Banh Mi - Baguette

8/6/2019 Banh Mi - Baguette

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Nguyn liutrong sn xut bnh

Bt m Nm men

ng

Trng

Nc

Mui

B

Sa

Cht ph gia


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Protid

Vitamin

Lipid

Glucid

Enzym

Trng thi cm quan

Ch tiu ha l

Thnh phnha hc

nh gicht lng


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Trong bt m c cha cc loi glucid: tinh bt, dextrin,cellulose, hemicellulose, glucid v cc loi ng.

Trong qu trnh nng th xy ra s thu phn bng acid.Tinh bt ------- dextrin ------- maltose

Dextrin l nhng cht keo kt hp vi nc to dungdch dnh.

Dextrin t lin kt vi nc, do khi nho bt c hmlng dextrin cao th rut bnh cht v km n hi. Tng hm lng glucose v fructose t 0,1 - 0,2%,

maltose 0,1- 0,5%, saccarose 0,2-0,6%.

Tuy nhin mt s hnh thnh do qu trnh thu phn tinhbt trong qu trnh ln men, s cn li hnh thnh nn vbnh vng.


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Trong bt m c cha cc loi lipid: phosphatid, triglycerin,sterin.

Trong bt cc lipid trng thi kt hp vi protid v glucid.Nhng hp cht ny c nh hng n tnh cht ca gluten,

chng gp phn lm cho gluten cht hn.Ngoi ra trong thnh phn ca bt m c khong 0,4-0,7%

phosphatid thuc nhm lecithin l cht nh ho c tnh honc (lipid l nhng cht hu c k nc) hot tnh b mtcao.

Do lm tng tnh ng nht ca khi bt nho, d dngcho vic nho bt v to hnh. ng thi lm tng cht lung

ca bnh.


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Enzym thu phn protid chia lm hai loi:proteinaz v polipeptidaz.

Tc dng ca chng l thy phn protid c cu trcphc tp thnh nhng hp cht n gin

Men thu phn tinh bt gm -amilaz v - amilaztrong iu kin ti thch chng c th thu phn

95% tinh bt trong bt -amilaz thu phn tinh bt ct t mi lin kt -1,4 glucoside cho ra dextrin.

-amilaz cng tham gia vo qu trnh ng hotinh bt, xc tc ct t lin kt glucoside ca -1,4 glucan hnh thnh maltose.


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Trng thicm quan

Trng-trng ng

khng c mi v l

khng c mi mc

Mn ti

Khng ln tp cht,rc, t ct.

Khng su mt


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Ch tiu ha l mkhng qu 14%.

chuakhng qu 4

Khng c cvi nm c-c t vi nm

Hm lng gluten khkhng t hn 7-8%.


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Nm men

Nm men p

Nm men kh

Nm men lng

Nguyn liu chnh:R ng

ng 40-50% cht khng ngNc 20-26%.


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Sn xutNm men kh c sn xut tnm men p c cht lng cao

Trc khi sy kh nm menc trn vi bt m v sy chnkhng n m 7,5- 8%.

m nm men kh khngqu 11-12%.Bo qun lu v vn chuyn d.Hot tnh thp hn so vi nm

men p.


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Sn xutL dch nm men cha phn li tch nm men, khi dng nmmen lng phi lu hm lng nctrong nm men lng trnh bt nho

b nho.


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Tnh chtl hc

Tnh chtha hc

ha tan

nht

Nhit dung ring

quay cc

Tc dng acid

Tc dng kim

Tc dng enzym


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Tinh th ng saccharose thuc h nt, trong sut, khng mu.d = 1.5878, T = 186 1880C, M = 342.30


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ha tan

Ha tan trong ncNhit tng

ha tan tng

Khng ha tan trong du ha,cloroform, CCl4, CS2, benzen,tecpen, ancol v glicerin khan


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nht

Nhitdung ring

quay cc

Cht kim, mui ca acid yu lmgim quay cc ca saccharose.C tnh quay phi.

quay cc ring ca saccharose rtt ph thuc vo nng v nhit .

