{"id":9668,"date":"2024-09-06T09:08:17","date_gmt":"2024-09-06T09:08:17","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9668"},"modified":"2024-09-06T09:08:17","modified_gmt":"2024-09-06T09:08:17","slug":"different-breading-powders","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/different-breading-powders\/","title":{"rendered":"K\u0131zarm\u0131\u015f pili\u00e7 nuggetlarda farkl\u0131 ekmek tozlar\u0131n\u0131n etkisi ve uygulamas\u0131 nedir?"},"content":{"rendered":"

K\u0131zarm\u0131\u015f pili\u00e7 nuggetlarda farkl\u0131 ekmek tozlar\u0131n\u0131n etkisi ve uygulamas\u0131 nedir?<\/h1>\n

Derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f yiyecekler, \u00f6zel lezzeti ve dokusu nedeniyle \u00e7ok pop\u00fclerdir ve \u00e7o\u011fu kaplanm\u0131\u015f toz ile derin ya\u011fda k\u0131zart\u0131l\u0131r. Kaplamal\u0131 k\u0131zarm\u0131\u015f yiyeceklerde kolayca ortaya \u00e7\u0131kabilecek sorunlar \u015funlard\u0131r: ana malzeme ile kaplanm\u0131\u015f toz aras\u0131nda zay\u0131f yap\u0131\u015fma, kolay d\u00f6k\u00fclme, y\u00fcksek ya\u011f emme oran\u0131, k\u00f6t\u00fc tat vb.
\nBu\u011fday unu, kaplama tozundaki \u00e7e\u015fitli bile\u015fenleri stabilize etmek ve kaplama hamurunun katmanla\u015fmas\u0131n\u0131 \u00f6nlemek i\u00e7in uygun viskozite sa\u011flayabilen kaplama tozu i\u00e7in ana hammaddelerden biridir. Modifiye ni\u015fasta da kaplama tozunda yayg\u0131n olarak kullan\u0131l\u0131r, kaplama tozundaki d\u00fcz zincirli ni\u015fasta oran\u0131 ne kadar y\u00fcksek olursa, kaplama tozu tabakas\u0131n\u0131n ya\u011f direnci ve su direnci o kadar y\u00fcksek olur ve g\u0131dan\u0131n gevrekli\u011fi o kadar iyi olur.
\nEkmek tozuna proteinler (soya fasulyesi izolat proteini, yumurta sar\u0131s\u0131, ya\u011fs\u0131z s\u00fct, bal\u0131k pulu kolajeni, peynir alt\u0131 suyu kolajeni, bu\u011fday gluteni proteini, vb) eklemek, derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f ekmekli yiyeceklerin ya\u011f i\u00e7eri\u011fini azaltmaya ve yiyece\u011fin dokusunu iyile\u015ftirmeye yard\u0131mc\u0131 olabilir.
\nEkmek tozuna yenilebilir sak\u0131zlar\u0131n (ksantan sak\u0131z\u0131, karragenan, jelatin, guar sak\u0131z\u0131) eklenmesi, ekmek tozunun yap\u0131\u015fmas\u0131n\u0131 art\u0131rabilir, b\u00f6ylece g\u0131dan\u0131n dokusunu iyile\u015ftirebilir. Kaplama tozundaki sel\u00fcloz, kaplama tabakas\u0131n\u0131n termal stabilitesini ve yap\u0131\u015fmas\u0131n\u0131 g\u00fc\u00e7lendirebilir, alt tabakan\u0131n neminin ka\u00e7mas\u0131n\u0131 \u00f6nleyebilir, g\u0131dan\u0131n ya\u011f i\u00e7eri\u011fini \u00f6nemli \u00f6l\u00e7\u00fcde azaltabilir ve g\u0131dan\u0131n gevrekli\u011fini art\u0131rabilir. Kaplama tozuna hacim artt\u0131r\u0131c\u0131 madde eklenmesi, g\u0131dan\u0131n sindirilmesi ve emilmesi kolay, besin kayb\u0131n\u0131 \u00f6nleyen g\u00f6zenekli, s\u00fcngerimsi bir organizasyon olu\u015fturmas\u0131n\u0131 sa\u011flayacakt\u0131r.
\nEkmek Tozu ve Hamur Tozu Malzemeleri
\nEkmek tozu bile\u015fenleri: Un, tapyoka ni\u015fastas\u0131, HPMC ve 10:0, 9.5:0.5, 9:1, 8.5:1.5, 8:2 oktenil s\u00fcksinat amilopektin-m\u0131s\u0131r alkid protein kompleksleri (s\u0131ras\u0131yla OZ1, OZ2, OZ3, OZ4, OZ5) derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f tavuk nuggetlar\u0131 i\u00e7in tek bir ekmek tozu olarak.
