{"id":1430,"date":"2020-07-02T10:20:24","date_gmt":"2020-07-02T08:20:24","guid":{"rendered":"https:\/\/www.zavarka-lesaffre.com\/?page_id=1430"},"modified":"2020-07-02T11:24:50","modified_gmt":"2020-07-02T09:24:50","slug":"zavarka-koncepcio","status":"publish","type":"page","link":"https:\/\/www.zavarka-lesaffre.com\/hu\/zavarka-koncepcio\/","title":{"rendered":"Zavarka koncepci\u00f3"},"content":{"rendered":"
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Zavarka koncepci\u00f3<\/span><\/h1>\n<\/div>\n\n\n
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Mi az a <\/span>\u00a0Zavarka? <\/span><\/h2>\n

Egy f\u00e9lk\u00e9sz term\u00e9k, amelyet hagyom\u00e1nyosan p\u00e9ks\u00e9gben \u00e1ll\u00edtanak el\u0151, forr\u00e1sban l\u00e9v\u0151 v\u00edz \u00e9s k\u00fcl\u00f6nb\u00f6z\u0151 lisztek kever\u00e9s\u00e9vel, eg\u00e9szen a \u201eg\u00e9lesed\u00e9s\u201d \u00e1llapot\u00e1ig. Ebben a folyamatban a dextrinek \u00e9s egy\u00e9b egyszer\u0171 cukrok kiold\u00f3dnak, mely cukrok fontos szerepet j\u00e1tszanak abban, hogy a keny\u00e9r hosszabb ideig friss, szaftos \u00e9s puha maradjon.<\/p>\n

A rozskeny\u00e9r \u201eval\u00f3di \u00edze\u201c<\/strong>
\nA forr\u00e1zott liszt technol\u00f3gia Oroszorsz\u00e1gb\u00f3l sz\u00e1rmazik, ahol Zavarka n\u00e9ven dolgoztak ki megold\u00e1st a keny\u00e9r \u00edz\u00e9nek, text\u00far\u00e1j\u00e1nak \u00e9s eltarthat\u00f3s\u00e1g\u00e1nak fejleszt\u00e9s\u00e9re. Rendszerint a trad\u00edcion\u00e1lisan Oroszorsz\u00e1gban, Ukrajn\u00e1ban \u00e9s a Balti \u00e1llamokban gy\u00e1rtott teljes ki\u0151rl\u00e9s\u0171 rozskenyerekn\u00e9l haszn\u00e1lj\u00e1k, ahol a rozstartalom el\u00e9rte a minimum 60%-ot. A Zavarka haszn\u00e1lhat\u00f3 \u00f6nmag\u00e1ban vagy j\u00e1rul\u00e9kos anyagk\u00e9nt is az \u00edz \u00e9s eltarthat\u00f3s\u00e1g jav\u00edt\u00e1s\u00e1ra. Gyakran a rozskov\u00e1sz alapj\u00e1t k\u00e9pezi a savasod\u00e1s el\u0151seg\u00edt\u00e9s\u00e9nek \u00e9rdek\u00e9ben, vagy m\u00e1r \u00e9rett kov\u00e1sszal kombin\u00e1lva alkalmazz\u00e1k.<\/p>\n<\/div><\/div>\n\n\n\n

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Zavarka\u00a0<\/span>technol\u00f3gia \u00e9s gy\u00e1rt\u00e1s<\/span><\/h2>\n

