Tasirin alkama akan abubuwan rheological na noodles da aikace-aikacen sa

Al'adar ta nuna cewa matsa lamba na extrusion, lan?wasa ?arfi da damuwa mai ?arfi na mashaya bayan ?ara alkama an inganta su a fili, musamman ma tasirin macaroni ya fi ban mamaki.

Tasirin ?ara gluten akan lokacin fermentation kullu da aikace-aikacen sa

Bisa ga binciken gwaji kan adadin alkama da aka ?ara, fulawar da aka yi amfani da ita ita ce gurasa ta musamman foda da Huangshi ya samar, kuma kayan aikin shine Brabander fermenter. An gano cewa a cikin wani kewayon, an rage lokacin fermentation na kullu a hankali tare da ?ara yawan adadin alkama.

Wannan saboda lokacin da aka ha?a gari da ruwa, sunadaran sunadaran da ruwa suna hul?a don samar da tsari mai girma uku na viscoelastic. Tare da ha?akar ha?akar alkama, mafi kyawun tsarin cibiyar sadarwa na gluten zai iya ?aukar ?arin iskar gas, ta yadda kullu zai iya fa?a?a da sauri. Idan fermentation ya ci gaba, iskar gas ?in da fermentation zai haifar zai shimfi?a tsarin ?wayoyin sunadaran gina jiki. A cikin wannan tsari, intermolecular -SS- za a canza zuwa cikin intramolecular -SS-, kamar yadda yawan ha?uwa ya sa iskar gas ta lalace, don haka adadin alkama da aka ?ara yana ?aruwa, lokacin ha?ar kullu yana raguwa a hankali.
Tasirin alkama akan ingancin kayan gasa da aikace-aikacen sa

Za?i nau'in gurasar burodi na musamman da aka sayar a kasuwa, ta hanyar gwaji don ?ayyade halaye na burodi tare da nau'in alkama daban-daban, halayen yin burodi na gurasa ya zama mafi kyau bayan ?ara gurasar gurasa. Sai dai ya kamata a lura cewa ba za a iya kara adadin abin da aka kara da shi ba ba tare da iyaka ba, domin bayan ya karu zuwa wani matsayi, karuwar adadin zai ragu, kuma za a yi layukan da yawa a gefen ?awon burodin, ta yadda fatar jikin ba ta da laushi, kuma yana iya sa biredi ya kone kuma naman bai cika ba, kuma ba tattalin arziki ba. Gaba?aya ?ara da abun ciki na furotin na 13% zuwa 14% shine mafi dacewa.

A takaice dai, tare da karuwar adadin alkama, tsarin gurasar gurasar yana da kyau, pores suna da daidaituwa da spongy, an inganta ingancin, kuma ?wayar gurasar na musamman yana ?aruwa, kuma gurasa ya fi na roba.

Bugu da ?ari, launin kayan da aka gasa yana da yawa saboda amsawar Maillard da caramelization. Tare da ?ari na gluten, rukunin amino ?in sunadaran suna da ala?a da sukari, wanda ya fi dacewa da amsawar Maillard, don haka ha?akar alkama zai sa gurasar ta yi duhu, dandano mai ?arfi da tasiri mafi kyau.

Aikace-aikacen Gluten a cikin masana'antar abinci

Yin amfani da alkama a filin abinci ya ha?a da kayan foda, samfuran manna, granular da samfuran fiber a cikin kayan gargajiya, kamar gasassun gluten, mildew gluten, tsohuwar nama, kaza mai cin ganyayyaki, duck vegetarian, tsiran alade, tsiran alade mai cin ganyayyaki, gluten mai da sauransu.
Idan aka kwatanta da furotin waken soya, ?an?anonta na musamman da kuma emulsification wani fa'ida ce ta musamman, kuma tana da wadatar abinci mai gina jiki kuma ana iya amfani da ita sosai a masana'antar abinci. Tare da ha?aka ingancin alkama, musamman ha?aka fasahar samar da alkama mai ?ima tare da fa?uwar zafin jiki mai zafi kwatsam, an ?ara fadada ikon amfani da shi, kuma yanzu ana amfani da shi sosai a cikin dabbobi da samfuran tsabtace ruwa. Hakanan ana amfani dashi ko'ina a cikin masu ha?aka na roba don ha?aka ha?akawa da amfani da su azaman masu ?arfafa furotin.
Aikace-aikacen gluten a cikin kayan naman dabba

