4.冷冻面团的发酵化学基本原理.doc

THE BASICS OF CHEMICAL LEAVENING FOR FROZEN & REFRIGERATED DOUGHS(冷冻面团的发酵化学基本原理)ROY CHUNGBAKERY CONSULTANTUS WHEAT ASSOLCIATESSINGAPORE一、 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”二、 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+ HeatDECOMPOSITION:分解NH4HCO3 + HEAT NH3 + H2O + CO2Ammonium Bicarbonate碳酸氨+ Heat Ammonia氨+ Water水+ Carbon Dioxide二氧化碳CHEMICAL ACID/BASE REACTION:酸的化学基础反应NaHCO3 + HX NaX + H2O + CO2Sodium 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面团中的水三、 HOW IT WORKS它怎样工作的Leavening of cake batter蛋糕中的发酵四、 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-烘烤完成五、 REACTION DURING BAKING烘焙期间的反应1. DEVELOPMENT OF LEAVENING PROLDUCTS酵母产物的发展1820-1830 (?) Baking Soda & Sour Milk(1)碳酸氨钠及算奶1830-Alum(2)Baking Powder明矾(2)发酵粉1830-1840-Tartaric Acid(3), Cream of Tartar(4)酒石酸(3),塔塔乳酪1856-MCP(5)patented(USA)MCP(5)美国专利1865-Sodium Aluminum Sulfate(SAS)(6)for double acting BP磷酸铝钠(6)双性泡打粉1901-Sodium Acid Pyrophosphate(SAPS)(7)Patented焦磷酸铝钠1936-Free Flowing MCP-(Victor Chemical)-Regent 12XX1938-Anhydrous MCP(AMCP)(8)(Victor Chemical)-V-90无水MCP1951-SALP1-3-8(9)-the first heat sensitive leavening acid(Victor Chemical)-Levair SALP第一个热敏感的发酵酸1950s-A series of SAPPs of different reaction rate不同反应速度的SAPP1961-Slow SAPP for refrigerated canned biscuits(Stauffer Chemical)-SAPP #4冷却罐装小饼干用不活跃的SAPP1996 and beyond- “Next Generation” products-Heat-treated Calcium Phosphate for slow acting reaction. “下一代”产品-慢速反应的热处理的磷酸钙(1)Lactic acid:CH3CHOH COOH乳酸(2)Potassium Aluminum Sulfate SO4.A12(SO4)3.24H2O硫酸铝钾(3)CH(OH).COOH2 or H2C4H4O6(4)KH C4H4O6(5)CaH4(PO4)2.XH2O(6)A12(SO4)3.Na2SO4.24H2O(7)Na2H2P2O7(8)Ca(H2PO4)2(9)NaH12A13(PO4)8.4H2O2.CHEMICAL LEAVENINGACID/BASE REACTION发酵过程中酸的基础化学作用 NAhco3 + HX = NaX + H2O + CO2Sodium Bicarbonate小苏打+ Acid酸 = Salt盐+ Water水+ Carbon Dioxide二氧化碳(Baking Soda)碳酸氢钠(Soda)苏打Sodium Bicarbonate-Source of carbon dioxide.二氧化碳的来源Acid酸-Triggers the liberation of carbon dioxide from bicarbonate.使二氧化碳从重磷酸盐中释放出来-Controls the reaction rate (the rate of CO2 release).控制反应速度(CO2的释放速度)3.LEAVENING BASES发酵基础物Sodium Bicarbonate (Baking Soda) (Nahco3)小苏打High purity, low cost高纯度,低成本Bland taste味道刺激性小Most common type for baking Industry烘焙工业共有的类型:4 Grades available:可利用的4个等级TFF-Self-Rising Flour (SRF), pan cakes自发粉,煎饼-Self-Rising Corn Mix (SFCM)自发玉米粉No.1 Powder-Cookies, crackers NO.1粉-饼干No.2 Fine Granular-Cakes, muffins, donuts, biscuits小颗粒-蛋糕,麦芬,油炸圈,饼干 -Self Raising Flour, dry mixes自发粉,干燥混合物 -Self Raising Corn Mix, breading mix面包屑,裹粉 -Baking powder发酵粉No.5 Coarse Granular -Refrigerated biscuit dough粗颗粒-冷冻饼干面团 -Dry Mixes, Baking powder干燥混合物,发酵粉4.LEAVENING BASES发酵基础物Potassium Bicarbonate (KHCO3)碳酸氢钾White powder蛋白粉Hygroscopic吸湿的Slight after taste轻的味觉Sodium free自由释放的钠Not widely used不广泛使用5.LEAVENING BASES发酵基础物Ammonium Bicarbonate (NH4HCO3)碳酸氢氨Releases CO2 and NH3 (ammonia gas), and water byheating 释放CO2和氨气,加热水Used in low moisture (3%)goods用于低水分物品中Hygroscopic吸湿的Excellent leavening for low moisture cookies在低水分饼干中极好的发酵6. HOW MUCH CO2 GAS WOULD 1 gram OF BAKING SODA PRODUCE?1克发酵粉产生多少CO2气体？