Ingaruka ya gluten kumiterere ya rheologiya ya noode no kuyishyira mubikorwa

Imyitozo yerekana ko igitutu cyo gukuramo, imbaraga zunama hamwe ningutu zingutu zumurongo nyuma yo kongeramo gluten bigaragara ko byateye imbere, cyane cyane ingaruka za macaroni ziragaragara cyane.

Ingaruka zo kongeramo gluten kumwanya wo gusembura no kuyishyira mubikorwa

Dukurikije ubushakashatsi bwakozwe ku mubare wa gluten wongeyeho, ifu yakoreshejwe ni ifu idasanzwe y’umugati yakozwe na Huangshi, kandi igikoresho cyari fermenter ya Brabander. Byagaragaye ko mugihe runaka, igihe cyo gusembura ifu cyagabanutse buhoro buhoro hamwe no kwiyongera kwa gluten yongeyeho.

Ni ukubera ko iyo ifu namazi bivanze, proteyine namazi bikorana kugirango bibe imiterere ya viscoelastic-ibice bitatu. Hamwe no kwiyongera kwa gluten, uburyo bwiza bwurusobe rwa gluten rushobora gufata gaze nyinshi, kugirango ifu ishobora kwaguka vuba. Niba fermentation ikomeje, gaze iterwa na fermentation izarambura imiterere ya molekile ya poroteyine. Muri ubu buryo, intermolecular -SS- izahindurwamo intramolecular -SS-, kimwe no kuvanga cyane bituma kubika gaze kwangirika, bityo uko gluten yongeweho yiyongera, igihe cyo gusembura ifu kigabanuka buhoro buhoro.
Ingaruka ya gluten ku bwiza bwibicuruzwa bitetse no kubishyira mu bikorwa

Hitamo ifu yumugati idasanzwe igurishwa kumasoko, binyuze mubigeragezo kugirango umenye ibiranga umutsima hamwe na dosiye zitandukanye za gluten, ibiranga imigati birahinduka byiza nyuma yo kongeramo ifu ya gluten. Icyakora, twakagombye kumenya ko ingano yinyongera yayo idashobora kwiyongera nta mbibi, kuko nyuma yo kwiyongera kurwego runaka, ubwiyongere bwijwi buba buto, kandi hazaba imirongo myinshi kuruhande rwumutsima wumugati, kugirango uruhu rutoroha, kandi rushobora no gutuma umutsima ugaragara ko watwitse kandi inyama ntizireze, kandi ntabwo ari ubukungu. Mubisanzwe wongeyeho proteine ??ya 13% kugeza 14% nibyo bikwiye.

Muri make, hamwe no kwiyongera kwinshi kwa gluten, imiterere yibanze yumugati ni nziza, imyenge irasa na spongy, ubwiza buratera imbere, kandi umutsima wihariye uriyongera, kandi umutsima uroroshye.

Byongeye kandi, ibara ryibicuruzwa bitetse ahanini biterwa na Maillard reaction na karamelisation. Hiyongereyeho gluten, amine yubusa ya proteine ??ihura nisukari, ifasha cyane reaction ya Maillard, bityo kwiyongera kwa gluten bizatuma umutsima wijimye, uburyohe bukomeye ningaruka nziza.

Gukoresha gluten mu nganda zibiribwa

Gukoresha gluten mu murima wibiribwa birimo ibicuruzwa byifu, ibicuruzwa bya paste, granular na fibre mubicuruzwa gakondo, nka gluten ikaranze, gluten gluten, inyama za kera, inkoko zikomoka ku bimera, inkongoro y'ibikomoka ku bimera, isosi y'ibikomoka ku bimera, amavuta ya gluten n'ibindi.
Ugereranije na poroteyine ya soya, idasanzwe ya viscoelasticitike na emulisile ni iyindi nyungu itandukanye, kandi ikungahaye ku mirire kandi irashobora gukoreshwa cyane mu nganda z’ibiribwa. Hamwe no kuzamura ubwiza bwa gluten, cyane cyane iterambere ry’ikoranabuhanga ribyara umusaruro wa gluten hamwe no kugabanuka gutunguranye kwubushyuhe bwo gushyuha, uburyo bwo kuyikoresha bwarushijeho kwaguka, kandi ubu bukoreshwa cyane mu bworozi n’ibicuruzwa bitunganijwe mu mazi. Irakoreshwa kandi cyane mubyuma bya elastique kugirango irusheho gutera imbere no gukoresha nka poroteyine.
Gukoresha gluten mubikomoka ku nyamaswa

