冷冻蛋糕基本介绍

THEBASICSOFFROZENCAKES冷冻蛋糕根本介绍ROYCHUNGBAKERYCONSULTANTUSWHEATASSOLCIATESSINGAPORE一、LEAVENINGOFCAKES蛋糕发酵Theformsofleaveningcanoccurincakes:蛋糕中发酵因素·Vaporpressure水蒸气压力·Chemicalleavening化学发酵物·ExpansionofaircellsincorporatedduringMixing在搅拌中产生气泡膨胀二、CLASSIFICATIONOFCAKES蛋糕分类·Basedonfunctionalingredientsthatareinvolvedintheretentionofaircellsinthebatter:依据原材料持气功能来划分-Foamcakes乳沫蛋糕-Battercakes面糊类蛋糕-Chiffoncakes戚风蛋糕三、CLASSIFICATIONOFCAKES蛋糕种类FOAMCAKES：乳沫蛋糕·AerationpropertiesbasedoneggcontentinFormulation依据配方中蛋的含量来划分膨松的程度·Formationofaircellsbasedonwhippingbeforeaddingotheringredients气泡的形成是在末加其它配料前在搅拌中形成的·Angelfoodcakes天使蛋糕-Usesonlyeggwhitesastheeggsource只使用蛋白·Spongecakes海绵蛋糕-useswholeeggsorfortifiedwholeeggs使用全蛋或强化全蛋BATTERCAKES：面糊蛋糕·Aerationpropertiesbasedonfat/oilintheFormulation以配方中的油脂来划分·Afat-wateremulsionisformedduringmixingwhichtrapstheaircellsinthebatter在搅拌过程中形成的脂肪乳状液裹住气泡·Layercakes多层蛋糕-Useschemicalleaveningtoenhancevolume使用化学膨松物来增加其体积·Poundcakes重油蛋糕-LeaveningonlybyairincorporatedduringMixing 在搅拌过程中与空气混合产生的膨松效果CHIFFONCAKES：戚风蛋糕·Acombinationofbothbattertypecakesandfoamtypecakes面糊类与乳沫类蛋糕的结合·Initiallyanoil-basedbatterisblended先搅拌油和面粉·Attheendofthismixing,thisbatteristhenfoldedintoawhippedeggwhite/sugarmixture最终参加蛋白/糖等混合物四、BASICCATEGORIESOFFROZENCAKES冷冻蛋糕根本分类·Rawfrozenbatter-manyvariations冷冻面糊-多种-Predominantlycakemuffinsandbrownies大多数以蛋糕麦芬和核仁巧克力饼为主-Essentiallybattertypecakes面糊类蛋糕-Nofoamorchiffontype戚风类蛋糕·Bakedfrozenmanyvariations烤后冷冻产品多种-Battertype面糊蛋糕-Foamtype乳泡蛋糕-Chiffontype戚风蛋糕五、INGREDINETS配料·Thebasicingredientsusedintheformulationofcakescangenerallybeclassifiedintermsoftheirpurposeandfunctioninthecakes蛋糕配方中的根本原料一般是依据它们作用和功能来分类的·Someingredientscanservemorethanonefunctionwithinthecakeformulation有些原材料有多重功能六、INGREDIENTCATEGORIES配料种类·TOUGHJENERS：韧性材料Theseareingredientsthatprovidestructuretothecakesaswellastougheningorbindingit这些原料供给蛋糕的骨架同时也可使蛋糕增加韧性和使其凝固-Flour面粉-Milksolids奶固体-Eggwhites蛋白·RENDERIZERS：柔性材料Theseareingredientsthatprovidesoftnessinthecake有些配料可使蛋糕松软-Sugar糖-Fats(shortening,butter,oil)油脂〔起酥油，黄油，液体，油〕-Eggyolks蛋黄-Chocolate朱古力-Otherfatcontainingingredients其它脂肪配料-Chemicalleaveners化学膨松剂-Emulsifiers乳化剂-Starches淀粉-Gums胶类-Sugaralcohols(polyols)多羟基化合物·MOISTENERS：湿性材料Theseareingredientsthatprovidemoistnessinthecakeandareassociatedwithkeepingquality这些配料供给水分使蛋糕保持质量-Water水-Liquidmilk液态奶-Eggs蛋-Syrups糖浆-Liquidsugar液体糖·DRIERS：干性材料Theseingredientsabsorbandretainthemoistureprovidedbythemoistenersandtheycontributetothebodyofthecake 