{"id":136,"date":"2021-08-27T17:00:11","date_gmt":"2021-08-27T14:00:11","guid":{"rendered":"https:\/\/anako2.internetbilir.com\/?p=136"},"modified":"2021-11-25T14:54:06","modified_gmt":"2021-11-25T11:54:06","slug":"lorem-ipsum-dolor-sit-amet-consectetur-adipiscing-elit-sed-do-eiusmod-tempor-incididunt-ut-labore-et-dolore-magna-aliqua-3","status":"publish","type":"post","link":"https:\/\/www.anako.com.tr\/en\/lorem-ipsum-dolor-sit-amet-consectetur-adipiscing-elit-sed-do-eiusmod-tempor-incididunt-ut-labore-et-dolore-magna-aliqua-3\/","title":{"rendered":"Yumurtan\u0131n 20 \u00d6zelli\u011fi: K\u00f6p\u00fcrme"},"content":{"rendered":"
\"\"<\/figure>\n\n\n\n

Yumurtan\u0131n 20 \u00d6zelli\u011fi: K\u00f6p\u00fcrme<\/strong><\/h3>\n\n\n\n

Baz\u0131 g\u0131da form\u00fclasyonlar\u0131, \u00f6zellikle f\u0131r\u0131nlamada, uygun \u00fcr\u00fcn yap\u0131s\u0131n\u0131 sa\u011flamak i\u00e7in havaland\u0131rmaya ihtiya\u00e7 duyar. Havaland\u0131rma, biyolojik (maya), kimyasal (kabartma tozu), mekanik (belirli bile\u015fenlerin veya hamurun \u00e7\u0131rp\u0131larak kar\u0131\u015ft\u0131r\u0131lmas\u0131), fiziksel (laminasyon veya buhar) veya bu y\u00f6ntemlerin bir kombinasyonu olmak \u00fczere \u00e7e\u015fitli \u015fekillerde ger\u00e7ekle\u015ftirilebilir. Her biri, hava gibi bir gaz\u0131 s\u0131v\u0131 veya viskoz bir \u00e7\u00f6zeltiye vermek \u00fczere tasarlanm\u0131\u015ft\u0131r.1<\/sup><\/p>\n\n\n\n

\u00d6rne\u011fin pi\u015firme i\u015fleminde, hamurun “\u00e7ok ince ve \u00f6zensiz” olmamas\u0131 i\u00e7in uygun havaland\u0131rma gerekir. Hamur viskozitesi, son \u00fcr\u00fcn\u00fcn dokusu ve g\u00f6r\u00fcn\u00fcm\u00fcn\u00fcn yan\u0131 s\u0131ra i\u015fleme ve i\u015flene bilirli\u011fini de etkileyebilir.2<\/sup>Sar\u0131, beyaz ve pound kek gibi kek \u00e7e\u015fitlerinde, kekin uygun hacim, tane ve dokuya sahip olmas\u0131 i\u00e7in f\u0131r\u0131nc\u0131n\u0131n hamura \u00f6nemli miktarda hava katmas\u0131 gerekir.2<\/sup><\/p>\n\n\n\n

S\u0131v\u0131 veya viskoz bir \u00e7\u00f6zeltiye hava eklendi\u011finde, \u00e7\u00f6zelti hava kabarc\u0131klar\u0131n\u0131 yakalayarak bir k\u00f6p\u00fck olu\u015fturur. Proteinler k\u00f6p\u00fc\u011f\u00fc stabilize ederse, bir yiyece\u011fi mayalayarak y\u00fcksekli\u011fini artt\u0131r\u0131r ve yo\u011funlu\u011funu azalt\u0131r.3<\/sup>Yumurtan\u0131n, \u00e7\u0131rpma i\u015flemi s\u0131ras\u0131nda hava h\u00fccrelerinin n\u00fcfuz etmesine olanak sa\u011flayan viskozitesi sayesinde, pi\u015firme uygulamalar\u0131na havaland\u0131rma sa\u011flar.<\/p>\n\n\n\n

