Meaisín easbhrúite sneaiceanna puff

Tosca a mbíonn tionchar acu ar cháilíocht an táirge

{1. Gelatinization
The expansion and splitting of starch granules in water at an appropriate temperature to form a uniform paste solution is called gelatinization. Only when the starch is completely gelatinized but not disintegrated, its intermolecular hydrogen chain will break and fully absorb water, which is the basis for the highly crystalline starch granules to wrap water in the next aging process, thus laying the foundation for full puffing .

{2. ag dul in aois
Éiríonn an stáirse puffed le stáirse teimhneach sa deireadh trí aosú . le linn an phróisis chócaireachta, tá an t -uisce a ionsúitear le linn an phróisis geilitín fillte i struchtúr microcrystalline an stáirse . Nuair a bhíonn sé friochta ag an ardteocht, cuireann an t -uisce i bpóirse agus cuireann siad an t -uisce i leataobh agus déanann an t -uisce a chur in iúl go tapa agus a fhoirmíonn na cáithníní a dhéanann vapors vaporizes a vapous a vapous a vapous a vapous a vapors a vapor a fhoirmíonn va valles vapor a vaporizes a fhoirmíonn vaca vaous a dhéanann an t -am Struchtúr scaoilte chun cuspóir puffing . a bhaint amach

{3. Triomú
The moisture content in the product directly affects the℃of puffing of the product, so the control of moisture content is crucial. If the moisture content of the dried product is too high, it will be difficult to discharge the moisture in a short time during the frying and puffing process, resulting in the product not puffing, soft and not crispy, which will destroy the characteristics of the Táirge . Má tá an cion taise ró -íseal, beidh sé deacair go leor gaile scaird a dhéanamh chun an fíochán bia a leathnú i dtréimhse ghearr le linn an phróisis friochadh, rud a laghdóidh an méid puffing den táirge . Dá bhrí sin, ba chóir go mbeadh an t -am triomaithe thart ar 7 n -uaire, nuair a bhíonn an t -ábhar taise is oiriúnaí {}}}}}}}}}}}}}} ba chóir go mbeadh an t -am toise oiriúnach {}}}}}}}}}