{"id":1467,"date":"2021-11-25T15:35:33","date_gmt":"2021-11-25T12:35:33","guid":{"rendered":"https:\/\/www.anako.com.tr\/?p=1467"},"modified":"2021-12-29T16:28:36","modified_gmt":"2021-12-29T13:28:36","slug":"yumurtanin-20-ozelligi-yapisma","status":"publish","type":"post","link":"https:\/\/www.anako.com.tr\/en\/yumurtanin-20-ozelligi-yapisma\/","title":{"rendered":"Yumurtan\u0131n 20 \u00d6zelli\u011fi: Yap\u0131\u015fma"},"content":{"rendered":"
\"\"<\/figure>\n\n\n\n

Yumurtan\u0131n 20 \u00d6zelli\u011fi: Yap\u0131\u015fma<\/strong><\/h3>\n\n\n\n

Yumurtan\u0131n \u00f6zellikle ak\u0131nda bulunan proteinler g\u0131da bile\u015fenlerinin yap\u0131\u015fmas\u0131 ve ba\u011flanmas\u0131na yard\u0131mc\u0131 olur. Is\u0131t\u0131ld\u0131klar\u0131nda veya aside maruz b\u0131rak\u0131ld\u0131klar\u0131nda p\u0131ht\u0131la\u015farak yumurta \u00fcr\u00fcn\u00fcn\u00fcn s\u0131v\u0131dan yar\u0131 kat\u0131 veya kat\u0131 hale ge\u00e7mesini sa\u011flar. Proteinler kat\u0131la\u015ft\u0131\u011f\u0131nda, bir yap\u0131\u015ft\u0131r\u0131c\u0131 i\u015flevi g\u00f6r\u00fcr, g\u0131da bile\u015fenlerini birbirine ba\u011flar.<\/p>\n\n\n\n

\u00d6rne\u011fin, f\u0131r\u0131nlanacak yiyeceklerin \u00fczerlerine konulan f\u0131nd\u0131k veya tohumlar\u0131 tutmak i\u00e7in y\u00fczeye yumurta s\u00fcr\u00fclebilir. Proteinler, bu dekoratif malzemelerin pi\u015firme s\u0131ras\u0131nda pi\u015fmi\u015f \u00fcr\u00fcn\u00fcn y\u00fczeyine yap\u0131\u015fmas\u0131na yard\u0131mc\u0131 olur. Yumurta, kullan\u0131lan yumurta kar\u0131\u015f\u0131m\u0131n\u0131n t\u00fcr\u00fcne ba\u011fl\u0131 olarak nemin kontrol\u00fcne de yard\u0131mc\u0131 olabilir. Yumurta ak\u0131 proteinleri nemi d\u0131\u015far\u0131 \u00e7ekerken, yumurta sar\u0131s\u0131 veya b\u00fct\u00fcn\u00fc nemi hapseder.<\/p>\n\n\n\n

Bununla birlikte, ekmek yap\u0131m\u0131nda kullan\u0131lan hamurlara, ekme\u011fin substrata yap\u0131\u015fmas\u0131na yard\u0131mc\u0131 olmak i\u00e7in s\u0131kl\u0131kla yumurta \u00fcr\u00fcnleri eklenir. Ara\u015ft\u0131rmalar, y\u00fczde 10 ila 15 aras\u0131nda protein d\u00fczeyine sahip hamurlar\u0131n en etkili ba\u011flay\u0131c\u0131 madde oldu\u011funu g\u00f6steriyor.1 <\/sup>Yumurtaya baharat veya aroma eklemek, baharat\u0131n e\u015fit da\u011f\u0131l\u0131m\u0131n\u0131 sa\u011flamaya yard\u0131mc\u0131 olur.2<\/sup> <\/p>\n\n\n\n

Yumurta \u00fcr\u00fcnlerinin, \u00e7ok bile\u015fenli g\u0131da sistemindeki bile\u015fenleri ba\u011flama \u00f6zelli\u011fi, \u00fcr\u00fcnlerin par\u00e7alanmas\u0131na yol a\u00e7\u0131\u015f\u0131, \u015fekillerini kaybetmesini veya par\u00e7alanmas\u0131n\u0131 sa\u011flay\u0131\u015f\u0131, yumurta proteini koag\u00fclasyonunun kimyas\u0131 ile a\u00e7\u0131klanabilir. <\/p>\n\n\n\n

Referanslar: <\/strong><\/p>\n\n\n\n


1. McKee S. (2012). Prepared Foods: How Egg Products Contribute to Mouthfeel and Texture, AEB training module,<\/strong><\/a> <\/strong>YouTube (Accessed May 22, 2017) 2. Brown A. (2011). Understanding Food: Principles and Preparation, Fifth Edition, Cengage Learning, Stamford, Connecticut, USA<\/p>\n\n\n\n

2. Brown A. (2011). Understanding Food: Principles and Preparation, Fifth Edition, Cengage Learning, Stamford, Connecticut, USA<\/p>\n\n\n\n

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

Yumurtan\u0131n 20 \u00d6zelli\u011fi: Yap\u0131\u015fma Yumurtan\u0131n \u00f6zellikle ak\u0131nda bulunan proteinler g\u0131da bile\u015fenlerinin yap\u0131\u015fmas\u0131 ve ba\u011flanmas\u0131na yard\u0131mc\u0131 olur. Is\u0131t\u0131ld\u0131klar\u0131nda veya aside maruz b\u0131rak\u0131ld\u0131klar\u0131nda p\u0131ht\u0131la\u015farak yumurta \u00fcr\u00fcn\u00fcn\u00fcn s\u0131v\u0131dan yar\u0131 kat\u0131 veya kat\u0131 hale ge\u00e7mesini sa\u011flar. Proteinler kat\u0131la\u015ft\u0131\u011f\u0131nda, bir yap\u0131\u015ft\u0131r\u0131c\u0131 i\u015flevi g\u00f6r\u00fcr, g\u0131da bile\u015fenlerini birbirine ba\u011flar. \u00d6rne\u011fin, f\u0131r\u0131nlanacak yiyeceklerin \u00fczerlerine konulan f\u0131nd\u0131k veya tohumlar\u0131 tutmak i\u00e7in y\u00fczeye yumurta s\u00fcr\u00fclebilir. … <\/p>\n

Continue reading “Yumurtan\u0131n 20 \u00d6zelli\u011fi: Yap\u0131\u015fma”<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":1458,"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-1467","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\/1467","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=1467"}],"version-history":[{"count":1,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/posts\/1467\/revisions"}],"predecessor-version":[{"id":1468,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/posts\/1467\/revisions\/1468"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/media\/1458"}],"wp:attachment":[{"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/media?parent=1467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/categories?post=1467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anako.com.tr\/en\/wp-json\/wp\/v2\/tags?post=1467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}