CC CHT PH GIA S DNG TRONG CH BIN BNH M

1. Nm men bnh m
Trong bt nho, nm men pht trin trong iu kin ym kh gy ra qu trnh ln men ru ca ng theo s : C6H12O6 2CO2 + C2H5OH + Q Kh CO2 s lm n bt nho v l nguyn nhn lm cho rut bnh c cu to xp. Mt s loi nm men: a) Nm men p: c sn xut t nh my chuyn sn xut nm men hay phn xng ca nh ru. Nm men p l tp hp t bo nm men thuc h Saccharomyces cerevisiae. b) Nm men kh: Nhng loi nm men khng c sn xut t nm men p cht lng cao trn vi si bt m kch thc 1 2 mm hay vin bt m, sau em i sy n khi m cn li l 7.5 8.0% c) Nm men lng: L dch nm men cha phn ly tch ly nm men, dng bt rt nho trong c t bo nm men. Khi dng nm men lng ln men bt nho phi ch n hm lng nc trong nm men lng ( trnh bt nho b lng). Mt s dng nm men khc nh: + Nm men dng ht (Granular Yeast) + Nm men dng st (Cream Yeast) + Nm men ng lnh (Frozen Yeast) + Nm men c bao bc bi vin nang (Encapsulated Yeast) Ngoi ra, cn c loi nm men dng ngay v loi nm men phi kch hot trc khi s dng. Ta trn ln nm men vo bt trong giai on nho bt. Trc khi dng nm men, ta phi chun b nm men: Nm men c ha tan trong nc m (28 30 0C) trc khi dng 20 30, c th cho thm vo dung dch mt t bt mm mch hay bt lm thc n cho nm men. Dch men lng ny c dng chun b bt nho.

Ngoi ra, mun tng cng hot ng ca nm men, ngi ta c th cho thm men hot ha. Nm men hot ha c lc n cao hn, t l men dng n bt v nho bt c th gim 25 40% so vi nm men cha hot ha. Khi chun b dch men, t l men p dng l 0.3 0.5% trng lng bt. Nu dng nm men p th c 1 kg nm men p tng ng vi 300 nm men kh. T l lng nm men cn dng ty thuc vo tng phng php nho bt, v d nh: Vi phng php dng bt u th lng men cn dng (tnh bng % so vi bt) l: + Nm men p: 0.5 1.0% + Nm men kh: 0.15 0.35% + Dch men lng: 20 25% Nu dng phng php khng dng bt u th ty thuc vo hng bt, thc n ca bnh, cht lng ca men m s dng cc liu lng khc nhau. T l men dng vo khong: + Nm men p: 1.5 2.5% + Nm men kh: 0.5 1.0% + Nm men lng: 35 50%

2. Nc
Nc gi vai tr kh quan trng trong k thut ch bin bnh m. Nc dng trn bt, nh hng n tnh cht lu bin, qu trnh ln men ca khi bt nho; quyt nh mt phn gi tr cm quan v gi tr dinh dng ca sn phm. Ngoi ra, nc cn c dng trong vic lm cn bng li nhng thay i trong qu trnh ln men. Ty theo thi gian ln men m lng nc cho vo nhiu hay t duy tr c ca khi bt nho.

Flour Yeast Salt Water

3h (%) 100 1 2 57

1h (%) 100 2 2 58

( Table 2.1. Reciples for bulk fermented dough)

3. Mui n
Mui n c th ha tan v phn tn nhanh chng trong khi bt nho. Mui c th c s dng kim sot s ln men. Thm mt lng mui (0.1%) trong khi nho bt s lm hot ng ca nm men s tng ln r rt, qu trnh ln men t cc i nhng nu cho qu nhiu mui th s km hm s sinh sn ca cc t bo men v qu trnh ln men ru. Thng thng, lng mui n c s dng sn xut bnh m vo khong 2.1 2.5% so vi lng bt, nhng nu c thm mt lng ng th lng mui c th gim xung 1%. Mui n dng trong cng nghip bnh m phi m bo tiu chun thc phm, Hm lng NaCl trong mui n vo khong 36.5 99.2%, cc kt ta khng tan vo khong 0.05 0.9% Mui n cn nh hng n trng thi ca vi sinh vt trong bt nho, hot ng ca cc fecmen, thi gian bo qun cng nh cu trc ca bnh m nh lm gluten cht li. Ngoi ra, n cn c tc dng to hng v ngon hn cho bnh m, lm tng hng v cho bnh m thnh phm.