Nhit dung ring trung bnh casaccharose t 220C n 510C l 0.3019.

nht ca dung dch ng tngtheo chiu tng nng v gim theo

chiu tng nhit .


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C12H22O11 + H2O H+ C6H12O6 + C6H12O6

Saccharose glucose fructose+66.50 52.50 -93.00

Di tc dng ca acid, saccharose bphn hy thnh glucose v fructose.Do phn ng trn c gi l phnng nghch o v hn hp gi l ng

nghch o (chuyn ha).


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C12H22O11 + NaOH HOH + NaC12H21O11

Saccharose Natri saccharat

mi trng kim long v dung dchng lnh, hu nh khng c tc dng g.Mi trng kim m c, nhit thp th ng b phn gii.


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C6H12O6 invertaza 2 C2H5OH + 2 CO2Glucose hoc fructose

Di tc dng ca enzym invertaza,saccharose s chuyn thnh glucose vfuctose. Sau di tc dng ca phc henzym, glucose v fructose s chuyn thnhancol v CO

2.


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Mui

L nhng ht mu trng,v mn, tch ra t nc bin.

Mui lm tng mi v ca mn n.Dng bo qun thc phm,Chng li tc dng ca vi khun, nm mc.Mui ngn s ln men ca thc phm

Gm hai phn t:Sodium (40%) v Chlor (60%)

Cu to

Tc dng


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NcNc dng nho ranguyn liu, vn chuyn,x l nguyn liu.

Nc lm tng cng cc qu trnhsinh hc nh ln men.Lm tng gi tr cm quan ca thcphm nh bng, mn, dai, dotham gia vo cc qu trnh gia nhithoc lm lnh trong cc quy trnh sn xut.Nc c th tham gia trc tip vo trongcc phn ng tr thnh dng lin kt,cng c th tn ti dng t do.

Mc ch

Tc dng


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Trng

Trng c gi tr dinh dngrt cao lm cho bnh c mithm ngon, bnh xp cn c mu p.

Mc ch

Tc dng

Lng :Cha nhiu vitaminB1, B2, B3, D v EL cht to nh tngrt tt.

Lng trng:C kh nng to bt.


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B B l sn phm thu c tvng sa bng phng php li tm.

Mc ch

Tng hng thm, v bo vlm cho cu trc ca bnhmm, mn do b l cht bo

c tnh gi nc.


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SaL sa c vt t bGiu dinh dng, cung cp cc

cht m, vitamin, khong chtcn thit cho nhu cu dinh dnghng ngy.

Mc ch

Tng hng thm, v bocho sn phm.


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Gip ci thin s phn tn du m vo

ton b khi bt.

Cht thng dng c tn l "StrearylLactyl Lactates de Calcium", c m s

E 482. Cht ny gip lm bnh n to,ci thin cu trc rut bnh v cng tcdng nh l 1 cht bo qun.

Cht to

Th sa

Emulsifier


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C th ch l mui n thng thng nhng

cng c th nh ch to cho thm muiphosphate... to iu kin cho enzymehot ng tt.

Enzyme

C trong men bnh m, y l nhng vi sinhvt sinh sn nhanh v bin ng c trong bt

m thnh kh carbonic v ru. Kh carbonic trong bt s gin n v tng th

tch khi nng nn lm bnh m n v rngrut.

Cc enzym proteaza lm xp bnh

m,amylaza thy phn tinh bt thnh ngn gin.

Mui

khong


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E500(ii)_ natrihydro carbonate: iu chnh acid, chng ng vn, to xp.

E521_Nhm natri sunphate_ sodiumaluminium sulphate: cht n iu chnh acid, x l bt, to phc kim loi, n nh,lm dy.

E341(i)_Mono calcium phosphate: iuchnh acid, bo qun, to xp, chng ngvn, n nh mu, chng oxy ha, to phc

kim loi, nh ha, iu v, x l bt, lmm, n nh, lm dy.

