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GVGD: C Trn Th Thu Tr

MC LC
PHN I: TNG QUAN V SN PHM ......................................................................... 2
I.

LCH S HNH THNH WAFER: ........................................................................ 2

II. GII THIU SN PHM: ...................................................................................... 4

PHN II: TNG QUAN V NGUYN LIU .................................................................. 6
I.

Bt m ..................................................................................................................... 6

II.

ng .................................................................................................................. 7

III.

Sa ....................................................................................................................... 8

IV.

Nc .................................................................................................................... 9

V. Cht bo ................................................................................................................. 9
VI.

Ph gia: .............................................................................................................. 10

PHN III: QUY TRNH CNG NGH BNH XP DNG TM................................ 11

PHN IV: THUYT MINH QUY TRNH ...................................................................... 12
I.

Phi trn: ............................................................................................................. 15

II.

Trng khun: .................................................................................................... 17

III.

Nng bnh ...................................................................................................... 17

IV.

Lm ngui: ........................................................................................................ 20

V. Pht cream, to lp bnh ..................................................................................... 20

VI. Ct nh hnh bnh: Sau khi p cream xong a v my ct ca bnh to
hnh cho bnh. .............................................................................................................. 21
VII. Bao gi ............................................................................................................... 21
TI LIU THAM KHO ............................................................................................... 24

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GVGD: C Trn Th Thu Tr

PHN I: TNG QUAN V SN PHM

I. LCH S HNH THNH WAFER:
Wafer xut hin cch y t rt lu, cui thi k Trung c v u thi k Phc hng.

Hnh 1: Wafer thi k u th k 17 vi cc loi khung nng st.

Wafer tip tc l mn trng ming quan trng trong cc th k sau . Nm 1766, mn
trng ming Php bao gm c wafer dng phng, dng cun trn v cannelons (mt loi
wafer ng) ph chocolate v mt tri cy.

Hnh 2: Wafer coffee lm t cng thc trong Claremont's The Professed Cook (London:
1769).

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Hnh 3: Wafer c dng khi bt nho ln men theo cng thc nm 1724.

Hnh 4: V nng wafer ca ngi H Lan trn than

Hnh 5: L nng bnh wafer vo th k 19.

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II. GII THIU SN PHM:

Wafer khng ging nh cc loi bnh biscuit khc, c v hnh dng ln phng thc sn
xut. N l nhng tm mng, nh. Cone wafer c lm bng cch cun cc cc tm hnh
trn, trong khi wafer dng ng cng l t di mng cun lin tc. Trong tt c cc trng
hp, chng u c lm t khi bt nho v nng nhanh gia hai b mt kim loi rt
nng.
a s bnh wafer u c nng gia cc tm phng v nng. Kch thc thng thng
l 370x240mm, 470x290mm, 470x350mm hoc 700x350mm v to cc tm wafer theo
cc kch c . Cc tm wafer c b mt theo hnh dng khun. Cu trc ca tm wafer rt
xp nh nn mt tm wafer c kch thc 470x290mm, dy 3mm ch nng 50 56g.
Ngi ta t khi n cc tm wafer ring l m thng ghp cc lp, gia mi lp l mt lp
cream. Thng thng, cc nh sn xut hay ghp 3,4 hoc 5 tm wafer vi 2,3 hoc 4 lp
cream. Sau , chng c ct bng dao hay dy kim loi, to hnh ch nht ri ng gi
hoc o chocolate. Phn trm cream trong book wafer kh cao.
Da theo nguyn tc trn m c rt nhiu dng wafer thnh phm. Do , hnh thnh cc
tm phng wafer l iu cn ch nht.
Bnh xp c th c phn loi theo nhiu cch:
-

Theo hnh dng bnh: hnh tm, hnh tr, hnh khi vung, khi ch nht, trn,.v.v..

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Theo cu trc v ngoi bnh: bnh c ph kem (chocolate hoc kem cc loi), bnh
khng ph kem.

