g\u0131da katk\u0131 maddeleri<\/strong><\/a> ve yard\u0131mc\u0131 maddeler, sterilizasyon, so\u011futma, lactobacillus fermantasyon ajan\u0131 k\u00fclt\u00fcr\u00fcn\u00fcn a\u015f\u0131lanmas\u0131 ve fermantasyondan sonra ve daha sonra aktif (past\u00f6rize edilmemi\u015f) veya inaktif (sterilize edilmi\u015f) i\u00e7eceklerin seyreltilmesiyle yap\u0131l\u0131r. Aktif bakteri i\u00e7ecekleri belirli miktarda faydal\u0131 bakteri i\u00e7ermesine ra\u011fmen, insan sindirim sisteminden sonra faydal\u0131 bakteriler \u00e7ok az kal\u0131r, besinsel sa\u011fl\u0131k i\u015flevleri b\u00fcy\u00fck \u00f6l\u00e7\u00fcde azal\u0131r. \u0130naktif bakteri i\u00e7eceklerinin besleyici sa\u011fl\u0131k fonksiyonu daha da s\u0131n\u0131rl\u0131d\u0131r.<\/p>\n <\/p>\n
Laktik asit bakteri i\u00e7eceklerinin besleyici ve i\u015flevsel bile\u015fenlerinin nas\u0131l geli\u015ftirilece\u011fi her s\u00fctl\u00fc i\u00e7ecek \u00fcreticisinin \u00f6n\u00fcnde duran bir sorundur. Suda \u00e7\u00f6z\u00fcnen diyet lifi, s\u00fctl\u00fc i\u00e7ecek \u00fcreticilerinin \u00e7o\u011funlu\u011fu i\u00e7in \u00fcst\u00fcn sa\u011fl\u0131k etkileri ile iyi bir se\u00e7im sa\u011flayarak yeni bir umut getirmektedir.<\/p>\n
<\/p>\n
Form\u00fcl tasar\u0131m\u0131: 30% yo\u011furt, meyve glikoz \u015furubu (71%) 8%, 2% sukroz, 6% suda \u00e7\u00f6z\u00fcn\u00fcr diyet lifi, pektin 0,4%, meyve suyu (6%) 45%, laktik asit 0,1%, aroma 0,1%, su 47,4%.<\/p>\n
<\/p>\n
3. Suda \u00e7\u00f6z\u00fcnen diyet lifinin i\u00e7eceklere uygulanmas\u0131
\nDiyet lifli i\u00e7ecekler, Bat\u0131'da \u00e7ok pop\u00fcler olan fonksiyonel i\u00e7eceklerdir. Susuzlu\u011fu giderebilir, su takviyesi yapabilir, ayn\u0131 zamanda v\u00fccuda gerekli diyet lifini sa\u011flayabilir. Bu \u00fcr\u00fcnler, \u00f6zellikle suda \u00e7\u00f6z\u00fcnen diyet lifi Avrupa ve Amerika Birle\u015fik Devletleri'nde, Japonya'da ve di\u011fer geli\u015fmi\u015f \u00fclkelerde daha pop\u00fclerdir. \u00d6rne\u011fin Japon Coca-Cola \u015eirketi Japonya'da yayg\u0131n olarak diyet lifi i\u00e7eren maden suyu \u00fcretmi\u015ftir; ayr\u0131ca Bat\u0131 Avrupa \u00fclkeleri ve Amerika Birle\u015fik Devletleri'nde y\u00fcksek lifli portakal suyu, y\u00fcksek lifli \u00e7ay da \u00e7ok yayg\u0131nd\u0131r; mevcut yerli Huiyuan \u015firketi y\u00fcksek lifli meyve suyu geli\u015ftirmi\u015f ve \u00fcretmi\u015ftir, Beijing Sanyuan Dairy y\u00fcksek lifli s\u00fct piyasaya s\u00fcrm\u00fc\u015ft\u00fcr.<\/p>\n
<\/p>\n
