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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
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