Theo nhn bnh: nhn kem, nhn chocolate, nhn tri cy

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PHN II: TNG QUAN V NGUYN LIU

I. Bt m
Bt m l thnh phn ch yu trong v bnh xp. Bt m
c lm t ht la m bng cch loi b lp v ngoi v phi, sau
nghin tinh thu c bt c mu trng. Nu bt m lm t lp
alrong th s c mu trng ng, giu dinh dng, nhng li kh
bo qun.
C hai loi bt m l bt m trng lm t ht la m trng v
bt m en lm t ht la m en, hin nay nc ta ch nhp loi bt m trng.
Bng 1: Ch tiu quan trng nh gi cht lng bt m (TCVN 4359:1996)
Ch tiu
Vt l

Kch thc (qua ry 125mm)

>95%

Ho hc

10.5 14.5%

acid (oT)

<3.5

Gluten t

24 30%

Gluten kh

8 10%

Tp cht Fe (mg/100g bt)

<3

Ho l

Kh nng ht nc

63 65%

Cm quan

Mu

Trng hoc trng ng

Mi v

Khng c mi mc, chua, ng, v

l

Tp cht

Khng nhim t ct, khng b

vn cc

Su b, mc

Khng c

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Phng php nh gi cht lng bt m: theo TCVN 1895776 hoc TCVN

1874:1995.

m: phng php sy

mn: sng trn ry in vn tc 180 200 vng/pht vi kch thc ry d =

125mm

Mu sc, mi v: phng php cm quan.

nhim cn trng: sng trn ry v quan st.

Tp cht st: dng nam chm

Khi lng v cht lng gluten t: cn v kim tra mu, cng, n hi.

chua: phng php trung ho

Hm lng tro: v c ho mu

II. ng
ng, syrup to v ngt cho sn phm. ng kt hp vi acid amin to phn ng
Maillard, to mu c trng cho bnh.
ng trong sn xut bnh xp thng s dng ng Saccharose (RE, RS1),
ng trong sn xut chia lm hai loi, hng A v hng B. Trong sn xut thng c yu
cu v sinh ca ng theo TCVN 7270:2003.
Bng 2: tiu chun k thut theo TCVN 6959:2001
Ch tiu
Cm

Trng thi

Hng A

Hng B

Tinh th mu trng, kch thc tng i

ng u, kh, khng b vn cc.

quan
Mi, v

Tinh th ng hoc dung dch ng c

v ngt, khng c mi v l.

Mu sc

Tinh

th

mu Tinh th mu trng ng

trng, pha trong n trng, pha trong

nc

ct

cho nc ct cho dung dch

dung dch trong tng i trong.

sut.
Ha

Pol (oZ)

>99.7

>99.5

hc

Hm lng ng kh, %

<0.1

<0.15

Tro dn in, %

<0.07

<0.1

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Tp cht khng tan trong <60

<90

nc (mg/kg)
Bao b propylen (PP), ng gi kn.

Bao b
III. Sa

Trong cng ngh bnh xp sa thng dng di dng sa bt [TCVN

5538:2002]
Bng 3: ch tiu cht lng sa bt theo TCVN 5538:2002
Ch tiu
Ha hc

Ha l

Sa bt bo

Sa bt gy

m (%)

chua (oT)

20

20

Hm lng cht bo (%)

26 42

1.5

Hm lng m (%)

34

34

Ch s khng ho tan

1ml (50oC)

1ml (50oC)

Cm quan mn

Ht

ng

nht, Ht mn, kt dnh

khng qu to.

tt.

Mu sc

Vng

Vng nht

Mi

Mi

thm

c Mi

thm

trng, khng c mi trng

chua hay mi l.
V

V bo r, c v V t bo, khng

Tp cht

Vi sinh

ngt.

c v chua hay l.

