Bi 2: Bnh m Tng quan Lng thc thc phm l vn quan trng i vi mi chng ta.

. Vit Nam, thc l ngun lng thc chnh, quan trng nht. Trc nhu cu i hi lng thc c gi tr dinh dng cao l iu cn thit. Bnh m l lng thc quan trng trn th gii, l thc n chnh cc nc chu u, mt s nc chu , M La Tinh. Bnh m ti nhng ni ny l lng thc n hng ngy.Trong thnh phn bnh m c glucid, protid, lipid, vitamin v mui khong. Glucid chim 50%, lipid chim 1-8%, cn li l protid v cc cht khong. Bnh m l mt loi thc phm rt quen thuc trong i sng hng ngy ca con ngi. l loi bnh c ngun gc t cc nc phng Ty v cc nc trng la m.Ti y bnh m l ngun lng thc truyn thng,khng th thiu c trong cc ba n cng ging nh la go Vit Nam vy, c bit l Anh lng thc c cung cp t ngun bnh m chim n 72%.Bnh m rt phong ph v chng loi v c tiu th mnh cc nc chu u v chu M. Hin nay n c s dng ph bin , gp phn a dng ho thc n cho mi ngi bi bnh m mang li gi tr dinh dng cao v c s dng rt tin li mi lc mi ni.Trong bnh m c cha hm lng tinh bt, protein cao ,ngoi ra cn c cht x, cht bo nn ngun nng lng do bnh m cung cp kh l cao v rt d tiu ho khi a vo c th con ngi. Vit Nam ,bnh m c sn xut vi quy m nh , ch sn xut th cng l chnh v cha pht trin trn quy m cng nghip.Tuy nhin cng ngh sn xut bnh m ngy cng pht trin v c m rng c bit l trong cc thnh ph ln v cc khu cng ngip khi nhu cu tiu th rt l cao Bnh m hin nay c lm t cc thnh phn khc nhau, nhng thnh phn ch yu vn l: bt m, mem, mui, nc, ph gia bnh m, gum arabic, vitamin C, II. Nguyn liu 1. Nguyn liu chnh 1.1. Bt m Bt m l thnh phn nguyn liu to cu trc c bn ca bnh. S d nh vy l do protein ca bt m c mt tnh cht rt c bit, l khi trn bt m vi nc theo mt t l nht nh, protein ca bt m s to thnh mt khi keo do, n hi, c th gi kh v to thnh cu trc xp khi nng. y l tnh cht rt c bit ca bt m m cc loi ng cc khc khng c. Bt m c ch bin t ht la m. La m c 2 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, thng dng lm bnh m bng cch ln men lactic, c v chua, ch thch hp cho mt s khu v ca mt s vng trn th gii. I.