Uzun s\u00fcreli i\u00e7me, ba\u011f\u0131rsak sistemini p\u00fcr\u00fczs\u00fcz hale getirebilir, kab\u0131zl\u0131\u011f\u0131 \u00f6nleyebilir ve kolesterol\u00fc d\u00fc\u015f\u00fcrebilir, kan lipitlerini, kan \u015fekerini d\u00fczenleyebilir, \u00f6zellikle orta ya\u015fl\u0131 ve ya\u015fl\u0131 insanlar, diyabetik hastalar ve obez insanlar i\u00e7in kilo vermeye yard\u0131mc\u0131 olabilir. \u0130\u00e7ecek uygulamas\u0131nda \u00f6zellikleri a\u015fa\u011f\u0131daki gibidir: A, suda \u00e7\u00f6z\u00fcn\u00fcr diyet lifi i\u00e7eren i\u00e7ecekler i\u00e7mek, i\u00e7icinin besinleri ayn\u0131 anda emmesini sa\u011flayabilir, tokluk hissini art\u0131rabilir, kalorik maddelerin al\u0131m\u0131n\u0131 azaltabilir, uzun s\u00fcreli t\u00fcketim kilo kayb\u0131n\u0131 kontrol etmeye \u00f6nemli \u00f6l\u00e7\u00fcde yard\u0131mc\u0131 olabilir, \u00f6zellikle gen\u00e7 ve orta ya\u015fl\u0131 obez insanlar i\u00e7in uygundur; B, suda \u00e7\u00f6z\u00fcn\u00fcr diyet lifi kullan\u0131m\u0131ndan sonra i\u00e7ecekte, i\u00e7ecek di\u011fer partik\u00fclleri e\u015fit olarak da\u011f\u0131t\u0131lm\u0131\u015f \u00e7\u00f6zelti yapmak i\u00e7in kullan\u0131labilir, tortula\u015fma ve katmanla\u015fma fenomeni \u00fcretmek kolay de\u011fildir. Katmanla\u015fma fenomeninin \u00e7\u00f6kelme ve katmanla\u015fma \u00fcretmesi kolay de\u011fildir.<\/p>\n
<\/p>\n
4. Bebek mamalar\u0131nda uygulama
\nBebekler ve k\u00fc\u00e7\u00fck \u00e7ocuklar, \u00f6zellikle s\u00fctten kesildikten sonra, v\u00fccuttaki bifidobakterilerin ani bir \u015fekilde azalmas\u0131na neden olur, bu da ishal ve i\u015ftahs\u0131zl\u0131\u011fa, geli\u015fimsel gecikmeye ve besinlerin daha d\u00fc\u015f\u00fck kullan\u0131m oran\u0131na yol a\u00e7ar. Suda \u00e7\u00f6z\u00fcnen diyet lifli g\u0131da t\u00fcketimi, besinlerin kullan\u0131m oran\u0131n\u0131 art\u0131rabilir ve kalsiyum, demir, \u00e7inko ve di\u011fer eser elementlerin emilimini te\u015fvik edebilir.<\/p>\n
<\/p>\n
5. \u015eekerlemede uygulama
\n\u015eekerleme end\u00fcstrisinin gelecekteki geli\u015fimi kademeli olarak d\u00fc\u015f\u00fck \u015fekerli, d\u00fc\u015f\u00fck ya\u011fl\u0131, hem lezzetli hem de besleyici geli\u015fim y\u00f6n\u00fcne do\u011fru e\u011filim g\u00f6stermektedir. Geli\u015fmi\u015f \u00fclkelerde, d\u00fc\u015f\u00fck enerjili \u015fekerlemelerin pazar pay\u0131 her ge\u00e7en y\u0131l artmakta ve t\u00fcm \u015fekerleme pazar\u0131n\u0131 tekeline alma konusunda g\u00fc\u00e7l\u00fc bir ivme g\u00f6stermektedir. \u015eekerleme pazar\u0131nda \u00f6nemli bir d\u00fc\u015f\u00fck enerjili g\u0131da bile\u015feni olarak suda \u00e7\u00f6z\u00fcnen diyet lifi \u00e7ok faydal\u0131d\u0131r.<\/p>\n
<\/p>\n
Suda \u00e7\u00f6z\u00fcnen diyet lifi (Polidekstroz) t\u00fcm \u015fekerleme form\u00fclasyonlar\u0131nda glikoz \u015furubu yerine kullan\u0131labilir ve sakarozun yerini almak \u00fczere di\u011fer alternatif tatland\u0131r\u0131c\u0131larla birlikte kullan\u0131labilir.<\/p>\n
<\/p>\n
6. Suda \u00e7\u00f6z\u00fcnen diyet lifinin et \u00fcr\u00fcnlerine uygulanmas\u0131
