Genel Bak\u0131\u015f
\n1, ni\u015fastan\u0131n genel \u00f6zellikleri: hepimizin bildi\u011fi gibi, ni\u015fasta do\u011fal polimer karbonhidratlara aittir, molek\u00fcllerine g\u00f6re \u03b1-1,4 glikozidik ba\u011flar ve \u03b1-1,6 glikozidik ba\u011flar i\u00e7erir ve \u00f6zelliklerinde b\u00fcy\u00fck farkl\u0131l\u0131klar olan iki t\u00fcr d\u00fcz zincirli ni\u015fasta ve dall\u0131 zincirli ni\u015fastaya ayr\u0131l\u0131r. D\u00fcz zincirli ni\u015fasta \u0131s\u0131t\u0131ld\u0131\u011f\u0131nda ve suya yap\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda karars\u0131zd\u0131r ve h\u0131zla ya\u015flan\u0131r ve yava\u015f yava\u015f sert olan ve sadece 115-120 derece s\u0131cakl\u0131kta ters y\u00f6nde d\u00f6n\u00fc\u015ft\u00fcr\u00fclebilen bir jel olu\u015fturur. Sulu \u00e7\u00f6zeltideki dall\u0131 zincirli ni\u015fasta stabildir, jelle\u015fme h\u0131z\u0131 d\u00fcz zincirli ni\u015fastadan \u00e7ok daha yava\u015ft\u0131r ve jel yumu\u015fakt\u0131r.
\n2, ni\u015fasta macunu: ni\u015fasta oda s\u0131cakl\u0131\u011f\u0131nda suda \u00e7\u00f6z\u00fcnmez, ancak su s\u0131cakl\u0131\u011f\u0131 53 \u2103 veya daha fazla y\u00fckseldi\u011finde, \u00e7\u00f6z\u00fcnme meydana gelir, \u00e7\u00f6kme, d\u00fczg\u00fcn bir viskoz macun \u00e7\u00f6zeltisinin olu\u015fumu. \u0130\u015fin \u00f6z\u00fc, kolloidal bir \u00e7\u00f6zelti olu\u015fturmak i\u00e7in suda da\u011f\u0131lan hidrojen ba\u011f\u0131 aras\u0131ndaki ni\u015fasta molek\u00fcllerinin d\u00fczenli ve d\u00fczensiz durumundaki ni\u015fasta tanesidir. Ni\u015fasta y\u00fcksek s\u0131cakl\u0131klarda \u00e7\u00f6z\u00fcl\u00fcr, ni\u015fasta yap\u0131\u015ft\u0131rma olarak bilinen tek tip bir macun \u00e7\u00f6zeltisi \u00f6zellikleri olu\u015fturmak i\u00e7in b\u00f6l\u00fcn\u00fcr.
\n3, ni\u015fastan\u0131n ya\u015flanmas\u0131: ni\u015fastan\u0131n ya\u015flanmas\u0131, oda s\u0131cakl\u0131\u011f\u0131nda veya oda s\u0131cakl\u0131\u011f\u0131n\u0131n alt\u0131nda yap\u0131\u015ft\u0131r\u0131ld\u0131ktan sonra ni\u015fastan\u0131n ya\u015flanmas\u0131n\u0131 ifade eder, opakla\u015f\u0131r veya hatta p\u0131ht\u0131la\u015fma ve \u00e7\u00f6kelme olur. Ya\u015flanma, yap\u0131\u015ft\u0131rman\u0131n ters i\u015flemidir, \u00f6z\u00fc, yap\u0131\u015ft\u0131rma s\u00fcrecinde, \u00e7\u00f6z\u00fcnm\u00fc\u015f ve \u015fi\u015fmi\u015f ni\u015fasta molek\u00fcllerinin yeniden d\u00fczenlenmesi ve do\u011fal ni\u015fastan\u0131n yap\u0131s\u0131na benzer bir madde olu\u015fturmak \u00fczere birle\u015ftirilmesidir. Ni\u015fastan\u0131n hamurla\u015fmas\u0131n\u0131 ve ya\u015flanmas\u0131n\u0131 etkileyen fakt\u00f6rler
\n1, yap\u0131\u015ft\u0131rma 1) ni\u015fastan\u0131n kendisi: dallanm\u0131\u015f ni\u015fastan\u0131n bir\u00e7ok dal\u0131 ve suya kolay n\u00fcfuz etmesi nedeniyle yap\u0131\u015ft\u0131r\u0131lmas\u0131 kolayd\u0131r, ancak \u0131s\u0131 direnci zay\u0131ft\u0131r ve a\u015f\u0131r\u0131 \u0131s\u0131tmadan sonra ha\u015f\u0131l s\u00f6kme fenomeni \u00fcretecektir. D\u00fcz zincirli ni\u015fastan\u0131n yap\u0131\u015ft\u0131r\u0131lmas\u0131 daha zordur, daha iyi \"pi\u015firme direncine\" sahiptir, belirli bir jele sahiptir, tabakta jel yap\u0131s\u0131n\u0131n esnekli\u011fini ve toklu\u011funu \u00fcretebilir.
