Kawm txog Cov teebmeem ntawm HPMC thiab CMC ntawm Cov Khoom ntawm Gluten-dawb Cij

Gluten-dawb qhob cij tau dhau los ua neeg nyiam vim qhov nce hauv kab mob celiac thiab gluten intolerance. Txawm li cas los xij, gluten-dawb qhob cij feem ntau yog qhov tsis zoo ntawm kev ntxhib los mos thiab txo lub txee lub neej piv rau cov nplej nplej. Hydroxypropyl Methylcellulose (HPMC) thiab Carboxymethylcellulose (CMC) feem ntau yog siv los ua additives hauv gluten-dawb qhob cij los txhim kho kev ntxhib los mos thiab ntev lub txee lub neej ntawm lub khob cij. Hauv txoj kev tshawb no, peb tshawb xyuas qhov cuam tshuam ntawm HPMC thiab CMC ntawm cov khoom ntawm gluten-dawb qhob cij.

Cov ntaub ntawv thiab cov txheej txheem:

Daim ntawv qhia gluten-dawb qhob cij tau siv los ua pawg tswj hwm, thiab HPMC thiab CMC tau ntxiv rau hauv daim ntawv qhia ntawm ntau qhov ntau (0.1%, 0.3%, thiab 0.5%). Lub khob cij ua khob cij tau npaj siv lub tshuab tov khoom thiab tom qab ntawd ua pov thawj rau 60 feeb ntawm 30 ° C. Tom qab ntawd lub khob noom cookie tau ci ntawm 180 ° C rau 40 feeb. Cov qauv khob cij tau txheeb xyuas rau lawv qhov kev ntxhib los mos, ntim tshwj xeeb, thiab txee lub neej.

Cov txiaj ntsig:

Kev Ntsuam Xyuas Kev ntxhib los mos: Qhov sib ntxiv ntawm HPMC thiab CMC rau daim ntawv qhia gluten-dawb qhob cij txhim kho qhov kev ntxhib los mos ntawm qhob cij. Raws li qhov concentration ntawm HPMC thiab CMC nce, qhov ruaj khov ntawm lub khob cij poob qis, qhia txog kev ntxhib los mos. Ntawm 0.5% concentration, ob qho tib si HPMC thiab CMC txo qhov firmness ntawm lub khob cij piv rau pawg tswj. HPMC thiab CMC kuj tau nce lub caij nplooj ntoos hlav ntawm lub khob cij, qhia tias muaj kev ntxhib los mos ntau dua.

Specific Volume: Lub ntim tshwj xeeb ntawm cov qauv khob cij tau nce ntxiv nrog qhov sib ntxiv ntawm HPMC thiab CMC. Ntawm 0.5% concentration, HPMC thiab CMC nce qhov tshwj xeeb ntim ntawm lub khob cij piv rau pawg tswj hwm.

Txee-Lub neej: Qhov sib ntxiv ntawm HPMC thiab CMC rau daim ntawv qhia gluten-dawb qhob cij ua tau zoo txhim kho lub txee lub neej ntawm lub khob cij. Cov qauv khob cij nrog HPMC thiab CMC muaj lub neej txee ntev dua piv rau pawg tswj hwm. Ntawm 0.5% concentration, ob qho tib si HPMC thiab CMC nce lub txee lub neej ntawm lub khob cij.

Xaus:

Cov txiaj ntsig ntawm txoj kev tshawb no qhia tau hais tias qhov sib ntxiv ntawm HPMC thiab CMC rau gluten-dawb qhob cij zaub mov tuaj yeem txhim kho qhov kev ntxhib los mos, qhov ntim tshwj xeeb, thiab lub neej txee ntawm lub khob cij. Qhov zoo tshaj plaws concentration ntawm HPMC thiab CMC rau kev txhim kho cov khoom no tau pom tias yog 0.5%. Yog li ntawd, HPMC thiab CMC tuaj yeem siv los ua cov khoom siv ntxiv hauv gluten-dawb qhob cij zaub mov los txhim kho qhov zoo thiab txuas lub txee lub neej ntawm lub khob cij.

HPMC thiab CMC feem ntau yog siv hauv kev lag luam khoom noj khoom haus ua cov khoom ua kom tuab, stabilizers, thiab emulsifiers. Lawv kuj tau siv ntau yam ntawm lwm yam khoom, nrog rau cov tshuaj, tshuaj pleev ib ce, thiab cov khoom tu tus kheej. Kev siv cov khoom ntxiv no hauv cov qhob cij tsis muaj gluten tuaj yeem muab cov khoom lag luam txaus siab rau cov neeg siv khoom uas yav dhau los tsis txaus siab rau kev ntxhib los mos thiab txee lub neej ntawm gluten-dawb qhob cij. Zuag qhia tag nrho, cov txiaj ntsig ntawm txoj kev tshawb no txhawb nqa kev siv HPMC thiab CMC ua cov khoom siv ntxiv hauv cov zaub mov tsis muaj gluten.