面团调制工艺 第二节 蓬松面坯的调制Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.膨松面坯v膨松面坯：指在调制面团过程中除了加水或 鸡蛋外，还要添加酵母菌或化学膨松剂或采 用机械搅打，改变面坯性质，产生蜂窝状组 织、体积胀大的面坯。v特点：组织蓬松、柔软、体积膨大、充满气 体、饱满、有弹性，制品呈海绵状。v必须具备两个条件：v面坯内部要有产生气体的物质或有气体存在 ；v面坯要有一定的保持气体的能力。Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.膨松面坯v根据膨松方法的不同，它可分为：v酵母膨松面坯v物理膨松面坯v化学膨松面坯Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.第一节 酵母膨松发酵面坯的调制工艺v发酵：是指微生物在一定条件下，对有机物的成分进行分解，产生二氧化碳，并释放少量热量的过程。Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd. 影响发酵因素v温度v酵母v面粉v水量v渗透压v时间Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.温度v酵母最适发酵温度为30。v调制面团，最适水温为30左右。v面团发酵温度受粉温、水温、室温及发酵热 影响。v在调制面团过程中，面团温度会有所增加， 来源：v1、翻揉过程中的动能转化；v2、面粉吸水时产生的热能。v根据经验，面团在调制过程中温度升高4-6 。Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.酵母v酵母对面团发酵的影响主要体现在： 1、酵母的发酵能力； 2、酵母的数量多少。Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.面粉的影响v面粉对发酵的影响主要体现在：v1、面粉中所含蛋白质数量。v2、面粉中的酶。Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.水量的影响v调制面团时，掺水量多，面团较软，容易被 酵母产生的气体膨胀，但影响面粉中的蛋白 质形成面筋网络，气体易散失；v调制面团时，掺水量少，则面团较硬，不容 易被酵母产生的气体膨胀，发酵时间延长。Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.渗透压v面团发酵过程中影响酵母活性的渗透压主要 是由糖和盐引起的。v添加食盐量越多，酵母产气能量越受到限制 ，但食盐可增加面筋筋力。食盐用量超过1% 时，对酵母活性就具有抑制作用。v糖使用量为5-7%时产气能力大，超过这个范 围，糖的用量越多，发酵能力越受限制。Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.时间v发酵时间越长，产气越多。v时间过长，面团发酵过度，产生的酸味越大 ，面团的弹性也差，制出的成品坍塌不成型 。v时间短，产生气体少，面团发酵不足，面团 不够膨松。Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.思考v1、酵母菌发酵体积为什么会越来越大？产生 了什么气体？v2、面坯发酵过程中，面坯的质地为什么会越 来越软？v3、面坯为什么会发热？v4、为什么会有酒香味和酸味？Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd. 发酵原理v1、淀粉分解v淀粉酶将淀粉分解成单糖，用来作为酵母生长繁殖 所需的养料。v2、酵母繁殖v有氧情况下，酵母将葡萄糖分解为二氧化碳和水， 并释放热量。v无氧情况下，酵母菌将葡萄糖分解产生二氧化碳和 酒精。v3、杂菌繁殖v如果发酵采用面肥发酵，面肥中的醋酸菌将酒精分 解成醋酸和水，Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.思考题v1、酵母面团体积为什么会变大？产生了什么气体？ 答：产生了二氧化碳气体v2、面坯发酵过程，面坯的质地为什么会越来越软？ 答：产生了水v3、面坯为什么会发热？ 答：产生了热量v4、为什么会有酒香味和酸味？ 答：酒精发酵产生酒精；发酵过程产生酸性物质。Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd. 发酵方法v1、酵母发酵面团调制v2、面肥发酵面团调制 Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyright 2004-2011 Aspose Pty Ltd.Copyright 2004-2011 Aspose Pty Ltd.酵母发酵面团调制v1、调制程序v酵母培殖下粉揉匀发酵v2、调制方法v用30左右的温水及少量的面粉调成稀糊状，有的还需 加入少许的糖培殖。待酵母活力增强时，加入面粉中， 再掺入适量温水拌匀，揉搓成团，盖上湿布，静置发酵 即可。v3、调制关键v把握面粉机酵母的质量v控制水温及水量v掌握酵母的用量v要揉搓上劲Evaluation only.Evaluation only. Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0.Created with Aspose.Slides for .NET 3.5 Client Profile 5.2.0.0. Copyrigh