\n(2) S\u0131cakl\u0131k: ni\u015fastan\u0131n yap\u0131\u015ft\u0131r\u0131lmas\u0131 \u00e7\u00f6z\u00fcn\u00fcrl\u00fck noktas\u0131na, yani yap\u0131\u015ft\u0131rma s\u0131cakl\u0131\u011f\u0131na ula\u015fmal\u0131d\u0131r, \u00e7e\u015fitli ni\u015fastalar\u0131n yap\u0131\u015ft\u0131rma s\u0131cakl\u0131\u011f\u0131 farkl\u0131d\u0131r, genellikle su s\u0131cakl\u0131\u011f\u0131 53 dereceye y\u00fckseldi\u011finde, ni\u015fastan\u0131n fiziksel \u00f6zellikleri belirgin de\u011fi\u015fikliklere u\u011frar.
\n(3) Su: Ni\u015fastan\u0131n yap\u0131\u015ft\u0131r\u0131lmas\u0131 i\u00e7in belirli miktarda su gerekir, aksi takdirde yap\u0131\u015ft\u0131rma tamamlanmam\u0131\u015f olur. Normal bas\u0131n\u00e7 alt\u0131nda, 30%'den daha az su ile tamamen yap\u0131\u015ft\u0131rmak zordur.
\n(4) pH de\u011feri: PH de\u011feri 10'dan b\u00fcy\u00fck oldu\u011funda, asitli\u011fi azaltmak yap\u0131\u015ft\u0131rmay\u0131 h\u0131zland\u0131r\u0131r, asit eklemek ni\u015fastan\u0131n viskozitesini azaltabilir, alkali ni\u015fasta yap\u0131\u015ft\u0131rmaya elveri\u015flidir, \u00f6rne\u011fin, ince pirinci kaynat\u0131rken az miktarda alkali eklemek onu viskoz hale getirebilir.
\n(5) bir arada bulunan maddeler: y\u00fcksek \u015feker konsantrasyonu ni\u015fasta yap\u0131\u015ft\u0131rma derecesini azaltabilir, lipitler yap\u0131\u015ft\u0131rma derecesini azaltmak i\u00e7in ni\u015fasta ile bir kompleks olu\u015fturabilir.
\n2, ya\u015flanma 1) ni\u015fasta t\u00fcr\u00fc: d\u00fcz zincirli ni\u015fastan\u0131n ya\u015flanmas\u0131 dall\u0131 zincirli ni\u015fastadan daha kolayd\u0131r, \u00f6rne\u011fin yap\u0131\u015fkan pirin\u00e7, dall\u0131 zincirdeki yap\u0131\u015fkan m\u0131s\u0131r daha fazla, ya\u015flanmas\u0131 kolay de\u011fildir.
\n2) Su: 30% ile 60% aras\u0131ndaki su i\u00e7eri\u011fi, kolay ya\u015flanma fenomeni, 10%'nin alt\u0131ndaki veya 60%'den y\u00fcksek su i\u00e7eri\u011fi, kolay ya\u015flanma de\u011fil.
\n3) S\u0131cakl\u0131k: Ya\u015fland\u0131rma i\u00e7in en uygun s\u0131cakl\u0131k 2-4 derecedir, 60 dereceden y\u00fcksek veya 20 dereceden d\u00fc\u015f\u00fck ya\u015fland\u0131rma ger\u00e7ekle\u015fmez.
\n(4) Donma h\u0131z\u0131: ni\u015fasta \u00e7\u00f6zeltisinin s\u0131cakl\u0131k d\u00fc\u015f\u00fc\u015f h\u0131z\u0131n\u0131n ya\u015flanma \u00fczerinde b\u00fcy\u00fck bir etkisi vard\u0131r. Yava\u015f so\u011futma, ni\u015fasta molek\u00fcllerinin zaman odakl\u0131 bir d\u00fczene sahip olmas\u0131n\u0131 sa\u011flayarak ya\u015flanma derecesini a\u011f\u0131rla\u015ft\u0131rabilirken, h\u0131zl\u0131 so\u011futma ya\u015flanma derecesini azaltabilir.
\n(5) PH de\u011feri: PH 5-7 aral\u0131\u011f\u0131nda, ya\u015flanmas\u0131 en kolay, 4'\u00fcn alt\u0131ndaki asidik veya alkali ortamda, ni\u015fastan\u0131n ya\u015flanmas\u0131 kolay de\u011fildir.
