VIN CNG NGH SINH HC V THC PHM

B MN NG BNH KO

BO CO THC HNH

BNH COOKIES NG TIN



GVHD: Th.s H Xun Hng
T 3 nhm 4
Lp: HTP3

Tp H Ch Minh, thng 4 nm 2010
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 2





hon thnh c bi bo co t em nhn c s gip chn thnh
nhit tnh ca cc thy c v nh trng. Chng em xin gi li cm n chn thnh n
trng i hc Cng Nghip TPHCM to dng c mt mi trng lm vic hc
tp thun li cho cng vic ging dy v hc tp ca ging vin, sinh vin nh trng.
Cm n cc thy v ca Vin cng ngh Sinh hc v Thc phm trang b cho chng
em nhng kin thc qu bu v b ch v b mn cng ngh ch bin v bo qun
nng sn cng nh nhiu mn chuyn ngnh v c s ngnh khc, v c bit l cm
n c H Xun Hng trc tip hng dn chng em c th hon thnh c bi
bo co ny, ngoi ra chng em cng xin cm n th vin trng i hc Cng
Nghip TPHCM, c bit l phng a phng tin to iu kin thun li trong
cng vic tm kim t liu lm bi, th vin cung cp mt h thng ti liu b ch
gip chng em lm vic c hiu qu hn v gii quyt c nhng kh khn, b tc
trong qu trnh lm bi. Chng em cng gi li cm n n cc bn sinh vin lp
HTP3 c nhng kin ng gp qu gi cho em trong qu trnh lm bi. Xin cm
n v trn trng knh cho.
T thc hin






Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 3

DANH SCH T


H v tn MSSV
Nguyn Trung Nhn 07716371
Nguyn Ngc Anh Th 07710491
Nguyn Th Thu Trang 07703651
Nguyn Thanh Trc 07705471
Nguyn Th Vn Tuyn 07701901




















Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 4

MC LC
MC LC Trang
LI M U .............................................................................................................. 7
BNH COOKIES NG TIN .................................................................................. 8
1. Tng quan v bnh cookies ng tin .................................................................... 8
1.1. Lch s bnh cookies ....................................................................................... 8
1.2. Phn loi ......................................................................................................... 8
1.3. c im tnh cht........................................................................................... 9
1.4. Phng php lm n ........................................................................................ 9
1.5. Phng php to hnh .................................................................................... 10
2. Th trng bnh cookies ...................................................................................... 11
3. Nguyn liu ......................................................................................................... 15
3.1. Bt m ........................................................................................................... 15
3.2. Lng trng trng............................................................................................ 20
3.3. ng ........................................................................................................... 21
3.4. B ................................................................................................................. 21
3.5. Shortening ..................................................................................................... 22
3.6. Thuc n ....................................................................................................... 22
4. Mt s quy trnh bnh cookies ng tin hin nay ................................................ 23
4.1. Quy trnh 1 .................................................................................................... 23
4.2. Quy trnh 2 .................................................................................................... 24
4.3. Quy trnh 3 .................................................................................................... 26
5. S qui trnh dng trong th nghim .................................................................. 27
5.1. Thuyt minh qui trnh .................................................................................... 28
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 5

6. B tr th nghim .................................................................................................. 34
6.1. Mc ch th nghim...................................................................................... 34
6.2. a im v thi gian nghin cu .................................................................. 34
6.3. Vt liu v phng php nghin cu ............................................................. 35
6.3.1.1. Nguyn liu ...................................................................................... 35
6.3.1.2. Thit b ............................................................................................. 36
6.4. Phng php nghin cu ............................................................................... 36
6.4.1. Phng php xc nh hm lng, cht lng gluten .............................. 36
6.4.2. Phng php phn tch m bt nho................................................... 39
7. Tin hnh th nghim ........................................................................................... 40
7.1. Tin hnh lm bnh theo qui trnh sn c, nhn xt cm quan ....................... 40
7.2. Hm lng v cht lng gluten .................................................................... 40
7.3. Phn tch m ca bt nho, lin h vi qu trnh to hnh, nhn xt s ph
hp ca m bt nho vi phng php to hnh s dng ................................ 40
7.4. Thay i bt s 8 bng bt s 11 ................................................................... 40
7.5. Kho st loi v lng bt n ........................................................................ 40
7.6. Kho st loi v lng cht bo ..................................................................... 41
7.7. Kho st hm lng cht nh ha .................................................................. 41
7.8. Kho st nhit nng v thi gian nng tng ng vi nhit nng .. 41
7.9. Thay lng trng trng bng bt lng trng trng ........................................... 42
8. Kt qu-Thc nghim .......................................................................................... 42
8.1. Hm lng v cht lng gluten .................................................................... 42
8.2. Phn tch m ca bt nho, lin h vi qu trnh to hnh, nhn xt s ph
hp ca m bt nho vi phng php to hnh s dng ................................ 44
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 6

