BNH BISCUITS 1.

NH NGHA Bnh biscuits l sn phm bnh nng c lm t nguyn liu chnh l bt m, ng, cht bo, ngoi ra cn c nc, mui, sa, trng, mt quv c m nh hn 5%. Chnh v hm lng m thp ny lm cho bnh biscuits t b s tn cng ca vi sinh vt v bo qun c lu di nu c bao gi trnh ht m. 2. PHN LOI Phn loi theo phng php to bt nho Tnh cht bt nho Ln men Khng ln men Phn loi theo phng php to hnh Loi bnh Cracker Cookie , Cracker

Tnh cht bt nho Phng php to hnh Sn phm Dai Cn ct Bnh cn ct ( Cracker) Xp p Bnh p ( Cookie) Ngoi ra cn c cc phng php phn loi khc nh phn loi theo hnh dng (trn, vung, ch nht, hoa, th), theo thnh phn b sung (b sung DHA, x, st, kem, mt, ht), theo i tng s dng (bnh dnh cho tr em, bnh dnh cho ngi tiu ng, bnh dnh cho ngi n king) Trong thc t sn xut ngi ta phn loi nh sau: Cracker: hm lng ng, cht bo thp Biscuit: hm lng ng, cht bo trung bnh Cookie: hm lng ng, cht bo cao S phn loi bnh biscuits:

3. CC LOI BNH BISCUITS Cream cracker Cng thc ch gm c: bt m, cht bo, nm men v mui. Cht bo s dng rt t trong bt nho nhng s dng nhiu gia cc lp bt nho khi cn ( hn hp cht bo v bt m c nh trn), nhm to cu trc phn lp nn d xy s oxy ho cht bo sinh mi i, nh hng n tui th ca sn phm bnh. Phng php thc hin: bt nho c ln men vi nm men, sau c cn mng to lp, ct to hnh v nng.

Cream cracker l loi bnh khng ngt lm, lt hay mn. Bnh mng, hi mm, gin nhng khng qu cng, d bong v thnh tng mnh khi cn, b. Thng n cng vi b, phomat, tht ngui Bnh c cu trc phn lp. Cream cracker c kch thc ln, hnh ch nht (65 75mm). m ca Cream cracker: 3 4%. Soda cracker Soda cracker ging Cream cracker ch u lm t bt nho ln men nhng khc nhau cng thc, qu trnh ln men v s phun b mt. Tn Soda cracker l do c s xy ra phn ng kim sau khi nng bnh (cn d mt t lng kim do s dng nhiu sodium bicarbonate). Soda cracker khng c cu trc phn lp nh Cream cracker. Trn b mt bnh thng c phun ri du v mui bt. Ra bnh thng mu trng v c b ra sau khi nng. Soda cracker c dng hnh vung (50 50mm), dy 4mm, bnh nng 3 3,5g. m ca Soda cracker: khong 2,5%. Savoury (Snack crackers) c bit n vi ci tn Ritz, Tuc, Cheddarsl loi bnh c v mn, hu nh khng ngt, kem kp dng bt b, bt phomat. Savoury s dng bt ni hoc nm men lm n bnh v cng c cn mng nh Soda cracker v Cream cracker. Bnh c phun cht bo, mui hay hng v sau khi nng lc bnh cn nng. C th phun ln trn 1 mt hoc 2 mt. Cht bo phun ln mt bnh nhm gi mi khng b mt i sau khi nng v tng thm hng v thm ngon cho bnh. Cookie (short dough biscuits) Cookie khc vi nhng loi bnh khc l lm t bt nho thiu dai v thiu n hi do c mng gluten rt km pht trin. Cu trc bnh l do s ha trn ca protein, tinh bt v ng. Bnh c hm lng ng v bo rt cao. Bnh c cu trc cng, xp, gin v rt a dng v hnh dng. m: khong 1,5 2,5%

