{"id":9462,"date":"2024-08-25T05:42:06","date_gmt":"2024-08-25T05:42:06","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9462"},"modified":"2024-08-25T05:42:06","modified_gmt":"2024-08-25T05:42:06","slug":"bread-staple-innovation","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/ekmek-elyafi-yeniligi\/","title":{"rendered":"Ekmek\u00e7ilikte temel yenilik trendleri nelerdir?"},"content":{"rendered":"

Tah\u0131l hammaddeleri a\u00e7\u0131s\u0131ndan inovasyon, patates ve iri taneli tah\u0131llar taraf\u0131ndan domine edilmektedir<\/strong><\/p>\n

\u00c7in'de patates genellikle sebze olarak t\u00fcketilmektedir. 2015 y\u0131l\u0131nda, Devlet Tar\u0131m Bakanl\u0131\u011f\u0131 patates temel g\u0131da stratejisini ortaya koydu ve b\u00f6ylece patates d\u00f6rt ana temel g\u0131dadan biri haline geldi. patates \u00fcr\u00fcn\u00fc ara\u015ft\u0131rmas\u0131n\u0131n ilk nesli eri\u015fte, buharda pi\u015firilmi\u015f ekmek vb. ve patates ekme\u011fi ara\u015ft\u0131rmas\u0131 s\u00fcrekli olarak yeni zirvelere itildi ve ara\u015ft\u0131rma perspektifleri ayn\u0131 de\u011fil.<\/p>\n

Dong Xiaolin ve arkada\u015flar\u0131 patatesli ekmek \u00fcretim s\u00fcrecini optimize etmek i\u00e7in yan\u0131t y\u00fczeyi y\u00f6ntemini uygulam\u0131\u015f ve ekmek yapmak i\u00e7in unla kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f yeni bir patates unu s\u00fcrecini ara\u015ft\u0131rm\u0131\u015flard\u0131r. Zhao Weichen ve arkada\u015flar\u0131 2000 g y\u00fcksek glutenli bu\u011fday unu ile 0.05% yumurta, 1.50% tuz, 15% \u015feker, 1.50% maya, 4.00% tereya\u011f\u0131 ve 10% s\u00fct tozunu ekmek i\u00e7in temel tarif olarak kullanm\u0131\u015f ve m\u00fckemmel kalitede f\u0131r\u0131nlanm\u0131\u015f patates eklenmi\u015f bu\u011fday unu ekme\u011fi yapm\u0131\u015flard\u0131r.<\/p>\n

Patates ekme\u011finin yan\u0131 s\u0131ra pirin\u00e7 de \u00fclkede de\u011ferli bir ekmek yap\u0131m malzemesidir. Ulusal Hububat ve Petrol Bilgi Merkezi taraf\u0131ndan A\u011fustos 2018'de yay\u0131mlanan d\u00fcnya hububat ve petrol arz ve talebine ili\u015fkin ayl\u0131k rapora g\u00f6re, 2018\/2019 d\u00f6neminde k\u00fcresel bu\u011fday \u00fcretimi bir \u00f6nceki y\u0131l\u0131n rekor seviyesine k\u0131yasla 28,39 milyon ton azalarak 730 milyon ton olarak ger\u00e7ekle\u015fmi\u015ftir.75% oldu\u011fu ve ge\u00e7 \u00fcretimin d\u00fc\u015fmeye devam etmesinin beklendi\u011fi; t\u00fcketimin 420.000 ton art\u0131\u015fla 742 milyon tona ula\u015farak 0,06%'lik rekor bir art\u0131\u015f g\u00f6sterdi\u011fi; pirin\u00e7 K\u00fcresel \u00fcretimin 0,2% d\u00fc\u015f\u00fc\u015fle 488 milyon tona ula\u015ft\u0131\u011f\u0131; t\u00fcketimin 3,91 milyon ton art\u0131\u015fla 485 milyon tona ula\u015ft\u0131\u011f\u0131 ve 0,81%'lik bir art\u0131\u015f g\u00f6sterdi\u011fi, ticaret hacminin de tarihteki en y\u00fcksek seviyeye ula\u015ft\u0131\u011f\u0131 g\u00f6r\u00fclmektedir. Pirincin \u00c7in halk\u0131 aras\u0131nda giderek daha pop\u00fcler hale geldi\u011fi g\u00f6r\u00fclmektedir.<\/p>\n

