{"id":2190,"date":"2024-12-13T10:58:55","date_gmt":"2024-12-13T02:58:55","guid":{"rendered":"https:\/\/en.ntsquare.com\/?p=2190"},"modified":"2026-08-23T21:14:28","modified_gmt":"2026-08-23T13:14:28","slug":"application-of-iqf-spiral-freezer-to-freeze-the-dough","status":"publish","type":"post","link":"https:\/\/en.ntsquare.com\/tr\/spiral-freezer\/application-of-iqf-spiral-freezer-to-freeze-the-dough\/","title":{"rendered":"Hamuru Dondurmak \u0130\u00e7in IQF Spiral Dondurucunun Kullan\u0131m\u0131"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><strong>Dondurulmu\u015f hamur<\/strong> \u015e\u00fcphesiz ki bu, modern f\u0131r\u0131nc\u0131l\u0131k alan\u0131nda \u00e7\u0131\u011f\u0131r a\u00e7an bir ba\u015far\u0131d\u0131r. F\u0131r\u0131nlanm\u0131\u015f \u00fcr\u00fcnlerin \u00fcretimini ve tedarikini b\u00fcy\u00fck \u00f6l\u00e7\u00fcde de\u011fi\u015ftirmi\u015f ve t\u00fcm f\u0131r\u0131nc\u0131l\u0131k sekt\u00f6r\u00fcne daha b\u00fcy\u00fck geli\u015fme f\u0131rsatlar\u0131 sunmu\u015ftur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bug\u00fcn, dondurulmu\u015f hamurun arkas\u0131ndaki ilkeleri ve kalitesini ve etkisini belirleyen temel fakt\u00f6rleri inceleyelim.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dondurulmu\u015f hamur tam olarak nedir? Nas\u0131l \u00e7al\u0131\u015f\u0131r? Hangi fakt\u00f6rler \u00fczerinde \u00f6nemli bir etkiye sahiptir? Gelin bu gizemli perdesi birlikte kald\u0131ral\u0131m.<strong> (Makalenin sonuna kadar okursan\u0131z, dondurulmu\u015f hamur hakk\u0131nda kesinlikle daha derin bir anlay\u0131\u015f kazanacaks\u0131n\u0131z)<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><em>01 <\/em>Dondurulmu\u015f hamur nedir?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Dondurulmu\u015f hamur <strong>belirli bir i\u015flemin kesintiye u\u011frat\u0131lmas\u0131yla elde edilen hamur veya yar\u0131 mamul ekmek \u00fcr\u00fcn\u00fc<\/strong> Ekme\u011fin normal \u00fcretim s\u00fcrecinde, ekmek h\u0131zla dondurulur (\u201330 derecenin alt\u0131nda) ve ard\u0131ndan \u201318 derecelik sabit bir ortamda depolan\u0131r; \u015fekillendirilmeden \u00f6nce ise \u00e7\u00f6zd\u00fcr\u00fcl\u00fcr.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><em>02 <\/em>Dondurulmu\u015f hamurun s\u0131n\u0131fland\u0131r\u0131lmas\u0131<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>\u00d6nceden b\u00f6l\u00fcnm\u00fc\u015f<\/strong> dondurulmu\u015f hamur \u2192 silindirden \u00e7\u0131kt\u0131ktan sonra do\u011frudan b\u00f6l\u00fcn\u00fcr ve dondurulur.<\/li>\n\n\n\n<li><strong>\u00d6nceden \u015fekillendirilmi\u015f<\/strong> dondurulmu\u015f hamur \u2192 b\u00f6l\u00fcnd\u00fckten sonra do\u011frudan \u015fekillendirilip dondurulur.<\/li>\n\n\n\n<li><strong>\u00d6n fermente<\/strong> dondurulmu\u015f hamur \u2192 \u015fekillendirme ve mayalanma i\u015flemlerinden sonra do\u011frudan dondurulmu\u015f.<\/li>\n\n\n\n<li><strong>\u00d6nceden pi\u015firilmi\u015f <\/strong>dondurulmu\u015f hamur \u2192 mayalama ve pi\u015firme i\u015flemlerinden sonra dondurulmu\u015f. Yukar\u0131daki d\u00f6rt kategoriye g\u00f6re, \u00f6nceden b\u00f6l\u00fcnm\u00fc\u015f dondurulmu\u015f ekmek, \u00e7o\u011fu f\u0131r\u0131n\u0131n \u00fcretim s\u00fcreci i\u00e7in daha uygundur; bu nedenle, bu yaz\u0131da \u00f6nceden b\u00f6l\u00fcnm\u00fc\u015f dondurulmu\u015f hamuru analiz edece\u011fiz.<strong> <em>derinlik<\/em><\/strong>.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">03 Dondurulmu\u015f hamurun \u00e7al\u0131\u015fma prensibi<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Dondurulmu\u015f hamurun \u00e7al\u0131\u015fma prensibi, buz kristallerinin etkisinden yararlanmakt\u0131r. Hamur h\u0131zla so\u011futuldu\u011funda, hamurdaki su h\u0131zla kristalle\u015ferek buz kristalleri olu\u015fturur. S\u0131cakl\u0131k d\u00fc\u015ft\u00fck\u00e7e buz kristallerinin say\u0131s\u0131 artar ve sonunda hamur donmu\u015f hale gelir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hamurun h\u00fccreler aras\u0131 bo\u015flu\u011funda bulunan serbest su ile h\u00fccrelerdeki ba\u011fl\u0131 su, e\u015fzamanl\u0131 olarak say\u0131s\u0131z kristale d\u00f6n\u00fc\u015ferek dondurulur. <strong>H\u0131zl\u0131 dondurma sayesinde hamur h\u0131zla so\u011futuldu\u011fundan, buz kristalleri k\u00fc\u00e7\u00fck ve e\u015fit da\u011f\u0131lm\u0131\u015f olur ve hamur yap\u0131s\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde zarar g\u00f6rmez.