BO CO THC HNH

CNG NGH SN XUT NG BNH KO

Bo co thc hnh ng bnh ko LI M U

GVHD: H Xun Hng

Bnh l mt loi thc phm rt ph bin v tin dng. Bnh v cng ngh sn xut bnh xut hin t rt lu v ngy cng pht trin. u tin l nhng sn phm th cng cht lng khng cao, thit b th s, thi gian bo qun rt ngn. Nhng cng ngh sn xut bnh dn c ci tin, nng cao v pht trin rc r nh ngy nay. Trong li sng cng nghip bn rn th cc sn phm n lin, trong c cc loi bnh, tr thnh mt trong nhng thnh phm khng th thiu trong i sng hng ngy. Bnh biscuit l mt trong nhng thc phm quan trng trong cuc sng p ng c nhu cu thc phm truyn thng v vn ho ca con ngi, l mt hng rt a dng v phong ph, rt tin cho vic s dng, c gi tr dinh dng cao. K thut sn xut bnh biscuit tuy khng phc tp nhng i hi phi c kin thc, k thut v kinh nghim cao. nc ta cng ngh sn xut bnh biscuit ang c tin b ng k t gi tr cao v dinh dng, phong ph v chng loi v m thut v to hnh dng c ngi tiu dng yu thch. Trong bi bo co thc hnh cng ngh sn xut ng, bnh, ko ny chng em s ni tng quan v sn phm bnh biscuit vani, tng quan v nguyn liu, quy trnh sn xut v cch tin hnh cc th nghim. Cm n c H Xun Hng gip chng em nh hng c hng i ng n, phng php thc hin c hiu qu. Tuy nhin, do lng kin thc cn hn hp, thi gian thc hnh c hn nn chc chn s c nhiu thiu st. V vy, knh mong s gp ca c chng em thy nhng ch sai, thiu st b sung vn kin thc cho mnh. Nhm thc hin

DHTP2 nhm 5 t1

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Bo co thc hnh ng bnh ko BNH BISCUIT VANI 1. Ngun gc, phn loi

GVHD: H Xun Hng

1.1. Ngun gc Loi ngi bit lm bnh t thi trung c, nhng chic bnh u tin c sn xut ra t nc Anh, nhng chic bnh u tin c lm ra ch t mt s t nguyn liu nh: bt m, mui v nc. Vo thi y, lm bnh l mt cng vic nng nhc v vic n bnh cng khng d dng, bnh mun n c phi ngm vo cc loi thc ung nh tr, sa, nc, hoc sp cho mm mi dng c. Biscuit l mt loi sn phm bt ngun t chu u. Ngi Vit Nam bit n bnh biscuit khi ngi Php mang chng n nc ta trong chin tranh vo khong cui th k th 19. T biscuit c ngun gc t ting Latinh biscoctus, c ngha l bnh nng hai ln, t bis c ngha l hai ln v coctus c ngha l nu hay nng. T th k XVI n th k XVIII, cc dng khc ca n l besquite v bisket. Cc dng tng t c ch trong nhiu th ting Chu u. T 'Biscotti' cng l thut ng chung cho cc loi bnh cookie trong ting . Lch s ca biscuit c ngun gc t mt cng thc c to ra bi cc u bp Apicius La M, trong mt khi bt nho dy c luc v tri ra trn mt tm. Khi n kh v cng li, n c ct ra v sau chin cho n khi gin, sau c s dng cng vi mt ong v ht tiu. Khi con ngi bt u khm ph th gii, biscuit tr thnh loi thc phm l tng i ng v chng vn ngon trong thi gian di. Trong thi k i bin, chng kin s bng n ca biscuit khi c ng thng trong cc thng kn cho n cui thng. Biscuit cng (phin bn sm nht ca Biscotti v cracker ngy nay) l mt phn ca thc n ch yu ca thy th Anh v M trong nhiu th k. Trong thc t, cc quc gia dn u v vn chuyn trn bin, nh Ty u, l nhng ni m biscuit ph bin nht, ngay c cho n ngy nay. Biscotti c cho l mn n yu thch ca Christopher Columbus, ngi pht hin ra chu M! DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 2

Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

Lm biscuit ngon l mt ngh thut, v lch s chng nhn iu . Trong sut th k XVII v XVIII ti chu u, nng l mt ngh c kim sot mt cch cn thn, qun l thng qua mt lot cc phng hi hoc cc hip hi chuyn nghip. tr thnh mt ngi lm bnh, phi hon thnh mt nm hc ngh - lm vic thng qua cc cp bc

ca ngi hc vic, ngi lam thu, v cui cng l ngi thy lm bnh. Khng ch vy, s

lng v cht lng ca biscuit cng c theo di mt cch cn thn. Khi cng ngh ci tin trong sut cuc Cch mng cng nghip trong th k XIX, gi ng v bt m gim xung. Cc tc nhn ha hc lm n bnh nh NaHCO3, tr thnh sn c v di do, c s dng trong cng thc bnh. iu th v l mc d thi gian tri qua nhng cc thnh phn thit yu ca biscuit vn khng thay i - nh bt m mm (cha hm lng protein t hn bt m dng lm bnh m) ng, cht bo, nh b v du. Ngy nay, mc d chng c gi bng cc tn khc nhau trn ton th gii, mi ngi ng mt iu khng c g nh bi biscuit! Ngy nay, biscuit c sn xut t cc nguyn liu ch yu l bt m, ng, cht bo, trng 1.2. Phn loi Biscuit c th c phn loi theo rt nhiu cch phn loi khc nhau: Da vo cu trc, cng, hnh dng Da vo thnh phn nguyn liu c nh hng chnh.. Da vo cu trc bt nho v phng php to hnh

Biscuit c nhiu hnh dng khc nhau v kch thc cng phong ph v kch c ca khun to hnh. C 2 loi biscuit chnh: Biscuit cng (bch quy dai). Biscuit mm (bch quy xp). Biscuit cng DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 3

Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

c im nguyn liu: hm lng ng v cht bo cao hn cracker. c im bt nho: khung gluten pht trin (hard weet, semi weet dough): bt t dai, n hi hn cracker. Cu trc c bn: mng protein lin tc bao bc quanh cc ht tinh bt v cht bo. To hnh: cn v ct. Cu trc sn phm: gin, cng. Biscuit mm c im nguyn liu: hm lng ng v cht bo cao hn biscuit cng. c im bt nho: s to khung gluten b hn ch do hm lng ng v cht bo cao (short dough): bt rt t dai v n hi. Cu trc c bn gm hn hp tinh bt, protein v ng, cht bo dng ht ln gng cc ht tinh bt vi nhau, xen vo l cc bt kh. To hnh: c Cu trc sn phm: gin, xp. 1.3. c tnh Biscuit chim mt lng ln trong cc sn phm bnh nng c lm t bt m, l loi bnh ngt khng ln men, bnh gin v kh v chng c hm lng nc thp, l loi thc phm l tng d tr, c hnh dng nh, dy v b mt lng mt. N mang nhiu ngha vn ha. M, biscuit l loi bnh nng mm, dy hoc l bnh cun nh tng t nh l bnh nng xp. Anh, biscuit tng ng nh l bnh cookie v cracker M. 1.4. Gi tr dinh dng Vai tr v nh hng ca dinh dng thc phm n sc khe con ngi tr thnh mt ch c quan tm cc k t nht l cc nc pht trin. Ngy nay, nguyn liu dng sn xut bnh rt phong ph v bnh l mt mt hng c gi tr cao v mt dinh dng v cung cp nhiu nng lng cho c th v trong bnh c cha y cc thnh phn gluxit, protit, lipit v c th c b sung thm vitamin, cht khong trong gluxit chim mt phn ln trng lng ca bnh. V d nh dng 100g bnh quy c th cung cp cho c th 387kcal. 1.5. Gi tr s dng DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 4

Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

Bnh rt thun tin trong vic s dng. Bnh l mt loi thc phm n lin c gi tr dinh dng cao v ngon ming. N rt thch hp vi cc bui lin hoan, picnic Bnh ngy nay, c s dng nh mt loi thc n c bn trong cc ba n, bnh c xem nh mt thc phm tng cng dinh dng v c bit bnh cn c dng lm qu biu vo nhng dp L, Tt. 1.6. Sn phm trn th trng Nhng nm gn y, ngnh bnh Vit Nam pht trin rc r, khng ch nhiu v s lng m cn phong ph v mu m, gi thnh cng nh cht lng. Bnh quy sa Goodies ca cng ty c phn Bibica Thnh phn: Thnh phn: Bt m, ng, cht bo thc vt, mch nha, 6,5% sa bt, trng, mui, vani, cht to xp (500ii, 503ii), hng (b, sa) tng hp, Beta-caroten. Gi tr dinh dng trn 100g: Nng lng 450 kcal, Carbohydrate 72g, Cht bo 16g, Protein 6g Mt s sn phm biscuit ca cng ty c phn Kinh

Mt s sn phm biscuit ca cng ty c phn bnh ko Hi H.

DHTP2 nhm 5 t1

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Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

2.

Tng quan v nguyn liu

2.1. Bt m Bt m c ch to t ht la m thuc h ha tho bng phng php nghin. La m c hai loi l la m en v la m trng. Do , ngi ta cng chia bt m thnh 2 loi: Bt m en: Ch bin t ht la m en. Bt m trng: Ch bin t ht la m trng.Ty theo cht lng bt ta chia ra lm cc loi bt: thng hng, loi I, loi II, loi II, nghin ln. Ty thuc vo ging la m sn xut bt m v bt m c thnh phn ha hc khc nhau. Nhng nhn chung, bt m c cc thnh phn c bn nh sau : Cht v c: chim t 15-17%, ch yu l nc v mui khong Cht hu c: chim t 83-87% gm glucid, lipid, protid, vitamin, sc t, enzyme.. C 2 phng php sn xut bt: + Phng php nghin th: Nghin khng phn loi, ch thu c mt loi bt. + Phng php nghin tinh: Nghin phn loi, thu c nhiu loi bt. Thnh phn ha hc ca bt m Thnh phn ha hc trung bnh tnh bng % cht kh Loi v hng bt Pentozan Tinh bt protit Cht bo Bt m trng Thng 1,95 79,0 12,0 0,8 1,8 0,1 0,55 ng chung Xenluloza Tro

DHTP2 nhm 5 t1

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Bo co thc hnh ng bnh ko hng Hng I Hng II 2,5 3,5 77,5 71,0 14,0 14,5 1,5 1,9 Bt m en Hng A Hng B 4,5 6,0 73,5 67,0 9,0 10,5 1,1 1,7 4,7 5,5 2,0 2,8

GVHD: H Xun Hng

0,3 0,8

0,75 1,25

0,4 1,3

0,75 1,45

Protid Chim khong 8-25%, cu trc phn t protid c nh hng ti cht lng gluten, Cht lng gluten nh hng ti cht lng ca bnh. Nu t l mi lin kt disulfua tri hn ngha l protid c cu trc bc ba v bc bn nhiu hn th gluten ca bt cht hn, sc cng ln hn, cht lng bnh tt hn. Protid ca bt m ch yu l dng n gin: protein. Protein ca bt m gm c 4 nhm: Albumin, Globulin, Glutelin, Prolamin. Albumin, Globulin chim khong 20% protein ca bt m. Glutelin v Prolamin l 2 protein quan trng v chim khong 80% protein ca bt m. Hai loi protein ny l tc nhn chnh to nn mng phn b u trong khi bt nho khi kt hp vi nc, mng li ny chnh l gluten. Khi nho trn bt m vi nc, protein ca bt m to thnh mng phn b u trong khi bt nho, mng li ny va dai va n hi, c tc dng gi kh v lm khi bt nho DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 7

Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

n. Nu mang khi bt nho ra vi nc, tinh bt s tri i, phn cn li l protein cn c gi l gluten. Hm lng gluten t trong bt m chim khong 15 35 % ty thuc vo hm lng protein ca bt m. Gluten t cha ti 70% nc, 30% cht kh. Cht kh cn li ch yu l protein (chim 90%), glucid, lipid, khong v enzyme (chim 10%). Cht lng gluten c nh gi bng cc ch s nh: mu sc, n hi, dn di. Bt c gluten cht lng cao th n hi tt, dai cao v dn trung bnh, bnh s n v ngon. Trng hp gluten yu ngha l dn di ln, dai thp, t n hi th bt nho s dnh, bnh t n v b b ra. tng cht lng gluten khi nho bt c th b sung cc cht oxy ha: acid ascorbic, kali bromat, peroxit,, ngc li nhng cht kh s lm gim cht lng gluten. Glucid Ch yu l cc loi glucid khng ha tan trong nc (tinh bt, celluloza, hemicelluloza,) v mt s t ng(saccharoza, glucoza, fructoza, maltoza). Tinh bt: L glucid quan trng nht, cha trn 90% cht kh ca bt. Hm lng tinh bt cng ln th hm lng protein cng nh v ngc li. Celluloza v hemicelluloza: Ph thuc vo hng bt, hng bt cng thp th hm lng 2 loi glucid ny cng cao. ng trong bt chim khong 0,8-1,8%, bt hng cng thp th hm lng ng cng cao. Dextrin v pentozan: c nh hng xu ti cht lng bnh v dextrin khng ht nc nn nhiu dextrin rut bnh t v t n hi, cn pentozan d keo ha lm tng nht v dnh ca bt nho.

DHTP2 nhm 5 t1

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Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

Cellulose v hemicellulose: c th ngi khng tiu ha c nn trong bt cng t cng tt, hm lng hai cht ny trong bt m ho hng v loi I t hn trong loi II v loi th. Lipid Cha khong 0,8- 2,5% ty loi bt. Trong bt m c khong 0,4- 0,7% photphatid, ch yu l Leucithin. Leucithin l cht bo c tnh ho nc v hot ng b mt cao nn nh ha tt gip cho gluten n hi tt hn lm tng cht lng bt nho v bnh nng. Trong qu trnh bo qun, cht bo d b phn hy, gii phng acid bo t do, nh hng ti acid v mi v bt. Vitamin Bt m cha nhiu vitamin nh: B1, B6, PP Vitamin cha nhiu trong lp alron. Hng bt cng cao th vitamin cng thp v ngc li. H enzyme Enzyme trong bt c y cc h trong ht m, tuy nhin trong sn xut cn c bit lu protease v amylase. Protease phn gii protein cu trc bc ba, do gluten b vn nt lm gim cht lng bt nho. Protein bt m c hot ng mnh 45- 47oC v pH=4,5-5,6. Khi b sung cht kh th hot ca protease tng nhng vi cht oxy ha v mui n b km hm. Tc dng tch cc ny ch i vi -amylase v n thy phn tinh bt thnh maltose, cn -amylase thy phn tinh bt thnh dextrin m dextrin th lin kt vi nc km lm cho rut bnh b t, do lm gim cht lng bnh. Ch tiu nh gi bt m