\u00c7\u0131rpma i\u015flemi ilerledik\u00e7e, yumurta proteinleri ile \u00e7evrili hava kabarc\u0131klar\u0131n\u0131n boyutu k\u00fc\u00e7\u00fcl\u00fcr ve say\u0131s\u0131 artar. S\u0131v\u0131 yumurta \u00fcr\u00fcnleri d\u00fc\u015f\u00fck hava-s\u0131v\u0131 ara y\u00fczey gerilimine sahiptir, bu nedenle yumurta \u00e7\u0131rp\u0131ld\u0131\u011f\u0131nda, proteinler denat\u00fcre olur veya \u00e7\u00f6z\u00fcl\u00fcr. Bu, protein molek\u00fcl\u00fcn\u00fcn z\u0131t y\u00fckl\u00fc iki ucunu ortaya \u00e7\u0131kar\u0131r: hidrofobik veya sudan nefret eden u\u00e7 ve hidrofilik veya suyu seven u\u00e7.4<\/sup> Proteinler, hava ve su aras\u0131nda s\u0131ralan\u0131r, hidrofilik u\u00e7lar\u0131yla hava kabarc\u0131klar\u0131n\u0131 sabitler ve hidrofobik ucu di\u011fer y\u00f6ne i\u015faret eder. Pi\u015firme s\u0131ras\u0131nda bu proteinler birbirine ba\u011flanarak hassas ancak g\u00fc\u00e7lendirilmi\u015f bir a\u011f olu\u015fturur.4,5<\/sup><\/p>\n\n\n\n

Yumurta beyaz\u0131nda bulunan benzersiz proteinler nedeniyle, yumurta sar\u0131s\u0131ndan daha hacimli k\u00f6p\u00fckler olu\u015fturur. Asl\u0131nda, k\u00f6p\u00fck terimi teknik olarak i\u00e7inde hava kabarc\u0131klar\u0131n\u0131n bulundu\u011fu herhangi bir sistemi ifade etse de g\u0131da end\u00fcstrisinde, yumurta \u00fcr\u00fcnlerini tart\u0131\u015f\u0131rken, terim yumurta ak\u0131 k\u00f6p\u00fcklerine \u00f6zg\u00fcd\u00fcr. Bunun nedeni, di\u011fer do\u011fal g\u0131da bile\u015fenlerinden farkl\u0131 olarak yumurta ak\u0131n\u0131n, \u00e7\u0131rp\u0131lmam\u0131\u015f, havaland\u0131r\u0131lmam\u0131\u015f s\u0131v\u0131 yumurta beyaz\u0131ndan alt\u0131 ila sekiz kat daha fazla hacme sahip, en b\u00fcy\u00fck g\u0131da k\u00f6p\u00fc\u011f\u00fcn\u00fc olu\u015fturabilmesidir. 5, 6<\/sup><\/p>\n\n\n\n

Bu denli b\u00fcy\u00fck k\u00f6p\u00fcrmeyi sa\u011flayan yumurta ak\u0131 proteinleri ovalb\u00fcmin ve ovomusindir. Ovalb\u00fcmin, yumurta ak\u0131 \u00e7\u0131rp\u0131ld\u0131\u011f\u0131nda orijinal k\u00f6p\u00fck hacminden sorumludur, ovomusin ise \u0131s\u0131tma s\u0131ras\u0131nda hava kabarc\u0131klar\u0131n\u0131 tutar ve hava kabarc\u0131klar\u0131 b\u00fcy\u00fcd\u00fck\u00e7e proteinin gerilmesine izin veren elastik niteliklere sahiptir.4<\/sup><\/p>\n\n\n\n

Yumurta beyaz\u0131n\u0131n bu k\u00f6p\u00fcrme \u00f6zelli\u011fi, karakteristik dokusu, y\u00fcksekli\u011fi, g\u00f6r\u00fcn\u00fcm\u00fc ve h\u00fccre yap\u0131s\u0131n\u0131 elde etmek i\u00e7in yumurta beyaz\u0131n\u0131n havaland\u0131rma g\u00fcc\u00fcn\u00fc gerektiren, \u00f6zellikle pandispanya olmak \u00fczere birden fazla pi\u015firme uygulamas\u0131nda kullan\u0131m alan\u0131 bulur.7<\/sup> Nuga \u015fekerleri gibi belirli \u015fekerlemeler, y\u00fckseklik, g\u00f6r\u00fcn\u00fcm ve doku i\u00e7in uygun havaland\u0131rmaya ihtiya\u00e7 duyar ve yumurta ak\u0131 \u00e7\u0131kar\u0131ld\u0131\u011f\u0131nda zarar g\u00f6rebilir.8<\/sup><\/p>\n\n\n\n

Yumurta beyaz\u0131n\u0131n g\u00fcc\u00fc belki de hi\u00e7bir yerde, bir bezede oldu\u011fundan daha belirgin de\u011fildir. Bir referans\u0131n s\u00f6yledi\u011fi gibi, \u201cYumurtan\u0131n m\u00fcmk\u00fcn k\u0131ld\u0131\u011f\u0131 t\u00fcm mutfak sihirleri aras\u0131nda, belki de en ola\u011fan\u00fcst\u00fc ba\u015far\u0131, beyaz\u0131 sar\u0131s\u0131ndan al\u0131p k\u00f6p\u00fcrene kadar \u00e7\u0131rpt\u0131\u011f\u0131m\u0131zda elde edilir.\u201d9<\/sup><\/p>\n\n\n\n

