Iibhola zentlamayinxalenye ebalulekileyo yezitya ezininzi ezimnandi, ukusuka kwipizza kunye nesonka ukuya kwipastries kunye namadombolo. Ukuthungwa kwebhola yenhlama kudlala indima ebalulekileyo kwisiphumo sokugqibela sesitya, kwaye ukufumana ukuthungwa okugqibeleleyo kufuna ukuqonda isayensi emva kokubunjwa kwentlama kunye nokukhwabanisa.
Ubume bebhola yentlama buchatshazelwa zizinto ezininzi ezibalulekileyo, kuquka uhlobo lomgubo osetyenzisiweyo, iqondo lokugalela intlama, ubukho bamafutha kunye neswekile, kunye nokuphathwa kwentlama ngexesha lokuxuba kunye nokuxova.
Enye yezona zinto zibalulekileyo ekufezekiseni ukuthungwa kwentlama egqibeleleyo luhlobo lomgubo olusetyenzisiweyo. Iindidi ezahlukeneyo zomgubo ziqulethe izixa ezahlukeneyo zeprotheni, ezichaphazela ngokuthe ngqo ukubunjwa kwegluten kwintlama. I-Gluten yinethiwekhi yeeprotheni ezinika intlama ukunwebeka kunye nokomelela. Umgubo weprotheyini ephezulu, njengomgubo wesonka, wenza inethiwekhi ye-gluten eyomeleleyo, ekhokelela kwi-chewier, intlama e-elastic ngaphezulu. Ngakolunye uhlangothi, i-low-protein powders, efana nomgubo wekhekhe, yenza uthungelwano lwe-gluten olubuthathaka, olubangela ukuthungwa okuthambileyo, okuthenda ngakumbi.
Iqondo le-hydration yentlama nayo idlala indima ebalulekileyo ekunqumeni ukuthungwa kwebhola yentlama. Ubungakanani bamanzi ongezelelweyo kwintlama buchaphazela ukubunjwa kwe-gluten kunye nobuninzi bomswakama wentlama. Amanqanaba aphezulu e-hydration avelisa i-malleable and open crumb structure, okubangelwa ukukhanya, inhlama enomoya. Ngokwahlukileyo, amanqanaba asezantsi e-hydration avelisa i-denser, texture eqinile.
Ukongeza amanqatha kunye noshukela kwintlama kunokuchaphazela ukubunjwa kwayo. Amafutha afana nebhotela okanye i-oyile athambise intlama ngokugquma imisonto ye-gluten, okukhokelela ekubeni kuthambile, ukuthungwa kwe-creamier. Iswekile, ngakolunye uhlangothi, ayigcini nje ukongeza ubumnandi kodwa inceda i-brown kunye ne-caramelize intlama, iphucula incasa kunye nokuthungwa kwayo.
Ukuphathwa kwentlama ngexesha lokuxuba kunye nokuxubha enye into ephambili ekufezekiseni ukuthungwa kwentlama. Ukuxuba okufanelekileyo kunye nokuxova kwakha inethiwekhi ye-gluten, ilungelelanisa iiprotheni kwaye idale ukuthungwa okufanayo. Ukuxutywa ngokugqithiseleyo kunokubangela intlama enzima, exineneyo, ngelixa ukuxutywa kwe-undermixing kunokubangela i-spongy, i-crumbly texture.
Ukuqonda inzululwazi emva kokuthungwa kwentlama egqibeleleyo kuvumela ulawulo oluchanekileyo malunga nezithako kunye nobuchule obusetyenziswa ekulungiseleleni intlama. Ngokulawula le miba, abapheki kunye nababhaki banokulungisa ukuthungwa kwentlama yabo ukuhlangabezana neemfuno ezithile zezitya ezahlukeneyo.
Umzekelo, kwimeko yentlama yepizza, umgubo oneprotein eninzi, onjengomgubo wesonka, udla ngokusetyenziselwa ukwenza i-chewy and stretchy texture inokumelana nokunwebeka kunye nokubunjwa okufunekayo kwi-pizza ebhityileyo. Ukongeza, amanqanaba aphezulu e-hydration kunye namaxesha amade okuvundiswa anceda ukwenza i-flavour and airy crust.
Ngokwahlukileyo, kwipastries eethe-ethe kunye nezimuncumuncu, umgubo weprotheyini osezantsi odityaniswe nomxholo ophezulu wamafutha kwaye ucutshungulwe ngononophelo unokuvelisa ukuthungwa okuthambileyo, okuthambileyo okulungele izinto ezifana neecroissants kunye neecrusts zepayi.
Lilonke, ukufumana intlama egqibeleleyo yokuthungwa kufuna ibhalansi ethambileyo phakathi kokuqonda isayensi emva kwezithako kunye nobuchule obubandakanyekayo. Ngokuqwalasela ngononophelo uhlobo lomgubo, inqanaba le-hydration, i-fat and sugar content, kunye nokuguqulwa kwentlama, abapheki kunye nababhaki banokudala iibhola zentlama ezenziwe nge-textured eziphucula umgangatho kunye nolonwabo lwendalo yabo yokupheka. Ingaba i-pizza crust ehlafunwayo, i-pastry ethambileyo okanye isonka esithambileyo, inzululwazi emva kokuthungwa kwentlama egqibeleleyo yinto ephambili kubugcisa bokubhaka nokupheka.
Ixesha lokuposa: Jul-29-2024