Mmet?ta nke gluten na rheological Njirimara nke noodles na ngwa ya

Omume ah? na-egosi na nr?gide extrusion, ike na-ehulata na nr?gide nr?gide nke mmanya mgbe ? gbakwunyere gluten na-emeziwanye nke ?ma, kar?s?a mmet?ta nke macaroni d? ?r?ba ama.

Mmet?ta nke ?gbakwunye gluten na oge ?gba ?ka mgwakota agwa na ngwa ya

D? ka nch?p?ta nnwale na ?n??g? gluten agbakwunyere si kwuo, nt? ?ka e ji mee ihe b? ach?cha p?r? iche nt? nt? nke Huangshi mep?tara, ngwá ?r? ah? b? Brabander fermenter. Ach?p?tara na n'ime ebe ?f?d?, oge ?gba ?ka nke mgwakota agwa ji nway?? nway?? na-ebelata na mm?ba nke ?n? ?g?g? nke gluten agbakwunyere.

Nke a b? n'ihi na mgbe agwak?tara nt? ?ka na mmiri, protein na mmiri na-emek? ihe iji mep?ta usoro ak?k? at? nke viscoelastic. Site na mm?ba nke mgbakwunye gluten, nke ?ma usoro netw?k? nke gluten nwere ike ijide ?t?t? gas, ka mgwakota agwa wee gbasaa ngwa ngwa. ? b?r? na gbaa ?ka na-aga n'ihu, gas na-emep?ta site na gbaa ?ka ga-agbat? usoro helical nke ?m? irighiri protein. N'ime usoro a, a ga-agbanwe intermolecular -SS- ka ? b?r? intramolecular -SS-, d? ka ?gwak?ta oke na-eme ka njide gas na-akawanye nj?, ya mere ka ?n??g? nke gluten agbakwunyere na-abawanye, oge ?gba ?ka mgwakota agwa na-eji nway?? nway?? belata.
Mmet?ta nke gluten na àgwà nke bred ngwaah?a na ngwa ya

H?r? nt? ?ka ach?cha p?r? iche a na-ere n'ah?a, site na nnwale iji ch?p?ta njirimara ach?cha ach?cha na usoro nri gluten d? iche iche, njirimara ach?cha ach?cha na-ad? mma mgbe ? gbakwunye nt? nt? nt? nt?. Otú ? d?, ekwes?r? iburu n'uche na ?n? ?g?g? nke mgbakwunye ya enwegh? ike ?ba ?ba na-enwegh? njedebe, n'ihi na mgbe ? na-abawanye ruo n'ókè ?f?d?, mm?ba olu na-ad?wanye ntak?r?, a ga-enwekwa ?t?t? ah?r? na ns?t? nke ach?cha ach?cha, nke mere na akp?kp? ah? ad?gh? mma, ma nwee ike ime ka ach?cha ah? d? ka ?k? na an? ah? ad?gh? chara chara, ? b?gh?kwa ak? na ?ba. Agbakwunyere na protein ?d?naya nke 13% ruo 14% b? nke kacha kwes? ekwes?.

Na nkenke, na mm?ba nke ?n? ?g?g? nke gluten, usoro nhazi nke ach?cha d? mma, pores na-edobe na spongy, àgwà na-eme ka ? d?kwuo mma, na ach?cha a kap?r? ?n? na-abawanye, na ach?cha na-agbanwe.

T?kwas? na nke ah?, agba nke ngwaah?a esiri esi b? n'ihi mmeghachi omume Maillard na mmeghachi omume caramelization. Na mgbakwunye nke gluten, otu amino free nke protein na-ejik?ta na shuga, nke na-eme ka mmeghachi omume Maillard d?kwuo mma, ya mere mm?ba nke gluten ga-eme ka ach?cha ah? d?kwuo agba agba, ekpomeekpo siri ike na mmet?ta d? mma.