8.3. Thay i bt s 8 bng bt s 11 ................................................................... 45
8.4. Kho st loi v lng bt n ........................................................................ 46
8.5. Kho st loi v lng cht bo ..................................................................... 48
8.6. Kho st hm lng cht nh ha .................................................................. 50
8.7. Kho st nhit nng v thi gian nng tng ng vi nhit nng .. 51
8.8. Thay lng trng trng bng bt lng trng trng ........................................... 52
9. Kt qu-Kin ngh ................................................................................................ 54
9.1. Quy trnh ti u ............................................................................................. 54
9.2. Tnh cn bng vt cht ................................................................................... 55
PH LC................................................................................................................... 57
CC BC LM BNH COOKIES ..................................................................... 57
TI LIU THAM KHO .......................................................................................... 62














Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 7

LI M U

Bnh l loi thc phm rt ph bin trong i sng hng ngy, cung cp nhiu
nng lng, dng cht. Ngnh cng ngh sn xut bnh l mt ngh xut hin rt
lu i vi rt a dng, nhiu chng loi. Nu ni n bnh kh trn th gii th ta c
cc loi bnh chnh sau: craker, biscuit, cookie, cake a dng v chng loi,cng ngh,
mang li gi tr kinh t ng k, nhm p ng nhng nhu cu ngi tiu dng c
th pht trin bn vng trn th trng. Bnh cookies ng tin l mt loi bnh trong
dng bnh cookies, bnh c cu trc xp gin, thm ngon v tng i d thc hin ti
gia nh, bnh mang li gi tr dinh dng cao. Bnh cookies ng tinlm phong ph
thm khu v ca ngi tiu dng.
Do nhng c im trn ca bnh nhm chng em tin hnh lm bnh trn
quy m phng th nghim a ra mt cng thc ti u sn xut bnh cookies ng
tin.
D c gng nhng trong bi bo co thc hnh khng th trnh khi cc
hn ch, mong c v cc bn thng cm v ng gp kin.
Nhm thc hin








Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 8

BNH COOKIES NG TIN
1. Tng quan v bnh cookies ng tin
Bnh cookies thuc dng bnh kh, c hm m thp t 2 5%, c bao gi v
thi gian s dng di t 2 thng n vi nm.
1.1. Lch s bnh cookies
Bnh cookies u tin c lm ra l do mt vic ngu nhin, nh l mt th
nghim. Cc u bp dng mt t bt nho lm bnh kim tra nhit ca bp l
trc khi lm bnh ln. Nhng ci bnh nh dng th chnh l bnh cookies
c gi l koekje, n c ngha l little cake trong ting H Lan, c lm t bt
nho.
Ti M, cookie c m t nh l mt loi bnh mng, ngt v thng l nh.
Theo nh ngha, bnh cookie c th rt a dng, da trn bt bnh ngt, hoc l
gin hay mm. Mi quc gia c mt t ring ca mnh cho dng cho bnh cookies.
Bnh cookies c gi l biscuits Anh v c, v Ty Ban Nha l galleta, c
gi chng l keks, v ti c nhiu tn ch cc dng khc nhau ca cookies bao
gm amaretti v biscotti..
Bnh cookies u tin c cho l bt ngun t Ba T n (nay l Iran), mt trong
nhng nc u tin tinh luyn ng. bnh rt ni ting trong ch Ba T.
T cookies bt ngun t t keokje H Lan v u tin c lan truyn n
M. V n Anh trong th k 19, chng c dng kt hp trong cc bui ung tr v
c gi l biscuits hay l bnh ngt nh Scotland.
C hng trm cng thc lm cookies M. Nhng khng c mt cun sch no
c th lu tr cc cng thc lm cho tt c cc loi cookies. [18], [19]
1.2. Phn loi
C th phn loi bnh cookies theo cc thnh phn mang tnh c trng nh sau:
Cookies hnh nhn
Cookies tri cy
Hoc cookies chocolate
C nhiu loi cookies mi rt ngon cng ang ngy cng pht trin. [19]
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 9