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><em>04 Birinci fakt\u00f6r<\/em> dondurulmu\u015f hamuru etkileyen<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>\u0130lk <\/em>Dondurulmu\u015f hamuru etkileyen en \u00f6nemli fakt\u00f6r, dondurma ekipman\u0131n\u0131n s\u0131cakl\u0131\u011f\u0131d\u0131r. <\/strong>Dondurulmu\u015f hamurda genellikle mayalama sonras\u0131 y\u00f6ntem tercih edilir; b\u00f6ylece maya h\u0131zl\u0131 bir \u015fekilde aktif hale gelmez. Silindirden \u00e7\u0131kan s\u0131cakl\u0131k 18 ile 20 derece aras\u0131ndad\u0131r. H\u0131zl\u0131 dondurma i\u00e7in hamur h\u0131zla b\u00f6l\u00fcn\u00fcr ve yo\u011frulur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">H\u0131zl\u0131 dondurma s\u0131cakl\u0131\u011f\u0131 eksi 30 ila 40 derecedir; b\u00f6ylece hamurun merkez s\u0131cakl\u0131\u011f\u0131 h\u0131zla eksi 10 ila 15 dereceye d\u00fc\u015fer ve ard\u0131ndan depolama i\u00e7in eksi 18 derecelik sabit bir ortama aktar\u0131l\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">H\u0131zl\u0131 dondurma i\u00e7in neden eksi 30 derecenin alt\u0131ndaki bir ortama yerle\u015ftirilmesi gerekir? Do\u011frudan -18 derecelik bir ortama konulamaz m\u0131? Cevap \u015fudur: Elbette hay\u0131r. \u00c7\u00fcnk\u00fc -18 derecelik bir ortamda, hamurun merkez s\u0131cakl\u0131\u011f\u0131n\u0131n eksi 15 dereceye d\u00fc\u015fmesi yakla\u015f\u0131k 60 dakika s\u00fcrer ve bu s\u00fcre zarf\u0131nda \u00e7ok say\u0131da buz kristali olu\u015fur. Ancak eksi 30 derecenin alt\u0131ndaki bir ortamda, hamurun merkez s\u0131cakl\u0131\u011f\u0131n\u0131n eksi 15 dereceye d\u00fc\u015fmesi yakla\u015f\u0131k 20-30 dakika s\u00fcrer ve olu\u015fan buz kristalleri nispeten az ve k\u00fc\u00e7\u00fck olur.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><em>05 <\/em>Buz kristalleri hamuru neden bozar?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Buz kristalleri, dondurma i\u015flemi s\u0131ras\u0131nda hamurdaki s\u0131v\u0131n\u0131n buza d\u00f6n\u00fc\u015fmesiyle olu\u015fan kristallerdir. Hamurda buz kristallerinin olu\u015fmas\u0131, hamurun gl\u00fcten a\u011f yap\u0131s\u0131na ve maya h\u00fccrelerine ciddi zarar verebilir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bunun ba\u015fl\u0131ca nedenleri \u015funlard\u0131r: Hamurdaki serbest su buza d\u00f6n\u00fc\u015ft\u00fc\u011f\u00fcnde hacim yakla\u015f\u0131k artar. Bu fiziksel de\u011fi\u015fiklikler, gl\u00fcten a\u011f yap\u0131s\u0131n\u0131 ve maya h\u00fccrelerinin mikro yap\u0131s\u0131n\u0131 bozar; olu\u015fan buz kristalleri ise hamurdaki suyu \u00e7ekerek hacmi art\u0131r\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Buz kristallerinin boyutu, miktar\u0131, \u015fekli ve konumu, hamur dokusuna farkl\u0131 derecelerde hasara neden olur.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"500\" src=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/1-52.jpg\" alt=\"1\" class=\"wp-image-1663\" srcset=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/1-52.jpg 800w, https:\/\/en.ntsquare.com\/wp-content\/uploads\/1-52-768x480.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><em>06 <\/em>Buz kristallerini etkileyen fakt\u00f6rler<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Dondurma s\u0131cakl\u0131\u011f\u0131 ve h\u0131z\u0131<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Kristaller, teknik olarak \"maksimum buz kristali olu\u015fum s\u0131cakl\u0131k aral\u0131\u011f\u0131\" olarak adland\u0131r\u0131lan -1\u2103 ile -5\u2103 aras\u0131ndaki s\u0131cakl\u0131k aral\u0131\u011f\u0131nda b\u00fcy\u00fcr. Hamur -1\u2103 ile -5\u2103 aras\u0131ndaki s\u0131cakl\u0131k aral\u0131\u011f\u0131nda bulundu\u011funda buz kristalleri en fazla b\u00fcy\u00fcr ve hamurdaki suyun neredeyse 'i buz kristallerine d\u00f6n\u00fc\u015f\u00fcr. -1\u2103 ile -5\u2103 aras\u0131ndaki s\u0131cakl\u0131k aral\u0131\u011f\u0131nda, kalma s\u00fcresi ne kadar uzun olursa buz kristalleri o kadar b\u00fcy\u00fcr ve hamara verilen zarar da o kadar artar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hamurun