TRNG I HC S PHM K THUT TP.

HCM KHOA CNG NGH HA HC & THC PHM B MN CNG NGH THC PHM

CAKES
Bnh ti
GVHD: Phan Minh Anh Th
Nhm 4: L Hong Phc V Hng Vi Nguyn Tn Ca 11116050 11116080

Phm Vn Cng 11116011 11116010

Tp. H Ch Minh 04/2013

CAKES 1

CAKES (BNH TI)

Ni dung Nature of Cakes (Bn cht ca bnh) Methods of Manufacture (Phng thc sn xut) Chemistry of baking (Bin i ha hc trong lm bnh)

NATURE OF CAKES (BN CHT CA BNH)

S P Cauvain, Campden and Chorleywood Food Research Association, Chipping Campden, UK Copyright 2003, Elsevier Science Ltd. All Rights Reserved. NH NGHA nh ngha v bnh ti c s khc bit ty tng ni trn th gii nhng v c bn thut ng ny c dng miu t nhng sn phm c trng lm t cng thc chnh gm bt m, ng, trng (c lng trng v lng ) v cc cht lng khc (sa) c th b sung thm m hoc du. Lng cht lng thm vo mc ch l to ra mt khi bt nho nht thp, hn dough (hn hp bt nho vi nc, dng lm bnh m). im khc bit chnh gia bnh ti v bnh m l bnh ti thng c nng trong khun, cho hoc hp thic l nhng vt dng cha hn hp bt nho v to hnh sn phm theo khun c sn. Ngoi ra cc bc nh gia cng hon thin hn hp bt nho trc khi nng l rt cn thit. Khng c bt k s bin i gluten ng ch no trong bt nho bnh, tht s cng ngh lm bnh khai thc nhng g c li ngn chn s bin tnh ca gluten. Bnh ngy nay c sn xut bng phng php ch bin gia nhit mt h nh tng phc tp vi bt hay cn gi l khi bt nho. Ni chung, khi bt nho ny c th xem nh l h nh tng ca m hoc du trong nc. Pha nc bao gm ng ha tan v nhng ht huyn ph bt l lng trong pha. Trong cu trc ca khi bt nho, cc bng kh c a vo phi trn trong cht bo dng rn v c hnh thnh nhiu hn l trong pha nc. Tuy nhin, khi nng bnh, nhit tng ln, cc bng kh s chuyn t trong cht bo ra n pha nc thnh bt v n ra. Sau trong qu trnh tip tc nng, bt ny lm n v to nn cu trc bnh.

CAKES 2

Thnh phn quan trng hnh thnh cu trc bnh l tinh bt ca bt m v vic b sung cc loi ng cng mt lng ln cht lng (trng, sa, nc) lm thay i cc c tnh h ha ca tinh bt. Bnh l sn phm c trng bi t trng tng i cao, in hnh l 0.4 0.7 ml g-3, vi cu trc mm mi, xp v hng v ngt ngo. Bnh ti c m trong khong 18 28%, thp hn so vi bnh m nhng cao hn cc loi bnh nng, bnh quy v cookie. Tnh cht cm quan v thi hn s dng ca sn phm ty thuc vo cng thc lm nn chng. LCH S TM LC V S RA I CA BNH TI Hnh mu ca sn phm c m t l cakes c bit n t th k XII trc cng nguyn Ai Cp. Chng ta khng chc chn v mc tng ng gia sn phm ny vi bnh ti ngy nay. Khun nng dng nh c s dng t khi sn phm mang hnh dng nhng con th. V d, c sn phm c miu t hnh dng ging nh mt con rn. C kh nng nhng ngi Hi Lp c i l nhng ngi u tin s dng cht to ngt trong nu/nng. H bit n nhng thuc tnh c bit ca sackharon hay cy ngt (ma) t tiu lc a n . Ngi ta hon thnh vic du nhp ng ma vo Trung ng khong nm 700 trc cng nguyn. Vic tiu th ng tip tc gia tng v lan rng, bt u cng vi s m rng ca ch La M v sau l trn ton chu u thi trung c. C nhiu kh nng nhng chic bnh ti u tin c s dng mt ong v trong thi La M nhng chic bnh ny c lm cho cc dp c bit nh l l hi Saturnalia v mng nm mi. Vic b sung thm mt ong vo bt nho lm ra chic bnh nh vy c ghi li trong nhng cun s cng thc nu n thi by gi. Trong thi k trung c, cc cng thc v phng php sn xut bnh cng c ghi nhn trong nhiu bi cnh chu u. Con ng ma ng dn dn c ci thin cng vi nhng chuyn khm ph pha ng v chu M, bnh ti c gia tng sn xut, ng thi hnh thc ca chng tr nn a dng hn qua cc th k XVI, XVII v XVIII sau cng nguyn.

CAKES 3

PHN LOI BNH TI Thut ng cake th hin cc loi bnh c lit k trong Bng 1 v cc bin th ca chng. Bnh ti c th c phn thnh 6 loi nh sau: Bnh xp c hm lng cht bo thp, c cha t hn 5% cht bo. Bnh xp c hm lng cht bo cao, c cha hn 5% cht bo. Low-ratio cakes, trong hm lng ng v cht lng thp hn bt. High-ratio cakes, trong hm lng ng v cht lng cao hn bt. Bnh tri cy, trong c mt phn nho kh, tri cy ti, cc loi ht, u khc. Bnh chocolate, c thm mt lng cacao rn. V d mt s loi bnh xp v bnh ti in hnh c ghi trong Bng 1. Bng 1: Mt s cng thc bnh Bnh xp Highratio cake 100 115 35 5 30 6 100 Bnh socola 100 130 55 5 30 8 120 25 Bnh tri cy 100 120 50 3 45 5 65 140

Bt m 100 ng (sucrose) 105 Cht bo 5 Bt ni 3 Trng 50 Sa rn 5 Nc 65 Bt cacao Nho kh T l so vi 100 phn bt (v d 100g, 100kg, 100lb) BN CHT V VAI TR CA CC THNH PHN Bt m

Hu ht cc loi bt m u c th sn xut bnh ti. Thnh phn quan trng nht trong bt m l tinh bt, v c tnh h ha tinh bt ng vai tr chnh to nn cu trc bnh. Cc protein bt m ngm nc to thnh mt mng gluten. Mng gluten trong bt nho bnh ti yu hn so vi trong bt nho bnh m, do chu tc ng ca ng v cht bo c thm vo. Ngoi ra, vic thm vo hm lng cao cht lng lm gim nht, gim kh nng nho trn ca bt, ngn cn s hnh thnh

CAKES 4

gluten. Cu trc protein hnh thnh trong khi bt nho v gp phn nh to khung bnh v gi tr cm quan. a s cc loi bt bnh bn trn th trng c trng bi cc tnh nng chnh sau: Kch thc ht sau qu trnh xay xt tiu chun kch thc ht gim xung di mc trung bnh, ci thin cht lung bnh. Thng c thc hin bng cch nghin bt hoc thng qua vic p dng cc k thut phn loi bng kh. Mc ch ca c hai phng php gim kch thc ht trn l gii phng cc ht tinh bt khi mng li (matrix) protein. L tng nht, kch thc ti a ca bt bnh nn <90 m. X l sau khi nghin cc hnh thc x l ph bin nht l tip xc vi kh Clo v x l nhit kh. Mc d rng hai phng php rt khc nhau, nhng kt qu lm thay i tnh cht bt kh tng t nhau, ng ch l s thay i tnh k nc ca ht tinh bt. Vic x l khin cho bt tr nn thch hp sn xut loi high-ratio cakes. (Lu hin nay vic x l bt bnh vi kh Clo khng c cho php nhiu nc.) ng v cht to ngt ng to v ngt cho bnh, ng thi cng ng mt vai tr quan trng trong vic gi kh bn trong khi bt nho v hnh thnh kt cu. S nh hng n hnh thnh kt cu bt ngun t tc ng ca dung dch ng trong khi bt ln nhit h ha ca tinh bt. Nng ng cng cao, nhit h ha tinh bt cng cao. Do s c thm thi gian cho khi bt trng n trc khi n c nh hnh. Hnh 1 minh ha tc ng ca lng ng cao. Sucrose c s dng ph bin nht trong lm bnh, cng c th s dng glucose v cc loi ng khc. Nu gim lng ng s dng, xu hng i mu ca bnh s xy ra mc b sung cao hn.