Gram-Molecular Volume (GMV)分子质量：22.4 liter （公升）By Gas Law, the volume occupied by one mole of gas at standard conditions is 22.4 liter.气体法则中，标准条件下，1摩尔气体占用量为22.4公升1 mole摩尔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克碳酸氢钠包含0.5238g of CO21 gram of sodium bicarbonate will generate (509 x 0.5238) = 226.61c.c. CO2 at standard conditions.标准条件下，1克碳酸氢钠会产生226.61c.c. CO2At room temperature (27) the volume of CO2 generated by 1 gram of sodium bicarbonate is about 292.5c.c.室温条件下，1克碳酸氢钠会产生292.5c.c. CO2GMV is equal to the volume of a cube that measures 28.2cm on side.GMV一立方数量等于28.27NEUTRALIZING BALUE（NV）压力值NV defined as:详细说明The amount of leavening base (baking soda) required to completely neutralize 100 parts of leavening acid发酵粉的发酵数量完全发酵需要发酵酸的压力值为100帕 BNV =- x 100 AA: Acid酸B: Base基数8. DOUGH RATE OF REACTION（DRR）生面团的反应速度Speed of leavening reaction in dough or batter面团或面糊中的发酵反应速度The rate of gas evolution controlled by leavening acid solubility (SAPP) or thermal property of complex molecule (SALP, DCP, SAS, Alums)限制气体产生的速度因素是发酵酸的溶解性或复杂分子的热量的性质Organic Acids react instantaneously when in contact with baking soda and water (fast-acting)有机酸在遇水和发酵粉时立即反应（快速作用）Phosphates react gradually due to low solubility. 磷酸盐由于低溶解性逐渐的反应The reaction speeds up when heated in oven (slow-acting)反应在烤箱加热时开始反应（慢速作用）六、DRR OF LEAVENING PHOSPHATES RHODIA PRODUCTS1. STEPS FOR FORMULATING A LEAVENING SYSTEM逐步详细叙述发酵系统Decide how much gas (CO2) the formulation requires用公式决定需要多少CO2气体Normally Soda at 0.75-3.0%通常苏打添加0.75-3.0%Calculate the quantity of acid(s) required to completely neutralize the Soda in the formulation用公式计算苏打完全反应需要多少酸Test bake and check the PH of the cake to see if the pH is in the desired range.烘焙测试， 并测试蛋糕PH看是否达到预期范围If not, use a larger or smaller neutralizing value (NV) to recalculate the acid(s) required and repeat the test baking.如果没有达到，使用更大或更小NV来重新计算酸的使用量并重复烘焙实验。2. HOW TO BALANCE ACID AND SODA IN A FORMULATION怎样在配方中平衡酸和苏打EXAMPLE 1：例一Know how much sodium bicarbonate (baking soda or soda) is needed for your particular product (large cake, snack cake, donuts, etc.).了解生产中具体需要多少小苏打（大蛋糕，一份蛋糕，油炸圈）Decide which acid(s) you want to use. Find out its neutralizing value (NV)决定使用的酸，查明NV -Usually manufacturer of leavening acid supplies recommended NVs.通常，发酵酸供应商推荐NVs给制造商Calculate the amount of acid needed to balance the soda as follows:以下是用来平衡苏打的酸的使用的计算方式： NV = B x 100 A Therefore: A = B x 100 NVExample: 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克苏打，需要多少V-90？ A = 200 x 100 = 240.96 grams 83 EXAMPLE 2：例二A prepared 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)准备好的混合物包含5.5%碳酸氢钠（以面粉为基础）How much of each acid is needed to completely neutralize 5.5% of sodium bicarbonate?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 = 6.387% - BP PyroAnswer: Leavening System Baking Soda 5.500% Regent 12XX 1.127% BP Pyro 6.387%七、NV AND CAKE SPECIFIC BOLUME NV和蛋糕精确用量1.BAKING POWDER发酵粉A mixture of sodium bicarbonate (baking soda), one or more acid components and inert material to keep acids and base