5.冷冻蛋糕基本介绍.doc

THE BASICS OF FROZEN CAKES冷冻蛋糕基本介绍ROY CHUNGBAKERY CONSULTANTUS WHEAT ASSOLCIATESSINGAPORE一、 LEAVENING OF CAKES蛋糕发酵The forms of leavening can occur in cakes:蛋糕中发酵因素Vapor pressure水蒸气压力Chemical leavening化学发酵物Expansion of air cells incorporated during Mixing在搅拌中产生气泡膨胀二、 CLASSIFICATION OF CAKES蛋糕分类Based on functional ingredients that are involved in the retention of air cells in the batter:依据原材料持气功能来划分-Foam cakes乳沫蛋糕-Batter cakes面糊类蛋糕-Chiffon cakes戚风蛋糕三、CLASSIFICATION OF CAKES蛋糕种类1FOAM CAKES：乳沫蛋糕Aeration properties based on egg content in Formulation依据配方中蛋的含量来划分膨松的程度Formation of air cells based on whipping before adding other ingredients气泡的形成是在末加其它配料前在搅拌中形成的Angel food cakes天使蛋糕 -Uses only egg whites as the egg source只使用蛋白Sponge cakes海绵蛋糕 -uses whole eggs or fortified whole eggs使用全蛋或强化全蛋2. BATTER CAKES：面糊蛋糕Aeration properties based on fat / oil in the Formulation以配方中的油脂来划分A fat-water emulsion is formed during mixing which traps the air cells in the batter在搅拌过程中形成的脂肪乳状液裹住气泡Layer cakes 多层蛋糕 -Uses chemical leavening to enhance volume使用化学膨松物来增加其体积Pound cakes重油蛋糕 -Leavening only by air incorporated during Mixing在搅拌过程中与空气混合产生的膨松效果3CHIFFON CAKES：戚风蛋糕A combination of both batter type cakes and foam type cakes面糊类与乳沫类蛋糕的结合Initially an oil-based batter is blended先搅拌油和面粉At the end of this mixing, this batter is then folded into a whipped egg white / sugarmixture最后加入蛋白/糖等混合物四、BASIC CATEGORIES OF FROZEN CAKES冷冻蛋糕基本分类Raw frozen batter-many variations冷冻面糊-多种-Predominantly cake muffins and brownies大多数以蛋糕麦芬和核仁巧克力饼为主-Essentially batter type cakes面糊类蛋糕-No foam or chiffon type戚风类蛋糕Baked frozen many variations烤后冷冻产品-多种 -Batter type面糊蛋糕 -Foam type乳泡蛋糕 -Chiffon type戚风蛋糕五、INGREDINETS配料The basic ingredients used in the formulation of cakes can generally be classified in terms of their purpose and function in the cakes蛋糕配方中的基本原料一般是根据它们作用和功能来分类的Some ingredients can serve more than one function within the cake formulation有些原材料有多重功能六、INGREDIENT CATEGORIES配料种类TOUGHJENERS：韧性材料 These are ingredients that provide structure to the cakes as well as toughening or binding it这些原料提供蛋糕的骨架同时也可使蛋糕增加韧性和使其凝固-Flour面粉-Milk solids奶固体-Egg whites蛋白RENDERIZERS：柔性材料 These are ingredients that provide softness in the cake有些配料可使蛋糕柔软-Sugar糖-Fats (shortening, butter, oil)油脂（起酥油，黄油，液体，油）-Egg yolks蛋黄-Chocolate朱古力-Other fat containing ingredients其它脂肪配料-Chemical leaveners化学膨松剂-Emulsifiers乳化剂-Starches淀粉-Gums胶类-Sugar alcohols (polyols)多羟基化合物MOISTENERS：湿性材料 These are ingredients that provide moistness in the cake and are associated with keeping quality这些配料提供水分使蛋糕保持质量-Water水-Liquid milk液态奶-Eggs蛋-Syrups糖浆-Liquid sugar液体糖DRIERS：干性材料 These ingredients absorb and retain the moisture provided by the moisteners and they contribute to the body of the cake有些配料可吸收和保持湿性原料提供的水分，并组成蛋糕的形状-Flour面粉-Milk solids奶固体-Instant starch即溶淀粉-Gums胶七、INGREDIENT CATEGORIESFLAVORERS：增香/味材料These ingredients contribute flavor, either distinctive or subtle to the product-Salt盐-Sugar糖-Cocoa可可粉-Chocolate朱古力-Butter黄油-Vanilla香草-Other flavor providing ingredients其它八、FLOUR面粉The main function is structure主要作用是蛋糕的骨架The main structural element is the starch主要是淀粉构成其骨架Protein make minor contribution to structure but controls Viscosity蛋白质也有提供骨架的功能也可以控制它的粘度Too much protein might lead to a toughening of the Texture太多的蛋白质或许导致其结构坚硬Different types of flour can be used for cakes depending on type of cake and characteristics desired蛋糕的特性，需要的面粉也不同-These include: bread flour, all purpose flour, pastry flour and cake flour这些面粉包括：面包粉，多种用途的粉，饼皮粉和蛋糕粉-Cake flour is most commonly used蛋糕粉使用比较普遍The protein content is usually between 7 to 9%蛋白质含量通常在7-9%For lighter and more delicate cakes, use flour at the lower end of this protein range好的蛋糕需要蛋白质含量高于这个范围For heavier and denser cakes, used flour at the higher end of this range重油蛋糕使用的面粉蛋白含量低于这个范围Particle size (10um) is generally finer than other flour面粉颗粒在（10UM）比较好More surface area leads to increased ability to absorb and bind moisture大的表面可以增加吸水及凝水能力This contributes to stability during processing with a finer finish product texture and longer shelf life这可以提高蛋糕的稳定性和增长其货架期The flour can be treated with chlorine gas to decrease the ph to 4.5+ / -0.2面粉可用氯 气处理，使其PH值降到4.5+ / -0.2Chlorinated flour is important for the production of high ration cakes用氯气处理过的面粉对于蛋糕的出品率是很重要的Chlorination modifies the starches such that they absorb more water and swells to a greater degree氯气可以调整淀粉使其吸收更多的水和膨胀到一定的和度This contributes to a more viscous batter that strengthens the starch gel during baking and allows more sugar to be carried by the cake这种淀粉可以提供更多的粘性糊状物，在焙烤中可以加强淀粉糊化，允许加多一点糖It does not affect the gelatinization temperature of the Starch它不会影响到淀粉胶体的温度九、SUGAR糖The main function is tenderizing主要作用是软化Provides sweetness提供甜味In some mixing methods, the cutting action of granulated sugar on fat contributes to incorporation of air cells as part of leavenin在一些搅拌方法中，脂肪中砂糖切断活动可提供空气泡作为膨松剂的一部分Increased levels of sugar contributes to an increase in the gelatinization temperature of the starch糖膨松水平可提高淀粉凝固的温度By delaying gelatinization, it increases expansion time通常延迟凝固，可增加膨松时间Sugar has hygroscopic properties aiding moisture retention and increasing shelf life糖有吸湿的特性，可以保持水分从而增长其货架期Generally, granulated sugar (sucrose) is used with a finer granulation contributing to a finer texture通常，好的砂糖可以提供一个好的组织Other types of sugar may contribute distinctive flavors or colors to the cake其它种类的糖也可以提供有特色的风味和颜色Sugar in the liquid form may also serve to enhance flow of the batter液体糖也可以提高糊状物的流动十、FATS （SHORTENINGS / OILS）油脂（起酥油/油）The main function is tenderizing主要功能是嫩化They provide lubricating and softening effect起到润滑和柔软的作用Butter and margarine may contribute to flavor牛油和人造黄油提供风味Fats in general are carriers of flavors provided by other ingredients通常油脂可携带其它物料的香味Fats aids in air cell incorporation during mixing在搅拌过程中油脂可增加空气泡形成Emulsified fat assist in maintaining the oil-in-water emulsion被乳化的脂肪可增加油水乳状液的形成十一、EGGS鸡蛋The main function is structure主要的功能是构成框架The egg whites contribute to this structure building properties蛋白在提供构架中起主要作用Egg white also contributes to air incorporation during mixing在搅拌过程中蛋白也可以 使空气泡形成The lecithin content of the yolks contributes toward tenderizing of the cakes蛋黄中的蛋黄素可使蛋糕柔软The moisture content of the eggs acts as a Moistener蛋中的水起到湿润器的作用The protein, vitamin and mineral content adds nutritional value to cakes蛋中的蛋白质，维生素和矿物质可提高蛋糕的营养价值十二、MILK奶制品The main function of milk solids is toughener奶固体主要提供韧性Liquid milk is a moistener液体奶是一个湿润器Adds nutritional value to cakes due to calcium and protein content营养价值主要同钙和蛋白质的含量决定Contributes to color and flavor提高颜色和风味十三、WATER水Serves dual function of tenderizer and toughener水有双层功能可可使蛋糕柔软和变硬Contributes to softness and shelf life可提供柔软和保持货价期By hydration of flour and milk solids, it enable their functionalities使面粉和奶固体水合，增加它们的功能Dissolves and disperse other ingredients and thus controls batter