CAKES 5

Hnh 1: Bnh c t l sucrose 57,5% (tri), 86% (gia) v 115% (cui) so vi khi lng bt m

Trng Trng bao gm c lng v lng trng l thnh phn ph bin ca bnh ti, n to mu sc, hng v, gip n bnh nh to bt kh v gp phn to kt cu bnh. Protein lng trng trng l thnh phn chnh lm n to khung bnh. Vic b sung thm cht bo nh hng n kh nng to kh v lm n ca protein trng. Mt s loi bnh, v d nh bnh thin thn (angel cake) c th khng cn s dng n lng trng. Thay vo ch s dng lng trng trng sn phm bnh lm ra c mt mu trng thun khit. Sa Sa thng c s dng lm tng hng v v l dung mi ha tan ng. Cng c th dng cc sn phm sa kh cng dung mi ha tan khc. Ngoi ra cn dng sa bt tch kem tng cm quan mu sc, hng thm, tuy nhin bt sa cn x l nhit trc, nu khng s tc ng xu n sn phm. Qu trnh x l nhit bin tnh cc globulin c trong bt sa, nu khng chng c th gy nh hng n s n nh ca bng kh trong khi bt nho v lm gim khi lng sn phm. Nc Nc c thm vo ha tan ng, c bit cn thit nu khng dng n sa dng lng. Cht bo v du Vic b sung cht bo dng rn trong cng thc l tng cm quan cho bnh v hn ch s hnh thnh mng gluten. Cht bo rn cng h tr hnh thnh v lm n

CAKES 6

nh cc bng kh trong bt nho. Knh hin vi phn cc cho thy, khi khuy trn nho bt cc tinh th cht bo s sp xp xung quanh, bao bc v gi n nh cc bng kh. iu ny c gii thch rng phn du trong cht bo cho php cc tinh th bo di chuyn v ng thi ko theo cc tinh th khc lin kt thnh mt chui. R rng i vi mt c ch nh vy, t l gia cht lng v tinh th bo cng nh kch thc ca mi tinh th l rt quan trng. Nu s dng du trong bt nho, cc bng kh s mt n nh v bnh gim khi lng. Dng tinh th bo rt quan trng trong vic thc y lm bnh n xp. C ba dng tinh th bo l alpha, beta v beta-prime. Kh nng gi kh ca cht bo dng beta-prime l ln nht, sau n dng alpha v cui cng l dng beta. Cht nh ha Cht nh ha cng c s dng h tr hnh thnh v n nh cc bng kh, c bit l khi trong khi bt nho c mt cc loi cht bo v du. Cht to nh ph bin nht l glycerol monostearate (GMS) v este polyglycerol, hiu qu hn nu kt hp c hai vi ti l khi lng nht nh. C hai cht to nh thng c s dng cho dng bt nho, ngha l chng c phn tn trong nc vi cc thnh phn thc y s to gel khc. Cc cht to nh nh GMS c th tn ti nhiu dng khi phn tn trong nc, quan trng l khi dng lm bnh n dng alpha-gel hot ng. Nu khng c GMS, protein trng s n nh cc bng kh v hnh thnh khi lng bt hp l, nhng thng vn c mt vi vng cu trc kh khng ng nht. Bt ng l GMS nu ch b sung vi mt lng nh s lm cht lng bnh cn km hn, b mt bnh b xp thnh hm su. iu ny chng t tc ng ca GMS v protein trng khng n nh khi c kt hp vi nhau. Lng nh GMS c th gi bng kh nhit thp, nhng li khng th gi tip khi nhit tng ln v bng kh n to trong qu trnh nng. Vy vic thm mt lng ln nht nh GMS s gi cho bt nho n nh v ci thin cht lng bnh. Bt ni Mt phn quan trng ca bnh sau nng l khng kh. y l mt hn hp kh, mt phn hnh thnh trong qu trnh nho trn, v mt phn CO2 to ra nh phn ng ca sodium bicarbonate vi mt axit thc phm thch hp. Giai on quan trng ca c ch n bnh l kh CO2 hnh thnh khi khi bt nho mi c a vo l nng. Nu khng c s gii phng thm kh bt nho ch c th n nh tc dng

CAKES 7

nhit ln kh phn tn trong bt nho v bnh vn b xp, khng tng th tch. Cung cp thm mt lng kh ph hp s to th tch n ln hn v to s mm mi cho bnh. Tm quan trng tng i ca to kh c hc v ha hc c th hin trong Hnh 2 v 3.

Hnh 2: Bnh (bn tri) c v (bn phi) khng c thng kh ha hc.

Hnh 3: Bnh (bn tri) c v (phi) khng c thng kh c hc.

Axit phn ng bnh thng vi sodium bicarbonate, tc l gii phng hon ton kh CO2 t hn hp. Hng v ca bnh cng nh hng bi mui t phn ng acid base. Tc gii phng CO2 t phn ng ca bt ni c kim sot bng

CAKES 8

vic s dng cc loi axit khc nhau. Loi axit thng dng nht v mc b sung trung ha mt phn sodium bicarbonate l: Axit tartaric, 0,89, phn ng nhanh Kali hydrogen tartrate (cu ru), 2,25, phn ng nhanh Canxi phosphat Acid (monocalcium phosphate), 1,25, phn ng nhanh va phi Glucono-delta-lactone, 2,10, phn ng nhanh va phi Sodium pyrophosphate axit, 1,33, phn ng chm Sodium phosphate nhm, 1,00, phn ng chm Nhng nguyn liu kh khc Huyt thanh sa dng rn (whey solids): s dng tng mu sc v hng v. Bt ny nn c x l nhit trc khi khi s dng nu khng n c th tc ng tiu cc nh hng n khi lng sn phm. Bt cacao: dng trong sn xut bnh chocolate di nhiu hnh thc. Mui: to v v tng thi gian bo qun bnh. Cht gi m nh glycerol and sorbitol: tng thi gian bo qun. Nho kh: dng trong sn xut bnh tri cy. Mt v cam, chanh v anh o ngm ng: trong cc sn phm bnh tri cy v bnh c bit. Cc loi ht kh: thm vo bnh tri cy v bnh c bit.

