冷凍面團的發(fā)酵化學基本原理

1、THE BASICS OF CHEMICAL LEAVENING FOR FROZEN & REFRIGERATED DOUGHS(冷凍面團的發(fā)酵化學基本原理)ROY CHUNGBAKERY CONSULTANTUS WHEAT ASSOLCIATESSINGAPORE一、 SHAT IS LEAVENING:什么是發(fā)酵?“LEAVENING” DEFINED: “發(fā)酵”定義:·The process of making baked goods light by expanding or inflating the batter or dough during the bak

2、ing process烘焙過程中,面團由于充氣而膨脹的過程.·The word “Leaven” is from the Latin word levare-“To Raise” “發(fā)酵”這個詞來源于拉丁文字,意思 “升起”二、 SOURCE OF LEAVENING GAS(發(fā)酵產(chǎn)氣的原因)·FERMENTATION:發(fā)酵C6H1206 + YEAST酵母 2C2H5OH + 2CO2 + HEAT熱量Glucose葡萄糖 +Yeast Ethanol + Carbon Dioxide二氧化碳+ Heat·DECOMPOSITION:分解NH4HCO3 + HE

3、AT NH3 + H2O + CO2Ammonium Bicarbonate碳酸氨+ Heat Ammonia氨+ Water水+ Carbon Dioxide二氧化碳·CHEMICAL ACID/BASE REACTION:酸的化學基礎(chǔ)反應NaHCO3 + HX NaX + H2O + CO2Sodium Bicarbonate小蘇打 +Acid Salt酸鹽 + Water 水+ Carbon Dioxide二氧化碳·AIR:氣體Incorporated by mixing混合體·STEAM:蒸汽Water in dough or batter面團中的水三、

4、HOW IT WORKS它怎樣工作的Leavening of cake batter蛋糕中的發(fā)酵四、 STEPS IN BAKING烘焙步驟MIXING混合 -Whipping AIR into the batter打面時混入空氣 -Distribute WATER into batter打面時水分分布 -BAKING SODA dissolves COMPLETELY碳酸氨鈉充分溶解 -FAST-ACTING ACID starts reacting快速作用酸開始反應 -Bubble NUCLEI FORMATION泡沫形成 (Size and number of bubbles)泡沫的大小

5、和數(shù)量 -SLOW-ACTING ACID-little or no reaction慢速作用酸-少量或沒有反應BENCH-SCALING & MAKE-UP -CO2 gas from FAST-ACTING ACIDS stops快速反應酸產(chǎn)生CO2氣體 -CO2 gas from SLOW-ACTING ACIDS continues慢速反應酸繼續(xù)產(chǎn)氣(At very slow rate or none at all)速度很慢或者沒有產(chǎn)氣 -Some loss of GAS into AIR and into WATER一些氣體通過空氣和水損失BAKING烘焙EARLY STAG

6、E ( 38 )早期階段 - Fast-acting acids complete reaction快速反應酸完全反應MID - STAGE ( 49 )-Heat activates slow acting acids, Reaction completes rapidly中期階段-熱激活慢速反應酸,快速完全反應LATE STAGE (63)-Very slow-acting acids continue to react, and complete the reaction晚期階段-反應最慢的酸繼續(xù)反應,至完全反應 -Batter begins to set面糊開始固定END (96) -

7、Completion of baking最后階段-烘烤完成五、 REACTION DURING BAKING烘焙期間的反應1. DEVELOPMENT OF LEAVENING PROLDUCTS酵母產(chǎn)物的發(fā)展1820-1830 (?) Baking Soda & Sour Milk(1)碳酸氨鈉及算奶1830-Alum(2)Baking Powder明礬(2)發(fā)酵粉1830-1840-Tartaric Acid(3), Cream of Tartar(4)酒石酸(3),塔塔乳酪1856-MCP(5)patented(USA)MCP(5)美國專利1865-Sodium Aluminum

8、 Sulfate(SAS)(6)for double acting BP磷酸鋁鈉(6)雙性泡打粉1901-Sodium Acid Pyrophosphate(SAPS)(7)Patented焦磷酸鋁鈉1936-Free Flowing MCP-(Victor Chemical)-Regent 12XX1938-Anhydrous MCP(AMCP)(8)(Victor Chemical)-V-90無水MCP1951-SALP1-3-8(9)-the first heat sensitive leavening acid(Victor Chemical)-Levair SALP第一個熱敏感的發(fā)酵