4. ng
Nhiu loi bnh m c bit hoc mt s sn phm ln men khc nh bnh im tm c cho thm khong 15% ng. ng nh hng n thi gian bo qun, dai, cu trc ca bnh v qu trnh ln men ca bt nho. N lm cho bt nho b chy v gim lng nc lin kt trong bt nho. Nu cho mt lng ng nh vo bt nho th tc ca qu trnh ln men s tng nhng nu cho qu nhiu ng th qu trnh ln men v bt nho b c ch. Ngoi ra, ng cn nh hng n mu sc ca v bnh v trong qu trnh nng bnh, nhit cao, ng b phn hy thnh cc cht c mu xm (do tham gia phn ng Maillard). Do , ty theo nhit v thi gian nng m bnh c mu vng nu hay mu xm en. Khi nho bt, nu cho ng vo th bnh c v ngon hn, calo tng thm.

5. Cht nh ha
5.1. Diacetylated Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids [DATA Esters, E472 (e)] + ML: 10.000

+ ADI: 0 50 Mt trong nhng chc nng c bn ca DATA esters l c th tng cng s gi kh khi kt hp vi mt s nm men trong khi bt nho. Khi cho vo khi bt nho vi mt lng va phi th kh s c gi li trong bt nho mt cch ti a nhng nu cho qu nhiu th khi bt s b nh hng. Khi trn DATA esters vo bt nho, n s lm tng kh nng ht nc ca gluten, lm cho mng li gluten khng cn cht ch, khi bt tr nn n hi v c th ko di, dui thng ra, tng kh nng gi kh trong bt. N cn c li trong vic lm mm bnh trong thi gian bo qun. 5.2 Sodium Stearoyl 2 Lactylate [SSL, E482] UK , lng SSL c php s dng trong bnh m vo khong 3g/kg i vi bnh m v 5g/kg i vi nhng sn phm nng nguyn cht, da trn trng lng ca bnh thnh phm. E482 l mt cht rn mu trng c nhit nng chy tng i cao v c th c cho vo bt nho di dng bt, c th cho vo mt mnh hoc kt hp vi cc cht ph gia khc. E482 cng tng cng s gi kh trong bt nho. Vi mt lng gii hn va phi v kt hp vi qu trnh nng bnh s lm cho rut bnh c dy, m va phi, mm, v ko di mm ca bnh trong thi gian bo qun. 5.3. Distilled Monoglyceride [E471] + ADI: cha xc nh i vi nhng sn phm ln men, E471 c tc dng lm rut bnh mm hn thng qua vic lm cho cc mnh vn amylose ca bt m kt li vi nhau nhit cao trong qu trnh nng bnh. Ngoi ra, n cn lm gim s thoi ha ca tinh bt trong qu trnh bo qun. E471 khng tng cng s gi li kh nn khng ci thin th tch bnh; tnh thm nc, mu sc v cu trc ca rut bnh m. 5.4. Lecithins [E322] +ADI: cha xc nh +ML: GPM

E322 c th tng cng s gi kh trong bt nho nhng tc dng ca n km hn so vi DATA ester hay SLL. Khi dng E322 th v bnh s mng hn so vi khi dng DATA esters nhng gin ca bnh s gi c lu hn. C th ch dng E322 hay kt hp vi DATA ester ci thin hn tnh cht ca v bnh.