Gluten ikoreshwa mubicuruzwa byinyama, kandi gutandukanya ubushyuhe bwayo (solidification) nimpamvu nyamukuru yo gutinda gukoreshwa.
Mubihe bisanzwe, ubushyuhe bukabije bwa gluten buri hejuru ya 80 ° C, naho ubushyuhe bwo gushyushya ibicuruzwa bikomoka ku matungo ni 70-75 ° C, kuri ubu bushyuhe buke, gluten biragoye gukina ingaruka zabyo.
Kubwibyo, gluten ikoreshwa mugutunganya ibikomoka ku bworozi muri rusange ni gluten ya denature itunganijwe hamwe no kugabanya imiti cyangwa imisemburo ku rugero runaka, kubera ko ubushyuhe bwa coagulation yubushyuhe bwa gluten yagabanutseho hafi 65-70 ° C, bityo rero birashobora gukoreshwa nkibishimangira byoroshye mubicuruzwa bya sosiso, amafaranga yiyongereye ni 2% -3%. Iyo gluten ikoreshejwe muri salus yinyama zamavuta nibindi bicuruzwa, emulisation yayo ikoreshwa cyane.

Gukoresha gluten mu bicuruzwa byo mu mazi

Nyuma yo kongeramo gluten kuri cake y amafi, gluten yagaruwe muburyo bwurururururururururururururururururururururururururururururumu rwamazi, hanyuma mugihe kimwe, gluten yarambuye inyama nyuma yo guteka. Binyuze mu gushyushya, gluten yakomeje kunyunyuza amazi nubushyuhe bukabije, bivamo imbaraga zo gukomera kwa cake y amafi.
Amafaranga yongeweho muri rusange agenzurwa kuri 2% -4% arahagije, ariko agomba kwiyongera cyangwa kugabanuka ukurikije ibikoresho fatizo, intego yo gukoresha, nibindi, nyuma yo kongeramo kugeza amazi yuzuye neza, akayungurura, akongeramo inshuro 1-2 ingano ya gluten nkuko bikenewe. Kurugero, kongeramo gluten mumipira y amafi akaranze birashobora kugira ingaruka zimwe, cyane cyane kumubare munini wimboga zivanze nibindi bikoresho fatizo, bishobora kongera imbaraga kandi bikarinda gukomera no kugabanuka kwatewe no gusohoka kwamazi yimboga.

Mu musaruro w'isosi y'amafi, uhereye ku mutekano wo gutekereza ku biribwa, akenshi ntukoreshe imiti igabanya ubukana, aho gukoresha uburyo bwo gushyushya ubushyuhe bwo hejuru kugira ngo ugere ku ntego yo guhagarika umuvuduko ukabije. Nyamara, niba igipimo cy’amafi yo mu rwego rwo hasi acukuwe mu bikoresho fatizo ari menshi, noneho kuvura ubushyuhe bwo hejuru biroroshye byoroshye gutuma ubwiza bwibicuruzwa bugabanuka, kandi kongeramo gluten birashobora kugera ku ntego yo gukumira iyi nenge.
Mugushyiramo gluten kugirango isubire muri gluten, hanyuma wuzuze ikariso no gupima imbaraga za gel iyo ushyutswe nubushyuhe butandukanye, gushyushya 130 ° C, imbaraga za gel ntizagabanutse.
Ingano ya gluten yongewe muri sosiso y’amafi ni 3% -6%, ariko igomba guhindura umubare ukurikije uko ibikoresho fatizo bimeze, imiterere ya sterisizione, igihe cyo kongeramo gluten ku nyama kigomba gutoranywa nyuma yo kongeramo amavuta no gukurura, uburyo ni ukongeramo gluten mu buryo butaziguye, kongeramo amazi bigomba kuba birenze ibicuruzwa bigenzurwa (nta gluten), igihe cyo gukurura ni kirekire.
Gukoresha gluten mu nganda zigaburira

Hamwe no kuzamura imibereho yabantu no gutandukanya indyo yuzuye, abantu ntibujuje ibicuruzwa gakondo gusa, ahubwo banakenera ibicuruzwa bitandukanye byo mumazi yo murwego rwohejuru hamwe nibikomoka kuri proteine ??nyinshi.
Mu nganda zigaburira ibiryo, gluten ikoreshwa mu gukora ibicuruzwa byo mu mazi byo mu rwego rwo hejuru nka crab, eel, shrimp hamwe n’ibindi bihuza ibiryo hamwe n’intungamubiri zongerera imbaraga intungamubiri, ibyo bikaba bitazamura agaciro k’imirire y’ibiryo gusa, ahubwo binateza imbere igipimo cyuzuye cyo gukoresha ibiryo mu musaruro w’ibiryo byahagaritswe, umutungo wacyo uhagarikwa nyuma yo kwinjiza amazi n’ubukonje bwa kamere.