1.3. c im tnh cht
Nguyn liu: hm lng ng v cht bo rt cao
c im bt nho: s to khung gluten b hn ch mt cch ti a, bt rt mm
do bt gn nh khng pht trin.
To hnh: do bt nho v chy nn phi to hnh bng phng php n nn.
Cu trc sn phm: mm hoc mm xp, bnh cookies ng tin c cu trc
gin, xp. [2]
1.4. Phng php lm n
C ba phng php lm n:
Lm n bng phng php sinh hc
Lm n bng phng php ha hc
Lm n bng phng php c hc
Bnh cookies ng tin c lm n bng phng php ha hc [2]
Phng php lm n ha hc [2]
Tc nhn lm n: l nhng cht ha hc c kh nng lm n gi l bt n.
Bn cht: l s to kh ca bt n, bt khai trong qu trnh gia nhit lm n xp
bnh.
Bt n ( bt ni )
Baking soda
Thnh phn: bicarbonate ca soda hay sodium bicarbonat
NaHCO
3

80
0
C
-- NaCO
3
+ CO
2
+ H
2
O
Baking power
Thnh phn: baking soda, mui acid v cht nn nh tinh bt
C hai loi: loi n v loi kp
Loi n: c mt acid, acid ny c th phn ng nhanh vi baking soda v gii
phng ra mt lng ln CO
2
.
Loi i: gm hai mui, trong mui acid lm cho qu trnh to kh din ra t
t trong sut qu trnh nng, s to kh din ra trong thi gian di.
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 10

NaHCO
3
+ HX NaX + CO
2
+ H
2
O
Cc dng acide thng dng
- MCP ( monocalcium phosphate )
- SAPP ( sodium acide pyrophosphate )
- SALP ( sodium aluminum phosphate )
Nu khng c mui acid th qu trnh to kh nhanh chng, th tch kh tng ln
t ngt lm nt bnh.
Bt khai
Thnh phn: amonium bicarbonate (NH
4
)
2
CO
3
(NH
4
)
2
CO
3

60
0
C
-- NH
3
+ CO
2
+ H
2
O
u im: tt c cc loi bt u p dng phng php ha hc c, hiu qu
cao.
Nhc im: c th to ra mi khai kh chu. Khng s dng (NH
4
)
2
CO
3.
Khng dng (NH
4
)
2
CO
3
i vi sn phm sn phm nht cao v hm m cao v
NH
3
khng thot ra ngoi c. Khng s dng NaHCO
3
> 1.5% v c tnh bazo lm
tng pH, gy cm gic kh chu.
Loi bt n s dng ty theo yu cu ca bnh, cu trc bt nho. Ta phi bit
cch la chn li bt n cho thch hp. Thng s dng kt hp nhiu loi thuc n
lm tng u im v gim khuyt im ca cc loi thuc n.
Bnh cookies khng lm n bng phng php sinh hoc v: bnh c ng
nhiu to ra p sut thm thu lm nm me khng pht trin c. Cht bo nhiu nn
to nn mng bao, bao ly nm men lm nm men khng th ly thc n c.
Bnh cookies khng s dng phng php lm n c hc v: phng php ny
rt kn bt. Bt nho lm bnh cookies nho nn khng th cn to lp c.
1.5. Phng php to hnh
Cc phng php to hnh
- Cn phn tm v ct
- Phng php p quay
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 11