Khng c

Khng c

Tng s VSV hiu kh, 5.104

CFU/g sn phm.
Nhm Colifom, vk/g sn 10

phm
E.coli, VK/g sn phm

Salmonella, VK/g sn

phm

0
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Nm men, nm mc,

VK/g sn phm

10

IV. Nc
Nc dng trong khu chun b v trn bt. Nc l nguyn liu, l xc tc, gy
thay i thnh phn nguyn liu, m bo cu trc cho sn phm khi nng. Nc cn t
tiu chun nc tiu dng. Nc ch yu kim tra vi sinh vt, cng, cm quan v mu
sc, c, mi v, hm lng cht hu c ho tan v kim loi nng. C th x l nc
bng phng php lc, lng trong, lm mm nc bng nhit hay ho cht, kh st trong
nc v kh mi nc.
V.

Cht bo

Shortening, b, bt ph mai u c th s dng trong sn xut bnh xp tng

thm cht lng cm quan. Hu nh rt t s dng hoc khng c, nu c ch dng pht
ln khun (khng c trong v bnh)
Bng 4: Ch tiu cht lng ca Shortening v b
Ch tiu
Cm quan

Ho hc

Shortening

[TCVN 6048:1995]

[TCVN 7400:2004]

Mu sc

Mu trng, trng ng

Vng c trng

Mi v

Khng c v l

Mi v c trng

Trng thi

Dng paste, mn

Mm, ng nht

Tp cht

Khng c tp cht l

Khng c tp cht

m, %

<0.1

< 16

Hm lng lipid, %

>96

>80

Ch s AV

<0.3

<0.3

Ch s PV

<5

Hm lng cht kh

<2

khng bo, %
Vi sinh

S vi khun hiu kh

Max104 CFU/g

Max104 CFU/g

Coliform

Max10 VK/g s.phm

Max10 VK/g s.phm

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VI.

GVGD: C Trn Th Thu Tr

Ph gia:
Cht to mu, to mi, thuc n: ch yu kim tra cm quan, tinh

khit, s dng theo s cho php ca B y t.

Ph gia to n: Natri bicarbonat hoc amoni cacbonat (c th khng cn

s dng v nc bc hi nhanh s gip n bnh)

Hng liu: vanillin, tinh du
Cht to nh: monoglycerid, lecithin, trng
Cht bo qun: vitamin C, BHA, BHT
Cht to mu: sunset yellow, tartrazine.

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PHN III: QUY TRNH CNG NGH BNH XP DNG TM

Hnh 5: Quy trnh sn xut bnh xp dng tm

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PHN IV: THUYT MINH QUY TRNH

Thnh phn khi bt nho ngh:
c im khi bt:
-

Trn to bt lng, m ln ti 35%

Mun cho thm cht bo: hu nh rt t hoc khng c, nu c ch dng pht ln

khun

Khng cn cho bt n v nc bc hi qu nhanh s lam n bnh

Nc v bt m l thnh phn chnh ca bt nho wafer, ngoi ra cn c cc nguyn liu

khc. Carey (Processing of wafer biscuits) cho rng bnh xp thng mi c phi hp mt
s thnh phn nhng khng phi tt c trong cc cng thc bt nho wafer. i vi mt s
ngi mun lm bnh wafer cn bn, Carey cng cung cp cng thc ban u nh bng
sau:
Bng 5: Cng thc bt nho wafer
Thnh phn

T l
Cng thc c bn

Cng thc tham

kho

Bt m

100

100

Cht bo

2.25

0.8 3.4

Lecithine (bt)

0.95

0.75 1

Lecithine (lng)

0.05 0.6

Bt trng

Trng ti

0.75 4

ng

1.05 3.5

Mui

0.25

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GVGD: C Trn Th Thu Tr

0.32

0.3 0.6

Amm.bic

0.75 1

Bt u nnh

1.4 3

Nc

137

Nm men (ln men 1h)