Ana amfani da Gluten a cikin kayan nama, kuma ?arancin zafinsa (?arfin ?arfi) shine babban dalilin jinkirin amfani da shi.
A karkashin al'ada yanayi, zafi solidification zafin jiki na alkama ne sama da 80 ° C, da dumama sterilization na dabbobi sarrafa kayayyakin ne 70-75 ° C, a wannan low zazzabi, alkama yana da wuya a yi wasa da sakamakon sakamakon.
Saboda haka, alkama da aka yi amfani da shi a cikin sarrafa kayan dabbobi shine gaba?ayan ?arancin alkama da aka sarrafa tare da rage wakilai ko enzymes har zuwa wani lokaci, saboda yanayin zafi na coagulation na alkama yana raguwa da kusan 65-70 ° C, don haka ana iya amfani dashi azaman ?arfafa na roba a samfuran tsiran alade, adadin ?ari shine 2% -3%. Lokacin da ake amfani da gluten a cikin tsiran alade mai kitse da sauran samfuran, ana amfani da emulsification sosai.

Aikace-aikacen Gluten a cikin samfuran ruwa

Bayan da?a alkama a cikin kek ?in kifi, alkama ya dawo cikin tsarin cibiyar sadarwa mara kyau ta hanyar sha ruwa, kuma a lokaci guda, alkama ta kasance a ko'ina a cikin naman bayan an cusa. Ta hanyar dumama, alkama ya ci gaba da sha ruwa da zafi mai zafi, wanda ya haifar da sakamakon ?arfafa elasticity na kek na kifi.
Adadin da aka ?ara gaba?aya ana sarrafa shi a 2% -4% ya isa, amma yakamata a ?ara ko rage shi gwargwadon albarkatun ?asa, manufar amfani, da sauransu, bayan ?ara har sai ruwan ya cika sosai, motsa shi, sannan ?ara 1-2 adadin alkama kamar yadda ake bu?ata. Misali, hadawa da alkama a cikin soyayyun kifin kifin na iya yin tasiri iri daya, musamman ga dimbin gauraye kayan lambu da sauran kayan marmari, wadanda za su kara habaka mannewa da hana karbuwa da tabawa sakamakon fitowar ruwan kayan lambu.

A cikin samar da tsiran alade na kifi, daga aminci na la'akari da abinci, sau da yawa kada ku yi amfani da masu kiyayewa, maimakon yin amfani da maganin zafi mai zafi don cimma manufar haifuwar matsa lamba. Duk da haka, idan rabon minced kifaye mai ?ananan kifaye a cikin albarkatun ?asa yana da yawa, to, maganin zafin jiki mai zafi yana da sau?i don sa ingancin samfurin ya ragu, kuma ?ari na gluten zai iya cimma manufar hana wannan lahani.
Ta hanyar ?ara alkama don mayar da shi cikin alkama, sa'an nan kuma cika casing da auna ?arfin gel lokacin zafi zuwa yanayin zafi daban-daban, dumama zuwa 130 ° C, ?arfin gel bai ragu ba.
Adadin alkama da aka kara a cikin tsiran alade na kifi shine 3% -6%, amma bu?atar canza adadin bisa ga yanayin albarkatun ?asa, yanayin haifuwa, lokacin da za a ?ara alkama ga nama ya kamata a za?a bayan ?ara mai da motsawa, hanyar ita ce ?ara alkama ta kai tsaye, ?ara ruwa ya kamata ya zama fiye da samfurin sarrafawa (ba tare da alkama ba), lokacin motsa jiki yana da tsayi.
Aikace-aikacen gluten a masana'antar abinci

Tare da ingantuwar yanayin rayuwar jama'a da bambance-bambancen abinci, mutane ba wai kawai sun cika ka'idojin gargajiya ba, har ma da bu?atun samfuran manyan ruwa iri-iri da samfuran dabbobi masu yawa.
A cikin masana'antar abinci, ana amfani da alkama don samar da samfuran ruwa masu girma kamar kaguwa, jatan lande, jatan lande da sauran abubuwan ha?in abinci da abubuwan ha?aka abinci mai gina jiki, wa?anda ba wai kawai inganta ?imar abinci ba, har ma da ha?aka ?imar amfani da abinci mai mahimmanci a cikin samar da abinci da aka dakatar, dukiyar ta dakatarwa bayan shayarwar ruwa da danko na halitta.