+ Bt m trng: ch bin t ht la m trng. nc ta ch sn xut v nhp bt m trng. lm cc loi bnh cng cn phi dng cc loi bt m trng. Ty theo cht lng bt ta chia lm cc loi bt thng hng, loi I, loi II v loi III. T bn loi bt trn cc nh my sn xut s phi trn li thnh nhiu sn phm bt m vi cc thng hiu khc nhau bn trn th trng. Thnh phn ha hc ca bt m: a) Protit (8-25%): Hm lng protit trong cc loi bt m khc nhau th khng ging nhau.Hm lng protit tng dn t bt hng cao n bt hng thp, nhng v mt dinh dng th protit trong bt hng cao gi tr hn. Protit trong bt m cng gm c 4 loi: - Anbumin (ha tan trong nc). - Globumin (ha tan trong dung dch mui trung tnh). - Prolamin (ha tan trong dung dch ru ru 60 80%), cn c tn gi l glutenin. - Glutelin (ha tan trong dung dch kim yu 0,2%), cn c tn gi l glutenin. Trong 4 loi protit ni trn, hm lng anbumin v globulin chim khong 20%, cn 80% l prolamin v glutelin. T l gliadin v glutenin trong bt m tng ng nhau. Khi em bt m nho vi nc v yn mt thi gian s to thnh gluten. Ra bt nho cho tinh bt tri i, cn li mt khi do l gluten. Gluten thu c sau khi ra ca bt nho gi l gluten t. Trong gluten t c cha khong 60 70% nc. Cht lng ca gluten c nh gi bng cc ch s vt l nh: mu sc, n hi, dai v dn. 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 ln, dai thp, t n hi th bt nho dnh, bnh t n v b b ra. tng cht lng gluten khi nho bt c th b sung cc cht oxi ha: acid ascorbic, kali promat, peoxit... Ngc li nhng cht kh s lm gim cht lng gluten. b) Gluxit Gluxit ca bt m: (chim ti 70-80% cht kh). Gluxit trong bt m gm c tinh bt, dextrin, xenluloza, hemixenlulza, gluxit keo, cc loi ng. Tinh bt l gluxit quan trng nht ca bt, trong bt hng cao c cha n 80% tinh bt. Tinh bt ca cc loi bt khc nhau th khng ging nhau v hnh dng, kch thc, kh nng trng n v h ha. ln v nguyn ca ht tinh bt c nh hng n tnh rn chc. Kh nng ht nc v hm lng ng trong bt nho. Ht tinh bt nh v ht tinh bt ln s b ng ha nhanh hn trong qu trnh sn xut bnh m. Trong cc ht tinh bt, ngoi tinh bt ra cn c mt lng rt nh acid photphoric, acid silisic, acid bo v cc cht khc.

Gluxit nh hng ti cht lng bnh. ng cn thit cho ln men giai on ukhi m bn thn amilaza ca nm mem cha kp thy phn tinh bt thnh ng mantose. Tinh bt khi nng bnh b h ha mt phn v ht nc, lng nc ny do protein b bin tnh nhit cao sinh ra, v vy rut bnh kh v n hi. Dextrin v pentozan c nh hng xu ti cht lng bnh m 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. cellulose v hemicllulose c th ngi khng tiu ha c nn trong bt cng t cng tt, hm lng 2 cht ny trong bt m ho hng v bt m loi I t hn loi II v bt m th. c) Cc lipit: L nhng cht hu c k nc c cu trc khc nhau, khng ha tan trong nc nhng c kh nng ha tan trong cc dung mi hu c. Trong s cc lipit ca bt m, ngoi cc cht bo trung tnh cn phi k ti cc photpharit, sterin, sc t v cc vitamin ha tan trong cht bo. Trong bt cc lipit c trng thi t do v trng thi kt hp vi protit v gluxit. Nhng hp cht ny nh hng n tnh cht ca gluten, chng lm cho gluten n hi hn. Hm lng chung ca cc lipit trong bt m khong 2 3%, lipit ca bt gm khong 75% cht bo. Trong bt m c khong 0,4-0,7% phosphatit thuc nhm lecithin. Lecithin l cht bo ho nc, c hot tnh b mt cao, nh ha tt nn c tc dng lm tng cht lng bnh. d) Cc enzym: Enzyme trong bt m c y cc h trong ht m, tuy nhin trong sn xut cn c bit lu protease v amilase. Protease phn gii protein cu trc bc ba, do gluten b vn nt lm gim cht lng bt nho. Protease bt m c hot mnh 45-470C v pH = 4.5 5.6. Khi b sung cht kh th hot ca protease tng nhng vi cht oxi ha v mui n th b km hm. Amylase thy phn tinh bt gip cho bt nho ln men nhanh v tng cht lng bnh v lng ng trong bt khng cho qu trnh ln men. Tc dng tch cc ny ch i vi -amilase 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. Mt s yu cu ti thiu v bt m: acid ca cc axit bo khng qu 50 mg KOH cn trung ha axit bo t do trong 100g bt tnh theo cht kh. Protein: hm lng Protein khng thp hn 7%, tnh theo cht kh. m: m ca sn phm khng vt qu 15,5%.

