten ge\u00e7er.<\/p>\n 8. Pasta tozu<\/strong><\/p>\n Rafine s\u0131n\u0131f k\u00fcl \u2264 0,55, ortak s\u0131n\u0131f k\u00fcl \u2264 0,70, CB36 elek boyunca kaba incelik, CB42 elekten en fazla 10,0% b\u0131rakarak.<\/p>","protected":false},"excerpt":{"rendered":" \u015eu anda, unun iyili\u011fini \u00f6l\u00e7mek i\u00e7in \u00f6nemli endeks, irilik ve incelik, nem, gl\u00fcten de\u011feri, stabilizasyon s\u00fcresi, zay\u0131flama derecesi ve di\u011fer g\u00f6stergelere ek olarak i\u015fleme do\u011frulu\u011fu - k\u00fcld\u00fcr. Burada \u00e7e\u015fitli bu\u011fday unu k\u00fcl de\u011feri ve irilik gereksinimleri hakk\u0131nda birka\u00e7 s\u00f6z s\u00f6ylemek istiyorum. Bu\u011fday unu k\u00fcl\u00fc [...]<\/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":"\n