《面点工艺基础蓬面松坯的调制》由会员分享，可在线阅读，更多相关《面点工艺基础蓬面松坯的调制（35页珍藏版）》请在金锄头文库上搜索。
1、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
2、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 L
3、td.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
4、 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 Lt
5、d. 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、
6、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 2004-20
7、11 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
8、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
9、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
10、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 2004-20
11、11 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. Copy
12、right 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
13、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 Clie
14、nt 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.Eva
15、luation 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 f
16、or .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