Pirin\u00e7 ununda bu\u011fday gluteni ve gliadin yoktur, bu nedenle bu\u011fday ekme\u011finin yap\u0131s\u0131n\u0131 ve kabar\u0131kl\u0131\u011f\u0131n\u0131 olu\u015fturamaz, ancak pirin\u00e7 ekme\u011finin i\u00e7 yap\u0131s\u0131 ve kalitesi \u00e7e\u015fitli katk\u0131 maddeleri eklenerek geli\u015ftirilebilir, Lu Fei ve ark. \u00f6nceden jelatinle\u015ftirilmi\u015f pirin\u00e7 ekme\u011finin i\u015flenmesini incelemi\u015f ve en uygun sodyum karboksimetilsel\u00fcloz, sodyum aljinat, ksantan sak\u0131z\u0131 ve karragenan ilavelerinin s\u0131ras\u0131yla 0,2%, 0,05%, 0,05%, 0,25%, 0,25% ve 0,25% oldu\u011fu sonucuna varm\u0131\u015ft\u0131r. , 0.25%.<\/p>\n

Pirin\u00e7 proteini, bu\u011fday proteinine g\u00f6re daha dengeli ve insan ihtiya\u00e7lar\u0131yla daha uyumludur, bu nedenle pirin\u00e7 ekme\u011finin geli\u015ftirilmesi insanlar\u0131n beslenme ihtiya\u00e7lar\u0131 i\u00e7in b\u00fcy\u00fck \u00f6nem ta\u015f\u0131maktad\u0131r.<\/p>\n

\u0130nsanlar\u0131n besinsel dengesizli\u011fe de yol a\u00e7an diyet ar\u0131tma aray\u0131\u015f\u0131, \u00f6rne\u011fin, B vitaminleri \u00e7o\u011funlukla tah\u0131llar\u0131n kepek tabakas\u0131nda veya tohumunda bulunur, B vitaminlerinin \u00e7o\u011fu tah\u0131l rafine edildikten sonra kaybolmu\u015ftur, e\u011fer temel g\u0131da olarak uzun s\u00fcreli rafine edilmi\u015f tah\u0131llar varsa, insan v\u00fccudunun B vitaminlerinden yoksun kalmas\u0131 \u00e7ok kolayd\u0131r. B vitaminlerine ek olarak, \"ar\u0131tma\" s\u00fcrecindeki iri taneli tah\u0131llar lizin, treonin gibi di\u011fer besin maddelerini de kaybedecektir, bu nedenle insanlar yava\u015f yava\u015f iri taneli tah\u0131llar\u0131n g\u0131da de\u011ferine ve bu t\u00fcr maddelerin ekme\u011fin yenilik\u00e7i geli\u015fimine uygulanmas\u0131na da dikkat etmektedir.<\/p>\n

Ekme\u011fe iri taneli tah\u0131llar eklemek, s\u0131radan ekme\u011fin sahip olmad\u0131\u011f\u0131 zengin sa\u011fl\u0131k de\u011feri sa\u011flar ve \u015fu anda kahverengi pirin\u00e7 ekme\u011fi, siyah pirin\u00e7 ekme\u011fi vb. vard\u0131r.<\/p>\n

Kahverengi pirin\u00e7 ekme\u011fi, diyet lifi ve \u00e7e\u015fitli besinler a\u00e7\u0131s\u0131ndan zengin hammadde olarak kahverengi pirin\u00e7 veya filizlenmi\u015f kahverengi pirin\u00e7 unundan yap\u0131l\u0131r, Li Zengli, s\u00fcreci ve tarifi, besleyici kahverengi pirin\u00e7 ekme\u011fi parametrelerini belirlemek i\u00e7in ortogonal testler yoluyla, Ma Tao ve ark. ekmek yapmak i\u00e7in do\u011fru miktarda \u015fi\u015firilmi\u015f kahverengi pirin\u00e7 unu eklemek i\u00e7in unda ikincil fermantasyon y\u00f6ntemiyle, pirin\u00e7 unu ekme\u011finde gl\u00fcten proteinlerinin bulunmamas\u0131 nedeniyle daha fazla kahverengi pirin\u00e7 unu, daha k\u00f6t\u00fc su emilimi, gl\u00fcten olu\u015fturamaz Pirin\u00e7 unu ekme\u011fi gl\u00fcten proteininden yoksun oldu\u011fundan, gl\u00fcten yap\u0131s\u0131 olu\u015fturamaz, bu nedenle kahverengi pirin\u00e7 ekme\u011fi yaparken, membran yap\u0131s\u0131n\u0131n olu\u015fumunu sa\u011flamak ve ekme\u011fin kabar\u0131kl\u0131\u011f\u0131n\u0131 artt\u0131rmak i\u00e7in uygun miktarda sodyum karboksimetilsel\u00fcloz ekleyebiliriz.<\/p>\n

