B CNG THNG TRNG I HC CNG NGHIP TP H CH MINH VIN CNG NGH SINH HC V THC PHM --------

GVHD : Th.S H XUN HNG SVTH : NGUYN MNG DUY 10050941

NGUYN T. THY HNG 10057681

Tp. H Ch Minh, thng 6 nm 2013

DANH SCH SINH VIN THC HIN

H TN SINH VIN

M S SINH VIN

PHN CNG NHIM V

NGUYN MNG DUY

10050941

Khi nim Mc ch Phn loi Cc yu t nh hng n s ht nc ca bt Cc bin i trong qu trnh nho bt

NGUYN TH THY HNG

10057681

Cc yu t nh hng n qu trnh nho bt. Xc nh cht lng bt nho Yu cu bt nho sau khi nho Thit b

MC LC 1. 2. 3. 4. 5. Khi nim bt nho ................................................................................................................ 1 Mc ch nho bt .................................................................................................................. 1 Phn loi bt nho .................................................................................................................. 1 Cc yu t nh hng n s ht nc ca bt: ................................................................. 2 Cc bin i trong qu trnh nho bt ................................................................................. 3 5.1 Cm quan .............................................................................................................................. 3 5.2 Vt l ..................................................................................................................................... 3 5.3 Ha sinh ................................................................................................................................ 3 5.4 Ha hc ................................................................................................................................. 6 5.5 Ha l .................................................................................................................................... 7 6. Nhng yu t nh hng n bt nho v qu trnh nho. ................................................... 7 6.1 Nhit nho........................................................................................................................ 7 6.2 Cng nho ..................................................................................................................... 8 6.3 Thi gian nho...................................................................................................................... 8 6.4 Cc cht hot ng b mt .................................................................................................. 9 6.5 Cht oxi ha: ...................................................................................................................... 10 6.6 Cht kh ........................................................................................................................ 10

7. Yu cu ca khi bt sau khi nho. ....................................................................................... 11 8. Xc nh cht lng bt nho. ............................................................................................... 12 9. Thit b nho bt. ..................................................................................................................... 15 KT LUN .................................................................................................................................. 19 TI LIU THAM KHO PH LC

M U Bnh l mt mn n im tm c t lu i, bnh c phn thnh nhiu loi da vo m ca bnh, da vo cc phng php to hnh hay phng php lm n.Vi nhng loi bnh nh sandwich, biscuit cng vi bnh cookie l dng bnh nng rt thng dng v tin li, chng c mi v thm ngon v hp dn. Ngoi ra cn c nhiu loi bnh nh bnh cake, waferang ngy cng c bit n nhiu hn. Hin nay th bnh c sn xut vi s lng kh ln, mi v v hnh dng bnh phong ph hn. Chng khng ngng c i mi v mi mt p ng th hiu ca ngi tiu dng , chng hn nh b sung thm thnh phn dinh dng cung cp cho c th. to ra nhng chic bnh thm ngon i hi nh sn xut phi c nhng nguyn liu cht lng cao cng vi cng thc lm bnh ring cho mi loi bnh, trong cng thc lm bnh th cng on nho trn l quan trng bi v cng on ny quyt nh n cht lng bt nho, kh nng trng n , n hi ca khung gluten v tt c nhng yu t ny quyt nh n cht lng bnh. Trong cng on nho trn bnh ta cn quan tm n nhng nh hng n qu trnh nho trn, bin i ca bt nho hay yu cu ca bt nho sau khi nho ph hp vi tng loi bnh Chng em xin chn thnh cm n c H Xun Hng gio vin ging dy mn Cng Ngh Sn Xut ng Bnh Ko to iu kin chng em tip xc vi ti Tm hiu v qu trnh nho bt chng em c th hiu r v s bin i hay cc yu t nh hng n qu trnh nng cao kin thc.

Cng ngh sn xut ng bnh ko

GVHD: Th.S H Xun Hng

1.

Khi nim bt nho Bt nho l h pha phn tn ca 3 pha: rn (gluten), lng (nc t do, protide ha tan, cc cht kh ha tan: mui, ng v cht ha tan khc), kh (nu s dng trng)

2.

Mc ch nho bt - To bt nho vi nhng tnh cht cu trc, m thch hp chun b cho qu trnh to hnh sau ny - Kt hp thng nht cc thnh phn, phn b u nguyn liu

3.

Phn loi bt nho Da vo tnh cht, bt nho c phn chia:

Hard dough (bt nho cng) + Trong cng thc lm lng ng v cht bo thp v th bt nho c tnh cht: dai do do mng gel pht trin. + Loi bt nho ny rt thch hp cho bnh cracker (cu trc cng, gin)

Soft dough (bt nho mm) + Trong cng thc lm bnh hm lng ng, cht bo cao v th bt nho c tnh cht: rt mm; khng dai do, n hi. V ng v cht bo nh hng n s to gel cho nn mng gel khng pht trin v gn nh khng pht trin + Loi bt ny thch hp cho cc loi bnh nh l bnh cookie, bnh bng lan

Hard weet, semi weet dough (bt nho ng) + ng v cht bo chim gi tr trung bnh trong cng thc lm bnh v th bt nho c tnh cht: khng mm, khng cng. Bi v mng gel pht trin mc trung bnh + Thch hp cho cc loi bnh: biscuit mm, bnh cake (do s dng bt nho a dng)

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GVHD: Th.S H Xun Hng

4.

