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Princippet bag brødbagning

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.

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Princippet bag brødbagning

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  1. Princippet bag brødbagning Diana, Susanne, Stine og Morten

  2. pH på 4,6 • 30 grader varmt

  3. C6H12O6 + O2 → CO2 + H2O + energi (ATP)

  4. Mel • - Gluten

  5. Glutens Virkning • Elastisk • Oprindelig form • Uden gluteniner • Uden Gliadiner

  6. Gluten • Gliadiner • Gluteniner

  7. Proteasers Virkning • Elastisk • Bedre ”flow” • Holder på carbondioxiden

  8. Proteaser

  9. Stivelse og amylaser • Kulhydrater • amylose og amylopektin • Glukosemolekyler

  10. Amylose Amylopektin

  11. Stivelse • Stivelseskorn • Opdelt i lag • Rund struktur • Uopløselige i vand

  12. Gelatinisering / forklistring • Vand + temp. stigning • Optager vandet • Svulmer op • Tykt flydende • Modtagende overfor amylaser • Går i stykker

  13. Retrogradering • Reorganisering • Danner nye bindinger • Med til at gøre brød hårdt

  14. Amylaser • Enzymer • α- og β-amylase • Nedbryder stivelsen • 2 forskellige måder • Primært β-amylase

  15. Arabinoxylan og xylanaser • Polysakkarider • Ikke-stivelse • Mest anvendte

  16. Arabinoxylan i brød • Opdeles i to grupper

  17. Brødets volumen

  18. Vandbinder • Uopløseligt arabinoxylan • Opløseligt arabinoxylan

  19. Xylanaser og deres effekt • Stabiliteten • Brødvolumen • Friskhed • Krummen

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