en h\u0131zl\u0131 dondu\u011fu s\u0131cakl\u0131k (buz kristallerinin olu\u015fmas\u0131n\u0131n zor oldu\u011fu s\u0131cakl\u0131k) yakla\u015f\u0131k -40\u2103'dir ve piyasada bulunan dondurulmu\u015f hamurlar genellikle -35\u2103 veya daha d\u00fc\u015f\u00fck s\u0131cakl\u0131klarda h\u0131zl\u0131 dondurulur. Ancak bir\u00e7ok ma\u011faza, hamuru yava\u015f\u00e7a dondurmak i\u00e7in minimum s\u0131cakl\u0131k ayar\u0131 -18\u2103 olan dondurucular kullanmaktad\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Yava\u015f dondurulmu\u015f hamurun bu buz kristali b\u00f6lgesinden uzun s\u00fcre ge\u00e7mesi gerekir; bu da buz kristallerinin h\u0131zl\u0131 bir \u015fekilde b\u00fcy\u00fcmesine ve hacminin artmas\u0131na neden olur, bu da gl\u00fcten a\u011f yap\u0131s\u0131na daha ciddi zararlar verir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ayn\u0131 zamanda, maya h\u00fccre s\u0131v\u0131s\u0131n\u0131n hacmi geni\u015fleyip artar ve mayan\u0131n \u00f6l\u00fcm\u00fcn\u00fc h\u0131zland\u0131r\u0131r; bu da \u00e7\u00f6z\u00fcld\u00fckten sonra hamurun genle\u015fme oran\u0131n\u0131 etkiler. <strong>(Farkl\u0131 ortamlarda buz \u00e7\u00f6zme i\u015flemi)<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Hamurun i\u00e7indeki su i\u00e7eri\u011fi<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Dondurulmu\u015f hamurda, dondurma s\u0131ras\u0131nda kalite de\u011fi\u015fikliklerini \u00f6nlemek i\u00e7in ilave edilen su miktar\u0131 kontrol edilmeli ve d\u00fc\u015f\u00fck s\u0131cakl\u0131klarda h\u0131zl\u0131 bir \u015fekilde dondurulmal\u0131d\u0131r. Hamur dokusundaki su dengesiz bir \u015fekilde da\u011f\u0131l\u0131rsa, bu da hamura zarar verecektir; bu nedenle buz kristallerinin m\u00fcmk\u00fcn oldu\u011funca k\u00fc\u00e7\u00fck tutulmas\u0131 ve su i\u00e7eri\u011finin homojen olmas\u0131 gerekir.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Hamurun saklama ko\u015fullar\u0131<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">H\u0131zl\u0131 dondurma i\u015flemi ince buz kristalleri olu\u015ftursa bile, bu buz kristalleri depolama s\u0131ras\u0131nda b\u00fcy\u00fcyecektir. Bu olaya \u201cbuz kristallerinin yeniden kristalle\u015fmesi\u201d denir. Dondurulmu\u015f halde depolama s\u0131ras\u0131nda hafif bir su hareketi meydana gelir; bu durum, kristallerin yeniden kristalle\u015fmesi, buzlanma olu\u015fumu ve hamur y\u00fczeyinin kurumas\u0131n\u0131 yak\u0131ndan ilgilendirir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Depolama s\u0131cakl\u0131\u011f\u0131 y\u00fcksek oldu\u011funda veya s\u0131cakl\u0131k de\u011fi\u015fti\u011finde, bu su hareketi h\u0131zlanacakt\u0131r. Bu nedenle, yeniden kristalle\u015fmeyi \u00f6nlemek i\u00e7in \u00fcr\u00fcnler m\u00fcmk\u00fcn olan en d\u00fc\u015f\u00fck s\u0131cakl\u0131kta depolanmal\u0131 ve depolama s\u0131ras\u0131nda s\u0131cakl\u0131k de\u011fi\u015fikliklerinden ka\u00e7\u0131n\u0131lmal\u0131d\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ayr\u0131ca, dondurma h\u0131z\u0131 \u00e7ok y\u00fcksek olursa, ekmek mayas\u0131n\u0131n hamur i\u00e7inde donmas\u0131na neden olur ve mayan\u0131n \u00f6lme olas\u0131l\u0131\u011f\u0131 artar; bu nedenle hamurun dondurulma h\u0131z\u0131, mayan\u0131n \u00f6lmeyece\u011fi bu aral\u0131k i\u00e7indeki en y\u00fcksek h\u0131zda kontrol edilmelidir. Standart h\u0131z, dondurucudaki hamurun merkez s\u0131cakl\u0131\u011f\u0131n\u0131n so\u011fuma h\u0131z\u0131d\u0131r ve bu h\u0131z dakikada 1~2\u2103'dir.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"500\" src=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/2-41.jpg\" alt=\"2\" class=\"wp-image-1664\" srcset=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/2-41.jpg 800w, https:\/\/en.ntsquare.com\/wp-content\/uploads\/2-41-768x480.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><em>07 <\/em>Buz kristallerinin olu\u015fumunu nas\u0131l azaltabiliriz?<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Un se\u00e7imi:<\/strong> Dondurma i\u015flemi gl\u00fctenin ba\u011flanma g\u00fcc\u00fcn\u00fc zay\u0131flat\u0131r ve bu da geni\u015fleme oran\u0131n\u0131n d\u00fc\u015fmesine neden olur. Protein i\u00e7eri\u011fi yakla\u015f\u0131k ila aras\u0131nda olan s\u00fcper y\u00fcksek gl\u00fctenli un kullan\u0131n.