consistency溶解和分散其它的配料使控制糊状液的浓度Controls temperature控制温度十四、CHEMICAL LEAVENING AGENTS化学发酵物Main function of tenderizer松化的功能Involved in making the product light and porous增加产品亮度和多孔Controls cake volume and / or shape控制面包的体积和形状Controls product pH, crust and crumb color, smoothness of texture, size of crumb grain, taste and mouth feel调整产品的PH值，外皮和蛋糕碎屑的颜色十五、EMULSIFIERS乳化剂Main function of tenderizer主要是松化功能Emulsifiers are surface active agents the enable the oil and water within the batter system to remain blended together乳化剂是表面活性剂可使糊状液中系统中的油和水充分混合在一起The improve aeration and cause an increase in the number of air cells during mixing在搅拌过程中提高通气和增加气泡数量 They contribute towards structure by creating smaller air cells which leads to a more stable foam可以使糊状液形成更小的气泡以至生成更稳定的泡沫来形成蛋糕的架构They increase the water carrying capacity and improves the moisture retention properties of the cake可增加水的携带能力和提高蛋糕保持水分的能力Use of an emulsifier can also lead to a reduction of eggs and shortening required使用乳化剂也可以减少鸡蛋和起酥油的使用量十六、CAKE EMULSIFIERS蛋糕乳化剂Mono-and diglycerides甘油酯Propylene Glycol Monoesters (PGMES)丙二醇单酯Polysobates (60 and 65)聚山梨酸酯Sorbitan monostearate单硬脂酸山梨醇酐酯Sodium stearoyl-2 lactylate (SSL)硬脂酰乳酸钠Lecithin卵磷脂十七、SALT盐To enhance the flavor of the finished roduct可增加产品的风味Low levels of salt heighten the perception of sweetness少量盐提高甜度Higher levels of salt reduces that perception of sweetness大量盐可降低甜度十八、FLAVOR香料Many ingredients contributes to the flavor profile of the cake许多成分可提供蛋糕风味Spice and flavors are ingredients that are added specifically for the purpose of flavoring 调味品和香料是加入了许多特殊的物质来达到增香增味的目的Flavors can be from a natural or artificial sources香料来自于天然和人工Natural flavors are essential oils, oleoresins, extracts, distillates which contains the flavor constituents from spice, fruits, herbs, barks, roots or other animal or vegetable sources自然界香和味主要来自香料是油脂，油性树脂，或是香料，水果，香草，树皮，树根，或是其它动物和植物资源中含有香味元素的榨出物和蒸馏物十九、STARCHES淀粉Serves the function of tenderizing the cake提供软化蛋糕的功能They dilute the flour protein thereby allowing the batter to carry more water稀释面粉蛋白质使面糊携带更多的水分Modified starches further increases the water carrying capacity in the batter 调整淀粉进一步提高面糊中水的携带能力It also modifies the batter viscosity 也可以调整面糊的粘度Enhance moistness and extends the shelf life of the cake增加水分提高蛋糕的货架期二十、GUMS胶Serves the function of tenderizing the cake松化蛋糕的功能They allowing the batter to carry more water可以使面糊携带更多的水Enhance moistness and extends the shelf life of the cake增加水分延长蛋糕的货架期It also modifies the batter viscosity可以整面糊的粘度Gums include xanthan, guar and cellulose胶包括黄原胶，瓜尔豆胶和纤维素二十一、SUGAR ALCOHOLS （POLYOLS）多羟基化合物Serves the function of tenderizing the cake松化蛋糕的功能They allowing the batter to carry more water可以使面糊携带更多的水Enhance moistness and extends the shelf life of the cake增加水分延长蛋糕的货架期It also modifies the batter viscosity可以整面糊的粘度Imparts sweetness, Calorie reduction, bulking and humectanc加强甜度，增加体积和保湿作用Also produce laxative affect if ingested at high levels 使产品松软Reduces water activity降低水的活动性High cost高成本二十二、PRESERVATIVES防腐剂Serves the function of extending the mold free life of the cake延长货保质期Sodium propionate or potassium sorbate are common anti-microbial agents丙酸钠或山梨酸钾是普通的腐剂Must be used in conjunction with other procedures to inhibit mold growth在操作中联合使用来抑制毒菌的增长This include good sanitation practices, controlling product temperature, pg and water activity这包括好的卫生习惯，控制产品温度，PH值，和水的活性二十三、FORMULA VALANCE配方平衡 LOW RATIO CAKES：低比率的蛋糕The total sugar is equal to or less