Cht lng bt m c nh gi theo TCVN 1895776 hoc TCVN 1874:1995 Trong , bt m c nh gi v cc ch tiu sau: m: thng qua phng php sy. DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 9

Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

mn: thng qua vic sng trn ry in vn tc 180 - 200 vng/pht vi Kch thc ry: d = 125mm Mu sc, mi v: dng phng php cm quan. nhim cn trng: sng trn ry v quan st. Tp cht st: dng nam chm tch v nh gi. Khi lng, cht lng gluten t: cn, kim tra mu, cng, n hi. chua: s dng phng php trung ha. Hm lng tro: bng cch tin hnh v c ho mu. c tnh ht nc, chc, c tnh lu bin ca bt m xc nh theo phng php th farinograph. Cc ch tiu cht lng bt m dng trong sn xut bnh biscuit STT 1 2 3 4 5 6 7 Mu sc Mi V Tp cht v c Su mt m mn Cn li trn ry 420m 20% Qua ry 118m 8 Gluten t Hm lng Cm quan cng t 9 Hm lng tro 32 35% Trng ng, mm mi, n hi tt 13 16 cm 0,4 0,75% http://www.ebook.edu.vn Trang 10 80% Tn ch tiu Yu cu Trng ng hay trng c trng ca bt m t nhin Mi t nhin ca bt m, khng c mi l Khng c v chua, ng hay v l Khng c ct sn Khng c 13%

DHTP2 nhm 5 t1

Bo co thc hnh ng bnh ko 10 11 chua Tp cht Fe 3,5ml NaOH/100g 30mg/kg

GVHD: H Xun Hng

2.2. ng Trong sn xut bnh, ng c dng ch yu l ng saccaroza. Ngun gc: ng saccharose rt ph bin trong t nhin, c nhiu trong ma, c ci ng hay tri tht nt, tn ti di dng tinh th i khi cng c th tn ti di dng v nh hnh nhng khng bn. ng saccharose c: Cng thc phn t: C12H22O11 Khi lng phn t: 324 Khi lng ring 1,5879g/cm3 Nhit nng chy 185oC Tnh cht ca saccharose Trong mi trng axit v nhit cao rt d b thy phn cho ra glucose v fructose (tc xy ra hin tng nghch o ng). Thng thng t ht m nhng khi un nng nhit cao (khong 130oC) th li c kh nng ht m mnh v n 160oC th bt u cho phn mg caramen ha. Tan tt trong nc ( ha tan 25oC l 2,04 kg/kg nc) v tan tng theo nhit . ngt trong dung dch ph thuc vo s c mt ca cc cht khc v iu kin mi trng nh pH, nht, v hm lng NaCl Vai tr ca ng trong sn xut bnh: Vai tr chnh ca ng l to v ngt Ngoi vic to v ngt, ng cn gp phn to cu trc, mu sc, hng v thm ngon cho sn phm bnh nng. DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 11

Bo co thc hnh ng bnh ko ng lm mm bt nho, gip bt m ht nc trng n

GVHD: H Xun Hng

ng l ngun cung cp nguyn liu cho phn ng Maillard, phn ng Caramel.

Cc ch tiu cht lng ng dng trong sn xut bnh biscuit STT 1 Tn ch tiu Cm quan Mu sc Mi V Trng thi Hm lng ng saccharose (%) m (%) Hm lng ng kh (%) Hm lng tro (%) Yu cu RE RS Trng sng, vng nh Mi ng c trng, khng c mi l Ngt thanh, khng ln v khc Tinh th ri kh, tng i mm 99,8 99,62 0,05 0,07 0,03 0,1 0,03 0,07

2 3 4 5

Sau khi chn ng tinh th t cht lng nh trn, ta em xay ng tinh th thnh bt qu trnh ha tan nhanh hn. 2.3. Cht bo Cc loi cht bo thng c s dng trong sn xut bnh l: Shortening: l sn phm cht bo no, thu t qu trnh hydro ha du thc vt, nhit nng chy cao, khng mi v, c mu trng ng v rn iu kin thng B: thu nhn t vng sa, hm lng bo cao (trn 80%). Vai tr ca cht bo: Tng cht lng cm quan Lm mm bt Tng gi tr dinh dng v nng lng Ch tiu b v shortening dng trong sn xut Ch tiu Cm quan Mu sc Shortening (TCVN 6048:1995) Mu trng sa B (TCVN 7400:2004) Vng c trng http://www.ebook.edu.vn Trang 12

DHTP2 nhm 5 t1

Bo co thc hnh ng bnh ko Mi v Trng thi Tp cht Ha hc m, % Ch s AV Ch s PV Hm lng cht kh khng bo, % Vi sinh S vi khun hiu 104cfu/g kh 10 vk/g sp Coliform Khng c v l Dng paste, mn Khng c tp cht l < 0,1 <0,3 <5

GVHD: H Xun Hng Mi v c trng Mm, ng nht Khng c tp cht <16 >80 <0,3 <2

Hm lng lipid < 96

104cfu/g 10 vk/g sp

2.4. Trng Trng l nguyn liu trong sn xut bnh. Trng c s dng di dng ng lnh hoc bt trng (sn phm sy kh t trng ti nhit khong 1800C). Trng l mi trng tt cho vi sinh vt gy bnh pht trin do cn v sinh sch s cc dng c tip xc vi trng. Lng trng g rt giu cht bo v lecithin, cc thnh phn ca trng to nn mi v c trng truyn thng cho bnh. Vai tr ca trng Tng gi tr cm quan Tng gi tr dinh dng To bt, h tr cho vic to gel Lm tng th tch bnh

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Bo co thc hnh ng bnh ko Cc ch tiu chn trng STT 1 2 3 4 5 Tn ch tiu Mi V Bung kh Lng Lng trng Khng mi l

GVHD: H Xun Hng

Yu cu

Sch, khng mp mo, khng v <5 Khng v khi vo chn Mu ti, c sn st

Cch chn trng Soi n hoc soi qua nh sng mt tri: Nm qu trng trong bn tay, ch h hai u trng, mt nhn vo trng mt pha, cn pha kia soi trn mt ngun nh sng. Th trng vo ly nc

Trng ti

Trng c

Mu hng trong sut, vi Phng kh cng to, mt chm hng gia. trng cng c Phng kh nh (thng u ln ca qu trng)

Trng chm su trong nc Trng cng c cng v nm ngang ni ln trn mt ly nc. Lng trng thu gn quanh lng (pha trong c, ngoi ra hi lng), lng nguyn vn v ni trn hn ln. Khng c mi - Trng lu: Lng trng hi vng, lng nht mu, km dai, km chc hn. - Trng h: Mi hi, thi, lng v, dnh vo v hoc chy thnh nc, c th c mu xm gn

Lc p trng

Khi luc trng

Lng nm chnh gia, C mi thi ca lu khng st vo bn no. V hunh. trng thng dnh cht, kh lt v trng hn http://www.ebook.edu.vn Trang 14