\n6\uff09Genle\u015fme i\u015flemi\uff1aTah\u0131llar veya ni\u015fasta, y\u00fcksek bas\u0131n\u00e7 veya genle\u015fme i\u015fleminden sonra ya\u015flanmadan uzun s\u00fcre korunabilir.
\nBuna ek olarak, ni\u015fasta ya\u015flanmas\u0131 \u00fczerinde inorganik tuzlar ve birlikte bulunan maddeler vb. de belirli bir etkiye sahiptir.
\nNi\u015fasta macunu uygulamas\u0131 ve ya\u015famda ya\u015flanma
\nNi\u015fasta macunla\u015fmas\u0131 ve ya\u015flanma g\u00fcnl\u00fck hayat\u0131m\u0131zda nispeten yayg\u0131n kimyasal olaylard\u0131r, \u00f6rnekler a\u015fa\u011f\u0131daki gibidir.
\nYumu\u015fak tad\u0131 olan pirincin sindirim i\u00e7in sert tad\u0131 olan pirince g\u00f6re daha iyi olmas\u0131, ni\u015fastan\u0131n yap\u0131\u015ft\u0131r\u0131lmas\u0131n\u0131n g\u0131dan\u0131n sindirim ve emilim oran\u0131n\u0131 art\u0131rabilece\u011fini g\u00f6stermektedir. \u0130kinci olarak, ni\u015fastan\u0131n yap\u0131\u015ft\u0131r\u0131lmas\u0131, yemeklerin as\u0131lmas\u0131, boyutland\u0131r\u0131lmas\u0131 ve kal\u0131nla\u015ft\u0131r\u0131lmas\u0131 s\u00fcrecinde de uygulanabilir.
\nBuna ek olarak, baz\u0131 g\u0131dalar\u0131n \u00fcretiminde de ni\u015fasta yap\u0131\u015ft\u0131rma ile ilgili prensipler kullan\u0131lmaktad\u0131r. \u00d6rne\u011fin, eri\u015fte yap\u0131l\u0131rken, ma\u015f fasulyesi ni\u015fastas\u0131 gibi daha fazla d\u00fcz zincirli ni\u015fastaya ve daha iyi ya\u015flanma derecesine sahip ni\u015fasta se\u00e7ilmelidir. Pirin\u00e7 keki, fener, k\u00f6fte ve di\u011fer hamur i\u015fleri yap\u0131l\u0131rken, yap\u0131\u015fkan pirin\u00e7 unu gibi neredeyse hi\u00e7 d\u00fcz zincirli ni\u015fasta i\u00e7ermeyen, ya\u015flanmas\u0131 kolay olmayan, su emmesi ve \u015fi\u015fmesi kolay, yap\u0131\u015ft\u0131r\u0131lmas\u0131 kolay ve y\u00fcksek viskoziteye sahip ni\u015fasta se\u00e7ilmelidir.
\nNi\u015fastan\u0131n ya\u015fland\u0131r\u0131lmas\u0131 esas olarak eri\u015fte ve eri\u015fte yap\u0131m s\u00fcrecinde uygulan\u0131r, ni\u015fasta sadece ya\u015fland\u0131ktan sonra g\u00fc\u00e7l\u00fc toklu\u011fa sahip olabilir, y\u00fczeyde parlakl\u0131k \u00fcretebilir, \u0131s\u0131t\u0131ld\u0131ktan sonra k\u0131r\u0131lmas\u0131 kolay de\u011fildir ve g\u00fc\u00e7l\u00fc bir tada sahiptir, bu nedenle hammadde olarak y\u00fcksek oranda d\u00fcz zincirli ni\u015fasta i\u00e7eren fasulye ni\u015fastas\u0131 se\u00e7ilmelidir.<\/p>","protected":false},"excerpt":{"rendered":"
Ni\u015fastan\u0131n ya\u015flanmas\u0131, yap\u0131\u015ft\u0131r\u0131lmas\u0131 ve g\u0131da i\u00e7in \u00f6nemi nedir? Genel bak\u0131\u015f 1, ni\u015fastan\u0131n genel \u00f6zellikleri: hepimizin bildi\u011fi gibi, ni\u015fasta do\u011fal polimer karbonhidratlara aittir, molek\u00fcllerine g\u00f6re \u03b1-1,4 glikozidik ba\u011flar ve \u03b1-1,6 glikozidik ba\u011flar i\u00e7erir ve iki t\u00fcr d\u00fcz zincirli ni\u015fasta ve dall\u0131 zincirli ni\u015fastaya ayr\u0131l\u0131r [...]<\/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