- Phng php n
- Phng php rt
i vi bnh cookies ng tin th dng phng php n v bt nho c
nht cao, khung gluten km pht trin, khng c v c s dnh khun.
2. Th trng bnh cookies
Cng ging nh cc ngnh cng nghip ch bin thc phm, nc gii kht..,
ngnh cng nghip ch bin bnh ko Vit Nam c mt qu trnh pht trin lu di.
T vic sn xut bnh ko truyn thng bng th cng, n nay c nc c khong
30 n v sn xut bnh ko cng nghip c quy m ln, c trang b cng ngh hin
i c kh nng sn xut cc sn phm c cht lng cao tng ng vi cc sn
phm bnh ko ca cc nc trong khu vc. Tng gi tr th trng bnh ko Vit Nam
hin nay khong 3.800 t ng, trong cc n v trong nc chim 70% th phn,
30% th phn cn li l nhp khu t Trung Quc, Thi Lan, Indonesia, Hng Kng v
Malaysia...
Chim lnh trn th trng v dng sn phm cookie hin nay c th c bit
n l cng ty Kinh . Cng ty ang sn xut 7 nhm sn phm: bnh cookies, bnh
crackers, bnh qu, bnh snack, bnh trung thu, bnh m cng nghip, ko cng, mm
v chocolate. Trong bnh crackers l sn phm ch lc ca Cng ty, chim 52% th
phn bnh crackers trong nc. Sn phm bnh crackers ca Cng ty c xut i
nhiu nc trong c c th trng M. K n l bnh cookies ca Cng ty chim
ti 45% th phn bnh cookies trn th trng trong nc. Tip theo l bnh trung thu,
tuy l mt hng c tnh cht thi v nhng doanh thu t bnh trung thu li chim ti
15% tng doanh thu ca Cty v Kinh l nhn hiu chim v tr s mt v sn lng,
doanh s v cng ngh.





Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 12


Bng: doanh thu v li nhun ca CTCP Kinh theo tng nhm sn phm
trong hai nm 2003 v 2004 [9]
n v: triu ng

K n c th k l cng ty Bibica hin chim khong 7%-8% th phn bnh ko
c nc vi tng doanh thu nm 2000 l 187,26 t ng. Sn phm ca Cng ty ch
yu tiu th trong nc (chim 96%-97% tng doanh thu) cn doanh thu t xut khu
ch chim khong 3%-4% tng doanh thu vi sn phm xut khu ch yu l cc sn
phm nha
Theo c tnh ca Cng ty T chc v iu phi IBA (GHM), sn lng bnh
ko ti Vit Nam nm 2008 vo khong 476.000 tn, n nm 2012 s t khong
706.000 tn; tng gi tr bn l bnh ko th trng Vit Nam nm 2008 khong 674
triu USD, nm 2012 s l 1.446 triu USD.
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 13

Th trng bnh ko c chia lm 3 nhm: s c la, bnh ko ng v ko
gum. Vo nm 2008, tng gi tr th trng bnh ko l 7,329 t ng, trong s c
la t khong 629 t ng, bnh ko ng 6,223 t ng v ko gum khong 478 t
ng. Da trn cc s liu do Euromonitor International cung cp, t nm 2003 n
2008, ton b th trng tng trng vi tc gp hng nm l 14.1%; trong bnh
ko ng l 13.5%, s c la l 10.4%, gum tng trng cao nht vi tc 16.3%.
Th trng tiu th bnh ko tri rng khp nc, c vy l do mc pht trin cc
chui h thng ln ca tng cng ty ni chung, v nh cc ca hng nh ni ring.
Ring dng bnh cookie trn th trng Vit Nam khng ch c dng bnh kh
cao cp m cn c c cc loi bnh khc nh nu trn
Mt s cng ty sn xut bnh cookie ln, c mt trn th trng nh
Kinh cookie chim cookies ca Cng ty chim ti 45% th phn bnh
cookies trn th trng trong nc.
Cng ty CP bnh ko Bin Ho c 3 nhm sn phm chnh:
Nhm bnh: chim 55% tng doanh thu nm 2005 (bao gm dng bnh kh
chim 20-25% t trng doanh s v khong 20% th phn bnh biscuit, cookies trn th
trng; dng sn phm snack; dng sn phm bnh trung thu; dng sn phm bnh
ti; v cc sn phm bnh dinh dng cho tr, b m mang thai v cho con b, cho
ngi n king v bnh tiu ng);
Nhm sn phm ko: chim t trng 40% doanh s nm 2005 ca ton Cng ty
v khong 35% th phn ko c nc.
Nhm sn phm t mch nha: lm nguyn liu sn xut ko v cung cp cho
mt s n v trong ngnh. Nhm sn phm ny chim t trng nh nht trong tng
doanh thu ca cng ty ch khong di 5% (nm 2005). [10]
Ngoi ra cn mt s thng hiu chuyn cho dng bnh cookie
- Cng ty c phn bng sen, a dng ho nhiu dng sn phm cookie
- Cng ty LD TNHH Hi H
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 14

