Qhov Tseem Ceeb Qhov Sib Txawv - Baking Powder vs Poov xab
Muaj ntau qhov tsis meej pem txog qhov sib txawv ntawm cov poov xab thiab ci hmoov. Cov poov xab thiab ci hmoov feem ntau yog siv rau kev ua noj ua haus ua cov tshuaj tua kab mob. Baking hmoov yog cov khoom xyaw tshuaj tseem hu ua kev sib xyaw ntawm sodium bicarbonate thiab acid ntsev. Hauv qhov sib piv, cov poov xab yog cov kab mob eukaryotic categorized li cov tswv cuab ntawm lub nceeg vaj fungus. Qhov no yog qhov sib txawv tseem ceeb ntawm cov poov xab thiab ci hmoov. Hauv tsab xov xwm no, cia peb piav qhia qhov txawv ntawm cov poov xab thiab cov hmoov ci hauv cov ntsiab lus ntawm lawv cov kev npaj siv thiab lwm yam ntawm lub cev.
Baking Powder yog dab tsi?
Cov hmoov ci yog cov tshuaj qhuav, thiab nws yog cov sib xyaw ntawm sodium bicarbonate thiab ib lossis ntau cov kua qaub ntsev. Nws cov formulations raug hu ua 30% sodium bicarbonate, 5-12% monocalcium phosphate, thiab 21-26% sodium aluminium sulfate sib tov los ntawm qhov hnyav. Ob qho khoom xyaw kawg yog categorized li acid ntsev. Cov hmoov ci kuj yog tsim los ntawm kev sib xyaw baking soda nrog cov nplaum qhuav ntawm tartar acid thiab lwm cov ntsev. Txawm li cas los xij, thaum muaj cov kua qaub ntau dhau, qee cov hmoov ci yuav tsum tau hloov nrog baking soda. Thaum cov kua qaub ua ke nrog sodium bicarbonate thiab dej, cov pa roj carbon dioxide yuav raug tsim.
NaHCO3 + H+ → Na+ + CO2 + H 2O
Cov hmoov ci kuj suav nrog cov qos yaj ywm hmoov nplej los yog pob kws hmoov nplej los txhim kho lawv qhov sib xws thiab ruaj khov. Nws yog ib tug ntshiab leavening tus neeg sawv cev, uas txhais tau hais tias nws yog ntxiv rau cov khoom ci ua ntej ua noj ua haus los tsim carbon dioxide thiab ua rau lawv 'nce' los yog nce ntim thiab tau txais cov kev ntxhib los mos.
Yeast yog dab tsi?
Cov poov xab yog unicellular, eukaryotic microorganisms categorized li cov tswv cuab ntawm lub nceeg vaj fungus. Los ntawm fermentation, hom poov xab xws li Saccharomyces cerevisiae hloov cov carbohydrates rau carbon dioxide thiab cawv. Cov pa roj carbon dioxide yog siv rau hauv ci thiab tsim cov cawv hauv cov dej cawv. Raws li tus neeg sawv cev leavening hauv cov khoom ci, carbon dioxide ua rau lub khob noom cookie nthuav los yog nce raws li cov pa roj ua npuas. Thaum lub khob noom cookie tau ci, cov poov xab tuag thiab cov cua npuas "teeb", muab cov khoom ci ua kom mos thiab spongy zoo nkauj.
Dab tsi yog qhov txawv ntawm Baking Powder thiab Poov?
Qhov sib txawv ntawm cov hmoov ci thiab cov poov xab tuaj yeem muab faib ua pawg hauv qab no. Lawv yog;
Definition of Baking Powder and Poov xab:
Baking hmoov: Cov hmoov ci yog cov tshuaj qhuav qhuav.
Paj: Poov yog cov kab mob uas muaj sia nyob ib puag ncig kuj siv los ua cov tshuaj tua kab mob.
yam ntxwv ntawm Baking Powder and Poov xab:
Mechanism ntawm carbon dioxide tso tawm:
Baking hmoov: Cov hmoov ci ua haujlwm los ntawm kev tso carbon dioxide los ntawm cov tshuaj tiv thaiv acid-base. Txij li thaum cov pa roj carbon dioxide raug tso tawm ntawm tus nqi nrawm dua los ntawm cov tshuaj tiv thaiv acid-puag dua los ntawm fermentation, khob cij ua los ntawm cov tshuaj leavening hu ua mov ci.
Poov: Los ntawm fermentation (ua pa tsis ua pa), hom poov xab hloov cov carbohydrates rau carbon dioxide thiab cawv.
Cov neeg tsim cov pa roj carbon dioxide:
Baking soda: Baking powder (NaHCO3) yog lub hauv paus ntawm carbon dioxide.
Poov: Carbohydrates yog qhov chaw ntawm cov pa roj carbon dioxide hauv cov poov xab.
Cov khoom xyaw / cov khoom xyaw:
Cov hmoov ci: Nws suav nrog sodium bicarbonate ntxiv rau kev sib xyaw ntawm monocalcium phosphate, thiab sodium aluminium sulfate lossis qab zib ntawm tartar, derivative ntawm tartaric acid. Tsis tas li ntawd, nws kuj muaj pob kws hmoov nplej los yog qos yaj ywm starch. Baking soda (NaHCO3) yog lub hauv paus ntawm cov pa roj carbon dioxide ntau lawm hauv cov hmoov ci.