A liszt k\u00f6r\u00fclbel\u00fcl 70% kem\u00e9ny\u00edt\u0151t tartalmaz. A kem\u00e9ny\u00edt\u0151 sok-sok polimer sz\u00e9nhidr\u00e1tb\u00f3l \u00e9p\u00fcl fel, melyekben nagysz\u00e1m\u00fa gl\u00fck\u00f3z egys\u00e9g kapcsol\u00f3dik egym\u00e1shoz glikozidos k\u00f6t\u00e9ssel. A kem\u00e9ny\u00edt\u0151 a gabon\u00e1ban rakt\u00e1rozott energia legnagyobb forr\u00e1sa, \u00e9s a gabonaszemek s\u00faly\u00e1nak k\u00f6r\u00fclbel\u00fcl 60-75%-adja ki. A f\u00f6ld n\u00e9pess\u00e9g\u00e9nek kal\u00f3riafogyaszt\u00e1sa 70-80%-ban kem\u00e9ny\u00edt\u0151b\u0151l sz\u00e1rmazik. A kem\u00e9ny\u00edt\u0151 feladata igen sokoldal\u00fa, fontos szerepet j\u00e1tszik a g\u00e9lesed\u00e9sben, s\u0171r\u00edt\u0151anyagk\u00e9nt, a nedvess\u00e9g megtart\u00e1s\u00e1ban, stabiliz\u00e1l\u00e1sban, \u00e1llagmeg\u0151rz\u00e9sben, de jelent\u0151s szerepe van az term\u00e9k \u201e\u00f6reged\u00e9s\u00e9ben\u201d is. A kem\u00e9ny\u00edt\u0151 r\u00e9szecsk\u00e9k kisebb egys\u00e9gekre bonthat\u00f3ak olyan enzimek \u00e1ltal, mint az amil\u00e1z. Viszont az 1-4\u2018 k\u00f6t\u00e9sekkel \u00f6sszekapcsol\u00f3dott cellul\u00f3zok nem \u00e9rz\u00e9kenyek az amil\u00e1zra. Amikor a kem\u00e9ny\u00edt\u0151t v\u00edzzel \u00e9s magas h\u0151m\u00e9rs\u00e9klettel (60-80\u00b0 C) kezelj\u00fck, a kem\u00e9ny\u00edt\u0151 megdagad \u00e9s elveszti f\u00e9lkrist\u00e1lyos szerkezet\u00e9t. A Zavarka kever\u00e9k egyed\u00fcl\u00e1ll\u00f3 tulajdons\u00e1gokkal rendelkezik el\u0151zsel\u00e9s\u00edtett term\u00e9szet\u00e9nek k\u00f6sz\u00f6nhet\u0151en, melyet h\u0151kezel\u00e9s \u00e1ltal kap. Ez az elj\u00e1r\u00e1s nagyszer\u0171 v\u00edzmegk\u00f6t\u0151 tulajdons\u00e1got \u00e9s egy\u00fattal \u00e9des \u00edzt is eredm\u00e9nyez. A Zavarka k\u00e9pes m\u00f3dos\u00edtani a keny\u00e9r szavatoss\u00e1gi idej\u00e9t\u2026 A folyamat v\u00e9gs\u0151 eredm\u00e9nyek\u00e9pp oligo-cukrok (mal\u00e1tacukor, szachar\u00f3z), illetve egyszer\u0171 cukrok (pl. gl\u00fck\u00f3z) szabadulnak fel a kem\u00e9ny\u00edt\u0151b\u0151l. Ennek a reakci\u00f3nak k\u00f6sz\u00f6nhet\u0151en a Zavarka k\u00e9slelti a kem\u00e9ny\u00edt\u0151 v\u00edzveszt\u00e9s\u00e9t (ami k\u00f6ztudottan az egyik f\u0151 oka annak, hogy a keny\u00e9r p\u00e1r nap ut\u00e1n elveszti \u00e9lvezeti \u00e9rt\u00e9k\u00e9t), illetve egy term\u00e9szetesen \u00e9des \u00edzt ad a keny\u00e9rnek.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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\n Ismerje meg!<\/span>
\n V\u00e1lasszon a receptek k\u00f6z\u00fcl,
\r\nfedezze fel az \u00faj \u00edzeket \u00e9s text\u00far\u00e1kat!<\/span>\n <\/div>\n <\/div>\n <\/div>\n \n <\/div> \t\t \n <\/div> \n <\/div>\n\n\n\n
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A Zavarka lass\u00edtja a keny\u00e9rroml\u00e1st \u00e9s seg\u00edti meg\u0151rizni a puhas\u00e1got. Mindezeket tesztek igazolj\u00e1k, amely vizsg\u00e1latok sor\u00e1n rozslisztb\u0151l k\u00e9sz\u00fclt kenyerek frissess\u00e9get m\u00e9rt\u00e9k texturom\u00e9terrel.<\/p>\n<\/div>\n\n\n\n