Cc yu t nh hng n s ht nc ca bt: Qu trnh nho bt thc s l qu trnh bt m ht nc trng n to ra mng gel, cu trc bt nho. V th chng ta cn xt n cc yu t nh hng n s ht nc ca bt

C ht bt: chnh l ht tinh bt, kch thc ht tinh bt nh, mn, tit din b mt tip xc vi nc cng ln dn n tc ht nc cng ln m bt: m bt m thp th kh nng ht nc cng cao v ngc li m cng cao th kh nng ht nc cng thp. m bt gim 1% th kh nng ht nc tng 1.6 ln Hm lng v cht lng gluten: Trong qu trnh nho, gluten c th ht nc gp 200 ln so vi chnh bn thn chng. Tuy hm lng gluten trong bt m t nhng kh nng ht nc cao hn, v th gluten cng gp phn quyt nh qu trnh ht nc ca bt. i vi bt m c hm lng gluten cao, cht lng tt th kh nng ht nc ca bt cao Hm lng tinh bt: Bt m c hm lng tinh bt cao. Kh nng ht nc ca tinh bt nhit nho 22 - 250C ch ht 30% so vi khi lng chnh bn thn chng. Hm lng tinh bt chim khong 80 -86% tng khi lng bt m, kh nng ht nc ca tinh bt thp hn gluten, nhng do hm lng chim rt cao cho nn chng cng nh hng n s ht nc ca bt. Nu hm lng tinh bt cng cao th kh nng ht nc cng cng tng. Kh nng ht nc ca tinh bt ph thuc vo nhit . Ti nhit h ha, tinh bt ht nc gp 3000 ln so vi chnh bn thn chng. Nhng nhit thng kh nng ht nc ca tinh bt b hn ch (ch c 30% so vi bn thn chng). [1], [2] Nhit nho: nhit mi trng cng cao tc ht nc cng nhanh, nhng nu tng qu cao ti nhit bin tnh, nh hng n kh nng ht nc ca bt. Khi kh nng, tc ht nc gim t ngt. Cht bo, ng, mui, sa + Khi c mt ca cc cht rn: ng, sa bt, mui s cnh tranh ly nc ha tan, gim kh nng ht nc ca bt. i lc gia ng - nc ln hn i lc ca bt - nc, cho nn ng ht nc trc, lm gim kh nng hydrat ha ca gluten (s hydrat ha b gim i, gim tc ht nc, khung gluten pht trin khng cao). Lng ng tng 1% th kh nng ht nc ca bt gim 0.6% + Cht bo lng lm gim kh nng v tc ht nc ca bt (to mng mng ngn cn s ht nc ca bt, tinh bt) + Cht bo rn t nh hng n s ht nc ca bt

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GVHD: Th.S H Xun Hng

+ Sa, trng: tng hm m ca bt, tng tc ht nc ca bt. [3] 5. Cc bin i trong qu trnh nho bt Cm quan Vt l Ha sinh Ha hc Ha l

5.1 Cm quan Trng thi: ban u l nhng phn t ri rc, sau khi nho trn to thnh khi bt nho ng nht Mu sc: mu khng ging nh ban u trc khi nho bt, l tp hp tt c cc mu c trong khi nguyn liu. Nh l mu vng ca trng, b; mu trng ca sa;... Mi v: tp hp cc mi v ca cc hp phn c trong bt nho

5.2 Vt l Th tch gim: Khi bt dng ri rc th khng kh chui vo nhng phn t ri rc , gia cc phn t ri rc c cc l trng. Khi nho bt l trng khng cn na, v th th tch khi bt gim. Nhng trong qu trnh nho bt, cc cht ht nc trng n, khng kh lt vo trong khi bt lm cng lm tng 1 phn th tch khi bt Khi lng ring: th tch khi bt gim xung ng ngha vi vic khi lng ring tng ln (D = m/V). i vi bnh lm n bng phng php sinh hc: khi lng ring khng tun theo quy lut mt d th tch khi bt tng S ha tan: Nu trong qu trnh nh kem cc phn t ban u: mui, ng, cha ha tan ht th cng on nho ny s ha tan hon ton cc phn t