128 - 147
0.35 0.63

Lng nc hp thu trong bt nh hng trc tip n lng nc cn thit thm vo

c c qunh thch hp. Tt nht l s dng bt m c mnh t yu n trung bnh.
Wafer c v nht do cht lng du hoc cht bo s dng nn tt v mt mi v v
khng b i. Mt vi ngi cho rng thm mt lng nh bt ca cao hoc ng gip n
nh mi v wafer v ko di thi gian bo qun.
S dng bt sa hoc ng kh s to mu nu cho tm bnh, do nn trnh dng nu
yu cu tm wafer c trng nht nh. C th thm cht to mu tm bnh c mu
nh .Magie carbonate thnh thong c thm vo tm wafer d ly ra khi khun. C
ch cha c hiu r.
Cc thnh phn trn c th c so snh vi mt vi cng thc thng mi bn di:

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Bng 6: Cc thnh phn cng thc thng mi ca bnh xp

Thnh phn lm cream:

Cream chim lng rt ln trong bnh wafer thnh phm: i vi bnh thnh phm c 4 lp
bnh 3 lp cream th lng cream chim 70% khi lng ton bnh.
Kem cho wafer th c cng thc tng t nh bnh biscuit ngoi tr n bao gm mt lng
ng k nguyn liu ti ch(vn bnh).
Khi kem c qut ln mt bnh, cc mnh vn ny s trn ln vi kem v to ra hng v cho
bnh. Thnh phn ny c th chim n 25% lng kem.
Cream pht b mt c th chn ty theo s thch v iu kin sn xut. V d:
Bng 7: Cng thc phi trn cho tng loi bnh xp
Cng thc

Wafer

kem

socola

Wafer da

Wafer cam

Wafer

Wafer c

vanila

ph

Bo

28,04

30

30

28,57

31,58

ng

42,05

45

45

42,86

47,37

SMP

3,27

4,76
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Cht

GVGD: C Trn Th Thu Tr

to 0,1

0,1

0,1

0,1

0,1

0,1

0,1

0,1

hng*
Acid citric*

0,1

Bt cca

3,27

Cht mu*

0,1

Vn wafer

23,37

Khi lng 100

0,1

0,1

25

25

23,81

21,05

100

100

100

100

35,4

35,4

33,72

36,13

tng
Lng

bo 33,41

tng
*

Nhng nguyn liu ny mang tnh c lng.

I. Phi trn:
Mc ch: Khuy trn to iu kin t hm lng cht kh ti u v c
qunh ca khi bt c cht lng tm wafer nh . Khng kh c th ln vo khi
bt v n s t t i ra khi qu trnh phi trn ngng li. iu ny gy kh khn
trong vic xc nh c qunh v nht ca khi bt, cng nh vic xc nh
lng nc cn thit.
Cch tin hnh:
-

i vi bnh wafer, trong qu trnh phi trn, ngi ta khuy khi bt vi tc

cao. L do: phn tn cc thnh phn vo nc, ngn cn vic hnh thnh khung
gluten. Nu khung gluten hnh thnh, n s lm nght li lc v van ti thi im
rt vo khun. C th ngn cn hnh thnh mng gluten nu s dng nc lnh v
bt khng b ht m trc khi qu trnh khuy trn bt u.

Sau khi khuy trn, khi bt c lc qua li loi b thnh phn khng tan
hoc vn cc v cc mng gluten hnh thnh. T bn ny, khi bt s c bm
vo mt bn cha nh gn l nng hoc bm thng vo l nng v tr v bn
cha. c qunh s gim theo thi gian nn thi gian khng nn qu lu. Hin
tng ng cn cng xy ra, do bn cha lun c khuy lin tc mt cch nh
nhng.

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Bn cht ca qu trnh trn:

Trn ln nhiu thnh phn khc nhau to mt khi ng nht.
Phn tn rn trong lng hoc lng trong lng.
S ho tan rn vo lng
Thit lp ch nhit cho hn hp.
Thng kh khi bt gim t trng.
Trn bt nho nho trong thit b thng ng, cho nhiu nc v bm i bng ng
bm.
Cc bin i ca nguyn liu din ra trong qu trnh trn:
Qu trnh trn bt l mt qu trnh c l, do vy bin i v vt l s l ch yu, ngoi
ra cn c nhng bin i v ho hc, ho sinh, ho l, cm quan.
Bin i vt l
Bin i v hnh thc: t mt hn hp cc vt liu ri ban u to thnh mt khi ng
nht khng tch ri, do, n hi.
S gim v th tch do cc nguyn liu lin kt cht ch vi nhau, gim khi lng
ring, s tng nhit do ma st trong qu trnh trn bt.
S thm thu cc cht to mu, hng, v vo khi bt.
Trong khi bt nho c pha kh do tch lu bt khng kh trong qu trnh nho.
Bin i ho l
S ho tan ca nguyn liu ng.
S trng n ca ht tinh bt la m do ht nc.
Cc thnh phn ri rc lin kt vi nhau to khi ng nht, khi lng ring tng,
nht tng.
Bin i ho sinh:
Di tc dng ca h enzim amylase, protease, lipase s thu phn tinh bt, protein,
lipid to thnh cc phn t n gin hn.
Bin i cm quan:
Thay i trng thi nguyn liu t ri rc thnh khi do dai, thay i mi v do b
sung cc nguyn liu to mi v, thay i mu sc.

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Hnh 6: Thit b trn

II. Trng khun:
Mc ch: To hnh cho tm bt trn khun nng
Thit b:

Kch thc thng thng 370x240mm, 470x290mm, 470x350mm,

700x350mm

Hnh7: Mt s b mt khun nng

Cch thc hin: phun bt thnh tng dy ln b mt di ca khun nng, b
mt trn p li to thnh tm.
III. Nng bnh
Mc ch cng ngh:
Nng bnh l giai on phc tp v cng l khu quan trng nht ca k thut sn
xut bnh. Nng bnh c mc ch ch bin, gip lm chn bnh, gip bnh c mu sc
p, Ngoi ra khi nng bnh, m ca bnh gim xung thun li cho qu trnh bo
qun. Do nng bnh cng c mc ch bo qun.
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Nng bnh trong sn xut bnh xp cn c mc ch to hnh sn phm (v khung

gluten hnh thnh ngay trong qu trng nng), sau khi nng bng thit b nng c bit
bt bnh s tr thnh nhng tm mng sn sng giai on pht cream.
a vo l nng : nng trc tip
Qa trnh nng gm hai giai on: lm chn bnh v sy kh bnh
Cc bin i ca nguyn liu:
Vt l:
Nhit : Nhit bnh thay i khng ngng trong qu trnh nng. Nhit b
mt bnh tng dn, sau gim i v n cui giai on nng nhit bnh t 105oC.
m: Song song vi s thay i nhit trong qu trnh nng cn xy ra s thay
i m.
Th tch: C s thay i th tch l do tc dng ca cc kh c to ra khi phn hu
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.
Ho hc:
Giai on lm chn bnh: nhit cn phi i vo bnh qu trnh chn xy ra, khng
nn cho qut hot ng
Protein: bin tnh 60-70oC(nh nc, ti to cu trc to ra mng
khung ca bnh)

Glucid (tinh bt): chn khi n bt u h ha v t nht ti a v khi

n ht nc s trng n dn n v ht v gii phng ra phn t tinh
bt v bm vo khung gluten

Qa trnh chn kt thc khi mc h ha ti tm bnh t mc ti a

Giai on sy kh bnh: bin i chnh l qu trnh mt nc
Giai on ngng t m: khi mi cho bnh vo l, m ngng t trn b mt bnh,
m c khuynh hng di chuyn t ngoi vo trong hn l trong ra ngoi. Qa trnh ny c
li v tinh bt cn hp thu nc.
Giai on di chuyn m: xy ra khi bnh nng u