Li Yunling, siyah pirin\u00e7 unu ekme\u011fi yapmak ve ekmek kalitesini, \u00f6zelliklerini ve optimum ilavesini incelemek i\u00e7in tek fakt\u00f6rl\u00fc test kulland\u0131, Xu Fei, Huang Yuyuan, Yuan Beilei, vb. \u00c7al\u0131\u015fman\u0131n sonu\u00e7lar\u0131, siyah pirincin hipoksi direnci, demir eksikli\u011fi anemisinin \u00f6nlenmesi, kardiyovask\u00fcler sistemin korunmas\u0131, diabetes mellitus ve komplikasyonlar\u0131n\u0131n tedavisi ve kanserin \u00f6nlenmesi rol\u00fcne sahip oldu\u011funu g\u00f6stermektedir.<\/p>\n

Sebzeli Ekmek Vitaminleri Destekler ve Lezzet Katar<\/strong><\/p>\n

Kar\u0131\u015f\u0131k tah\u0131ll\u0131 ekme\u011fe ek olarak, sebzeli ekmek de yava\u015f yava\u015f yeni bir ekmek t\u00fcr\u00fc olarak ortaya \u00e7\u0131k\u0131yor, Wu Xiaohui havu\u00e7, balkaba\u011f\u0131, tatl\u0131 patates \u00e7ok boyutlu kompozit besleyici ekmek \u00fcretmek i\u00e7in ana hammadde olarak, elde edilen \u00fcr\u00fcnlerin besin de\u011feri de s\u0131radan ekmekten \u00e7ok daha y\u00fcksek.<\/p>\n

Song Hui ve di\u011ferleri. ku\u015fkonmaz, hammadde olarak ginkgo, kompozit sebze ekme\u011finin geli\u015ftirilmesi \u00fczerine ara\u015ft\u0131rma yapm\u0131\u015f ve \u015fu sonuca varm\u0131\u015ft\u0131r: ku\u015fkonmaz, ginkgo kompozit sebze ekme\u011finde ku\u015fkonmaz posas\u0131 ve ginkgo posas\u0131 oran\u0131 2: 1 ve 8% kompozit posa ilavesi, ekmek kalitesi en iyisidir, ku\u015fkonmaz flavonoidler a\u00e7\u0131s\u0131ndan zengindir, bu \u00fcr\u00fcn hammadde i\u00e7eri\u011findeki flavonoidleri geli\u015ftirir ve kompozit sebze ekme\u011finin antioksidan etkisini b\u00fcy\u00fck \u00f6l\u00e7\u00fcde art\u0131r\u0131r, ekme\u011fin besin de\u011ferini art\u0131r\u0131r.<\/p>\n

Liu Haiying ve arkada\u015flar\u0131, muz unu ve unun fermantasyon mod\u00fclasyonu ile birlikte muzlu ekmek yapaca\u011f\u0131n\u0131, ekme\u011fe sadece g\u00fc\u00e7l\u00fc bir muz aromas\u0131 vermekle kalmay\u0131p, s\u0131radan ekme\u011fe k\u0131yasla ekme\u011fin besin de\u011ferini de art\u0131raca\u011f\u0131n\u0131 belirtmi\u015ftir.<\/p>\n

\"\u0130la\u00e7 ve g\u0131da\" sa\u011fl\u0131kl\u0131 ekmek ara\u015ft\u0131rmalar\u0131n odak noktas\u0131 haline geldi<\/strong><\/p>\n

Son y\u0131llarda, \"b\u00fcy\u00fck sa\u011fl\u0131k\" g\u0131da inovasyonu trendidir, ekmek de bir istisna de\u011fildir. Yeni sa\u011fl\u0131k ekme\u011finin fonksiyonel bile\u015fenleri, geni\u015f bir pazar ile ortaya \u00e7\u0131kmaktad\u0131r. \u00d6rne\u011fin, \u00e7ay polifenoller a\u00e7\u0131s\u0131ndan zengindir, iyi bir antioksidan etkiye sahiptir, ekme\u011fe eklenen \u00e7ay tozundan yap\u0131lacakt\u0131r, sadece \u00e7ay\u0131n lezzetini eklemek i\u00e7in de\u011fil, ayn\u0131 zamanda ekmek \u00e7ay\u0131na sa\u011fl\u0131k etkileri vermek i\u00e7in.<\/p>\n