- BridalCookie l cng ty chuyn sn xut v cung cp bnh cookie lm qu
tng cho khch tham d m ci (wedding cookie) v qu tng doanh
nghip dng trong cc dp trin lm, l k nim ca cng ty,... (logo cookie).
- Cng ty Bnh ko Qung Ngi
- Cng ty C Phn Thc Phm Vit Php
- CTy CP Lai Ph,chuyn sx thch rau cu,bnh cookies,ko do,socola

Tuy nhiu cng ty sn xut, nhng theo phn khc th trng th cc nh sn
xut chim gi th phn nh sau:













Cn i vi vic tiu th bnh ko nhp khu th th trng tiu th bnh ko
nhp khu khng chim t l ln so vi trong nc (tr socola). Cc loi bnh ngoi c
cht lng tt v gi thnh cao thng ch c ngi tiu dng c thu nhp cao tiu
th nn lng tiu th ca cc sn phm ny khng nhiu.
Mt s loi bnh cookie ngoi c cht lng tng i tt v gi thnh va phi
th phi k n l Danisa (Innxia), Apollo (Malaixia), Danone (Malaixia),
Munchys (Malixia) v Khong Guan (Singapo)
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 15

Tuy nhin trn th trng vn khng th khng k n cc loi bnh ko ko
cht lng c xut x khng r rng, thng t Trung Quc. iu ny gy ngi tm l
ngi tiu dng trong nc i vi sn phm bnh ko, d vy th cc loi bnh ny
vn m thm c tiu th trong nc. Cc loi bnh ngoi c gi thnh trung bnh
v thng hiu cha c khng nh trn th trng Vit Nam th tnh hnh tiu th
khng c tt do c gi thnh cao hn so vi cc sn phm cng loi trong nc, v
do chnh yu t tm l ca ngi tiu dng gn y cnh gic vi hng ngoi bi
hng lot cc v vic vi phm v sinh an ton thc phm. V mt thc t d dng nhn
thy l khng phi cc loi bnh ngoi no cng c cht lng tt mc d hp p,
sang trng, gi cao, nhng thc t th v dy rut t, li c nhiu sn phm gi ngoi
khng r ngun gc xut x, hp bnh p, sang trng, nhng km cht lng, chnh
v th nn nim tin ca ngi tiu dng vi cc sn 28 phm bnh ngoi khng cn
nh trc, v tiu th cc sn phm bnh ngoi c phn gim st.
Tuy nhin, cng khng th ph nhn hon ton cc dng bnh ngoi. Mt s
bnh ni ting ni trn cng gy nhng ting vang trong th trng bnh( nh
Danisa).
3. Nguyn liu
3.1. Bt m
Thnh phn ho hc ca bt m:[1]
Thnh phn ha hc ca bt m ph thuc vo thnh phn ha hc ca ht la m
v ph thuc vo hng bt.
Tinh bt:
L glucid quan trng nht ca bt m. ln v nguyn ca ht tinh bt nh
hng n tnh rn chc, kh nng ht nc v hm lng ng trong bt nho. Tinh
bt chim s lng ln trong bt (68-76 %). Ngay c bt bnh m, c xem l bt c
t tinh bt, vn cha nhiu tinh bt hn tt c cc thnh phn khc cng li. Mt s ht
tinh bt b h hng trong qu trnh xay xt hoc khi bt c lu tr trong iu kin
m t. Khi iu ny xy ra, mt s lng rt nh tinh bt c chia nh theo amylase
thnh ng c d dng ln men bng nm men. Lng ng t nhin c trong bt
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 16