4. QUY TRNH SX Tm hiu v thnh phn v vai tr cc nguyn liu c s dng trong sn xut bnh biscuits . Bt m Bt m gm 2 loi: bt m trng v bt m en. Trong sn xut bnh biscuit ch yu s dng bt m trng c cht lng tt. Nu s dng bt xu, cht lng km (bt c nhiu cm) th bnh s c mu sm v gi tr dinh dng thp khng ph hp vi sn phm bnh biscuits. Thnh phn ho hc chnh: - Glucid: l thnh phn ch yu ca bt m chim 71 79% trng lng cht kh. - Protein: chim 12 15% trng lng cht kh. Protein gm 4 loi: albumin, globulin, glutelin, prolamin. Trong ,glutelin v prolamin l thnh phn ch yu chim 80% tng lng protid, to nn gluten ca bt m. Gluten l mng va dai va n hi, c tc dng gi kh gi nc lm n khi bt nho.Trong sn xut bnh biscuit th hm lng gluten rt quan trng v n s nh hng rt ln n cht lng bnh thnh phm. - Lipid: chim 2 3% trng lng cht kh. - Ngoi ra bt m cn cha cc thnh phn khc nh vitamin, khong, enzyme La chn bt m rt quan trng i vi tng loi bnh. Khi ta nho trn bt vi nc, protein hp thu nc bng gp hai ln trng lng ca n, ht tinh bt khng b h tn hp thu khong bng 33% trng lng ca n v cc ht tinh bt b h tn hp thu nc bng ng trng lng ca n. Vi cc loi bnh cookie, do yu cu sn phm cui cng phi kh, lng nc cn s dng khi nho trn t, do vy cc loi bt km hp thu nc, c hm lng protein thp, c kiu gluten yu, gin v hm lng ht tinh bt h tn thp c a chung hn, ph hp vi c tnh ca sn phm hn. Vai tr gluten ca bnh cookie khng c u tin pht trin mnh (do khng nh, khng khuy trn nhiu) m vai tr to cu trc cho bnh l nh tinh bt, nhng cng cn phi c cu trc gluten, khi gluten gin ra to thnh khung, c nh hnh dng bnh. . ng

To v ngt. To mu v to mi: do phn ng Maillard, phn ng Caramel ho khi ng b un nng nhit cao. Tng cng tc dng chng h hng: do Saccharose l cht chng oxy ho trong bnh biscuit cho php ko di thi gian bo qun bng cch gim s i ho cht bo. To cu trc: ng dng trong bnh biscuit ch yu l ng saccharose (loi RE, RS). Ngoi ra cn c s dng mch nha vi mc ch lm cho bt nho thm mm, ti, tng tnh ho nc, to mu, to mi v c bit lm cho bnh c mu vng ti. i vi ng nghch o t c s dng trong bnh cookie do ng ny c cu to bi nhiu ng n m ng n c c tnh d ht m lm bnh khng c cng gin, hn ch c s kt tinh ng nhng trong cookie li cn s kt tinh ng lm tng gin cho bnh. Tuy nhin, nu sn phm l bnh biscuit hay cookie dng mm (bn trong c kp mt) th thng s dng ng nghch o nhiu s lm tng m cho bt nho, kim sot c s kt tinh ng v lm sn phm ln mu tt. Trong cng thc bnh biscuit nu ta s dng nhiu ng dng ht ct th bnh s c cu trc gin, t xp cn nu s dng nhiu ng dng xay mn th bnh li c cu trc xp nhiu, t gin (nguyn nhn l do cu trc ht ng). Do , thng thng khi sn xut bnh biscuit mun c gin v xp nh mong mun th trong cng thc bnh thng phi hp c hai dng vi t l thch hp. Bn cnh , ht ng cng to mt bnh cng c rn nt v ht ng cng nh th mt bnh cng c mn hn. Cht bo To cu trc mm mi, lm cho sn phm bnh biscuit khng b kh khi bo qun: do khi nho bt s xy ra s cnh tranh v tr trn b mt bt gia pha nc v pha bo. Nc v protein bt tng tc to thnh gluten, hnh thnh mng li c kt v n hi. Khi c ln cht bo vo th mng li trn c th b ph v phn no v bnh sau khi nng mm hn v c xu hng tan nhanh trong ming. To cu trc n xp: do cht bo lm tng bn mng bc nhng bt tm gi kh v nhng bt tm ny s trng n ln khi gp nhit nng.