Ngwa nke gluten na ?l? ?r? nri

Ojiji nke gluten n'ubi nri g?nyere ngwaah?a nt? nt?, ngwaah?a mado, ngwaah?a granular na fiber na ngwaah?a ?d?nala, d? ka gluten am?kp?, mildew gluten, an? oge ochie, ?k?k? anagh? eri an?, ?b?gw? anagh? eri an?, soseji anagh? eri an?, gluten mman? na ihe nd? ?z?.
E jiri ya t?nyere protein soybean, viscoelasticity ya p?r? iche na emulsification b? uru ?z? d? iche iche, yana ? bara ?ba na nri na-edozi ah? ma nwee ike iji ya mee ihe na ?l? ?r? nri. Na mma nke àgwà nke gluten, kar?s?a mmepe nke mmep?ta technology nke denatured gluten na mberede dobe na-ekpo ?k? ?n?d? okpom?k?, ya itinye n'?r? akporo e n'ihu gbasaa, na ugbu a ?t?t?-eji na an? ?l? na aquatic n?chara an?cha ngwaah?a. A na-ejikwa ya n'?t?t? ebe na nd? na-agbanwe agbanwe iji z?lite ma jiri ya d? ka nd? na-akwado protein.
Ngwa nke gluten na ngwaah?a an? an?man?

A na-eji Gluten eme ihe na ngwaah?a an?, yana denaturation thermal (solidification) b? isi ihe kpatara eji egbu oge.
N'okpuru nk?t? ?n?d?, na-ekpo ?k? solidification okpom?k? nke gluten b? n'elu 80 Celsius C, na kpo oku sterilization okpom?k? nke an? ?l? esichara ngwaah?a b? 70-75 Celsius C, na nke a d? ala okpom?k?, gluten siri ike na-egwu ya ruru mmet?ta.
Ya mere, gluten eji na nhazi nke an? ?l? ngwaah?a b? n'ozuzu denatured gluten esichara na mbenata mmad? ma ? b? enzymes ruo n'ókè ?f?d?, n'ihi na okpom?k? coagulation okpom?k? nke denatured gluten na-ebelata ihe d? ka 65-70 Celsius C, n'ihi ya, a p?r? iji ya d? ka ihe na-agbanwe agbanwe na soseji ngwaah?a, ihe mgbakwunye ego b? 2% -3%. Mgbe a na-eji gluten na soseji an? ab?ba na ngwaah?a nd? ?z?, a na-eji emulsification ya eme ihe n'?t?t? ebe.

Ngwa nke gluten na ngwaah?a mmiri

Mgbe ? gbakwunye gluten na achicha az?, gluten ah? gbakere n'ime usoro netw?k? gluten nke na-ad?gh? mma site na mm?nye mmiri, n'otu oge ah?, a na-agbat? gluten ah? n'ime an? ah? mgbe ? gbasas?r?. Site na kpo oku, gluten n?gidere na-am?k?r? mmiri na ikpo ?k? denaturate, na-akpata n'ihi na-ewusi ike elasticity nke az? achicha.
A na-ach?kwa ego a gbakwunyere na 2% -4% zuru ezu, ma ? ga-abawanye ma ? b? belata d? ka ihe eji eme ihe, nzube nke iji ya, wdg, mgbe agbakwunyere ruo mgbe mmiri na-agbanye n'?z? zuru ezu, kpalie ya, ma tinye 1-2 ugboro ole gluten d? ka ? d? mkpa. D?ka ?m?maat?, mgbakwunye nke gluten na b??l? az? e ghere eghe nwere ike inwe otu mmet?ta ah?, kar?s?a maka ?n? ?g?g? buru ibu nke akw?kw? nri agwak?ta na ihe nd? ?z?, nke nwere ike ime ka adhesion d?kwuo elu ma gbochie ngbanwe na mmet? aka kpatara site na mp?ta nke mmiri akw?kw? nri.