TM QUAN TRNG CA CNG THC CN BNG Cht lng bnh b nh hng mnh bi t l cc thnh phn nguyn liu s dng trong cng thc. La m cung cp tinh bt l thnh phn cu trc chnh ca bnh. Do cc cng thc thng c xy dng da trn khi lng bt v cc nguyn liu khc theo t l phn trm ca khi lng bt. Phng php ny xc nh lng nguyn liu tt nht, t suy ra cc quy tc m da trn c th xy dng bt k cng thc bnh no v tm ra nguyn nhn gy gim cht lng. Nhng quy tc in hnh p dng trong lm bnh gm:

CAKES 9

T l ng 95 135% khi lng bt vi high-ratio cakes v 65 95% i vi low-ratio cakes. Lng nc kt hp). T l bo khng vt qu t l ng. Mt cn bng trong t l thnh phn s th hin r nh gim cht lng bnh. C nhiu quy tc chuyn bit na, v cc thnh phn chc nng khc, v d nh bt n cng c th xc nh t l ph hp. Phm vi t l cc thnh phn thay i ty theo loi, kch c v hnh dng bnh yu cu. THI HN S DNG Hot nc Bnh thng c nh gi l thc phm c m trung bnh v hm lng m ca sn phm bnh in hnh (khong 18 28%) l cao mang li tnh cht mm mn. m nh vy bnh d b h hng v vi sinh vt trong vng vi ny hoc vi tun. Tuy nhin, hot nc ca mt sn phm bnh kim sot hot ng ca vi sinh vt hn l ch mnh m bnh. V d v hot nc trong bnh trnh by Bng 2 Bng 2: V d v hot nc trong cc loi bnh Loi bnh Mc hot nc Bnh m cao, nh bnh c rt 0,9 0,95 Bnh vng, trng, chocolate v nhiu lp 0,8 0,89 Bnh tri cy 0,7 0,79 Celebration cakes 0,6 0,69 Cng thc bnh l yu t chnh nh hng n hot nc v thi hn s dng bnh. iu c bit quan trng trong vic kim sot hot nc l t l cc thnh phn ha tan trong nc, bao gm mui v ng. Ngoi ra, mt s thnh phn khc khng ha tan nhng c kh nng gia nc v c ch hot ng ca vi sinh vt hin din. V d nh bt m hydrat ha trong sut qu trnh phi trn v c s hin din ca protein v tinh bt. Khi nng, protein ng t v tinh bt h ha. 1,25 ln trng lng ng. T l cht bo khng c vt qu tng t l trng (v d, cht rn v nc

CAKES 10

Khi thnh phn ha tan nh mui v ng ha tan trong nc chng lm gim p sut hi ca dung dch. Tc ng ca mt thnh phn no c bit ph thuc vo bn cht ha hc ca n. V d, mui in ly v c i lc rt ln vi nc. Sucrose v cc loi ng khc (v d glucose) khng c cng tnh cht vi nc nn vi cng mt lng nht nh n c hiu qu km hn mui khi lin kt vi nc. Lng tng ng sucrose vi mt thnh phn thng c s dng xc nh nh hng n hot nc ca bnh. Mt s lng tng ng sucrose in hnh vi cc nguyn liu bnh c a ra trong Bng 3. Lng tng ng sucrose tnh da trn phng php m gn gi tr 1 cho sucrose v so snh tt c cc thnh phn khc vi cng khi lng. Nh Bng 3, gi tr cho mui l 11, ngha l vi cng mt khi lng, so vi sucrose mui gp 11 ln trong hiu qu lm gim hot nc sn phm. Cc nguyn liu khc ng ch l glycerol hiu qu hn 4 ln, sorbitol hn 2 ln v dextrose monhydrate hn 1,4 ln. Nhiu nguyn liu c hiu qu thp hn sucrose v do c gi tr nh hn 1. Bng 3: Lng tng ng sucrose vi cc nguyn liu bnh Nguyn liu Lng tng ng Sucrose Mui 11,0 Glycerol 4,0 Sorbitol rn 2,0 Dextrose monohydrate 1,4 Sucrose 1,0 Bt m 0,2 Cht bo qun Thc t khi thi hn s dng bnh khng , ngi ta thng thm mt cht c ch nm mc thch hp tc ng n hot nc ca sn phm. Cht c ch nm mc thng c s dng l axit sorbic v mui ca n (nh kali sorbat). Lng b sung ty vo yu cu thi hn s dng v gii hn trn c kim sot bi php lut. Trong thc t, thm vo mt lng ln s lm thay i hng v sn phm, c th lm ngi tiu dng khng chp nhn c. nh hng ca cht c ch nm mc trong lm bnh c nng cao bi cc tc ng ca hot nc. Mt v d v mi quan h ny c a ra cho kali sorbat trong Bng 4.

CAKES 11

Bng 4: Thi hn s dng tng thm khi dng 1340 p.p.m kali sorbat trong bnh (pH 6,5) Hot nc Hn tng thm 210C (ngy) 0,92 2,5 0,86 8,0 0,80 40,0 Xem thm: Cakes: Methods of Manufacture; Chemistry of Baking; Eggs: Use in the Food Industry; Emulsifiers: Uses in Processed Foods; Flour: Dietary Importance; Leavening Agents; Milk: Dietary Importance; Powdered Milk: Characteristics of Milk Powders; Sweeteners: Intensive; Others C THM Bent AJ (ed.) (1997) Technology of Cakemaking, 6th edn. London: Blackie Academic & Professional. Cauvain SP and Cyster J (1996) Sponge cake technology. CCFRA Review No.2. Cauvain SP and Young LS (2000) Bakery Food Manufacture and Quality: Water Control and Effects. Oxford, UK: Blackwell Science. Cauvain SP and Young LS (2001) Baking Problems Solved. Cambridge, UK: Woodhead Publishing. Cauvain SP, Hodge DG, Muir DD and Dodds NJ (1976) Improvements in and Relating to Treatment of Grain. British patent no. 1 444 173. London, UK: HSMO. Cauvain SP, Gough BM and Whitehouse ME (1976) The role of starch in baked goods: part 2. The influence of purification procedure on the surface properties of the granule. Die Starke 41: 461467. Doe CAF and Russo JVB (1968) Flour Treatment Process. British patent no. 1 110 711. London, UK, HSMO. Gough BM, Whitehouse ME and Greenwood CT (1978) The role and function of chlorine in the preparation of high-ratio cake flour. CRC Critical Review in Food Science and Nutrition 10: 91113. Grover DW (1947) The keeping properties of confectionery as influenced by its vapour pressure, Journal of the Society of Chemistry and Industry 66: 201205.

CAKES 12

Kent NL and Evers AD (1994) Kents Technology of Cereals, 4th edn. Oxford, UK: Elsevier Science. Sahi SS (1999) Influence of aeration and emulsifiers on cake batter rheology and textural properties of cakes. In: Campbell GM,Webb C, Pandiella SS and Niranjan K (eds) Bubbles in Food, St Paul, USA: AACC. pp. 263271. Spies RD and Hoseney RC (1982) Effects of sugar on starch gelatinisation. Cereal Chemistry 59: 128131. Street CA (1991) Flour Confectionery Manufacture. London, UK: Blackie Academic & Professional. Young LS, Davies PR and Cauvain SP (1998) Cakes getting the balance right. In: Milne R, Macintosh A and Bramer M (eds) Proceedings of ES98, the Eighteenth Annual International Conference of the British Computer Society Specialist Group on Expert Systems, pp. 4255. London, UK: Springer.