\n\u0130\u00e7indekiler: 50 g un, 40 g tapyoka ni\u015fastas\u0131, 6 g soya proteini, 3 g tuz, 0,50 g bile\u015fik fosfat, 0,50 g HPMC ve 210 g deiyonize su; kaplama bulamac\u0131 olu\u015fturmak i\u00e7in iyice kar\u0131\u015ft\u0131r\u0131l\u0131r.
\nDerin ya\u011fda k\u0131zart\u0131lm\u0131\u015f tavuk kanad\u0131 haz\u0131rlama s\u00fcreci: tavuk kanad\u0131 \u00e7\u00f6zd\u00fcrme \u2192 kesme \u2192 marine etme \u2192 kaplama tozu \u00fczerine \u2192 bulama\u00e7 tozu \u00fczerine \u2192 galeta unu \u00fczerine \u2192 \u00f6n k\u0131zartma \u2192 so\u011futma \u2192 paketleme \u2192 dondurma \u2192 yeniden k\u0131zartma \u2192 bitmi\u015f \u00fcr\u00fcn.
\nSonu\u00e7lar ve analiz
\n1, kaplama tozunun yap\u0131\u015fmas\u0131 Kaplama tozunun yap\u0131\u015fmas\u0131, i\u00e7indeki ni\u015fasta\/hidrofilik kolloidin su emme kabiliyetiyle yak\u0131ndan ilgilidir. \u015eekil 1'den de g\u00f6r\u00fclebilece\u011fi gibi, tapyoka ni\u015fastas\u0131 ve un aras\u0131ndaki yap\u0131\u015fmada \u00f6nemli bir fark yoktu; HPMC ve kompleksin yap\u0131\u015fmas\u0131 tapyoka ni\u015fastas\u0131 ve ununkinden \u00f6nemli \u00f6l\u00e7\u00fcde daha y\u00fcksekti, bunun nedeni HPMC'nin az miktarda su varl\u0131\u011f\u0131nda y\u00fcksek bir viskoziteye sahip olmas\u0131 ve kompleksteki m\u0131s\u0131r alkidinde \u00e7\u00f6z\u00fcnen proteinlerin yap\u0131\u015fmas\u0131n\u0131 iyile\u015ftirmek i\u00e7in tavuk etinin y\u00fczeyindeki proteinler ve lipitlerle ba\u011flanabilmesi olabilir.<\/p>\n

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\u015eekil 1 Farkl\u0131 kaplama tozlar\u0131n\u0131n yap\u0131\u015fmas\u0131
\n2, Tavuk nuggetlar\u0131n\u0131n hamurla\u015fma oran\u0131 \u015eekil 2'den, k\u0131zarm\u0131\u015f tavuk nuggetlar\u0131n\u0131n en y\u00fcksek hamurla\u015fma oran\u0131n\u0131n, ekmek tozu HPMC oldu\u011funda 48% oldu\u011fu g\u00f6r\u00fclebilir. Un ve be\u015f kompleksin (31%-36%) hamurla\u015fma oranlar\u0131 aras\u0131nda \u00f6nemli bir fark yoktur; tapyoka ni\u015fastas\u0131 27% ile en d\u00fc\u015f\u00fck hamurla\u015fma oran\u0131na sahiptir.
\nHPMC, oda s\u0131cakl\u0131\u011f\u0131nda iyi su \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fcne sahip \u0131s\u0131yla tersinir bir jeldir ve substrat malzemenin y\u00fczeyinden su emdikten sonra viskozitesi artar, bu da koag\u00fclasyon h\u0131z\u0131nda bir art\u0131\u015fa yol a\u00e7ar. Kompleksler tapyoka ni\u015fastas\u0131na g\u00f6re daha y\u00fcksek viskoziteye sahipti, bu da \u00fcr\u00fcnlerin daha y\u00fcksek p\u0131ht\u0131la\u015fma oran\u0131yla sonu\u00e7land\u0131 ve OZ2 ve OZ3 p\u0131ht\u0131la\u015fma oranlar\u0131 komplekslerde nispeten y\u00fcksekti.<\/p>\n

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\u015eekil 2 Farkl\u0131 kaplama tozu ile tavuk nugget'lar\u0131n\u0131n hamurla\u015fma oran\u0131
\n3, k\u0131zarm\u0131\u015f tavuk k\u00fcl\u00e7elerinin ya\u011f i\u00e7eri\u011fi Kaplama tozu un ve OZ1 oldu\u011funda, k\u0131zarm\u0131\u015f tavuk k\u00fcl\u00e7elerinin i\u00e7 matrisinin ya\u011f i\u00e7eri\u011fi s\u0131ras\u0131yla 5.83% ve 5.46% olan daha y\u00fcksekti; bile\u015fik toz ile kaplanm\u0131\u015f k\u0131zarm\u0131\u015f tavuk k\u00fcl\u00e7elerinin i\u00e7 matrisinin ya\u011f i\u00e7eri\u011fi daha d\u00fc\u015f\u00fckt\u00fc (2.63% ~ 5.46%).