Paj: Saccharomyces cerevisiae yog cov kab mob tseem ceeb tshwm sim hauv cov poov xab extract.
Natural lossis hluavtaws khoom xyaw:
Baking hmoov: Nws yog cov khoom siv hluavtaws.
Yeast: Nws yog ib qho khoom noj khoom haus.
Major function and applications:
Baking hmoov: Qhov no yog siv los ua ib tus neeg sawv cev. Thaum ci hmoov sib tov nrog noo noo, cov tshuaj tiv thaiv tshwm sim ua rau cov pa roj carbon dioxide npuas uas lub khob noom cookie nce thiab nthuav nyob rau hauv qhov cub kub kub, ua rau cov khoom ci kom nce ntim. Thaum tshav kub kub ua rau cov hmoov ci los ua ib tus neeg sawv cev los ntawm kev tso carbon dioxide. Txawm li cas los xij, ci hmoov reacts sai sai thaum ntub, yog li nws yuav tsum tau muab tso rau hauv cov khoom xyaw qhuav ua ntej. Baking hmoov yog ib qho khoom muaj nyob rau hauv buns, pastries, ncuav mog qab zib thiab biscuits. Nws kuj yog siv los hloov cov poov xab rau cov khoom kawg uas fermentation flavour yuav tsis pom zoo los yog kom yooj yim thiab txhim kho qhov sib xws thiab ruaj khov ntawm ncuav mog qab zib thiab lwm yam khoom bakery.
Yeast: Poov yog siv rau hauv ci, thiab cov cawv uas tsim tawm yog siv los tsim cov dej cawv (wine, rum, npias). Raws li daim ntawv thov tsis yog khoom noj, hauv kev tshawb fawb ntawm tes niaj hnub biology, poov xab yog ib qho ntawm cov kab mob eukaryotic feem ntau tshawb fawb. Tsis tas li ntawd, cov poov xab tau siv tsis ntev los no los tsim hluav taws xob hauv cov roj ntsha microbial thiab tsim ethanol rau kev lag luam biofuel.
Disadvantages:
Baking hmoov: Nws tsis tsim nyog siv rau hauv cov khoom noj muaj kua qaub xws li buttermilk, yogurt, thiab lwm yam.
Yeasts: Nws tuaj yeem tsim cov khoom noj muaj kua qaub thiab muaj suab thaj. Thaum lawv txoj kev loj hlob, cov poov xab tawg qee cov khoom noj, thiab cov no ua rau lub cev, tshuaj, thiab kev ua haujlwm ntawm cov zaub mov hloov pauv, thiab cov zaub mov puas. Raws li ib qho piv txwv ntawm cov poov xab cov khoom noj spoilage yog, kev loj hlob ntawm cov poov xab nyob rau hauv cov khoom noj xws li cheeses los yog nqaij, los yog los ntawm fermentation ntawm qab zib nyob rau hauv dej haus, xws li kua txiv, thiab semiliquid khoom, xws li syrups thiab jams.
Luag nws cov txiaj ntsig:
Baking hmoov: Moisture thiab kub ntawm cov hmoov ci tuaj yeem ua rau cov hmoov ci poob nws cov txiaj ntsig dhau sijhawm
Yeasts: Thaum tshav kub kub tuaj yeem ua rau lub hlwb puas tsuaj kom tsis txhob muaj cov poov xab.
teeb meem kev nyab xeeb:
Baking hmoov: Nws muaj nyob rau hauv ob qho tib si nrog thiab tsis muaj aluminium compounds. Cov neeg siv khoom xav tsis txhob siv cov hmoov ci nrog txhuas vim tias muaj kev txhawj xeeb txog kev noj qab haus huv cuam tshuam nrog kev noj tshuaj txhuas.
Yeasts: Qee hom poov xab, xws li Candida albicans, yog cov kab mob hloov tau thiab tuaj yeem ua rau muaj kab mob rau tib neeg.
txiaj ntsig kev noj qab haus huv:
Baking hmoov: Cov hmoov ci tsis muaj txiaj ntsig rau kev noj qab haus huv.
Paj: Cov poov xab yog siv hauv cov khoom noj khoom haus tshwj xeeb hauv cov zaub mov vegan. Nws yog qhov zoo tshaj plaws ntawm cov protein thiab cov vitamins, tshwj xeeb tshaj yog cov vitamins B-complex thiab vitamin B12 nrog rau lwm cov zaub mov thiab cofactors tseem ceeb rau kev loj hlob. Tsis tas li ntawd, poov xab ua raws li ib tug probiotic. Piv txwv li, qee cov tshuaj probiotics siv cov poov xab S. boulardii los txhawb nqa lub ntuj tsim hauv tib neeg txoj hnyuv.
Nyob rau hauv xaus, ci hmoov thiab poov xab yog siv nyob rau hauv ci, raws li ib tug leavening neeg sawv cev. Txawm li cas los xij, cov poov xab yog cov khoom muaj nyob hauv ntuj thaum cov hmoov ci yog cov khoom siv tshuaj hluavtaws.