METHODS OF MANUFACTURE (PHNG THC SN XUT)

S P Cauvain, Campden and Chorleywood Food Research Association, Chipping Campden, UK Copyright 2003, Elsevier Science Ltd. All Rights Reserved. MC CH PHI TRN Nh ni trn, gluten c hnh thnh l khng mong mun v gii hn iu cn lu nng ca ng, cht lng v cht bo phi ph hp, khng qu cao. Vic hnh thnh gluten c th c hn ch bng cch dng nhng phng php nho bt ph hp v trnh to thnh gluten trong tng giai on ca quy trnh sn xut. Nhn chung, bt nho bnh c th xem l h nh tng ca du hoc cht bo trong mi trng nc. Pha nc gm c ng ha tan v cc phn t bt l lng. Trong cu trc bt nho, bng kh c to thnh v gi vng trong pha cht bo hn l pha nc. Tuy nhin, trong qu trnh nng, bng kh chuyn t pha cht bo sang pha nc lm cho bnh xp v n ra. Sau qu trnh nng, cu trc ca bnh c to thnh. Mc ch ca vic phi trn khi bt nho bnh c th c tm tt qua cc sau:

CAKES 13

Thng nht cc thnh phn phn tn. Kt hp cht ch v n nh cc bt kh Hn ch thp nht s hnh thnh gluten Cc phng thc sn xut bnh ch yu da trn qu trnh phi trn c s dng. C hai loi phi trn chnh l: Multistage: l trn cc thnh phn nh li vi nhau trc khi c trn li trong khi bt cui cng. Mc ch ca phng php ny l hn ch ti a s hnh thnh gluten v h tr cc bng kh kt hp n nh trong bt nho. Phng php sn xut truyn thng ny c ra i khi m cht lng nguyn liu t m bo nh ngy nay. All-in: l cng mt lc trn tt c cc thnh phn li vi nhau trong mt bn trn. Phng php phi trn All-in hoc single-stage da trn tiu chun ca cc thnh phn c sn. PHNG THC PHI TRN Quy trnh ng bt Cc c im thit yu ca quy trnh: 1. Hn hp ca ng v cht bo gi l creaming. Cc tinh th ng h tr s kt hp cc bng kh vo hn hp, v lm gim t trng khi tip tc phi trn. y c th xem nh l mt bc ci tin lm trng ca hn hp. thi gian creaming l tng ph thuc vo loi cht bo s dng, vi cc cht bo c nhit nng chy cao hn th cn nhiu thi gian creaming hn. Tc phi trn trung bnh, khong 150 rpm. 2. Trng c chia thnh 4 6 phn, sau ln lt cho tng phn vo phi trn vi hn hp cht bo vi ng. Mc ch l phn tn ng u trng m khng lm mt kh ca hn hp. iu quan trng l nhit ca trng khng nn thp hn nhit ca hn hp, nu khng cht bo c th b tch ra khi hn hp y gi l hin tng ng t trong cng nghip. Vic b sung trng thng tc chm, khong 50 rpm, vi vic phi trn tip theo tc trung bnh trong mt thi gian ngn.

CAKES 14

3. K n l thm bt v nhng thnh phn kh. Thi gian phi trn giai on ny s c rt ngn ch ph hp vi vic trn bt. Tc trn thp. 4. Cui cng l thm vo cc cht lng nh l sa v nc, c trn vi mt tc thp. 5. C th thm tri cy kh nu c cn thit. Quy trnh bt nho 1. Cht bo v mt phn bt (thng l ba phn t khi lng bt) c trn vi nhau vi t t trong khong thi gian 10 pht. Trong khong thi gian y, cc bt kh s kt hp vi khi bt v t trng gim. 2. Trng v ng c nh ln vi tc cao. 3. Hn hp cht bo bt v trng ng c trn t t vo nhau. 4. Cho nc hoc mt cht lng khc vo hn hp v trn vi tc thp. 5. Lng bt cn li v cc thnh phn kh khc (nh sa tch kem, mui, bt ni) c trn vo t t vo hn hp. Quy trnh tch trng 1. Cht bo, mt phn bt (thng l ba phn t bt), mui v cc nguyn liu kh khc c trn vo nhau tc thp. 2. Trng c tch ring lng v lng trng. 3. Lng trng trng v ng c nh ln tht nhanh, ha trn vo nhau to thnh bt kh. 4. Lng trng thm sa hay nc c trn vo bt lng trng trng, trc khi phi trn vo hn hp cht bo. 5. Lng bt cn li c trn t t vo hn hp. Quy trnh nu chn 1. Trng v ng c trn vi nhau tht nhanh to thnh bt. 2. Gia nhit cht bo. 3. Bt v cc thnh phn kh c thm vo cht bo va gia nhit. 4. Bt trng v hn hp cht bo bt c trn vo vi nhau.

CAKES 15

Nhit cui cng ca khi bt l khong t 35 40oC. Phng php ny khng thch hp i vi cng thc c s dng bt ni v khi gia nhit ti nhit cao th CO2 s c hnh thnh sm. Quy trnh All-in i vi phng php ny, tt c cc nguyn liu c cho vo trong bn trn v c khuy trn u vi nhau tc chm hoc va phi. Phng php All-in ny c bit thch hp vi cc cng thc c cha cht nh ha. Bnh xp (Sponge Cakes) Bnh xp c lm t cc thnh phn n gin l bt, trng v ng. Trng v ng c khuy trn tht nhanh vi tc khong 200 300 rpm. Trong sut qu trnh, mt lng ln bng kh c sinh v kt hp vi bt. Nu khng c s n nh cu trc, bng kh khi s thu ht ln nhau v nhanh chng kt hp li, trng n ln b mt ca bt v b v ra. Trong bnh xp, cc protein hot ng b mt ca lng trng trng v cc lipoprotein di chuyn ti b mt cc bt kh to ra trong sut qu trnh khuy, v hnh thnh mt mng bo v xung quanh cc bng mi v trnh cho chng hp li vi nhau. Khi bt kh c hnh thnh, bt c thm vo mt cc cn thn trnh mt bt kh. Sau khi m nhit khi bt nho tng ln l, cc bong bng n ra. V cui cng, khi lng bt bt u hnh thnh, cc bong bng v tung va vo nhau to cu trc xp cho bnh. Mt lng nh cht bo hoc du c thm vo lm ph v b mt chung gia protein vi bng kh v ngn chn protein n nh bng kh. Kt qu l mt t kh b mt trong qu trnh nho bt v th tch bnh b hao ht. khc phc tnh trng , cht bo s c nu chy v cn thn thm mt ln vo cui qu trnh phi trn khi bt kh hnh thnh. Thng thng loi bnh xp giu bo c b sung thm glycerol monostearate (GMS), GMS s th ch cc protein trng ti b mt cc bng kh v n nh cu trc.

