FUNCTIONS

OF

INGREDIENTS

FORFROZEN

YEAST

RAISED

BAKERYPRODUCTS酵母發(fā)酵冷凍產(chǎn)品中各種成份的作用1ROY

CHUNGBAKERY

CONSULTANTUS

WHEAT

ASSOCIATESSINGAPOREBREAD

INGREDIENTS面包成份2ESSENTIAL基本:Flour面粉Water水Yeast酵母Salt鹽MAJOR

OPTIONAL主要可選擇:Sugar糖Shortening起酥油BREAD

INGREDIENTS面包成份3OTHER

OPTIONAL其它可選擇原料:Yeast

nutrients酵母Oxidizing

agents氧化劑Reducing

agents還原劑Emulsifiers

(Crumb

softeners)乳化劑Emulsifiers

(Dough

strengtheners)加筋劑BREAD

INGREDIENTS面包成份4OTHER

OPTIONAL其它可選擇原料:Enzymes酶Milk奶Preservatives防腐劑Vital

wheat

gluten谷朊粉Soy

flour豆粉Gums膠FLOUR面粉5MAIN

FUNCTION–STRUCTURE主要功能-結(jié)構(gòu)

ANALYSIS

OF

WHEAT

PROTEIN小麥蛋白分析:INSOLUBLEIN

WATER

FRACTION不溶于水蛋白:Gliadin醇溶蛋白=36%(solublein70%alcohol溶于70%酒精)Glutenin麥谷蛋白=20%(insoluble)Mesonin酸溶蛋白=17%(soluble

in

dilute

aceticacid溶于稀醋酸)SOLUBLE

IN

WATER

FRACTION可溶性蛋白:Albumin

and

globulin

白蛋白及球蛋白=7%

(water

soluble溶于水)FLOUR面粉6Wheat

protein

(gliadin

and

glutenin)

plus

water

=wheatgluten小麥蛋白（麥谷蛋白及醇溶蛋白）加水=小麥面筋When

water

is

added,

glutenin

swells

and

it

absorbsgliadin,

mesonin

and

a

portion

of

the

soluble

proteins面粉加水時(shí)，麥谷蛋白吸水膨脹，同時(shí)吸收醇溶蛋白及酸溶蛋白及一部分水溶性蛋白Dryproteinwillabsorbwaternearly2timesitsweight干面筋可以吸收近兩倍于其重量的水份Gluten

is

responsible

for

gas

retention面筋主要功能是保氣Starchpluswaterplusheat=starchgelatinization淀粉加水加熱=淀粉糊化Starchalsoprovidesstructureupongelatinization在糊化作用的基礎(chǔ)上淀粉也能保持面包的形體Good

quality

protein

is

essential

in

frozen

doughproducts優(yōu)質(zhì)蛋白是冷凍面團(tuán)的基本要素WATER水7MAIN

FUNCTION

–HYDRATION主要作用-水化作用Combines

with

protein

to

form

gluten與蛋白結(jié)合形成面筋Combines

with

starch

forgelatinization與淀粉結(jié)合產(chǎn)生糊化Solvent

for

sugar,salt

and

other

ingredients溶解糖、鹽及其它成份Can

be

use

to

controls

dough

temperature可以用于控制面團(tuán)溫度Water

quality

(hard

or

soft)will

affect

processing水質(zhì)（硬或軟）將影響加工過(guò)程Hard

water

will

slowdown

fermentation硬水將減慢發(fā)酵的過(guò)程Soft

water

will

make

dough

sticky

and

accelerate

fermentation軟水將使面團(tuán)發(fā)粘并加速發(fā)酵Hydration

is

generally

reduced

to

maintain

shape

of

finalproductforfrozendough為冷凍面團(tuán)的最終成型通常要減少水化作用WATER水8WATER

ABSORPTION

DEPENDS

ON水份的吸收主要是根據(jù)Thestrengthandmoisturecontentofflour面粉的水份含量和強(qiáng)度The

damaged

starch

content破損淀粉的含量Methodandequipmentusedforprocessing加工使用的方法及設(shè)備Characteristicsdesiredin

