預(yù)發(fā)酵冷凍面團(tuán)的基礎(chǔ)

1、THE BASICS OF PRE PROOF FORZEN DOUGH預(yù)發(fā)酵冷凍面團(tuán)的基礎(chǔ)ROY CHUNGBAKERY CONSULTANTUS WHEAT ASSOLCIATESSINGAPORE一、 THE NEEDS FOR PRE-PROOFED FROZEN DOUGH預(yù)發(fā)酵冷凍面團(tuán)的需要A typical frozen baguette requires approximately 3 hours to thaw and bake典型的法式面包需要大約3小時(shí)解凍及烘烤This is a fairly long time to wait if the goods are requ

2、ired on short notice對(duì)于如果貨品被要求盡快提供這是一個(gè)相當(dāng)長(zhǎng)的等待時(shí)間A pre-proofed baguette will take less than an hour to undergo the same process預(yù)發(fā)酵法式面包用不到1小時(shí)的時(shí)間經(jīng)過(guò)同樣的過(guò)程Thus, this makes it an attractive alternative因此，這是一個(gè)有吸引力的選擇二、 THE NEEDS FOR PRE-PROOFED FROZEN DOUGH預(yù)發(fā)酵冷凍面團(tuán)的需要In practice, very little pre-proofed baguett

3、es are made實(shí)際上，很少生產(chǎn)預(yù)發(fā)酵法式面包Most outlets still prefer the part bake baguette as the most viable alternative as the time required to undergo the thawing and re-baking process can be even shorter than that of the pre-proofed version大多數(shù)面包店仍然愿意使用部分烘烤的法式面包作為主要選擇因?yàn)樗谶M(jìn)行解凍和再烘烤時(shí)所需要的時(shí)間甚至比預(yù)發(fā)酵產(chǎn)品更短三、 THE NEEDS FOR

4、 PRE-PROOFED FROZEN DOUGH預(yù)發(fā)酵冷凍面團(tuán)的需要Most pre-proofed products are of the Viennoserie types or yeast leavened laminated dough大多數(shù)的預(yù)發(fā)酵產(chǎn)品是酵母發(fā)酵的層狀面團(tuán)This alternative is very viable in the hot bread shops as the timing requirements are fairly similar to that of the baguette這種選擇對(duì)現(xiàn)場(chǎng)加工面包的店里是非?？尚械囊?yàn)闀r(shí)間的要求與法式面包類似

5、四、 THE NEEDS FOR PRE-PROOFED FROZEN DOUGH預(yù)發(fā)酵冷凍面團(tuán)的需要In the Viennoiserie varieties, no par baking is practice in part due to the formulation Viennoiserie這類產(chǎn)品，由于配方的原因部分烘烤是不可行的The combination of a high level of sugar and fat makes the product color before the structure can be set during the baking proce

6、ss在烘烤中組織結(jié)構(gòu)建立前高含量的糖和脂為產(chǎn)品上色Thus, par-baking is not possible因此，部分烘烤是不可能的五、 IMPROTANT CHANGES IN FORMULATION配方的重要變化Flour面粉Very strong flour is required to maintain the proofed structure and is often in the region of 15 to 17% (based on dry matter basis) or 12.9 to 14.62% (based on 14% moisture basis)為了維

7、持發(fā)酵結(jié)構(gòu)要求使用高筋的面粉，通常是在15-17%范轉(zhuǎn)內(nèi)（以干物質(zhì)為基礎(chǔ)）或12.9-14.62%（以14%的水分為基礎(chǔ)）Another requirement of this strong flour is for it to have a balanced extensibility property to enable it to expand in volume when required. A P/L value of 0.7 to 0.8對(duì)于這種高筋面粉的另一要求即是它具有平穩(wěn)的延展特性以使它可以膨脹到需要的體積。P/L值0.7-0.8六、 IMPORTANT CHANGES IN

8、 FORMULATION配方的重要變化Yeast酵母A slightly higher level of yeast is required酵母的含量要求稍高一些+/- 8% compressed yeast or 3.2% of SAF3FY yeast +/- 8%壓榨酵母或者3.2%SAF七、 IMPROTANT CHANGES IN FORMULATION配方的重要變化Improver改良劑A slightly higher amount of improver is required改良劑要求的數(shù)量較高Improver must contain some form of a doug

9、h strengthener like DATEM改良劑必須包含一定的面團(tuán)強(qiáng)筋劑，如DATEMImprover must contain some form of an oxidizing agent like ascorbic acid改良劑必須包含一定的氧化劑，如維生素CImprover must contain some form of an enzyme改良劑必須包含酶Improver may have a reducing agent like deactivated yeast to assist in the extensibility of the dough if this

10、property is not available in the very strong flour. Too strong resistance in the flour can result in a restriction in volume during baking改良劑可能還包含還原劑，如失活酵母，如高強(qiáng)度面粉缺乏延展方面的特性，則這些還原劑可以幫助面團(tuán)延展，面粉中的阻瀉太強(qiáng)可能導(dǎo)致烘烤過(guò)程中限制體積的膨脹Improver may have a gum for stability改良劑可以含有膠以增加穩(wěn)定性The idea is to optimize the strength o

11、f the flour for proofed structure and at the same time require it to have a certain degree of extensibility for oven spring這種改變是對(duì)面粉的強(qiáng)度比較樂(lè)觀，而且同時(shí)要求它的延展性可以達(dá)到某種程度。Layering fat層狀脂A slightly higher melting point fat (+/- 40) will provide a better stability in proofed structure and baked volume稍高的熔點(diǎn)（+/- 40