CAKES 16

GMS khng ch kim sot kch c bt kh (xem Hnh 1) m cn kim sot lng kh c trn vo khi bt. Lng cao GMS cho php mt lng ln kh kt hp vo khi bt trong mi trng lnh, nhng nu khng n nh cc bng kh trong sut qu trnh nng th khi bnh xp chc chn s b ph v. Vi phng php o lng kch thc bng kh trong hn hp nhit thng ca GMS cho thy c tm quan trng ca n trong sn xut bnh. Tuy nhin, lng GMS d tha s lm cho cc bong bng kh c th kt hp li vi nhau trong sut qu trnh nng, iu lm cho bt c xu hng thu nh li v cui cng l trn b mt bnh xut hin cc vt nhn. Delayed Soda Process (Quy trnh thm soda sau cng) Trong mt s qu trnh lm bnh xp truyn thng c s dng cc axit nng nhanh (fast-acting baking acids), sodium bicarbonate c th b sung cui chu k trn. Vic hon thm sodium bicarbonate m bo gim thiu lng CO2 b mt. THIT B PHI TRN Thit b phi trn m phng hnh tinh Hnh dng ph bin nht ca thit b phi trn bt nho bnh l my trc dc bao gm mt bn di ng, trong bn cc dng c trn m phng theo chuyn ng ca hnh tinh. Thng thng, cc dng c trn c th tho ri, hnh dng ph bin

CAKES 17

nht l flat beater (que nh dng dp) hoc wire whisk (que lng nh trng). Flat beater thng c dng cho bt nho hm lng bo cao hn, trong khi wire whisk ch yu dng cho bt nho xp. Cc loi my trn hnh tinh c th hot ng vi nhiu mc tc trn (thng l ba mc). Thit b trn ngang Bung trn ca loi ny c c nh trong khung my trn nhng vn c th xoay trong phm vi mt vng cung gii hn, cho php x c hn hp bt nho. Cc dng c trn xoay quanh mt trc ngang trong bung trn. Bung trn gm c 2 phn hnh ch U vi mt li dao hot ng trong mi phn. Loi my trn ny thng c 2 mc tc . Nguyn liu c nhp vo t pha trn ca my trn. Thit b khuy p lc Trong thit b ny, s phi trn da trn s khuy lun phin theo chiu dc trong bung trn kn. T lc bung trn ng kn, p sut khng kh phm vi bung thay i trong sut chu trnh trn. Trong thi gian trn, c th gia tng p sut trong sut chu trnh trn. iu ny lm tng lng kh c th kt hp trong khi bt v nh t trng khi bt gim. Thit b khuy p lc ny thng c s dng sn xut cc sn phm bt nho xp c t trng thp. Thit b c th hot ng vi nhiu mc tc . X bt nho t bung trn c th to nn mt p lc. Thit b trn lin tc Thit b trn lin tc thng c s dng trn bt vi quy m ln. Bung trn ca thit b ny thng nh hn cc loi khc, v thi gian trn ngn hn, khong t 10 20 giy. . Cng c trn l mt thit b xoay trn gm c hai phn trn c lp rotor chnh l cc chu hnh ch nht c th xoay chuyn lun phin trong bung trn tng t nh l nhng ci cht nh ra t bn mt trong ca thit b. Kt qu l to ra c mt lot cc khong trng hp m bt c th len qua t c trn li vi nhau. Ngay khi qu trnh trn hon tt, bt c thng kh di p lc. Vic lm trn l h tr s pht tn ca khng kh vo khi bt, bt c kch thc nh hn v ng nht hn. S phi trn v thng kh my trn lin tc c kim sot hn bt k loi my nho bt no khc. Tt c cc thnh phn phi c pha trn thnh hn hp nho trc khi cho vo my trn lin tc, trnh to hn hp nho ny. Thi gian

CAKES 18

khi bt lu li trong thit b ph thuc vo tc cho nguyn liu vo. Bn cnh th tc cnh qut cng c th thay i c. Mc thng kh c th thay i bng cch iu chnh tc dng chy ca khng kh vo bung trn. Thit b trn lin tc hu nh c th s dng vi tt c cc loi bt nho bnh, tr cc loi c b sung thm tri cy kh. Ngoi ra n cng c th thng kh cho kem, bnh trng v mt s loi khc. My trn dc vi tc cao Loi my ny thng c s dng trong sn xut bnh m v cc loi bt nho ln men khc. Tuy nhin, chng cng c th dng sn xut cc loi bt nho v cc loi bt lm bnh khc. Thi gian trn rt ngn, thng l di 3 pht, ng thi mc thng kh ca loi my ny cng thp hn cc loi my trn khc. X L KHI BT NHO V A BNH VO L Do nht thp v c tnh lu ng nn hu ht cc loi bt bnh u c th x l tng i d dng. Tuy nhin, vic x l bt nn gi mc thp nht bi v trong lc x l, c kh nng b mt kh CO2 t phn ng bt ni. Hu ht cc loi bt bnh u cho vo trong thng cha nng. Thng thng, thng nng ny s c lt bng giy khng thm m hoc giy silicon thun tin cho vic ly sn phm sau khi nng. Hnh dng ca sn phm rt a dng, trong hnh trn v hnh ch nht l ph bin nht. Mt s loi bnh khc nh bnh cun Thy S v bnh xp c th c a trc tip vo trong l hoc tm nng. NNG BNH C th nng cc loi bnh trong nhiu loi l nh sn, gi Nhit nng th thp hn nhit nng bnh m v c th thay i tuy theo loi v kch c ca bnh. Trong nhiu l, nhit a vo ban u di y sn phm s ln hn nhit trn nh. Nhit u vo cao hng v nh sn phm thng dn n cc vn v hnh dng v mu sc b mt sn phm. QU TRNH CH BIN TH CP Trong khi mt s loi bnh c th c s dng lin sau khi nng th mt lng ln cc loi bnh khc s c kt hp vi cc loi thc phn khc mang li

CAKES 19

cho ngi tiu dng s a dng nhiu loi sn phm. V d nh cc loi thc phm c bm vo trong lm nhn hoc ph trn b mt bnh nh: sa, cc loi kem, chocolate, kem v cc loi ko mm, mt v thch.

BAO B Bao b ng gi bo v bnh khi b nhim khun, hn ch mt m lm nh hng n cht lng bnh. Bao b sn phm c nhiu loi nhng ph bin nht c s dng l cc vt liu khng thm nc trnh lm kh sn phm. Bao b composite c trng mt lp thm m dn n mt vn l vic di chuyn m gia cc thnh phn vi nhau, do phi c bc iu chnh hot ca nc trong cc thnh phn ring. BO QUN Thi hn s dng lin quan trc tip n cc iu kin lu tr: nhit bo qun cng m, thi hn s dng cng ngn v cng nhiu vn lin quan ti chuyn i m gia bnh vi cc thnh phn khc (nh kem). Khi lu tr nhit thp c bit quan trng i vi bnh nhn kem v s pht trin vi khun. Bo qun lnh khng khin bnh nhanh b hng hn (khng ging vi bnh m). Bnh b hng nhanh nht nu nhit khong 25oC. Xem thm: Cakes: Chemistry of Baking; Celiac (Coeliac) Disease; Emulsifiers: Uses in Processed Foods C THM Bent AJ (ed.) (1997) Technology of Cakemaking, 6th edn. London: Blackie Academic & Professional. Cauvain SP and Cyster J (1996) Sponge cake technology. In: CCFRA Review No. 2, Chipping Campden, UK: CCFRA. Cauvain SP and Young LS (2000) Bakery Food Manufacture & Quality: Water Control and Effects. Oxford: Blackwell Science. Street CA (1991) Flour Confectionery Manufacture. London: Blackie Academic & Professional.

CAKES 20

CHEMISTRY OF BAKING (HA TNH TRONG LM BNH)

J L DesRochers, K D Seitz and C E Walker, Kansas State University, Manhattan, KS, USA Copyright 2003, Elsevier Science Ltd. All Rights Reserved. THNH PHN CHNH TRONG KHI BT NHO Bt l thnh phn quan trng nht ca bnh, chc nng ch yu l hnh thnh cu trc ca bnh. Bt bnh c xay t la m trng hoc vi mt hm lng protein v khong thp, kch thc ht nh. M, bt bnh thng c x l bng kh Clo, nh thy phn cc phn t tinh bt, lm cho kh nng gi nc ca tinh bt tng ln. Trong khi trn, vic hnh thnh gluten thch hp th rt quan trng, n m bo cho s to thnh bt mt cch tt nht, bnh khng b cng. Hm lng, loi protein v phng php nho trn bt l yu t quan trng sn xut bnh ti vi mt kt cu nh mong mun. c im k thut ca bt bnh: protein 8,5 khong 0,36 0,04%, pH 4,7 0.2, v kch thc ht trung bnh 10 0,5%, 0,5 m.