the

endproduct所期望的最終產(chǎn)品的特性9YEAST酵母通過(guò)使用阻滯劑延長(zhǎng)發(fā)酵時(shí)間MAIN

FUNCTION

–LEAVENING主要功能-延展Necessary

for

fermentation

and

the

production

of

carbondioxide,acids,alcohol,heat

and

flavors

from

the

fermentablesugars是發(fā)酵及由發(fā)酵糖產(chǎn)生氣體、酸、酒精、熱及風(fēng)味的必需成份Lactic

acid

and

acetic

acid

produced

during

fermentation

aidsin

the

mellowing

or

conditioningof

thegluten在發(fā)酵過(guò)程中乳酸及醋酸有助于調(diào)節(jié)和軟化面筋Fermentation

also

produces

flavor

compounds

that

contributesto

the

typical

taste

andflavor

of

bread發(fā)酵也可以產(chǎn)生風(fēng)味化合物使面包產(chǎn)生特有的口味及風(fēng)味Since

fermentation

is

so

short

for

frozen

dough(only

finalproofing),there

is

very

little

by-productsoffermentation由于冷凍面團(tuán)的發(fā)酵過(guò)程是很簡(jiǎn)短的，因此產(chǎn)生很少的發(fā)酵副產(chǎn)品Hence,final

products

almost

always

lack

flavor

and

shelf

lifeexcept

if

a

long

proof

time

is

given

through

the

use

of

aretarder

proofer由此，最終產(chǎn)品也許會(huì)缺乏風(fēng)味及貨架期短，除非10YEAST酵母TYPES

OF

YEAST:酵母種類Active

dry

yeast活性干酵母Instant

active

dry

yeast

or

Instant

yeast速效干酵母或即發(fā)酵母Compressedyeast

or

Fresh

yeast

or

Cake

yeast濃縮酵母或壓榨酵母或鮮酵母3FY(fresh,freeflow,frozen)yeastforfrozendough冷凍3FY酵母（新鮮，易流及冷凍）MOISTURE

CONTENT

IN

YEAST酵母中的含水量Active

dry

yeast活性干酵母:6.0

to

9.0%Instant

active

dry

yeast速效干酵母:3.5

to

5.5%Compressed

or

fresh

yeast壓榨酵母或鮮酵母:+/-70.0%3FY

yeast:

20.0

to

28.0

%High

moisture

content

in

fresh

yeast

makes

it

highly

unstable

and

itdaily

and

regularly

loses

its

gassing

power鮮酵母的高含水量使其非常不穩(wěn)定及保氣能力也會(huì)逐日喪失11YEAST酵母RATIO

OF

USAGE

FOR

APPROXIMATELYEQUALGASSINGPOWER在具備同樣保氣能力的基礎(chǔ)上使用酵母的比例YEASTTYPE酵母類型FRESH鮮酵母ACTIVEDRY活性干酵母INSTANT即發(fā)酵母3FY樂(lè)斯福冷凍專用酵母%

USAGE3%2%1%1.2%12YEAST酵母by

the

damaged

yeast

cells被破壞的酵母單元釋放出還原劑及谷胱甘肽會(huì)引起這種面團(tuán)塌陷Only

two

choices

for

frozendough對(duì)冷凍面團(tuán)僅有兩個(gè)選擇:Fresh

compressed

yeast

or

3FY

yeast

for

frozen

dough鮮濃縮酵母或3FY酵母If

freshly

manufactured

and

available,fresh

compressed

yeast

is

the

best

andcheapest如果可以提供新鮮生產(chǎn)的酵母，鮮濃縮酵母是最好及最便宜的However,since

its

moisture

content

is

high,it

is

highly

unstable

and

itsgassing

power

is

reduced

on

a

daily

basis然而，由于它的高含水量，它是極不穩(wěn)定的而且它的保氣能力每天都會(huì)減少Next

alternative

is

to

use

3FY

yeast

for

frozen

dough冷凍面團(tuán)的另一個(gè)選擇是

3FY酵母Since

its

moisture

content

is

greatly

reduced,

it

is

more

stable

thancompressed

yeast

but

still

requires

freezing

storage

as

it

is

not

as

dry

asactive

dry

yeast

or

instant

yeast

to

enable

it

to

be

stored

at

room

temperature由于它的含水量較低，它遠(yuǎn)比濃縮酵母穩(wěn)定但仍需冷凍儲(chǔ)存，因?yàn)樗蝗缁钚愿山湍富蚣窗l(fā)酵母干燥，使它可以在室溫下儲(chǔ)存Active