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Ho l
S thot hi m: trung tm ming bt c lm nng ch yu bng s dn nhit t
b mt, nu b mt bnh c t nng nhanh khng nhng lm cho lp gia ca bnh
kh kh hn m cn lm cho mu bnh b thay i nhanh hn.
Nu tip tc tng nhit nng th mu bnh s thay i trc khi lp gia ca bnh
c lm kh. Do vic nng bnh i hi phi c nhng iu kin v nhit v thi
gian nng thch hp cho php s thay i v cu trc, mu sc b mt, kh ca lp
gia bnh t yu cu. Nhng loi bnh dy hn cn thi gian nng lu hn nhit
thp hn t c kh thch hp. Nhng loi bnh nh hn v mng hn c
nng nhit cao hn v thi gian ngn hn.
S mt nc ca bnh c lin quan n nhit , dng nhit i qua v m b mt.
Khi nhit trong l trn 100oC, c s chuyn pha ca nc, hi m s thot ra t b mt
bnh.
Ho sinh: Khng ng k do nhit cao.
Sinh hc: Khng ng k do nhit cao.
Cm quan:
Mu sc: Trong sut qu trnh nng, mu bnh s chuyn dn sang mu
vng nu. C nhiu nguyn nhn dn n s thay i mu ny nhng ch
yu l do phn ng Maillard xy ra nhit khong 150-160oC v xy ra
nhanh hn mi trng kim nh. Ngoi ra mu bnh cn do phn ng
Caramen.
Mi: Do hai phn ng Maillard v Caramen cng to ra mi thm c trng
cho bnh.
Phng php nng bnh xp
Nho trn xong pht bt nho ln khun (v nng)
L nng trc tip bng la: ga (thng s dng), du,
Nhit l nng : la xanh, nhit l khong 1000 oC, thi gian nng ti a 2 pht
L nng dng tm c t nng trc n 200oC (ph thuc tnh cht bt nho m
nhit nng c th thay i trong khong 100-250oC).
Bt bnh c dn theo bng ti i vo l.
Nng thng thng trong 15 giy.

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Hnh 8: L nng

IV. Lm ngui:
V bnh sau khi nng c a qua h thng lm ngui: bung, t lm ngui
chun b trng cream v xp lp to hnh. Trong qu trnh lm ngui phi iu khin
m khng kh thp trnh tng trng ht nc tr li lm mn bnh

Hnh 9: Thit b lm ngui

V. Pht cream, to lp bnh

Nhn bnh c th c lm t nhiu nguyn liu khc nhau ty theo th hiu tiu dng.
Cream lm nhn c trn ring trc mt thit b ring sau c ph ln v bnh.
S lp bnh c th nhiu hay t ty thuc vo nh sn xut. Ti thiu l mt lp cream v
d nhin lp cui cng phi l lp v bnh.
C th trn cream pht ln b mt bnh vi t l: 40% cht bo, 40% ng, 20% nc
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C khay cho cream chy xung, p cream v a v my ct

Hnh 10: My phch cream, to lp bnh

VI. Ct nh hnh bnh: Sau khi p cream xong a v my ct ca bnh to

hnh cho bnh.
VII.

Bao gi

Ty theo nh sn xut m c th ng gi ln nh ty . Thng dng bao b plastic trng

bc hoc bao b bc thic.