9、酸1950s-A series of SAPPs of different reaction rate不同反應速度的SAPP1961-Slow SAPP for refrigerated canned biscuits(Stauffer Chemical)-SAPP #4冷卻罐裝小餅干用不活躍的SAPP1996 and beyond- “Next Generation” products-Heat-treated Calcium Phosphate for slow acting reaction. “下一代”產(chǎn)品-慢速反應的熱處理的磷酸鈣(1)Lactic acid:CH3CHOH COOH

10、乳酸(2)Potassium Aluminum Sulfate SO4.A12(SO4)3.24H2O硫酸鋁鉀(3)CH(OH).COOH2 or H2C4H4O6(4)KH C4H4O6(5)CaH4(PO4)2.XH2O(7)Na2H2P2O7(8)Ca(H2PO4)2(9)NaH12A13(PO4)8.4H2O2.CHEMICAL LEAVENINGACID/BASE REACTION發(fā)酵過程中酸的基礎(chǔ)化學作用 NAhco3 + HX = NaX + H2O + CO2Sodium Bicarbonate小蘇打+ Acid酸 = Salt鹽+ Water水+ Carbon Dioxide

11、二氧化碳(Baking Soda)碳酸氫鈉(Soda)蘇打·Sodium Bicarbonate-Source of carbon dioxide.二氧化碳的來源·Acid酸-Triggers the liberation of carbon dioxide from bicarbonate.使二氧化碳從重磷酸鹽中釋放出來-Controls the reaction rate (the rate of CO2 release).控制反應速度(CO2的釋放速度)3.LEAVENING BASES發(fā)酵基礎(chǔ)物Sodium Bicarbonate (Baking Soda) (Na

12、hco3)小蘇打·High purity, low cost高純度,低成本·Bland taste味道刺激性小·Most common type for baking Industry烘焙工業(yè)共有的類型:·4 Grades available:可利用的4個等級·TFF-Self-Rising Flour (SRF), pan cakes自發(fā)粉,煎餅-Self-Rising Corn Mix (SFCM)自發(fā)玉米粉·No.1 Powder-Cookies, crackers NO.1粉-餅干·No.2 Fine Granula

13、r-Cakes, muffins, donuts, biscuits小顆粒-蛋糕,麥芬,油炸圈,餅干 -Self Raising Flour, dry mixes自發(fā)粉,干燥混合物 -Self Raising Corn Mix, breading mix面包屑,裹粉 -Baking powder發(fā)酵粉·No.5 Coarse Granular -Refrigerated biscuit dough粗顆粒-冷凍餅干面團 -Dry Mixes, Baking powder干燥混合物,發(fā)酵粉4.LEAVENING BASES發(fā)酵基礎(chǔ)物Potassium Bicarbonate (KHCO3

14、)碳酸氫鉀·White powder蛋白粉·Hygroscopic吸濕的·Slight after taste輕的味覺·Sodium free自由釋放的鈉·Not widely used不廣泛使用5.LEAVENING BASES發(fā)酵基礎(chǔ)物Ammonium Bicarbonate (NH4HCO3)碳酸氫氨·Releases CO2 and NH3 (ammonia gas), and water by·heating 釋放CO2和氨氣,加熱水·Used in low moisture (<3%)goods用

15、于低水分物品中·Hygroscopic吸濕的·Excellent leavening for low moisture cookies在低水分餅干中極好的發(fā)酵6. HOW MUCH CO2 GAS WOULD 1 gram OF BAKING SODA PRODUCE?1克發(fā)酵粉產(chǎn)生多少CO2氣體？·Gram-Molecular Volume (GMV)分子質(zhì)量：22.4 liter （公升）·By Gas Law, the volume occupied by one mole of gas at standard conditions is 22.4

16、 liter.氣體法則中，標準條件下，1摩爾氣體占用量為22.4公升·1 mole摩爾CO2 = 44 grams克=22.4 liter公升=22400c.c.毫升·1 gram克 CO2 = 509.09c.c.毫升·1 gram sodium bicarbonate (NaCO3) contains 0.5238g of CO2 (52.38%)1克碳酸氫鈉包含0.5238g of CO2·1 gram of sodium bicarbonate will generate (509 x 0.5238) = 226.61c.c. CO2 at st

17、andard conditions.標準條件下，1克碳酸氫鈉會產(chǎn)生226.61c.c. CO2·At room temperature (27) the volume of CO2 generated by 1 gram of sodium bicarbonate is about 292.5c.c.室溫條件下，1克碳酸氫鈉會產(chǎn)生292.5c.c. CO2·GMV is equal to the volume of a cube that measures 28.2cm on side.GMV一立方數(shù)量等于28.27NEUTRALIZING BALUE（NV）壓力值