Na mmep?ta nke soseji az?, site na nchekwa nke nri nri, anagh? ejikar? ihe nchekwa, kama iji ?gw?gw? kpo oku d? elu iji nweta nzube nke nkw?s? nr?gide d? elu. Otú ? d?, ? b?r? na ?n? ?g?g? nke obere az? minced d? na ak?r?ngwa d? elu, mgbe ah? ?gw?gw? okpom?k? d? elu na-ad? mfe ime ka àgwà nke ngwaah?a ah? daa, na mgbakwunye nke gluten nwere ike imezu nzube nke igbochi nt?p? a.
Site n'?gbakwunye gluten iji mee ka ? laghachi na gluten, wee jup?ta casing na ?lele ike gel mgbe ? na-ekpo ?k? na okpom?k? d? iche iche, na-ekpo ?k? na 130 Celsius C, ike gel ad?gh? ebelata.
?n? ?g?g? nke gluten agbakwunyere na soseji az? b? 3% -6%, ma ? d? mkpa ?gbanwe ego d? ka steeti ak?r?ngwa, ?n?d? sterilization, oge iji tinye gluten na an? ah? kwes?r? ?h?r? mgbe ? gbakwunye ab?ba na edemede, usoro b? iji tinye gluten ozugbo, tinye mmiri kwes?r? ?b? kar?a ngwaah?a njikwa (na-enwegh? gluten), oge na-akpali akpali d? ntak?r? ogologo.
Ngwa nke gluten na ?l? ?r? nri

Site na mm?ba nke ?kp?r? nd? nd? mmad? na ?d? nri d? iche iche, ? b?gh? nan? na nd? mmad? na-egbo ngwaah?a ?d?nala, kamakwa ?ch?ch? maka ngwaah?a mmiri d? iche iche d? elu na ngwaah?a an?man? nwere protein d? elu.
Na ndep?ta ?l? ?r?, gluten a na-eji na-emep?ta elu-?kwa aquatic ngwaah?a d? ka nsh?k?, eel, oporo na nd? ?z? ndep?ta ihe na-ekek?ta na nutrient ike mgbakwunye, nke ? b?gh? nan? na mma na nutritional uru nke ndep?ta, ma na-mma na keukwu itinye n'?r? ?n?ego nke ndep?ta na mmep?ta nke kw?s?t?r? ndep?ta, ya nkwusioru onwunwe mgbe mmiri absorption na eke viscoelasticity.

Mgbe okpom?k? nke gluten d? elu b? 30-80 ℃, ? nwere ike ikuru mmiri ugboro ab?? ngwa ngwa, nke ?d?naya protein b? 75%-80% (isi ak?r?). Mgbe Gluten ak?r? na-am?k?r? mmiri, ?d?naya protein na-ebelata na mm?ba nke mm?p?ta mmiri, ruo mgbe ? na-am?k?r? mmiri zuru oke, ?d?naya mmiri b? 65%, protein nwere 25.27%. ?r? a nwere ike igbochi nkewa mmiri ma melite njigide mmiri.
Mgbe gluten b? n'?z? zuru ezu weere na nd? ?z? Efrata na ndep?ta, na n'ihi na ya ike adhesion ikike, ? d? mfe na-eme ka pellets, tinye n'ime mmiri mgbe absorbing mmiri, na ndep?ta ah? na-n'?z? zuru ezu enveloped na mmiri gluten netw?k ?d?d? na kw?s?t?r? na mmiri, na oriri na-edozi ad?gh? efu, nke ukwuu mma na itinye n'?r? ?n?ego nke ?m? an?man?.

Dika nyocha ihe oriri na-edozi ah? nke gluten si kwuo, ? b? ezigbo protein sitere n'okike nwere protein d? elu yana ihe mejup?tara amino acid zuru oke. N'otu aka ah?, na ?l? ?r? nri, enwere ike iji isi iyi protein ya mara mma d?ka nri maka an?man? na an? ?l? d? elu.

Onye anagh? eri an?, onye anagh? eri an? mmiri ara ehi, akwa na mmiri ara ehi anagh? eri an?, onye anagh? eri an? mkp?r?, onye anagh? eri an?, ? b?r?haala na a na-agwak?ta gluten na protein nri nd? ?z? n'?z? d? iche iche, yana d?ka njirimara nke nri an?man? na enwegh? ihe nd? d? mkpa maka ngwak?ta ezi uche nwere ike ?me ka ? b?r? nri an?man? p?r? iche.