有些配料可吸取和保持湿性原料供给的水分，并组成蛋糕的外形-Flour面粉-Milksolids奶固体-Instantstarch即溶淀粉-Gums胶七、INGREDIENTCATEGORIES·FLAVORERS：增香/味材料Theseingredientscontributeflavor,eitherdistinctiveorsubtletotheproduct-Salt盐-Sugar糖-Cocoa可可粉-Chocolate朱古力-Butter黄油-Vanilla香草-Otherflavorprovidingingredients其它八、FLOUR面粉·Themainfunctionisstructure主要作用是蛋糕的骨架·Themainstructuralelementisthestarch主要是淀粉构成其骨架·ProteinmakeminorcontributiontostructurebutcontrolsViscosity蛋白质也有供给骨架的功能也可以把握它的粘度·ToomuchproteinmightleadtoatougheningoftheTexture太多的蛋白质或许导致其构造坚硬·Differenttypesofflourcanbeusedforcakesdependingontypeofcakeandcharacteristicsdesired蛋糕的特性，需要的面粉也不同-Theseinclude:breadflour,allpurposeflour,pastryflourandcakeflour这些面粉包括：面包粉，多种用途的粉，饼皮粉和蛋糕粉-Cakeflourismostcommonlyused蛋糕粉使用比较普遍·Theproteincontentisusuallybetween7to9%7-9%·Forlighterandmoredelicatecakes,useflouratthelowerendofthisproteinrange好的蛋糕需要蛋白质含量高于这个范围·Forheavieranddensercakes,usedflouratthehigherendofthisrange重油蛋糕使用的面粉蛋白含量低于这个范围·Particlesize(10um)isgenerallyfinerthanotherflour面粉颗粒在〔10UM〕比较好·Moresurfacearealeadstoincreasedabilitytoabsorbandbindmoisture大的外表可以增加吸水及凝水力量·Thiscontributestostabilityduringprocessingwithafinerfinishproducttextureandlongershelflife这可以提高蛋糕的稳定性和增长其货架期·Theflourcanbetreatedwithchlorinegastodecreasethephto4.5+/-0.2 PH4.5+/-0.2·Chlorinatedflourisimportantfortheproductionofhighrationcakes用氯气处理过的面粉对于蛋糕的出品率是很重要的·Chlorinationmodifiesthestarchessuchthattheyabsorbmorewaterandswellstoagreaterdegree氯气可以调整淀粉使其吸取更多的水和膨胀到肯定的和度·Thiscontributestoamoreviscousbatterthatstrengthensthestarchgelduringbakingandallowsmoresugartobecarriedbythecake这种淀粉可以供给更多的粘性糊状物，在焙烤中可以加强淀粉糊化，允许加多一点糖·ItdoesnotaffectthegelatinizationtemperatureoftheStarch它不会影响到淀粉胶体的温度九、SUGAR糖·Themainfunctionistenderizing主要作用是软化·Providessweetness供给甜味·Insomemixingmethods,thecuttingactionofgranulatedsugaronfatcontributestoincorporationofaircellsaspartofleavenin在一些搅拌方法中，脂肪中砂糖切断活动可供给空气泡作为膨松剂的一局部·Increasedlevelsofsugarcontributestoanincreaseinthegelatinizationtemperatureofthestarch糖膨松水平可提高淀粉凝固的温度·Bydelayinggelatinization,itincreasesexpansiontime通常延迟凝固，可增加膨松时间·Sugarhashygroscopicpropertiesaidingmoistureretentionandincreasingshelflife糖有吸湿的特性，可以保持水分从而增长其货架期·Generally,granulatedsugar(sucrose)isusedwithafinergranulationcontributingtoafinertexture通常，好的砂糖可以供给一个好的组织·Othertypesofsugarmaycontributedistinctiveflavorsorcolorstothecake其它种类的糖也可以供给有特色的风味和颜色·Sugarintheliquidformmayalsoservetoenhanceflowofthebatter 糊状物的流淌十、FATS〔SHORTENINGS/OILS〕油脂〔起酥油/油〕·Themainfunctionistenderizing主要功能是嫩化·Theyprovidelubricatingandsofteningeffect起到润滑和松软的作用·Butterandmargarinemaycontributetoflavor牛油和人造黄油供给风味·Fatsingeneralarecarriersofflavorsprovidedbyotheringredients通常油脂可携带其它物料的香味·Fatsaidsinaircellincorporationduringmixing在搅拌过程中油脂可增加空气泡形成·Emulsifiedfatassistinmaintainingtheoil-in-wateremulsion被乳化的脂肪可增加油水乳状液的形成十一、EGGS鸡蛋·Themainfunctionisstructure主要的功能是构成框架·Theeggwhitescontributetothisstructurebuildingproperties蛋白在供给构架中起主要作用·Eggwhitealsocontributestoairincorporationduringmixing在搅拌过程中蛋白也可以使空气泡形成·Thelecithincontentoftheyolkscontributestowardtenderizingofthecakes 