18、3;NV defined as:詳細說明·The amount of leavening base (baking soda) required to completely neutralize 100 parts of leavening acid發(fā)酵粉的發(fā)酵數(shù)量完全發(fā)酵需要發(fā)酵酸的壓力值為100帕 BNV =- x 100 A·A: Acid酸·B: Base基數(shù)8. DOUGH RATE OF REACTION（DRR）生面團的反應速度·Speed of leavening reaction in dough or batter面團或面糊中的發(fā)酵反

19、應速度·The rate of gas evolution controlled by leavening acid solubility (SAPP) or thermal property of complex molecule (SALP, DCP, SAS, Alums)限制氣體產(chǎn)生的速度因素是發(fā)酵酸的溶解性或復雜分子的熱量的性質(zhì)·Organic Acids react instantaneously when in contact with baking soda and water (fast-acting)有機酸在遇水和發(fā)酵粉時立即反應（快速作用）·

20、Phosphates react gradually due to low solubility. 磷酸鹽由于低溶解性逐漸的反應The reaction speeds up when heated in oven (slow-acting)反應在烤箱加熱時開始反應（慢速作用）六、DRR OF LEAVENING PHOSPHATES RHODIA PRODUCTS1. STEPS FOR FORMULATING A LEAVENING SYSTEM逐步詳細敘述發(fā)酵系統(tǒng)·Decide how much gas (CO2) the formulation requires用公式?jīng)Q定需要多

21、少CO2氣體·Normally Soda at 0.75-3.0%通常蘇打添加0.75-3.0%·Calculate the quantity of acid(s) required to completely neutralize the Soda in the formulation用公式計算蘇打完全反應需要多少酸·Test bake and check the PH of the cake to see if the pH is in the desired range.烘焙測試， 并測試蛋糕PH看是否達到預期范圍·If not, use a la

22、rger or smaller neutralizing value (NV) to recalculate the acid(s) required and repeat the test baking.如果沒有達到，使用更大或更小NV來重新計算酸的使用量并重復烘焙實驗。2. HOW TO BALANCE ACID AND SODA IN A FORMULATION怎樣在配方中平衡酸和蘇打EXAMPLE 1：例一·Know how much sodium bicarbonate (baking soda or soda) is needed for your particular

23、product (large cake, snack cake, donuts, etc.).了解生產(chǎn)中具體需要多少小蘇打（大蛋糕，一份蛋糕，油炸圈）·Decide which acid(s) you want to use. Find out its neutralizing value (NV)決定使用的酸，查明NV -Usually manufacturer of leavening acid supplies recommended NVs.通常，發(fā)酵酸供應商推薦NVs給制造商·Calculate the amount of acid needed to balan

24、ce the soda as follows:以下是用來平衡蘇打的酸的使用的計算方式： NV = B x 100 A Therefore: A = B x 100 NV·Example: If 200 grams of soda are to be used in a mix, how much V-90 (AMCP, NV = 83) is needed to neutralize all the soda in the mix?例：如果200克蘇打，需要多少V-90？ A = 200 x 100 = 240.96 grams 83 EXAMPLE 2：例二·A prep

25、ared mix is to contain 5.5% sodium bicarbonate (on flour basis). The acid to neutralize sodium bicarbonate is a blend of 15% Regent 12XX (MCP, NV = 80) and 85% BP Pyro (SAPP, NV = 72)準備好的混合物包含5.5%碳酸氫鈉（以面粉為基礎(chǔ)）·How much of each acid is needed to completely neutralize 5.5% of sodium bicarbonate?&#

26、183;Average NV of acid mixture:酸混合物的NV平均值 80 x 15% = 12 72 x 85% = 61.2 73.2 (NEW NV FOR THE TWO ACIDS 15% MCP & 85% SAPP)Total acid blend needed to neutralize 5.5% baking soda:A = B x 100 = 5.5 x 100 A = 7.514 New NV 73.2Ratio for the two acids:7.514 x 0.15 = 1.127% - Regent 12XX7.514 x 0.85 =

27、6.387% - BP Pyro·Answer: Leavening System Baking Soda 5.500% Regent 12XX 1.127% BP Pyro 6.387%七、NV AND CAKE SPECIFIC BOLUME NV和蛋糕精確用量1.BAKING POWDER發(fā)酵粉··A mixture of sodium bicarbonate (baking soda), one or more acid components and inert material to keep acids and base physically separat