5.3 Ha sinh Bin i Khi cc phn t protein b bin tnh tp hp li thnh mt mng li khng gian c trt t gi l s to gel.

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GVHD: Th.S H Xun Hng

Khi protein bin tnh th cc cu trc bc cao b ph hy, lin kt gia cc phn t b t, mch peptit b gin ra, c nhm k nc n pha trong by gi xut hin ra ngoi. Cc mch polypeptit b dui ra (trong iu kin gia cng nht nh) tr nn gn nhau, tip xc vi nhau v lin kt vi nhau m mi v tr tip xc l mt nt, phn cn li hnh thnh mng li khng gian ba chiu v nh hnh, rn, trong c cha y pha phn tn (H2O). Khi c s sp xp li cu trc, trt t sp xp b o ln hnh thnh lin kt mi: protein-protein, protein-nc. Cu trc mng gel l nhng phn t proein nm nt mng nht cc phn t nc bn trong, cho nn lc tng tc gia protein - protein cn bng vi lc tng tc protein - nc. Cc nt mng li c th c to thnh do tng tc gia cc nhm k nc. Khi nhm ny gn nhau tng tc vi nhau hnh thnh ra lin kt hydrophop (k nc hay a bo), cc phn t nc bao quanh chng b y ra v chng c khuynh hng t li. Tng tc a bo thng c n nh v tng cng khi tng nhit , lm cho cc mch polypeptit st li gn nhau hn, khin cho khi gel tr nn cng hn. Cc nt li c th c to thnh do cc lin kt hydro gia cc nhm peptit vi nhau. Lin kt hydro l lin kt yu, to ra mt linh ng no gia cc phn t, do lm gel c c do nht nh. Cc nt li c th do cc lin kt tnh in, lin kt disulphua, ... Trong bt m ch c gluten to nn mng gel. Tinh bt chim hm lng cao nhng khng ng vai tr quan trng trong sn xut bnh. Tinh bt khng c kh nng to gel trong iu kin nho bt, tinh bt ch to gel khi h ha, ngui v c nht thch hp. Ti cng on nho bt khng c qu trnh gia nhit cho nn khng xy ra qu trnh h ha v cng khng c s to gel ca tinh bt (ch h tr cu trc bt nho). Tuy nhin khi nho bt, tinh bt ht nc trng n, lm tng nht bt nho, gp phn kt dnh, bt nho ng nht, to hnh d dng. Cc phn t c th nh ln khung gluten (mng gel do protein hnh thnh), gp phn ng to gel gluten.

Enzyme thy phn tinh bt, protein, lipit to thnh cc phn t n gin S ln men ru: t0opt = 25 350C, pH = 4 6 khi bt tch t ru, CO2. S ln men lactic bi vi khun lactic Khi nho bt lm n bng phng php sinh hc: Th tch khi bt tng ln, khi lng ring ca bt nho khng theo quy lut { Qu trnh to gel

Cu trc mng gel (khung gluten) + Cu trc bc cao b ph hy

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GVHD: Th.S H Xun Hng

+ Mch polypeptit gin di + Nhm k nc l ra ngoi + Sp xp li cu trc Lin kt protein protein > lin kt protein nc => protein ng t (s tp hp khng c trt t ca cc phn t protein, to thnh khi ln v th) v ngc li khi protein-nc > protein-protein th protein ha tan. Qu trnh hnh thnh gel khi lin kt gia protein protein = protein nc. Trong mng gel lin kt S-S- lm mnh hn cho cu trc khung gluten, lin kt hydro l lin kt km bn nhng s lng lin kt nhiu. Glutenin v gliadin mch di lin kt vi nhau bng lin kt disulphua. Cc giai on to gel

+ Ht nc, trng n (hydrat ha): protein hp th cc phn t nc cc phn c cc to lp nc dy bao quanh ngoi phn t trng n + Bin tnh v gin mch (lin kt bc cao b ph v): cc cu trc bc 3, 4, phn v nh hnh b phn hy lin kt gia cc phn t b t cu trc bc 2 b ph v + Tng tc trt t gia cc protein: cc nhm bn ca acid amin trc n bn trong, by gi l ra ngoi. Cc mch polypeptit b dui ra, gn nhau, tip xc vi nhau hnh thnh mng li khng gian 3 chiu m mi v tr tip xc ca mch l 1 nt. Cc phn cn li hnh thnh mng li khng gian v nh hnh, rn, trong cha y pha phn tn l nc + Tp hp cc phn t protein: nh hng tp hp hnh thnh cc lin kt mi (lin kt S-S-, hydro, tnh in, tng tc protein protein, protein nc, ) S hnh thnh bt nho + Glutein hp th nc + Bin tnh + To gel + By cc phn t nc vo bn trong mng gel + Nhng tiu phn gluten ban u hnh thnh nhng mng mng bao quanh cc ht tinh bt v nhng hp phn khc

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GVHD: Th.S H Xun Hng

Vai tr mng gel + Tnh d ko dn: c th thay i hnh dng thng qua qu trnh sn xut + Tnh khng thm kh: gi kh to ra, trng n c