dry

yeast

and

instant

yeast

has

a

greater

amount

of

damaged

yeast

cells

that

has

been

created

during

the

drying

process,hence

it

has

a

tendencyto

weaken

the

gluten

structure

of

the

dough

thus

reducing

gas

retention

andproducing

dough

that

sags

活性干酵母及即發(fā)酵母在干燥過(guò)程中大量的酵母單元被破壞，因此會(huì)削弱面團(tuán)的面筋結(jié)構(gòu)，從而降低保氣能力及引起面團(tuán)塌陷This

sagging

is

caused

by

the

reducing

agent,

glutathione,

which

is

released13YEAST酵母YEAST

TYPE酵母種類Two

types

兩種:Low

sugar

type低糖-SAF

3FY

yeast

blue

labelHigh

sugar

type高糖-SAF

3FY

yeast

gold

labelChoice

depends

on

根據(jù)下述選擇:The

percentage

of

sugar

in

the

formulation配方中糖的比例When

sugar

level

is

0-5%use

low

sugar

typeyeast當(dāng)糖的比例于0-5%之間選擇低糖When

sugar

level

is

5-30%use

high

sugartype

yeast當(dāng)糖的比例于5-30%選擇高糖YEAST酵母14The

by-products

of

fermentation

isdetrimental

to

the

survival

of

the

yeastduringfreezing發(fā)酵產(chǎn)生的副產(chǎn)品對(duì)酵母在冷凍期間的存活是有害的SALT鹽15MAIN

FUNCTION–TASTE主要作用-口味Enhanceflavorandtasteofbread加強(qiáng)面包的風(fēng)味及口感Helps

control

fermentation

by

retarding

thefermentationactivityofyeast通過(guò)減緩酵母的發(fā)酵活動(dòng)有助于控制發(fā)酵過(guò)程Toughens

and

strengthens

gluten強(qiáng)化面筋SUGAR糖16MAIN

FUNCTION

–FOOD

FOR

THE

YEAST主要作用-酵母的食品SOURCES

OF

SUGAR

IN

THE

DOUGH面團(tuán)中糖的來(lái)源.Thoseoccurringnaturallyintheflour面粉中天然存在的Those

produced

by

the

action

of

the

alpha

andbeta-amylaseonthedamagedstarches破損淀粉中alpha及beta淀粉酶的活動(dòng)產(chǎn)生Sugaraddeddirectlytotheformulation配方中直接添加的糖Substrate

for

yeast

to

bring

aboutfermentation酵母發(fā)酵作用的基礎(chǔ)Residualsugarcontributestocrustcolor剩余的糖份為面包表皮上色Contributestotasteinthefinalproduct有助于最終產(chǎn)品的風(fēng)味Imparts

softness

and

improves

keepingquality增加柔軟度并改善面包保鮮期17SUGAR糖SUGAR

FUNCTIONALITY糖的作用:SUGAR糖18Sugar

use

can

be

reduced

as

there

is

littlefermentation

in

frozen

dough

to

consume

thesugarassubstrate因?yàn)槔鋬雒鎴F(tuán)很少有發(fā)酵從而也就很少消耗糖作為酶作用物因此糖的使用可以減少If

not

reduced,there

will

be

an

excess

ofresidual

sugar

thus

causing

excessivecoloringduringbaking如果不減少糖，那么多余的糖會(huì)在烘焙期間呈過(guò)深顏色SHORTENING油脂19MAIN