\nEt \u00fcr\u00fcnlerine suda \u00e7\u00f6z\u00fcnen diyet lifi eklendi\u011finde, diyet lifi ve protein, \u0131s\u0131ya dayan\u0131kl\u0131 bir jel olu\u015fturmak i\u00e7in tuz ve hidrofobik ba\u011flar yoluyla birbirleriyle etkile\u015fime girer ve \u00e7\u00f6z\u00fcn\u00fcr diyet lifi ile proteinin etkile\u015fimiyle olu\u015fan kompleks, yeni bir jelle\u015fme g\u00f6vdesi t\u00fcr\u00fcd\u00fcr.<\/p>\n
<\/p>\n
Ayr\u0131ca, diyet lifi aroma maddelerini emebilir ve aroma maddelerinin u\u00e7mas\u0131n\u0131 \u00f6nleyebilir. Buna ek olarak, diyet lifi ayn\u0131 zamanda m\u00fckemmel bir ya\u011f ikamesidir, y\u00fcksek protein, y\u00fcksek diyet lifi, d\u00fc\u015f\u00fck ya\u011f, d\u00fc\u015f\u00fck tuz, sa\u011fl\u0131k fonksiyonlar\u0131 ile d\u00fc\u015f\u00fck kalorili jambon sosis \u00fcretebilir.<\/p>\n
<\/p>\n
7. Makarna \u00fcr\u00fcnlerinin uygulanmas\u0131nda suda \u00e7\u00f6z\u00fcnen diyet lifi
\n(1) Ekmek, buharda pi\u015firilmi\u015f ekmek, pirin\u00e7 ve eri\u015ftelerde uygulama
\nEkmek, b\u00fcy\u00fck bir sat\u0131\u015f hacmine sahip d\u00fcnya \u00e7ap\u0131nda pop\u00fcler bir g\u0131da haline gelmi\u015ftir. Avrupa ve Amerika Birle\u015fik Devletleri'nde, \u00e7o\u011fu ekme\u011fe de\u011fi\u015fen derecelerde diyet lifi eklenir ve baz\u0131 \u00e7al\u0131\u015fmalar, farkl\u0131 diyet lifi t\u00fcrlerinin eklenmesinin ekme\u011fin rengini de art\u0131rabilece\u011fini ve iyile\u015ftirebilece\u011fini g\u00f6stermi\u015ftir. Buharda pi\u015firilmi\u015f ekme\u011fe diyet lifi eklemek, genellikle unun 3% ila 6%'sini eklemek daha uygundur. Diyet lifi eklenmesi hamurun gl\u00fctenini g\u00fc\u00e7lendirebilir, kafes \u00e7\u00f6reklerinin tad\u0131 g\u00fczelle\u015fir, \u00f6zel bir lezzete sahip olur.<\/p>\n
<\/p>\n
Pirincin de kabar\u0131k ve ho\u015f kokulu g\u00fczel bir tad\u0131 vard\u0131r, iki temel g\u0131da genellikle diyet lifi ekleyerek genel halk sa\u011fl\u0131\u011f\u0131 i\u00e7in faydal\u0131 olacakt\u0131r. Eri\u015fteye diyet lifi eklendi\u011finde, genellikle uygun miktar 3% ila 6%'dir. Ancak farkl\u0131 t\u00fcrde lif etkisi farkl\u0131d\u0131r, baz\u0131lar\u0131 \u00e7i\u011f eri\u015ftelerin g\u00fcc\u00fcne eklenir, zay\u0131flar, i\u015flenmi\u015f eri\u015ftelerin genel ilavesinin g\u00fcc\u00fcn\u00fc art\u0131rmak yerine pi\u015firilebilir tokluk iyidir, pi\u015firmeye ve \u0131slatmaya dayan\u0131kl\u0131d\u0131r. Eri\u015fte ekleme teknolojisinin anahtar\u0131, ekleme miktar\u0131na ve farkl\u0131 diyet lifi t\u00fcrlerine hakim olmakt\u0131r.<\/p>\n
<\/p>\n
(2) Kurabiye ve hamur i\u015flerinde uygulama