+Tnh n hi: khi bt c kh nng trng n, gi kh hnh thnh cu trc xp cho sn phm + Kh nng gi nc cao: sn phm c mm sau khi nng 5.4 Ha hc Qu trnh nho bt to nhng lin kt ha hc mi (do qu trnh hnh thnh mng gluten) + Lin kt k nc protein protein + Lin kt a nc protein nc gia cc nhm c cc ca protein + Lin kt hydro gia cc peptit vi nhau + Tng tc gia cc nhm a bo + Lin kt S- S+ Lin kt tnh in: lc ht cc nhm tri du, lc dy cc nhm cng du qua ion a ha tr Khi thm nc, mui v nho trn trong 10 - 20 pht cc protein ca gluten s hp th nc, nh hng, sp xp li thnh hng v gin mch tng phn, nn s lm pht sinh cc tng tc a bo v hnh thnh cc cu ni disulphua mi (qua phn ng trao i -SH/-S-S-). Mt mng protein ba chiu c tnh nht n hi c thit lp, dn dn nhng tiu phn gluten ban u bin thnh nhng mng mng bao ly xung quanh cc ht tinh bt v nhng hp phn khc c trong bt m. Khi bt tr thnh n hi v d chy. Thng th loi bt "mnh" cn phi c thi gian nho trn di bt nho thu c c tnh c kt cao. Vi loi bt "yu", nu cng v thi gian nho trn qu mc no , s lm ph hy nt cu disulphua (nht l khi khng c khng kh) v bt s chy.

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GVHD: Th.S H Xun Hng

5.5 Ha l nht tng, qu trnh ht nc trng n ca gluten v tinh bt lm tng nht ca bt nho. Tnh cht lu bin thay i: to thnh khi ng nht, c tnh c kt cao, cht ch so vi ban du. Ty theo loi bt nho m tnh cht c s khc nhau: bt nho mm th cu trc rt mm v khng dai do, n hi; bt nho cng c cu trc dai do, n hi,... Ht tinh bt trng n do ht nc, cht rn ha tan, hydrate ha gluten to mng gluten. [4]

6. Nhng yu t nh hng n bt nho v qu trnh nho. 6.1 Nhit nho Trong qu trnh nho trn th nhit tng ln do qu trnh ma st khi bt tip xc vi thnh thit b,hoc nhit t s hydrat ha bt, ng thi nhit cng chu nh hng bi nhit ca cc thnh phn, kch thc v loi thit b trn, qu trnh trn (thi gian v tc ), nhit phng. Nhit nho nh hng n vn tc, kh nng ht nc ca protein v tinh bt, nh hng n s hnh thnh cc lin kt trong mng gel ng thi cng nh hng n thnh phn ng to gel ca protein bt m. Di tc dng ca nhit cao, kh nng ht nc v vn tc ht nc ca tinh bt tng da trn tnh cht cu trc ca ht tinh bt. N bao gm 2 cu t l amiloza v amilopectin, amiloza d ha tan trong nc m to nn dung dch c nht khng cao cn amilopectin ch ha tan khi un nng v to nn dung dch c nht cao hn, amilopectin hp th cng nhiu nc khi nhit tng. ng thi nhit cao protein b bin tnh tp hp li thnh mt mng li khng gian c trt t gi l s to gel. C s hnh thnh cc lin kt mi trong mng gel ny, nhit tng lm cho cc mch polypeptit st li vi nhau,cc tng tc a bo c tng cng v n nh, khin cho khi gel tr nn cng hn. Cc nt lin kt trong mng gel cng c th do cc lin kt tnh in, lin kt cu ni gia cc nhm tch in ngc du hoc do lin kt gia cc nhm tch in cng du qua cc ion a ha tr, lin kt disulfua gia glutelin v gliadin. Lin kt hydro l lin kt yu, to ra linh ng gia cc phn t vi nhau nn lm cho mng gel c do nht nh, nhng khi tng nhit cc lin kt hydro b t dn n gluten trng n nhanh nhng vn nt , kh nng gi kh km. Gluten trng n trit nht 40oC, khi nhit tng trn 55 70oC tinh bt s b h ha ht nc trng n mnh, khi nht ca huyn ph tinh bt tng mnh v

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GVHD: Th.S H Xun Hng

cc ht trng phng kt dnh vo nhau, nu nhit tip tc tng c th gy ra n v ht tinh bt, thy phn tng phn v ha tan phn no cc phn t cu thnh ca tinh bt, km theo gim nht ca dung dch, khi dung dch rt m c hay nhit c gim xung s hnh thnh mng gel ng to gel gluten. Ngc li khi nhit thp s lm gim vn tc ht nc trng n ca tinh bt nhng lin kt hidro c tng cng v cng c, khung gluten cht hn. V vy kim sot c nhit gim nh hng ca n ln qu trnh nho bt ta c th thm vo bt, s dng nc lnh, thit b trn h thng lm lnh (ch yu l my trn ngang) hay s dng mt dung dch mui bo ha c th c lm lnh xung di 0oC thay v dng mui ht, h nhit cc thnh phn.

6.2 Cng nho Cng nho s nh hng n tnh cht vt l ca bt nho v cng nho ph thuc vo cht lng bt v loi bnh to ra. Cng nho cao to ra cc lc ct c hc lm bin tnh protein, t tng qu trnh to gluten nhng gim kh nng gi kh ca gluten bi ph hy cc lin kt disulfua. Thng th loi bt mnh cn phi c cng nho cao bt nho thu c c tnh c kt cao. Vi loi bt yu th cn cng thp v khi cng nho cao cng vi thi gian nho trn qu lu s ph hy cc cu ni disulfua (nht l khi c khng kh) , bt nho s b chy.