To mi v thm: do cht bo to nn trng thi n nh nhit thng nhng li tan chy nhanh trong ming, do vy ng v cc cht mi v khc s c phng thch nhanh chng. S thu nhit ca cc tinh th cht bo tan chy to cm gic mt lnh v hp dn trn u li. Bi khun, chng dnh. Sau y l mt s loi cht bo thng c s dng trong cng ngh sn xut bnh biscuit: B B l dng nh tng nc trong du, c cc dng b sau:

Milk Butter: cha hn 80% cht bo ca sa, c mui hoc khng c mui (1,5%) dng rn.

AMF (Anhydrous milk fat): cha 100% cht bo ca sa, khng c nc v mui, Butter oil: thuc loi b kh nc nhn to, cha 100% cht bo gm cht bo ng vt v thc vt, khng c nc v mui, dng lng. BOS (Butter oil substitute): y l cht thay th b. Ch bin m phng theo cu trc ging b v c cho tinh b hay mi b. Cc loi b trn u c th s dng c trong cng ngh sn xut bnh nhng ta nn dng b lt d iu chnh hm lng mui trong cng thc. Shortening L du thc vt c tinh luyn, hydro ho do gip gim s oxy ho ca khng kh ln cc ni i, nh vy lm tng gi tr cm quan, cht lng sn phm v thi gian bo qun, ng thi lm gim gi thnh sn phm khi thay th mt phn b. Tiu chun nh gi cht lng shortening (xem phn Ph lc)

Trng thi ca cht bo c biu th bng ch s quan trng l SFI (Solid

Fat Index), y l ch s ch pha rn trong hn hp l bao nhiu phn trm tng ng nhit . i vi b th nhit thch hp nht l 180C tng ng vi ch s SFI l 24%, nhit ny th h nh tng khng b ph v, rn ca khi b khng qu cng, b trng thi mm do. Nhit cng cao th ch s SFI cng gim, phn trm pha lng cng nhiu. Khi s dng b c ch s SFI cng cao th bt nho ca bnh cookie

s trng thi mm (soft) ch khng cn dng ti, xp, mn (short) v iu ny s nh hng ln n cng on nh hnh cng nh cu trc bnh sau khi nng. rn ca cht bo nh hng n thi gian nho v ng nht ca khi bt nho. Nn cht bo cng cn lm chy trc khi a vo khi bt nho. Tuy nhin ta cn lm chy cht bo nhit phng (b dng paste), v nu ta lm chy bng cch un nng th sn phm cookie s tr nn rt cng khi lm ngui. Trng To gel, to bt, lm cho bnh ti xp: thnh phn leucithin trong lng trng l cht to nh, c kh nng nh ho cht bo tt, gip cho bnh cho bnh c cu trc bn vng hn. i vi bnh cookie, ta khng nht thit phi s dng trng, v vai tr ca trng trong bnh cookie khng quan trng nu c s dng trng trong cng thc ch nhm mc ch tng gi tr dinh dng, tng gi tr cm quan cho sn phm. Sa To mu: cc acid amin c trong sa tham gia vo phn ng to mu khi nng lm bnh c mu sc p, sng v ng thi tng thm hng v cho bnh. Cung cp nhiu cht dinh dng cho bnh. Trong sn phm bnh biscuit thng s dng sa bt (sa nguyn bo, sa bo, sa khng bo) hoc sa c c ng. tin cho chuyn ch, bo qun, gi r tt nht dng sa bt khng bo. Thnh phn ho hc ca sa ph thuc vo sa ti ban u v phng php ch bin. Nc L dung mi ha tan cc nguyn liu, cc cht trong bt nho. Tc nhn to rn chc cho bnh: v thc y s hnh thnh gluten, h ha tinh bt. Mui Tc dng iu v. Tc dng lm gluten cht li lm tng kh nng ht nc. Tiu chun nh gi cht lng mui it Cc ph gia lm ni thng s dng trong cng thc cookie