6. Cht h tr ch bin
6.1. Enzymes Cc ch phm enzyme ch yu c ly t cc nm mc v dng vo mc ch tng cht lng bnh m th ly t cc chng mc ang hot ng (Aspergillus oryzae, Aspergillus aviamory) Cc ch phm enzyme tinh khit l th bt khng mu hoc th vin ha tan trong nc. Trong cc nm mc khc nhau c cha nhiu loi enzyme khc nhau. Mun thu c ch phm men vi tc hot ng cn thit th cn phi dng cc chng nm mc khc nhau v nui cy trong mi trng dinh dng thch hp. T nm mc ngi ta c th thu c ch phm ch phm ca mt nhm enzyme hoc ch mt enzyme no l chnh cn cc enzyme khc ln vo khng ng k. Trong cng nghip bnh m, ch phm men dng nhiu nht l ch phm ca cc enzyme thy phn tinh bt. hot ng ca tng enzyme khc nhau c c trng bng lng i cht b phn ng vi mt gam ch phm enzyme trong mt n v thi gian. hat ng ca men thy phn tinh bt (AA) c biu din bng s gam tinh bt b mt gam ch phm enzyme thy phn trong mt gi nhit 300C cho n khi khng c phn ng no vi iod. hot ng ca men thy phn protein (PA) c biu din bng phn hy casein. Ty thuc vo tnh cht ca bt m v c im quy trnh cng ngh sn xut bnh m dng cc ch phm c hat ng khc nhau. Thng ngi ta dng ch phm men cng vi cc cht tng cht lng khc. 6.1.1. amylase + ML: GPM

+ ADI: cha quy nh ( mc chp nhn) amylase c dng trong phn ng thy phn tinh bt. N c sn trong bt m nhng vi s lng rt t nn phi cung cp thm mt lng bn ngoi vo. amylase c kh nng tr hon s bin tnh ca tinh bt; hay ni cch khc, n c th lm cho qu trnh c, u ca bnh m chm li v ko di thi gian bo qun. C cc loi amylase nh: Fugal amylase, cereal amylase, baterial amylase Cc loi amylse ny khc nhau v thnh phn v tnh cht. Fungal amylase chu acid hn v nhy cm hn vi nhit hn so vi cereal amylase v baterial amylase. Tinh bt thy phn qu nhiu s lm cho bt nho b m v mm trong qu trnh ln men v c trong nhng qu trnh sau. V th, ngi ta cho fungal amylase vo ngn cn qu trnh . Fungal amylase lm gim nguy c hnh thnh qu nhiu dextrin trong bnh m do fungal amylase hon ton b c ch cc giai on khc nhau ca qu trnh nng nn n khng kp pht huy tc dng dextrin ha tinh bt, khng lm gim cht lng rut bnh. (V nu c qu nhiu dextrin c hnh thnh th khi nng xong, v bnh en li v b mt bn trong b m v dnh li). ng thi, n li c tc dng ng ha v to kh mnh nn rt ngn c qu trnh chun b bt nho v lm cho cht lng bnh c tt hn. Ngoi ra, n cn ngn chn s tn tht tinh bt, c th gy tc ng n tnh cht ca bt v cht lng bnh thnh phm nh rut bnh s mm hn, b mt trong ca v bnh s trng hn vi cu trc t bo rut bnh tt hn, th tch bnh tng ln Trong qu trnh chun b bt, ngi ta thng cho vo bt mt lng fungal amylase khong 5 15 Farrand Units (FU) m bo lung ng cn cho qu trnh ln men v nng. Lng fungal amylase c cho vo khong 100 150 FU. Tc dng ca fugal amylase c th gia tng trong giai on nng bi v tc ng ca fungal amylase ln tinh bt trong bnh m trong khong nhit t 55 600C (130 1400F) v b c ch nhit 65 680C. thi im ny, tinh bt bt u keo ha v rt d b tc ng bi fungal amylase. Vi mt lng va , n c th lm chm li qu trnh keo ha ca bt trong bnh m trong lc nng, lm gim thi gian nng. So snh bt nho c mt lng va fungal amylase v bt nho khng cha hoc cha t fungal amylase th bnh m c cha fungal amylase s tip tc n cho n ht qu trnh nng.