黄素可使蛋糕松软·ThemoisturecontentoftheeggsactsasaMoistener蛋中的水起到潮湿器的作用·Theprotein,vitaminandmineralcontentaddsnutritionalvaluetocakes蛋中的蛋白质，维生素和矿物质可提高蛋糕的养分价值十二、MILK奶制品·Themainfunctionofmilksolidsistoughener奶固体主要供给韧性·Liquidmilkisamoistener液体奶是一个潮湿器·Addsnutritionalvaluetocakesduetocalciumandproteincontent养分价值主要同钙和蛋白质的含量打算·Contributestocolorandflavor提高颜色和风味十三、WATER水·Servesdualfunctionoftenderizerandtoughener水有双层功能可可使蛋糕松软和变硬·Contributestosoftnessandshelflife可供给松软和保持货价期·Byhydrationofflourandmilksolids,itenabletheirfunctionalities使面粉和奶固体水合，增加它们的功能·Dissolvesanddisperseotheringredientsandthuscontrolsbatterconsistency溶解和分散其它的配料使把握糊状液的浓度·Controlstemperature把握温度十四、CHEMICALLEAVENINGAGENTS化学发酵物·Mainfunctionoftenderizer松化的功能·Involvedinmakingtheproductlightandporous增加产品亮度和多孔·Controlscakevolumeand/orshape把握面包的体积和外形·ControlsproductpH,crustandcrumbcolor,smoothnessoftexture,sizeofcrumbgrain,tasteandmouthfeelPH值，外皮和蛋糕碎屑的颜色十五、EMULSIFIERS乳化剂·Mainfunctionoftenderizer主要是松化功能·Emulsifiersaresurfaceactiveagentstheenabletheoilandwaterwithinthebattersystemtoremainblendedtogether乳化剂是外表活性剂可使糊状液中系统中的油和水充分混合在一起·Theimproveaerationandcauseanincreaseinthenumberofaircellsduringmixing在搅拌过程中提高通气和增加气泡数量·Theycontributetowardsstructurebycreatingsmalleraircellswhichleadstoamore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·Theyincreasethewatercarryingcapacityandimprovesthemoistureretentionpropertiesofthecake可增加水的携带力量和提高蛋糕保持水分的力量·Useofanemulsifiercanalsoleadtoareductionofeggsandshorteningrequired使用乳化剂也可以削减鸡蛋和起酥油的使用量十六、CAKEEMULSIFIERS蛋糕乳化剂·Mono-anddiglycerides甘油酯·PropyleneGlycolMonoesters(PGMES)丙二醇单酯·Polysobates(60and65)聚山梨酸酯·Sorbitanmonostearate单硬脂酸山梨醇酐酯·Sodiumstearoyl-2lactylate(SSL)硬脂酰乳酸钠·Lecithin卵磷脂十七、SALT盐·Toenhancetheflavorofthefinishedroduct可增加产品的风味·Lowlevelsofsaltheightentheperceptionofsweetness少量盐提高甜度·Higherlevelsofsaltreducesthatperceptionofsweetness大量盐可降低甜度十八、FLAVOR香料·Manyingredientscontributestotheflavorprofileofthecake很多成分可供给蛋糕风味·Spiceandflavorsareingredientsthatareaddedspecificallyforthepurposeofflavoring调味品和香料是参加了很多特别的物质来到达增香增味的目的·Flavorscanbefromanaturalorartificialsources香料来自于自然和人工·Naturalflavorsareessentialoils,oleoresins,extracts,distillateswhichcontainstheflavorconstituentsfromspice,fruits,herbs,barks,rootsorotheranimalorvegetablesources 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·Servesthefunctionoftenderizingthecake供给软化蛋糕的功能·Theydilutetheflourproteintherebyallowingthebattertocarrymorewater 白质使面糊携带更多的水分·Modifiedstarchesfurtherincreasesthewatercarryingcapacityinthebatter 