<\/li>\n\n\n\n<li><strong>Hamurdaki su i\u00e7eri\u011fi<\/strong> Hamurdaki serbest su miktar\u0131n\u0131 azalt\u0131r; genellikle form\u00fcldeki su i\u00e7eri\u011fini %5 ila oran\u0131nda d\u00fc\u015f\u00fcr\u00fcr.<\/li>\n\n\n\n<li><strong>Hamurdaki ya\u011f ve \u015feker i\u00e7eri\u011fi. <\/strong>Ya\u011f ve \u015feker miktar\u0131 belirli bir seviyeye ula\u015ft\u0131\u011f\u0131nda, hamurun donma direnci art\u0131r\u0131labilir. Bu nedenle, dondurulmu\u015f hamur haz\u0131rlarken s\u0131cakl\u0131\u011f\u0131 kontrol etmeli ve buz kristallerinin olu\u015fumunu azaltmal\u0131s\u0131n\u0131z. Buz kristallerinin olu\u015fma s\u00fcresi ne kadar k\u0131sa olursa, hamura verilen zarar o kadar az olur.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\"><em>08 <\/em>Dondurulmu\u015f hamur yap\u0131m\u0131nda yayg\u0131n olarak kullan\u0131lan maya<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Maya, ekme\u011fin ruhudur ve mayan\u0131n kalitesi, nihai \u00fcr\u00fcn\u00fcn kalitesini do\u011frudan etkiler. Dondurulmu\u015f hamurda, dondurma ve \u00e7\u00f6zme i\u015flemlerinin eklenmesi nedeniyle hamurdaki mayan\u0131n ya\u015fam ortam\u0131 de\u011fi\u015fir; bu da mayan\u0131n kalitesine daha y\u00fcksek gereksinimler getirir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Mayan\u0131n s\u0131n\u0131fland\u0131r\u0131lmas\u0131: <\/strong>*S\u0131v\u0131 maya *Taze maya *\u00d6\u011f\u00fct\u00fclm\u00fc\u015f maya *Yar\u0131 kuru maya *Haz\u0131r kuru maya *Aktif kuru maya <strong>Genellikle kulland\u0131\u011f\u0131m\u0131z maya t\u00fcrleri kuru maya, yar\u0131 kuru maya ve taze mayad\u0131r.<\/strong>: Kuru maya ak\u0131\u015fkanl\u0131\u011f\u0131 iyidir ve kullan\u0131m\u0131 kolayd\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Koruma, oda s\u0131cakl\u0131\u011f\u0131nda depolama ve uzun raf \u00f6mr\u00fc. Taze maya, y\u00fcksek aktiviteye, h\u0131zl\u0131 fermantasyon s\u00fcresine ve so\u011futmal\u0131 depolamaya sahiptir; bu mayayla yap\u0131lan ekmeklerin tad\u0131 da \u00e7ok iyidir. Yar\u0131 kuru maya, kuru maya ile taze maya aras\u0131nda bir konumdad\u0131r. Hem kuru mayan\u0131n hem de taze mayan\u0131n avantajlar\u0131na sahiptir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Taze maya ile ayn\u0131 fermantasyon aromas\u0131na sahiptir ve h\u0131zla geli\u015fir; ayr\u0131ca kuru maya ile ayn\u0131 ak\u0131\u015fkanl\u0131\u011fa sahiptir, bu sayede tart\u0131lmas\u0131 kolayd\u0131r ve donduruldu\u011funda uzun raf \u00f6mr\u00fcne sahiptir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Yar\u0131 kuru maya genellikle -18\u00b0C'de sakland\u0131\u011f\u0131ndan, taze maya kuru mayaya g\u00f6re dondurmaya daha dayan\u0131kl\u0131d\u0131r; bu nedenle dondurulmu\u015f hamur haz\u0131rlan\u0131rken genellikle \u00f6nce yar\u0131 kuru maya kullan\u0131l\u0131r. <strong>Maya, s\u0131cakl\u0131k de\u011fi\u015fikliklerine kar\u015f\u0131 \u00e7ok hassast\u0131r:<\/strong> * 0-4 \u2103 ortam\u0131nda uykuda * 10 \u2103 ortam\u0131nda yar\u0131 uykuda * maya, 20 \u2103-45 \u2103 ortam\u0131nda olduk\u00e7a aktiftir * maya, 50 \u2103-55 \u2103 \u00fczerindeki ortamlarda aktivitesini yitirir<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><em>09 <\/em>Dondurma i\u015flemi mayaya zararl\u0131d\u0131r. Maya<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Bu \u00fcr\u00fcn son derece \u201cdonmaya kar\u015f\u0131 dayan\u0131kl\u0131d\u0131r\u201d ve d\u00fc\u015f\u00fck s\u0131cakl\u0131k, mayan\u0131n fermantasyon yetene\u011fini etkilemez. S\u0131k s\u0131k kulland\u0131\u011f\u0131m\u0131z taze maya buzdolab\u0131nda saklan\u0131r; dondurulmu\u015f maya ise eksi 18\u00b0C\u2019de 2 y\u0131la kadar saklanabilir. Mayan\u0131n performans\u0131n\u0131 etkileyen fakt\u00f6r, hamurun so\u011futulmas\u0131d\u0131r. Dondurulmu\u015f hamur, ka\u00e7\u0131n\u0131lmaz olarak \u201cdondurma\u201d ve \u201c\u00e7\u00f6zme\u201d s\u00fcre\u00e7lerini i\u00e7erir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">H\u0131zl\u0131 dondurma i\u015flemi s\u0131ras\u0131nda olu\u015fan \u201cbuz kristalleri\u201d, maya h\u00fccrelerini yok eder ve maya aktivitesini olumsuz etkiler.