Umthelela we-gluten ezicini ze-rheological zama-noodle kanye nokusetshenziswa kwawo

Umkhuba ubonisa ukuthi ukucindezela kwe-extrusion, amandla okugoba kanye nokucindezeleka okuqinile kwebha ngemuva kokwengeza i-gluten ngokusobala kuthuthukisiwe, ikakhulukazi umphumela we-macaroni uphawuleka kakhulu.

Umphumela wokwengeza i-gluten ngesikhathi sokuvutshelwa kwenhlama kanye nokusetshenziswa kwayo

Ngokocwaningo lokuhlola inani le-gluten engeziwe, ufulawa osetshenzisiwe kwakuyimpushana yesinkwa ekhethekile ekhiqizwa u-Huangshi, futhi ithuluzi kwakuyi-Brabander fermenter. Kwatholakala ukuthi phakathi kwebanga elithile, isikhathi sokuvutshelwa kwenhlama sancishiswa kancane kancane ngokwanda kwenani le-gluten elingeziwe.

Lokhu kungenxa yokuthi lapho ufulawa namanzi kuxutshwa, amaprotheni namanzi ayasebenzisana ukuze kwakheke ukwakheka kwe-viscoelastic-dimensional. Ngokukhula kokwengezwa kwe-gluten, ukwakheka kwenethiwekhi ye-gluten kahle kungabamba igesi eningi, ukuze inhlama ikhule ngokushesha. Uma ukuvutshelwa kuqhubeka, igesi ekhiqizwa ukuvutshelwa izokwelula ukwakheka kwe-helical yama-molecule amaprotheni. Kule nqubo, i-intermolecular -SS- izoguqulwa ibe yi-intramolecular -SS-, njengokuxuba ngokweqile kwenza ukugcinwa kwegesi kubi, ngakho-ke njengoba inani le-gluten elingeziwe likhuphuka, isikhathi sokuvutshelwa kwenhlama sifinyezwa kancane kancane.
Umthelela we-gluten kwikhwalithi yemikhiqizo ebhakiwe kanye nokusetshenziswa kwayo

Khetha impushana yesinkwa ekhethekile ethengiswa emakethe, ngokuhlolwa kokuthola izici zokubhaka zesinkwa esinomthamo ohlukile we-gluten, izici zokubhaka zesinkwa ziba ngcono ngemva kokwengeza impushana ye-gluten. Kodwa-ke, kufanele kuqashelwe ukuthi inani lokwengezwa kwalo alikwazi ukunyuswa ngaphandle komkhawulo, ngoba ngemva kokwanda ngezinga elithile, ukwanda kwevolumu kuba kuncane, futhi kuyoba nemigqa eminingi emaphethelweni oqweqwe lwesinkwa, ukuze isikhumba singabi bushelelezi, futhi singase senze isinkwa sibonakale sishisiwe futhi inyama ayivuthwanga, futhi akuwona umnotho. Ngokuvamile okwengezwe ku-protein ye-13% kuya ku-14% yiyona efanele kakhulu.

Ngamafuphi, ngokwanda kwenani le-gluten, isakhiwo se-bread core silungile, ama-pores afana ne-spongy, ikhwalithi iyathuthukiswa, futhi umthamo othize wesinkwa uyanda, futhi isinkwa sinwebeka kakhulu.

Ngaphezu kwalokho, umbala wemikhiqizo ebhakiwe ikakhulukazi ngenxa yokusabela kwe-Maillard kanye nokusabela kwe-caramelization. Ngokungezwa kwe-gluten, iqembu lamahhala lama-amino amaprotheni lithintana noshukela, okwenza kube ngcono ukusabela kwe-Maillard, ngakho ukwanda kwe-gluten kuzokwenza isinkwa sibe nombala omnyama, ukunambitheka okunamandla nomphumela ongcono.