Lokacin da yawan zafin jiki na alkama yana da 30-80 ℃, yana iya sauri ya sha sau 2 na yawan ruwa, wanda abun ciki na furotin shine 75% -80% (bushe tushe). Lokacin da busassun tushen giluten ya sha ruwa, abubuwan gina jiki suna raguwa tare da ha?akar ha?akar ruwa, har sai ya sha isasshen ruwa, abin da ke cikin ruwa shine 65%, kuma furotin ya ?unshi 25.27%. Wannan aikin zai iya hana rarrabuwar ruwa da inganta ri?ewar ruwa.
Lokacin da alkama ya cika gauraye da sauran kayan abinci a cikin abinci, kuma saboda ?arfin mannewa mai ?arfi, yana da sau?i don yin pellets, sanya shi cikin ruwa bayan shayar da ruwa, ?wayoyin abinci suna cike da cikakken tsari a cikin tsarin cibiyar sadarwar alkama kuma an dakatar da su cikin ruwa, kuma ba a rasa abinci mai gina jiki, wanda ke ha?aka ?imar amfani da dabbobi sosai.

Bisa ga nazarin abubuwan gina jiki na alkama, shine tushen furotin na halitta mai kyau tare da babban abun ciki mai gina jiki da isasshen abun da ke ciki na amino acid. Hakazalika, a cikin masana'antar abinci, ana iya amfani da ingantaccen tushen furotin a matsayin abinci ga manyan dabbobi da dabbobi.

Mai cin ganyayyaki, mai cin ganyayyaki na madara, mai cin ganyayyaki na kwai da madara, mai cin ganyayyaki na 'ya'yan itace, mai cin ganyayyaki mai yawa idan dai an gauraya alkama da sauran sunadaran abinci a cikin nau'i daban-daban, kuma bisa ga halaye na abincin dabba da rashin abubuwan da ke da mahimmanci don ha?uwa mai dacewa za a iya sanya su cikin nau'in abinci na musamman na dabba.

Kuma alkama mai girma yana da "dandanin barasa mai haske" ko "?an ?an?anon hatsi ka?an" lokacin da aka ha?a shi da sauran kayan abinci don yin abinci, ana iya cewa ?an?anon ya dace, musamman dacewa da dabbobi daban-daban, wanda ke ?ara yawan amfani da abincinsa.
Aikace-aikacen gluten a cikin abincin ganyayyaki

An jera abinci marar nama a matsayin ?aya daga cikin mahimman abubuwan abinci a nan gaba. Girman yawan masu cin ganyayyaki yana ciyar da wannan yanayin gaba. Duk da haka, akwai nau'o'in abinci masu cin ganyayyaki da yawa, ciki har da mai cin ganyayyaki mai tsanani, kwai da abincin masu cin ganyayyaki. A cikin 'yan shekarun nan, rabon cin ganyayyaki a cikin tsarin abincin ya karu da sauri, musamman a kasashen yammacin Turai.

Masu cin ganyayyaki suna darajar cin ganyayyaki don dalilai daban-daban, ciki har da matsalolin kiwon lafiya (46%), tabbacin rayuwa na tushen dabba (15%), matsalolin muhalli (4%), tasirin dangi da abokai (12%), damuwa na ?abi'a (5%), ko wasu dalilai marasa tabbas (18%), bisa ga binciken. Ci gaba da sabunta samfuran kuma ya ha?aka samar da abinci na musamman na ganyayyaki.

Amfani da furotin alkama a cikin abincin ganyayyaki ba sabon abu bane. Tun fiye da shekaru 100 da suka gabata, samfuran maye gurbin nama da suka dogara da furotin alkama sun shahara a China, Rasha da kudu maso gabashin Asiya.
Dangane da furotin na alkama na viscoelastic, samfuran suna da nau'i mai kama da nama, kuma suna da ?an?ano mai kyau. Yin amfani da furotin na alkama, ana iya sanya shi abinci na musamman na masu cin ganyayyaki iri-iri, kamar kaza mai cin ganyayyaki, tsiran alade na yamma, salatin kaji mai cin ganyayyaki, kek mai cin ganyayyaki da barbecue mai cin ganyayyaki.
Wadannan samfurori, ban da samun nau'i mai kama da nama a cikin tsari, taunawa da bayyanar da kyau, suna taimakawa wajen samar da furotin don cin abinci mai kyau. Lokacin da aka ha?e, yanke ko ni?a, zai iya kula da nau'in fibrous kuma ya zama kama da nama, kuma za'a iya amfani dashi azaman madadin kayan albarkatun da suka fi tsada, rage yawan farashin samfurin.