DHTP2 nhm 5 t1

Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

2.5. Bt n Sodium bicarbonat NaHCO3 Thuc n l hp cht ho hc b phn hu trong qu trnh nng v sinh ra cc sn phm th kh, hnh thnh cc l hng kh bn trong bnh, to cu trc cho bnh v lm cho bnh xp. Sodium bircarbonat thng c gi l soda, dng tinh th hoc bt trng. Trong qu trnh nng soda phn hu to ra kh CO2 v lm tng th tch v xp ca bnh. NaHCO3 Na2CO3 + CO2 + H2O Khi c mt ca hi nc, NaHCO3 s phn ng vi mt s cht c tnh acid gii phng ra kh CO2, phn li to thnh mui sodium v nc. Khi gia nhit, bicarbonat s gii phng ra mt s phn t CO2 v phn cn li l sodium carbonat. Lng kh thot ra lm xp bnh l 50%. Kh CO2 sinh ra khng mu, khng mi nn khng nh hng xu n cht lng bnh v lm cho bnh c mu vng p v v ngon c bit. y l loi thuc ni c s dng rng ri. Dng sodium bicarbonat qu mc s lm cho bnh biscuit c tnh kim, c ming hi vng vng b mt v c v kh chu. Gi tr pH cao, nh vt qua gii hn pH = 8 th cng c mi nh vy. Thng thng, mt vi loi bnh qui c bit, pH ca bnh l 7.0 0.5 v iu ny t c bng cch dng mt lng sodium bicarbonat. Yu cu k thut ca bt n trong sn xut bnh biscuit cho theo bng STT Cc ch tiu 1 Cm quan 2 tinh khit 2.6. Mui Mui dng trong sn xut bnh thng l NaCl Hm lng s dng: khong 1 1.5 % khi lng bt nho DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 15 Yu cu Ht mn, ng nht, mu trng, khng ln tp cht 90%

Bo co thc hnh ng bnh ko Vai tr ca mui: To v Tng dai ca gluten v gim dnh ca bt nho 2.7. Vani

GVHD: H Xun Hng

Hng vani thin nhin c sn xut t qu trnh ln men t nhin ca tri vanilla. Vanillin l thnh phn chnh ca hng vani thin nhin, chim n khong 85%, tip theo l phydroxybenzal-dehyd khong 9% v p-hydroxy-benzyl methyl ether khong 1%; phn cn li chia cho khong 200 cht to mi khc v tuy t, nhng chng to ra du n ring cho cc thng hiu vani khc nhau, nh Bourbon, Tahiti... Vai tr ca hng vani trong sn xut bnh biscuit: To ra hng v ring, c trng cho sn phm. 3. Quy trnh sn xut

3.1. S quy trnh

DHTP2 nhm 5 t1

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Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

3.2. Thuyt minh quy trnh 3.2.1. Giai on chun b nguyn liu Cc nguyn liu dng sn xut bnh biscuit bao gm: bt m, ng xay, b phe, bt ni, trng, mui, vani. Tt c cc nguyn liu phi c cn ong chnh xc theo cng thc v c x l nh sau: Bt m: em ry loi b tp cht, lm cho bt mn trnh ng cc trong qu trnh nho trn. ng: em xay nh thnh bt mn v cho qua ry loi b tp cht v trnh b ng cc, d ha tan Trng: ra sch bi bn tp cht, vi sinh vt trn b mt. Sau b v, thu nhn lng v lng trng trng. B phe: tan chy nhit thng do phi c bo qun lnh. Mui n, bt n v vani: sau khi cn th cho trc tip vo khi bt trn kh. 3.2.2. nh kem Trng cho vo my, nh vi vn tc cao nht, cho n khi trng ni bt hon ton, bn trong nc khong 1-2 pht. Sau cho ng vo nh vi trng cho ti khi c cng th dng, thi gian nh khong 2-3 pht. Sau cng cho b vo tn u. Sau khi nh xong s to thnh mt hn hp kem ng nht. Cc yu t nh hng trong qu trnh nh kem: Nhit mi trng: nu nhit mi trng qu cao s lm nh hng n khi kem, khi kem b tch lp, mt tnh ng nht.

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Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

Tc v thi gian nh kem: tc qu cao, thi gian nh qu di s gy nn ma st, sinh nhit lm cho khi kem b tch lp ng: nu qu nhiu s lm cho khi kem b chy 3.2.3. Nho bt Trc khi nho bt cn phi trn kh hn hp gm bt m, bt n, vani v mui, nhm to s ng u. Sau cho hn hp ny vo nh cng vi khi kem trong vng 1-2 pht, nh tht nhanh nhm trnh lm bin tnh protein ca trng. Mc ch: to thnh khi bt nho c tnh cht thch hp, c tnh ng nht, mm do, khng dnh tay. c im bt nho: khung gluten pht trin, mng gluten lin tc bao bc quanh cc ht tinh bt v cht bo. Cc bin i xy ra trong qu trnh nho Bin i vt l T hn hp cc vt liu ri rc ban u to thnh mt khi bt nho ng nht, do v n hi. Trong khi bt nho, ng thi vi pha lng cu to t nc t do, protit ha tan, ng v cc cht khc, cn c pha kh c to nn t s tch ly cc bt kh trong qu trnh nho. Lc u, khi nho, khi bt cn dnh do lng nc t do cn nhiu. Sau khi nho mt thi gian nht nh, cc nguyn liu lin kt cht ch vi nhau th dnh gim, ng thi th tch v khi lng ring cng gim. Nhng sau , do c s xm nhp v tch ly kh trong khi bt nho nn th tch khi bt li tng ln. Trong qu trnh nho, nhit ca khi bt tng ln do nng lng ca qu trnh c hc chuyn thnh nhit, nhng khng ng k.

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Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

Ngoi ra, cn c s thm thu ca cc hp cht mu, mi, v, t cc nguyn liu ph v ph gia vo trong khi bt nho. Bin i ha l Ht tinh bt trng n do ht nc, protein ht nc to trng thi do Cc thnh phn ri rc lin kt vi nhau to khi ng nht, khi lng ring v nht ca hn hp thay i. nht tng. Xy ra s ha tan ca cc nguyn liu. Thnh phn chnh trong vic hnh thnh nn khung gluten l gliadin v glutenin. Khi nho bt, hai thnh phn ny s ht nc v tng tc vi nhau, vi cc thnh phn khc trong khi bt nho, to thnh nhng si ch mng v mng mng dnh cc ht tinh bt thm nc vi nhau to thnh h keo. C s hp thu cht bo ln b mt cc misen lm cho lin kt gia cc misen gim, lm gim n hi ca khi bt nho nhng tng xp. Mui n phn ly thnh cc ion. Cc ion ny s lm tng hng s in mi ca nc, gim dy v in tch ca cc ion bao quanh cc phn t protein, lm cho cc phn t protein tin li gn nhau hn gip hnh thnh lin kt a nc v k nc, to nn phn t protein c khi lng ln v tng cht ca mng gluten Bin i ha hc Xy ra cc phn ng ha hc to xp cho sn phm do c s dng bt n. S oxi ha cht bo di tc dng ca oxi. To nn nhng lin kt ha hc mi do trong qu trnh hnh thnh mng gluten nh lin kt hidro, lin kt cu disunfua, tng tc a bo. Bin i ha sinh Di tc dng ca enzym protease, amylase v lipase th protein, tinh bt v lipit thy phn to thnh nhng phn t n gin. DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 19

Bo co thc hnh ng bnh ko Bin i cm quan

GVHD: H Xun Hng

Ch yu l s thay i v trng thi nguyn liu, ngoi ra cn c s thay i v mu sc v mi v. 3.2.3.1. Cc yu t nh hng trong qu trnh nho bt nh hng ca nguyn liu Bt m Protein: hm lng protein cng nhiu th kh nng ht nc cng tt, cht lng gluten cng cao. Protein trong bt m (gliadin v glutenin) s ht nc to khung gluten cho bt nho. Dextrin: dextrin t lin kt vi nc, nu dng bt c hm lng dextrin cao th bt nho s b t v km n hi. Pentozan: d keo ha lm tng nht v dnh ca bt nho, nh hng n kh nng to hnh m: m bt m cng cao th kh nng ht nc cng gim C ht: bt cng mn, tit din b mt cng ln nn tc ht nc cng nhanh. Do yu cu phi s dng bt mn ng ng lm cho bt nho tr nn mm, nht, nu qu nhiu ng th bt nho s b nho, dnh tay. ng cha nhiu nhm OH, khi cho ng vo bt th kh nng ht nc ca bt v gluten gim. Do lng nc lin kt vi bt nho gim, lng nc t do dng ng tng. V vy nu cho qu nhiu ng th bt nho s b nho, dnh tay, cng nhiu ng th bt nho cng chy. Ngoi ra, ht m ca ng cng ln th bt nho cng nho.