一步提高面糊中水的携带力量·Italsomodifiesthebatterviscosity也可以调整面糊的粘度·Enhancemoistnessandextendstheshelflifeofthecake增加水分提高蛋糕的货架期二十、GUMS胶·Servesthefunctionoftenderizingthecake松化蛋糕的功能·Theyallowingthebattertocarrymorewater可以使面糊携带更多的水·Enhancemoistnessandextendstheshelflifeofthecake增加水分延长蛋糕的货架期·Italsomodifiesthebatterviscosity可以整面糊的粘度·Gumsincludexanthan,guarandcellulose胶包括黄原胶，瓜尔豆胶和纤维素二十一、SUGARALCOHOLS〔POLYOLS〕多羟基化合物·Servesthefunctionoftenderizingthecake松化蛋糕的功能·Theyallowingthebattertocarrymorewater可以使面糊携带更多的水·Enhancemoistnessandextendstheshelflifeofthecake增加水分延长蛋糕的货架期·Italsomodifiesthebatterviscosity可以整面糊的粘度·Impartssweetness,Caloriereduction,bulkingandhumectanc加强甜度，增加体积和保湿作用·Alsoproducelaxativeaffectifingestedathighlevels使产品松软·Reduceswateractivity降低水的活动性·Highcost高本钱二十二、PRESERVATIVES防腐剂·Servesthefunctionofextendingthemoldfreelifeofthecake延长货保质期·Sodiumpropionateorpotassiumsorbatearecommonanti-microbialagents丙酸钠或山梨酸钾是一般的腐剂·Mustbeusedinconjunctionwithotherprocedurestoinhibitmoldgrowth在操作中联合使用来抑制毒菌的增长·Thisincludegoodsanitationpractices,controllingproducttemperature,pgandwateractivity这包括好的卫生习惯，把握产品温度，PH值，和水的活性LOWRATIOCAKES：低比率的蛋糕·Thetotalsugarisequaltoorlessthantheflour糖的总量等于或低于面粉·Thesecakesaretypicaloftraditionalcakesthatweremadepriortothedevelopmentofnewingredientsandmoremodernprocessingtechniques这是典型的传统蛋糕，得到了进一步的进展和使用了更现代的操作技术·Becauseofthelowerlevelofsugar,thesecaketendtobelesssweet,firmerintextureandlowfinishedmoisturecontent因糖比较少，这些蛋糕甜度很低，组织构造严密水分少HIGHRATIOCAKES：糖高比率的配方Thetotalsugarismorethantheflour糖的总量高于面粉Formulationofthesecakebecamefeasibleafterthedevelopmentofchlorinatedflourandemulsifiedfatsinthe1930s30这种配方是可行的 Theseingredientsmadeitpossibletoincreasewaterintheformulationandproducefinerandmoreuniformdispersionoffatandairinthebatter中增加水的含量，使面糊中油脂和空气更好更均稀的分布 Thisproducedasofter,moister,moretendercakewithalongershelflife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、FORMULATIONOFBATTERCAKES面糊蛋糕的配方·Mostcommonwaystoformulateanewcakeistotakeanexisting,successfulformulaandalteritbyaddingorsubtractingingredientsorbyadjustingtheirlevels制作一个的配方通常的方法是取一个已经存在的而且成功的配方，通过增加和削减配料或调整使用量来转变这个配方·Understandingofingredientsfunctionalityisthefirststepinthismeansofdevelopingagoodproduct了解配料的功能是研发一个产品的第一步二十五、CAKESMIXING搅拌·THEPRUPOSEOFMIXING：搅拌目的-Hydratetheingredients原料与水化合-Evenlydistributetheingredients均匀分部-Properlyaeratethebatter充分布满气体于面糊中·HYDRATETHEINGREDIENTS：与水化合-Watercontainingingredientsarecombinedwithdryingredients水性原料与干性原料混合-Thewaterdistributedservetounlockthefunctionalitiesofvariousingredients水把各种原料分解-Dissolvingofchemicalleavenersenableittocontributetowardsleaveningaction化学发酵物能使各种原料发酵-Hydrationofstarchesenableittogelatinizeduringbakingtoformstructure淀粉的水化作用可以使各种原料在烘焙过程中成胶状-Hydrationofvariousingredientsleadstoafluidityofthebatter各种原料的水合作用使面糊成为流质·EVENLYDISTRIBUTETHEINGREDIENTS原料的分部Ingredientsarecombinedanddispersedtoformahomogeneousmixturethatisuniformandlumpfree原料混合在一起被分散成均匀的混合物就是一些一样的可以流淌的不块Amajorfactorinformingthismixtureisthecombinationoffatandwatercomponentsoftheformulation形成这个化合物的主要因素是配方中脂肪与水的结合-Emulsifiersoremulsifiedshorteningmakesthisemulsionpossible乳化剂和被乳化的起酥油使这种乳化成为右能-Intheeventthatalossoftheoil-in-wateremulsionoccurs,thebatteris“curdled”andlumpsoffatbecomesseparatedfromtheliquid结果是油水乳状液流失，面糊凝固，脂肪块从液体中分别-Thefinishedcakeisadverselyaffectedbythisnonuniformbatter·PROPERLYAERATETHEBATTER面糊充分地布满气体-Oneaspectofleaveningistheincorporationofaircellsduringmixing 