(t hn 0,5%) khng cao cho s ln men ca nm men, l l do ti sao hu ht
cc cng thc nm men bt nho u c thm vo mt t ng.
Protein:
Protein (6-18%) hot ng nh mt cht kt dnh cc ht tinh bt trong trong
ni nh. Glutenin v gliadin l cc protein hnh thnh nn khung gluten, chim khong
80% ca cc protein trong ni nh. Hai protein ny khng tan trong nc nhng khi
nho trn vi nc th to thnh khi gluten do v n hi. Cc protein khc trong bt
trng bao gm cc enzym nh amylase, protease, v lipase.
Hm lng protein thay i theo loi bt, bt hng cng cao protein cng nhiu
v c gi tr dinh dng cao hn bt hng thp.
m
m trong bt thng thng vo khong 11-14% . Khi m tng ln trn
14%, bt d b nm mc v tng trng, thay i hng v, hot ng ca enzyme, v
b cn trng ph hoi. i vi nhng l do ny, bt phi c lu tr ng cch trong
mt ni kh, mt.
Glucid keo
Carbohydrate khc trong bt ngoi tinh bt (2-3%), c th pentosan. Rt d b
qua tm quan trng ca pentosan trong bt trng, v hm lng tng i thp.
Pentosan c mt chc nng rt quan trng trong tinh bt. V n thng hp th 10-15
ln trng lng ca n trong nc, mt lng nh pentosan c th lm tng kh nng
hp th nc ng k ca bt. Mt lng nh c trong bt m xut hin cng tng tc
vi gluten, nng cao sc mnh v cu trc ca n. Pentosan cng l mt ngun ca
cht x ha tan.
Lipid
Mc d ch c mt lng nh cht bo (1-1,5%) du v cht nh c mt trong
bt mu trng, nhng hp cht ny c nh hng n tnh cht ca gluten chng lm
cho gluten n hi hn. Tuy nhin, v bn cht ca n, du la m b xi ha d dng
v bin i, hn ch thi hn s dng ca bt.
Cht tro
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 17

Tro gm cc mui v c khong cht t nhin c trong li ht la m. N bao
gm st, ng, kali, natri, v km. Bn cnh vic cung cp cc khong cht cn thit
cho ba n, tro lm tng s ln men bng cch cung cp khong cho nm men. Tro c
mu xm nh hng n mu ca bt. Bt mu trng l tng i t tro (t hn 0,6 %),
bi v tro tp trung lp cm s mt i khi xay xt. Tro c o trong mu bt v ng
cc bng cch nung cc mu nhit rt cao trn 1000 F (538
0
C) v tro l khi
lng cn li .
Cc sc t carotenoid
Cc sc t carotenoid c mt trong bt mu trng vi s lng rt thp (1-4 phn
triu). Thnh phn ny quy nh mn v ty trng bt. Cc sc t carotenoid
trong bt mu trng nm trong cng mt nhm nh betacarotene, cc sc t mu da
cam trong c rt.
Phn loi bt m [11]
Cc loi bt m thng c phn loi theo cng dng:
Bt bnh m:
Bt bnh m l bt xay t mt trong hai loi la m cng ma xun mu hoc
ma ng. Bt ny c hm lng protein cao 11,5-13,5 % v gluten cht lng tt, c
c tnh l cho khi lng ln v rut bnh n tt trong qu trnh ln men khi nng.
C th s dng bt bnh m cha ty trng hoc ty trng. i khi bt bnh m c
thm vo bt la mch cung cp cho qu trnh ln men nm men tt hn, x l bt
d hn, v ko di hn s dng.
Bt m gluten cao
Bt c hm lng gluten cao c xay t la m cng, thng l la m cng
ma xun mu . C hm lng protein cao thng l 13,5-14,5% v thng c kali
bromat hoc cc mui bromat c thm vo n lm cho gluten mnh hn. Bt c th
c ty trng. Cng ging nh bt bnh m, bt m gluten cao i khi cha thm bt
la mch. N c s dng c cho bnh nng ni bng men, c bit l nhng loi
yu cu n ti a. Bnh m c lm t n i khi b do v qu dai v hm lng
gluten cao.
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 18

