4冷冻面团的发酵化学基本原理.docVIP

THE BASICS OF CHEMICAL LEAVENING FOR FROZEN REFRIGERATED DOUGHS (冷冻面团的发酵化学基本原理) ROY CHUNG BAKERY CONSULTANT US WHEAT ASSOLCIATES SINGAPORE SHAT IS LEAVENING:什么是发酵? “LEAVENING” DEFINED: “发酵”定义: ·The process of making baked goods light by expanding or inflating the batter or dough during the baking process烘焙过程中,面团由于充气而膨胀的过程. ·The word “Leaven” is from the Latin word levare-“To Raise” “发酵”这个词来源于拉丁文字,意思 “升起” SOURCE OF LEAVENING GAS(发酵产气的原因) ·FERMENTATION:发酵 C6H1206 + YEAST酵母 → 2C2H5OH + 2CO2 + HEAT热量 Glucose葡萄糖 +Yeast Ethanol + Carbon Dioxide二氧化碳+ Heat ·DECOMPOSITION:分解 NH4HCO3 + HEAT → NH3 + H2O + CO2 Ammonium Bicarbonate碳酸氨+ Heat Ammonia氨+ Water水+ Carbon Dioxide二氧化碳 ·CHEMICAL – ACID/BASE REACTION:酸的化学基础反应 NaHCO3 + HX → NaX + H2O + CO2 Sodium Bicarbonate小苏打 +Acid Salt酸盐 + Water 水+ Carbon Dioxide二氧化碳 ·AIR:气体 Incorporated by mixing混合体 ·STEAM:蒸汽 Water in dough or batter面团中的水 HOW IT WORKS它怎样工作的 Leavening of cake batter蛋糕中的发酵 STEPS IN BAKING烘焙步骤 MIXING混合 ↓ ↓ -Whipping AIR into the batter打面时混入空气 ↓ -Distribute WATER into batter打面时水分分布 ↓ -BAKING SODA dissolves COMPLETELY碳酸氨钠充分溶解 ↓ -FAST-ACTING ACID starts reacting快速作用酸开始反应 ↓ -Bubble NUCLEI FORMATION泡沫形成 ↓ (Size and number of bubbles)泡沫的大小和数量 ↓ -SLOW-ACTING ACID-little or no reaction慢速作用酸-少量或没有反应 BENCH-SCALING MAKE-UP ↓ ↓ -CO2 gas from FAST-ACTING ACIDS stops快速反应酸产生CO2气体 ↓ -CO2 gas from SLOW-ACTING ACIDS continues慢速反应酸继续产气 ↓(At very slow rate or none at all)速度很慢或者没有产气 ↓ -Some loss of GAS into AIR and into WATER一些气体通过空气和水损失 ↓ BAKING烘焙 ↓ EARLY STAGE ( 38℃ )早期阶段 - Fast-acting acids complete reaction快速反应酸完 全反应 ↓ MID - STAGE ( 49℃ )-Heat activates slow acting acids, Reaction completes rapidly ↓中期阶段-热激活慢速反应酸,快速完全反应 ↓ LATE STAGE (63℃)-Very slow-acting acids continue to react, and complete the reaction ↓晚期阶段-反应最慢的酸继续反应,至完全反应 ↓ -Batter begins to set面糊开始固定 ↓ END (96℃) -Completion of baking 最后阶段-烘烤完成 REACTION DURING BAKING烘焙期间的反应 DEVELOPMENT OF LEAVENING PROLDUCTS酵母产物的发展 1820-1830 (?) –Baking Soda Sour M