 C ht: Bt m khng nh hn 98% lng bt lt qua ry c kch thc l 212 milimicron (N-70). Kim loi nng: Trong bt m khng c php c kim loi nng vi s lng gy nguy him cho con ngi. D lng cht tr sinh vt hi phi tun th gii hn ti a cho php theo quy nh. Ch tiu nh gi cht lng bt m: a) Ch tiu cm quan: -Bt m v cc thnh phn b sung vo u phi sch, v sinh v ph hp vi cht lng thc phm. Ton b qu trnh ch bin v cc sn phm trung gian v bt nghin u phi thc hin lm cho gim mt mt tn tht gi tr dinh dng n mc ti thiu v trnh cc thay i khng mong mun v cc c tnh cng ngh ca bt. -Mu sc: bt m c mu trng ng. -Trng thi: sn phm dng bt mn, ti, khng su mt, khng c cn trng sng, khng ln tp cht l. -Mi, v: c mi thm c trng ca sn phm. b) Tiu chun: - Bt m phi tun theo cc yu cu sau : - axit ca cc axit bo khng qu 50mg KOH cn trung ha axit bo t do trong 100g bt tnh theo cht kh. - Protein: hm lng protein khng thp hn 7,0%, tnh theo cht kh. Protein l ch tiu chnh cho vic mua la m v n lin quan n cc tnh cht khc nh hp th nc, sc mnh gluten.Hm lng protein cng lin quan n sn phm cui cng nh cu trc, hnh dng - Bt m c protein thp c s dng cho sn phm mm nh bnh cake, bnh hp... Bt m c protein cao c s dng cho sn phm yu cu cu trc dai nh sandwich, m si Bt protein cao yu cu thi gian trn lu hn v bt hp th nc nhiu hn. - m: m ca sn phm khng vt qu 15,5%. m cng l mt ch tiu nh gi kh nng bo qun bt. Bt m c m cao (trn 14,5%) thu ht nm mc, vi khun, v cn trng, tt c u gy ra s suy gim cht lng trong thi gian lu tr. Bt vi m thp l n nh hn trong thi gian lu tr. - C ht: Bt m khng nh hn 98% lng bt lt qua ry c kch thc l 212 milimicron (N-70).

- tro: tro ca ni nh la m vo khong t 0.4 n 0.45%, tro ca cm khong 7 8.5%. Do bt m c hng cao cha t tro hn bt m cc hng thp. Nhiu nc trn th gii ly tro lm ch s c bn xc nh hng ca bt m. tro nh hng n mu ca bt v sn phm cui cng. Mt s sn phm c bit yu cu bt m phi trng hay cn gi l tro thp nh bnh bao, m si - S lng v cht lng gluten:bt c gluten cng cao th mu cng sng v ht nc trng n cng ln.Tnh cht ca bt nho c tt hn : dai, do, n hi cao hn.Ch s gluten cng cao th gluten cng tt, cht lng bt cng cao. - mn: c trng cho mc nghin ca bt.Bt m c mn cng cao th kh nng ht nc trng n cng ln, ln men c nhanh hn, to iu kin tt cho s tc dng ca enzim, nng cao cht lng bt nho v tnh cht cm quan ca sn phm. 2. Nguyn liu ph 2.2.1 Nc Nc dng nho bt cn m bo ch tiu v sch theo tiu chun, cng ca nc nh hng rt ln n cht lng bnh, cc mui c trong nc cng c tc dng lm cho gluten cht li(lin kt cht ch khng b gy nt) gy ra v khng ngon. 2.2.2 Mui n Mui cng l mt nguyn liu quan trng trong lm bnh m, khng ch gip tng hng v cho bnh m cn c 2 vai tr rt quan trng khc. u tin l mui gip mng Gluten chc khe & do dai hn. Hai l mui lm chm hot ng ca men. iu ny nghe qua th tng l khng tt, nhng thc ra li rt quan trng v c ch, v nu khng c mui, men hot ng qu nhanh s lm bt n nhanh => Gluten b ko dn qu nhanh => khng tt. V quan trng hn l trong ln th nht, hot ng ca men s gip sinh ra cc cht hnh thnh mi v ca bnh m. Men hot ng cng chm th mi v ca bnh cng ngon, cho nn rt cn c mui km hm s hot ng ca men. 2.2.3 ng Cn cho qu trnh ln men, phi b xung ty tng loi bnh. Lm cho bt nho b chy v gim lng nc lin kt trong bt nho. Nu cho mt lng ng nh vo th qu trnh ln men s tng nhanh, nu cho qu nhiu th trong qu trnh ln men v bt nho nm men s b c ch. ng cn c tc dng lm v bnh c mu vng p. 2.2.4 Nm men -Nm men: c 3 loi thng c dng trong sn xut bnh m:

+Men p: Dung dch men ti thu c, c ly tm tch nm men, nm men thu cem p loi ra nc tha v bo qun 0-40C. Nm men p c mu vng nht, m75%. +Men kh: c sn xut t nm men p c cht lng cao.Trc khi sy kh nm men c trn vi bt m v sy chn khng n m 7,5-8% (nhiu nh nghin cu cho rng nu sy m di 6% th protid ca t bo nm men b bin tnh, enzym ca nm men bmt hot tnh). m nm men kh khng qu 11-12%. So vi nm men t th nm men kh bo qun lu v vn chuyn d, tuy nhin hot tnh thp hn so vi nm men p. +Men sa: c dng lng, mu vng, s dng lm men p. Dng men ny khng bo qun c lu, c vn chuyn bng thng hoc xe lnh. 1l men sa = 600g men p. III. Qui trnh cng ngh. 1. S qui trnh cng ngh

2. Thuyt minh quy trnh cng ngh Cn Cc nguyn liu nh: bt m,mui, ph gia, nc + phi c cn ng trng lng trc khi nho bt. C th khi lng ca cc thnh phn nh sau: Bt m: 30kg/m Mui : 400g/m Ph gia: 270g/m Nc + :13 kg/ m Sau khi cc thnh phn trn c cn xong th ta em chung vi nhau vo my trn bt Nho trn chm Sau khi cc thnh phn trn c ln vi nhau vo my trn bt, ta chn tc ban u cho my trn l tc chm v thi gian nho trn chm khong 4-5 pht Mc ch: l cc nguyn liu trn c trn u vi nhau Nho trn nhanh y l mt khu rt quan trng trong sn xut bnh m, nh hng trc tip n cc khu tip theo v n cht lng ca bnh m. Trong giai on ny ta b sung nm men vo trc khi qu trnh nho trn kt thc khong 7- 10 pht Sau khi nho xong, ta thu c mt hn hp ng nht gm bt, nc, nm men, mui v cc thnh phn khc. Trong khi bt nho xy ra cc bin i v vt l, ha hc, sinh hc so vi tnh cht ca nhng nguyn liu ban u. ng vai tr quan trng nht trong vic hnh thnh khi bt nho l cc hp cht protein khng tan trong nc. Trong qu trnh nho, protein khng tan trong nc ca bt to thnh gluten. Protein khng tan trong nc c kh nng lin kt vi mt lng nc ln gp 2 ln trng lng ca n. Khi lin kt vi nc, protein ny trng ln v tng th tch. S trng n ny to thnh b khung c cu to xp, do bt nho c tnh n hi v tnh do. Bt nho l h phn tn gm 3 pha: rn, lng, kh. Cc yu t nh hng n tnh cht bt nho v bnh m: Thi gian nho: thng thng mi m nho ko di t 4-5 pht trong my nho tc chm. Trong thi gian u bt hon ton c trn ln vi nc v bt nho tr thnh dnh. Tip tc nho, ta thy dnh gim, lc ny protein v mt vi hp cht khc trong bt lin kt vi nc v do lng nc t do trong bt gim xung. Cng nho: Nu tng cng nho: dnh gim, n hi gim, tc ln men tng, thi gian ln men gim, l kh nh, nhiu. Chia bt nho