酵物外表形成气孔-Expansionoftheseaircellsleadstovolumeincrease气孔膨胀，导致体积增大-Theaircellsincorporatedalsoactsasnucleitocollectandholdthegasreleasedbychemicalleaveners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-Thenumberandsizeofaircellsincorporatedduringmixingdirectlyaffectthevolumeandgrainofthefinishedcake搅拌过程中气泡的数量和尺寸影响蛋糕的体积二十六、CAKESMIXINGSPEED搅拌速度·Highspeedmixingresultsinformationoffewercellsthatthentobecoarserand irregular高速搅拌的可导致较少气泡形成且粗糙和不规章·Largeaircellstendtohavemorebuoyancythansmallercells大的空气孔有更大的浮力比小的气孔·Theytendtorisetothesurfaceofthebatterandthendepart它们上升到面糊外表然后分别·Thiscanleadtolowfinishedcakevolumeandcoarsergrain这使蛋糕体积小且粗糙 Lowandmediumspeedmixinginopenbowlmixersismostefficientatproducingalargequantityofsmalleraircells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 Smalleraircellsprovideforalargevolumeandfinerfinishedproduct 一个大体积的好产品Theyretainmoremoistureasthecakecools当蛋糕变冷的时候，可保持水分 Agreaternumberofaircellsalsocontributestoamoreefficientuseofchemicalleaveners大量的小气孔也可使化学发酵剂更有效Evennessinthesizeoftheaircellsalsocontributetowardsanimprovedgraininthebakedcake均等的尺寸可改善焙烤蛋糕的颗料二十七、OVERANDUNDERMIXING过高或过低速搅拌·Arelativelynarrowrangeofcharacteristicsisassociatedwiththeoptimummixingofthecakebatter一个比较窄范围特性与蛋糕面糊的适宜搅拌有速度有关·Overandundermixingcanhavedetrimentaleffectsonthefinishedcakes 搅拌速度对产品蛋糕有一个很坏的影响二十八、OVERMIXING过大搅拌速度·Overmixingcausesanexcessiveaerationofthebatterandhence,over-extendsthestructure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·TheresultantcakeisexcessivelytenderwithacrumblyCrumb构造导致面包过软,简洁碎·Collapsingofover-extendedcellsalongthebottomleadtodensercrumbstructureatthatlocation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·Theexcessairincorporatedalsoexertsexcessinternalpressurethatmayresultinapeakorcrackonthesurfaceofthecrust过多的空气结合也可以在产生内部压力结果在蛋糕外表消灭凸起或凹馅·Ifahigherproteinflourisused,itmaystarttoformglutenandcausetoughnessintheresultantcake假设使用高筋面粉，一开头就会形成面筋从而蛋糕变硬二十九、UNDERMIXING过低搅拌速度·Undermixingleadstoproblemsassociatedtounevendistributionofingredientsorinsufficientornon-idealincorporationofaircells过低的搅拌速度产生的问题是气孔不均匀的分布及气孔缺乏或没有形成气孔·Becauseofinadequatemixing,thewatermaynotbeproperlyboundbythedryingredientsresultinginexcessiveevaporationduringbaking由于没有充分的搅拌，水没有被干性配料束缚导致在烘焙过程中蒸发·Undermixingalsoleadstoinsufficientincorporationofaircellswhichleadstolowvolumeorpoorsymmetryofthecake过低的搅拌也可导致气孔缺乏导致蛋糕体积小不