Hnh 11: thit b bao gi

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MT S VN THNG GP:
1. Lp o chocolate ca wafer b nt v - ti sao gii php:
L do gy ra vn ny l s hp th nc bi banh xp v s gin n ca n sau ny.
Cho nn phi ch cht lng ca vic ph lp o chocolate v nhng vng khng c
ph ht hay thm ch nhng l chm kim trong lp o cng to ra nhng v tr cho nc
t khng kh vo.
Hm m ca bnh wafer rt thp to cho bnh c gin nht nh. m cn bng
tng i (ERH) ca bnh xp cng rt thp v thp hn nhiu vi m tng i ca
hu ht iu kin khng kh. iu ny ngha l truyn lc t nhin l nc t khng kh s
ngng t ln b mt bnh, n c hp th v khuch tn qua cc lp. Khi m
tng ln, bnh s bt u phng ln v gy ra p lc ln lp o chocolate khng n hi
lm n sau s b nt ra. Barron (1977) ch ra rng mi 1% m tng ln, nhng lp
bnh s b phng ln khong 0,33 n 0,42% so vi ng knh ban u.
Thi gian nhng vt nt tr nn r rng th khc nhau ty thuc tnh cht ca lp p
ph v hm m bnh ban u. m tng i ca khng kh xung quanh cng s nh
hng n mc phng n ca bnh: m tng i cng cao, chnh lch m cng
ln v s dch chuyn m cng nhanh. Mt cch hn ch nh hng ny l m bo
vic bao gi sn phm phi cht v v th c th hn ch ti thiu th tch khng kh trong
sn phm.
2. Vn vi s hnh thnh gluten trong bt wafer:
S hnh thnh gluten khng mong mun trong bt lm bnh wafer v n c th dn n s
tc nghn trong ng ng ca h thng phn phi bt. iu ny c th dn n s phn
phi bt khng u trn bng ti v hnh thnh nhng tm wafer khng hon thin.
S hnh thnh gluten ph thuc 3 nhn t chnh: s c mt ca protein trong bt, s
hydrate ha protein (do cho thm nc vo bt) v nng lng truyn vo sut qu trnh
khuy. Trong khi bt nho, t l nc vi cht kh thng cao gim nht khi
bt n mc m s hnh thnh gluten khng th din ra (Cauvain and Young, 2000).
D vy, khi bt nho thng c bm tun hon qua nhng b cha ngn cn vic
cht kh b phn tch khi n ng yn v iu ny c th gy ra s bin dng mt s
vng trong h thng ng dn.

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Wafer biscuit

GVGD: C Trn Th Thu Tr

S tun hon ca bt nho l cn thit, trong trng hp c tnh nguyn liu hay thnh
phn khi bt s phi c thay i gim thiu vn . H thp hm lng protein
trong bt s dng l cch r rng nht lm gim kh nng hnh thnh gluten. iu ny
c th c thc hin bng cch s dng bt m nghin mm hn hay yu hn. Cng c
th s dng phn on giu tinh bt, t protein t bt tch bng khng kh.
Ngoi ra c th thay th t l bt tiu chun vi bt x l nhit. Qu trnh x l nhit s lm
bin tnh protein v hn ch kh nng hnh thnh mng gluten nhng s nh hng n
kh nng hp th nc, v tng lng nc thm vo l cn thit gi nht khi bt
theo ng tiu chun. Mt cch khc lm gim s hnh thnh gluten l thay th mt t l
bt chun vi tinh bt m hay tinh bt khc ph hp.
H thp hm lng protein ca bt s dng trong khi bt nho c th gy ra nhng nh
hng bt li ln bn ca wafer, lm chng yu t hn v d xy ra nhng bin i vt
l hn.

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Wafer biscuit

GVGD: C Trn Th Thu Tr

TI LIU THAM KHO

1. Bi c Hi, K thut sn xut bnh v ko T2, NXB H Cng nghip nh,
1975.
2. L Ngc T (Ch bin), Ho hc thc phm, NXB KH&KT, 2003.
3. L Ngc T (Ch bin), Ho sinh cng nghip, NXB KH&KT, 2000.
L Bch Tuyt (Ch bin), Cc qu trnh cng ngh c bn trong sn xut thc
phm, NXB GD, 1996
4. Duncan J.R Manley, Buiscuit, cookie and cracker manufacturing manuals
Manual 1, Woodhead Publishing Limited, England, 1998.
5. Duncan J.R Manley, Buiscuit, cookie and cracker manufacturing manuals
Manual 2, Woodhead Publishing Limited, England, 1998.
Duncan J.R Manley, Buiscuit, cookie and cracker manufacturing manuals Manual
3, Woodhead Publishing Limited, England, 1998
6. http://books.google.com/books?id=tKbu1icH5oYC&pg=PR14&dq=%22wafer+bis
cuits%22&cd=2#v=onepage&q=%22wafer%20biscuits%22&f=false
7. http://books.google.com/books?id=EKGUPlEwP5MC&printsec=frontcover&s
ource=gbs_v2_summary_r&cad=0#v=onepage&q=wafer&f=false

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