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dondurma i\u015flemi s\u0131ras\u0131nda hamur s\u0131cakl\u0131\u011f\u0131 ve dondurma h\u0131z\u0131ndaki de\u011fi\u015fiklikler de maya aktivitesini etkileyerek \u00e7e\u015fitli sonu\u00e7lara yol a\u00e7acakt\u0131r.<\/strong>: *Hamurun kabarma s\u00fcresinin uzun olmas\u0131 *Hamurun yetersiz gaz \u00fcretimi *Hamurun dinlendirilmesi *Bitmi\u015f \u00fcr\u00fcn\u00fcn hacmi, eksi 3\u00b0C ile eksi 12\u00b0C aras\u0131nda azal\u0131r. S\u0131cakl\u0131k y\u00fcksek oldu\u011funda maya h\u00fccrelerinin i\u00e7indeki su donar ve h\u00fccre hasar\u0131n\u0131n derecesi, bu s\u0131cakl\u0131kta kal\u0131nan s\u00fcreye ba\u011fl\u0131d\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bu nedenle, tarif s\u00fcrecini kontrol ederken, s\u00fcre\u00e7 s\u0131k\u0131 bir \u015fekilde denetlenmelidir. A\u015f\u0131r\u0131 dondurma veya yetersiz dondurma, mayaya b\u00fcy\u00fck zarar verecektir. Ayn\u0131 zamanda, \u00fcr\u00fcn\u00fcn 5\u00b0C ile eksi 5\u00b0C aras\u0131ndaki g\u00fcvenli b\u00f6lgeyi h\u0131zl\u0131 bir \u015fekilde ge\u00e7ebilmesini sa\u011flamak da gereklidir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><em>10 <\/em>Ozmotik bas\u0131nc\u0131n maya \u00fczerindeki etkisi<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Dondurulmu\u015f hamurdaki su kristalleri de hamur \u00fczerinde b\u00fcy\u00fck bir etkiye sahiptir. Hamurun ozmotik bas\u0131nc\u0131 artar ve maya hamurun i\u00e7inde \u00e7\u00f6z\u00fcn\u00fcr.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Olu\u015fan ozmotik bas\u0131n\u00e7, mayan\u0131n h\u00fccre zar\u0131n\u0131 yok etmeye yeterlidir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Maya h\u00fccresi zar\u0131n\u0131n i\u00e7indeki ve d\u0131\u015f\u0131ndaki konsantrasyon e\u015fitse ve ozmotik bas\u0131n\u00e7 0 ise, maya h\u00fccresi normal \u015feklini koruyabilir. Ancak ozmotik bas\u0131n\u00e7 dengesi bozuldu\u011funda, maya h\u00fccresi zar\u0131ndaki su d\u0131\u015far\u0131ya s\u0131zacak ve maya h\u00fccresi patlayacakt\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mayan\u0131n kendi aktivitesi etkilenecek ve bu durum nihai mayalanma s\u00fcrecini de etkileyecektir. Bu nedenle, uygun bir maya sadece \u201cdonmaya dayan\u0131kl\u0131\u201d olmakla kalmamal\u0131, ayn\u0131 zamanda ozmotik bas\u0131nc\u0131n etkisini a\u015fmak i\u00e7in de yeterince aktif olmal\u0131d\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Deneyler sonucunda, mayan\u0131n kendisinde bulunan do\u011fal trehaloz, gliserol amino asitleri (prolin dahil) ve baz\u0131 k\u00fc\u00e7\u00fck molek\u00fcll\u00fc \u015fekerlerin (glikoz, maltoz) mayan\u0131n aktivitesini s\u00fcrd\u00fcrmesi i\u00e7in \u00e7ok \u00f6nemli oldu\u011funu tespit ettik.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00d6zellikle do\u011fal trehaloz i\u00e7in, k\u00fcltivasyon amac\u0131yla yaln\u0131zca y\u00fcksek bakteri i\u00e7eri\u011fine sahip \u201cse\u00e7kin askerler\u201d se\u00e7ilebilir. Trehalozun yapay olarak eklenmesi, mayan\u0131n aktivitesini art\u0131ramaz.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><em>11. <\/em>Anahtar etken fakt\u00f6rlerin kontrol\u00fc<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Dondurma h\u0131z\u0131n\u0131 s\u0131k\u0131 bir \u015fekilde kontrol edin:<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Yava\u015f dondurma (0,1 \u00b0C\/dk) b\u00fcy\u00fck buz kristallerinin olu\u015fmas\u0131na neden olur; bu kristaller daha da b\u00fcy\u00fcyerek maya h\u00fccrelerine ve gl\u00fcten proteinlerine zarar verir.<\/li>\n\n\n\n<li>H\u0131zl\u0131 dondurma (1\u00b0C\/dk): Daha az kristalle\u015fme meydana gelir; bu, daha uygun bir h\u0131zl\u0131 dondurma h\u0131z\u0131d\u0131r.<\/li>\n\n\n\n<li>Son derece h\u0131zl\u0131 dondurma (10\u00b0C\/dk), k\u00fc\u00e7\u00fck buz kristallerinin olu\u015fmas\u0131na neden olur; bu kristaller \u00e7\u00f6z\u00fclme s\u0131ras\u0131nda kolayca birle\u015ferek b\u00fcy\u00fck buz kristalleri haline gelir ve bu da gl\u00fcten a\u011f\u0131n\u0131 bozar.