Ilimin da ke dacewar batuwar kuka wuya mai kyau a cikin hanyar kuka tafiya

kai tsaye yana tantance ingancin hadin kek. Ci gaban na'urar hadawa yana nufin hadin kek, wanda zai iya inganta inganci sosai, da kuma kulawar da ta dace na tsarin hadawa na iya shafar jiki da sinadarai na hadin kek  da kuma shafar ingancin kek.  na hadin cake kuma yana shafar ingancin cake. Wannan takarda za ta tattauna kimiyyar asali a bayan  tsarin hadawa na mixer na hadin cake (shigar da gas, emulsification, kulawa da samuwar gluten da tasirin zafi) da gudummawar ga ingancin cake.

Yanzu, muna kan yadda mixer ke aiki a cikin daidaita cake  hadin:

Mixer yana aiwatar da daban-daban  ayyuka a cikin yin hadin cake, babban hanyar aiki sun haɗa da:

Hadawa mai kyau  : Nau'ikan abubuwa masu bushe da ruwa (garin, sukari, kwai, mai, da sauransu) hadawa daidai, duk abubuwan suna rarraba daidai a cikin yanayin hadawa, guje wa ƙananan ƙwayoyin garin bushe, al'amuran zubar da mai.

Hakanan Hawa: Shigar da iska cikin hadin saboda hadawar inji yana haifar da ƙananan kumfa masu daidaito da ya kamata su ba da gudummawa ga girman da nauyin hadin kuma na iya kuma zama tsarin  don kula da tashi na cake.

Kulawa da Ci gaban Gluten (Kulawa da Ci gaban Gluten): Kulawa da karfin da tsawon lokacin hadawa don  ana inganta samuwar gluten mai matsakaici, kuma ana hana samuwar gluten mai yawa, don haka za a iya daidaita laushi da elasticity na cake.

Na biyu, dangantakar shigar iskar gas tare da fitar da  cake:

Iskar gas  tana shiga cikin batter na cake a matsayin kumfa, daga iska da aka hade da kuma carbon dioxide da aka samar ta hanyar baking powder. Mixer ’s  aikin dukan yana hada iska cikin dubban kananan kumfa da aka tsayar a cikin batter. Lokacin da ka yi cake, waɗannan kumfan suna girma lokacin da aka yi zafi, suna ja cake don tashi da ƙirƙirar tsari mai porus wanda ’zai sa ya zama fluffy  da laushi. Don haka, girman, adadi da rarraba  na kumfa suna shafar tsarin pore da ingancin cake. Yawan ko ƙarancin zai haifar da girman kumfa ya yi yawa ko  fashe, kuma rashin daidaitawa zai rage yawan iska a cikin kumfan, yana shafar cikar cake.

Na 3: Yadda emulsification ke shafar  tsarin cake:

Kayan cake yana da tsarin polyphase, manyan masu halartar da ba su dace ba guda biyu sune ruwa  da mai (yawanci man shanu ko man kayan lambu). Emulsification shine tsarin rarraba ruwa guda daya a  cikin wani a matsayin ƙananan droplets, wanda aka rarraba cikin kwanciyar hankali a ƙarƙashin motsi. Emulsifiers (kamar lecithin a cikin kwai) suna ƙirƙirar wani fim na fuskar juna mai ɗorewa a kan ruwa –mai fuskar  wanda zai iya rage ƙarfin fuskar juna da hana haɗakar droplets don ƙirƙirar tsarin emulsifying mai ɗorewa. Emulsification mai kyau yana da kyau ga ɗanɗano, kuma cake ɗin yana ɗanɗano mai laushi da  mai laushi, kuma lokacin ajiyar yana ƙaruwa don hana mai fadowa.

4: Ci gaban gluten yana da mahimmanci ga cake  laushi:

Gluten wani tsari ne mai ɗorewa, mai sassauci, wanda aka ƙirƙira lokacin da ruwa ya shanye ta cikin furotin fulawa (musamman melolin da glutenin) Matsayin haɗawa mai matsakaici na tsarin daidaitawa na iya samar da gluten, kuma yana ba da ɗan  goyon baya ga tsarin cake ɗin. Amma lokacin da  kuna haɗa sosai, gluten yana haɓaka sosai — yana sa cake ɗin ya zama mai ƙarfi — ko yana rasa kyawun laushi. Wannan yana nufin cewa ɗaya daga cikin maɓallan don wasu nau'ikan cake (kamar  chiffon cake) shine a haɗa shi da  ƙaramin yawan yiwuwa don rage samar da gluten da samun laushi a cikin baki.

Biyar, banbancin  zafin jiki yana yi a cikin batter na cake:

Zafin jiki yana da babban tasiri akan  batter na cake. Misali, zafin jiki mai ƙanƙanta yana ƙarfafa mai da fats su zama mafi filastik,  yana ba su damar haɗuwa da kyau tare da sauran kayan haɗi. Kuma zafin jiki mai ƙanƙanta ba ’ya kamata a guje masa gaba ɗaya, ko:  suna iya hana samar da gluten, wanda ke haifar da cake mai laushi. A gefe guda,  yanayi yana shafar sakamakon ƙwayar ƙwai, sannan yana shafar dukkan cake. Don haka, don kowanne girke-girke da hanyar samarwa lokacin ƙirƙirar cake  batter zafin jiki na kayan aiki da zafin jiki na aiki dole ne a saita. Don su yi kyau, ’za su gaya muku ku  yi amfani da ƙwai a zafin jiki na dakin, misali.

Vi. Kammalawa:

Fasahar yin cake tana da zurfin tushe a cikin kwarewar shirya batter, wanda hakika wani tsari ne mai wahala na kimiyyar jiki da sinadarai. Wannan tsari ba kawai game da haɗa kayan haɗi bane amma game da samun daidaito mai kyau ta hanyar iska, emulsification, da kuma kulawa da halayen viscoelastic na batter. Waɗannan muhimman abubuwa suna ba da gudummawa ga tsarin, laushi, da kuma ingancin cake na ƙarshe.

Iska yana da mahimmanci saboda yana haɗa iska cikin batter, wanda ke taimakawa wajen ƙirƙirar laushi da laushi a cikin cake da aka gasa. Emulsification, a gefe guda, yana haɗa mai da ruwa cikin kayan haɗi don samar da haɗin gwiwa mai ɗorewa wanda ke ba da gudummawa ga danshi da arzikin cake. Halin viscoelastic na batter shine abin da ke ba ta damar shimfiɗa da riƙe siffarta, wanda ke da mahimmanci ga tsarin cake.

Ci gaban fahimtar waɗannan ka'idoji na iya haifar da ingantattun hanyoyin haɗawa, yana tabbatar da cewa kowanne sinadari an haɗa shi daidai da sauri, na tsawon lokaci mai dacewa, da kuma a hanya mafi tasiri. Binciken nan gaba yana nufin kafa haɗin gwiwa mai kyau tsakanin waɗannan ƙa'idodin haɗawa da ingancin cake. Ta hanyar haɗa ilimin kimiyyar abinci mai zurfi tare da ka'idojin injiniya, akwai yiwuwar juyawa cikin ƙirar mai haɗawa da aiki. Wannan na iya buɗe hanyoyi don tsarin yin cake na al'ada da na atomatik, wanda zai haifar da samfuran inganci mai kyau da kuma zurfin fahimta game da kimiyyar samar da cake..