Kunezinguquko eziningi ezenzeka lapho ukudla kuvezwa ekushiseni, inqubo eyaziwa ngokujwayelekile ngokuthi "ukupheka."
Futhi kuxhomeke ekudleni. Ama-proteine afana nenyama namaqanda abe eqinile futhi opaque. Imifino ishintsha umbala futhi ithambe. Amafutha aphikisayo. Izinhlanzi zikhula futhi zande njengezipanji ezincane.
Ama-carbohydrate, ushukela otholakala emanzini amaningi kanye nezithelo nemifino, vula i-golden brown bese wenza ama-flavour amasha.
Lokhu kuguqulwa kubizwa ngokuthi i-caramelization, futhi ngempela kuyindlela eyenza ushukela ube yi-caramel.
I-Caramelization ngokubangela ibangelwa i-pyrolosis, okuyinto isigaba esibanzi sezinguquko lapho izinto ziwela lapho zivezwa emazingeni athile okushisa.
Inyama yinye ukudla ephenduka ensundu uma uyipheka, futhi lokhu kuyadingeka ne-pyrolosis. Kodwa umehluko wukuthi ngenyama, i-pyrolosis ibangela ukusabela kuma-amino acids kuphrotheni (eyaziwa njenge -Maillard reaction ). Nakuba i-carbohydrates, i-pyrolosis iphendula nge-ushukela, ibangela i-caramelization.
Kunoma yiziphi amaprotheni noma ama-starches, umphumela we-pyrolosis udinga izinga lokushisa eliphezulu. Uma kwenzeka ushukela ojwayelekile (noma i-sucrose), i-caramelization iqala cishe ngo-320 degrees F (nakuba i-fructose, etholakala ezitshalweni, emifino nasezinyosi) i-caramelizes ezingeni lokushisa elingaphansi, eliku-230F). Ngempendulo ye-Maillard, ukukhwabanisa kuqala cishe ngama-310 degrees.
Lokho kusho ukuthi i-caramelization ingenzeka kuphela endaweni yokupheka okushisayo .
Lokhu kungenxa yokuthi amanzi aphezulu okushisa angafinyelela angama-212F. Akushisi ngokwanele ukufaka ushukela noma amaprotheni. Ngakho-ke, awukwazi ukugaya noma yini ngokuyilisa, ukuyibeka, ukuyilondeza noma into enjengaleyo ihilela ukuyipheka.
I-Caramelization yenzeka nge-toast, yebo, futhi isinkwa esibekiwe ngokujwayelekile. Injabulo ejabulisayo: Uma uke wezwa ukuthi isikhumba sesinkwa sinomsoco noma sinamavithamini amaningi kuwo noma into, ake sicabange ngakho. Kuyinto inhlama efanayo ngaphandle kwesinkwa njengaphakathi.
Umehluko kuphela ukuthi ngaphandle kwavezwa ngokuqondile emoyeni oshisayo kuhhavini, okwenza ukuba i-caramelize iphinde ibe mnyama. Inhlama ngaphakathi kwesinkwa yavezwa kuphela kwenye inhlama, eyayiqukethe uketshezi, ngakho-ke ayizange ifinyelele ukushisa okwanele okwenzela ukuguquka. Futhi ngenkathi i-caramelization iveza imibala emisha nama-flavour amasha, ayikhiqizi amavithamini amasha noma ezinye izakhi. Uma wazi ngokwengeziwe!
Enye into ejabulisayo ukuthi ngokucacile -ukuthosa kuzocaca ukuveza imibala enombala yegolide, nakuba amafrimu amaFrans enza ngokuwafaka ngamafutha ashisayo, ashubile. I-liquid ingabe isomile kanjani? Endabeni yamafutha, kubhekwa njengomile ngoba uma ushaya ngokujulile, amafutha ashisa ngaphezu kwamanzi abilayo. Okusho ukuthi yikuphi amanzi okudla (okungenani engxenyeni yangaphandle) ephekwe, bese kuqala i-caramelization. Yonke leyo mibhobho oyibona lapho into ingena ejulile-fryer ngamanzi ekudleni kokupheka.
Omunye umphumela we-caramelization wukuthi udala ama-flavour amasha, kufaka phakathi ama-flavour ongachaza njengobumba, noma ubumnandi, noma ubumnandi. Ngamunye walaba abavuthayo kubangelwa ukudala ama-flavor compounds (okungukuthi amakhemikhali) njengama-process of pyrolization.
Njengoba kwenzeka, lezi zinhlanganisela zingahlukaniswa futhi zengezwe ekudleni. Uma ubona okuthiwa "ama-flavour yemvelo" ohlwini lwezithako, ngokuvamile lokho okuyikho.