Incazelo, isebenzisa, amathiphu, nokugcina.
I-starch yamakhambi, ngezinye izikhathi ebizwa ngokuthi ufulawa we-corn, i-carbohydrate ekhishwe e-endosperm ye-corn. Lesi sici esimhlophe se-powdery sisetshenziselwa izinhloso eziningi zokupheka, izindlu nezimboni. Ekhishini, isitashi sommbila uvame ukusetshenziselwa njenge-agent eqinisa ama-sauces, ama- gravies , ama-glazes, amasobho, ama-casseroles, amapayipi, namanye ama-dessert.
Ngenxa yokuthi isitashi sikamanyolo senziwa kusuka emzimbeni futhi sine-carbohydrate (ayikho amaprotheni), ngumkhiqizo ongenalutho.
Ngenxa yalesi sizathu, isitashi sommbila ungumthombo omuhle kakhulu we- gluten-free to thickeners ekuphekeni. Qinisekisa ukuthi uhlola amaphakheji ukuqinisekisa ukuthi isitashi sakho samakilasi asikwenziwanga esikhungweni esibuye senze imikhiqizo yengqolowa, ukuvimbela ukuthi kungenzeka ukungcola okuphambene .
I-Starch Yommbila Isebenza Kanjani?
I-starch yamakhambi ingaxubaniswa endaweni epholile noma ekamelweni lokushisa lokushisa bese ikhathele ukudala isenzo sokuqina. I-starch yamagundane ivame ukuguqulwa njenge-thickener ngoba i-gel eholayo iyabonakala, kunokuba i-opaque. I-starch yamakhambi nayo ayinambitheka kakhulu uma iqhathaniswa nofulawa futhi inikeza cishe izikhathi ezimbili amandla okuqina. I-starch yamakhambi ingafakwa endaweni engaphansi kwesilinganiso sefulawa kunoma yikuphi iresiphi ebiza ufulawa njenge-agent eqina.
I-starch yamagundane ingasetshenziselwa ukugqoka izithelo ngama-pie , tarts, nezinye izinsalela ngaphambi kokubhaka. Umcengezi omncane we-starch we-corn uhlangana nama-juice wezithelo bese uqina njengoba ubhaka.
Lokhu kuvimbela ama-pie kanye nezinye izidakamizwa ekubeni nokuthungwa kwamanzi noma ama-runny.
I-starch yamagesi nayo isetshenziswa njenge-anti-caking agent. Ushizi okhishwayo uvame ukumbozwa ngotshani omncane we-starch we-corn ukuwuvimbela ukuba ungangeni emaphaketheni. I-starch yembewu izosiza ekutholeni umswakama ekunciphiseni futhi kuvimbele ukuthungwa okunamandla kusuka ekuthuthukisweni.
Inani elincani lomswakama wesikolweni ngokuvamile lixubene noshukela oluyimpuphu ngenhloso efanayo.
I-Starch I-Starch Ikhuphuka Kanjani?
I-starch yamakhambi iqukethe amaketanga amade ama-molecule amakhemikhali, okuyinto lapho evuthayo lapho kukhona khona umswakama, iyovula futhi ivule. Lesi senzo sokuvuvukala, noma i-gelatinization, yilokho okubangela ukuqina kube khona.
Amathiphu okusebenzisa i-Starch Corn
I-starch yamakhambi akufanele ingezwe ngqo emanzini ashisayo njengoba lokhu kungabangela ukuba ihlanganise futhi ifake izibhamu. I-starch yamakhambi kufanele ixubane kuqala ekamelweni lokushisa noma eketshezi elincane epholile ukuze lenze i-slurry, bese igqugquzela emanzini ashisayo. Lokhu kuzovumela ngisho nokusabalalisa ama-molecule we-starch ngaphambi kokuba nethuba lokuvuvukala nokugcoba.
Izingxube eziqukethe isitashi sommbila kufanele zilethwe ngamathumba egcwele ngaphambi kokupholisa. Ngaphansi kokushisa, izingxube zesitashi zommbila zingabangela ukuba zicwilise umswakama noma zibe mncane futhi uma zipholile. Ingxube ingase ibonakale ifinyelelwe ngemva kokushisa okuncane, kepha uma ama-molecule we-starch engagciniwe ngokuphelele, azokhipha umswakama uma selehlile.
Ama-Sauce kanye nezinye izingxube ezihlanganiswe ne-starch yembewu akufanele zifakwe efrijini. Ukuqhaqhaqhaza kuzonqamula umthamo we-sitrojelini eline-gelatinized and the mix will be thin after after.
Indlela Yokugcina I-Corn Starch
Ngenxa yokuthi isitashi sommbila sithatha umswakama, kubalulekile ukuyibeka emgodini oqinile lapho kungenakuthola khona umswakama omncane. I-starch yembewu kufanele igcinwe kude nokushisa okukhulu. Gcina isitashi sakho samakolishi esitsheni esivaliwe nasendaweni epholile, eyomile. Lapho igcinwa kahle, isitashi sikambewu siyohlala kuze kube phakade.