6.3 Thi gian nho y l mt yu t cn c kim sot, thi gian nho nh hng n cu trc mng gel cng nh s trng n ca cc ht tinh bt. Trong thi gian nho phi to iu kin cc nguyn liu dng tinh th ha tan hon ton, cc qu trnh keo xy ra hon ton to ra bt nho c cc tnh cht ha l, cu trc nh mong mun. Thi gian qu nhanh lm tinh bt v protein khng thi gian ht nc trng n ti a, mng gel cha c hnh thnh. Thi gian lu lm cho nhit nho tng ln do qu trnh ma st dn n bin tnh protein, t lm cho protein b dn mch v tp hp li theo mt trt t to mng gel, ng thi tinh bt ht nc trng n mnh. Tuy nhin nu thi gian qu lu nhit tng cao s lm ph v cc lin kt hydro, lin kt disulfua lm cho khung gluten b lng lo, khi bt b chy.

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GVHD: Th.S H Xun Hng

Khi nho, bt hon ton c trn ln vi nc v bt nho tr nn dnh, dnh ny s gim xung khi nho n mt thi gian nht nh, l do protein v cc cht khc trong bt lin kt vi nc v lng nc t do trong bt nho gim xung. Tng thi gian nho trn s lm mm khi bt nho, lm gim c nht v tnh n hi, khi ta nho qu mc mt vi lin kt gia nc v cc thnh phn khc b ph v, dn ti tng hm lng nc t do. Thi gian nho b nh hng bi tc ca my trn, thit k my trn, kch thc bt lin quan n cng sut my trn, nhit nho (hiu qu ca h thng lm mt), cht lng ca bt m hay s hp th nc ca bt (kch thc ht), lng cht bo (cht bo s lm tng thi gian nho). Thi gian nho ph thuc ch yu vo cc yu t sau : Loi bt nho: Bt nho dai cn thi gian nho trn lu hn bt nho xp. Hm lng gluten trong bt nho: Khi hm lng gluten tng th thi gian nho ca bt nho gim. Nhit ca hn hp nguyn liu: Nhit ban u ca hn hp nguyn liu cng c nh hng n thi gian nho do nhit c nh hng n s trng n protein ca bt. Khi nhit ban u ca hn hp nguyn liu tng th thi gian nho gim. m bt nho: m ln th gluten trng n nhanh, do nu tng m bt nho khi cc iu kin khc ging nhau th thi gian nho c rt ngn li. Cng khuy trn: Tng s vng ca cnh khuy trong my nho th thi gian nho s rt ngn li.

6.4 Cc cht hot ng b mt Cc cht hot ng b mt tc dng nh nhng cht trung gian gia vng k nc ca protein v mi trng ho nc do gy ph hy cc lin kt k nc nn lm gin mch protein Nhng cht hot ng b mt c cu trc lng cc s t nh hng hai cc a nc v k nc ca chng ng vi hai pha ca b mt lin pha to thnh cc bt n phn t c tc dng lm dnh cc phn t vt cht, gim sc cng b mt gii hn phn chia gia 2 pha lm bn h nh tng v ci thin tnh cht bt nho. Trong bt nho, nhm cht ny to thnh hp cht hp ph ca protein v tinh bt, do lm tng kh nng ht nc ca gluten, lm gluten n hi hn.

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GVHD: Th.S H Xun Hng

Cc cht nh ha thng l cc ester ca cc axit bo.

6.5 Cht oxi ha: Theo thnh phn protein, gluten c cc axit amin cha nhm SH- (cystein) to gia cc nhnh v cun li thnh cu trc hnh cu, nu trong phn t cng t nhm SHv cng nhiu nhm SS- th cht lng gluten cng tt. ng thi khi bt ngh cc lin kt disulfua b ph v, nng lng c hc truyn cho bt trong qu trnh nho trn hoc ngh bt n nh cu trc bng cch gim cc lin kt ny. Cc lin kt SH- c hnh thnh t lu hunh ca cc lin kt b ph v vi bt lm cho khung gluten lng lo. V vy cc cht oxi ha c cho vo ci thin, c th l oxi do qu trnh nh bt kh chui vo hoc cc cht oxi ha nh acid ascorbic, canxi peroxide, tuy nhin acid ascorbic c chuyn thnh axit dehydro- ascorbic thc hin chc nng oxi ha. Chc nng c th ca cc cht oxi ha : Chuyn cc lin kt SH- trong phn t protein mng gluten thnh lin kt SSlm cu trc protein cht li.

Oxy ha sc t carotenoid lm cho bnh trng hn bi c tnh cu trc ca carotenoid, chng l nhm cht mu ha tan trong cht bo, c nhiu ni i lun hp to nn nhng nhm mang mu ca chng nn rt nhy cm vi axit v cht oxy ha.

6.6 Cht kh Cc cht kh c nh hng n bn khung gluten v cu trc khi bt nho. Khi c mt cc cht kh, chng s ngn cn qu trnh to gel ca cc phn t protein bng cch ct t cc lin kt SS- gia cc phn t protein trong mng gel, do lm gim nng lng v thi gian nho trn nhng ng thi lm gim cht v thay i cu trc ca khi bt nho. ng thi cc cht kh c kh nng tng cng hot ng ca proteinaza lm thy phn protein, gim kh nng lin kt vi nc c nh hng xu n cu trc bt nho.