Ukusetshenziswa kwe-gluten embonini yokudla

Ukusetshenziswa kwe-gluten emkhakheni wokudla kuhlanganisa imikhiqizo yempushana, imikhiqizo yokunamathisela, imikhiqizo ye-granular kanye ne-fiber emikhiqizweni yendabuko, njenge-gluten ethosiwe, i-mildew gluten, inyama yasendulo, inkukhu yemifino, idada lemifino, isoseji yemifino, i-gluten yamafutha nokunye.
Uma kuqhathaniswa namaprotheni kabhontshisi wesoya, i-viscoelasticity yayo eyingqayizivele kanye ne-emulsification kungenye inzuzo ehlukile, futhi inomsoco futhi ingasetshenziswa kabanzi embonini yokudla. Ngokuthuthuka kwekhwalithi ye-gluten, ikakhulukazi ukuthuthukiswa kobuchwepheshe bokukhiqiza i-denatured gluten nokwehla kungazelelwe kwezinga lokushisa elishisayo, ububanzi bokusetshenziswa kwayo buye banwetshwa, futhi manje isisetshenziswa kabanzi emfuyweni nasemikhiqizweni ecolisisiwe yasemanzini. Ibuye isetshenziswe kabanzi kuma-elastic reinforcers ukuze kuthuthukiswe futhi kusetshenziswe njengama-protein reinforcers.
Ukusetshenziswa kwe-gluten emikhiqizweni yenyama yezilwane

I-Gluten isetshenziswa emikhiqizweni yenyama, futhi i-thermal denaturation (ukuqina) yisizathu esiyinhloko sokubambezeleka kwayo ukusetshenziswa.
Ngaphansi kwezimo ezijwayelekile, izinga lokushisa elishisayo lokuqiniswa kwe-gluten lingaphezu kuka-80 ° C, futhi izinga lokushisa lokushisa inzalo lemikhiqizo ecutshungulwayo liyi-70-75 ° C, kulokhu kushisa okuphansi, i-gluten inzima ukudlala umphumela wayo ofanele.
Ngakho-ke, i-gluten esetshenziselwa ukucutshungulwa kwemikhiqizo yemfuyo ngokuvamile i-gluten ye-denatured ecutshungulwa nama-ejenti anciphisa noma ama-enzyme ngokwezinga elithile, ngoba izinga lokushisa lokushisa kwe-gluten ye-denatured liyancipha cishe ngo-65-70 ° C, ngakho-ke ingasetshenziswa njengendlela yokuqinisa nokunwebeka emikhiqizweni yesoseji, inani elingeziwe liyi-2% -3%. Uma i-gluten isetshenziswa kumasoseji enyama enamafutha neminye imikhiqizo, i-emulsification yayo isetshenziswa kakhulu.

Ukusetshenziswa kwe-gluten emikhiqizweni yasemanzini

Ngemva kokwengeza i-gluten ekhekheni lenhlanzi, i-gluten yabuyela esimweni senethiwekhi ye-gluten ethambile ngokumuncwa kwamanzi, futhi ngesikhathi esifanayo, i-gluten yanwetshwa ngokulinganayo enyameni ngemva kokuxova. Ngokushisa, i-gluten yaqhubeka imunca amanzi nokushisa kwe-denaturate, okuholele kumphumela wokuqinisa ukunwebeka kwekhekhe lezinhlanzi.
Inani elingeziwe ngokuvamile lilawulwa ku-2% -4% lanele, kodwa kufanele linyuswe noma lehliswe ngokuya ngezinto zokusetshenziswa, inhloso yokusetshenziswa, njll., ngemva kokwengeza kuze kube yilapho amanzi emuncwa ngokugcwele, agxilise, futhi wengeze izikhathi ezingu-1-2 inani le-gluten njengoba kudingeka. Isibonelo, ukungezwa kwe-gluten emabhola ezinhlanzi ezithosiwe kungaba nomphumela ofanayo, ikakhulukazi ngenani elikhulu lemifino exubekile nezinye izinto zokusetshenziswa, ezingathuthukisa ukunamathela futhi zivimbele ukunwebeka nokuthinta ukwehla okubangelwa ukuphuma kwamanzi emifino.