\nUn gluten kalitesi gereksinimlerinde kurabiye pi\u015firme \u00e7ok d\u00fc\u015f\u00fckt\u00fcr, ancak ayn\u0131 zamanda daha b\u00fcy\u00fck oranda diyet lifi eklenmesini kolayla\u015ft\u0131rmak i\u00e7in, bu nedenle esas olarak lif i\u015flevi olmak \u00fczere \u00e7e\u015fitli sa\u011fl\u0131k bak\u0131m \u00e7erezlerinin \u00fcretimine elveri\u015flidir. \u00d6te yandan hamur i\u015fleri, \u00fcretimde \u00e7ok fazla su i\u00e7erir, bu da pi\u015firme s\u0131ras\u0131nda kat\u0131la\u015farak kabar\u0131k \u00fcr\u00fcnlere d\u00f6n\u00fc\u015f\u00fcr ve kaliteyi etkiler. Hamur i\u015fine eklenen suda \u00e7\u00f6z\u00fcn\u00fcr diyet lifi, \u00fcr\u00fcn\u00fc yumu\u015fak, nemli tutabilir, raf \u00f6mr\u00fcn\u00fc art\u0131rabilir, raf \u00f6mr\u00fcn\u00fc uzatabilir.<\/p>\n
<\/p>\n
8. Spor yiyecekleri<\/p>\n
Diyet lifi y\u00fcksek derecede su tutma \u00f6zelli\u011fine sahiptir, k\u00fc\u00e7\u00fck, emici hacmin g\u00f6receli hacmi, ba\u011f\u0131rsak sistemi \u00fczerinde bir hacim etkisi yarat\u0131r, tokluk hissi ile sonu\u00e7lan\u0131r, diyet lifi al\u0131m\u0131 kan \u015fekeri de\u011ferlerini d\u00fc\u015f\u00fcrebilir, b\u00f6ylece sporda yap\u0131lan spor g\u0131dalar\u0131n\u0131n iki \u00f6zelli\u011fine dayanarak yava\u015f bir enerji sal\u0131n\u0131m\u0131 sa\u011flar veya t\u00fcketimden \u00f6nce ve sonra spora kat\u0131l\u0131r.<\/p>\n
<\/p>\n
9. Dondurulmu\u015f g\u0131da
\nHamur olu\u015fumunu ve \u00fcr\u00fcnlerin su tutma \u00f6zelli\u011fini artt\u0131r\u0131r. Ekleme y\u00f6ntemi: toplam tuzak miktar\u0131na g\u00f6re yakla\u015f\u0131k 1%, diyet lifi a\u011f\u0131rl\u0131\u011f\u0131n\u0131n 3-5 kat\u0131 su ekleyin ve tuzaklar kar\u0131\u015f\u0131mla birlikte olabilir.<\/p>\n
<\/p>\n
10. Sos \u00fcr\u00fcnlerinde
\n\u0130yi su emme ve su tutma, \u00fcr\u00fcn\u00fcn meyve suyu viskozitesini art\u0131rma, duyusal \u00f6zellikleri iyile\u015ftirme, homojen, delaminasyonsuz.<\/p>\n
Kurabiye \u00fcretimi i\u00e7in ham ve yard\u0131mc\u0131 malzemeler temel olarak un, \u015feker, ya\u011f, ni\u015fasta, maya, tuz ve benzerlerini i\u00e7erir. Ham ve yard\u0131mc\u0131 maddelerin kalitesi ve \u00f6n i\u015flemin y\u00f6ntemi ve etkisi \u00fcr\u00fcnlerin kalitesini do\u011frudan etkiler.<\/p>\n
<\/p>\n
Un<\/p>\n
(I) S\u00fcnek \u00e7erezler<\/p>\n
Sert kurabiye \u00fcretimi i\u00e7in bu\u011fday unu, orta gluten esnekli\u011fi, iyi uzayabilirlik, unun d\u00fc\u015f\u00fck gluten i\u00e7eri\u011fi, genellikle 21% ila 28% \u0131slak gluten i\u00e7eri\u011fi kullanmak uygundur. Gluten i\u00e7eri\u011fi y\u00fcksekse, g\u00fc\u00e7l\u00fc gluten, kurabiye \u00fcretiminin k\u00fc\u00e7\u00fclmesi, deformasyonu, tad\u0131 bordo, y\u00fczey kabarmas\u0131 kolayd\u0131r, bu nedenle gluten i\u00e7eri\u011fi \u00e7ok y\u00fcksek bu\u011fday unu, seyreltmek, ayarlamak i\u00e7in uygun miktarda ni\u015fasta eklemek uygundur; gluten i\u00e7eri\u011fi \u00e7ok d\u00fc\u015f\u00fckse, zay\u0131f gluten, kurabiyeler \u00e7atlayacak, k\u0131r\u0131lmas\u0131 kolay olacakt\u0131r.<\/p>\n