Nhng ri ro chnh khi s dng fungal amylase trong qu trnh ch bin bt nho l nu lng fungal amylase cho vo bt nho khng hay c s chm tr trong qu trnh ch bin th khi bt c th b dnh khng ch bin c. Fungal dextrinase v fungal mantase c tc dng h tr cho amylase. Dextrinase thy phn cc dextrin cui cng cho n mantoase, so vi amylase th dextrinase to thnh ng nhiu hn. Mantase thy phn dextrin v manotase n glucoase. 6.1.2. Hemicellulases Hemicellulase gm nhiu loi enzymes thng nhn c t mt s loi nm hay t mt s t bo chuyn i gen. Khi cho hemicellulase vo bt nho s lm pentosans ca la m b bin i. Cc enzymes ny khi c dng vi mt lng gii hn cho php s em n nhng tc ng c li ln c tnh ca hu ht cc sn phm nng. Trong giai on nho bt, s tc ng ca enzymes lm cho khi bt n hi, tng cng s ht nc nhng khi bt vn khng b m, khng b bin i v bn. Ngoi ra, hemicellulase cn tng cng tnh n nh ca qu trnh nng bnh. Nng sut ch bin tng ln, th tch bnh tng ln cng vi nhng cu trc t bo tt hn. Nhng cu trc t bo t ny lm mu sc rut bnh p hn, ci thin mm v n hi ca rut bnh. 6.1.3. Proteinase + ML: GMP + ADI: cha quy nh Proteinase c dng lm gim dnh, tng n hi ca bt nho v rt ngn thi gian nho. N c cho vo bt nho vi mt lng kh cao. 6.1.4. Mt s loi enzymes khc trong qu trnh nng a) Oxidase enzymes: oxidase enzymes c ng dng trong qu trnh ch bin bnh m. Glucose oxidase l mt enzyme phn ng vi glucose. Khi c mt ca oxi, glucose oxidase xc tc cho phn ng oxi ha glucose to sn phm l hydroperoxide. Hydroperoxide s oxi ha nhm thiol thnh cu ni disulphide. Tuy nhin, nu oxi trong khi bt nho b km hm (thng do nm men) bi nm men th tc ng ca glucose oxidase c th b gii hn. Ngoi ra, cn c mt s loi enzymes khc nh sulphydrl oxidase v transglutaminase.

b) Lipase enzymes: c ng dng ci thin cht lng ca bnh m. N tr hon s u i ca bnh m. N l cu ni gia hai phn t ester ca acid bo v glycerol ca cht bo trong bt m to ra monoglycerides, cht ny lm gim s u i ca bnh m. Mt s dng ca lipase c th phn ng tt vi phospholipids v glucolipids tt nh triglycerides trong khi bt nho. Lipase c th thay th DATA ester hay SSL. c) Asparaginase: Asparaginase khng ci thin th tch bnh, mm ca rut bnh hay gim qu trnh u ca bnh m. N ch lm gim s hnh thnh acrylamide trong qu trnh nng. Ngoi ra, n cn c th dng lm tng cht lng ca nm men lng v lm tng cht lng cu bnh m. Liu lng dng khong 0.002 0.004% theo khi lng bt. Trc khi chun b bt u 30, ngi ta ha ch phm men vo nc m 30 350C. Thi gian ln men ca bt nho c cho thm ch phm men c rt ngn 20 25%. Bt nho n hi hn, cha nhiu ng v cc sn phm thy phn protein, v sau mi v ngon hn, mu sc v bnh p hn. Bnh m c cho thm ch phm men th n ln hn, rut n hi v lu b thoi ha. 6.2. Malt v cc ch phm ca malt Malt i mch trng c dng lm cht tng cht lng bnh m trong trng hp bt m c kh nng sinh ng thp. T l dng l 0.5 1% so vi trng lng bt em i nho. Trong malt c cha nhiu phn t cm, do ngi ta khng dng thm vo bt m hng cao. Thun tin hn c l dng ch phm ca malt lm tng cht lng. Ch phm ny ly t dch chit mm mch sau khi c c trong chn khng. Trong ch phm malt m 26 27% c cha cc fecmen sau khi hot ng mantose v cc sn phm thy phn protein. Ch phm ny c s dng vi t l 1 3% so vi khi lng bt m. Malt v ch phm ca malt c tc dng lm tng th tch bnh, mu sc v bnh p hn, v v hng ca sn phm ngon hn. 6.3. Cht hot ng b mt Cc cht hot ng b mt l nhng cht c tc dng lm gim sc tng b mt ch gii hn phn chia gia hai pha. Cc cht ny c dng vi vai tr l cht lm tng cht lng v to nh tng. Cc cht to nh tng c b mt phn t vt cht hp ph, to thnh cc bt n phn t co tc dng lm dnh cc phn t vt cht, do lm tng bn nh tng. Trong bt nho, cc cht hot ng b mt to thnh hp cht hp ph ca protein v tinh bt, do lm tng kh nng ht nc ca gluten lm cho gluten n hi hn v lm chm qu trnh thoi ha ca tinh bt khi bo qun bnh m. Cc cht hot ng b mt dng lm tng cht lng bnh m thng dng l cc dch c photphatit. l sn phm ph ca sn xut du thc vt. Cc dch c ny cha 50 70% photphatit, 20 30% du thc vt, 1 2% nc, 3 5% protein, 2 4% ng v