12、）將在發(fā)酵結(jié)構(gòu)提供較好的穩(wěn)定性及烘焙體積This is a compromise between structure and eating quality這是在結(jié)構(gòu)和口感方面的折衷A sacrifice in eating quality is required for additional structure為了額外的結(jié)構(gòu)要求犧牲口感Alternatively, a fractionated butter like concentrated pastry butter can be used做為選 擇，分鎦牛油，如濃縮牛油可以使用In every case, a layering fat o

13、f 37 to 38 melting point will always outperform one with a melting point of 32 to 34在沒(méi)一種情況下，熔點(diǎn)在37-38度之間的層狀脂總比弱點(diǎn)在32-34度的層狀脂做的產(chǎn)品好八、PROCESSING工藝Mixing攪拌Dough must be mixed to optimum development to fully develop the protein network面團(tuán)必須攪拌到適宜的狀態(tài)以使蛋白結(jié)構(gòu)得以充分發(fā)展Dough must be quite firm to maintain the structu

14、re during proofing and transfer to the blast freezer面團(tuán)必須十分堅(jiān)實(shí)以維持在發(fā)酵過(guò)程中結(jié)構(gòu)及轉(zhuǎn)移至氣流冷凍機(jī)This is especially so in an automated line這特別是對(duì)自動(dòng)生產(chǎn)線Structure and stiffness is important結(jié)構(gòu)及硬度十分重要Rolling and folding折疊Rolling and folding to achieve the layered structure must be done very carefully to maximize the leave

15、ning effect and strength on the final baked volume通過(guò)折疊以達(dá)到層級(jí)結(jié)構(gòu)必須做得非常仔細(xì)使發(fā)酵的效果最大化并強(qiáng)化最后發(fā)酵的體積Make-up整型The number of curls given to form the final shape has an effect on the strength and structure of the product為最終產(chǎn)品成型使用curls的數(shù)目影響產(chǎn)品的結(jié)構(gòu)及強(qiáng)度A shaped dough piece with more curls will have better strength than

16、that having less curls 成型的面團(tuán)用較多curls分開比用較少curls分開的強(qiáng)度好得多In order to achieve this in an automatic line, the moulder setting have to be set tighter and hence a colder dough is absolutely necessary to maintain the layered structure為了在自動(dòng)生產(chǎn)線上達(dá)到這一點(diǎn)，模具不得不設(shè)置得比較緊，從而冷凍面團(tuán)可以完全保持層狀結(jié)構(gòu)There is a possibility that th

17、e triangular cut shape can be changed slightly to achieve more curls 有可能輕微的改變?nèi)侨笨谝赃_(dá)到更多curlsPanning平放Shaped products must be panned in a nonstick material成型的產(chǎn)品必須These nonstick material can range from a nonstick silicone paper, preformed plastic sheets or even metallic conveyors with tighter mesh pitc

18、h and gauge size這些不粘的物質(zhì)可以從不粘硅樹脂材料，硅數(shù)脂紙，已成型的塑料薄片或甚至是配有網(wǎng)狀樹脂及標(biāo)準(zhǔn)尺寸的金屬傳送帶This choice is to facilitate the ease of removal after freezing這樣可以使冷凍后運(yùn)動(dòng)產(chǎn)品較容易Proofing發(fā)酵Proofed temperature must be set below the melting point of the layering fat to maintain stability and the layered structure發(fā)酵器的溫度必須設(shè)定比片狀脂的熔點(diǎn)低以保持

19、穩(wěn)定有層狀結(jié)構(gòu)Proof to 80% of full proof發(fā)酵至全發(fā)酵的80%The degree of proof must be controlled carefully in order to achieve uniformity發(fā)酵的程度必須小心控制以達(dá)到各批次統(tǒng)一Variations in temperature and/or humidity on a batch to batch or day to day basis can result the problem of different proofed height, volume and the relative s

20、paceRequirement in the packaging box and also that of the final baked volume各批次或每天在溫度及或濕度上的差異可能引起不同的發(fā)酵高度、體積及相應(yīng)的包裝盒所要求的空間也不同The burden of uniform proofed height/volume now lies with the factory and not the bake shops統(tǒng)一的發(fā)酵高度/體積的責(zé)任在于工廠而不是面包店Egg wash掃蛋To be done between proofing and blast freezing在氣流冷凍和

21、發(fā)酵之間進(jìn)行Must be done gently and carefully and try avoid brushing it with a brush if possible必須輕柔及仔細(xì)進(jìn)行如果可能避免用刷子刷The best option is to use a spray system如果可能盡量使用噴灑系統(tǒng)Allow the egg wash to dry before blast freezing氣流冷凍前使蛋變干九、 BLAST FREEZING氣流冷凍Absolutely necessary to have a good blast freezer一個(gè)好的氣流凍機(jī)是必需的W

22、ith uniform temperature (-25 to -30)統(tǒng)一的溫度And wind velocity(4 to 6 m/s)風(fēng)速M(fèi)ust be frozen to a minimum core temperature of -15 to avoid the fast effect of thawing during packing中心必須冷凍至最低溫度零下15度以避免包裝時(shí)很快解凍十、PACKAGING包裝It is absolutely necessary for the room temperature to be at 10 to reduce the effect of

23、 fast thawing房間溫度必須保持在10度以減少融化Packed products must be transferred to the storage freezer immediately包裝的產(chǎn)品必須立即轉(zhuǎn)移至冷庫(kù)Long periods in building up the pallet may cause the frozen products to thaw in the package resulting in a large lump of dough on re-freezing如果長(zhǎng)時(shí)間放在貨臺(tái)上可能使冷凍產(chǎn)品在包裝中融化而變成一大塊面團(tuán)需要重新冷凍十一、STORAGE AND TRANSPORTATION儲(chǔ)存及運(yùn)輸Must be maintained at -20必須保持在零下20度ALL the logistics in storage and transfer of the frozen products from the storage freezer to