Iyo ubushyuhe bwa gluten yo mu rwego rwo hejuru ari 30-80 ℃, irashobora guhumeka vuba inshuro 2 ubwinshi bwamazi, muri yo harimo proteyine ni 75% -80% (base yumye). Iyo gluten yumye ikurura amazi, intungamubiri za poroteyine ziragabanuka hamwe no kwiyongera kwamazi, kugeza igihe yinjije amazi ahagije, amazi arimo 65%, na proteyine irimo 25.27%. Iyi mikorere irashobora gukumira gutandukanya amazi no kunoza gufata neza amazi.
Iyo gluten ivanze rwose nibindi bikoresho mu biryo, kandi kubera ubushobozi bukomeye bwo gufatira hamwe, biroroshye gukora pellet, bigashyirwa mumazi nyuma yo gufata amazi, uduce duto twibiryo tuba twuzuye neza mumiterere y'urusobekerane rwa gluten hanyuma bigahagarikwa mumazi, kandi imirire ntikabura, ibyo bigatuma iterambere ryimikoreshereze yinyamaswa.

Ukurikije isesengura ryimirire ya gluten, ni isoko nziza ya proteine ??isanzwe ifite proteyine nyinshi hamwe na aside amine ihagije. Mu buryo nk'ubwo, mu nganda zigaburira, isoko nziza ya poroteyine irashobora gukoreshwa nk'ibiryo by'inyamaswa zo mu rwego rwo hejuru ndetse n'ibitungwa.

Ibikomoka ku bimera, ibikomoka ku bimera, amagi n’amata ibikomoka ku bimera, ibikomoka ku bimera byera imbuto, ibikomoka ku bimera byinshi igihe cyose gluten n’izindi poroteyine z’ibiribwa bivanze ku buryo butandukanye, kandi ukurikije ibiranga ibiryo by’amatungo ndetse no kutagira ibikoresho byingenzi kugira ngo bivangwe neza birashobora gukorwa mu biryo bitandukanye by’amatungo yihariye.

Kandi gluten yo mu rwego rwo hejuru ifite "uburyohe bwa alcool yoroheje" cyangwa "uburyohe bwimbuto nkeya" iyo ivanze nibindi bikoresho kugirango ikore ibiryo, dushobora kuvuga ko uburyohe butunganye, cyane cyane bubereye amatungo atandukanye, byongera cyane imikoreshereze yibiryo byayo.
Gukoresha gluten mu biryo bikomoka ku bimera

Indyo idafite inyama yashyizwe ku rutonde nk'imwe mu nzira y'ingenzi y'ibiribwa mu bihe biri imbere. Umubare munini wabantu barya ibikomoka ku bimera urimo utera iyi nzira imbere. Nyamara, hari ubwoko bwinshi bwibiryo bikomoka ku bimera, harimo ibiryo bikomoka ku bimera, amagi ndetse n’ibikomoka ku bimera. Mu myaka yashize, igipimo cy’imirire y’ibimera mu bigize indyo cyiyongereye vuba, cyane cyane mu bihugu by’iburengerazuba.

Abaguzi baha agaciro indyo y’ibikomoka ku bimera kubera impamvu zitandukanye, zirimo impungenge z’ubuzima (46%), ibyiringiro by’ubuzima bushingiye ku nyamaswa (15%), impungenge z’ibidukikije (4%), ingaruka z’umuryango n’inshuti (12%), impungenge z’imyitwarire (5%), cyangwa izindi mpamvu zitazwi (18%). Guhora udushya twibicuruzwa byateje imbere umusaruro wibiryo bikomoka ku bimera.

Gukoresha poroteyine y'ingano mu biribwa bikomoka ku bimera ntabwo ari ikintu gishya. Nko mu myaka irenga 100 ishize, ibicuruzwa bisimbuza inyama bishingiye kuri poroteyine y'ingano byamamaye mu Bushinwa, Uburusiya na Aziya y'Amajyepfo y'uburasirazuba.
Ukurikije poroteyine y'ingano ya viscoelastic, ibicuruzwa bifite imiterere isa ninyama, kandi bifite chewable nziza. Ukoresheje poroteyine yuzuye ingano, irashobora gukorwa mubiribwa bitandukanye bikomoka ku bimera, nk'inkoko y'ibikomoka ku bimera, isosi y'ibikomoka ku bimera, salade y'inkoko y'ibikomoka ku bimera, cake y'ibikomoka ku bimera hamwe na barbecue y'ibikomoka ku bimera.
Ibicuruzwa, usibye kugira imiterere isa ninyama muburyo, guhekenya no kugaragara neza, bifasha no gutanga proteine ??kumirire myiza. Iyo bivanze, gukata cyangwa guhonyora, birashobora kugumana imiterere ya fibrous no gukora isura isa ninyama, kandi irashobora gukoreshwa muburyo bwibikoresho bihenze bihenze, bikagabanya igiciro cyose cyibicuruzwa.