cc cht khc. Trong cng nghip bnh m ch dng cc dch c photphatit thc phm trong c cha trn 45 75% photphatit, mu sc khng c qu 3 5 mg iod trong 100 ml dung dch ( mu c xc nh bng cch so snh mu ca dung dch 1% photphit trong etxng vi mu ca cc dung dch iod nng khc nhau). Ngi ta cn dng cht to nh tng T 2 v T lm tng cht lng bnh m. T 2 v T l nhng sn phm thu c khi ch bin macgarin. Lng photphatit cho vo lm tng cht lng bt nho thng dng vo khong 0.5 1.0%, cn lng T 2 v T th dng khong 0.1 0.25% tnh theo khi lng bt. Hiu qu ca cht to nh tng c tng ln r rt khi ngi ta cho thm vo bt nho mt t cht bo v ung. 6.4. Cc acid thc phm oxi ha cc sn phm, ngi ta thng dng acid malic, tactric, xitric, octophotphoric Hu nh tt c cc acid ny u c trong thnh thn cc cht gy hng v cho bnh m. Ngi ta dng cc acid ny lm tng cht lng, c bit l trong trng hp chun b bt nho bng phng php rt gn. Khi chun b bt nho khng qua qu trnh ln men th ngi ta thng cho thm vo bt nho mt tp hp cc acid (v d acid citric v acetic), do hng v ca bnh m gn ging hng v t nhin. Khi chun b bt nho theo phng php rt gn th cho thm 0.15% acid citric, 0.4% acid acetic. Nu bt c gluten yu th ngi ta thng cho thm vo 0.1 0.3% acid octophotphoric vi liu lng 0.05 0.15% lm cho gluten trng n tt hn 6.5. Tinh bt h ha Tinh bt h ha hon ton th d dng ng ha v chm b va so vi tinh bt ha h b phn. Thm tinh bt h ha vo bt nho s lm tng thm hm lng ng trong bt nho v bnh c hng v thm ngon hn, mu sc v p hn, bnh lu bi6 thoi ha. Ngi ta dng 3 5% bt h ha. Lc u nho bt vi mt t nc nng (50 600C). Sau nho vi nc si (97 98%). Lng nc dng l 1 bt 3 nc, dch h c lm ngui n 32 350C ri trn vi bt nho. 6.6. Tc nhn x l bt 7.6.1. Cc cht c tc dng oxy ha