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dondurma s\u0131cakl\u0131\u011f\u0131n\u0131 se\u00e7in: <\/strong>Farkl\u0131 dondurma s\u0131cakl\u0131klar\u0131 hamur \u00fczerinde farkl\u0131 etkiler yarat\u0131r ve h\u0131zl\u0131 dondurma s\u0131cakl\u0131\u011f\u0131, form\u00fcle ve i\u015fleme g\u00f6re ayarlanmal\u0131d\u0131r. \u00d6rne\u011fin, Danimarka ekme\u011fi hamuru haz\u0131rlan\u0131rken, dondurma s\u0131cakl\u0131\u011f\u0131 eksi 25\u00b0C'den eksi 40\u00b0C'ye d\u00fc\u015ft\u00fc\u011f\u00fcnde, hamurun raf \u00f6mr\u00fc 'tan fazla k\u0131sal\u0131r.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Depolama s\u00fcrecini kontrol edin:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Dondurulmu\u015f hamurun dondurma (eksi 18 santigrat derece) ve depolama s\u00fcreci boyunca, hamurdaki gl\u00fcten a\u011f\u0131 ve maya h\u00fccreleri zarar g\u00f6rmeye devam eder; raf \u00f6mr\u00fc uzad\u0131k\u00e7a hamurun kalitesi de d\u00fc\u015fer. Depolama s\u0131cakl\u0131\u011f\u0131ndaki de\u011fi\u015fiklikler, dondurulmu\u015f hamurun kalitesi \u00fczerinde b\u00fcy\u00fck bir etkiye sahiptir.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u00c7\u00f6zme s\u00fcrecini kontrol edin:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Dondurulmu\u015f hamur i\u00e7in uygun \u00e7\u00f6zme y\u00f6ntemleri, \u00e7\u00f6zme s\u0131ras\u0131nda buz kristallerinin maya h\u00fccre zarlar\u0131na ve gl\u00fcten proteinlerine verdi\u011fi zarar\u0131 hafifletebilir ve azaltabilir. Bu, hamurun mayalanma s\u00fcresini k\u0131saltabilir ve ekme\u011fin hacmini art\u0131rabilir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><em>12 <\/em>Dondurma S\u00fcreci<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Hamur kar\u0131\u015ft\u0131rma ile h\u0131zl\u0131 dondurma aras\u0131ndaki s\u00fcreyi k\u0131saltmaya \u00e7al\u0131\u015f\u0131n ve dondurma \u00f6ncesi mayalanmay\u0131 m\u00fcmk\u00fcn oldu\u011funca s\u0131n\u0131rlay\u0131n; bu, dondurulmu\u015f hamurun raf \u00f6mr\u00fcn\u00fc etkili bir \u015fekilde uzatabilir. Mayalanm\u0131\u015f hamurdaki maya aktif durumda oldu\u011fundan, h\u0131zl\u0131 dondurma i\u015flemi s\u0131ras\u0131nda b\u00fcy\u00fck hasara yol a\u00e7mas\u0131 kolayd\u0131r ve bu da hamurun daha sonraki kabarmas\u0131n\u0131 olumsuz etkiler.<\/li>\n\n\n\n<li>Hamurdaki \u015feker ve ya\u011f i\u00e7eri\u011fine, ayr\u0131ca hamurun a\u011f\u0131rl\u0131\u011f\u0131 ve boyutuna g\u00f6re dondurma s\u00fcresini ayarlayarak hamurun merkez s\u0131cakl\u0131\u011f\u0131n\u0131 kontrol edin.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><em>13. <\/em>\u00c7\u00f6zme i\u015flemi<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">\u25cf So\u011futmal\u0131 \u00e7\u00f6zme (0-4 \u2103):<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Buz kristalleri \u00e7ok k\u00fc\u00e7\u00fck boyutlara kadar eriyecek ve bu da dondurman\u0131n hamur \u00fczerindeki etkisini yava\u015flatarak hamurun daha e\u015fit bir \u015fekilde kabarmas\u0131n\u0131 sa\u011flayacakt\u0131r.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u25cf Oda s\u0131cakl\u0131\u011f\u0131nda \u00e7\u00f6zme (20-25\u2103):<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Y\u00fczey ve i\u00e7 k\u0131s\u0131mdaki \u00e7\u00f6z\u00fclme h\u0131zlar\u0131 farkl\u0131d\u0131r ve y\u00fczeyde \u00e7ok fazla nem olacakt\u0131r.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u25cf Mayalama kutusu (30-38 \u2103):<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Y\u00fczey ve i\u00e7 k\u0131s\u0131mdaki \u00e7\u00f6z\u00fclme h\u0131zlar\u0131 farkl\u0131d\u0131r, maya aktivitesi farkl\u0131d\u0131r ve bitmi\u015f \u00fcr\u00fcn\u00fcn kalitesi d\u00fc\u015f\u00fckt\u00fcr.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><em>14. <\/em>Maya se\u00e7imi<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">\u25cf Taze maya:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">En y\u00fcksek aktiviteye sahiptir, ancak 0-4\u2103'de saklanmas\u0131 gerekir ve raf \u00f6mr\u00fc sadece 45 g\u00fcnd\u00fcr. Bu nedenle, lojistik olanaklar\u0131n uygun oldu\u011fu b\u00f6lgelerde taze mayaya \u00f6ncelik verilebilir. <strong>\u25cf Kuru maya<\/strong>: Taze maya temininin zor oldu\u011fu b\u00f6lgeler i\u00e7in uygundur. Dondurulmu\u015f hamur geli\u015ftirici ile birle\u015ftirilen kuru maya, yakla\u015f\u0131k bir ayl\u0131k k\u0131sa raf \u00f6mr\u00fcne sahip dondurulmu\u015f hamur \u00fcr\u00fcnlerinin ihtiya\u00e7lar\u0131n\u0131 kar\u015f\u0131layabilir.