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Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

Lng ng nh hng n kh nng ht nc ca bt. Kh nng ht nc ca bt gim 0,6% khi tng lng ng ln 1%. Kch thc tinh th ng cng nh hng n cht lng sn phm: nn s dng ng ht mn d ha tan, trnh trng hp ng cn ng li trn b mt bnh Cht bo Cht bo to thnh mt mng mng bao bc cc ht tinh bt nn bt khng ht nc, trng n lm cho mng gluten khng cht, khi bt nho mm. V n c tc dng nh mt cht bi trn, nn vi s lng ln cht bo s to nn cu trc bt nho c, mm. Lm gim tnh n hi ca khung gluten: v n to ra mt mng mng trn b mt cc misen t lm yu lin kt gia cc misen vi nhau. Do co gin ca khung gluten b gim. Hm lng cht bo cng ln, bnh biscuit sau khi nng cng b. Cht bo to xp cho sn phm: khi cho vo khi bt nho, cht bo to nn mt mng mng c tc dng bao trm v bi trn cc ht bt, nh gi c lng kh trong bt nho. Do khi nng, lng kh s thot ra to xp cho bnh. Trng To cu trc ti, xp cho bt nho, lng trng trng cha albumin c tc dng to bt cho khi bt nho. Cht lexitin trong lng trng l mt cht nh ha rt tt, lm tng kh nng phn tn ca cht bo, c tc dng lm gim nht v tng tnh do cho khi bt nho Ngoi ra cc protit v lipit tn ti dng lipoprotein c tc dng lm bn h nh tng. Mui Mui khi cho vo khi bt nho s b phn ly to thnh cc ion, hnh thnh cc tng tc k nc v a nc, to thnh phn t protein c khi lng ln hn, lm tng cht ca mng gluten. DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 21

Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

Mui lm gim hm lng gluten nhng li lm tng cht lng gluten Mui c kh nng ht nc rt cao, do khi c mt ca mui, n s hn ch kh nng ht nc ca bt, lm gim hm lng gluten. Trong mui c ion Na+ nn to ra lin kt ion gia cc chui protein, lm khung gluten cht li, do lm tng cht lng khung gluten. Mui c ch hot ng ca enzym protease, l enzym thy phn protein, nn mui gip khung gluten pht trin tt hn. Tinh bt Lm cho bt nho do, sn phm t, ti xp. Do tinh bt cng c kh nng ht nc, nn n s hn ch s ht nc ca protein, lm khung gluten khng chc. Lm b mt sn phm lng bng: khi gia nhit, nhit cao tinh bt b phn gii to thnh dextrin trn b mt bnh. iu kin thiu nc, dextrin lm cho b mt bnh lng bng. nh hng ca ch nho Thi gian nho Nho cng lu th kh nng gi nc ca gluten gim, lng nc lin kt gim v lng nc t do ca khi bt nho tng ln, v protit b bin tnh di tc dng c hc. Trong khi nho th bt s trn ln hon ton vi nc, bt nho s b dnh. Nho n mt thi gian nht nh th dnh ca bt nho s gim, do trong thi gian nho protit v cc cht khc trong bt lin kt vi nc, hm lng nc t do trong bt nho gim xung. Tng thi gian nho trn s lm mm khi bt nho, lm gim nht v tnh n hi ca khung gluten. Thi gian nho ph thuc vo cc yu t sau:

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Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

Loi bt nho: i vi bt nho dai th thi gian nho lu hn bt nho xp to iu kin cho gluten trng n hon ton Hm lng gluten trong bt: khi hm lng gluten tng th gim thi gian nho bt Nhit ca hn hp nguyn liu: do nhit nh hng n s trng n ca protit nn khi nhit ban u cao th thi gian nho bt gim. m bt nho: m ln th gluten trng n nhanh, do nu tng m bt nho m cc iu kin khc khng thay i th phi rt ngn thi gian nho bt li. Cng nho Cng nho ph thuc vo cht lng bt v loi bnh Nu nho vi cng nhanh th cc thnh phn ca khi bt nho s nhanh chng c trn u, nhng nht v n hi ca bt nho li gim xung, lm khung gluten d b gy. Do mun hnh thnh khung gluten vng chc (i vi bnh cracker, khung gluten pht trin ti a), th nn nho chm, cn i vi bnh cookies, yu cu khung gluten hn ch ti a, nn cn nho nhanh chng ct t mch ca khi bt. Bt nho ca bnh biscuit c khung gluten pht trin nn nho vi cng va phi. Nhit nho Nhit nh hng n s trng n v tnh cht vt l ca bt nho, bt nho trng n tt nht 40oC . Nhit nh hng ti nht v n hi ca khi bt: tnh cht lu bin ca bt nho chu nh hng bi thnh phn protein. Bnh thng cc chui polyme lin kt vi nhau bng lin kt hydro v tng tc k nc. Vic tng nhit nho s lm tng lin kt ngang ca chui polyme v tng thi gian tn ti ca chng, do tng n hi ca khi bt nho. S tng nhit cng nh hng n t trng: do c s chy ca cht bo. Cc tinh th bo trong bt nho c tc dng n nh cc bong bng kh, khi nho bt, cc bong bng DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 23

Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

kh c hnh thnh lm tng t trng ca khi bt nho. Nhng khi tng nhit qu cao th hu ht cc tinh th bo b tan chy, cc bong bng kh b v s lm gim t trng khi bt nho. m bt nho Nc l thnh phn quan trng trong vic hnh thnh khi bt nho, n rt cn thit trong vic ha tan cc thnh phn khc, hydrat ha protein to khung gluten. Nc cng l mt yu t quan trng nh hng n tnh cht lu bin ca khi bt nho. Nu m qu cao s gy kh khn cho cc giai on tip theo: Bt nho dnh, gy kh khn trong qu trnh to hnh Trong qu trnh nng, thi gian nng ko di, lng hi v kh to ra nhiu gy nh hng n cht lng ca bnh. m cao th cng trao i nhit cao, d to nn cc phn ng khng mong mun, nh hng n cht lng bnh. Hm lng nc cng nhiu cng lm cho bt nho d b chy, tng tnh dnh v lm gim n hi ca khi bt. 3.2.4. To hnh Mc ch: to ra nhng ming bt sng c kch thc, hnh dng, hoa vn theo yu cu Cch tin hnh: Bt sau khi nho xong phi em to hnh lin trnh nh hng xu n cht lng bnh Cho bt nho vo thit b to hnh biscuit press, ty theo yu cu v kch thc bnh m tin hnh to hnh nhng mc ln nh khc nhau. Bnh c to hnh trn khay nng bnh c chun b sn, qut ln khay mt t du bnh thnh phm khng b dnh khay khi nng. DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 24

Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

To hnh xong phi em i nng ngay, khng c lu. V lu bnh s xut hin cc l kh, bt b chy ra, cht lng bnh b gim. Ngoi ra, nu bt qu lu trn khay s lm dnh khay, sau khi nng xong kh ly ra. Yu cu: to hnh phi nhanh chng nu khng s lm thay i cu trc bt nho. Bnh to hnh xong phi c kch thc v khi lng ng u nhau. 3.2.5. Nng Mc ch Lm chn bnh Gim m ca bnh Tiu dit vi sinh vt To cu trc cho bnh C nh khung gluten To mu, mi cho bnh Cch tin hnh Cho khay bnh sng vo l nng bng in. Do bnh biscuit vani c hm lng ng v cht bo cao nn chn ch nng l nhit thp, thi gian di Bnh nng nhit 160oC v thi gian l 15-20 pht. Cc bin i ca nguyn liu trong qu trnh nng Bin i vt l Bin i v nhit v m Nhit bnh thay i khng ngng trong qu trnh nng do s thay i nhit ca bnh sng vi b mt t nng ca l v khng kh trong l nng. Nhit di chuyn t v vo tm bnh. Chia thnh 3 giai on thay i nhit :

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Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

Giai on u ca qu trnh nng: nhit tng dn. Khi bnh mi cho vo l nng, nhit bnh bng nhit mi trng, cn nhit l nng cao (160-200oC), nn c s truyn nhit t b mt vo trong bnh. Trong nhng pht u tin ca qu trnh nng, m cng bt u di chuyn vo trong lm kh b mt bnh. trnh trng hp b mt b kh, ta tng m bng cch h nhit trong l nng. Giai on ny kt thc khi rut bnh t nhit khong 75-80oC, v bnh t nhit khong 100oC. y l giai on truyn nhit cho bnh, trnh to v bnh qu cng. Giai on trung gian ca qu trnh nng: nhit v n nh, nhit tm bnh tng ln. Nc m t do bt u thot ra ngoi. Giai on cui ca qu trnh nng: nhit ti v tng dn t t n khong 180oC th dng li v nhit ca lp st v khng c qu 100oC. m t do gim, to v ngn cn s thu nhit t ngoi vo v thot m ra. Lng nc trong v bnh mt phn chuyn vo mi trng bung nng, mt phn chuyn vo pha trong rut bnh. m chuyn dch t khu vc nng hn n khu vc ngui hn v t khu vc m hn n khu vc kh hn. Tc bc hi m gim dn v bng khng. Bin i v kch thc C s thay i do tc dng ca cc kh sinh ra khi phn hy thuc n nhit nng. Khi nhit bnh tng th p sut v th tch ca cc kh tng ln, dn n kch thc cc l hng trong bnh tng v lm cho th tch bnh tng. Nhit phn hy ca NH4HCO3 l 60oC. Phng trnh: NH4HCO3 NH3 + CO2 + H2O Nhit phn hy ca NaHCO3 l 80-90oC. Phng trnh: 2NaHCO3 Na2CO3+CO2+H2O S gin n th tch trong qu trnh nng ph thuc vo cc thng s sau: Phng php lm n Lng v loi bt n DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 26

Bo co thc hnh ng bnh ko Nhit v m l nng m v thnh phn bt nho Kch thc v hnh dng ming bnh

GVHD: H Xun Hng

Khi lng v khi lng ring gim i ng k do b mt nc Bin i ha l H keo: thay i Protein: 30oC bt u trng n, 40oC trng n trit , 50 - 70oC b bin tnh. Tinh bt: trng n tt nht nhit 40 - 60oC, ng thi vi s trng n l s h ha. S h ha xy ra trong sut qu trnh nng, thu ht mt lng nc ng k lm bnh t c kh thch hp Trng thi: di tc dng ca nhit cao, trng thi ca sn phm bin i to thnh cu trc xp v s to thnh v. S chuyn trng thi sng sang chn. S to thnh khung xp do Protit ng t, tch nc xy ra 50-70oC Tinh bt ht nc trng n v b h ha lm bnh kh hn Tinh bt thy phn mt phn to dextrin S to v Khi cng bay hi m trn b mt xy ra mnh m v tinh bt lp ngoi b h ha phn no, s chuyn m n b mt s khng b p lng m mt i, b mt s kh dn v to thnh lp v cng. Bin i ha sinh Vi sinh vt Khi nhit ca nguyn liu tng ln qu 60oC, vi sinh vt b tiu dit dn cho n tiu dit gn nh hon ton sau khi nng. Enzym DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 27

Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

Ti nhng im m tc nhit tng nhanh (phn v) cc loi enzyme hu nh b v hot ngay. Cn li nhng phn bn trong ca bnh nhit tng chm hn, thi gian enzyme c duy tr nhit ti thch cho hot ng ca chng ko di hn, do vy chng hot ng mnh hn. Bin i ha hc Tinh bt: hm lng tinh bt gim v mt phn b phn hu trong qu trnh nng bnh to ra cc dextrin v ng. ng: hm lng gim do tham gia phn ng Caramel v Maillard, tuy vy lng ng ny gim khng ng k. Protit: hm lng protit tng nhn chung khng thay i nhng tng loi protit ring bit th c s thay i ln. Cht bo: hm lng cht bo gim do hp th khng bn ln khung bnh, tuy nhin lng cht bo gim khng ng k. Ch s it ca cht bo: sau khi nng ch s it ca cht bo gim i rt nhiu. Ch s axit ca cht bo c thay i nhng khng theo quy lut nht nh. kim: gim nhiu do tc dng ca bt n kim vi cc cht c tnh axit trong bt nho. Cht khong: hu nh khng thay i trong qu trnh nng Bin i cm quan: Mu Trong qu trnh nng, trn b mt xut hin mt lp v vng mu nu v to ra hng v thm ngon Bnh chuyn dn sang mu vng nu do: Phn ng Maillard Phn ng to dextrin ca tinh bt DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 28

Bo co thc hnh ng bnh ko Phn ng Caramel. Mi

GVHD: H Xun Hng

S phn hy ng kh to ra fucfurol v cc andehyt khc lm cho bnh c hng thm v mi v d chu c bit. Phn ng oxy ha cht bo t do to aldehyt, lactone, ceton, nhng cht to hng thm c bit. 3.2.6. Lm ngui Mc ch: lm ngui gip cho qu trnh bao gi c thun li v trnh ngng t m sau khi bao gi gip bo qun bnh c tt hn. Cch tin hnh: sau khi ra khi l nng, nhit ca bnh cn cao, bnh ang mm phi lm ngui s b n nhit 65-70oC, tch bnh ra khi khay v lm ngui n nhit thng. Tc nhn lm ngui l khng kh. Bnh d b ht m khng kh nn phi chuyn vo gi ngay. 3.2.7. Bao gi Mc ch: 4. Bo qun: do bnh biscuilt l sn phm d ht m nn thit k bao b kn, chng m. Thun tin trong qu trnh vn chuyn v phn phi B tr th nghim

4.1. Th nghim 1: Tin hnh lm bnh theo quy trnh v thao tc nu. Nhn xt cm quan v sn phm (1). Tin hnh lm bnh theo quy trnh nh trn, vi cc thnh phn v khi lng nh sau: Nguyn liu Bt m s 8 DHTP2 nhm 5 t1 Khi lng 160g http://www.ebook.edu.vn Trang 29