(Xem: Flour: Roller Milling Operations; Analysis of Wheat Flours; Dietary Importance) Ba vai tr c bn ca Shortening: H tr qu trnh thng kh v ln men, hnh thnh l kh trong qu trnh hnh thnh kem. Khng kh trong cc l ny c n rng ra nh hi nc v CO2 c sinh ra trong qu trnh nng. Nhanh chng to mng protein v tinh bt, ngn nga qu trnh hidrat ha v hnh thnh gluten 1 cch lin tc. N lm cht nh ha trong khi bt nho, nh lm tng m ca rut bnh. Vi hai vai tr cui, n lm cho bnh mm v c cu trc mn mng hn. (Xem: Fats: Uses in the Food Industry) Trng thc hin nhiu chc nng trong sn xut, hnh thnh cu trc, th tch, mm do v cht lng cho sn phm. Chng hot ng nh mt cht lin kt nh hm lng protein cao v c kh nng to thnh mt mng li phc tp vi gluten. Nh vo kh nng to bt, trng gp phn lm n nh khi lng v cu trc bnh. Khi gia nhit cc protein trong trng b bin tnh, do hnh thnh v lm n nh cu trc cho bnh. Lng trng nh mt cht nh ha v lm mm bnh nh mt

CAKES 21

lng lipit v cht lecithin cao. Trng gip n nh nh tng, gip cc l kh c sinh ra trong qu trnh ln men v ngn chn s hp th khng kh vo khi bt nho, kt qu l bnh c mt cu trc ng nht nh mong mun. c bit, lng trng cn lm cht to hng v v mu sc lm tng gi tr cm quan cho bnh. (Xem Eggs: Dietary Importance) Tc nhn lm n ha hc c thm vo to bt kh cho bt v to cho bnh c mm, xp v nh hn. S to thnh nhiu l kh lm cho bnh c khi lng v cu trc ng nht, mu sc mu bnh sng, kt cu mm v tng gi tr cm quan khi bnh c hon thnh. Trong mu bt nho, banking soda tc dng vi cc axit trong bt to ra CO2 trong mi trng nc. (Xem Leavening Agents) Bt ni l s kt hp ca sodium bicarbonate v mui ca axit yu (xem v d Bng 1). Khi s dng bt n lm bnh th hm lng CO2 chim hn 12% khi lng bnh. Tinh bt hoc bt c th c thm vo nh mt dung mi chun ha cng n ca bt n. Bng 1: Tc nhn axit c s dng trong men Axit Monocalcium phosphate (MCP) Anhydrous monocalcium phosphate (AMCP) Sodium acid pyrophosphate (SAPP) Sodium aluminum phosphate (SALP) Monopotassium tartrate (cream of tartar) Sodium aluminum sulfate (SAS) Dicalcium phosphate dihydrate (DCP) Glucono--lactone (GDL) Cng thc Ca(H2PO4)2.H2O Ca(H2PO4)2 Na2H2P2O7 NaH14Al3(PO4)8.4H2O KHC4H4O6 Al2(SO4)3.Na2SO4 CaHPO4.2H2O C5H10O6 Gi tr trung ha 80 83.5 72 100 45 100 33 50

Bt ni c phn loi da vo tc phn ng: nhanh, chm hoc doubleacting (loi phn ng da vo iu khin nhit ). Loi phn ng nhanh th nhanh chng gii phng CO2 c sn trong nhng thi im u tin tip xc vi cht lng. Nu bt nho hoc bt bnh m khng c x l nhanh chng th kh s b mt trc khi cu trc bnh c hnh thnh v khi lng s gim ng k. Loi tc dng chm khng phn ng nhit thp, do phi gia nhit gi li kh. Loi

CAKES 22

double-acting th phn ng mt phn nhit thp, nhng cn nhit cao hon thnh phn ng . Bt ny c dng ph bin nht trong sn xut bnh thng mi. Gi tr trung ha (NV) c s dng a ra mt s cn bng thch hp cho cc tc nhn kim v axit. Gi tr ny ch ra s lng sodium carbonate cn thit gi phng tt c CO2 c sn trong 100 n v axit (Bng 1). Gi tr trung ha cho php hoch nh t c pH nh mong mun. iu ny th rt quan trng cho vic to ra mt cu trc, mn, mu v hng v cho bnh. ng ch yu l mt cht to ngt trong bnh ti v h tr kt hp cc l kh trong qu trnh creaming. Gia nhng nm 1900, nh tng gip sn xut bnh c gi tr dinh dng cao vi hm lng ng v nc cao. Nhng loi bnh highratio th ng thng chim trn 120% tng khi lng bt v bnh c thi gian s dng lu hn, c cu trc mm mi hn. Loi ng v dng ng s dng trong bnh th rt quan trng, dng ng lng hay syrup nh mt cht lm m trong khi chc nng ca ng tinh th hoc dng ht th lm kh. S kt thnh ht th nh hng n ng ha tan mt cch nhanh chng v ni chung lm tng khi lng bnh cng nh s kt thnh ht nh tr nn tt hn. Thy phn ng o ngc hm lng ng trong ng cc, mt ong, mt ng c th nh hng n mu sc v kt cu lp v mu bnh. Sa, d dng lng hoc bt vn l mt ngun cung cp protein v ng lactose. Sa h tr s pht trin lp v v cc phn ng ha nu bnh. Sa cng gp phn n nh bt v cu trc ca bnh. Cui cng mui c thm vo nh mt cht tng cng hng v. Cng thc cn bng cc thnh phn bt, ng, shortening v trng th rt quan trng sn xut ra mt chic bnh vi khi lng, ng nht, s kt cu v c tnh cm quan tt. Mt s hng dn chung sn xut c bnh c cht lng tt nh sau: Khi lng ng nn ln hn khi lng bt. Khi lng trng nn ln hn khi lng shortening. Tng khi lng cht lng (sa, trng v nc) nn ln hn lng ng. Mt s trng hp ngoi l i vi cc quy tc ny l bnh foam-type, angel food hoc bnh xp, chng cha rt t hoc khng c shortening. Trong nhng loi

CAKES 23

bnh ny th lng trng trng, ng v bt l nhng thnh phn chnh cng vi mt s t cc cht khc. Trong cng thc angel food cake in hnh (Bng 2), khi lng ng bng khi lng lng trng trng, cn bt th bng khong mt phn ba khi lng ng. Hnh 1 cho thy mi quan h gia thnh phn nguyn liu c bn v cc loi bnh.