Gukoresha gluten mugutunganya inyama

Mu myaka yashize, muri rusange poroteyine ikora ingano yakoreshejwe nka binder, yuzuza cyangwa inyongera mugutunganya inyama, kandi ifite ibikorwa byinshi bifatika.
Ikoreshwa nka binder, irashobora kugira uruhare muburyo bwo guhuza inyama no guhuza ubwiza nubworoherane bwibicuruzwa byarangiye. Ikoreshwa mugukaranga ifu, irashobora gukora imiterere ya viscoelastic kandi igatezimbere amabara.
Iyo ikoreshejwe kubice byinkoko bikaranze, gukomera kwimiterere, umutobe hamwe no kugumana amazi yibicuruzwa byarangiye biratera imbere cyane, kandi ibinure bishobora kugabanuka kandi igihombo cyo gusaza gishobora kugabanuka.
Mugukiza inkoko cyangwa ibice byinyama, birashobora kunoza guhuza ibicuruzwa byarangiye, kugabanya igihombo cyo gukira, no kongera umusaruro wibicuruzwa.
Mugutunganya ibikomoka kuri cake yinyama, proteine ??yingano irashobora gukoreshwa nkibikoresho byombi hamwe nogukoresha amazi, bishobora guteza imbere imitungo.

Byongeye kandi, poroteyine y ingano nayo isanzwe ikoreshwa nkinyongera cyangwa yuzuza ibicuruzwa bya mince, bishobora kuzamura umusaruro wibicuruzwa no gusaza neza. Ibicuruzwa bya pulasitiki bya poroteyine by ingano bikoreshwa cyane mu nganda z’ibiribwa, kuva bikoreshwa nk'inyongera ku bicuruzwa by’inyama kugeza gutunganya imigati ikungahaye ku ntungamubiri ndetse n’ibiribwa bidasanzwe bikomoka ku bimera.
Mu myaka yashize, ikoreshwa cyane mubikorwa nyabyo byibikomoka ku nyama, bikoreshwa nkibikoresho fatizo byo gutunganya ibiryo nkibi birimo:
Hydrolyzed colloids / colloid, krahisi, hamwe na poroteyine y’ibimera. Ibinyamisogwe bya poroteyine byangiza ingano, bishobora gukuramo inshuro eshatu uburemere bw’amazi iyo bikase, byakoreshejwe neza mugutunganya hamburger, ibiryo biryoshye bya karry, ibikomoka ku nyama ziryoshye cyane, amabere yinkoko akaranze hamwe ninkoko zinkoko.
Kurugero, inkoko zikaranze zinkoko zirashobora gukoreshwa hamwe na protein yuzuye ingano 30%. Kwagura ikoreshwa rya poroteyine yuzuye ingano mu gutunganya inyama birashobora kugabanya ibiciro by’umusaruro ku gipimo cya 12% kugeza kuri 26%, kuzamura umusaruro w’ibicuruzwa 8% kugeza 9%, no kunoza imiterere y’ibicuruzwa. Poroteyine yuzuye ingano, hamwe nuburyohe butagereranywa, ntabwo ikeneye gupfuka uburyohe butari inyama no kongeramo ibirungo, bifasha kugabanya igiciro cyumusaruro wubwoko bwibikomoka ku nyama.
Intungamubiri za poroteyine zifite ingano zifite imiterere isa na fibre yinyama, bityo bikazamura imiterere rusange, imiterere nuburyohe bwibicuruzwa. Irashobora kandi gukoreshwa nk'inyongera kuri hamburger, muri patties zabanje gutekwa kandi zidatetse, irashobora guhuzwa na proteine ??yuzuye ingano kugeza kuri 40%.

Gukoresha gluten mubiryo bikungahaye ku ntungamubiri

Kugeza ubu, abantu bahora batezimbere ibiryo byihuse cyangwa ibiryo byubuzima kugirango bongere imbaraga cyangwa kubaka imitsi.
Mu myaka yashize, ingufu zikomeza ibiryo na proteyine zikomeza inganda zitunganya ibiribwa byateye imbere byihuse. Intungamubiri za poroteyine zirashobora gukoreshwa muburyo bwo kurya, urugero, urusobe rwibiryo byihuta kugirango bikomeze intungamubiri za oati. Ubu bwoko bwibiryo bikungahaye ku mirire bifite vitamine, imyunyu ngugu na proteyine zikenewe mu buvuzi.
Ingano ya poroteyine yuzuye ingano, muri ubu bwoko bwibiryo bikoreshwa mu kongera imirire, birashobora kandi gutanga umusaruro woroshye kandi woroshye. Kubera ko poroteyine yuzuye ingano ifite uburyohe butagereranywa, bityo umusaruro wubwoko bwibiryo byihuse hafi ya byose ntukeneye kongeramo ibirungo, bityo ubukungu bukaba bwiza.