Bo co thc hnh ng bnh ko B ng Trng Bt ni Vani Mui Cc thng s trong th nghim 1: 50g 90g 1 qu 5g 1 ng 1 cht

GVHD: H Xun Hng

Thi gian nh trng: 7 pht, nh mc ln nht (mc 3) Thi gian nh ng: 2 pht Thi gian nho bt: 1 pht, nho mc ln nht. Phng php to hnh: to hnh bng thit b biscuit press. To hnh: mc 1v mc 2. Thi gian nng: 20 pht. Nhit nng: 160oC. Nhn xt cm quan v sn phm: Mi thm ca vani v b, mu sc: hi sm mu, ngt: va phi, bnh cng gin. B mt khng lng mt, c cc l nh trn mt bnh. Kch thc bnh c to hnh mc 1 va phi p hn bnh c to hnh mc 2, do bnh c to hnh mc 2 sau khi nng c kch thc qu ln. Gii thch: Mu ca bnh b sm nn trong cc th nghim sau mun mu ca bnh sng hn th phi to hnh mc 1, nng nhit cao, thi gian ngn. B mt bnh c nhiu l nh, khng lng mt l do khi to hnh khng nn cht khi bt nho trong thit b biscuit press nn c nhiu khng kh ln vo, khi nng kh thot ra to nn cc l nh trn b mt bnh, lm gim cht lng cm quan. V vy khi to hnh phi nn cht khi bt nho, thao tc dt khot v to hnh tht nhanh. DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 30

Bo co thc hnh ng bnh ko 4.2. Th nghim 2 4.2.1. Xc nh m bt m

GVHD: H Xun Hng

Phng php tin hnh: Xc nh m ca bt m bng phng php sy kh Ly chn sy m em sy 100-105oC cho n trng lng khng i (ngha l sau khi ngui v cn li, kt qu gia 2 ln lin tip khng cch nhau qu 0,5mg). ngui trong bnh ht m v em cn bng cn phn tch chnh xc n 0,0001g (G) Cho vo cc cn khong 2g bt chun b sn, nghin nh. Cn tt c cn phn tch vi chnh xc nh trn. (G1) Cho tt c vo t sy 105oC, sy kh cho n khi lng khng i, thi gian sy t nht 2 gi. Sy xong em lm ngui bnh ht m v em cn cn phn tch vi chnh xc nh trn. (G2) Kt qu: Khi lng ca chn sau khi sy n khi lng khng i (g): G = 224,6g Khi lng ca chn v mu trc khi sy (g): G1 = 226,6g Khi lng ca chn v mu sau khi sy ti khi lng khng i (g): G2 = 226,4g Tnh kt qu m theo phn trm (X) c tnh bng cng thc: X= Trong : G: khi lng ca chn sau khi sy n khi lng khng i (g) G1: khi lng ca chn v mu trc khi sy (g) G2: khi lng ca chn v mu sau khi sy ti khi lng khng i (g) DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 31

Bo co thc hnh ng bnh ko Vy m ca bt m l: 10% 4.2.2. Xc nh hm lng v cht lng gluten bt m 4.2.2.1. Xc nh hm lng gluten t

GVHD: H Xun Hng

Phng php tin hnh: Cn khong 25g bt m trn cn k thut vi chnh xc 0,01g cho vo chn x Cho vo 15ml nc nhit 16-20oC, dng a thy tinh trn u cho n khi thnh khi ng nht Dng dao vt cc mnh bt cn dnh a v chn, v khi bt thnh hnh cu, cho vo chn v y chn bng tm knh. yn 20 pht nhit phng. Sau ra gluten bng mt trong hai cch sau: Ra trong chu: 1-2 lt nc vo trong chu, va ngm va tch tinh bt. Tin hnh ra lin tc, trnh gluten mt i cng tinh bt. Thay nc ra 3-4 ln ty theo mc tinh bt trong nc ra. Mi ln nc phi qua ry gi li vn gluten. Ra di tia nc nh trn ry mau: cho bt v nh trn vo lng bn tay tri, nm cc ngn tay li v a vo vi nc my. ng thi dng tay phi iu chnh dng nc chy nh vi tc 1 lt nc trong 5 pht. trnh mt gluten phi t pha di tay tri mt ci ry. Tip tc ra di dng nc nh cho n khi gluten tr thnh mt khi dnh n hi th tng tc dng nc ln. Gi tc ny cho n khi gluten sch ht tinh bt. xc nh vic ra xong, s dng cc phng php sau: Cho vo nc vt t gluten mt git dung dch I2 nu dung dch khng c mu xanh chng t ra ht tinh bt. Hoc nh 2-3 git nc vt t gluten vo mt cc nc trong thy nc khng c l xong.

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Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

Khi ra xong dng tay vt kit nc trong gluten, p gluten gia 2 lng bn tay, thnh thong thm bng khn kh. Cn gluten p kh vi chnh xc 0,01g. Kt qu Khi lng mu cn : G = 25g Khi lng gluten t cn c : G1 = 7,6g Tnh kt qu Hm lng gluten t c tnh theo cng thc: X =[ G1/G].100 = [ 7,6/25].100 = 30,4% Vy hm lng gluten t l: 30,4% 4.2.2.2. Xc nh cht lng gluten t

Cht lng gluten t c t trng bi: mu sc, cng t v n hi. Mu sc gluten: mu trng ng, hi vng. Xc nh cng t: Tin hnh: Cn 4g gluten, v thnh hnh cu ri ngm trong chu nc c nhit 1620oC trong 15 pht. Sau dng hai tay ko di khi gluten trn thc chia milimet cho ti khi t, tnh chiu di t lc t. Thi gian ko di l 10 giy. Khi ko khng c xon si gluten. cng t biu th nh sau: cng ngn: 10cm cng trung bnh: 10-20cm cng di: >20cm. Kt qu th nghim: cng t 13 cm. Vy cng t trung bnh. DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 33

Bo co thc hnh ng bnh ko Xc nh n hi

GVHD: H Xun Hng

nh gi n hi, dng khi lng cn li khi xc nh cng t. Dng hai tay ko di ming gluten trn thc khong 2cm ri bung tay ra hoc dng ngn tay tr hoc ngn tay ci bp ming gluten. Theo mc v vn tc phc hi chiu di v hnh dng ban u ca ming gluten, nhn nh n hi ca n theo ba mc : Gluten n hi tt: gluten c kh nng phc hi hon ton chiu di v hnh dng ban u sau khi ko hay nn Gluten n hi km: hon ton khng tr li trng thi ban u v b t sau khi ko Gluten n hi trung bnh: gluten c nhng c tnh gia hai loi tt v km Kt qu th nghim: khi ko hay nn th gluten u tr li trang thi ban u. Vy gluten c n hi tt.

