Cov nyhuv ntawm gluten ntawm rheological zog ntawm noodles thiab nws daim ntawv thov

Qhov kev xyaum qhia tau hais tias lub extrusion siab, dabtsi yog khoov quab yuam thiab tensile kev nyuaj siab ntawm bar tom qab ntxiv gluten yog pom tseeb tias zoo dua, tshwj xeeb tshaj yog cov nyhuv ntawm macaroni yog zoo kawg li.

Cov nyhuv ntawm kev ntxiv gluten rau lub khob noom cookie fermentation lub sij hawm thiab nws daim ntawv thov

Raws li txoj kev tshawb fawb txog cov gluten ntxiv, cov hmoov nplej siv yog cov hmoov nplej tshwj xeeb uas tsim los ntawm Huangshi, thiab cov cuab yeej yog Brabander fermenter. Nws tau pom tias nyob rau hauv ib qho chaw, lub sij hawm fermentation ntawm mov paj tau maj mam shortened nrog qhov nce ntawm cov nyiaj gluten ntxiv.

Qhov no yog vim tias thaum hmoov nplej thiab dej sib xyaw, cov protein thiab dej sib cuam tshuam los tsim cov qauv viscoelastic peb sab. Nrog rau qhov nce ntawm gluten ntxiv, qhov finer lub network qauv ntawm gluten tuaj yeem tuav tau roj ntau, kom lub khob noom cookie tuaj yeem nthuav dav sai. Yog tias fermentation txuas ntxiv, cov roj uas tsim los ntawm fermentation yuav ncab cov qauv helical ntawm cov protein molecules. Nyob rau hauv cov txheej txheem no, lub intermolecular -SS- yuav hloov mus rau hauv intramolecular -SS-, ib yam li ntau sib tov ua rau cov roj retention deteriorate, yog li ntawd raws li tus nqi ntawm gluten ntxiv, lub khob noom cookie fermentation lub sij hawm yog maj shortened.
Cov nyhuv ntawm gluten rau qhov zoo ntawm cov khoom ci thiab nws daim ntawv thov

Xaiv cov khob cij tshwj xeeb uas muag hauv khw, los ntawm kev sim los txiav txim siab cov yam ntxwv ci ntawm cov khob cij nrog cov gluten sib txawv, cov yam ntxwv ci ntawm qhob cij zoo dua tom qab ntxiv gluten hmoov. Txawm li cas los xij, nws yuav tsum tau muab sau tseg tias tus nqi ntawm nws qhov sib ntxiv tsis tuaj yeem nce ntxiv yam tsis muaj kev txwv, vim tias tom qab nce mus rau qee qhov, qhov ntim nce me me, thiab yuav muaj ntau txoj kab ntawm ntug ntawm lub khob cij, kom cov tawv nqaij tsis du, thiab tej zaum kuj yuav ua rau lub khob cij zoo li hlawv thiab nqaij tsis siav, thiab nws tsis yog nyiaj txiag. Feem ntau ntxiv rau cov ntsiab lus protein ntawm 13% mus rau 14% yog qhov tsim nyog tshaj plaws.

Nyob rau hauv luv luv, nrog rau qhov nce ntawm gluten, lub khob cij core qauv yog zoo, lub pores yog uniform thiab spongy, qhov zoo yog zoo dua, thiab lub khob cij tshwj xeeb ntim nce, thiab lub khob cij yog elastic dua.

Tsis tas li ntawd, cov xim ntawm cov khoom ci yog feem ntau vim yog cov tshuaj tiv thaiv Maillard thiab caramelization cov tshuaj tiv thaiv. Nrog rau qhov sib ntxiv ntawm gluten, cov amino pawg pub dawb ntawm cov protein yog nyob rau hauv kev sib cuag nrog cov suab thaj, uas yog ntau conducive rau Maillard cov tshuaj tiv thaiv, yog li qhov nce ntawm gluten yuav ua rau lub khob cij tsaus xim, muaj zog tsw thiab zoo dua.