Bt nho sau khi c nho trn xong s c chia nh thnh tng ming ln, mi ming khong 6 kg, cng vic ny ta thc hin bng tay. V t ming ln ny ta tip tc chia nh ming bt thnh tng ming nh, mi ming khong 300g bng my chia bt V trn Bt nho sau khi chia phi c ln v ngay.Cng on ny c thc hin bng my ln bt. Sau cho bnh c hnh dng p hn v theo yu cu ca khch hng ta tip tc v bt bng tayMc ch ca qu trnh ln v l lm cho cu trc bt nho tt hn, rut bnh xp u hn, b mt mn mng hn. bnh Baugette sau khi c ly ra t container tr lnh trc khi nng phi c r ng Baugette c xp ln cc v xe v r ng khong 5 pht, sau mi c a vo l . Xe c 2 loi: loi xe ln v xe nh. Xe nh c 80 bnh v xe ln 128 bnh. Thi gian bnh khong 75 90 pht, nhit 45 55 0C. Do trong qu trnh , nhit trong l phn b khng u nn ta phi thay cc v pha trn v pha di xe . Thng th khong 30 pht sau khi cho xe vo l th ta thay i v tr cc v. Trong qu trnh ch thay i mt ln. Bnh c bng hi nc trong l . iu kin phng l: Nhit l 45-550C m : 80-85% Thi gian l 75 - 90 pht hoc c th thay i bnh c th to nh ty theo s thch. Mc ch Bnh sau khi nh hnh c a vo phng ln men, kh CO2 c to thnh v lm cho cc bt n ln.V nhit v m ca phng thch hp nht ln men. Yu cu ca qu trnh : Bt sau khi th to kh v gi kh tt, xp Th tch tng ln 2- 4 ln so vi ban u Gi nguyn hnh dng khng b bt vo mm ng bnh Khng dnh tay C mi thm c trng Nng Khi xong Baugette phi c ct to hnh ri mi em nng. L nng thng c khi ng trc mt khong thi gian sau khi kt thc giai on v ct bnh, ri ta tin hnh qu trnh nng bnh ngay, m bo nhit nng v tit kim nhin liu. i vi bui sng th l thng khi ng trc khong 15 pht. Bui tra v bui chiu th khong 10 pht. Nhin liu s dng l du DO.

iu kin: Nhit : 280 3000C Thi gian: 17 20 pht C th thay i ty theo i theo yu cu v mu sc v gin ca bnh. Mc ch: Bin bnh sng thnh bnh chn. y l giai on chnh trong qu trnh sn xut bnh nh hng trc tip n bnh thnh phm. Lm gim hm m trong bnh to To ra cc hp cht gy hng to mi thm bnh. To c mi thm lu hn v to gi tr cm quan cho sn phm 3. Mt s sn phm bnh m:

Bnh m ng chu u

Bnh m en

Bnh m nu

Gi tr tinh dng ca bnh m Bnh m l mn n rt hon ho. Php, la baguette l loi bnh m nh, di c ngi tiu dng a chung v n cha 30-35 g nc, 55 g gluxit, 7 g protein v 1-2 g cht
bo