Pan Bin ve arkada\u015flar\u0131, ekmek \u00fcretiminde una eklenen toz haline getirilmi\u015f siyah \u00e7ay\u0131n ultra-mikro pulverizasyon y\u00f6ntemini kullanm\u0131\u015ft\u0131r. Lin Juanjuan ve arkada\u015flar\u0131 da tek fakt\u00f6rl\u00fc test ve ortogonal test yoluyla ye\u015fil \u00e7ayl\u0131 ekmek ve optimum ilave miktar\u0131 ve i\u015flem form\u00fcl\u00fc \u00fcretmi\u015ftir. G\u00fcn\u00fcm\u00fczde \u00e7ay, kek, kurabiye, ay pastas\u0131 ve di\u011fer unlu mamullerin geli\u015ftirilmesinde yayg\u0131n olarak kullan\u0131lmaktad\u0131r.<\/p>\n

Geleneksel \u00c7in t\u0131bb\u0131n\u0131n kademeli olarak modernle\u015fmesi ve uluslararas\u0131la\u015fmas\u0131yla birlikte, \"Sa\u011fl\u0131kl\u0131 \u00c7in\" ulusal stratejisi geleneksel \u00c7in t\u0131bb\u0131na b\u00fcy\u00fck beklentiler y\u00fcklemi\u015f ve toplum bir b\u00fct\u00fcn olarak geleneksel \u00c7in t\u0131bb\u0131n\u0131n geli\u015fimine daha fazla \u00f6nem vermi\u015ftir. G\u00fcn\u00fcm\u00fczde insanlar k\u00f6klerinin izini s\u00fcrmeye ve geleneksel \u00c7in bitkilerinin farmakolojik etkilerini incelemeye ba\u015fl\u0131yor ve bunlar\u0131 ekme\u011fe eklemek de yenilik\u00e7i bir kanal.<\/p>\n

G\u0131da ve ila\u00e7 olarak ayn\u0131 kaynaktan gelen baz\u0131 bitkiler de sa\u011fl\u0131kl\u0131 ekme\u011fin geli\u015ftirilmesi i\u00e7in kilit y\u00f6nlerden biridir. Yayg\u0131n olarak kullan\u0131lan t\u0131bbi ve g\u0131da bile\u015fenleri yam, siyah susam, al\u0131\u00e7, longan eti, cordyceps, spirulina vb. olup, bunlar sadece genel g\u0131da ortakl\u0131\u011f\u0131na sahip olmakla kalmaz, ayn\u0131 zamanda t\u0131pta da kullan\u0131labilir ve sa\u011fl\u0131k bak\u0131m\u0131 i\u015flevlerine sahiptir.<\/p>\n

Yayg\u0131n olarak kullan\u0131lan ekstraksiyon y\u00f6ntemleri aras\u0131nda aktif bile\u015fenlerini \u00e7\u0131karabilen ultra-mikro toz haline getirme y\u00f6ntemi bulunmaktad\u0131r. Liang Jing ve ark. bu y\u00f6ntemi, hammadde olarak Cordyceps, h\u00fcnnap ve kurt \u00fcz\u00fcm\u00fc kullanarak \u00e7e\u015fitli ba\u011f\u0131\u015f\u0131kl\u0131k d\u00fczenleyici i\u015flevlere sahip Cordyceps sa\u011fl\u0131kl\u0131 g\u0131da \u00fcretmek i\u00e7in kulland\u0131 ve ard\u0131ndan hammaddeler, Cordyceps, h\u00fcnnap ve kurt \u00fcz\u00fcm\u00fc ultra mikro toz haline getirme, maserasyona tabi tutuldu, Cordyceps fonksiyonel bile\u015feni N6# (2# hidroksietil) adenozin i\u00e7eren ekstraktlar \u00fcretmek i\u00e7in ultrasonik ekstraksiyon, konsantrasyon ve kurutma, bunlar daha sonra farkl\u0131 yard\u0131mc\u0131 maddelerle birle\u015ftirildi ve ard\u0131ndan ekstraktlar farkl\u0131 bile\u015fenlerle kar\u0131\u015ft\u0131r\u0131ld\u0131. Ekstrakt daha sonra farkl\u0131 yard\u0131mc\u0131 malzemeler ve bile\u015fenlerle birle\u015ftirilerek Cordyceps eri\u015ftesi, Cordyceps ekme\u011fi, Cordyceps yo\u011furdu vb. gibi ba\u011f\u0131\u015f\u0131kl\u0131k sa\u011flama, hastal\u0131klar\u0131 iyile\u015ftirme ve \u00f6nleme i\u015flevini yerine getirebilen y\u00fcksek fonksiyonel bile\u015fen i\u00e7eri\u011fine sahip \u00e7e\u015fitli Cordyceps sa\u011fl\u0131k g\u0131dalar\u0131 \u00fcretilir.<\/p>\n