Thnhphnbtni


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Cht ph gia cng nh thc phm khi voc th s b phn gii thnh nhng phn t

n gin v nh nht, sau vo mu, vomng t bo ri c ti hp hnh thnhcc cht khc.

Vic s dng ph gia thc phm trong qutrnh ch bin v bo qun thc phm lmt vic rt cn thit.

Nu s dng qu mc quy nh cng c thc nguy c gy ng c v bnh tt cngnh ung th.

Nhng

ri ro

khi s

dng


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Bin i ca bttrong tng giai on

G Nho bt

G Nng

G Ln men


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Trong cng ngh sn xut giai on ln men bt m ngvai tr quyt nh n cht lng bnh.

Qu trnh ln men c thc hin bi nm men. Khi nm men s chuyn ho ng c trong bt m thnh cnv CO2 theo phng trnh phn ng sau:

C6H12O6 2C2H5OH + 2CO2 Kh CO2 c to thnh s b gi li trong cc mng gluten,

gluten c tc dng lm khung gi cc kh t cho bnhm n, xp v n hi.

Gluten trong bt m li l protein rt c bit chng c tnhcht n hi v to mng.

Tc ln men ca khi bt cng ph thuc vo thi tit:

tri nng th tc ln men s tng nhanh, v ngc li.

B trong QT ln men


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Cc yu t ny nh hng ti kh nng ht

nc v trng n ca protid.Sau khi nho, cc cht protid v tinh bt kt thc s hp th nc nhng s thm tca protid vn tip din cho ti khi kt thcqu trnh ln men.

B trong QT ln men-vt l v keo ha

3 yu t

acid trong bt nho tng.

Td ca cc enzym thy phnprotid c trong bt.

Td ca cc enzym thy phnprotid c trong nm men.


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S ht nc thm t l do phn r ca protiddi tc dng ca men thu phn protid v dotc ng c hc lm tng b mt t do caprotid.

Nu s phn ct protid v s trng n protidc gii hn th qu trnh ln men gim bt phalng t gp phn to tnh cht nho tt.

Ngc li, nu protid b peptid ha (phn ct mc cao) lm t mch polypeptid th phalng trong bt nho tng ln lm cho bt nhoc tnh cht vt l km.

Nguyn nhn


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Qu trnh ho sinh trong bt nho c lin quan cht ch vienzym vi sinh vt v h enzym trong bn thn nguyn liu.

Hot ng protid -protease tu thuc vo loi bt v chtlng nm men.

Nu bt xu v cht lng nm men km, protease hotng mnh dn n gluten b vn nt, do kh nng gikh ca bt km, bnh t n v rut bnh t.

Ln men kt thc l khu quan trng nh hng n hnhdng v cht lng sn phm, y cng l qu trnh khCO2 thot ra ngoi.

Qu trnh ln men ph thuc vo nhiu yu t: khi lngbt, cng thc lm bnh, m bt nho, cht lngnguyn liu, nhit v m khng kh.

B trong QT ln men-ha sinh


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Nhit l cn phi c canh cn thn:nu b bnh vo lc nhit cha ti th

bnh d b chai, khng ngon. Trong qu trnh nng bnh c gn 70 cht

gy hng v c to thnh (ru, acid,este, aldehyd, ceton, furfurol) gy hng v

thm ngon c trng cho bnh. c bit lp v xy ra phn ng

maillard to melanoidin, cc cht mu vcc cht thm.

Cc cht gy mi thm t lp v khuchtn mt phn vo rut bnh v mt phnthot ra mi trng.

B

trong

QT

Nng


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Trong thi gian nng tinh bt ch c hho cc b.

S h ho trong mi trng thiu nc sdin ra chm v s kt thc khi nhit trung tm bnh t 95-97oC.

Tinh bt h ho s lin kt vi nc t dotrong bt nho v nc thot ra t protid bbin tnh.