Kev siv gluten hauv kev lag luam khoom noj

Kev siv gluten hauv cov zaub mov suav nrog cov khoom siv hmoov, cov khoom siv tshuaj, cov khoom siv granular thiab fiber ntau hauv cov khoom lag luam, xws li ci gluten, mildew gluten, nqaij qub, nqaij qaib, neeg tsis noj nqaij qaib, neeg tsis noj nqaij sausage, roj gluten thiab lwm yam.
Piv nrog rau cov taum protein, nws qhov tshwj xeeb viscoelasticity thiab emulsification yog lwm qhov zoo dua, thiab nws yog nplua nuj nyob rau hauv cov khoom noj khoom haus thiab tuaj yeem siv dav hauv kev lag luam khoom noj. Nrog rau kev txhim kho cov gluten zoo, tshwj xeeb tshaj yog kev txhim kho ntawm kev tsim technology ntawm denatured gluten nrog ib tug cia li poob rau hauv kub qhov chaw kub, nws siv tau nthuav dav ntxiv, thiab nws yog tam sim no dav siv nyob rau hauv cov tsiaj txhu thiab cov khoom siv dej ua kom zoo. Nws kuj tau siv dav hauv cov khoom siv elastic ntxiv los txhim kho thiab siv los ua cov khoom siv protein ntau.
Kev siv gluten hauv cov khoom noj tsiaj

Gluten yog siv rau hauv cov khoom noj nqaij, thiab nws cov thermal denaturation (solidification) yog qhov laj thawj tseem ceeb rau kev siv qeeb.
Nyob rau hauv ib txwm muaj xwm txheej, kub solidification kub ntawm gluten yog siab tshaj 80 ° C, thiab cov cua kub sterilization kub ntawm cov tsiaj ua tiav cov khoom yog 70-75 ° C, nyob rau hauv no tsis tshua muaj kub, gluten yog ib qho nyuaj rau plays nws vim nyhuv.
Yog li, gluten siv hauv kev ua cov khoom noj tsiaj feem ntau yog cov denatured gluten ua tiav nrog txo cov neeg ua haujlwm lossis cov enzymes rau qee qhov, vim tias cov cua sov coagulation kub ntawm cov denatured gluten yog txo los ntawm 65-70 ° C, yog li nws tuaj yeem siv los ua elastic reinforcement hauv cov khoom hnyuv ntxwm, qhov ntxiv yog 2% -3%. Thaum gluten siv nyob rau hauv fatty nqaij sausage thiab lwm yam khoom, nws emulsification yog dav siv.

Kev siv gluten hauv cov khoom siv dej

Tom qab ntxiv gluten rau lub ncuav mog qab zib ntses, gluten rov qab los rau hauv cov qauv gluten network zoo los ntawm kev nqus dej, thiab tib lub sijhawm, gluten tau sib npaug rau hauv cov nqaij tom qab kneading. Los ntawm cua sov, gluten txuas ntxiv nqus dej thiab cua sov denaturate, ua rau cov txiaj ntsig ntawm kev ntxiv dag zog ntawm cov ntses ncuav mog qab zib.
Cov nyiaj ntxiv yog feem ntau tswj ntawm 2%-4% yog txaus, tab sis nws yuav tsum tau nce los yog txo raws li cov khoom siv raw, lub hom phiaj ntawm kev siv, thiab lwm yam, tom qab ntxiv kom txog thaum cov dej tau nqus tag nrho, do, thiab ntxiv 1-2 zaug ntawm gluten raws li xav tau. Piv txwv li, qhov sib ntxiv ntawm gluten nyob rau hauv kib ntses pob tuaj yeem muaj cov txiaj ntsig zoo ib yam, tshwj xeeb tshaj yog rau ntau cov zaub sib xyaw thiab lwm yam khoom siv raw, uas tuaj yeem txhim kho qhov adhesion thiab tiv thaiv elasticity thiab kov poob los ntawm cov dej tawm ntawm cov zaub.