300 250 200 150 100 50 0 % ng % Shortening % Cht bo

Angel food 280 0 214

High-ratio 110 50 110

Tri cy 73 73 59

Chocolate 190 65 150

Hnh 1: mi quan h gia cc loi bnh v t l cc nguyn liu c bn so vi 100 phn bt m

Bng 2: Cng thc angel food cake Thnh phn Bt ng Lng trng trng Mui Cream of tartar Vani Hm lng % so vi 100 phn bt m. Hm lng % 100 280 280 4 4 5

CAKES 24

Bnh xp s dng ton b trng thay v ch dng lng trng trng. gim thiu hiu ng lm cng ca trng th mt lng ng bng hoc cao hn lng trng c thm vo . Lng cht lng v bt th ri u xung quanh trng v ng. Ni chung, tng khi lng cht lng nn ln hn 25% khi lng ng. Lng bt nn t hn ng v trng. Tng lng trng v bt nn ln hn tng lng ng v cht lng (sa v nc). Cng thc bnh xp in hnh c trnh by Bng 3. Bng 3. Cng thc bnh xp Thnh phn Bt ng Si- r ng Trng Nc Vani Bt n Mui Hm lng % so vi 100 phn bt m. Hm lng % 100 95 12 105 12 3 1,5 0,75

Bng 4. Cng thc Pound cake Thnh phn Bt ng Shortening Trng Sa Vani Mui Hm lng % so vi 100 phn bt m. Hm lng % 100 100 50 50 50 2 1,5

CAKES 25

Pound cake l mt trong nhng loi bnh lu i nht. Tn ca n bt ngun t cch gi 1-lb (0,45-kg) mi loi bt, b, trng v ng. Chi ph ca b v trng khin th lm bnh sa i cng thc ch bin, ch bin mt chic bnh r hn vi th tch v gi tr cm quan c ci thin (Bng 4). Vic sa i cng thc pound cake a n hnh thnh nn loi bnh lp mu vng hoc trng (yellow, white layer cake) (Bng 5). Khc vi bnh lp mu vng, lng trng khng c s dng trong bnh lp mu trng. Nhng chic bnh lp ny d dng thch ng vi s thay i cng thc bng vic b sung cc loi tri cy, ht, gia v, cacao.... Trong bnh lp socola, hm lng ng cao hn, l do lng bt gim khi thm cacao. Cacao t bo ng vai tr nh bt m. Bnh highratio pht trin t bnh lp thng qua vic s dng nh tng shortening v c th cha ti 140% l ng (so vi lng bt). Bng 5. Cng thc bnh nng Thnh phn Bt ng Shortening Trng Sa Bt n Mui Cht to hng Hm lng % so vi 100 phn bt m. M, ng c th ln n 120 hoc hn. BIN I HA HC V VT L TRONG QU TRNH TRN Qu trnh trn ng vao tr rt quan trng i vi cht lng bt nho ca mt s loi bnh. Mc ch ca qu trnh trn l phn tn cc nguyn liu khc nhau mt cch ng u, kt hp khng kh vo khi bt nho (batter), ng thi hn ch s hnh thnh gluten. C 4 phng php trn khc nhau: creaming (trn Hm lng (%) 100 85 45 50 50 2,5 2 1,5

CAKES 26

thnh dng kem, xp), phng php pha trn, phng php trn 1 giai on v phng php trn cho cc loi bnh xp (foam-type). phng php Creaming hoc phng php trn thng thng, cht bo v ng c trn ln t tc thp n trung bnh cho n khi phn tn hon ton vo nhau v hnh thnh bt kh. Trong giai on hnh thnh Shortening mt lng ln khng kh c kt hp vo di dng cc bt kh nh c bao bc cht bo v cc phn t ng. Tip theo trng c thm vo v c khuy trn lin tc cho n khi hn hp mn v to kh tt. Cui cng bt m v sa s c b sung vo hn hp. Nhng u im ca phng php ny l: Mt lng ln bt kh nh c b sung vo khi bt nho Hn ch s hnh thnh gluten do qu trnh thy phn b tr hon v cc phn t ng, bt m c bao bc bi cht bo. Phng php phi trn bao gm 2 giai on ring bit. Shortening v bt m c nh mn trong mt ci bn cn trng v ng c nh ln mt cch ring bit trong mt ci bn khc. Sau ngi ta b sung thm sa mt cch t t v trn 2 hn hp trn li vi nhau. Bng phng php phi trn to ra c nhng chic bnh c cu trc mn v kt cu ng nht. Khc vi phng php Creaming, phng php phi trn lng kh kt hp trong khi bt nho gim i do lm gim th tch ca chic bnh nhng hm lng ng v nc trong bnh c th tng ln. Phng php phi trn 1 giai on c a ra nhm gim s lng cc bc v rt ngn thi gian phi trn. phng php ny tt c cc nguyn liu chnh s phi trn vi nhau cng mt lc. Mc d qu trnh trn rt ngn mt vi giai on nhng kt cu ca ton b qui trnh vn t c s n nh. Phng php ny thng c s dng cho vic trn bt lm bnh khun, nhng khng phi kinh doanh bn bun. Khng ging nh cc loi bnh c s dng Shortening cc loi bnh xp th qu trnh trn nhm tng th tch v s n nh cu trc n ph thuc vo s kt hp khng kh trn mng protein trng. Lng trng trng cng vi ng c nh bng xp ln sau bt m v cc nguyn liu kh khc s c thm vo mt cch cn thn. bt nho cc loi bnh ti c s dng vi mc ch c bit (angel food cake batter) th lng trng trng phi c loi b bo, khi bt phi t c

CAKES 27

th tch ln nht. Tuy nhin bnh xp th ton b trng c s dng vi mt lng nh hnh thnh nn h nh tng. Khi lng ring ca bt nho l thc o lng khng kh c kt hp vo trong khi bt nho. N c c nh ngha l t l gia khi lng bt nho bit v khi lng bt nho kt hp vi nc mt nhit thch hp. Khi lng ring ca bt nho nh hng trc tip n kt cu mn ca bnh thnh phm. Ni chung khi lng ring ca bt c th thp hoc cao hn khi lng ca bnh thnh phm nhng vn nm trong khng ti u ph hp cho mi loi bnh. NHNG BIN I HA HC V BIN I VT L TRONG QU TRNH NNG Bt kh c bao bc trong cht bo th c a ra pha lng khi cht bo tan chy nhit khong 40oC. Kh CO2 sinh ra bi bt ni (baking powder) v t cc bng kh. Khi nhit ca khi bt nho c tng ln, bt bt u nho ra do cc dng i lu t nhin, tip theo nhit cc mt xung quanh v pha y ca khi bt cng tng ln v cui cng l pha trong rut. Lc u nht ca bt gim, do gia nhit bt b h ha v cht bo tan chy. Trong khong 60-70oC cc ht tinh bt hp th nhiu nc nh khi lng ring v nht ca chng tng ln ng k. S trng n ca cc ht tinh bt b h ha m bo cho cu trc ca bnh s c chc chn, hm lng ng v mt s cht nh ha trong thnh phn ca bt nho th quyt nh nhit m ti tinh bt b h ha. Thng thng bnh s c sp xp vo trong l c nhit thp hn nhit si ca nc (100oC). Khi nhit ca khi bt nho t n 80oC th nhng bong bng kh kt hp trong bt s n ra nhanh chng lm cho bnh phng ln. Qu trnh gii phng CO2, s gin n ca cc bong bng kh v qa trnh hnh thnh hi nc gp phn lm tng hiu qu n ca bt. Qu trnh gia nhit lm cho cc cht kh n ra v p lc bn trong cc bt kh cng tng ln. Cu trc bn vng ca bnh l kt qu ca qu trnh ng t protein v s h ha tinh bt. Thi gian l yu t rt quan trng cho qu trnh pht trin ca mng protein cng vi s gin n ca khng kh trc khi tinh bt b h ha v protein b bin tnh. Cht nh ha c th c hnh thnh mt cch t