Aikace-aikacen gluten a cikin sarrafa nama

Tsawon shekaru, ana amfani da furotin alkama gaba?aya azaman mai ?aure, filler ko kari don sarrafa nama, kuma yana da aikace-aikacen samarwa masu amfani da yawa.
An yi amfani da shi azaman mai ?aure, zai iya taka rawar ha?in ha?in ginin nama da ha?aka danko da elasticity na ??re samfurin. An yi amfani da shi don soya nama, yana iya samar da nau'in viscoelastic da inganta kwanciyar hankali.
Lokacin amfani da soyayyen kaza guda, tsarin tsarin, juiciness da ri?ewar ruwa na samfurin da aka gama suna da kyau sosai, kuma za'a iya rage manne mai mai kuma za'a iya rage asarar tsufa.
Don maganin kajin kaza ko yankakken nama, zai iya inganta mannewar samfurin da aka gama, rage asarar warkarwa, da inganta yawan samfurin.
A cikin sarrafa kayan kek na nama, ana iya amfani da furotin na alkama a matsayin mai ?aure da mai shayar da ruwa, wanda zai iya inganta kayan yanki.

Bugu da kari, ana kuma amfani da furotin alkama a matsayin kari ko filler don kayan mince, wanda zai iya inganta yawan amfanin gona da kwanciyar hankali na tsufa. Ana amfani da samfuran furotin na alkama da aka yi amfani da su sosai a masana'antar abinci, daga yin amfani da su azaman kari don kayan nama zuwa sarrafa burodin mai ?arfi da abinci na musamman na ganyayyaki.
A cikin shekaru da yawa, ana amfani da su sosai wajen samar da kayan nama, wa?anda ake amfani da su azaman kayan da?a??a don sarrafa irin wa?annan abinci sun ha?a da:
Hydrolyzed colloid/kolloid, sitaci, da kuma robobin shuka sunadaran. An yi nasarar amfani da kayayyakin furotin da aka yi wa robobi na alkama, wanda zai iya shan nauyin ruwa sau uku idan aka yanka, an yi nasarar amfani da shi wajen sarrafa hamburgers, abinci mai dandanon curry, nama mai yaji, soyayyen nonon kaji da naman kaji.
Misali, soyayyen kaji za a iya amfani da su tare da furotin irin na alkama mai hydrated 30%. Fadada aikace-aikacen furotin na alkama a cikin sarrafa nama na iya yawanci rage farashin samarwa da 12% zuwa 26%, ha?aka yawan amfanin ?asa da 8% zuwa 9%, da ha?aka ?irar samfur. Sunan furotin na alkama, tare da matsakaicin ?an?ano, baya bu?atar rufe ?an?anon da ba nama ba kuma ya ?ara kayan yaji, wanda ke da amfani don rage farashin samar da irin wannan nau'in nama.
Sunadaran filastik na alkama suna da kaddarorin bayyanar kama da zaruruwan nama, don haka ha?aka halayen gaba?aya, rubutu da ?an?anon samfurin. Hakanan za'a iya amfani dashi azaman kari ga hamburgers, a cikin patties da aka riga aka dafa da kuma ba a dafa ba, ana iya ha?a shi tare da furotin na alkama mai hydrated har zuwa 40%.

Aikace-aikacen Gluten a cikin kayan abinci mai ?arfi

A halin yanzu, mutane suna ci gaba da ha?aka abinci mai sauri ko lafiya don ?ara kuzari ko ha?aka tsoka.
A cikin 'yan shekarun nan, masana'antar sarrafa abinci mai ?arfi da furotin ta ha?aka cikin sauri. Ana iya amfani da sunadaran robobin alkama a cikin irin wa?annan samfuran abinci, alal misali, abinci mai sauri filastik filastik don ?arfafa abinci mai gina jiki na hatsi. Irin wannan ingantaccen abinci mai gina jiki yana da bitamin, ma'adanai da sunadarai da ake bu?ata don kula da lafiya.
Protein roba na alkama, a cikin irin wannan nau'in abinci da ake amfani da shi azaman kayan ha?aka abinci mai gina jiki, yana iya haifar da kintsattse da laushi. Saboda furotin na alkama yana da ?an?ano matsakaici, don haka samar da irin wannan abinci mai sauri kusan babu bu?atar ?ara kayan yaji, don haka tattalin arzikin ya fi kyau.