Hauv kev tsim cov ntses hnyuv ntxwm, los ntawm kev nyab xeeb ntawm kev xav txog zaub mov, feem ntau tsis txhob siv cov tshuaj tua kab mob, es tsis txhob siv cov cua kub cua sov kom ua tiav lub hom phiaj ntawm kev ua kom tsis muaj zog. Txawm li cas los xij, yog tias qhov kev faib ua feem ntawm cov ntses minced qis hauv cov khoom siv raw yog siab, ces qhov kev kho kub kub yog ib qho yooj yim los ua kom cov khoom tsis zoo, thiab qhov sib ntxiv ntawm gluten tuaj yeem ua tiav lub hom phiaj ntawm kev tiv thaiv qhov tsis xws luag.
Los ntawm kev ntxiv gluten kom nws rov qab rau hauv gluten, tom qab ntawd sau lub casing thiab ntsuas lub zog gel thaum rhuab mus rau ntau qhov kub thiab txias, cua sov rau 130 ° C, lub zog gel tsis txo.
Tus nqi ntawm gluten ntxiv hauv cov ntses hnyuv ntxwm yog 3% -6%, tab sis yuav tsum tau hloov cov nyiaj raws li lub xeev ntawm cov khoom siv raw, kev ua kom tsis muaj menyuam, lub sijhawm ntxiv gluten rau cov nqaij yuav tsum tau xaiv tom qab ntxiv roj thiab nplawm, txoj kev yog ncaj qha ntxiv gluten, ntxiv dej yuav tsum ntau tshaj li cov khoom tswj (tsis muaj gluten), stirring lub sij hawm yog me ntsis ntev.
Kev siv gluten hauv kev lag luam pub

Nrog rau kev txhim kho ntawm tib neeg kev ua neej nyob thiab kev sib txawv ntawm kev noj haus, tib neeg tsis tsuas yog ua tau raws li cov khoom siv ib txwm muaj, tab sis kuj yog qhov kev thov rau ntau yam khoom siv hauv dej siab thiab cov khoom noj tsiaj muaj protein ntau.
Hauv kev lag luam pub khoom noj, gluten yog siv los tsim cov khoom lag luam qib siab xws li roob ris, eel, cw thiab lwm yam khoom noj thiab cov khoom noj ntxiv ntxiv, uas tsis tsuas yog txhim kho cov khoom noj muaj txiaj ntsig ntawm cov khoom noj, tab sis kuj txhim kho kev siv cov khoom noj hauv kev tsim cov khoom noj suspended, nws cov khoom raug tshem tawm tom qab dej nqus thiab ntuj tsim.

Thaum qhov kub ntawm cov gluten zoo yog 30-80 ℃, nws tuaj yeem nqus tau 2 zaug ntawm cov dej, uas cov ntsiab lus ntawm cov protein yog 75% -80% (qhuav puag). Thaum lub hauv paus qhuav gluten nqus dej, cov ntsiab lus ntawm cov protein txo nrog qhov nce ntawm cov dej nqus, kom txog thaum nws nqus dej txaus, cov ntsiab lus dej yog 65%, thiab cov protein muaj 25.27%. Qhov kev ua tau zoo no tuaj yeem tiv thaiv kev sib cais dej thiab txhim kho kev tuav dej.
Thaum gluten sib xyaw nrog lwm cov khoom xyaw hauv pub, thiab vim tias nws muaj peev xwm ua kom muaj zog, nws yog ib qho yooj yim los ua cov pellets, muab tso rau hauv dej tom qab nqus dej, cov khoom noj khoom noj tau ntim rau hauv cov qauv ntub dej gluten thiab raug tshem tawm hauv dej, thiab cov khoom noj khoom haus tsis ploj, uas zoo heev txhim kho kev siv tsiaj.

Raws li kev txheeb xyuas cov khoom noj muaj pes tsawg leeg ntawm gluten, nws yog qhov zoo tshaj plaws ntawm cov protein uas muaj cov ntsiab lus muaj protein ntau thiab muaj cov amino acid txaus. Ib yam li ntawd, hauv kev lag luam pub khoom noj, nws cov khoom noj muaj protein ntau tuaj yeem siv los ua zaub mov rau cov tsiaj qib siab thiab cov tsiaj.

Neeg tsis noj nqaij, mis nyuj neeg tsis noj nqaij, qe thiab mis nyuj neeg tsis noj nqaij, txiv hmab txiv ntoo neeg tsis noj nqaij, loj neeg tsis noj nqaij raws li ntev raws li cov gluten thiab lwm yam zaub mov proteins yog tov nyob rau hauv ntau proportions, thiab raws li cov yam ntxwv ntawm cov tsiaj pub thiab nws tsis muaj cov khoom xyaw tseem ceeb rau ib tug tsim nyog mix yuav ua tau rau ntau yam tsiaj tshwj xeeb pub.