Ekukhiqizeni amasoseji ezinhlanzi, kusukela ekuphepheni kokucatshangelwa kokudla, ngokuvamile ungasebenzisi ama-preservatives, esikhundleni sokusebenzisa ukwelashwa kokushisa okushisa okuphezulu ukuze kuzuzwe inhloso yokuvala inzalo yokucindezela okukhulu. Kodwa-ke, uma ingxenye yezinhlanzi ezigayiwe ezisezingeni eliphansi endaweni eluhlaza iphezulu, khona-ke ukwelashwa kokushisa okuphezulu ngokwemvelo kulula ukubangela ukuba izinga lomkhiqizo linciphe, futhi ukungezwa kwe-gluten kungafeza ngempumelelo inhloso yokuvimbela lesi sici.
Ngokungeza i-gluten ukuze ubuyisele ku-gluten, bese ugcwalisa i-casing nokulinganisa amandla ejeli lapho ushiswa emazingeni okushisa ahlukahlukene, ukushisa ku-130 ° C, amandla ejeli awazange anciphe.
Inani le-gluten elifakwe ku-sausage yezinhlanzi liyi-3% -6%, kodwa lidinga ukushintsha inani ngokusho kwesimo sezinto zokusetshenziswa, izimo zokuvala inzalo, isikhathi sokwengeza i-gluten enyameni kufanele sikhethwe ngemva kokwengeza amafutha nokugqugquzela, indlela yokwengeza ngokuqondile i-gluten, engeza amanzi kufanele ibe ngaphezu komkhiqizo wokulawula (ngaphandle kwe-gluten), isikhathi esishukumisayo sincane.
Ukusetshenziswa kwe-gluten embonini yokudla

Ngokuthuthuka kwezinga lokuphila kwabantu kanye nokuhlukahluka kokudla, abantu abahlangani nje kuphela nemikhiqizo yesintu, kodwa futhi nesidingo semikhiqizo yasemanzini esezingeni eliphezulu kanye nemikhiqizo yezilwane enamaprotheni amaningi.
Embonini yezokudla, i-gluten isetshenziselwa ukukhiqiza imikhiqizo yasemanzini yezinga eliphezulu efana nenkalankala, umbokwane, izimfanzi nokunye okuhlanganisa ukudla kanye nezithasiselo eziqinisa izakhi, ezingathuthukisi nje kuphela inani lokudla okunomsoco, kodwa futhi zithuthukise izinga lokusebenzisa okuphelele kokuphakelayo ekukhiqizeni ukudla okumisiwe, impahla yayo yokumiswa ngemva kokumuncwa kwamanzi kanye nemvelo ye-viscoelastic.

Uma izinga lokushisa eliphezulu le-gluten liyi-30-80℃, lingaphefumula ngokushesha izikhathi ezi-2 ubukhulu bamanzi, lapho okuqukethwe kwamaprotheni kungu-75% -80% (isisekelo esomile). Lapho i-gluten eyisisekelo esomile imunca amanzi, okuqukethwe kwamaprotheni kuncipha ngokwanda kokumuncwa kwamanzi, kuze kube yilapho imunca amanzi anele, okuqukethwe kwamanzi kungu-65%, futhi amaprotheni aqukethe u-25.27%. Lokhu kusebenza kungavimbela ukuhlukaniswa kwamanzi futhi kuthuthukise ukugcinwa kwamanzi.
Uma i-gluten ixubene ngokugcwele nezinye izithako ekudleni, futhi ngenxa yekhono layo eliqinile lokunamathela, kulula ukwenza ama-pellets, afakwe emanzini ngemva kokumunca amanzi, izinhlayiya zokudla zimbozwe ngokugcwele esakhiweni senethiwekhi ye-gluten emanzi futhi imisiwe emanzini, futhi umsoco awulahleki, okuthuthukisa kakhulu izinga lokusetshenziswa kwezilwane.

Ngokuya kokuhlaziywa kokwakheka kokudla okunomsoco kwe-gluten, iwumthombo wamaprotheni wemvelo ofanele onokuqukethwe kwamaprotheni amaningi kanye nokwakheka kwe-amino acid eyanele. Ngokufanayo, embonini yokudla, umthombo wawo omuhle kakhulu wamaprotheni ungasetshenziswa njengokuphakela kwezilwane nezilwane ezifuywayo ezisezingeni eliphezulu.

Imifino, ubisi imifino, amaqanda kanye nobisi imifino, izithelo imifino, mass imifino inqobo nje uma gluten kanye namanye amaprotheni okudla exutshwe ngezilinganiso ezihlukahlukene, futhi ngokusho izici zokudla kwezilwane kanye nokuntuleka kwayo izithako ezibalulekile for ingxube enengqondo ingenziwa ezihlukahlukene isilwane ukudla okukhethekile.

