princippet bag brødbagning
DESCRIPTION
Princippet bag brødbagning. Diana, Susanne, Stine og Morten. pH på 4,6 30 grader varmt . C6H12O6 + O2 → CO2 + H2O + energi (ATP) . Mel - Gluten . Glutens Virkning. Elastisk Oprindelig form Uden gluteniner Uden Gliadiner. Gluten. Gliadiner Gluteniner. Proteasers Virkning. - PowerPoint PPT PresentationTRANSCRIPT
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PRINCIPPET BAG BRØDBAGNINGDiana, Susanne, Stine og Morten
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pH på 4,6 30 grader varmt
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C6H12O6 + O2 → CO2 + H2O + energi (ATP)
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Mel - Gluten
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Glutens Virkning Elastisk Oprindelig form Uden gluteniner Uden Gliadiner
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Gluten Gliadiner Gluteniner
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Proteasers Virkning Elastisk Bedre ”flow” Holder på
carbondioxiden
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Proteaser
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Stivelse og amylaser Kulhydrater amylose og amylopektin Glukosemolekyler
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Amylose
Amylopektin
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Stivelse Stivelseskorn Opdelt i lag Rund struktur Uopløselige i
vand
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Gelatinisering / forklistring Vand + temp. stigning Optager vandet Svulmer op Tykt flydende Modtagende overfor amylaser Går i stykker
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Retrogradering Reorganisering Danner nye bindinger Med til at gøre brød hårdt
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Amylaser Enzymer α- og β-amylase Nedbryder
stivelsen 2 forskellige
måder Primært β-
amylase
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Arabinoxylan og xylanaser Polysakkarider Ikke-stivelse Mest anvendte
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Arabinoxylan i brød Opdeles i to grupper
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Brødets volumen
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Vandbinder Uopløseligt arabinoxylan Opløseligt arabinoxylan
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Xylanaser og deres effekt Stabiliteten Brødvolumen Friskhed Krummen