Bnh m c gi tr gluxit cao v lun gi v tr s mt trong bng xp hng nhng loi thc phm p ng nhu cu nng lng cho c th . Ch yu l gluxit c trong bnh m cung cp nng lng cho c th. Loi bnh Baguette ny mang li cho chng ta 255 kcal trn 100 gram. Protein: Bnh m cha 8% protein v do n gp phn vo vic bo m cc nhu cu protein trong c th. Ng cc c cha trung bnh trn 10% nng lng di hnh thc l protein (bit rng cc protein thc vt thc y qu trnh hp thu canxi trong h xng tt hn l protein ng vt). Tuy nhin, bnh m khng cha lysine, mt acid amin thit yu cho con ngi. Do , cn kt hp km trong ba n bnh m song song vi cc ch phm t sa. Cht bo: Bnh m l mn n t lipit, ngha l t cht bo. Tht vy, trong ht la m ch cha 2-4% cht bo nm ch yu mm ht . Tuy nhin, phn ln cc mm ht c loi b trong qu trnh ch bin bt. Bnh m do c gi tr dinh dng ph hp khc phc s mt cn bng trong ch n ung thng c nhiu cht bo ca chng ta. Gluxit: Gluxit phc hp t tinh bt bnh m, thnh phn chnh ca ht nhn trong ht la m v ng cc ni chung. Trong bt m thng c s dng lm bnh m chim khong 65 n 70% tinh bt. Gi tr dinh dng ca tinh bt c th khc nhau ty theo loi bnh. Bt cn cha

nhiu gluxit khc vi s lng khng ng k nh : fructose, maltose v ng sucrose, IV. Qui trnh cng ngh sn xut thc t

Nguyn liu

Phi trn

Nhi

Phn chia

Cn mng

Nng

Sn phm

a)

b)

c)

d)

3.2 Nguyn liu Bt m ( s 1): 350g Men kh: 4,2g Mui: 2,2261g Nc:182g Bread improver: 1.75g Vitamin C: 0,08216g B: 30g ng: 24,5g 3.3 Thuyt minh quy trnh cng ngh Trn kh Cc nguyn liu kh nh ng, mui, ph gia bnh m, vitamin C, Gum arabic c trn vi bt m bng my trn bt trc. Thi gian trn bt kh l khong 5 pht. Mc ch: to hn hp kh ng nht. Cc thnh phn ny c tnh ho nc cao v vy chng ta cn trn kh vi bt m trc to s phn b ng u trong ton b khi bt, to iu kin cho bt m ht nc trng n ti a to cu trc bt nho, trnh hin tng b vn cc, hydrat ha cc b. Trn t Cho nc vo v tip tc trn to iu kin cho khi bt n thnh khi ng nht. Protide ca bt m ch yu l dng n gin gi l protein. Protein ca bt m gm c 4 nhm: albumin, globulin, gliadin v glutenin. Nhng 2 nhm sau l ch yu, chim ti 70-80%. Chnh hai nhm ny khi nho vi nc to thnh mng phn b u trong khi bt nho. Mng ny va dai, va n hi, c tc dng gi kh lm khi bt nho n v c gi l gluten. Bt c gluten c cht lng cao th n hi tt, dai cao, dn trung bnh bnh s n v ngon. Trng hp gluten yu ngha l dn ln, dai thp, t n hi th bt nho dnh, bnh t n v b ra. Ngh bt 10 pht Khi bt sau khi nho trn c trong t thit khong 40-50oC. Mc ch: L thi gian cn thit cc thnh phn cha ht nc kp trng n, hoc cc thnh phn cha kp ha tan trong cng on nho trn. bt tip tc ht nc trng n, cc thnh phn tip tc ha tan to thnh khi bt nho to khi bt nho ngnht. ng thi mc ch chnh trong cng on ny l to iu kin cho nm men thc hin qu trnh ln men To hnh Khi bt c chia thnh tng mu v c khi lng theo tng loi bnh.