Futhi i-gluten yezinga eliphezulu ine "ukunambitheka kotshwala okulula" noma "ukunambitheka okusanhlamvu okuncane" lapho ixubene nezinye izithako zokwenza okuphakelayo, kungashiwo ukuthi ukunambitheka kuphelele, kulungele ikakhulukazi izilwane ezifuywayo ezihlukahlukene, okwandisa kakhulu ukusetshenziswa kokuphakelayo kwayo.
Ukusetshenziswa kwe-gluten ekudleni kwemifino

Ukudla okungenanyama kufakwe ohlwini njengenye yezindlela zokudla ezibalulekile esikhathini esizayo. Inani elandayo labantu abadla imifino liqhubekisela phambili lo mkhuba. Kodwa-ke, kunezinhlobo eziningi zokudla kwemifino, okuhlanganisa ukudla okuqinile kwemifino, amaqanda kanye ne-semi-vegetarian. Eminyakeni yamuva, inani lokudla kwemifino ekubunjweni kokudla liye landa ngokushesha, ikakhulukazi emazweni aseNtshonalanga.

Abathengi bayakwazisa ukudla kwemifino ngenxa yezizathu ezihlukahlukene, okuhlanganisa ukukhathazeka kwezempilo (46%), ukuqinisekiswa kokuphila okusekelwe ezilwaneni (15%), ukukhathazeka kwemvelo (4%), amathonya omndeni nabangane (12%), ukukhathazeka ngokuziphatha (5%), noma ezinye izizathu ezingaqinisekile (18%), ngokusho kocwaningo. Ukuqamba okusha okuqhubekayo kwemikhiqizo kukhuthaze nokukhiqizwa kokudla okukhethekile kwemifino.

Ukusetshenziswa kwamaprotheni kakolweni ekudleni kwemifino akuyona into entsha. Eminyakeni engaphezu kweyi-100 edlule, imikhiqizo ethatha indawo yenyama esekelwe kumaprotheni kakolweni ibidumile e-China, eRussia naseNingizimu-mpumalanga ye-Asia.
Ngokusekelwe kumaprotheni e-viscoelastic kakolweni, imikhiqizo inokuthungwa okufana nenyama, futhi inokuhlafuna okuhle. Ngokusebenzisa iphrotheni eyenziwe ngepulasitiki kakolweni, ingenziwa ibe izinhlobonhlobo zokudla okukhethekile kwemifino, njengenkukhu yemifino, isoseji lemifino yasentshonalanga, isaladi yenkukhu yemifino, ikhekhe le-crab yemifino kanye ne-barbecue yemifino.
Le mikhiqizo, ngaphezu kokuba nokuthungwa okufana nenyama ngesakhiwo, ukuhlafuna nokubukeka okujabulisayo, iphinde isize ukuhlinzeka ngamaprotheni ekudleni okunempilo. Uma ixutshwe, isikiwe noma igaywe, ingagcina ukuthungwa okune-fibrous futhi yakhe ukubukeka okufana nenyama, futhi ingasetshenziswa njengenye indlela yempahla eluhlaza ebiza kakhulu, ukunciphisa izindleko eziphelele zomkhiqizo.

Ukusetshenziswa kwe-gluten ekucubunguleni inyama

Ngokuhamba kweminyaka, amaprotheni kakolweni asebenzayo ngokuvamile asetshenziswa njenge-binder, filler noma isengezo sokucubungula inyama, futhi inezinhlelo zokusebenza eziningi zokukhiqiza ezisebenzayo.
Isetshenziswa njenge-binder, ingadlala indima yokuxhumanisa isakhiwo senyama futhi ithuthukise i-viscosity kanye nokunwebeka komkhiqizo ophelile. Isetshenziselwa ukuthosa i-steak, ingakha ukuthungwa kwe-viscoelastic futhi ithuthukise ukusimama kombala.
Uma isetshenziselwa izicucu zezinkukhu ezithosiwe, ukuqina kwesakhiwo, i-juiciness nokugcinwa kwamanzi omkhiqizo oqediwe kuthuthukiswa kakhulu, futhi ukunamathela kwamafutha kungancishiswa futhi ukulahlekelwa ukuguga kungancishiswa.
Ukuze ukwelashwa kwenkukhu noma izingcezu zenyama, kungathuthukisa ukunamathela komkhiqizo oqediwe, kunciphise ukulahlekelwa ukuphulukiswa, futhi kuthuthukise isivuno somkhiqizo.
Ekucutshungulweni kwemikhiqizo yekhekhe lenyama, amaprotheni kakolweni angasetshenziswa njenge-binder kanye ne-ejenti yokumunca amanzi, engathuthukisa impahla yokusika.