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u25cf Dondurulmu\u015f maya:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u00dcr\u00fcnler, eksi 18\u00b0C'de 24 ay boyunca saklanabilir. Taze maya bulunmayan b\u00f6lgeler i\u00e7in daha uygundur. Yukar\u0131daki t\u00fcm \u00f6nlemler iki amaca hizmet etmektedir:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u25cfOzmotik bas\u0131nc\u0131n maya h\u00fccrelerine zarar vermesini \u00f6nleyin<\/h3>\n\n\n\n<h3 class=\"wp-block-heading\">\u25cfBuz kristallerinin maya h\u00fccre zar\u0131n\u0131 delmesini \u00f6nleyin.<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ancak bu iki \u015feye dikkat edildi\u011finde, dondurulmu\u015f hamurdaki maya iyi bir aktiviteyi koruyabilir ve raf \u00f6mr\u00fc boyunca iyi bir performans g\u00f6sterebilir. \u0130yi fermantasyon oran\u0131 Mayay\u0131 anlad\u0131ktan sonra, sorunun mayan\u0131n \u201cdonmaya kar\u015f\u0131 dayan\u0131kl\u0131\u201d olmamas\u0131 de\u011fil, hamurdaki suyun buz kristalleri olu\u015fturmas\u0131 ve mayan\u0131n canl\u0131l\u0131\u011f\u0131n\u0131 etkilemesi oldu\u011funu biliyoruz. Ayn\u0131 zamanda, h\u0131zl\u0131 dondurma i\u015flemi protein yap\u0131s\u0131n\u0131 da bozar; bu da hamurun mayalanma s\u00fcresinin uzamas\u0131na ve hamurun \u00e7\u00f6kmesine neden olur. Peki bu durumu nas\u0131l iyile\u015ftirebiliriz?<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><em>15 <\/em>Dondurulmu\u015f hamurun temel bile\u015feni \u2013 hamur geli\u015ftirici<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Dondurulmu\u015f hamur \u00fcretilirken, h\u0131zl\u0131 dondurma i\u015flemi hamurdaki maya ve proteine b\u00fcy\u00fck zarar verir; bu nedenle, bu sorunlar\u0131 hafifletmek ve iyile\u015ftirmek i\u00e7in dondurulmu\u015f hamur iyile\u015ftiricisi kullan\u0131l\u0131r. Dondurulmu\u015f hamurda iyile\u015ftiricilerin makul \u015fekilde kullan\u0131lmas\u0131 \u015funlar\u0131 sa\u011flayabilir:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Dondurulmu\u015f hamurun mekanik i\u015flenebilirli\u011fini iyile\u015ftirin<\/strong><\/li>\n\n\n\n<li><strong>Hamurun mukavemetini ve dayan\u0131kl\u0131l\u0131\u011f\u0131n\u0131 art\u0131r\u0131n, ekme\u011fin hacmini ve yap\u0131s\u0131n\u0131 iyile\u015ftirin\u00a0<\/strong><\/li>\n\n\n\n<li><strong>Hamurun su tutma \u00f6zelli\u011fini iyile\u015ftirin ve hamurdaki buz kristallerinin neden oldu\u011fu hasar\u0131 azalt\u0131n\u00a0<\/strong><\/li>\n\n\n\n<li><strong>Dondurulmu\u015f hamurun raf \u00f6mr\u00fcn\u00fc koruyun ve uzat\u0131n<\/strong><\/li>\n\n\n\n<li><strong>\u00c7\u00f6zme ve mayalama s\u00fcre\u00e7leri s\u0131ras\u0131nda hamurun gaz tutma \u00f6zelli\u011fini optimize edin\u00a0<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Farkl\u0131 t\u00fcrdeki dondurma geli\u015ftiricileri, temel ekmek ve tatl\u0131 ekmek gibi \u00e7e\u015fitli ekmek \u00fcr\u00fcnleri uygulamalar\u0131 i\u00e7in uygundur ve geli\u015ftiricilerin kullan\u0131m\u0131 da duruma g\u00f6re farkl\u0131l\u0131k g\u00f6sterir. Ger\u00e7ek \u00fcretimde, farkl\u0131 \u00fcr\u00fcnlere ve uygulama \u00fcretim ko\u015fullar\u0131na g\u00f6re farkl\u0131 geli\u015ftiriciler se\u00e7ilmesi gerekir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Genel olarak, dondurulmu\u015f hamura %1,5\u2013%3,0 oran\u0131nda hamur geli\u015ftirici eklemek, dondurulmu\u015f hamurun pi\u015firme sonucunu \u00f6nemli \u00f6l\u00e7\u00fcde iyile\u015ftirebilir, raf \u00f6mr\u00fcn\u00fc uzatabilir, hamurun kabarma s\u00fcresini k\u0131saltabilir, hamur yap\u0131s\u0131n\u0131 g\u00fc\u00e7lendirebilir ve ekme\u011fin hacmini art\u0131rabilir. Hamur geli\u015ftiricileri bu kadar etkili k\u0131lan bile\u015fenler nelerdir? Genel olarak, hamur geli\u015ftiriciler ba\u015fl\u0131ca a\u015fa\u011f\u0131daki ana bile\u015fenleri i\u00e7erir:<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><em>16 <\/em>Dondurulmu\u015f hamur i\u00e7in uygun iyile\u015ftiriciler<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">\u25cf Uzun \u00f6m\u00fcrl\u00fc ve istikrarl\u0131 tip<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Hamurun esnekli\u011fini ve mayalanma dayan\u0131kl\u0131l\u0131\u011f\u0131n\u0131 art\u0131r\u0131n, mayalanma s\u00fcresini uzat\u0131n ve \u00e7\u00f6kmeyi \u00f6nleyin.