Yumurta ak\u0131n\u0131n asitli\u011fini artt\u0131rmak, protein yap\u0131s\u0131n\u0131 gev\u015feterek k\u00f6p\u00fc\u011f\u00fcn stabilize edilmesine yard\u0131mc\u0131 olur, k\u00f6p\u00fc\u011f\u00fc hava h\u00fccrelerini hapsedecek kadar elastik ve stabil tutar ve \u0131s\u0131t\u0131ld\u0131klar\u0131nda genle\u015fmelerine izin vererek daha iyi hacim sa\u011flar.9<\/sup><\/p>\n\n\n\n

Baz\u0131 uygulamalarda, b\u00fct\u00fcn yumurta ve yumurta sar\u0131s\u0131, baz\u0131 unlu mamuller, dondurma ve muhallebi gibi s\u00fctl\u00fc tatl\u0131lar da dahil olmak \u00fczere, havaland\u0131rma i\u015flemi yoluyla g\u0131dalar\u0131n hacmini artt\u0131r\u0131r.<\/p>\n\n\n\n

Referanslar: <\/strong>
1. Pyler EJ and Gorton LA. (2010). Baking Science & Technology, Fourth Edition, Volume 1, Sosland Publishing Co., Kansas City, Missouri, USA<\/strong><\/p>\n\n\n\n

2. Zayas J. (1997). Functionality of Proteins in Food, Springer-Verlag, Berling, Heidelberg, New York<\/strong><\/p>\n\n\n\n

3. Stadelmen WJ and Cotterill OJ. (1995). Egg Science and Technology, Fourth Edition, Haworth Press, Inc., New York, USA<\/p>\n\n\n\n

4. American Egg Board. \u201cAeration in Baked Goods.\u201d<\/strong><\/a> <\/strong>YouTube, narrated by Shelly McKee, Ph.D., Associate Professor, Department of Poultry Science, Auburn University, Auburn, AL; Feb. 29, 2012<\/p>\n\n\n\n

5. Cousminer J. (2017). Culinology\u00ae: Blending Culinary Arts and Food Science, Research Chefs Association, John Wiley & Sons, Inc., Hoboken, NJ, USA<\/p>\n\n\n\n

6. Munday E, Werblin L and Deno K. (2017). Angel Food Cake Application Research: Comparing the Functionality of Eggs to Egg Replacers in Angel Food Cake Formulations, CuliNex, LLC, Seattle, USA<\/p>\n\n\n\n

7. Munday E, Werblin L and Deno K. (2017). Nougat Application Research: Comparing the Functionality of Eggs to Egg Replacers in Nougat Formulations, CuliNex, LLC, Seattle, USA<\/p>\n\n\n\n

8. Ruhlman M. (2014). Egg: A Culinary Exploration of the World\u2019s Most Versatile Ingredient, Little, Brown and Company, New York, USA<\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

Yumurtan\u0131n 20 \u00d6zelli\u011fi: K\u00f6p\u00fcrme Baz\u0131 g\u0131da form\u00fclasyonlar\u0131, \u00f6zellikle f\u0131r\u0131nlamada, uygun \u00fcr\u00fcn yap\u0131s\u0131n\u0131 sa\u011flamak i\u00e7in havaland\u0131rmaya ihtiya\u00e7 duyar. Havaland\u0131rma, biyolojik (maya), kimyasal (kabartma tozu), mekanik (belirli bile\u015fenlerin veya hamurun \u00e7\u0131rp\u0131larak kar\u0131\u015ft\u0131r\u0131lmas\u0131), fiziksel (laminasyon veya buhar) veya bu y\u00f6ntemlerin bir kombinasyonu olmak \u00fczere \u00e7e\u015fitli \u015fekillerde ger\u00e7ekle\u015ftirilebilir. Her biri, hava gibi bir gaz\u0131 s\u0131v\u0131 veya viskoz bir \u00e7\u00f6zeltiye … <\/p>\n

Continue reading “Yumurtan\u0131n 20 \u00d6zelli\u011fi: K\u00f6p\u00fcrme”<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":1461,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-136","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-tr"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/posts\/136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/comments?post=136"}],"version-history":[{"count":3,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/posts\/136\/revisions"}],"predecessor-version":[{"id":1462,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/posts\/136\/revisions\/1462"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/media\/1461"}],"wp:attachment":[{"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/media?parent=136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/categories?post=136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/tags?post=136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}