Lng nc t do trong bnh gim i r rt,do rut bnh m khi chn s kh ro vn hi.

Nu emzym amylase phn ct hu ht tinhbt thnh dextrin th tinh bt b mt tnh honc v rut bnh s tr nn dnh.

B

trong

QT

Nng


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Khi gia nhit cc b trong l nng,nhit v m c s thay i khng

ging nhau gia cc lp: lp v b mt,lp st v v lp trung tm ca bnh.

m di chuyn t ni c m cao n nic m thp (t lp bn di v ra n

lp v bn ngoi v thot ra mitrng).

Di tc dng ca nhit trong qutrnh nng, kh CO2, hi nc, hi

ru, khng kh s dn n v lmcho th tch bnh tng.

B

trong

QT

Nng


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V c bn 95% s gim khi lng l do m tch ratrong qu trnh to v bnh, mt phn do s bay khCO2, cc axit hu c d bay hi, bay hi ru v schy cc cht v bnh trong qu trnh nng.

S gim khi lng bnh ph thuc vo loi sn phm(hnh dng v khi lng cc bt) phng php nng(c khun hay khng c khun, dy ca v, lngm mt i).

Bnh c kch thc th tch nh th t l gim m cao,bnh trong khun khi nng t b gim khi lng.

S thay i khilng bt nho


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QUY TRNH CNG NGH

BAGGUETTE

SANDWICH

CASTELLA


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S

Thuyt minh

Quy trnh cng nghBAGGUETTE

Mt s lu


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Nguyn liu

Snphm

Nng

bt ln 3

Cho vo khay

To hnh

Pht b

Cn

Vo trn

bt ln 2

Cn

bt ln 1

Trn bt


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Nguyn liu

Bt m : 1 kg

Mui : 10 g

Men kh : 15 g

Ph gia : 15 g

Nc : 600 g


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Thu c mt khibt nho ng nht.

Mc ch

Lu

Trn tt c nguyn liu trn vo my.Chnh my nh bt s 1 khong 10 pht.Chnh nh bt s 3 khong 10-20 pht.

nh cho ti bt.

Cch lm

Thi gian nho bt.Tc nho bt.


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Mc ch

Cch lm

khi bt nho tip tc ln men.

Sau khi nh cho ti bt, emkhi bt nho bng giy dutrong khong 15-20 pht

Lu

Thi gian bt.


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Mc ch

Cch lm

Lm cho b mt khi bt cnhn mn.Ln v c tc dng lm cho cu

trc ca bt nho tt hn v rutbnh xp u.

Cn thnh tng khi bt nh.

Vo trn khi bt, yn 5-8 pht.

Lu

Thi giancn bt.


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Mc ch

Cch lm

Gip n nh cu trcbt mt ln na.

bt thm ln na bng giydu trong thi gian 10-20 pht.

Lu

Thi gian bt.


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Mc ch

Cch lm

Thot kh CO2 ra ngoiMen c phn tn u bn trong khi bt.

Lu

Qu trnh cn-to hnhc thc hin lin tc.

Phi ghp m bnhcho st nu khng khi nngm b bung.

Cn thnh ming c b dy khong 3 3.5cm.Cun ming bt li khong 4 lp, bn knhcun bt khong 2cm.Phi ghp m bnh cho st.


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Mc ch

Cch lm

Tip tc ln men khi bt n gp i

Lu

Nhit vthi gian .

Cho bt vo l .Nhit l 300C. m ca l 60-75%.Thi gian khong 50-60 pht.


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Mc ch

Cch lm

To chn xuyn sutton b khi bt.To bng by cho bnh.

Lu

Xt ncu khi bt.Khng xtnc qu nhiu.

Xt nc khi bt.X kha.


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Mc ch

Cch lm

Lm chn nguyn liu.

Lu

Nhit v

thi gian nng.

Cho khay bt vo l nng. Nhit l 200 2500C.Thi gian nng khong 15-20 pht.


