焙烤食品加工(中英文).pptVIP

1、The type and level standard of flour 2、Evaluation of the quality of flour 3、Chemical composition and processing performance of flour 3. Oil 5、Bulking agent A、Basic process of bread production 4. The oil 面团调制的目的 Dough modulation purpose: 1、使各种原料充分分散和均匀混合 1. Make all kinds of raw materials fully dispersed and evenly mixed. 2、加速面粉吸水而形成面筋 2. Accelerate the suction of flour and the formatting of gluten. 3、促进面筋网络的形成 3. Promote the formation of gluten network. 4、拌入空气有利于酵母发酵 4 Stir it in the air is good for the fermentation of yeast. (6) The bread cooling and packaging The bread with a high temperature from the oven, the crispy flesh will be soft, but not flexibility so that cannot stand the pressure. If packaged or cut into slice immediately, maybe it’ll inevitably fracture, broken or deformation; Just baked bread, crumb temperature is very high, if immediate packaging, hot steam is not easy to send out. When encountering cold, the condensate will be adsorbed on the surface of the bread or wrapping paper which create conditions for mould to grow, make bread easily gone mouldy. 2、 The basic principle of cake processing (1) Cake textured principle Cake bulk is mainly as a result of physical properties change, which makes air fully interfuse to the blank through mechanical mixing. After heating, air inflation, stock volume changes loose and swollen. Materials raising gas for cake is mainly protein and cream (also called butter) Flour, starch must be sifted out to loose it (60 meshes above) lightly. Otherwise, there may be massive glutinous rice dough into custard which makes flour or starch dispersion unevenly, so that leading to the finished cake products have a hard dough . （2）包装 (2) Packaging 包装可以保持面包卫生，防止水分散失，保持面包的柔软和风味，延缓面包老化，但不能制止淀粉老化。 Packaging can keep bread clean, prevent moisture from losing, keep bread soft and flavor, preventing the bread aging, but cant preventing the starch denaturalization. ; 包装温度对保持面包的质量也有一定的影响。在40℃左右的条