Tn ph gia Ting Vit Ting Anh Natri bicarbonate (NaHCO3) Sodium bicarbonate (Baking soda)

Chc nng iu chnh acid, chng ng vn, to xp. Khng li mi, nhng kh nng to kh km (50%) v to ra bt kh nh. Nu dng lng nhiu s d NaCO3 (cht kim mnh) lm bnh c mu sm khi nng km theo mi x phng hoc ht qu th khng phn tn u trong bt nho th s xut hin m nu trn b mt bnh. iu chnh acid, to xp. To bt kh ln (82%) v nhiu nhng li mi khai trong bnh.

Liu lng (GMP) GMP

Amoni bicarbonate (Bt khai) (NH4)HCO3 Natri (Na2H2P2O7)

Ammonium bicarbonate

GMP

Sodium (SAPP)

Cht n nh, iu chnh acid, kim

Lng dng trung ha NaHCO3

pyrophosphat pyrophosphate sot qu trnh ni.

Hai ha cht thng dng nht l: Ammonium bicarbonate v Natri bicarbonate Cc cht khc Vanilin: dng tinh th trng, c mi thm c trng, tan trong ru v cc dung mi hu c khc, rt t tan trong nc. Mu beta caroten: to mu vng p cho bnh. S quy trnh cng ngh

Thuyt minh quy trnh cng ngh

a. Chun b v cn nguyn liu Mc ch: nhm bin nguyn liu t dng ban u lc thu mua thnh dng thch hp cho sn xut. Cng on chun b cn bao gm vic cn, ong sn nguyn liu vi t l thch hp. Thc hin: cc nguyn liu phi t yu cu v k thut, nhit v nh lng mi a vo sn xut. T l phi trn ca cc nguyn liu khc nhau th tnh cht bt nho s khc nhau v dn n cu trc, mi v bnh khc nhau. i vi bnh cookie, hm lng ng cao, bo cao th bt nho xp, bnh c v ngt bo, bnh cng v xp. Thng s kim sot:
-

B: 18 - 20 oC Cc nguyn liu khc: 25 28 oC

b. nh kem

Mc ch: chun b cho cng on tip theo l trn bt kem. V shortening, ng v sa bt dng rn, kh phn tn trong khi bt nho nn giai oan ny nhm to hn hp kem nhuyn, mn v ng nht, trnh hin tng vn cc khi nho trn bt kem, nh hng xu n cht lng bt kem. Thc hin: u tin nh shortening, b, mu beta - caroten tht u v mn khong 1 2 pht, k n ry sa bt, ng, mui, tinh vani vo nh tip n khi kem mn, khng vn cc v ng nht. Thng s kim sot: -

Thi gian nh : 4 5 pht Kem phi mn, ng nht, khng b vn cc. Khng tn tr kem. Nhit phng : 25 28 oC

c. Trn bt kem

Mc ch: nhm to ra bt nho c hn hp bt kem ng nht. Thc hin: y l giai on hnh thnh cu trc bnh. Protein ca bt m ht nc, trng n v kt dnh cc ht tinh bt li vi nhau to thnh mng gluten. Nhng do bnh cookie c hm lng ng cao, bo cao lm gim lng nc dng trong qu trnh nho