Na elu-?kwa gluten nwere a "ìhè mmanya uto" ma ? b? "obere ?ka uto" mgbe ? na-agwak?ta na nd? ?z? Efrata na-eme ka ndep?ta, e nwere ike na-ekwu na uto zuru okè, kar?s?a adabara d? iche iche anu ulo, nke ukwuu enwekwu itinye n'?r? nke ya ndep?ta.
Ngwa nke gluten na nri onye anagh? eri an?

Edep?tala nri na-enwegh? an? d? ka otu n'ime usoro nri d? mkpa n'?d?niihu. ?n? ?g?g? na-eto eto nke nd? anagh? eri an? na-akwalite omume a n'ihu. Agbanyegh?, enwere ?t?t? ?d? nri onye anagh? eri an?, g?nyere onye anagh? eri an? siri ike, akwa na nri onye anagh? eri an?. N'ime af? nd? na-ad?begh? anya, oke nri onye anagh? eri an? na nhazi nke nri abawanyela ngwa ngwa, kar?s?a na mba nd? d? n'Ebe ?d?da Anyanw?.

Nd? na-eri nri na-eji nri onye anagh? eri an? kp?r? ihe maka ?t?t? ihe kpatara ya, g?nyere nchegbu ah?ike (46%), mmesi obi ike nke nd? sitere n'an?man? (15%), nchegbu gburugburu ebe obibi (4%), mmet?ta ezin?l? na enyi (12%), nchegbu gbasara ?kp?r? (5%), ma ? b? ihe nd? ?z? na-ejigh? n'aka (18%), d?ka nyocha ah? siri kwuo. Mwep?ta ?h?r? nke ngwaah?a na-aga n'ihu akwalitewokwa mmep?ta nke nri anagh? eri an? p?r? iche.

Iji protein ?ka wit na nri nd? anagh? eri an? ab?gh? ihe ?h?r?. N'ihe kar?r? 100 af? gara aga, ngwaah?a nd? na-an?chi an? na-adabere na protein ?ka wit na-ewu ewu na China, Russia na Nd?da Ebe ?w?wa Anyanw? Eshia.
Dabere na protein ?ka wit viscoelastic, ngwaah?a nd? a nwere udidi d? ka an?, ma nwee ike ?ta nke ?ma. Iji protein plasticized ?ka wit, enwere ike ?me ya ka ? b?r? nri p?r? iche nke anagh? eri an?, d? ka ?k?k? anagh? eri an?, soseji anagh? eri an? nke ?d?da anyanw?, salad ?k?k? anagh? eri an?, ach?cha nsh?k? anagh? eri an? na an? an? anagh? eri an?.
Ngwaah?a nd? a, na mgbakwunye na inwe udidi yiri an? na nhazi, chewability na ?d?d? mara mma, na-enyekwa aka inye protein maka nri d? mma. Mgbe agwak?tara, bee ma ? b? gwep?a ya, ? nwere ike ?n?gide na-enwe ?d?d? fibrous ma mep?ta ?d?d? an? ah?, a p?kwara iji ya mee ihe d? ka ihe ?z? d? oké ?n? ah?a, na-ebelata ?n? ah?a ngwaah?a ah?.

Ngwa nke gluten na nhazi an?

N'ime af? nd? gafeworon?, a na-eji protein ?ka wit na-ar?si ?r? ike d? ka ihe nkpuchi, ndochi ma ? b? mgbakwunye maka nhazi an?, ma nwee ?t?t? ngwa mmep?ta ihe bara uru.
Ejiri ya d? ka ihe nkedo, ? nwere ike ?r? ?r? nke nhazi an? ah? na-ejik?ta ya ma mee ka viscosity na elasticity nke ngwaah?a emechara. A na-eji steak frying, ? nwere ike ?mep?ta ?d? viscoelastic ma melite nkw?si ike nke agba.
Mgbe a na-eji ya maka iberibe ?k?k? e ghere eghe, a na-emeziwanye usoro nhazi, juiciness na njigide mmiri nke ngwaah?a emechara nke ?ma, na mgbakwunye ab?ba nwere ike ibelata ma belata ?ka nká.
Maka ?gw?gw? nke ?k?k? ma ? b? mpekere an?, ? nwere ike melite nrapado nke ngwaah?a emechara, belata nkw?s? nke ?gw?gw?, ma melite ngwaah?a ngwaah?a.
N'ime nhazi nke ngwaah?a achicha an?, enwere ike iji protein ?ka wheat mee ihe d? ka onye na-ekek?ta ma na-am?p?ta mmiri, nke nwere ike imeziwanye ihe nkesa.