than the flour糖的总量等于或低于面粉These cakes are typical of traditional cakes that were made prior to the development of new ingredients and more modern processing techniques这是典型的传统蛋糕，得到了进一步的发展和使用了更现代的操作技术Because of the lower level of sugar, these cake tend to be less sweet, firmer in texture and low finished moisture content因糖比较少，这些蛋糕甜度很低，组织结构紧密水分少 HIGH RATIO CAKES：糖高比率的配方- The total sugar is more than the flour糖的总量高于面粉- Formulation of these cake became feasible after the development of chlorinated flour and emulsified fats in the 1930s在十九世纪30年代，在氯化面粉和脂肪乳化发展之后，这种配方是可行的- These ingredients made it possible to increase water in the formulation and produce finer and more uniform dispersion of fat and air in the batter这些配料使它成为可能，在配方中增加水的含量，使面糊中油脂和空气更好更均稀的分布- This produced a softer, moister, more tender cake with a longer shelf life这样可生产出更松软多水分的蛋糕，保持长的货架期二十四、FORMULATION OF BATTER CAKES面糊蛋糕的配方Most common ways to formulate a new cake is to take an existing, successful formula and alter it by adding or subtracting ingredients or by adjusting their levels制作一个新的配方通常的方法是取一个已经存在的而且成功的配方，通过增加和减少配料或调整使用量来改变这个配方Understanding of ingredients functionality is the first step in this means of developing a good product了解配料的功能是研发一个新产品的第一步二十五、CAKES MIXING搅拌 THE PRUPOSE OF MIXING：搅拌目的-Hydrate the ingredients原料与水化合-Evenly distribute the ingredients均匀分部-Properly aerate the batter充分充满气体于面糊中 HYDRATE THE INGREDIENTS：与水化合-Water containing ingredients are combined with dry ingredients水性原料与干性原料混合-The water distributed serve to unlock the functionalities of various ingredients水把各种原料分解-Dissolving of chemical leaveners enable it to contribute towards leavening action化学发酵物能使各种原料发酵-Hydration of starches enable it to gelatinize during baking to form structure淀粉的水化作用可以使各种原料在烘焙过程中成胶状-Hydration of various ingredients leads to a fluidity of the batter各种原料的水合作用使面糊成为流质 EVENLY DISTRIBUTE THE INGREDIENTS原料的分部- Ingredients are combined and dispersed to form a homogeneous mixture that is uniform and lump free原料混合在一起被分散成均匀的混合物就是一些相同的可以流动的不块- A major factor in forming this mixture is the combination of fat and water components of the formulation形成这个化合物的主要因素是配方中脂肪与水的结合-Emulsifiers or emulsified shortening makes this emulsion possible乳化剂和被乳化的起酥油使这种乳化成为右能-In the event that a loss of the oil-in-water emulsion occurs, the batter is “curdled” and lumps of fat becomes separated from the liquid结果是油水乳状液流失，面糊凝固，脂肪块从液体中分离-The finished cake is adversely affected by this non uniform batter PROPERLY AERATE THE BATTER 面糊充分地充满气体-One aspect of leavening is the incorporation of air cells during mixing在混合过程中，发酵物表面形成气孔-Expansion of these air cells leads to volume increase气孔膨胀，导致体积增大-The air cells incorporated also acts as nuclei to collect and hold the gas released by chemical leaveners气泡结合在一起也称作核收集和保持来自化学发酵物释放的气体-The number and size of air cells incorporated during mixing directly affect the volume and grain of the finished cake搅拌过程中气泡的数量和尺寸影响蛋糕的体积二十六、CAKES MIXING SPEED搅拌速度High speed mixing results in formation of fewer cells that then to be coarser and more irregular高速搅拌的可导致较少气泡形成且粗糙和不规则Large air cells tend to have more buoyancy than smaller cells大的空气孔有更大的浮力比小的气孔They tend to rise to the surface of the batter and then depart 它们上升到面糊表面然后分离This can lead to low finished cake volume and coarser grain这使蛋糕体积小且粗糙- Low and medium speed mixing in open bowl mixers is most efficient at producing a large quantity of smaller air