<\/p>\n
(B) tatl\u0131 ve \u00e7\u0131t\u0131r kurabiyeler<\/p>\n
Tatl\u0131 ve gevrek kurabiye unu \u00fcretimi, zay\u0131f gl\u00fctenli unun yumu\u015fak bu\u011fday i\u015flenmesi, 19% ila 22% \u0131slak gl\u00fcten i\u00e7eri\u011fi gereksinimleri, gl\u00fcten \u00e7ok g\u00fc\u00e7l\u00fc ise, yine de ni\u015fasta ile ayarlanmas\u0131 gerekir.<\/p>\n
<\/p>\n
(iii) Fermente kurabiyeler<\/p>\n
Fermente kurabiyeler genellikle ikinci fermantasyon \u00fcretim teknolojisini kullan\u0131r, iki besleme unu se\u00e7iminin de belirli farkl\u0131l\u0131klar\u0131 vard\u0131r, ilk hamur fermantasyonunda, fermantasyon s\u00fcresinin daha uzun olmas\u0131 nedeniyle, hamurun elastikiyetinde a\u015f\u0131r\u0131 azalmaya yol a\u00e7madan daha uzun bir fermantasyon s\u00fcresine dayanabilmesi i\u00e7in, yakla\u015f\u0131k 30% \u0131slak gl\u00fcten i\u00e7eri\u011finde, gl\u00fctenli un kullan\u0131lmal\u0131d\u0131r; Hamurun ikinci fermantasyonunda, s\u00fcre daha k\u0131sad\u0131r, 24% ila 26% \u0131slak gluten i\u00e7eri\u011finin kullan\u0131lmas\u0131 arzu edilir, biraz daha zay\u0131f gluten i\u00e7eri\u011fi. \uff5e\u0130kinci fermantasyon i\u00e7in, s\u00fcre daha k\u0131sa oldu\u011funda, 24% ila 26% \u0131slak gluten i\u00e7eri\u011fine ve biraz daha zay\u0131f glutene sahip un kullanmak daha iyidir. Gluten \u00e7ok d\u00fc\u015f\u00fckse, kurabiyeler gevrek g\u00f6r\u00fcn\u00fcr ancak gevrek de\u011fildir; gluten \u00e7ok y\u00fcksekse, kurabiyelerin k\u00fc\u00e7\u00fclmesi ve deforme olmas\u0131 kolayd\u0131r, tad\u0131 gevrektir ancak gevrek de\u011fildir.<\/p>\n
<\/p>\n
(D) Gofret kurabiyeleri<\/p>\n
Gofret kurabiyeleri i\u00e7in 23% ila 24% \u0131slak gluten i\u00e7eri\u011fine uygun un se\u00e7ilmelidir. Gluten \u00e7ok g\u00fc\u00e7l\u00fcyse, kar\u0131\u015ft\u0131rma s\u00fcrecinde kabarmas\u0131 kolayd\u0131r ve \u00fcretilen kurabiyeler kuru ve serttir ve gevrek de\u011fildir; aksine, unun gluteni yeterli de\u011filse, \u00fcretilen kurabiyeler kolay k\u0131r\u0131l\u0131r ve \u00fcretimde kal\u0131ba yap\u0131\u015fmas\u0131 kolayd\u0131r.<\/p>\n
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Unun genellikle kullan\u0131lmadan \u00f6nce i\u015flenmesi gerekir. \u0130lk olarak, eleme: sadece safs\u0131zl\u0131klar\u0131 gidermek i\u00e7in de\u011fil, ayn\u0131 zamanda unun belirli bir miktar hava ile kar\u0131\u015fmas\u0131n\u0131 sa\u011flamak i\u00e7in, \u00e7erezlerin gevrekli\u011fine elveri\u015flidir; ikincisi, eleme sistemine m\u0131knat\u0131slar\u0131n yerle\u015ftirilmesi, manyetik maddelerin adsorpsiyonudur; \u00fc\u00e7\u00fcnc\u00fcs\u00fc, farkl\u0131 mevsimlere g\u00f6re, s\u0131cakl\u0131ktaki de\u011fi\u015fiklikler, unun