FUNCTION

–LUBRICATION主要作用-潤(rùn)滑Principal

action

of

shortening

is

physical

rather

thanchemical-acts

as

a

lubricant

in

the

dough

system油脂的主要作用是物理的而不是化學(xué)的，它對(duì)面團(tuán)結(jié)構(gòu)起到潤(rùn)滑作用Use

of

shortening

at

normal

levels

will

increase

breadvolume以正常用量使用油脂會(huì)增加面包數(shù)量Contributes

to

thinner

and

more

tender

crust增加面團(tuán)烤盤流性及使表皮柔軟Contributes

to

crust

color有助于表皮顏色Produces

a

finer

crumb

structure

that

gives

anappearance

of

increased

whiteness產(chǎn)生好的面包組織可以使外觀的白度增加Increase

the

caloric

value

of

the

product增加產(chǎn)品的熱量值20YEAST

NUTRIENT酵母改良劑團(tuán)MAIN

FUNCTION

–CONTROLS

FERMENTATION

ANDMODIFY

BREAD

QUALITY主要功能-控制發(fā)酵并調(diào)節(jié)面包品質(zhì)Mixture

of

several

inorganic

salts,

oxidizing

agents

andtogetherwithstarchorflourasanextender幾種無(wú)機(jī)鹽，氧化劑的混合物并與淀粉或面粉混合Maycontaincalciumsaltsasawaterconditioner可能含有鈣鹽以調(diào)節(jié)水份Maycontainammoniumsaltsasayeastconditioner可能含有銨鹽以調(diào)節(jié)酵母Maycontainoxidizing

agentsasadough

conditioner可能含有氧化劑以調(diào)節(jié)面團(tuán)Generally

not

used

in

frozen

dough

as

there

is

littlefermentation因?yàn)槔鋬雒鎴F(tuán)很少有發(fā)酵所以通常不用于冷凍面OXIDIZING

AGENTS

–

DOUGHCONDITIONERS氧化劑-面團(tuán)改良劑21Strengthens

dough

structure強(qiáng)化面團(tuán)結(jié)構(gòu)Improves

dough

handling改善面團(tuán)操作性能Improves

product

volume改善產(chǎn)品體積Increaseswaterabsorption(calciumperoxide)增加水份吸收（過(guò)氧化鈣）Must

beused

for

frozen

doughdue

to

thelack

ofnaturaloxidationthroughfermentation由于通過(guò)發(fā)酵會(huì)缺少自然氧化，所以冷凍面團(tuán)中必須使用OXIDIZING

AGENTS

–DOUGHCONDITIONERS氧化劑-面團(tuán)改良劑22OXIDIZING

AGENTS氧化劑USAGE

LEVEL-ppm用量-REACTION

RATE反應(yīng)速度Potassium

Bromate溴酸鉀10

–

75Slow

acting慢Potassium

Iodate碘酸鉀10

–

75Slow

acting慢Calcium

Bromate溴酸鈣10

–

25Fast

acting快Calcium

Iodate碘酸鈣10

–

25Fast

acting快Calcium

Peroxide過(guò)氧化鈣10

–

25Fast

acting快Azodicarbonamide

-

Ada10

–

25Fast

acting快Ascorbic

Acid維生素C30

–

200Fast

acting快REDUCING

AGENTS–DOUGHCONDITIONERS還原劑-調(diào)節(jié)面團(tuán)23Weakensdough

structure弱化面團(tuán)結(jié)構(gòu)Reducesdoughmixingtimeandresistancetoextensibility減少面團(tuán)混合時(shí)間及增加其延展性Greatly

aids

dough

extensibility

and

shaping

during

makeup

整型時(shí)對(duì)面團(tuán)的延展性及成型都很有幫助Sometimes

used

for

frozen

dough

to

reduce

resting

timebetweenmixingandfreezing有時(shí)用于冷凍面團(tuán)以減少攪拌與冷凍期間的靜止時(shí)間This

is

less

damaging

to

the

yeast

than

allowing

a

longerrest

period與延長(zhǎng)靜止時(shí)間相比會(huì)減少對(duì)酵母的破壞Long

rest

period

promotes

the

start

of

fermentation

and

theby-products

of

fermentation

is

detrimental

to

the

survival

oftheyeastduringfreezing較長(zhǎng)的靜止時(shí)間會(huì)引起發(fā)酵，而發(fā)酵的副產(chǎn)品在冷凍期間會(huì)影響酵母的存活REDUCING