Thiab qib high-qib gluten muaj "lub teeb cawv saj" lossis "me ntsis nplej saj" thaum nws tov nrog lwm cov khoom xyaw los ua zaub mov, nws tuaj yeem hais tias saj zoo meej, tshwj xeeb tshaj yog haum rau ntau yam tsiaj, uas ua rau muaj kev siv ntau ntawm nws cov khoom noj.
Kev siv cov gluten hauv cov zaub mov tsis noj nqaij

Kev noj zaub mov tsis muaj nqaij tau raug teev tias yog ib qho ntawm cov khoom noj tseem ceeb yav tom ntej. Kev loj hlob ntawm cov neeg tsis noj nqaij yog thawb txoj kev sib tw no mus tom ntej. Txawm li cas los xij, muaj ntau hom kev noj zaub mov tsis zoo, suav nrog cov neeg tsis noj nqaij nruj, qe thiab cov zaub mov ib nrab. Nyob rau hauv xyoo tas los no, kev faib ua feem ntawm cov neeg tsis noj nqaij nyob rau hauv cov khoom noj muaj pes tsawg leeg tau nce sai heev, tshwj xeeb tshaj yog nyob rau hauv Western lub teb chaws.

Cov neeg siv khoom noj khoom haus muaj txiaj ntsig rau ntau yam laj thawj, suav nrog kev txhawj xeeb txog kev noj qab haus huv (46%), kev ruaj ntseg hauv lub neej (15%), kev txhawj xeeb txog ib puag ncig (4%), kev cuam tshuam ntawm tsev neeg thiab phooj ywg (12%), kev txhawj xeeb txog kev ncaj ncees (5%), lossis lwm yam tsis paub tseeb (18%), raws li kev tshawb fawb. Lub nruam innovation ntawm cov khoom kuj txhawb kev tsim cov khoom noj tshwj xeeb ntawm cov neeg tsis noj nqaij.

Kev siv cov nplej protein ntau hauv cov zaub mov tsis yog ib qho tshiab. Raws li thaum ntxov li ntau tshaj 100 xyoo dhau los, cov nqaij hloov khoom raws li cov nplej protein tau nrov nyob rau hauv Tuam Tshoj, Russia thiab Southeast Asia.
Raws li viscoelastic nplej protein, cov khoom muaj kev ntxhib los mos zoo ib yam li cov nqaij, thiab muaj chewability zoo. Siv cov nplej nplej plasticized, nws tuaj yeem ua rau ntau yam zaub mov tshwj xeeb, xws li nqaij qaib, nqaij nruab deg sab hnub poob, neeg tsis noj nqaij qaib nyias, neeg tsis noj nqaij npuas ncuav mog qab zib thiab neeg tsis noj nqaij barbecue.
Cov khoom no, ntxiv rau muaj kev ntxhib los mos zoo ib yam li cov nqaij hauv cov qauv, chewability thiab qab ntxiag tsos, kuj pab muab cov protein kom noj qab nyob zoo. Thaum sib tov, txiav los yog crushed, nws muaj peev xwm tuav ib tug fibrous kev ntxhib los mos thiab tsim ib tug zoo li lub cev nqaij daim tawv, thiab yuav siv tau raws li ib tug lwm txoj rau cov khoom kim heev raw khoom, txo tus nqi ntawm tag nrho cov khoom.

Kev siv gluten hauv kev ua cov nqaij

Tau ntau xyoo, feem ntau cov nplej protein ntau tau siv los ua ib qho khoom siv, muab tub lim lossis ntxiv rau kev ua cov nqaij, thiab muaj ntau yam kev siv ntau lawm.
Siv los ua ib daim ntawv khi, nws tuaj yeem ua lub luag haujlwm ntawm kev sib txuas ntawm cov nqaij sib txuas thiab txhim kho cov viscosity thiab elasticity ntawm cov khoom tiav. Siv rau kib steak, nws tuaj yeem tsim viscoelastic zoo nkauj thiab txhim kho xim ruaj khov.
Thaum siv rau kib nqaij qaib pieces, cov qauv firmness, juiciness thiab dej tuav ntawm cov khoom tiav tau zoo dua, thiab cov roj adhesion tuaj yeem txo thiab kev laus tuaj yeem txo.
Rau kev kho cov nqaij qaib los yog nqaij ntuag, nws tuaj yeem txhim kho qhov adhesion ntawm cov khoom tiav, txo qhov kev poob, thiab txhim kho cov khoom tawm los.
Hauv kev ua cov khoom noj khoom qab zib, cov nplej muaj protein ntau tuaj yeem siv los ua ob qho tib si binder thiab dej nqus tus neeg sawv cev, uas tuaj yeem txhim kho cov khoom slicing.