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GVHD: Th.S H Xun Hng

6.7 Mui. - Thnh phn ch yu ca mui l NaCl, NaCl c kh nng ha tan d dng trong nc do NaCl c kh nng phn ly ra ion Na+ v Cl- , do c kh nng to lin kt hydro vi phn t nc. Mui c tc dng lm cho khi bt nho cht li do mui lin kt vi cc phn t nc t do c trong bt nho trnh hin tng nho bt nho. - Do mui l cht tan khi phn ly to ion mnh thay i hng s in mi xung quanh b mt ca ht keo, cc ht keo lin kt vi nhau bng lin kt ion v mt s lin kt khc nn lm tng bn ca gluten. ng thi lm mnh bt nho do n c kh nng c ch hot ng ca enzym thy phn protein l proteinaza. 6.8 nh hng ca pH. - pH ca khi bt nho c th thay i do cc acid hu c nh acid citric, acid lactic.. c trong thnh phn nguyn liu ,pH nh hng n kh nng ion ha v s tch in ca protein, thay i lc ht hay lc y gia cc phn t protein, nh hng n khuynh hng kt hp vi nc kh nng hydrat ha v kh nng trng n. - Protein l nhng phn t c cu to t cc axit amin c tnh cht lng cc nn protein cng c tnh cht lng cc va c tnh axit va c tnh bazo. Trong mi trng trung tnh , cc axit amin trong phn t protein tn ti ch yu trng thi lng cc, cc nhm cacboxyl b phn ly, nhm amin b proton ha, trng thi ion ha ca cc nhm ny ph thuc vo pH mi trng,. Trong mi trng axit nhm cacboxyl khng ion ha, nhm amin dng proton ha, ngc li trong mi trng kim , nhm cacboxyl ion ha v nhm amin khng ion ha. - Khi pH mi trng bng vi im pHi ca protein ( gi tr pH m tng s in tch dng v in tch m ca phn t protein bng khng, phn t protein khng di chuyn trong in trng) th protein d dng kt t li vi nhau. - Nu mi trng c pH pHi , protein l mt a cation, s in tch dng ln hn s in tch m, pH ln hn pHi phn t protein th hin tnh acid cho ion H+ , do s in tch m s ln hn s in tch dng, protein l a anion, tch in m. S thay i pH ca mi trng s lm cho protein thay i in tch t c th thay i lc ht hay lc y gia cc phn t protein. - Khi ha tan, protein to thnh dung dch keo, bn ca dung dch keo ph thuc vo s tch in ca phn t protein , nu cc protein tch in cng du ( pH khc pHi) dung dch keo bn. Khi pH bng pHi lin kt prot prot ln hn prot nc th kh nng hydrat ha, trng n ca protein gim, protein b kt t.7. Yu cu ca khi bt sau khi nho. m ca khi bt:

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Phi gluten ht nc v trng n. Phi lm chn bnh khi nng. Phi ph hp vi phng php to hnh. Vi phng php cn, phn tm v ct Vi phng php cn, ct : W = 20 21 % : W = 18 20%.

Vi phng php p quay : W = 22 -23 %. Vi phng php p n Vi phng php rt : W = 24 25%. : W 26 27 %

Phi ph hp vi yu cu cht lng bnh v thi gian bo qun.

- Khi bt sau khi nho phi t s ng u cao. 8. Xc nh cht lng bt nho. - Khi bt nho sau khi nho c kim tra cht lng da vo cc tnh cht lu bin sau: S n hi hay kh nng phc hi ca bt nho : ph thuc s lng cc mi lin kt c bn lin kt ln nh cu ni disulfua v lin kt ion ca protein to khung gluten. n hi cho bit kh nng chu bin dng v hi phc li ca bt nho. Bt nho c n hi cng cao th cng chu c cc bin dng trong qu trnh cn ct, c kh nng tr li hnh dng c tt. chu ko dn ca khi bt nho. Kh nng ht nc ca khi bt : Lng nc ti a m bt ht m khng gy ra hin tng dnh, thng thng lng nc ht vo cng nhiu th mng gluten cng mnh, bt nho s cng n hi v cng c qunh. Tuy nhin nu lng nc ht vt qu mt gii hn nht nh bt nho s b chy dnh. nht dnh hay kh nng chy : To ra do lin kt protein to mng gluten. S lng cc lin kt hydro v VanDar Waals nhiu nhng bn lin kt yu nn d chy, ngoi ra khi lng ca pha lng c trong khi bt nho cng s lm tng nht dnh. nht dnh cng cao, khi bt nho cng linh ng, d chy di v d cn thnh mng mng. chc, qunh ca khi bt nho : Do lin kt vi nhau ca cc phn t trong c khi bt nho, trong qu trnh nho trn bt, khi t qunh t ga tr ti a l khi bt nho t c ng u tt nht. Sau nu vn tip tc nho trn th cc tc ng c hc s lm t cc mi lin kt va to thnh, c qunh gim th cc tnh cht lu bin khc cng gim.