<\/li>\n\n\n\n<li>K\u0131sa s\u00fcreli dondurulmu\u015f hamur \u00fcr\u00fcnleri (dondurma s\u00fcresi &lt;1 ay) i\u00e7in uygundur; \u00f6zellikle Danimarka usul\u00fc hamur i\u015fleri, kroketler ve hamburger \u00fcr\u00fcnleri i\u00e7in daha uygundur.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">\u25cf Dondurulmu\u015f hamur t\u00fcr\u00fc<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Dondurulmu\u015f hamura \u00f6zel olarak tasarlanm\u0131\u015f olup, hamur a\u011f korumas\u0131n\u0131 g\u00fc\u00e7lendirir, un proteinini korur ve ekme\u011fin hacmini art\u0131r\u0131r.<\/li>\n\n\n\n<li>Hamurun dona kar\u015f\u0131 direncini art\u0131r\u0131n, \u00e7ok say\u0131da buz kristalinin olu\u015fmas\u0131n\u0131 \u00f6nleyin ve dondurulmu\u015f hamurun raf \u00f6mr\u00fcn\u00fc uzat\u0131n. Bu nedenle, kendi ihtiya\u00e7lar\u0131m\u0131za g\u00f6re iyile\u015ftirici t\u00fcr\u00fcn\u00fc se\u00e7meli, ard\u0131ndan bize uygun maya t\u00fcr\u00fcyle birle\u015ftirmeli, hamuru uygun \u015fekilde saklamal\u0131, buz kristallerinin hamura verdi\u011fi zarar\u0131 azaltmal\u0131 ve b\u00f6ylece kesinlikle y\u00fcksek kaliteli dondurulmu\u015f hamur elde etmeliyiz.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">A <a href=\"https:\/\/en.ntsquare.com\/tr\/uygulamalar\/\"><strong><em>spiral dondurucu<\/em><\/strong><\/a> Spiral dondurucu, minimum yer kaplarken s\u00fcrekli dondurma i\u015flemini m\u00fcmk\u00fcn k\u0131lan bir spiral konvey\u00f6r sistemine sahiptir. Kompakt, \u00e7ok katmanl\u0131 tasar\u0131m\u0131 sayesinde spiral dondurucu dikey alan\u0131 en verimli \u015fekilde kullan\u0131r; bu \u00f6zellik, \u00f6zellikle s\u0131n\u0131rl\u0131 zemin alan\u0131na sahip tesisler i\u00e7in b\u00fcy\u00fck avantaj sa\u011flar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Spiral konvey\u00f6r bant, hamuru -35\u2103'lik dondurma odas\u0131nda hareket ettirerek h\u0131zl\u0131 ve homojen bir \u015fekilde dondurulmas\u0131n\u0131 sa\u011flar. Hamuru 30 ila 40 dakika i\u00e7inde h\u0131zl\u0131 bir \u015fekilde dondurabilir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kay\u0131\u015fta, kay\u0131\u015f izlerinin olu\u015fmas\u0131n\u0131 \u00f6nlemek i\u00e7in mod\u00fcler plastik bir kay\u0131\u015f kullan\u0131lmaktad\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Spiral dondurucunun \u00e7al\u0131\u015fma prensibi hakk\u0131nda bilgi almak i\u00e7in l\u00fctfen videoyu izleyin<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a title=\"\" href=\"https:\/\/www.youtube.com\/embed\/3mtWAS3PzBA?si=jc16L_2WlHrwzGTe\" target=\"_blank\" rel=\"noopener\">https:\/\/www.youtube.com\/embed\/3mtWAS3PzBA?si=jc16L_2WlHrwzGTe<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/youtu.be\/3mtWAS3PzBA\"> <\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Frozen dough is undoubtedly a breakthrough success in the field of modern baking. It has greatly changed the production and supply of baked goods and brought greater development opportunities to the entire baking industry. Today, let us explore the principles behind frozen dough and the key factors that affect its quality and effect. What exactly [\u2026]<\/p>\n","protected":false},"author":5,"featured_media":1665,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"footnotes":""},"categories":[42],"tags":[],"class_list":["post-2190","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spiral-freezer"],"acf":[],"_links":{"self":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2190","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/comments?post=2190"}],"version-history":[{"count":1,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2190\/revisions"}],"predecessor-version":[{"id":2628,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2190\/revisions\/2628"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/media\/1665"}],"wp:attachment":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/media?parent=2190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/categories?post=2190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/tags?post=2190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}