\nK\u0131zarm\u0131\u015f tavuk par\u00e7alar\u0131n\u0131n d\u0131\u015f hamur tabakas\u0131ndaki ya\u011f i\u00e7eri\u011fi, kaplama tozu tapyoka ni\u015fastas\u0131 oldu\u011funda en y\u00fcksekti ve 28.81%'ye ula\u015ft\u0131; OZ1 ve OZ2 ile kaplanm\u0131\u015f k\u0131zarm\u0131\u015f tavuk par\u00e7alar\u0131n\u0131n d\u0131\u015f hamur tabakas\u0131ndaki ya\u011f i\u00e7eri\u011fi daha d\u00fc\u015f\u00fckt\u00fc (20.97% ~ 21.06%). Bunun nedeni, komplekslerin g\u00fc\u00e7l\u00fc jel yap\u0131s\u0131 ve y\u00fcksek viskozitesi olabilir; bu da d\u0131\u015f hamur tabakas\u0131n\u0131n g\u00f6zeneklerinin olu\u015fumunu veya geni\u015flemesini belirli bir \u00f6l\u00e7\u00fcde azaltabilir ve b\u00f6ylece d\u0131\u015f hamur tabakas\u0131ndaki ya\u011f ve gresin adsorpsiyonunu azaltabilir.<\/p>\n

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\u015eekil 4 K\u0131zarm\u0131\u015f tavuk nuggetlar\u0131n\u0131n ya\u011f i\u00e7eri\u011fi
\nDerin ya\u011fda k\u0131zart\u0131lm\u0131\u015f tavuk kanad\u0131 nem i\u00e7eri\u011fi G\u0131dadaki nemin tad\u0131, rengi ve lezzeti \u00fczerinde b\u00fcy\u00fck bir etkisi vard\u0131r ve ayr\u0131ca g\u0131da kalitesinin bozulmas\u0131na yol a\u00e7ma olas\u0131l\u0131\u011f\u0131 \u00e7ok y\u00fcksektir. Tapyoka ni\u015fastas\u0131 22,33% ile en d\u00fc\u015f\u00fck nem i\u00e7eri\u011fine sahiptir; OZ5 29,98% ile en y\u00fcksek nem i\u00e7eri\u011fine sahiptir; ve farkl\u0131 kaplama tozlar\u0131 ile derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f tavuk nuggetlar\u0131n\u0131n i\u00e7 matrisinin nem i\u00e7eri\u011finde \u00f6nemli bir de\u011fi\u015fiklik yoktur.
\nD\u00f6v\u00fclm\u00fc\u015f g\u0131da \u00fcr\u00fcnlerinde i\u00e7 matrisin y\u00fcksek nem i\u00e7eri\u011fi ve d\u0131\u015f hamur katman\u0131n\u0131n orta d\u00fczeyde nem i\u00e7eri\u011fi, d\u0131\u015fta \u00e7\u0131t\u0131r bir doku ve i\u00e7te hassasiyetle sonu\u00e7lanacakt\u0131r. D\u0131\u015f hamur tabakas\u0131n\u0131n nem i\u00e7eri\u011finin \u00e7ok y\u00fcksek olmas\u0131, t\u00fcketim s\u0131ras\u0131nda di\u015flerin yap\u0131\u015fkan olmas\u0131na ve \u00e7\u0131t\u0131r doku eksikli\u011fine neden olur; nem i\u00e7eri\u011finin \u00e7ok d\u00fc\u015f\u00fck olmas\u0131 ise d\u0131\u015f hamur tabakas\u0131n\u0131n \u00e7ok sert olmas\u0131na neden olur ve bu da g\u0131dan\u0131n kalitesinin d\u00fc\u015fmesine yol a\u00e7ar.<\/p>\n

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Tablo 1 Derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f tavuk nuggetlar\u0131n\u0131n nem i\u00e7eri\u011fi
\n5. K\u0131zarm\u0131\u015f tavuk par\u00e7alar\u0131n\u0131n dokusal \u00f6zellikleri HPMC ile kaplanm\u0131\u015f k\u0131zarm\u0131\u015f tavuk par\u00e7alar\u0131n\u0131n d\u0131\u015f ekmek tabakas\u0131n\u0131n sertli\u011fi ve \u00e7i\u011fnenebilirli\u011fi un, tapyoka ni\u015fastas\u0131 ve kompleks ile kaplanm\u0131\u015f k\u0131zarm\u0131\u015f tavuk par\u00e7alar\u0131ndan daha d\u00fc\u015f\u00fckt\u00fcr.