Sa\u011fl\u0131k sadece ba\u011f\u0131\u015f\u0131kl\u0131kta de\u011fil, g\u00f6r\u00fcn\u00fcmde de somutla\u015fm\u0131\u015ft\u0131r, bu nedenle sa\u00e7 uzatma, beyazlatma ve ya\u015flanmay\u0131 geciktirme de insanlar\u0131n hedefi haline gelmi\u015f ve bununla ilgili ara\u015ft\u0131rmalar da ortaya \u00e7\u0131km\u0131\u015ft\u0131r.<\/p>\n

Li Man, modern bilimsel y\u00f6ntemlerin ve geleneksel \u00c7in t\u0131bb\u0131 teorisinin birle\u015fimi olacak, siyah sa\u00e7l\u0131 ekmek \u00fcretim s\u00fcrecinin a\u00e7\u0131klanmas\u0131, hammaddeler aras\u0131nda erkek siyah fasulye, siyah mantar, siyah dut, siyah susam vb. karaci\u011fer ve b\u00f6brekleri desteklemek i\u00e7in, siyah sa\u00e7 siyah sakal, siyah g\u0131da, d\u00fczenli g\u0131da siyah sa\u00e7, anti-aging olabilir.<\/p>\n

Pueraria lobata belirli bir g\u00fczellik etkisine sahiptir, ayn\u0131 zamanda g\u0131da ve t\u0131p alan\u0131nda daha fazla ara\u015ft\u0131rma i\u00e7in bir hammaddedir. Feng Xuequn, ana hammaddeleri krom bak\u0131m\u0131ndan zengin konjak unu, yulaf unu, ma\u015f fasulyesi unu, ananas tozu, yumurta, Pueraria Mirifica \u00e7i\u00e7ekleri, al\u0131\u00e7, \u00e7ilek, domates ve benzerlerini i\u00e7eren bir Pueraria Mirifica Beyazlat\u0131c\u0131 Ekmek ve \u00fcretim y\u00f6ntemini icat etti. Zhong Zhentao'nun bulu\u015fu, Pueraria Mirifica tozu da i\u00e7eren t\u0131bbi bir ekme\u011fi a\u00e7\u0131klamaktad\u0131r.<\/p>\n

\"Antioksidan\", sa\u011fl\u0131kl\u0131 ekmek ara\u015ft\u0131rmalar\u0131nda s\u0131kl\u0131kla kar\u015f\u0131m\u0131za \u00e7\u0131kan anahtar kelimelerden biridir. Wang Caixia ve arkada\u015flar\u0131, kelebek bezelye \u00e7i\u00e7e\u011fi ile mavi bu\u011fdaydan yap\u0131lan tam bu\u011fday ekme\u011finin antioksidan, hipoglisemik, hipolipidemik, kolesterol d\u00fc\u015f\u00fcr\u00fcc\u00fc vb. gibi benzersiz besin ve sa\u011fl\u0131k de\u011ferlerine sahip oldu\u011funu ve uzun s\u00fcre korundu\u011funu g\u00f6stermi\u015ftir. Zhou Jiapeng ve arkada\u015flar\u0131, geleneksel ekme\u011fin form\u00fcl\u00fcne ve s\u00fcrecine dayanarak, uygun miktarda mor patates unu ve Changbai da\u011fl\u0131k b\u00f6lgesi \u00e7e\u015fitlerini ekleyerek<\/p>\n

