Yog vim li cas lub khob cij mus Stale?
Koj puas tau tso ib lub pob muag tawm ib hmos tsuas pom nws pob zeb- nyuaj rau tag kis? Cov neeg feem coob liam tias tsis muaj dej noo. Tab sis qhov tseeb yog qhov nyuaj dua.
Ib tug phooj ywg ntawm kuv uas khiav ib lub ncuav ci tau txhawj xeeb txhua hnub txog cov ncuav tsis tau muag. Thaum sawv ntxov, cov ncuav qab zib yuav nyuaj li pob zeb-tsuas yog haum rau lub thoob khib nyiab. Tom qab ntawd nws nrhiav tau me ntsis "trick." Tam sim no nws lub khob cij nyob twj ywm mos rau peb hnub.
Qhov ua kom yuam kev no yog cov khoom noj emulsifiers.
Yuav kom nkag siab tias cov emulsifiers khaws cov khob cij tshiab li cas, peb yuav tsum xub paub tias vim li cas lub khob cij hardens. Kev tshawb fawb qhia tau hais tias staleness tsis yog hais txog kev poob dej. Tus ua txhaum tiag yoghmoov txhuv nplej siab retrogradation.
Xav txog nws li no: Hauv cov qhob cij tshiab, cov hmoov txhuv nplej siab zoo ib yam li cov neeg ntawm ib tog twg - so thiab tsis ua haujlwm. Tab sis dhau sij hawm, cov molecules no pib line up, tuav tes, ua kab zoo. Cov kws tshawb fawb txog zaub mov hu qhov no "retrogradation" lossis "staling".
Thaum cov hmoov txhuv nplej siab, cij ib txwm hardens. Thiab qhov kev hloov pauv no tsis tuaj yeem hloov pauv tau-steam qub cij tsuas yog ntxiv noo noo ib ntus; nws yuav tawv dua ib zaug txias.
Yuav ua li cas emulsifiers nres Starch los ntawm "Ling Up"?
Qhov no yog qhov uas emulsifiers tuaj rau hauv. Xav txog lawv yog cov teeb meem uas cuam tshuam cov hmoov txhuv nplej siab 'cov phiaj xwm "txhim kho".
Emulsifier molecules muaj cov qauv tshwj xeeb-ib kawg hlub dej (hydrophilic), lwm yam hlub roj (lipophilic). Cov qauv no ua rau lawv ib txwm nyiam rau cov hmoov txhuv nplej siab molecules. Thaum lub sij hawm ci, emulsifiers plam mus rau hauv cov qauv ntawm cov hmoov txhuv nplej siab thiab cov complexes nrog amylose.
Thaum cov ntaub ntawv nyuaj no, cov hmoov txhuv nplej siab tau "raug" - lawv tsis tuaj yeem ua kab ntxiv lawm. Qhov tshwm sim? Lub khob cij nyob twj ywm mos ntev dua.
Kev tshawb fawb tau lees paub tias cov emulsifiers nrog cov hmoov txhuv nplej siab muaj zog dua - cov peev txheej tsim cov ncuav mog qab zib uas tsis tsuas yog muaj qhov zoo dua qub tab sis kuj tseem nyob twj ywm ntev dua li cov uas ua nrog cov emulsifiers tsis muaj zog.
Txawv emulsifiers, sib txawv zog
Kev lag luam ci siv ntau yam emulsifiers, txhua tus muaj nws tus kheej tshwj xeeb:
Monoglycerides (GMS)yog cov "veterans" ntawm ci. Lawv qhov tshwj xeeb yog tsim cov complexes nrog amylose, inhibiting starch recrystallization. Lawv tuaj yeem nkag mus rau cov hmoov txhuv nplej siab granules thiab cuam tshuam nrog amylopectin, muab kev tiv thaiv ob npaug ntawm cov hmoov txhuv nplej siab.
Sodium stearoyl lactylate (SSL)ua ntau tshaj li ncua cov hmoov txhuv nplej siab -nws kuj "ua phooj ywg" gluten proteins, ntxiv dag zog rau gluten network. Qhov no pab ua khob noom cookie ntau dua roj thaum lub sij hawm fermentation, ua loj, fluffier loaves. Cov kev tshawb fawb paub meej tias SSL pab tswj cov qhob cij zoo li tsib hnub ntawm kev cia.
DATEMyog tus "champion" thaum nws los txog rau nce lub khob cij. Nws ua haujlwm tshwj xeeb zoo nrog cov hmoov nplej zoo tib yam.
Lecithin covqhov zoo dua yog "natural"- rho tawm los ntawm cov taum pauv, nws haum rau niaj hnub no "huv daim ntawv lo" tiam. Nws yog qhov zoo tshaj plaws los khaws cov dej noo thiab qeeb staling.
Interestingly, thaum ib leeg emulsifiers ua haujlwm zoo, kev sib xyaw ua ke feem ntau ua haujlwm zoo dua. Ib txoj kev tshawb nrhiav pom tias muaj kev sib xyaw ua ke0.3% monoglycerides, 0.1% propylene glycol fatty acid esters, thiab 0.1% polyglycerol monostearatexa cov txiaj ntsig zoo tshaj tawm los tiv thaiv-.