trn bt (do tnh cnh tranh nc ca ng vi cc thnh phn khc tt hn v do tnh k nc ca cht bo) nn protein khng c hydart ha ton b, lm hn ch s hnh thnh gluten v tinh bt to gel cng km hn .V vy, cu trc bnh cookie l hn hp nhng phn t protein v tinh bt. Trong khi , cu trc bnh cracker l mng gluten lin tc bao bc ly phn tinh bt bn trong. y cng l giai on rt quan trng, ch nho trn nh hng ln n tnh cht ca bt nho v nh hng n cng on sau ca quy trnh sn xut l nh hnh. Thit b nho trn ca bnh cookie thng dng dng tay trn hnh m neo (i vi thit b nho trn ca bnh cracker th l dng trc nm ngang). Thng s kim sot:
-

Nhit nc lnh: 5 10 oC Nhit phng : 25 28 oC Thi gian trn: 1 2 pht Nhit khi bt nho phi t 24 260C, trnh nhit bt nho qu

cao, nu khng bt nho s tr nn dai v n hi dn n cu trc bnh khng t c cng, xp, gin nh mong mun. Bt n khi ha tan vi nc th d dng phn b u trong bt nho nhng kh nng to kh ca sodium bicarbonate km, cn thit phi tng lng s dng nhng nh th s d lng kim trong bt nho. Do , ta cn cho sodium bicarbonate vo khu cui cng vi qu trnh nho trn cng vi bt m. Ta ho tan ammonium bicarbonate vo nc ngoi mc ch ha tan cn vi mc ch lm gim bt mi ammonia (mi khai). V mc ch ca s kt hp gia cc cht to n bnh l lm cho kh CO2 c to ra trong sut qu trnh nng c nhiu v nh.
d. nh hnh

Mc ch: to hnh dng thch hp cho sn phm nhm lm tng gi tr cm quan, chun b cho cng on nng, to sn phm ng u v kch thc gip bnh khi nng chn u, trnh hin tng bnh b chy hay cha chn. Thc hin: bt nho sau khi c nho trn, th a qua my p to hnh nhm to ra hnh dng bnh ng u c khi lng nh quy nh.

e. Nng bnh

Mc ch: y l giai on quan trng v phc tp nht. Qu trnh nng to ra cc bin i su sc trong nguyn liu, gip bnh chn, n c, ngoi ra gp phn to mu sc v mi v c trng cho sn phm. Thc hin: bnh c em nng trong l nng, nhit truyn t b mt t nng v t hn hp khng kh nng n bnh. Ch nng nh hng rt ln n bnh thnh phm. Lm ngui Mc ch: lm gim nhit ca bnh sau khi ra khi l nng, chun b cho giai on tip theo l ng gi. Thc hin lm ngui bng thng gi t nhin hay bng qut. Bnh sau khi lm ngui n nhit phng th c cha vo khay v em ng gi. Do bnh c cu trc xp, chng ht m ca khng kh xung quanh nn cn chuyn ngay vo khu ng gi sau khi c lm ngui. Nhng nu bnh cn nng hoc cn m m em bao gi ngay th bnh s mm, m v u bnh do s ngng t hi nc (hin tng ng sng bn trong bao b) dn n lm hng cu trc bnh v kh bo qun. Thng s kim sot:
-

Nhit bnh sau lm ngui: 35 400C m bnh: 2,3 3,3%

Cht lng cm quan: Bnh c hnh dng theo nh thit k ban u; cu trc gin, xp; mu vng ti, khng b trng hay nu en; thm mi b sa, khng c mi l. Khng c tp cht.
f. Xp bnh v ng gi

Mc ch: bo qun sn phm, trnh s ht m ca khng kh gy mm bnh, nhm hon thin sn phm, to kiu dng bao b p mt, thu ht ngi tiu dng, thun tin trong vn chuyn. Thc hin: xp bnh vo khay, khay phi c y kn hoc trong bao nylong v y kn, khng bi bn ri vo, khng h, bnh s mm.