CAKES 28

nhin trong trng hoc c thm vo, n gip ci thin n hi ca mng protein v cho php cc protein bao quanh bong bng kh phng ln m khng b v ra. Hi m thot ra t b mt bnh trong qu trnh nng lm cho b mt bnh khng b kh ng thi hi nc thot ra trn b mt bnh cng lm cho b mt bnh c mu vng nu. Nhit nng thp hn th c s dng cho cc loi bnh ti (hm lng ng v bo cao). Ngoi ra ng cn c th lm cho lp v ngoi ca bnh b chy trc khi cu trc bn trong c to thnh. Thi gian nng ca tt c loi bnh nn c gi cng ngn cng tt trnh vic v bnh b chy v lm cho lp v qu dy. Bng 6 cho ci nhn tng qut v cc li thng gp v cc nguyn nhn lin quan n nguyn liu, cch phi trn, nng c th xy ra Bng 6: Khc phc s c ca bnh Li bnh thng gp Th Nguyn nhn c th tch nh do dai Thiu kh nng phc hi Ln men khng ng cch nht khi bt thp Nhit l qu cao Nhit l qu thp Lng protein ca trng/sa khng chnh xc Lng hoc loi ng khng chnh xc Phi trn qu mc Phi trn cha x x x x x x x x x x x x x x x x x x x x x x x x Lp v km Khng mn u Rng rut Mu khng mong mun

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VAI TR CA CHT PH GIA Cht ph gia l mt trong nhng thnh phn chnh c thm vo bt trong qu trnh sn xut bnh. M, bt bnh c lm mm bng cch sc kh Clo vo bt m vi t l 0,5-2,5 oz trn 100lb bt (0,3-1,5gkg-1). iu lm gim pH v ci thin cu trc tng th bnh nng bng vic tng khi lng v ci thin mn, kt cu v tnh i xng. Khong pH ti u l 4,5-4,8. C ch hot ng ca Clo trong bt cha hon ton c hiu mt cch r rng: cc nh nghin cu ch ra rng n nh hng n gluten, tinh bt v cc lipit ca bt. Bt bnh c kh bng nhiu Clo s lm cho bt nhanh chng thit lp cc b mt xung quanh cho trc khi c m rng hon ton. Phn rut bnh tip tc tng v kt qu l c mt chic bnh c kch thc ti a. Nu bt c lm mm bng Clo theo mt c cu qu chm s lm cho cc bong bng kh trong rut bnh b sp xung khi lm mt. Cht nh ha thc y s kt hp khng kh di hnh thc cc bong bng v phn tn Shotening thnh cc ht c kch c nh. Cht nh ha c tnh nng c o ny l do kh nng lm cu ni ca du v nc khng tch ri ti cc b mt. Khi nng cht nh ha vt qu gii hn ha tan, chng to thnh mt lp mng tip gip c phn a nc ko di vo pha nc. Mng du phn tn bao quanh v ngn chn nh tng khng b ph v. Shortening hidro ha cha 3% cht nh ha vi glyxerol mono v distearate l ph bin nht mc d c nhiu loi khc k c cc hn hp pha trn cng c s dng. Cht chng oxy ha i khi c thm vo hn hp bnh lm chm s oxy ha v thy phn, chng gy ra mi v hng v kh chu nhng cht chng oxy ha ch lm cc phn ng ny xy ra chm hn trong thi hn s dng ca cc sn phm . Cc cht bt c s dng nh cht chng oxy ha l butylate hydroxy anisole, butylated hydroxyl toluence, t-butyl hydroquinone v propyl gallate. Axit citric v axit photphoric c tc dng h tr khi kt hp vi cht chng oxy ha. Liu lng thm vo c gii hn bi php lut v kinh t, chc nng v s thay i ng dng ca sn phm, nhng thng ri vo 0,005 0,1% khi lng. Cc cht chng oxy ha t nhin nh tocopherals, thng cung cp mt gii php thay th sn phm tng hp nhng khi s dng cn cc tc nhn nhit.

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Cht ph gia v phm mu c s dng nhiu trong cc sn phm nng bao gm c bnh ti v cc loi bnh c ph mt lp ng khng mu. Thm cc loi phm mu gip cho cc sn phm p ng yu cu ca ngi tiu dng v cht lng, s a dng v hnh nh bt mt. C 2 loi cht ph gia: cht ph gia tng hp v cht ph gia khng tng hp. Phm mu c tng hp l nhng cht tng hp c qui nh cht ch, trong khi nhiu phm mu khng c tng hp thng c ngun gc t nhin v mc s dng khc nhau rt nhiu. Cc cht mu tng hp c s dng ti Hoa K bao gm: FD&C blue no.1, FD&C red no.3, FD&C yellow no.5, FD&C red no.40. Cht ph gia khng tng hp bao gm chit xut annatto, -carotene, bt c ci ng, -apo-8-carotenal, xanthins, caramen, carmine, du c rt, chit xut du cnh kin, mt s loi ph gia c kh bo trc khi nng, tri cy v nc p rau qu hoc cht c c, t bt, du t, ribofla-vin, ngh ty, titanium dioxide, tumeric v tumeric oleoresin. Cc tc nhn to hng th c s dng trong khi bt bnh, to lp kem trn b mt hoc lm nhn bnh. Cht to mi c chit xut t cc b phn c mi ca cy, bao gm tri, ht hoc v cy. Mt s gia v c s dng trong bnh bao gm tiu, hi, ht ging cy carum, rau mi, inh hng, gng, ht u khu, ht cy anh tc, ngh ty, ht m. Mt vi cht trn va c th to hng va c th to mu. Cht chic xut t ru cng c th s dng tng hng v cho bnh ti. Cc thnh phn c mi v v d bay hi c chic xut t cy thm hoc cc b phn ca cy v cc cht ha tan trong etanol hoc propylene glycol th d bay hi. V d Vani l cht to hng v to mu ph bin c ngun gc t ht vani. Socola v bt cacao t cy cacao cng l nhng cht to hng ph bin. Tuy nhin bt cacao c kh bo trc khi b sung vo bnh, thng chim n 10% khi lng bt. Trong bnh socola, lng ng v lng men phi c iu chnh b p cho cacao. Xem thm: Antioxidants: Synthetic Antioxidants; Cocoa: Production, Products, and Use; Colorants (Colourants): Properties and Determination of Natural Pigments; Properties and Determinants of Synthetic Pigments; Eggs: Dietary Importance; Emulsifiers: Uses in Processed Foods; Flour: Roller Milling Operations; Analysis of Wheat Flours; Dietary Importance; Leavening Agents

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C THM Bennion M (1980) The Science of Food. San Fransisco: Harper and Row. Bennion EB and Bamford GST (1997) The Technology of Cake Making, 6th edn. In: AJ Bent (ed.) London: Blackie Academic. Blanshard JMV, Frazier PJ and Galliard T (1986) Chemistry and Physics of Baking. Special publication no. 56.London: Royal Society of Chemistry. Charley H (1982) Food Science, 2nd edn. New York: Macmillian. Hoseney RC (1986) Principles of Cereal Science and Technology. St Paul, MN: American Association of Cereal Chemists. Matz SA (1992) Bakery Technology and Engineering, 3rd edn. New York: Van Nostrand Reinhold. Pyler EJ (1988) Baking Science and Technology, 3rd edn. Kansas City, MO: Sosland. Stauffer CE (1990) Functional Additives for Bakery, 5th edn. New York: Van Nostrand Reinhold.