Cht lng gluten Ty theo n hi v cng t, cht lng gluten c chia thnh ba nhm: Tt: gluten c n hi tt, cng t trung bnh Trung bnh: gluten c n hi tt, cng ngn hoc c n hi trung bnh, cng t trung bnh Km: c n hi km, b vng, b t khi cng. Vy bt m s 8 trong th nghim ny l loi bt m c cht lng gluten tt. 4.2.2.3. Xc nh hm lng gluten kh

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Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

Tin hnh: sau khi xc nh gluten t, cn khi gluten v em sy n khi lng khng i, ta c gluten kh. Sau em cn lng gluten kh thu c (G) Hm lng gluten kh c tnh theo cng thc: X = (G/G).100 = (4,6/25).100 = 18,4% Trong : G = 4,6g: khi lng gluten t sau khi em sy (g) G = 25g: khi lng mu cn (g) Vy hm lng gluten kh l: 18,4% 4.2.2.4. W= 4.3. Th nghim 3 Phn tch m bt nho. Lin h vi qu trnh to hnh, nhn xt s ph hp ca m bt nho vi phng php to hnh s dng. Th thay i phng php to hay kch thc bnh sng vi quy trnh v cng thc trn. Nhn xt cm quan sn phm tm kch thc bnh sng v phng php to hnh ph hp. Tin hnh lm bnh theo 2 cng thc: Cng thc 1: s dng cng thc nh th nghim 1 (3.1) Nguyn liu Bt m s 8 B ng Trng Bt ni Vani Mui Khi lng 160g 50g 90g 1 qu 5g 1 ng 1 cht Kh nng ht nc ca gluten (tnh theo phn trm):

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Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

Cng thc 2: gim lng bt m t 160g xung cn 150g, cc thnh phn cn li gi nguyn khi lng (3.2) Nguyn liu Bt m s 8 B ng Trng Bt ni Vani Mui Khi lng 150g 50g 90g 1 qu 5g 1 ng 1 cht

So snh 2 loi bnh chn cng thc v phng php to hnh ph hp. Bnh (3.1) c m bt nho thp hn (3.2) do bnh (3.2) gim lng bt m do m cao hn. Bnh (3.1) khi to hnh bng thit b biscuit press khng b dnh, b mt bnh sng lng mt, trong khi bnh (3.2) b dnh v chy sau khi to hnh do bt nho t hn. Sau khi nng cht lng cm quan ca 2 loi bnh cng c s khc nhau: (3.1) Mu vng sm Vani v b Ngt va phi Lng bng Bnh cng gin (3.2) Vng nht Vani v b Ngt va phi Khng p do bnh b chy khi to hnh Bn ngoi cng nhng bn trong mm

Sn phm Mu sc Mi V B mt Cu trc

Sau khi so snh 2 sn phm bnh ta thy c s khc nhau v m bt nho cng nh cht lng cm quan ca 2 sn phm bnh. Bnh (3.1) ph hp vi phng php to hnh DHTP2 nhm 5 t1 http://www.ebook.edu.vn Trang 36

Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

bng biscuit press, cn bnh (3.2) khng ph hp do m cao hn. Cht lng cm quan ca bnh (3.1) cng tt hn bnh (3.2) Vy cng thc ph hp l cng thc 1 (3.1). 4.4. ..............................................................................................................................T h nghim 4 Thay i bt m s 8 bng bt m s 11. Tin hnh lm bnh theo cc thng s chn th nghim 3. Nhn xt cm quan sn phm (4) v so snh vi sn phm (1). Sn phm Mu sc Mi B m t Cu trc Hnh dng (1) Mu vng Vani v b Lng bng Bnh cng gin ng u (4) Vng nht Vani v b Khng lng mt do bnh b chy khi to hnh, c nhiu l kh Bn ngoi cng nhng bn trong mm xp Khng ng u do bt nho b nho, bnh b bin dng sau khi to hnh

Nhn xt: bnh s dng bt m 11 c mu vng nht v bn trong bnh mm hn bnh s dng bt m s 8. Gii thch: bnh khi s dng bt m s 11 bn trong b mm do bt m s 11 c hm lng gluten cao hn bt m s 8 nn khung gluten ca bt m s 11 tt hn, kh nng gi kh tt hn. Do khi nng kh cn gi li trong bnh, lm cho bnh b mm, c mu vng nht trong khi bnh s dng bt m s 8 do lng kh thot ra gn ht nn c cu trc cng gin, b mt c mu vng c trng.

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Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

Sau khi so snh cht lng bt nho v cht lng cm quan ca sn phm (1) s dng bt m s 8 v sn phm (4) s dng bt m s 11, th ta thy sn phm (1) c cht lng bt nho v cht lng cm quan tt hn sn phm (4). Vy loi bt m thch hp l bt m s 8. 4.5. Th nghim 5 Thay i hm lng bt n theo bng sau: Lng s dng so vi bt 1,5 2,4 (5.1) Mu vng c trng Bnh n va phi Mi thm ca b v vani B mt lng mn, khng b rn nt Cu trc cng gin

% Khi lng (g) Sn phm Nhn xt cm quan

3,12 5 Mu i chng Mu vng N to, khng p C mi nng, kh chu C vi ch b rn nt, b mt khng lng mn Cu trc cng gin

3,5 5,6 (5.2) Mu vng nht Bnh n qu to C mi rt nng, bnh khng thm B mt c nhiu vt r nt, khng lng mn Cu trc mm

Nhn xt: bnh (5.1) c cht lng cm quan tt hn mu i chng v bnh (5.2), do 2 bnh ny s dng hm lng bt n ln, lm cho bnh n qu to v c mi nng kh chu hn bnh (5.1). Vy hm lng bt n thch hp l 1,5% so vi bt m. 4.6. Th nghim 6 Thay i loi bt n s dng (3 loi): Tn loi bt n % Khi lng (g) Sn phm Nhn xt cm Alsa 1,5 2,4 Mu i chng Mu vng c Loi 1 Mauri 2 3,2 (6.1) Mu vng nht Loi 2 NaHCO3 1,5 2,4 (6.2) Mu vng c Loi 3 Kim Nga 0,75 1,2 (6.3) C ni nng ca Trang 38

DHTP2 nhm 5 t1

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Bo co thc hnh ng bnh ko quan trng Bnh n va to Mi thm ca b v vani B mt khng lng mn, b rn nt Bnh mm, khng xp gin

GVHD: H Xun Hng trng Bnh n va phi Mi thm ca b v vani B mt lng mn, khng b rn nt Cu trc cng gin vi Mu vng sm Bnh qu cng n t

Nhn xt: sau khi nhn xt cm quan v so snh cc loi bnh s dng cc loi bt n khc nhau ta thy loi bt n ch c thnh phn l NaHCO3 cho bnh c cht lng cm quan tt nht. Vy loi bt n thch hp l NaHCO3 4.7. Th nghim 7 Thay b bng shortening: B Shortening Sn phm Nhn xt cm quan Lng s dng theo % tng cht bo 100 (50g) 50 (25g) 0 0 50 (25g) 100 (50g) Mu i chng (7.1) (7.2) Mu vng c trng Mu vng nht Mu trng Bnh n va phi Bnh xp, cng Bnh xp, cng Mi thm ca b v B mt b nt B mt b nt vani Khng c mi thm Khng c mi thm B mt lng mn, khng b rn nt Cu trc cng gin

Nhn xt: 4.8. Th nghim 8 Nhit nng 145

C Thi gian nng DHTP2 nhm 5 t1

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Bo co thc hnh ng bnh ko (pht) Sn phm Nhn xt

GVHD: H Xun Hng

Mu i chng

(8.1)

(8.2)

Nhn xt:

TI LIU THAM KHO http://www.answers.com/topic/biscuit http://en.wikipedia.org/wiki/Biscuit http://wordsofbabel.blogspot.com/2007/07/history-of-biscuits-britannia.html http://www.ebook.edu.vn/?page=1.18&view=2992 Ph gia trong CNSX bnh TS. ng Th Anh o Ngun: www.ebook.edu.vn

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Bo co thc hnh ng bnh ko

GVHD: H Xun Hng

DHTP2 nhm 5 t1

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