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xp : Do s lng cc bong bng kh ln vo trong qu trnh nho, s lng bong bng kh cng nhiu, cng mn v cng bn th bt nho cng xp v t trng cng thp. S lng, mn v bn ca cc bong bng kh ny chu nh hng rt nhiu ca lng v kch c cc phn t cht bo c trong bt nho. m, nht. Cch xc nh cc c tnh ca bt nho - Xc nh n hi ca khi bt. Cn 4g gluten t, v vin, nhit phng 30 pht. Sau ly ngn tay nhn vo vin gluten, th ngn tay ra. Mt cch khc l dng hai tay ko di ming gluten trn thc khong 2cm ri bung ra. nh gi mc v vn tc phc hi chiu di v hnh dng ban u ca ming gluten. STT n hi Tnh cht Tt 1 Gluten c kh nng phc hi hon ton chiu di v hnh dng ban u sau khi ko hay nn Gluten hon ton khng tr li trng thi ban u v b t sau khi ko. Gluten c t tnh gia hai loi n hi tt v n hi km.

Yu 2

Trung bnh 3

- Xc nh cng t. Cn khong 4gram gluten t, v thnh hnh cu ri ngm trong chu nc c nhit 16-20oC trong khong 15 pht. Dng hai tay ko di khi gluten trn tht chia milimet cho ti khi t. Thi gian ko l 10 giy. Khi ko khng c xon si gluten. STT cng Ngn 1 Trung bnh 2 Di 3 20 10 20 Chiu di (cm) 10

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- Xc nh c tnh ht nc v tnh cht lu bin ca bt nho bng cch s dng gin Farinograph. S dng thit b nho trn tc cao c tn l Brabender Farinograph

S dng gin Farino xc nh lng nc ti a bt ht m khng b chy dnh, lng nc cn b sung vo bt c khi bt nho c c qunh tiu chun 500BU. Trong gin xc nh c cc im : Arrival time ( thi gian trn) l thi gian t khi cho nc vo v bt u nho cho n khi ng cong t gi tr quy c 500BU. Thi gian ny l thi gian nc c phn tn vo khi bt. c qunh ti a (BU) : chiu cao peak, thi gian t khi bt u nho trn cho n khi bt t n qunh ti a c gi l peak time, thi gian pht trin ca bt nho hay thi gian t lng nc ht cao nht. Bt nho cng mnh th gi tr c qunh ti a v peak time cng ln. Thi gian n nh ca bt nho ( Tolerance) l thi gian t khi bt t c qunh ti a n khi c qunh ca bt nho gim n mc 500BU. Ga tr ny biu th kh nng chu ng ca khi bt nho di tc dng ca lc c hc. Bt cng mnh, cng lin kt vi nhau tt th kh nng chu ng lc c hc cng cao, thi gian ny cng di.[8] - Xc nh cc tnh cht lu bin ca bt nho nh dnh, chc..da vo phng php phn tch TPA. S dng thit b instron model 5542 Texture with Merlin Software o cc c tnh ca khi bt nho, cc thng s s hin trn mn hnh my tnh, cc thng s c hin ln nh sau:

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chc ca bt nho l tng din tch ca A v B.( N.s). cng ca bt nho : kh nng chu ng ti a i vi s nn p u tin ( l chiu cao ca peak A hay hardness 1 ) N. c kt ca bt nho : t l din tch ca 2 peak B/A, l kh nng chu ng tng i ca mu i vi s bin dng ln th 2 theo s bin dng ln th nht, c trng cho kh nng lin kt bn trong khi bt nho. bm dnh ca bt nho : din tch ca peak bm dnh u tin ( Adhesiveness) N.s, biu th cng cn thit di chuyn bt nho ra khi mt b mt tip xc ca u do vi bt nho. Ga tr c kt v bm dnh biu th cho s pht trin ca mng gluten.[9]

9. Thit b nho bt. Cu to chung ca cc thit b nho bt l thit b c mt bn cha c cnh khuy o trn bt. Cnh khuy c nhiu dng khc nhau v ty theo hnh dng cnh khuy m c qu o o trn khc nhau.

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Thng c 2 loi c bn l my trn ngang v my trn ng vi u v nhc im sau:

My trc ng

My trc ngang

u im

Ta c th quan st qu trnh o trn y l nhng thit b rt mnh v hiu bt trong sut qu trnh khuy trn. qu v cnh khuy c cc gi m hai u nn c kh nng nho bt tt v C th thm nguyn liu vo t pha nhanh hn so vi my nho trn t trn ca thng hnh tr trong lc trc ng. khuy ang hot ng, tc l gia qu trnh khuy trn, do vic nho trn Ta c th t cc phu ca thit b chia s linh ng hn t c cht bt ngay bn di my nho trn, nh lng sn phm mong mun. c th khng cn dng n cc thng cha bt trung gian hoc ch dng n chng khi mun vn chuyn bt n Thit b t b rung. mt ni khc. C th d dng iu khin nhit ca thng trn mt cch hiu qu v chnh xc thng qua lp v o c nc tun hon.