Cc cht c tc dng oxy ha c th c dng vi vai tr lm tng cht lng. Cc cht thng dng l Kali iodat (KIO3), Amoni pensuphat [(NH4)2S2O2], aicd aoscorbic Liu lng dng ca cc cht ny (tnh bng % theo khi lng bt nh sau): Kali iodat: 0.0004 0.0008 Amoni pensunphat: 0.001 0.02 Acid ascorbic: 0.001 0.005 Cc cht ny c tc dng lm gluten cht li, tnh cht vt l ca bt nho tr nn tt hn, th tch bnh tng ln, rut bnh n hi v trng hn (do sc t carotinoit b oxy ha). Cc cht oxy ha chuyn nhm sunfidril thnh disunfit c tc dng gim cng thy phn protein v lm c u trc ca protein cht li. Khi to thnh cc nhm disunfil th s lin kt ngang ca phn t protein tng ln, gluten tr nn n hi hn. * Ascorbic Acid [ Vitamin C, E300 ] + ADI: cha xc nh E300 c dng nh mt tc nhn oxi ha. Khi cho E300 vo bt nho, n s b oxi chuyn i thnh deascorbic acid. Ngoi ra, E300 cn c vai tr ci to cu trc. N lm tng tnh n hi ca gluten, lm cho gluten cht li, ci thin hnh dng ca bnh thnh phm. Liu lng s dng E300 (tnh bng % theo khi lng bt) l: 0.001 0.005. L cysteine c dng vi mt lng nh. L cysteine l gim nhng khuyt tt trong cu trc rut bnh trong giai an ln men nh cu trc t bo rut bnh b dnh li, rut bnh c l hng ln, xp khng u, c mu sm, mi v l. Ngoi ra, n cn nh hng n cu trc ca gluten trong qu trnh trn bt, lm cho cu trc ca gluten khng qu cht, lm cho bt nho c th n tt hn. 6.7. Cc ha cht khc nhiu nc trn th gii, ngi ta cn dng cc ha cht nh: mui ca acid octophotphoric, canxi sunphat hay amoni, cacbonat canxi, clorua amoni Cc photphat c tnh acid nh Ca(H2PO4) c tc dng lm tng tc ln men bt nho. Mui amoni l thc n tt cho t bo men. Canxi sunphat l cho gluten cht li, khng tng th tch bnh.

6.8. Chun b dung dch lm tng cht lng Cht dng tng cht lng phi phn b u trong khi bt nho. Nhiu nc thc hin vic b sung cc cht lm tng cht lng cng vi cc nguyn t vi lng ngay t cc nh my sn xut bt m. i khi cht lm tng cht lng c trn vi cht n no nh bt, tinh bt, cht bo, sau b sung vo bt nho. Ngoi ra, mt s nc, cht lm tng cht lng bt nho c s dng di dng dung dch.

7. Cht bo qun
Cc cht bo qun c dng ngn chn, km hm s pht trin ca nm mc v vi khun thermophilic. Calcium propionate c dng nhiu trong vic bo qun bnh m. UK , lng calcium propionate ti a c dng l 3000 ppm tnh theo khi lng bt. Vi lng dng ny th c th ko di thi gian bo qun ca bnh khong 2 3 ngy. Calcium propionate c dng nh mt cht ph gia kt hp. Ngoi ra, nu cn chng li s ph hy ca vi sinh vt th lng dng t nht l 2000 ppm tnh theo lng bt. Cht bo qun ch ngn chn s ph hy thc n ca vi sinh vt, n khng lm vi sinh vt cht. S cn thit c bn cho nhng sn phm nng trong thi gian bo qun l bao b tt c th gi sn phm c lu, bnh ni kh ro Mt s th bnh khng mun dng cht bo qun th c th s dng acid acetic (ML: GPM). N thng c cho khong 0.6 0.9% vo 12.5 dung dch ha tan. N khng km hm s pht trin ca nm mc tt nh calcium propionate nhng li c nhiu tc ng c li trong vic km hm s pht trin ca vi khun thermophilic khi cho vo bt nho vi mt lng nh trn trong iu kin pH ca bt nho l 5.2.

D. BO QUN BNH M 1. Nhng qu trnh xy ra trong khi bo qun bnh m

Nhit mt ngoi ca bnh m thi im ra khi bung l 140 1800C, cn nhit gia rut bnh lc l 95 970C. Khi a bnh vo kho bo qun th nhit ca bnh ngui i n nhit n nhit khng kh trong phng trong khong thi gian 2 -8 gi ty theo bnh ln hay nh, hnh dng bnh v khng kh quanh chng. Trong qu trnh ngui i v thi gian bo qun bnh m xy ra hng lot bin i:

+ Phn b li m gia v v rut bnh + Gim m ca bnh + Gim khi lng bnh + Thay i c cu tnh cht ca bnh. Bnh s tr nn mm do v n hi, acid ca bnh hi gim xung do mt s acid d bay hi thot i, hm lng ca cc cht ha tan do qu trnh thy phn to nn sau khi nng vn tip tc tng. Nu bo qun lu, bnh m s b u, v bnh m ngay sau khi nng hu nh khng cn nc, v m ca rut bnh tng 1 2% so vi m ca bt nho ban u. Trong khi bo qun v bnh ngui tng i nhanh, cn rut bnh th ngui chm hn. S chnh lch v nhit v m gia v v rut bnh to nn s dch chuyn m t rut ra v, do m ca v tng ln cn m ca rut gim xung. Nhng thay i trn lm bnh m c nhng bin i nh trng lng bnh m gim, bnh m u i. + So vi sau khi nng, trng lng ca bnh m gim khong 2.5 3.5%. T l gim trng lng ph thuc vo thi gian bo qun, vn tc lm ngui bnh, m ca bnh, trng thi ca v bnh, tr s ca bn mt ring phn. Bnh m c m cao, v mng v tr s ring phn ln th s b gim trng lng mnh hn. + Bnh m b u s lm gim cht lng bnh. V v hng thm ca bnh mt dn, v cng ca bnh tr nn mm do, tnh cht ca rut bnh b thay i kh nhiu. Tnh chu nn v n hi ca rut bnh gim xung, tnh cng v tnh d v nt tng ln (rut bnh n hi km v d b). Tnh ht nc ca rut bnh gim v hm lng cc cht ha tan trong rut bnh cng gim. Hng v ca bnh m cng b mt. Nguyn nhn ca qu trnh ny do s thay i trng thi ca tinh bt. Cc gel tinh bt to thnh trong qu trnh nng do b h ha th khng bn. Trong thi gian bo qun bnh m gel tinh bt b thoi ha. Cc ht tinh bt nh nc ra kt cht li vi nhau v gim th tch. Chung quanh ht tinh bt to thnh lp khng kh lm cho rut bnh b b. Cu to v nh hnh ca tinh bt h ha trong bnh m chuyn li thnh cu trc tinh th, trng thi ca tinh bt torn bt m v bt nho. Protein cng nh hng n qu trnh u ca bnh m, bnh cng cha nhiu protein th cng chm u.

2. Phng php gi ti ca bnh m

Mt s phng php c p dng bo qun bnh m nh:

+ Dng cht km hm s u ca bnh m, nh cho vo bt nho mt t bt u nnh, bt gluten ra lm tng hm lng protein c trong bnh m lm qu trnh u chm li; hay cho vo bt nho tinh bt h ha, ch phm Malt, mt mantoase, glucoase, dextrin, cc loi ng khc v acid lactic + Dng quy trnh cng ngh hn ch s u ca bnh m nh nho bt vi cng mnh v thi gian di, v bt hai ln... Ngoi ra, c th bc bnh m ngay sau khi nng bng lp mng chu nhit gi hng v ca bnh m c lu; hoc bc sau khi ln men kt thc bng mt lp mng c bit chu nhit tt, ri em nng nhit thp hn nhit nng khong 20C (khng cho hi nc thot ra). + Gi ti ca bnh m khi bo qun nh lm lnh ng bnh m 20 300C hoc bao gi tht k.
Vai tr ca ph gia thc phm Ph gia thc phm l cc cht c b sung thm vo thc phm bo qun hay ci thin hng v v b ngoi ca chng. S dng cht ph gia hp l theo ng quy nh s gip cho thc phm ngon hn, p mt hn, gi c lu hn m vn m bo an ton cho ngi s dng. Lm tng gi tr dinh dng B sung cht dinh dng c th l tr li phn dinh dng mt i do vic ch bin thc phm, hoc cho thm nhng cht vn khng c trong loi thc phm . V d nh bnh m, bt, go c cho thm vitamin B v khi xay phn ln v cm c nhiu loi vitamin ny b mt i. Cng nh vic cho thm i-t vo mui, thm vitamin A, vitamin D vo sa... Gi cho thc phm an ton, ti lu hn Thc phm thng b mt s vi khun, nm c, mc, men lm h hng. Cht ph gia c th gip bo qun, lm chm h thi, gi c phm cht v v hp dn ca thc phm. V d: sulfit c cho vo cc loi tri cy kh, nitrit v nitrat c cho thm vo cc loi tht ch bin nh xc xch, tht mui, tht hp... Mt s thc phm sau lun c cho thm cc cht ph gia c th gi c trong thi gian di: ung, thc phm nng, tri cy ng hp, bnh m... Cc loi thc phm c thm cht chng xy ha (anti-oxidant) trnh c mi, mt mu nh du, m, du gim...