\"B\u00f6brek \u015feklinde\" yer elmas\u0131 unu, kalite ara\u015ft\u0131rmas\u0131 ve en iyi form\u00fcl\u00fcn belirlenmesi. Yer elmas\u0131 ve mor patates ekme\u011finin geli\u015ftirilmesi antioksidan, ba\u011f\u0131\u015f\u0131kl\u0131k sistemini iyile\u015ftirme ve geli\u015ftirme, anti-t\u00fcm\u00f6r ve d\u00fc\u015f\u00fck kan \u015fekeri ve kan lipitlerine sahiptir, ayn\u0131 zamanda gastrointestinal fonksiyonu te\u015fvik etmek, ya\u011f birikimini azaltmak, her ya\u015ftan insan\u0131n besleyici sa\u011fl\u0131kl\u0131 g\u0131da t\u00fcketmesi i\u00e7in uygundur.<\/p>\n

Karabu\u011fday, He Shouwu ile ayn\u0131 Liao ailesine ait, biyoflavonoidler a\u00e7\u0131s\u0131ndan zengin bir t\u00fcr \u00c7in t\u0131bb\u0131d\u0131r, Wu Xingshu, en uygun karabu\u011fday katk\u0131 maddesi miktar\u0131n\u0131 ve \u00fcretim s\u00fcrecini incelemek i\u00e7in yan\u0131t y\u00fczey analizi yoluyla, ac\u0131 zamm\u0131n kendisi nedeniyle gl\u00fcten bile\u015fenlerine sahip de\u011fildir, bu nedenle ekme\u011fin kalitesini ve yap\u0131s\u0131n\u0131 iyile\u015ftirmek i\u00e7in konjak unu ve gl\u00fcten de eklenmi\u015ftir.<\/p>\n

Wang Ran bulu\u015fu, kan\u0131 besleme ve zihni sakinle\u015ftirme, kan\u0131 besleme ve s\u0131v\u0131 \u00fcretme, kalbi ve dala\u011f\u0131 tonifiye etme, v\u00fccudu g\u00fc\u00e7lendirme ve yorgunlu\u011fu giderme etkisine sahip bir kan safranl\u0131 kan sa\u011fl\u0131k ekme\u011fini a\u00e7\u0131klam\u0131\u015ft\u0131r; Zhu Shunfeng bulu\u015fu, a\u015fa\u011f\u0131daki hammaddelerden yap\u0131lan bir kedi b\u0131y\u0131\u011f\u0131 otu ekme\u011fi ile ilgilidir: bu\u011fday unu, balkaba\u011f\u0131, kedi b\u0131y\u0131\u011f\u0131 otu, bitkisel ya\u011f, beyaz toz \u015feker, bal ve s\u00fct. Tad\u0131 narin, kabar\u0131k, balkaba\u011f\u0131n\u0131n tatl\u0131l\u0131\u011f\u0131na sahiptir ve \u0131s\u0131y\u0131 temizleyen ve rutubeti gideren, idrar s\u00f6kt\u00fcr\u00fcc\u00fc ve ta\u015f d\u00fc\u015f\u00fcr\u00fcc\u00fc olan kedi b\u0131y\u0131\u011f\u0131 ilavesi, ta\u015f hastalar\u0131 taraf\u0131ndan uzun s\u00fcreli t\u00fcketim i\u00e7in uygundur. Goji berry ekme\u011fi, baharatl\u0131 odun ekme\u011fi de yeni \"\u00c7in t\u0131bb\u0131 tipi\" sa\u011fl\u0131k bak\u0131m ekme\u011fi t\u00fcr\u00fcn\u00fcn ortaya \u00e7\u0131kmas\u0131d\u0131r.<\/p>\n

Ayr\u0131ca, ekme\u011fin ana bile\u015fenlerine eklenen baz\u0131 mineraller ve besinler a\u00e7\u0131s\u0131ndan zengin olmas\u0131 da bir pilot \u00e7al\u0131\u015fma haline gelmi\u015ftir. \"Selenyumla zenginle\u015ftirilmi\u015f\" g\u0131da son zamanlarda geli\u015ftirilen bir end\u00fcstridir, selenyum insan v\u00fccudunun k\u0131rm\u0131z\u0131 kan h\u00fccrelerinin \u00f6nemli bir bile\u015fenidir ve Crohn hastal\u0131\u011f\u0131 ve osteoartriti tedavi edebilir. Ayr\u0131ca selenyumun detoksifikasyon i\u015flevi de vard\u0131r.<\/p>\n