AGENTS

–DOUGH

CONDITIONERS還原劑-調(diào)節(jié)面團(tuán)24Reducing

Agents還原劑Usage

Levels

–ppm用量L

–Cysteine半胱氨酸15–

90Sorbic

Acid山梨酸20–

40Deactivated

Yeast非活性酵母Depends

On

Strength根據(jù)強(qiáng)度決定EMULSIFIERS

–CRUMBSOFTENERS&DOUGHSTRENGTHENERS乳化劑-柔軟劑及面團(tuán)強(qiáng)筋劑CRUMB

SOFTENERS柔軟劑:Bondswithstarchtoretardstaling滲入淀粉與直鏈淀粉結(jié)合而阻止水分從淀粉移出Improves

on

moisture

retention改善保水能力DOUGH

STRENGTHENERS面團(tuán)強(qiáng)筋劑:Bonds

with

protein

of

flour

for

improved

glutenstrength與面粉蛋白結(jié)合以改善面筋強(qiáng)度Improves

gas

retention

properties改善保氣能力25EMULSIFIERS

–CRUMB

SOFTENERS

&DOUGH

STRENGTHENERS乳化劑-柔軟劑及面團(tuán)強(qiáng)筋劑CRUMBSOFTENING

EMULSIFIERS面團(tuán)柔軟乳化劑STRENGTHENING強(qiáng)度DOUGH面團(tuán)Sodium

Stearoyl-2-Lactylate“SSL”Very

good非常好Excellent優(yōu)秀Calcium

Stearoyl-2-Lactylate“CSL”Good好Excellent優(yōu)秀Diacetyl

Tartaric

Acid

Esters

OfMono

&

Di

Glyceride“DATEM”Fair一般Excellent優(yōu)秀Ethoxylated

MonoPoor差Very

good非常好Polysobate

60Very

good非常好Fair一般Succinylated

Mon

oGood好Good好Distilled

MonoExcellent優(yōu)秀Poor差

2627ENZYMES酶PROTEASE蛋白酶:Shortens

mixing

time縮短攪拌時(shí)間Promotesbetter

pan

flow增加延展性Improves

dough

handling改善面團(tuán)操作性能Not

to

be

used

for

frozen

dough冷凍面團(tuán)中不使用AMYLASES淀粉酶:Converts

damaged

starches

into

sugars將破損淀粉轉(zhuǎn)化為糖Aids

in

fermentation有助于發(fā)酵Improves

crust

color改善面包皮顏色MAJOR

ENZYMES

IN

DOUGHFERMENTATION面團(tuán)發(fā)酵中主要的酶ENZYMES酶SOURCES來(lái)源ACTS

ON

作用于PRODUCTS產(chǎn)品Alpha-amylase(Diastatic

enzyme淀粉酶)Flour面粉,malt麥芽,fungalenzyme

preparation真菌酶制劑,bacterial

enzymepreparation細(xì)菌酶制劑Damagedstarches破損淀粉Soluble

starch

&dextrin可溶性淀粉及糊精Beta-amylase(Diastatic

enzyme淀粉酶)Flour,malt面粉及麥芽Dextrin糊精Maltose麥芽糖Maltase麥芽糖Yeast酵母Maltose麥芽糖Dextrose葡萄糖Invertase轉(zhuǎn)化酶Yeast酵母Sucrose蔗糖Invert

sugar

(dextrose&

fructose)轉(zhuǎn)化糖Zymase酒化酶Yeast酵母Invert

sugar

&Dextrose轉(zhuǎn)化糖及葡萄糖Carbon

dioxide

gas,acids,alcohol&flavor.二氧化碳,酸,酒精及風(fēng)味Proteinase

(proteaseor

proteolyticenzyme)蛋白酶（真菌、細(xì)菌）Flour面粉,fungal

enzymepreparation真菌酶制劑,bacterialenzyme

preparation細(xì)菌酶制劑Protein(gluten)蛋白（面筋）Faster

mixing

&improved

doughextensibility.加速攪拌及改善面團(tuán)延展性Hemicellulases半纖維酶Enzyme

preparation酶制劑Pentosans戊聚糖Provides

water

forbetter

glutenformation為更好形成面筋提供水份Lipase脂肪酶Enzyme

preparation酶制劑Fats

&

oils油脂Reduces

or

replac2e8s

Emulsifiers減少