s\u0131cakl\u0131\u011f\u0131 etkili bir \u015fekilde ayarlanmal\u0131d\u0131r. Genel olarak, un k\u0131\u015f\u0131n kullan\u0131ld\u0131\u011f\u0131nda, unun s\u0131cakl\u0131\u011f\u0131n\u0131 art\u0131rmak i\u00e7in \u00f6nceden at\u00f6lyeye ta\u015f\u0131n\u0131r; yaz\u0131n, unun s\u0131cakl\u0131\u011f\u0131n\u0131n d\u00fc\u015f\u00fcr\u00fclmesini kolayla\u015ft\u0131rmak i\u00e7in un havaland\u0131r\u0131lm\u0131\u015f, d\u00fc\u015f\u00fck s\u0131cakl\u0131kta ve kuru bir yerde saklan\u0131r.<\/p>\n
<\/p>\n
Ni\u015fasta<\/p>\n
<\/p>\n
Bu\u011fday ununun gluteni \u00e7ok y\u00fcksek oldu\u011funda, gluten proteinlerini seyreltmek ve hamurun glutenini azaltmak i\u00e7in ni\u015fasta eklenmesi gerekir. Genellikle eklenen ni\u015fastalar bu\u011fday ni\u015fastas\u0131, m\u0131s\u0131r ni\u015fastas\u0131 ve patates ni\u015fastas\u0131d\u0131r. Ni\u015fasta, kullan\u0131lmadan \u00f6nce un ile ayn\u0131 \u015fekilde i\u015flem g\u00f6r\u00fcr.<\/p>\n
<\/p>\n
Ya\u011f<\/p>\n
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Kurabiye \u00fcretimi, m\u00fckemmel k\u0131salmaya ve y\u00fcksek stabiliteye sahip kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n se\u00e7ilmesini gerektirir ve kat\u0131 ve s\u0131v\u0131 ya\u011f gereksinimleri farkl\u0131 kurabiye \u00e7e\u015fitleri i\u00e7in de\u011fi\u015fiklik g\u00f6sterir.<\/p>\n
<\/p>\n
(1) S\u00fcnek kurabiyeler daha az ya\u011f ile \u00fcretilir ve yayg\u0131n olarak krema, margarin, rafine domuz ya\u011f\u0131 vb. kullan\u0131l\u0131r. Sert kurabiyeler genellikle s\u00fclfit geli\u015ftiricinin \u00e7al\u0131\u015fmas\u0131 s\u0131ras\u0131nda eklendi\u011finden, kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n ac\u0131la\u015fmas\u0131n\u0131 te\u015fvik edebilir, yer f\u0131st\u0131\u011f\u0131 ya\u011f\u0131, ay\u00e7i\u00e7e\u011fi ya\u011f\u0131 vb. gibi doymam\u0131\u015f ya\u011f asitleri daha y\u00fcksek bitkisel ya\u011flar\u0131n kullan\u0131m\u0131 i\u00e7in uygun de\u011fildir.<\/p>\n
<\/p>\n
(2) gevrek kurabiyeler ve tatl\u0131 kurabiyeler b\u00fcy\u00fck miktarlarda ya\u011f \u00fcretimi, hem ya\u011f\u0131n m\u00fckemmel stabilitesini g\u00f6z \u00f6n\u00fcnde bulundurmak, daha iyi k\u0131saltmak, hem de daha y\u00fcksek ya\u011f erime noktas\u0131n\u0131n se\u00e7ilmesini gerektirir, aksi takdirde \u00e7ok y\u00fcksek bir hamur s\u0131cakl\u0131\u011f\u0131na neden olmak \u00e7ok kolayd\u0131r veya ya\u011f\u0131n erime noktas\u0131 \u00e7ok d\u00fc\u015f\u00fckt\u00fcr, bu da ya\u011f da\u011f\u0131l\u0131m\u0131nda bir art\u0131\u015fa yol a\u00e7ar, \"ya\u011f gitme\" olgusunun ortaya \u00e7\u0131kmas\u0131. Y\u00fcksek ya\u011fl\u0131 \u00fcr\u00fcnler i\u00e7in en uygun ya\u011flar margarin ve bitkisel \u015forteningdir.<\/p>\n
<\/p>\n