对称·Undermixingalsoinadequatelysubdividesthelargeraircellsinitiallyincorporatedintothebatterandthismayresultin“tunneling”也可以在面糊中产生大的气孔种状况称为“隧道”三十、EFFECTSOFOVERANDUNDERSPECIFICGRAVITY比重·Properaerationofbatterisimportanttothefinishedqualityofthecake气孔的多少对于蛋糕的质理是很重要的methodofmeasuringthisaerationwouldbeaveryusefultoolintheproductionofcakes测量通气力量的方法在蛋糕生产中将是一个有用的工具·Thespecificgravityofthebatteristhemeansbywhichthismeasurementistaken测量面糊的比重是一种测量方法·Specificgravityisaprimaryindicatoroffactorssuchasgrain,texture,palatability,volume,andsymmetryoffinishedcakes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、SPECIFICGRAVITY比重·Specificgravityofthebatter面糊的比重=Weightofavolumeofcakebatter蛋糕面糊的重量Weightofanequalvolumeofwater相对于一样体积水的重量三十二、BATTERTEMPERATURE面糊温度·Battertemperatureisveryimportantintheproductionofcakes在蛋糕生产中面糊的温度是很重要的·Itcandramaticallyaffectaerationandstabilitypropertiesofbatter,andthus,influencethequalityofthefinishedcake它能影响面糊的通气，稳定性及外形影响蛋糕的质量·Infatbasedcakes,itisessentialthatthefatbemaintainedinaneasilycreamedconditionedinordertoobtainoptimumaeration·Battertemperaturealsoinfluencechemicalleaveningreaction面糊的温度也影响化学发酵物的反响三十三、MIXINGMETHODS搅拌方法·Singlestagemixingmethod·Creamingmethod奶油法·Blendingmethod混合法·Multistagemethod·Sugarandwatermethod糖和水法·Continuousmixmethod连续混合法三十四、SINGLESTAGEMIXINGMETHOD·Addalltheliquidsoftheformulation参加配方中的全部液体·Followedbythefatandremainingdryingredients接着参加油脂和干性配料·Awirewhipisused使用金属制成的搅拌浆·Processingsteps:操作步骤-Slowspeed慢速-Fastspeed快速-Mediumspeed中速-Slowspeed慢速-Simpleandfastmethod三十五、CREAMINGMETHOD·Creamingofthesugar,fatandemulsifierusingapaddle先参加糖，脂和乳化剂·Addeggsslowly渐渐参加鸡蛋·Addthedryingredientsalternatelywithrestoftheliquids交替参加干性配料及剩余液体·Themethodgivesbettervolumeforpoorerqualityfatsasitgivingitadequateaeration三十六、MULTISTAGEMETHOD·Blendingfat,emulsifierandalldryingredientsusingapaddle把脂肪，乳化剂和全部的干性配料在一起混合·Add45%ofallliquidsslowly45%液体·Add20%ofallliquidsslowly20%液体·Addtherestoftheliquidsslowly渐渐参加剩余液体·Resultantcakesmoreresilientandreducesthechancesoflumpsinthebatter三十七、SUGARANDWATERMETHOD·Combineallthesugarandhalfthewaterusingapaddle参加全部的糖及一半的水·Addallthedryingredients参加全部的干性配料·Addtherestoftheliquidsslowly渐渐参加剩余液体·Resultantcakesgivesgoodvolumeandtendercrust蛋糕体积好表皮松软三十八、CONTINUOUSMIXMETHOD·Continuousmixingsystemsprovideabatterthatisofaconsistentqualityonacontinuousbasis持续的搅拌系统供给—在同一根底上的一样质量的面糊三十九、CONTINUOUSMIXINGSYSTEM四十、PREMIXEROFSLURRYMIXER四十一、CONTINUOUSMIXER四十二、ROTOR-STATORMIXINGHEADASSEMBLY四十三、BATCHMIXINGvsCONTINUOUSMIXING四十四、THEIDEALCAKE抱负的蛋糕·Formulation配方-Agoodrecipe,yieldingacakewithgoodeatingandkeepingqualities一个好的配方可以产出一个好吃且质量好的蛋糕·Completelymixedbatter完全搅拌面糊-Mixittoahomogeneousstage搅拌到一个均匀的程度·Constantamountofairinthebatter面团中肯定量的空气-Specificgravityatdesiredlevel比重·Viscosity粘度-Sufficienttosuspendfruits,orotherincludedsolids·Deposit沉淀物-Delivertothebakingpanwithoutchangingthequalityofthebatter在移动烤盘时没有转变面糊的质量·Andmostdifficultofall-Keepallofthesefactorsconstantallofthetime保持全部的因素在任何时间都不变四十五、SHELFLIFE货架期·Thelengthoftimeduringwhichtheproductmaybeconsumedwithoutasignificantlossinqualityorhowlongtheconsumerperceivesaproducttobefresh 