\nUn, tapyoka ni\u015fastas\u0131 ve kompleksin d\u0131\u015f ekmek tabakas\u0131n\u0131n sertli\u011fi, elastikiyeti ve \u00e7i\u011fnenebilirli\u011fi aras\u0131nda \u00f6nemli bir fark olmamas\u0131na ra\u011fmen, kompleks i\u00e7in, eklenen m\u0131s\u0131r alkid \u00e7\u00f6z\u00fcn\u00fcr protein miktar\u0131ndaki art\u0131\u015fla birlikte azalma e\u011filimi g\u00f6stermi\u015ftir.
\nBir yandan, jel olu\u015fumu s\u00fcrecinde, zeinolizin ni\u015fasta molek\u00fcllerinin yeniden d\u00fczenlenmesini engelleyecek ve ni\u015fasta molek\u00fclleri aras\u0131ndaki etkile\u015fimi zay\u0131flatacakt\u0131r; di\u011fer yandan, kompozit sistemdeki ni\u015fasta molek\u00fcllerinin bir k\u0131sm\u0131 zeinolizin ile yer de\u011fi\u015ftirmi\u015f, bu da toplam ni\u015fasta molek\u00fcl\u00fc i\u00e7eri\u011fini azaltm\u0131\u015f ve b\u00f6ylece d\u0131\u015f kaplama tabakas\u0131n\u0131n sertli\u011fi azalm\u0131\u015ft\u0131r.
\nKaplama tozu olarak HPMC i\u00e7eren i\u00e7 matrisin esnekli\u011fi, un, tapyoka ni\u015fastas\u0131 ve kompozit sistem i\u00e7eren derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f tavuk kanad\u0131 i\u00e7 matrisinden daha k\u00fc\u00e7\u00fckt\u00fc; bu da d\u0131\u015f kaplama hamurundaki ni\u015fasta varl\u0131\u011f\u0131n\u0131n hamur i\u00e7indeki matris g\u0131dan\u0131n dokusal \u00f6zellikleri \u00fczerinde belirli bir etkiye sahip olaca\u011f\u0131n\u0131 g\u00f6steriyordu, ni\u015fasta suyu emmi\u015f ve k\u0131zartma i\u015flemi s\u0131ras\u0131nda \u015fi\u015ferek kaplama hamuru tabakas\u0131n\u0131 elastik hale getirmi\u015f, hamur yap\u0131\u015ft\u0131r\u0131ld\u0131ktan sonra ni\u015fasta viskozitesi artm\u0131\u015f ve ayn\u0131 zamanda hamur tabakas\u0131ndaki g\u00f6zenekleri t\u0131kayarak derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f tavuk nugget'lar\u0131n\u0131n daha iyi bir Elastikiyete sahip olmas\u0131n\u0131 sa\u011flam\u0131\u015ft\u0131r.
\n6, k\u0131zarm\u0131\u015f yiyeceklerin k\u0131zarm\u0131\u015f tavuk par\u00e7alar\u0131n\u0131n rengi \u00e7ekici alt\u0131n sar\u0131s\u0131, esas olarak karamelizasyon reaksiyonu, Melad reaksiyonu ve di\u011fer reaksiyonlar dahil olmak \u00fczere enzimatik olmayan esmerle\u015fmeden kaynaklan\u0131r. Ara\u015ft\u0131rmalar, derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f tavuk k\u00fcl\u00e7elerinin rengini etkileyen fakt\u00f6rlerin esas olarak hamurun ana bile\u015fenleri, k\u0131zartma s\u0131cakl\u0131\u011f\u0131, k\u0131zartma s\u00fcresi, hammadde i\u015fleme y\u00f6ntemleri oldu\u011funu g\u00f6stermektedir. Derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f tavuk k\u00fcl\u00e7elerinin d\u0131\u015f y\u00fczeyinin k\u0131rm\u0131z\u0131 ve sar\u0131 rengi en \u00f6nemli \u00f6l\u00e7\u00fcde artm\u0131\u015ft\u0131r, bu da t\u00fcketicilere \u00e7ekici ve ho\u015f bir his verebilir.