(3) Fermente kurabiye \u00fcretiminde kullan\u0131lan kat\u0131 ve s\u0131v\u0131 ya\u011flar hem k\u0131saltma hem de stabilite gerektirir, \u00f6zellikle de sert kurabiyelere g\u00f6re daha zorlu olan k\u0131saltma a\u00e7\u0131s\u0131ndan. Rafine domuz ya\u011f\u0131 \u015forteningi hassas, gevrek fermente kurabiyeler yapmak i\u00e7in en uygun olan\u0131d\u0131r. Bitkisel k\u0131saltma kurabiyelerin seviyesini iyile\u015ftirmede daha iyi olmas\u0131na ra\u011fmen, kabar\u0131kl\u0131k biraz zay\u0131ft\u0131r, bu nedenle tamamlay\u0131c\u0131 etkiler elde etmek i\u00e7in bitkisel k\u0131saltma ve iyi domuz ya\u011f\u0131 kullanabiliriz.<\/p>\n
<\/p>\n
Maya \u00d6z\u00fc<\/p>\n
<\/p>\n
Fermente kurabiye \u00fcretiminde mayan\u0131n kalitesi t\u00fcm s\u00fcre\u00e7te \u00f6nemli bir fakt\u00f6rd\u00fcr. E\u011fer mayan\u0131n performans\u0131 iyi de\u011filse, kurabiye \u00fcretiminde telafisi m\u00fcmk\u00fcn olmayan kay\u0131plara yol a\u00e7acakt\u0131r. Bu nedenle mayan\u0131n kalitesi \u00fcretimden \u00f6nce belirlenmeli ve se\u00e7ilmelidir.<\/p>\n
<\/p>\n
(1) \u00dcretim tarihine dikkat edin ve raf \u00f6mr\u00fc i\u00e7indeki mayay\u0131 se\u00e7in;<\/p>\n
(2) Sert mayan\u0131n ambalaj se\u00e7imi, aktif kuru maya genellikle vakumlu ambalajd\u0131r, e\u011fer torba yumu\u015farsa, canl\u0131l\u0131\u011f\u0131n i\u00e7inde hava oldu\u011funu g\u00f6sterir;<\/p>\n
(3) Maya t\u00fcr\u00fc se\u00e7imine dikkat edin, iki t\u00fcr maya vard\u0131r, y\u00fcksek \u015feker t\u00fcr\u00fc ve d\u00fc\u015f\u00fck \u015feker t\u00fcr\u00fc, genellikle torban\u0131n \u00fczerinde \"y\u00fcksek \u015feker t\u00fcr\u00fc\" veya \"d\u00fc\u015f\u00fck \u015feker t\u00fcr\u00fc\" yaz\u0131l\u0131d\u0131r.<\/p>\n
<\/p>\n
Kullanmadan \u00f6nce maya i\u015flemi: haz\u0131r aktif kuru maya fermantasyon i\u00e7in do\u011frudan una konulabilir, ancak ya\u015f maya ve aktif kuru maya kullan\u0131lmadan \u00f6nce aktive edilmelidir.<\/p>\n
<\/p>\n
<\/p>","protected":false},"excerpt":{"rendered":"
\u00c7\u00f6z\u00fcn\u00fcr Diyet Lifine Genel Bak\u0131\u015f Diyet lifi (DF) genellikle insan sindirim enzimleri taraf\u0131ndan sindirilemeyen bir bile\u015fik s\u0131n\u0131f\u0131 olarak kabul edilir ve esas olarak yenilebilir bitki h\u00fccre duvar\u0131 kal\u0131nt\u0131lar\u0131ndan (sel\u00fcloz, hemisel\u00fcloz, lignin vb.) ve bunlara ba\u011fl\u0131 ilgili maddelerden olu\u015fur. \u00c7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fcne g\u00f6re, suda \u00e7\u00f6z\u00fcn\u00fcr olarak ayr\u0131labilir [...]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[156],"tags":[],"class_list":["post-6733","post","type-post","status-publish","format-standard","hentry","category-food-additives"],"yoast_head":"\n
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