Kev siv cov nplej gluten hauv lub neej txhua hnub

Pasta

Hauv kev tsim cov khob cij, ntxiv 2-3% gluten raws li cov yam ntxwv ntawm cov hmoov nplej nws tus kheej tuaj yeem txhim kho cov dej nqus ntawm lub khob noom cookie, txhim kho lub khob noom cookie ua kom tsis muaj zog, txo lub sijhawm ua khob noom cookie, nce qhov ntim tshwj xeeb ntawm cov khob cij tiav, ua kom cov ntawv sau zoo zoo thiab tsis sib xws, thiab txhim kho cov xim, zoo li, elasticity thiab saj ntawm qhov chaw. Nws tseem tuaj yeem khaws cov roj thaum lub sij hawm fermentation, kom nws muaj dej zoo khaws cia, ua kom tshiab thiab tsis muaj hnub nyoog, ua kom lub neej ntev, thiab ua kom cov khoom noj muaj txiaj ntsig ntawm lub khob cij. Ntxiv 1-2% gluten nyob rau hauv kev tsim cov noodles instant, tev noodles, noodles, thiab dumpling hmoov tuaj yeem txhim kho cov khoom ua haujlwm ntawm cov khoom xws li kev ua haujlwm siab, khoov tsis kam thiab tensile lub zog, ua kom lub zog ntawm cov noodles, thiab ua lawv yuav tsis tshua tawg thaum lub sij hawm ua. Lawv yog cov resistant rau soaking thiab kub. Cov saj yog du, tsis nplaum, thiab nplua nuj nyob rau hauv khoom noj khoom haus. Nyob rau hauv kev tsim cov steamed buns, ntxiv txog 1% gluten tuaj yeem txhim kho qhov zoo ntawm gluten, txhim kho cov dej nqus ntawm lub khob noom cookie, txhim kho cov dej tuav lub peev xwm ntawm cov khoom, txhim kho saj, stabilize qhov tsos, thiab txuas lub txee. lub neej.

Cov khoom noj nqaij

Daim ntawv thov hauv cov khoom siv nqaij: Thaum tsim cov khoom hnyuv ntxwm, ntxiv 2-3% gluten tuaj yeem txhim kho elasticity, toughness thiab dej tuav ntawm cov khoom, ua rau nws tsis tawg txawm tias tom qab ua noj ntev thiab kib. Thaum gluten siv nyob rau hauv cov nqaij-nplua nuj sausage cov khoom uas muaj roj cov ntsiab lus, emulsification yog pom tseeb dua.

Cov khoom siv dej

Daim ntawv thov hauv cov khoom lag luam dej: Ntxiv 2-4% gluten rau ntses ncuav tuaj yeem txhim kho elasticity thiab adhesion ntawm ntses ncuav los ntawm kev siv nws cov dej nqus thiab ductility. Hauv kev tsim cov ntses sausages, ntxiv 3-6% gluten tuaj yeem hloov pauv qhov tsis xws ntawm cov khoom lag luam txo qis vim kev kho kub kub.

Pub kev lag luam

Daim ntawv thov hauv kev lag luam pub: Gluten tuaj yeem nqus tau ob zaug nws qhov hnyav ntawm dej ntawm 30-80ºC. Thaum gluten qhuav absorbs dej, cov ntsiab lus ntawm cov protein txo nrog qhov nce ntawm dej nqus. Cov cuab yeej no tuaj yeem tiv thaiv kev sib cais dej thiab txhim kho kev tuav dej. Tom qab 3-4% gluten yog tag nrho tov nrog cov khoom noj, nws yog ib qho yooj yim los tsim rau hauv cov khoom vim nws muaj zog adhesion muaj peev xwm. Tom qab muab tso rau hauv dej kom nqus dej, cov dej haus yog encapsulated nyob rau hauv ntub gluten network qauv thiab tshem tawm hauv dej. Tsis muaj qhov poob ntawm cov as-ham, uas tuaj yeem txhim kho nws txoj kev siv cov ntses thiab lwm yam tsiaj.