Nhc im

Lc tc dng ca cnh quy yu hn Vic nhp liu chim mt khong thi my trc ngang. gian ng k trong chu k nho bt, nguyn liu phi c cho vo t pha trn thit b. Cn thit b cha bt trung gian. Tho bt kh khn hn l my trc Cc trc khuy c khuynh hng thy tung vt liu ln pha trn do bt c ngang. th b dnh trn thnh. Np thng hon ton che kn bn trong nn ta khng th theo di qu trnh nho bt ang xy ra. V sinh thit b cn c ch trng nhiu hn do c vi vng kh ty ra. Khi mun ti nho trn bt th phi

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bt t thng cha vo thit b cho nn s kh khn hn thit b t ng. Hnh dng trc khuy thng c thit k thc hin ng thi c 3 chc nng l khuy trn, phn tn v nho nn s khng c chc nng no l ti u. Do c cc cnh khuy nm tm ca thng cha bt nn khi bt ra s t nhiu gp cn tr, ngoi ra s c mt phn bt b kt vo trc v cnh khuy nn ch b quay trn ch khng c nho trn. Thit b thng nng v gy nhiu rung ng nn phi ch thit k sn nh, nht l khi thit b khng t tng trt.

Trong my trn ng c mt s my tiu biu nh My trn xon c: yu cu bt phi c cht lng cao, my tng tc qu trnh trn tng tnh thng nht, gim qu trnh oxi ha. Tc v thi gian trn c lp trnh sn gip kim sot trong qu trnh trn. My trn fork: my trn vi cng mnh, cung cp lc u n v c th nho trn vi bt k phm vi hydrat ha no. My trn artofex (m phng theo cnh tay con ngi). My trn loi Hobart vi cnh quy hnh li mc. My trn ngang Ngoi ra cn c my trn tc cao ( c hoc khng c chn khng) l loi my trn c s dng ph bin, my trn chn khng vi thi gian trn t 5 giy n 10 pht, My trn lin tc: thch hp cho vic pha trn nhiu loi bt, vic cho cht lng vo v qu trnh iu nhit rt hiu qu, d dng lm sch v my trn lin tc

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cng c u im c trng nh gip vic qun l trn hiu qu, yu cu khng gian thp v s dng ti u ha nng lng. [5], [6], [7]

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KT LUN Nho bt l mt qu trnh quan trng vi mc ch chun b v hon thin , khi bt nho to ra phi c cht lng cao ph hp vi tng loi bt nho, bt nho c phn thnh 3 loi l hard dough, hard weet v soft dough vi hm lng nguyn liu khc nhau. Qu trnh nho chu nh hng bi nhiu yu t trong quan trng l yu t nhit , cng nho, thi gian nhong thi cng c nhng yu t nh hng n s ht nc ca bt cn c quan tm nh c ht bt, m bt, hm lng v cht lng gluten, cc thnh phn nguyn liu khc nh hm lng ng, cht bo, sa, mui Khi tm hiu v qu trnh nho th mt yu t cng cn ch l s bin i ca bt nho v kha cnh cm quan, ha l, ha hc.C cc loi bt nho khc nhau nn yu cu v khi bt nho sau khi nho l khc nhau tuy nhin vn da trn ch tiu v m, s ng u ca khi bt nho.. V vy khi qu trnh nho bt tt th bnh to ra s t cht lng cao bi cht lng bnh c quyt nh bi bt nho v cht lng bt nho c quyt nh bi qu trnh nho bt.

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TI LIU THAM KHO [1] - (i hc Cng nghip Tp H Ch Minh, Gio trnh Cng ngh ch bin v sn xut lng thc, xut bn nm 2009, trang 11) [2] - (i hc Cng nghip Tp H Ch Minh, Ging vin: H Xun Hng, Bi ging cng ngh sn xut ng, bnh ko) [3] - (Duncan Manley, Biscuit, cookie and cracker manufacturing manuals 2: Biscuit doughs, Woodhead Publishing Limited, page 34 - 40) [4] - (L Ngc T (Ch bin) - La Vn Ch - ng Th Thu - Nguyn Th Thnh - Bi c Li - L Don Din, Ha Sinh Cng Nghip, NXB Khoa hc v K thut H Ni, trang 122) [5] - http://www.thebiscuitdoctor.com/manufacturing-processes/biscuit-making-processes/72resources/processes-types-of-dough/170-types-of-dough. [6] - http://www.classofoods.com/page2_1.html. [7] http://khotailieu.com/tim-tai-lieu#key=Quy trnh sn xut chocopie. [8] Trng i Hc Cng Nghip TP HCM, Ging vin : L Phm Tn Quc, Bi ging Cng ngh ch bin v bo qun nng sn. [9] Trng i Hc Cng Nghip TP HCM, Ging vin : Dng Vn Trng, Bi ging Vt l thc phm.

PH LC

Hnh 1: S lin kt gia glutenin v gliadin

Hnh 2: My trn kiu xon c

Hnh 3: My trn Fork

Hnh 4: My trn Artofex

Hnh 5: My trn Hobart

Hnh 6: My trn lin tc