1冷冻酵母的基础.docVIP

THE BASICS OF FROZEN YEAST-LEAVENED LAMINATED DOUGHS 冷冻酵母的基础-膨胀层状面团 ROY CHUNG BAKERY CONSULTANT US WHEAT ASSOLCIATES SINGAPORE LEAVENING ACTION膨胀作用 FROM THREE SOURCES：三个来源 ·Baking characteristics from wet gluten湿面筋产生烘焙特性 ·Layered structure from unbaked material分层结构由非烘焙物质产生 ·Carbon dioxide from the yeast由酵母产生的二氧化碳 BAKING CHARACTERISTICS FROM WET GLUTEN湿面筋产生的烘焙特性 GLUTEN EXPANDS ENORMOUSLY ON BAKING，DEP；ENDING ON：面筋在烘焙过程中产生巨大扩展，由于 ·Strength of the gluten面筋强度 ·Development of the gluten面筋延展性 ·Baking temperature焙烤温度 BOLUME ATTAINED DURING BAKING焙烤中达到的体积 BOLUME ATTAINED DURING BAKING INCREASES AS:烘焙中达到的体积增加是由于： ·Gluten forming potential of flour increases面粉中面筋成型能力增加 ·Gluten development increases面筋延展性增加 ·Baking temperature increases焙烤温度增加 GAS RESPONSIBLE FOR VOLUME INCREASE气体会引起体积 的增大 ·Water vapor from the dough water由面团中水产生的水蒸气 ·Fat layers in the structure acts as barriers against which water vapor can exert pressure结构中的油脂层充当了水汽蒸发的障碍 ·Expansion of the air cells in the proofed dough发酵面团中气室的扩展 五、BASIC INGREDIENTS基础成分 ·Flour 面粉 ·Water 水 ·Yeast 酵母 ·Salt 盐 ·Sugar 糖 ·Dough fat 油脂 ·Layering fat or roll-in fat 片/层状油脂 六、OPTIONAL INGREDIENTS可选择成分 ·Whole eggs 全蛋 ·Milk or milk solids 奶或固态奶 ·Coloring 色素 ·Flavor 香料 ·Dough conditioners 面团 七、FLOUR面粉 ·Forms final structure形成最终结构 ·Gluten forming potential面筋成型能力 ·High protein高蛋白12.00-14.00% ·Intermediate protein中间蛋白10.50-11.90% ·Higher protein gives greater volume较高蛋白产生较大体积 ·Higher protein gives greater stability when frozen 冷冻时较高蛋白也会产生较大的稳定性 ·Lower protein gives better eating quality-more tender bite 低蛋白会令到口感更好-更松软 八、WATER水 ·Hydration for flour面粉水化 ·Gluten formation面筋形成 ·Source of water vapor pressure水蒸气压力的来源 ·Solvent for yeast, salt, sugar, milk solids and additives 酵母、盐、糖、奶粉及添加剂的溶解 ·Controls sough temperature控制面团温度 ·Amount used depends on t