Akwai canje-canje da yawa da ke faruwa a yayin da ake samun abinci ga zafi, wani tsari wanda aka fi sani da "dafa abinci."
Kuma ya dogara da abincin. Kwayoyi irin su nama da qwai ya zama masu tsayayye. Kayan lambu canza launi da kuma laushi. Fats liquefy. Starches ya kumbura kuma fadada kamar kananan sutsi.
Carbohydrates, sugars da aka samo su a cikin 'ya'yan itace da' ya'yan itatuwa da kayan marmari, sun juya launin ruwan zinari da kuma samar da sabon dandano.
Wannan canjin ana kiransa caramelization, kuma hakika shi ne ainihin hanyar da ke haifar da sukari zuwa caramel.
Hanyoyin sadaukarwa da dama suna haifar da pyrolosis, wanda shine babban nau'i na canje-canje da wani abu ke sha lokacin da aka fallasa wasu yanayin zafi.
Abincin shi ne wani abincin da ya juya launin ruwan kasa idan ka dafa shi, kuma wannan ma saboda pyrolosis. Amma bambanci shi ne cewa tare da nama, pyrolosis yana haifar da amsawa a amino acid a cikin gina jiki (wanda aka sani da amsa Maillard ). Ganin cewa tare da carbohydrates, pyrolosis yana haɗuwa da sugars, haifar da caramelization.
A ko dai sunadarai ko kayan motsa jiki, sakamakon pyrolosis yana buƙatar yanayin zafi. A cikin saurin sukari (ko sucrose), caramelization farawa a kusa da nau'in digiri na 320 (ko da yake fructose, wanda aka samo a cikin 'ya'yan itatuwa, kayan lambu da zuma) yayi aiki a wani ƙananan zafin jiki, a kusa da 230F). Tare da aikin Maillard, browning yana farawa a game da digiri 310.
Abin da ake nufi shine caramelization zai iya faruwa ne kawai a yanayin yanayin zafi mai zafi .
Wannan shi ne saboda yawan ruwan zafin jiki mafi girma zai iya isa shi ne 212F. Ba zafi da yawa don cinye sugars ko sunadarai ba. Sabili da haka, baza ku iya yin wani abu ba ta hanyar tafa shi, kuyi shi, koyi shi ko wani abu kamar wannan ya hada da dafa shi cikin ruwa.
Samun sadaukarwa yana faruwa tare da gishiri, ba shakka, kuma gurasar burodi a gaba ɗaya. Gaskiya: Idan ka taba jin cewa gurasa burodi ya fi kyau ko yana da karin bitamin a ciki ko wani abu, da kyau, bari muyi tunani ta hanyar. Wannan nau'i ɗaya ne a waje da burodin kamar yadda yake ciki.
Bambanci kawai shi ne cewa a waje an fallasa kai tsaye zuwa iska mai zafi a cikin tanda, wanda ya haifar da shi zuwa caramelize da juya launin ruwan kasa. Gishiri a cikin gurasa shine kawai ya fallasa sauran ƙullu, wanda ya ƙunshi ruwa, don haka baza ta sami cikakken zafin jiki don juya launin ruwan kasa ba. Kuma yayin da caramelization ya samar da sabon launuka da sabon dandano, ba ya samar da sabon bitamin ko wasu na gina jiki. Da zarar ku sani!
Wani abin ban sha'awa shi ne cewa zurfin frying zai samar da launin ruwan kasa-launin ruwan kasa, ko da yake an yi friesn firiyanci ta wurin yin baftisma da su a cikin zafi, mai yalwaci. Yaya ruwa zai iya bushe? Idan ya kasance mai ƙoda, an dauke shi bushe saboda lokacin da kake da frying, mai ya fi zafi fiye da ruwan tafasa. Abin da yake nufin kowane ruwa a cikin abincin (a kalla a cikin ɓangaren na waje) yana dafa shi daga baya, sannan caramelization ya fara. Duk waɗannan kumfa da kake gani a lokacin da wani abu ke shiga cikin zurfin-fryer shine ruwa a cikin abincin mai cin abinci.
Wani sakamako na caramelization shi ne cewa yana samar da sabon dandano, ciki har da dadin dandano za ka iya bayyana a matsayin buttery, ko mai dadi, ko nutty, ko toasty. Kowane ɗayan waɗannan dandano suna fitowa ne daga halittar dandano mai dandano (watau sunadaran) kamar yadda aka tsara ta hanyar samar da sinadaran.
Kamar yadda ya faru, za'a iya raba wadannan mahadi don a kara su. Idan ka ga wani abu da ake kira "dadin dandano" a cikin jerin sinadirai, wannan shine sau da yawa abin da suke.