质量上没有重大的变化或消费者认为是颖的四十六、REASONSFORSHELFLIFEEXTENSION延长货架期的缘由Primarilyeconomic主要是经济效益·Expansionofmarketarea扩展市场空间·Increaseduseofcentralizedbaking提高烘焙中心的使用率·Reducestales削减腐败·Providingsaferandmorenutritiousproducts供给更安全更养分的产品四十七、CONSUMERSCONCERN消费者所关心的·Microbialactivity-orspoilage微生物变质或损坏·Texturechanges-staling组织发生变化-走味·Dryness-moistureloss枯燥-水分流失·Lossofflavorordevelopmentofoffflavorthroughchemicalinteractions通过化学作用香味流失·Ingeneral.Stalingofbakeryproductsisdefinedasadecreaseinconsumeracceptabilitycausedbychangesotherthanmicrobialspoilage四十八、MICROBIALSPOILAGE微生物引起的损坏Controlling the growth of microorganisms is generally based on followingprinciples:把握微生物生长一般依据以下因素来把握·Foodsupply食行供给·Temperature温度·Ph·Availabilityoffreewater自由水的可利用性·Sanitation/hygiene卫生四十九、FOODSUPPLY·CAKESAREVERYGOODGROWTHMEDIUMFORMICROORGANISMS五十、TEMPERATURE温度·Lowertemperatureswillslowmicrobialgrowth低温将降卑微生物的生长·Freezingcakesarethenormfordistributionandlongtermstorage五十一、Ph·MostcakeshavePhlevelsbetween6.7and9.0arangethatisconduciveformanymoldsandbacteriaforgrowthsupportPH6.7-9.0之间这个范围有助于很多霉菌和细菌生长·Theadditionofantimicrobialagentstocakesproductshavelimitedeffectiveness添加在蛋糕中的防腐剂是有限的·Whenchemicalleaveningagentsareused,mostcakeshavea·finishedproductpHof7.0andabove 当化学发酵剂被使用的时候，大多数蛋糕的PH7.0或以上·ThemostcommonantimicrobialagentsarenotveryeffectiveatorabovethispHlevel大多数一般的防腐剂在这个PH上不是很有效·Offflavorsaregenerallyobservedathigherusagelevelsofmoldinhibitors五十二、WATER AVAILABILITY·Thisisdefinesasfreewaterintheproducti.e,waterthatisnotchemicallybound 产品中的自由水，就是水没有发生化学反响·Allorganismneedsaminimumamountofmoistureforgrowth全部的生物在生长中都要少量的水·Thetermwateractivity(aw)isthe%ofrelativehumidityoftheatmospheresurroundingtheproduct,whenitisinequilibriumwiththevaporpressureofthewaterinthefood 的活性是指在食品中水压出于平衡状态的时候，围绕产品四周大气的相对湿度百分比·awEquilibriumrelativehumidity平衡状态的相对湿度/100·awWater水=1·awBread面包=0.96-0.98·awFruitFillings水果馅=0.95-0.98·awCakes蛋糕=0.85-0.91·awCookies饼干&Crackers0.2-0.3WATERACTIVITY影响水活性的因素·Amountofingredientsdissolvedinfood在食品中大量原料溶解·Moisture(Raoultslaw)湿度·Molecularweightofdissolvedingredients被溶解的配料的分子量·Temperature温度·Microbialactivity微生物活性·Environmentbaking,storage)环境·Moisturebarriers(coating,packaging)屏障五十四、SANITATIONANDHYGIENE卫生·Thisisthefirstlineofdefenseinanyfoodoperationagainstmicrobialcontamination这是在食品中防止微生物生长的第一道防线·Highdosageofmoldinhibitorswillnotassistiftheproductionenvironmentisdirty假设产品四周的环境是脏的，那么高剂量的霉抑制剂也是不起作用的五十五、WH