Tsis tas li ntawd, cov nplej protein kuj feem ntau yog siv los ua ib qho ntxiv los yog muab tub lim rau cov khoom mince, uas tuaj yeem txhim kho cov khoom tawm los thiab kev laus ruaj khov. Cov khoom lag luam yas ntawm cov nplej protein tau siv dav hauv kev lag luam khoom noj, los ntawm kev siv los ua cov khoom noj rau cov khoom noj rau cov khoom noj khoom haus-fortified qhob cij thiab cov zaub mov tshwj xeeb.
Tau ntau xyoo, siv dav hauv kev tsim cov khoom siv nqaij, siv los ua cov khoom siv raw rau kev ua cov khoom noj xws li:
Hydrolyzed colloids / colloids, starch, thiab plasticized cog cov proteins. Nplej plasticized protein cov khoom, uas tuaj yeem nqus tau peb zaug lawv tus kheej qhov hnyav ntawm cov dej thaum hlais, tau ua tiav hauv kev ua cov hamburgers, curry flavoring zaub mov, stewed ntsim nqaij cov khoom, kib nqaij qaib mis thiab nqaij qaib nuggets.
Piv txwv li, kib nqaij qaib nuggets tuaj yeem siv nrog hydrated nplej zoo nkauj protein 30%. Kev nthuav dav daim ntawv thov ntawm cov hmoov nplej zoo nkauj hauv kev ua cov nqaij feem ntau tuaj yeem txo cov nqi tsim khoom los ntawm 12% mus rau 26%, txhim kho cov khoom lag luam tawm los ntawm 8% mus rau 9%, thiab txhim kho cov khoom zoo nkauj. Nplej kev ntxhib los mos protein, nrog rau nruab nrab tsw, tsis tas yuav npog qhov tsis yog nqaij tsw thiab ntxiv cov txuj lom, uas yog qhov tsim nyog los txo cov nqi tsim khoom ntawm cov khoom siv nqaij no.
Nplej plasticized proteins muaj cov yam ntxwv zoo ib yam li cov nqaij fibers, yog li txhim kho tag nrho cov yam ntxwv, kev ntxhib los mos thiab saj ntawm cov khoom. Nws kuj tseem tuaj yeem siv los ua ib qho ntxiv rau hamburgers, hauv pre-siav thiab unsoked patties, nws tuaj yeem ua ke nrog hydrated nplej zoo nkauj protein ntau txog 40%.

Kev siv gluten nyob rau hauv cov khoom noj khoom haus-fortified

Tam sim no, tib neeg niaj hnub tsim cov zaub mov noj qab haus huv los yog cov zaub mov noj qab haus huv los ua kom muaj zog lossis tsim cov leeg.
Nyob rau hauv xyoo tas los no, lub zog fortified zaub mov thiab protein fortified zaub mov kev lag luam tau tsim sai heev. Nplej plasticized proteins yuav siv tau nyob rau hauv xws li cov zaub mov formulations, piv txwv li, network plasticized fast foods rau kev noj haus fortification ntawm oats. Cov zaub mov zoo li no muaj cov vitamins, minerals thiab proteins uas xav tau rau kev kho mob.
Nplej plasticized protein, nyob rau hauv hom khoom noj no siv los ua zaub mov zoo, kuj tuaj yeem tsim cov nyhuv nkig thiab muag. Vim hais tias cov nplej zom cov protein muaj qhov nruab nrab tsw, yog li kev tsim cov khoom noj ceev no yuav luag tsis tas yuav ntxiv cov txuj lom, yog li kev lag luam zoo dua.