Sau khi chia cu trc ca mu bt nho b ph v, phi qua qu trnh v n nh li cu trc. V tt th bnh s n u v gi c hnh dng theo yu cu. Tt nht l v thnh hnh cu sau ln thnh hnh tr. e) trong 1 gi y l giai on ln men n nh kt thc, y l bc k thut quan trng nh hng ti cht lng bnh, nh giai on ny m bnh n to v c hnh dng th tch theo yu cu. Trong thi gian ny qu trnh ln men tip tc sinh ra CO2v lm khi bt n ln. Qu trnh ln men ph thuc vo nhiu yu t: khi lng bt, cng thc lm bnh, m bt nho, cht lng nguyn liu, nhit v m khng kh. Nu trng lng ca bt nh, m ca bt nho thp th thi gian ln men kt thc cn di hn. Nu trong bt nho c ng, cht bo cng nh cc cht lm tng cht lng gluten( cht oxi ha, acid ascorbic, cromat kali) th thi gian ln men kt thc phi ko di. Nu m tng i ca khng kh ln th phi rt ngn thi gian ln men kt thc m ca khng kh qu 85% cc bt s dnh vi, khay, khun nng bnh,. Thng thng nhit ln men khong 30-400C v m khng kh khong 70-85%. Thi gian ln men kt thc ca bnh khong 50-70 pht nhng nu iu kin khng thch hp, thi gian ln men c th ko di hn(120 pht). f) Nng bnh Trc khi a bnh vo l nng thng tt nc vo bnh, y l ng tc rt quan trng v cung cp hi nc trong qu trnh nng bnh, khng c hi nc bnh khng th chn c. Nhit nng dao ng t 180-2200C ty theo yu cu ca tng loi bnh. Cc loi bnh mun c v gin, cng th nng nhit cao v thi gian nng nhanh, cn nng bnh nhit thp hn th v bnh s mng v mm, thi gian nng s lu hn. Khi gia nhit cc b trong l nng nhit v m c s thay i khng ging nhau gia cc lp khc nhau: lp v b mt, lp st v v lp trung tm ca bnh. nhng giy pht u tin ca qu trnh nng nhit cc bt(300C) thp hn rt nhiu so vi nhit bung nng (180-2200C) v do m khng kh trong bung nng cao do s ngng t hi nc trn b mt bnh. Sau nhit b mt tng ln 1000C, khi lp b mt bnh c s bc hi nc mnh, trong giai on ny nhit lp b mt khng tng cho n khi lp v mt ht nc, khi nhit v bnh tng ln 160-1800C v c s hnh thnh lp v ngoi cng. Vn tc hnh thnh lp v ngoi cng. Vn tc hnh thnh v bnh cng chm. Lng nc lp ngoi ca bnh mt phn chuyn sang mi trng khng kh v mt phn chuyn vo pha trong rut bnh. Di lp v hnh thnh mt vng bay hi nc, vng ny s i su vo rut bnh lm dy ca v bnh tng dn vo bn trong. Mt phn hi nc vng bay hi chuyn qua v v bay hi, mt phn do tr lc ca lp v cng nn nc chuyn vo trung tm rut bnh. Do

m rut bnh tng ln so vi m ban u, m ca lp trung tm tng chm v t gi tr nh nht so vi lp trung gian. Nhit trung tm rut bnh cui qu trnh nng ln 94-970C v nhit lm chn bnh. V. Kt qu v bin lun 3.1 Kt qu v tnh ton kt qu i th nh Stt 1 2 3 4 5 6 7 Nguyn liu ng Mui Bt Sa ti Trng B Tng tin n gi (VN ng) 21000/1kg 8000/1kg 44000/1kg 6000/220ml 3000/qu 9000/hp 220g S dng (g) Thnh tin (VN ng)

3.2 Bin lun Nguyn nhn bnh n t l do trong qu trnh to hnh cu trc bt nho b ph v lm cho khung gluten ca bnh yu lm cho qu trnh ln men kh khng c gi li v cng l do khi nng bnh b chai b mt sm, lm cho nhit khng truyn c vo bn trong, kh khng dn n c. Nguyn nhn v bnh dy, mt s ci b chy v rut cha chn l do qu trnh phun m khng u, lng m phun ln bnh khng trong qu trnh nng nn lm cho hnh thnh v bnh sm, lp v bnh b chai, nhit khng truyn vo c trong tm bnh lm cho bn trong rut bnh vn cha chn, th tch bnh khng tng nhiu do bnh b chai b mt, kh khng dn n lm tng th tch bnh nhiu c. Hiu sut kh thp do trong qu trnh cn v ct m, c nhiu si m b gy, khng to hnh c, nhm khng s dng phn .