Khoom noj khoom haus Bakery

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Khoom noj khoom haus Bakery

Gelatin yog ib yam ntawm cov pos hniav ntshiab uas tau muab rho tawm los ntawm cov pob txha tsiaj, thiab nws cov khoom tseem ceeb yog cov protein.Nws yog dav siv hauv tsev ci.Nws lub luag haujlwm yog txhawm rau txhim kho cov khoom xyaw.Khoom noj khoom haus nrog gelatin saj mos thiab elastic, tshwj xeeb tshaj yog nyob rau hauv zus tau tej cov mousse los yog paj npleg.Ntawm lawv, gelatin tuaj yeem muab faib ua gelatin ntawv thiab gelatin hmoov.Qhov sib txawv ntawm lawv yog nyob rau hauv lub cev sib txawv.

Tom qab soaking, daim ntawv gelatin yuav tsum tau drained thiab muab tso rau hauv cov kev daws rau solidified, thiab ces nws yuav tsum tau stirred thiab melted.Txawm li cas los xij, gelatinous hmoov tsis tas yuav tsum tau nplawm thaum soaking.Tom qab nws absorbs dej txiav thiab nthuav, nws yog stirred tusyees kom txog thaum nws melts.Tom qab ntawd ntxiv cov tshuaj sov so kom khov.Nco ntsoov tias tag nrho cov khoom qab zib ua los ntawm gelatin yuav tsum tau muab tso rau hauv tub yees, uas yooj yim rau yaj thiab deform hauv qhov chaw sov.

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Tswv yim

1. Thaum ua cov txiv hmab txiv ntoo mousse, vim hais tias cov enzymes hauv cov txiv hmab txiv ntoo yuav decompose cov protein uas muaj nyob rau hauv gilding, uas yuav ua rau gelatin tsis tuaj yeem solidify, hom txiv hmab txiv ntoo no muaj xws li txiv hmab txiv ntoo kiwi, papaya, thiab lwm yam. Yog li thaum ua txiv hmab txiv ntoo mousse nrog gelatin, koj yuav tsum boil lub txiv hmab txiv ntoo ua ntej.

2. Yog hais tias cov gelatin soaked tsis siv tam sim ntawd, nws yuav tsum tau muab cia rau hauv lub tub yees ua ntej thiab ces muab tawm thaum tsim nyog.

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Rau Confectionary

Kev noj ntau npaum ntawm gelatin hauv khoom qab zib yog 5% - 10%.Qhov txiaj ntsig zoo tshaj plaws tau txais thaum noj gelatin yog 6%.Qhov sib ntxiv ntawm gelatin hauv cov pos hniav yog 617%.0.16% - 3% lossis ntau dua hauv nougat.Cov koob tshuaj ntawm syrup yog 115% ~ 9%.Cov khoom xyaw ntawm lozenge lossis jujube khoom qab zib yuav tsum muaj 2% - 7% gelatin.Gelatin yog elastic, saj zawg zog thiab pob tshab dua cov hmoov txhuv nplej siab thiab agar hauv kev tsim cov khoom qab zib.Tshwj xeeb, nws xav tau gelatin nrog siab gel lub zog thaum tsim cov khoom qab zib thiab muag muag thiab toffee.

Rau Cov Khoom Siv Mis

Kev tsim ntawm hydrogen bonds nyob rau hauv edible gelatin ntse tiv thaiv whey nag lossis daus thiab casein contraction, uas tiv thaiv cov theem ntawm kev sib cais ntawm cov kua theem thiab txhim kho cov qauv thiab stability ntawm cov khoom tiav.Yog hais tias noj gelatin ntxiv rau yogurt, kev sib cais ntawm whey tuaj yeem tiv thaiv, thiab cov qauv thiab kev ruaj ntseg ntawm cov khoom tuaj yeem txhim kho.

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