\nHPMC olarak tozla kaplanan derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f tavuk kanad\u0131 en d\u00fc\u015f\u00fck k\u0131rm\u0131z\u0131 ve sar\u0131 renge ve en parlak renge sahipti; madde olarak tozla kaplanan derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f tavuk kanad\u0131 renginde \u00f6nemli bir fark yoktu ve kompleks tozla kapland\u0131\u011f\u0131nda derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f tavuk kanad\u0131 rengi alt\u0131n sar\u0131s\u0131yd\u0131. Bunun nedeni, Melad reaksiyonunda meydana gelen derin k\u0131zartma i\u015fleminde oktenil s\u00fcksinik asit ni\u015fasta esteri ve m\u0131s\u0131r alkol\u00fcnde \u00e7\u00f6z\u00fcnen protein olabilir, b\u00f6ylece derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f tavuk kanad\u0131 \u00e7ekici alt\u0131n sar\u0131s\u0131 renk g\u00f6sterir.
\n7. Kaplama tozu olarak un ve tapyoka ni\u015fastas\u0131 kullan\u0131lan derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f tavuk k\u00fcl\u00e7elerinin duyusal puanlar\u0131 daha d\u00fc\u015f\u00fckt\u00fc. Tapyoka ni\u015fastas\u0131 ve un ile kaplanm\u0131\u015f derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f tavuk kanad\u0131, derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f yiyeceklerin \u00e7ekici lezzetine sahip olmas\u0131na ra\u011fmen, d\u0131\u015f kaplama tabakas\u0131 ile temel tavuk kanad\u0131 aras\u0131ndaki yap\u0131\u015fma zay\u0131ft\u0131, hatta tamamen ayr\u0131lm\u0131\u015ft\u0131 ve ya\u011fl\u0131 bir his vard\u0131.
\nOZ2, sadece \u00e7ekici bir alt\u0131n rengi ve k\u0131zarm\u0131\u015f yiyeceklerin \u00f6zel lezzetine sahip olmakla kalmay\u0131p ayn\u0131 zamanda net kesilmi\u015f y\u00fczey katmanlar\u0131na, d\u0131\u015f hamur tabakas\u0131n\u0131n orta kal\u0131nl\u0131\u011f\u0131na ve temel tavuk ile yak\u0131n yap\u0131\u015fmaya sahip olan unla kaplanm\u0131\u015f k\u0131zarm\u0131\u015f tavuk k\u00fcl\u00e7elerinin en y\u00fcksek duyusal puan\u0131yd\u0131. Kaplama tozu olarak un, tapyoka ni\u015fastas\u0131, HPMC ve kompleks kullan\u0131ld\u0131\u011f\u0131nda, temel tavuk par\u00e7alar\u0131 ile yap\u0131\u015fma durumundaki farkl\u0131l\u0131klar daha b\u00fcy\u00fckt\u00fc ve kompleksin daha iyi su tutma ve ya\u011f direnci, k\u0131zarm\u0131\u015f tavuk par\u00e7alar\u0131n\u0131n duyusal kalitesini iyile\u015ftirmeye yard\u0131mc\u0131 oldu.<\/p>","protected":false},"excerpt":{"rendered":"

K\u0131zarm\u0131\u015f tavuk nuggetlar\u0131nda farkl\u0131 ekmek tozlar\u0131n\u0131n etkisi ve uygulamas\u0131 nedir? Derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f yiyecekler, \u00f6zel lezzeti ve dokusu nedeniyle \u00e7ok pop\u00fclerdir ve \u00e7o\u011fu kaplanm\u0131\u015f toz ile derin ya\u011fda k\u0131zart\u0131l\u0131r. Kaplanm\u0131\u015f k\u0131zarm\u0131\u015f yiyeceklerde kolayca ortaya \u00e7\u0131kabilecek sorunlar \u015funlard\u0131r: ana malzeme ile kaplanm\u0131\u015f toz aras\u0131nda zay\u0131f yap\u0131\u015fma, [...]<\/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 is the effect and application of different breading powders in fried chicken nuggets? - 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\/different-breading-powders\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the effect and application of different breading powders in fried chicken nuggets? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What is the effect and application of different breading powders in fried chicken nuggets? 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