cells在敞口的搅拌机中低速和中速搅拌可产生大量的较小的气孔- Smaller air cells provide for a large volume and finer finished product小的气孔可以提供一个大体积的好产品- They retain more moisture as the cake cools当蛋糕变冷的时候，可保持水分- A greater number of air cells also contributes to a more efficient use of chemical leaveners大量的小气孔也可使化学发酵剂更有效- Evenness in the size of the air cells also contribute towards an improved grain in the baked cake均等的尺寸可改善焙烤蛋糕的颗料二十七、OVER AND UNDER MIXING过高或过低速搅拌A relatively narrow range of characteristics is associated with the optimum mixing of the cake batter一个比较窄范围特性与蛋糕面糊的适宜搅拌有速度有关Over and under mixing can have detrimental effects on the finished cakes过高或过低的搅拌速度对产品蛋糕有一个很坏的影响二十八、OVER MIXING过大搅拌速度Over mixing causes an excessive aeration of the batter and hence, over-extends the structure过高的搅拌速度可引起面糊过多的气孔从而使蛋糕框架过大The resultant cake is excessively tender with a crumbly Crumb结构导致面包过软,容易碎Collapsing of over-extended cells along the bottom lead to denser crumb structure at that location沿着底部一个过大气孔的塌陷可导致某一区域蛋糕密度增大The excess air incorporated also exerts excess internal pressure that may result in a peak or crack on the surface of the crust过多的空气结合也可以在产生内部压力结果在蛋糕表面出现凸起或凹馅If a higher protein flour is used, it may start to form gluten and cause toughness in the resultant cake如果使用高筋面粉，一开始就会形成面筋从而蛋糕变硬二十九、UNDER MIXING过低搅拌速度Under mixing leads to problems associated to uneven distribution of ingredients or insufficient or non-ideal incorporation of air cells 过低的搅拌速度产生的问题是气孔不均匀的分布及气孔不足或没有形成气孔Because of inadequate mixing , the water may not be properly bound by the dry ingredients resulting in excessive evaporation during baking 因为没有充分的搅拌，水没有被干性配料束缚导致在烘焙过程中蒸发Under mixing also leads to insufficient incorporation of air cells which leads to low volume or poor symmetry of the cake 过低的搅拌也可导致气孔不足导致蛋糕体积小不对称Under mixing also inadequately sub divides the larger air cells initially incorporated into the batter and this may result in “tunneling” 也可以在面糊中产生大的气孔种情况称为“隧道”三十、EFFECTS OF OVER AND UNDER SPECIFIC GRAVITY比重Proper aeration of batter is important to the finished quality of the cake气孔的多少对于蛋糕的质理是很重要的A method of measuring this aeration would be a very useful tool in the production of cakes测量通气能力的方法在蛋糕生产中将是一个有用的工具The specific gravity of the batter is the means by which this measurement is taken测量面糊的比重是一种测量方法 Specific gravity is a primary indicator of factors such as grain, texture, palatability, volume, and symmetry of finished cakes比重是一个主要的指标，对于蛋糕中的颗组织，体积，均匀度等三十一、SPECIFIC GRAVITY比重Specific gravity of the batter面糊的比重=Weight of a volume of cake batter蛋糕面糊的重量 Weight of an equal volume of water相对于相同体积水的重量三十二、BATTER TEMPERATURE面糊温度Batter temperature is very important in the production of cakes在蛋糕生产中面糊的温度是很重要的It can dramatically affect aeration and stability properties of batter, and thus, influence the quality of the finished cake它能影响面糊的通气，稳定性及形状影响蛋糕的质量In fat based cakes, it is essential that the fat be maintained in an easily creamed conditioned in order to obtain optimum aeration Batter temperature also influence chemical leavening reaction面糊的温度也影响化学发酵物的反应三十三、MIXING METHODS搅拌方法Single stage mixing methodCreaming method奶油法Blending method混合法Multi stage methodSugar and water method糖和水法Continuous mix method连续混合法三十四、SINGLE STAGE MIXING METHODAdd all the liquids of the formulation加入配方中的所有液体Followed by the fat and remaining dry ingredients接着加入油脂和干性配料A wire whip is used使用金属制成的搅拌浆Processing steps:操作步骤 -Slow speed慢速 -Fast speed快速 -Medium spe