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Zavarka<\/span>
\na szavatoss\u00e9gi id\u0151 n\u00f6vel\u00e9s\u00e9re!<\/span><\/h2>\n

frissess\u00e9g evol\u00faci\u00f3ja 6 napon \u00e1t<\/p>\n

 <\/p>\n<\/div>\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Forr\u00e1s: F. Delchambre et al.: Maturation of sourdough on saccharified scalded flour: what impact on fermentation, bread taste and shelf life?, 2015. Lesaffre Library.<\/p>\n\n\n\n

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Tanulm\u00e1nyok igazolj\u00e1k az Inventis Zavarka (forr\u00e1zott v\u00edz \u00e9s kov\u00e1sz) haszn\u00e1lat\u00e1nak j\u00f3t\u00e9kony hat\u00e1s\u00e1t a keny\u00e9r eltarthat\u00f3s\u00e1g\u00e1ra. Az Inventis Zavark\u00e1val k\u00e9sz\u00fclt keny\u00e9r harap\u00e1skor puh\u00e1bb, frissebb, a keny\u00e9r b\u00e9lzete 6 napon kereszt\u00fcl meg\u0151rzi min\u0151s\u00e9g\u00e9t.<\/p>\n<\/div>\n\n\n\n

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A Zavark\u00e1val k\u00e9sz\u00fclt keny\u00e9r rugalmasabb \u00e9s nedvesebb tapint\u00e1s\u00fa, mint a forr\u00e1zott liszt \u00e9s kov\u00e1sz n\u00e9lk\u00fcl k\u00e9sz\u00fclt kenyerek.<\/p>\n\n\n

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Zavarka El\u0151ny\u00f6k<\/a><\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

A Zavarka lass\u00edtja a keny\u00e9rroml\u00e1st \u00e9s seg\u00edti meg\u0151rizni a puhas\u00e1got. Mindezeket tesztek igazolj\u00e1k, amely vizsg\u00e1latok sor\u00e1n rozslisztb\u0151l k\u00e9sz\u00fclt kenyerek frissess\u00e9get m\u00e9rt\u00e9k texturom\u00e9terrel. Forr\u00e1s: F. Delchambre et al.: Maturation of sourdough on saccharified scalded flour: what impact on fermentation, bread taste and shelf life?, 2015. Lesaffre Library. Tanulm\u00e1nyok igazolj\u00e1k az Inventis Zavarka (forr\u00e1zott v\u00edz \u00e9s kov\u00e1sz) […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":30,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"acf":[],"yoast_head":"\nZavarka koncepci\u00f3 - Zavarka<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zavarka-lesaffre.com\/hu\/zavarka-koncepcio\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zavarka koncepci\u00f3 - Zavarka\" \/>\n<meta property=\"og:description\" content=\"A Zavarka lass\u00edtja a keny\u00e9rroml\u00e1st \u00e9s seg\u00edti meg\u0151rizni a puhas\u00e1got. Mindezeket tesztek igazolj\u00e1k, amely vizsg\u00e1latok sor\u00e1n rozslisztb\u0151l k\u00e9sz\u00fclt kenyerek frissess\u00e9get m\u00e9rt\u00e9k texturom\u00e9terrel. Forr\u00e1s: F. Delchambre et al.: Maturation of sourdough on saccharified scalded flour: what impact on fermentation, bread taste and shelf life?, 2015. Lesaffre Library. 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