Ngaphezu kwalokho, amaprotheni kakolweni abuye asetshenziswe ngokuvamile njengesengezo noma isigcwalisi semikhiqizo ye-mince, engathuthukisa isivuno somkhiqizo nokuzinza kokuguga. Imikhiqizo eyenziwe ngepulasitiki yamaprotheni kakolweni isetshenziswa kakhulu embonini yokudla, kusukela ekusetshenzisweni njengezithako zemikhiqizo yenyama kuya ekucubunguleni isinkwa esinezakhi kanye nokudla okukhethekile kwemifino.
Eminyakeni edlule, esetshenziswa kabanzi ekukhiqizweni kwemikhiqizo yenyama, esetshenziswa njengezinto ezingavuthiwe zokucubungula ukudla okunjalo kufaka:
I-Hydrolyzed colloids/colloid, isitashi, namaprotheni ezitshalo enziwe ngepulasitiki. Imikhiqizo kakolweni eyenziwe ngamaphrotheni, ekwazi ukumunca amanzi aphindwe kathathu kunesisindo sayo uma isisikiwe, isetshenziswe ngempumelelo ekugayweni kwama-hamburger, ukudla okunambitheka kwekhari, imikhiqizo yenyama ebabayo eyisitshulu, amabele enkukhu ethosiwe kanye nezinqamu zenkukhu.
Isibonelo, ama-nuggets enkukhu ethosiwe angasetshenziswa ne-hydrated wheat texture protein 30%. Ukwandisa ukusetshenziswa kweprotheyini yokuthungwa kukakolweni ekucutshungulweni kwenyama ngokuvamile kunganciphisa izindleko zokukhiqiza ngo-12% kuya ku-26%, kuthuthukise isivuno somkhiqizo ngo-8% kuya ku-9%, futhi kuthuthukise ukuthungwa komkhiqizo. Iphrotheni yokuthungwa kukakolweni, ene-flavour emaphakathi, ayidingi ukumboza ukunambitheka okungeyona inyama futhi yengeze izinongo, okusiza ekunciphiseni izindleko zokukhiqiza lolu hlobo lwemikhiqizo yenyama.
Amaprotheni epulasitiki kakolweni anezakhiwo zokubukeka ezifana nezintambo ezinomzimba, ngaleyo ndlela athuthukise izici eziphelele, ukuthungwa nokunambitha komkhiqizo. Ingasetshenziswa futhi njengesengezo sama-hamburgers, kuma-patties aphekwe ngaphambilini futhi angaphekiwe, ingahlanganiswa neprotheni ye-hydrated kakolweni wokuthungwa kuze kufike ku-40%.

Ukusetshenziswa kwe-gluten ekudleni okunomsoco

Njengamanje, abantu bahlala bethuthukisa ukudla okusheshayo okunempilo noma ukudla okunempilo ukukhulisa amandla noma ukwakha imisipha.
Eminyakeni yamuva nje, imboni yokucubungula ukudla okuqiniswe amandla kanye namaprotheni ithuthuke ngokushesha. Amaprotheni enziwe ngepulasitiki kakolweni angasetshenziswa ekwakhiweni kokudla okunjalo, ngokwesibonelo, ukudla okune-plasticized fast ukuze kuqiniswe ukondleka kwama-oats. Lolu hlobo lokudla okunomsoco lunamavithamini, amaminerali namaprotheni adingekayo ekunakekelweni kwezempilo.
Amaprotheni enziwe ngepulasitiki kakolweni, kulolu hlobo lokudla olusetshenziswa njengesithuthukisi somsoco, nawo angaveza umphumela ocwebile futhi othambile. Ngoba amaprotheni okuthungwa kukakolweni ane-flavour elinganiselayo, ngakho ukukhiqizwa kwalolu hlobo lokudla okusheshayo cishe asikho isidingo sokwengeza izinongo, ngakho-ke umnotho ungcono.