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S

Thuyt minh

Quy trnh cng nghSANDWICH

Mt s lu


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Nguyn liu

Bt m : 1 kg

ng : 120 g

Mui : 10 g

Bt sa : 30 g

Men ti : 30 g

Ph gia : 3g

B : 80 g

Nc : 0,3 kg

Sa : 0,3 kg


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S Thuyt minh

Quy trnh cng ngh

CASTELLA

Mt s lu


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Nguyn liu2

nh bung

Nguyn liu1

RyNu tan chy

B

Nc +nccam

Hn hp

Trn u

Trn u

Rt khun

Nng

Sn phm

Khun

Bi du_Lt giy


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Nguyn liu 1

Trng : 42 qu

Nguyn liu 2

ng : 1,350 kg

Mui : 10 g

SP : 50 g

Bt m : 1,5 kg

Bt ni : 45 g

Vani : 1 cht

B du : 400 g

Nc : 300 g

Nc cam: 300 g

nh bung

Ry

Nu tanchy


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MY_THIT B

SN XUT

My nngdng ng

My ctSandwich

My nngdng xoay

L


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My nng

dng ng


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My nngDng xoay


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My ctsandwich


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nh gicht lng sn phm

Bagguette

Castella

Sandwich


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Mu sc: v bnh c mu nu sng, c bng nh lp b pht ln b mtbnh, rut bnh c mu trng sng.Mi: thm, c mi c trng ca

bagguette.

Cu trc bnh: lp v dy, gin, rutbnh mm, xp, c l kh.V: v bnh khi cn vo c th cmnhn c v bo ca lp b pht trn

b mt, rut bnh c v lt ca bnh m.

Bagguette


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Mu sc: bnh c mu nu sng trn bmt bnh, thn bnh c mu vng ti.

Mi: bnh c mi thm ca nc cam,phng pht mi vani, mi thm ca b,khng c mi tanh ca trng.

Cu trc ca bnh: bnh n, xp, mm,trong rut bnh c nhiu l kh. V: bnh ngt va, hng v m ,

c v bo ca b.

Castella


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Mu sc: v bnh mu vng nu, rutbnh mu trng ng.

Mi: bnh c mi thm ca sa.

Cu trc bnh: bnh mm, xp, trong

rut c nhiu l kh.V: lt, hi ngt.

Sandwich


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So snh

cc sn phmBagguette

l thuyt vi thc t

Castellal thuyt vi thc t


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Nguyn liu c thmsa nhng khng cnc cam, cht nnh v mui.nh trng ring sau

mi cho ng vonh chung.Khun c qut duc y v thnhkhun.Nng 160-1800C.

C s dng cht nnh, nc cam, muinhng khng c sa.

nh trng, ng,

mui, cht n nhchung vi nhau.Khun ch c qutb thnh khun.

Nng 170-2000C.

L thuyt Thc t

L thuyt Thc t


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S dng c hai loi men lmen kh v men ti.

Men kh c qu trnh dymen.Chia lm hai giai on ltrn kh v trn t.Bt c 2 ln: trc khi

to hnh v sau khi to hnh. khin bnh c mu pth dng lng trng ghoc caramen qut ln bnhm trc khi nng.

Qu trnh nng bnh cchia lm 2 giai on vi 2nhit khc nhau.Trong khi nng phi xtnc vo l nng.

Ch s dng mt loi men kh.Khng c qu trnh dy men

kh.Qu trnh trn bt ch c mtgiai on: trn tt c nguyn liutrong mt ln.Bt c 3 ln: trc khi cn,

v; sau khi cn, v v sau khi tohnh. khin bnh c mu p hnth dng b pht ln mt bnhsau khi bnh chn.

Trong sut qu trnh nng chs dng mt nhit duy nht,nhit ty theo lng bnhnng.Khng cn xt nc vo lnng trong khi nng

L thuyt Thc t

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Banh Mi - Baguette