{"id":21218,"date":"2021-02-22T12:41:30","date_gmt":"2021-02-22T11:41:30","guid":{"rendered":"https:\/\/lesaffre.se\/?p=21218"},"modified":"2021-02-22T13:04:13","modified_gmt":"2021-02-22T12:04:13","slug":"varfor-tappar-brodet-sin-mjukhet","status":"publish","type":"post","link":"https:\/\/lesaffre.se\/sv\/varfor-tappar-brodet-sin-mjukhet\/","title":{"rendered":"Varf\u00f6r tappar br\u00f6det sin mjukhet?"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><em><span style=\"text-decoration: underline;\">De naturliga mekanismerna\u00a0<\/span><\/em><\/p>\n<p>Under stalningsprocessen (retrogradering) blir smulan fastare och mindre elastisk; det torkar ut och blir smuligt. Resultatet \u00e4r att konsumenten blir mindre tillfredsst\u00e4lld av br\u00f6det \u00f6ver tiden.<\/p>\n<p>Detta \u00e4r ett naturligt fenomen som huvudsakligen beror p\u00e5 st\u00e4rkelsens retrograderingsprocess (Fadda et al., 2014), som orsakas av migrering av vatten i smulan mot skorpan. Stalningsprocessen (retrogradering) b\u00f6rjar i sj\u00e4lva verket vid kylningssteget (direkt efter bakning) och forts\u00e4tter under lagring: amylos omorganiseras snabbt f\u00f6r att bilda en h\u00e5rd smulstruktur, medan amylopektin samlas i kristaller.<\/p>\n<p>Denna dubbelsidiga strukturf\u00f6r\u00e4ndring \u00e4r k\u00e4nd som st\u00e4rkelse retrogradering och \u00e4r den faktor som \u00e4r ansvarig f\u00f6r att g\u00f6ra smulan h\u00e5rd och spr\u00f6d. Fenomenet kan motverkas med en ny uppv\u00e4rmningsfas (rostning) som frig\u00f6r amylos- och amylopektinkedjorna igen. Glutenproteiner tros ocks\u00e5 delta i stalningsprocessen. S\u00e5ledes kommer glutenrikt br\u00f6d att h\u00e4rda mindre snabbt p\u00e5 grund av en process som anses bero p\u00e5 interaktioner med st\u00e4rkelse (Curti et al., 2014).<\/p>\n<p><span style=\"text-decoration: underline;\"><em>Effekter av lagringsf\u00f6rh\u00e5llanden<\/em><\/span><\/p>\n<p>En temperatur p\u00e5 20-25 \u00b0 C och en luftfuktighet p\u00e5 cirka 65% anses d\u00e4rf\u00f6r vara de optimala lagringsf\u00f6rh\u00e5llandena f\u00f6r att bevara mjukheten i br\u00f6det. I sj\u00e4lva verket \u00e4r m\u00e5let att minimera eventuella f\u00f6r\u00e4ndringar i smulstrukturen under lagring f\u00f6r att bevara br\u00f6dets smidighet. En ol\u00e4mplig lagringstemperatur kommer att ha negativa effekter p\u00e5 bevarandet av mjukheten. Retrogradering av st\u00e4rkelse uppn\u00e5r maximal hastighet vid en temperatur p\u00e5 4 \u00b0 C, lagring vid l\u00e5g temperatur kommer att resultera i tidigare f\u00f6rfall. Staling\/retrogradering v\u00e4xer ocks\u00e5 stadigt snabbare \u00f6ver tiden och \u00e5tf\u00f6ljs av \u00f6kat smulighet.<\/p>\n<p><em><span style=\"text-decoration: underline;\">Hur man f\u00f6rhindrar &#8217;staling&#8217; i br\u00f6d<\/span><\/em><\/p>\n<p>Bakning kan modifiera stalningsfenomenet genom dess effekt p\u00e5 st\u00e4rkelse. Ju h\u00f6gre bakningstemperatur, desto mer accelererad st\u00e4rkelse retrogradering kommer att bli (Giovanelli et al., 1997). Vissa forskare har visat att l\u00e5ngsam tillagning vid l\u00e5g temperatur minskar fastheten i inkr\u00e5met och omv\u00e4nt kort, intensiv bakning resulterar i snabb &#8217;staling&#8217; (Bebes et al., 2016). Dessutom \u00f6kar temperaturhastigheten och bakningstiden sannolikt att negativt p\u00e5verka enzymens verkan och d\u00e4rigenom fr\u00e4mja f\u00f6rsvagningsfenomenet.<\/p>\n<h3 id=\"mce_0\"><strong>Om du vill veta mer, v\u00e4nligen klicka p\u00e5 \u201ckontakta oss\u201d nedan !<\/strong><\/h3>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; De naturliga mekanismerna\u00a0 Under stalningsprocessen (retrogradering) blir smulan fastare och mindre elastisk; det torkar ut och blir smuligt. Resultatet \u00e4r att konsumenten blir mindre tillfredsst\u00e4lld av br\u00f6det \u00f6ver tiden. Detta \u00e4r ett naturligt fenomen som huvudsakligen beror p\u00e5 st\u00e4rkelsens retrograderingsprocess (Fadda et al., 2014),&#8230;<\/p>\n","protected":false},"author":9,"featured_media":21182,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[100],"tags":[],"class_list":["post-21218","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-posts-se"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.3 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Varf\u00f6r tappar br\u00f6det sin mjukhet? &#8226; Lesaffre Nordic<\/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:\/\/lesaffre.se\/sv\/varfor-tappar-brodet-sin-mjukhet\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Varf\u00f6r tappar br\u00f6det sin mjukhet?\" \/>\n<meta property=\"og:description\" content=\"&nbsp; De naturliga mekanismerna\u00a0 Under stalningsprocessen (retrogradering) blir smulan fastare och mindre elastisk; det torkar ut och blir smuligt. 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