Zeng Huanying, ana hammadde olarak selenyumla zenginle\u015ftirilmi\u015f yer f\u0131st\u0131\u011f\u0131 unu, y\u00fcksek gl\u00fctenli un, yap\u0131\u015fkan pirin\u00e7 unu, yer f\u0131st\u0131\u011f\u0131 aromal\u0131 selenyumla zenginle\u015ftirilmi\u015f yer f\u0131st\u0131\u011f\u0131 ekme\u011finin haz\u0131rlanmas\u0131 ve ayr\u0131ca selenyumun \u00f6nemli eser elementlerini, zengin protein ve diyet lifi i\u00e7eren selenyumla zenginle\u015ftirilmi\u015f yer f\u0131st\u0131\u011f\u0131 ekme\u011fini icat etti. Selenyumla zenginle\u015ftirilmi\u015f un, farmakolojik \u00f6zelliklere sahip bitki bazl\u0131 hammaddelerle birle\u015ftirilerek sa\u011fl\u0131k etkileri olan ekmek haline de getirilebilir.<\/p>\n

Lu Chunyan bir t\u00fcr alt\u0131n \u00e7i\u00e7ek \u00e7ay\u0131 ekme\u011fi icat etti, alt\u0131n \u00e7i\u00e7ek \u00e7ay\u0131 400'den fazla \u00e7e\u015fit besin i\u00e7eriyor, toksik olmayan yan etkileri var ve \"\u00e7ay krali\u00e7esi\" olarak biliniyor. Selenyumla zenginle\u015ftirilmi\u015f un, alt\u0131n \u00e7i\u00e7ek \u00e7ay\u0131, germanyumla zenginle\u015ftirilmi\u015f ku\u015fburnu, kurt \u00fcz\u00fcm\u00fc, h\u00fcnnap, kudzu ve susamdan yap\u0131lan ekmek, mevcut \u00fcr\u00fcnlere k\u0131yasla daha fazla antioksidan bile\u015fene sahip ve belirli sa\u011fl\u0131k etkilerine sahip.<\/p>\n

Pang Sheng Sheng, insan v\u00fccudundaki organik krom i\u00e7eri\u011fi seviyesini art\u0131ran ve organizman\u0131n antioksidan kapasitesini geli\u015ftiren bir t\u00fcr organik krom a\u00e7\u0131s\u0131ndan zengin ekmek yapmak i\u00e7in ana hammadde olarak organik krom a\u00e7\u0131s\u0131ndan zengin taro tozu ve tai ginseng tozu kullan\u0131r ve tai ginseng'in tatl\u0131l\u0131\u011f\u0131n\u0131n e\u015flik etti\u011fi hassas, kabar\u0131k bir tada sahiptir. Bu arada tai ginseng, uzun s\u00fcreli t\u00fcketim i\u00e7in uygun olan ya\u011f ve kan bas\u0131nc\u0131n\u0131 d\u00fc\u015f\u00fcrme etkisine de sahiptir.<\/p>\n

Chen Lijun'un bulu\u015fu, fonksiyonel bile\u015fenleri esas olarak keten tohumu tozu ve kabak tozundan elde edilen bir t\u00fcr omega-3 bak\u0131m\u0131ndan zengin ekmek ve haz\u0131rlama s\u00fcrecini ve Zhang Yongxia'n\u0131n bulu\u015fu, ana fonksiyonel bile\u015feni daha iyi bir yenilebilir ve t\u0131bbi de\u011fere ve daha iyi bir pazar beklentisine sahip olan maymun mantar\u0131 \u03b2-glukan olan maymun mantar\u0131 dekstran\u0131 i\u00e7eren bir kan \u015fekeri ve kan lipid d\u00fc\u015f\u00fcr\u00fcc\u00fc ekmek haz\u0131rlama y\u00f6ntemini a\u00e7\u0131klad\u0131.<\/p>\n

Yukar\u0131daki ara\u015ft\u0131rma sonu\u00e7lar\u0131ndan, ekme\u011fe fonksiyonel bile\u015fenlerin eklenmesinin g\u00fcn\u00fcm\u00fcz ekmek i\u015fleme inovasyonunda bir at\u0131l\u0131m haline geldi\u011fi ve fonksiyonel bile\u015fenlerin \u00e7\u0131kar\u0131lmas\u0131n\u0131n da temel teknoloji ve s\u00fcre\u00e7 haline geldi\u011fi g\u00f6r\u00fclebilir. Bu t\u00fcr ekmek ara\u015ft\u0131rmalar\u0131n\u0131n amac\u0131, halk\u0131n sa\u011fl\u0131k talebini kar\u015f\u0131lamak i\u00e7in ekme\u011fe daha fazla sa\u011fl\u0131k i\u015flevi kazand\u0131rmakt\u0131r.<\/p>\n