Tshaj Tawm Anti-staling: Dab tsi ntxiv Ua Emulsifiers Ua?
Thaum nws los txog rau ncua lub neej txee, emulsifiers ua haujlwm ob txoj hauv kev:
Ua ntej, lub cev tiv thaiv cov hmoov txhuv nplej siab retrogradation-uas peb twb tau them lawm.
Thib ob, txhim kho cov khoom ua khob noom cookie. Batter nrog ntxiv emulsifiers muaj kev ruaj ntseg zoo dua thiab ntau yam huab cua npuas faib. Cov kev ntsuam xyuas qhia tias phaus ncuav mog qab zib nrog emulsifiers txhim kho batter stability ntau dua 100% thiab ze li ob npaug ntawm kev ntxhib los mos zoo.
Emulsifiers kuj pab cov qhob cij kom zoo dua elasticity thaum lub sij hawm cia. Ib pab neeg tshawb fawb tau sim cov qhob cij dawb li tsib hnub thiab pom tias cov khob cij tsis muaj emulsifiers yog li 25% nyuaj dua li cov qhob cij nrog emulsifiers. Hauv lwm lo lus, tsib-hnub- qub qhob cij nrog emulsifiers yog mos li ib -hnub- qub qhob cij.
Puas yog Emulsifiers nyab xeeb?
Tej zaum koj yuav xav tias: cov emulsifiers puas muaj kev nyab xeeb?
Qhov tseeb yog, peb noj lawv txhua hnub hauv suav tsis txheeb. JECFA tau teeb tsa ADI (tau txais kev noj txhua hnub) rau cov emulsifiers yooj yim xws li monoglycerides li "tsis txwv". US FDA faib cov emulsifiers feem ntau ua GRAS (Feem ntau Pom tau tias muaj kev nyab xeeb).
Tuam Tshoj tus GB 2760 tus qauv nruj me ntsis tswj lawv cov kev siv thiab cov nqi. Ntev npaum li cov tuam ntxhab ua raws li cov qauv, kev nyab xeeb yog lav.
Kev sib piv ntawm Baking Emulsifiers: Core Functions
| Emulsifier | HLB Value | Qib siv (raws li hmoov nplej) | Lub luag haujlwm tseem ceeb | Cov yam ntxwv tseem ceeb |
|---|---|---|---|---|
| Mono{0}} & Diglycerides (E471) | 2.8 - 3.5 | 0.5% – 2.0% | Crumb Softener | Cov "veteran" ntawm ci. Nws yog lub luag haujlwm tseem ceeb hauv kev tiv thaiv cov hmoov txhuv nplej siab retrogradation, ua kom lub khob cij muag. Nws qis HLB ua rau nws lipophilic. |
| Sodium Stearoyl Lactylate (SSL, E481) | 8 - 10 | Tsawg dua lossis sib npaug li 0.5% | Dough Strengthener & Crumb Softener | Ib tug "versatility player." Nws ob leeg ntxiv dag zog rau gluten network kom zoo dua ntim thiab ncua cov hmoov txhuv nplej siab. Nws siab dua HLB ua rau nws hydrophilic. |
| Diacetyl Tartaric Acid Esters ntawm Monoglycerides (DATEM, E472e) | 8 - 10 | 0.1% – 0.5% | Khoom noj khoom haus Strengthener | Qhov "champion" ntawm nce lub khob cij. Nws ua tau zoo ntawm kev txhim kho lub khob noom cookie cov roj khaws cia, ua rau siab dua, loj dua. |
| Lecithin (E322) | 8 - 10 | 0.5% – 2.0% | Crumb Softening & Texture Txhim Kho | Ib qho kev xaiv ntuj (piv txwv li, los ntawm cov kua mis), haum rau "dawb daim ntawv lo" sib txawv. Nws txhim kho crumb softness thiab qauv tab sis tsis tshua muaj txiaj ntsig ntawm kev tiv thaiv -staling dua li monoglycerides lossis SSL . |
| Sucrose Esters (SE, E473) | 3 - 16 (ntau yam) | Kwv yees li . 0.5% | Khoom noj khoom haus Strengthening & Emulsification | Kev xaiv ntau yam. Los ntawm kev xaiv cov khoom uas muaj qhov sib txawv HLB qhov tseem ceeb, nws tuaj yeem ua haujlwm ntau yam, xws li pab tswj cov poov xab hauv cov khob noom cookie khov. |
Cov lus kawg
Yog li tom ntej no koj tuaj yeem khaws cov ncuav qab zib qab zib hnub tom qab ci, xav txog qhov pom tsis pom ntawm tus phab ej hauv. Lawv ua haujlwm ntsiag to, khaws cov khob cij tshiab ntawm cov txee ntev dua, cia koj txaus siab rau qhov ntawd tsuas yog - ci ci txhua lub sijhawm.
Ntawm chav kawm, tsis muaj dab tsi ntaus qhob cij tshiab los ntawm qhov cub. Tab sis yog tias peb xav kom qhov zoo ntawd kav ntev me ntsis, emulsifiers yog cov phooj ywg zoo.