Nn chn mua thc phm ca nh sn xut c uy tn m bo an ton.

Lm thay i b ngoi ca thc phm C nhiu cht ph gia c cho vo thc phm vi mc ch tng v b ngoi hp dn, l: - Cht lm cho mn n c m, khng kh cng, hi phng ln v gia v khng dnh vi nhau nh cht nh ha lecithin sa, lng trng, u nnh, glycerin gi m v cc gia v trong du gim, b lc... - Cht chng kh cng, ng cc, dnh li vi nhau nh canxi silicate, silicon dioxyd. Cc cht ny c tc dng ngn bt, ng, mui ht nc ri dnh li vi nhau. - Cht lm bt n, nh mui bicarbonate, bt n, natri phosphat hoc mt vi loi men, c dng khi lm bnh nng, bnh m... gip cho bnh mm xp, nh hn. - Cht ph gia gip cc nguyn liu d dng ha vo nhau. - Cht lm thay i axit, kim ca thc phm,nhm mc ch thay i cu trc, hng v cng nh tng s an ton ca mn n nh kali, axit tartaric, axit lactic, axit citric...

Cht to mu gip cho thc phm c v ngoi hp dn.

Lm tng mi v v sc hp dn ca thc phm Mt s cht mu c cng dng lm cho thc phm c v ngoi hp dn hn hoc phc hi mu sc nguyn thy ca thc phm; lm cho cc mn n khc nhau c cng mu; duy tr hng v vitamin d b phn hy v nh sng; to cho thc phm c dng v c trng, d phn bit. Theo nhiu chuyn gia, hu ht cc cht to mu thc phm u kh an ton. Ch c mt vi loi khi cho thm vo thc phm, ung, dc phm c th gy ra phn ng nh nh nga da, chy nc mi... Cht mu c th l ha cht tng hp hoc cht mu thin nhin ly t thc vt. Theo quy nh, hin c 32 cht mu c s dng, trong ch c 7 cht l tng hp. Cht mu thng c s dng l beta caroten (tin t vitamin A), nc c ci ng, c rt, ngh, bt lm t loi t paprika. Cc thc phm thng c pha thm mu l kem, thch, pho-mt, bnh, ko... Cht c mi v nho, du ty, vani c dng trong nc gii kht, ko hoc pha vi du gim, nc st u c ly t tho mc hoc do tng hp. Dng ng m bo an ton Hin nay, nhiu doanh nghip s dng ph gia trong ch bin, sn xut v bo qun thc phm. Tuy nhin, nhiu nh sn xut qu lm dng cc cht ph gia, dng qu hm lng cho php gy nguy hi n sc khe ngi tiu dng. Trn bao b, nhn mc liu lng ph gia c cng b mt cch mp m. Theo cc chuyn gia, cc ha cht dng lm cht bo qun u c nh m s bt u bng ch E ch ra rng chng l ha cht thc phm khng c hi nu dng ng liu lng. Nu

dng qu liu lng, s gy ra tc dng ph nh hng ti sc khe ngi tiu dng. Do , B Y t khng ch hm lng, nng ca tng cht khi s dng trong thc phm. Cc doanh nghip s dng cht ph gia th phi cng b r nng , hm lng trong thc phm ch khng th s dng mt cch mp m v liu lng nh hin nay. Vi nng cht bo qun cho php, khi vo c th s c thi ra ngoi theo h bi tit. Nhng khi vt qu nng , thn khng lc ht cht ny, lu ngy s tch t li gy nhim c cho con ngi. Nu nhim vo xng th tr khng ln c, thm ch s gy ung th cho xng v sau. Nu nhim vo no th khng pht trin c tr tu, vo gan s b bnh gan. V vy, vi cc loi thc phm ni chung, ngi tiu dng bng mt thng khng th xc nh c nh tnh v nh lng cht bo qun c trong thc phm. Do , khng nn mua cc sn phm mu qu le lot, khng c nhn hiu, ni xut x..., ch nn mua hng ha c ngun gc, xut x r rng, ca cc c s sn xut c uy tn, c cng b tiu chun cht lng ti cc c quan chc nng m bo sc khe.