Bununla birlikte, \u00c7in bitkilerinin ekmekte uygulanmas\u0131na ili\u015fkin mevcut \u00e7al\u0131\u015fmalar\u0131n \u00e7o\u011fu, organoleptik kaliteleri ve bitki miktar\u0131n\u0131n veya fonksiyonel bile\u015fenlere sahip bile\u015fenlerin kalite \u00fczerindeki etkisiyle s\u0131n\u0131rl\u0131d\u0131r, ancak \u00f6nemli bir etkiye sahip olup olmad\u0131klar\u0131n\u0131n hala deneyler ve verilerle desteklenmesi gerekmektedir ve farkl\u0131 hedef gruplar ve v\u00fccut tipleri \u00fczerindeki etki ki\u015fiden ki\u015fiye de\u011fi\u015fmektedir. Bu nedenle, \"t\u0131bbi ve g\u0131da bile\u015fenleri\" ara\u015ft\u0131rmalar\u0131nda hala \u00e7ok fazla geli\u015fme alan\u0131 bulunmaktad\u0131r.<\/p>\n

Do\u011fal Mayal\u0131 Ekmek<\/strong><\/p>\n

Temel bile\u015fenler a\u00e7\u0131s\u0131ndan maya da bir yenilik noktas\u0131d\u0131r ve farkl\u0131 tat ve kalitelerde ekmek yapmak i\u00e7in farkl\u0131 mayalar kullan\u0131l\u0131r. \u0130nsanlar\u0131n bili\u015fsel seviyesi ve ya\u015fam standartlar\u0131 geli\u015ftik\u00e7e, \"do\u011fal, sa\u011fl\u0131kl\u0131\" yiyeceklerin pe\u015fine d\u00fc\u015fmeye ba\u015flad\u0131lar ve b\u00f6ylece \"\u015fekersiz ekmek\" ve \"do\u011fal mayal\u0131 ekmek\" \u00f6nemli bir ara\u015ft\u0131rma noktas\u0131 haline geldi. Huo Zhenkun, d\u00fc\u015f\u00fck \u015fekerli, y\u00fcksek aktiviteli maya ile yap\u0131lan ekme\u011fin en fazla aroma maddesine sahip oldu\u011funu ve do\u011fal mayan\u0131n d\u00fc\u015f\u00fck s\u0131cakl\u0131ktaki bir ortamda uzun s\u00fcre fermente edilmesi halinde daha fazla aroma maddesine sahip oldu\u011funu ke\u015ffetti.<\/p>\n

Wang Li ve arkada\u015flar\u0131, maya laktik asit bakterilerini bir araya getirerek bile\u015fik bir do\u011fal maya haz\u0131rlam\u0131\u015ft\u0131r. Do\u011fal olarak fermente edilmi\u015f do\u011fal maya ile kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, fermantasyon performans\u0131 benzerdir, kalite sabittir, yeti\u015ftirme d\u00f6ng\u00fcs\u00fc k\u0131salt\u0131lm\u0131\u015ft\u0131r ve bile\u015fik do\u011fal mayal\u0131 ekme\u011fin besin de\u011feri, end\u00fcstriyel uygulama i\u00e7in y\u00fcksek de\u011fere sahip olan, yaln\u0131zca tek bir maya kullanan ticari olarak temin edilebilen mayal\u0131 ekmekten daha y\u00fcksektir.<\/p>","protected":false},"excerpt":{"rendered":"

Tah\u0131l hammaddeleri a\u00e7\u0131s\u0131ndan inovasyona patates ve iri taneli tah\u0131llar hakimdir \u00c7in'de patates genellikle sebze olarak t\u00fcketilmektedir. 2015 y\u0131l\u0131nda Devlet Tar\u0131m Bakanl\u0131\u011f\u0131 patates temel g\u0131da stratejisini ortaya koydu ve b\u00f6ylece patates d\u00f6rt ana temel g\u0131dadan biri haline geldi. ilk nesil patates \u00fcr\u00fcn\u00fc ara\u015ft\u0131rmas\u0131 [...]<\/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 key trends in bread staple innovation? - 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\/ekmek-elyafi-yeniligi\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the key trends in bread staple innovation? 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