Na mgbakwunye, a na-ejikwa protein ?ka wit d? ka mgbakwunye ma ? b? ndochi maka ngwaah?a mince, nke nwere ike imezi mkp?r? ngwaah?a na nkw?si ike ?ka nká. A na-eji ngwaah?a protein ?ka wit plastik mee ihe n'?t?t? ebe na ?l? ?r? nri, site na iji ya d? ka mgbakwunye maka ngwaah?a an? ruo na nhazi ach?cha siri ike na-edozi ah? na nri nd? anagh? eri an? p?r? iche.
N'ime af? nd? gafeworon?, a na-eji ya eme ihe n'ezie n'ichep?ta ngwaah?a an?, nke eji d? ka ak?r?ngwa maka nhazi nri nd? d? otú ah? g?nyere:
Colloid/colloid nke hydrolyzed, starch, na protein osisi nke emere plastik. A na-eji ngwaah?a protin nke ?ka wit plasticized, nke nwere ike ?m?k?r? mmiri okpukpu at? mgbe a na-akp? ya, ejirila ya mee ihe nke ?ma na nhazi nke hamburgers, nri nd? na-esi ísì ?t? curry, an? nd? na-esi ísì ?t?, ara ?k?k? e ghere eghe na nku ?k?k?.
D?ka ?m?maat?, enwere ike iji nri ?k?k? e ghere eghe na protein udidi ?ka hydrated 30%. ?bawanye ngwa nke protein udidi ?ka wheat na nhazi an? nwere ike ibelata ?n? ah?a mmep?ta site na 12% ruo 26%, kwalite mmep?ta ngwaah?a site na 8% ruo 9%, ma melite udidi ngwaah?a. Protein udidi ?ka wheat, nke nwere ekpomeekpo d? oke, ad?gh? mkpa ikpuchi ekpomeekpo an? ah? na-ab?gh? an? ma gbakwunye ngwa nri, nke na-enyere aka belata mmep?ta ihe nke ?d? an? a.
Nd? na-edozi ?ka wit plasticized nwere ?d?d? ?d?d? d? ka eriri an? ah?, si otú a na-eme ka njirimara, ?d?d? na uto nke ngwaah?a ah? d?kwuo mma. A p?kwara iji ya mee ihe d? ka ihe mgbakwunye maka hamburgers, na patties a na-esi nri na nke a na-esigh? ya, enwere ike ijik?ta ya na protein texture texture hydrated ruo 40%.

Ngwa nke gluten n'ime nri edoziri edozi

Ka ? d? ugbu a, nd? mmad? na-az?lite nri ngwa ngwa ma ? b? nri ah?ike mgbe niile iji mee ka ume ma ? b? wuo ah? ike.
N'af? nd? na-ad?begh? anya, ?l? ?r? nhazi nri siri ike na protein gbasiri ike amalitela ngwa ngwa. Enwere ike iji protein nd? na-edozi ?ka wheat mee ihe n'?d? nri d? otú ah?, d?ka ?m?maat?, nri ngwa ngwa plasticized netw?k maka ?kwado nri otis. ?d? nri na-edozi ah? nke ?ma nwere vitamin, mineral na protein nd? d? mkpa maka nlek?ta ah?ike.
Protein plasticized wheat, n'?d? nri a na-eji d? ka nkwalite nri, nwekwara ike iwep?ta mmet?ta d? nro na nke d? nro. N'ihi na protein texture protein nwere ekpomeekpo agafegh? oke, ya mere mmep?ta nke ?d? nri ngwa ngwa ? f?r? nke nta ka ? b?r? na ? d?gh? mkpa ?gbakwunye ngwa nri, ya mere, ak? na ?ba d? mma.