Bt bnh m artisan (artisan bread)
Artisan bt bnh m, c xay t la m cng ma ng mu , ging nh c
im ca bt bnh m Php, ngha l protein tng i thp (11,5-12,5%). Hm lng
protein thp to nn lp v gin v b vn vi cc l xp khng u.
Mc d hm lng protein thp, nhng cht lng ca protein trong bt bnh m
artisan phi cao. Bnh m artisan phi tri qua qu trnh ln men di pht trin
hng v. Nu cht lng gluten thp, gluten s b rch v bt b sp t s khc nghit
ca mt qu trnh ln men di.
Bt bnh m artisan thng c hm lng tro hi cao hn so vi bt patent, nn
bt c mu xm. Bt bnh m artisan khng cha bt k tc nhn ty trng hoc cht
kt dnh.
Bt bnh ngt (pastry flour)
Bt bnh ngt l bt xay t la m mm, ni chung t la m mm ma ng mu
. Hm lng protein t thng 7-9,5% v thng khng c ty trng. Bt bnh
ngt l l tng cho cc loi bnh cookie v bnh ngt nhiu.
Bt bnh cake
Bt bnh cake c xay t la m mm, thng t la m mm ma ng mu
. y l mt loi bt c a thch, loi ho hng, n c ly t ni nh ht. iu
ny lm cho bt bnh cake c dng ht mn, mu trng, hm lng protein thp 6-8%
v tinh bt hi cao hn so bt khc. Bt bnh cake thng c ty trng vi c
cholorine v benzoyl peroxide.
Chlorine l mt tc nhn lm suy yu gluten v tng kh nng ht nc ca tinh
bt. Tm quan trng ca chlorine i vi nhng c tnh ca bt bnh cake khng th
chu ng sut qu ln. X l cng nhiu chlorine th hm lng protein s gim thp
hn trong nh ngha bt bnh cake.
Bt m gia dng (all purpose AP)
Bt AP thng c t 9,5-11,5% protein, nhng iu ny c th khc nhau vi
tng thng hiu. Bt AP thng c pha trn la m cng v mm, nhng khng
phi lun lun nh vy. Mt s thng hiu, nh bt m King Arthur, c lm hon
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 19

ton t la m cng cc thng hiu khc, nh bt White Lily, c lm hon ton t
la m mm. Bt AP c th c ty trng hoc khng ty trng, v c th cha thm
bt la mch.
i vi bnh cookie ng tin v bnh c cu trc xp, gin tan, lm n bng
phng php ho hc nn ta s dng bt m s 8 hay cn gi l bt m a dng- all
purpose
Cc ch tiu cht lng ca bt m
Cc ch tiu cht lng ca bt m do tng quc gia quy nh, ch yu l nhng
c trng v tro, trng, mn, acid v hm lng gluten t
tro:
tro ca bt rt quan trng i vi cc sn phm bnh sau ny, n quyt nh
tro ca bn thnh phm v thnh phm. tro l ch s c bn xc nh hng bt
m, bt m hng cao t tro hn bt m hng thp, bt thng hng khng cho php
tro qu 0.55%. tro ca ni nh la m khong 0.4- 0.45%, tro ca cm khong 7-
8.5%.
mn:
mn nh hng n gi tr thc phm v tnh cht nng bnh ca bt. Bt
cng mn cng d tip xc vi cc cht xc tc hnh thnh bt nho, ht bt cng to
cng chm trng n, chm ln men, qu trnh keo ha xy ra chm.
trng:
trng l yu t quan trng ca ht la chn ch ch bin nn bt. Ht
trng s d nghin v t l bt thu c cao hn ht c. Bt xay t ht trng hm
lng protein ni chung cng nh gluten ni ring cao hn. Cc lp v qu, v ht
thng cha nhiu sc t, bt cng trng chng t cng t ln v. Do ni nh c cha
cc sc t carotenoic nn bt c mu trng ng.
Hm lng gluten t:
Hm lng gluten t khong 27- 28%. Gluten ca bt hng cao thng c mu
sng hn v ht nc ln hn.
acid ca bt:
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 20

Trong bt thng cha cc mui photphat acid, cc acid bo t do v cc acid
hu c khc. acid c tnh bng khi lng KOH trung ha cc acid bo c
trong 100g bt tnh theo hm lng cht kh.

3.2. Lng trng trng
Thnh phn ho hc ca lng trng trng c t l nc rt cao (88,10%). Hm
lng nc trong trng gip ha tan ng, v gip bt ht nc trng n to cu
trc. Cc thnh phn cn li bao gm tro, protein v glucid chim t l theo bng sau.
Bng thnh phn ho hc ca long trng trng g

Lng trng trng to cu trc do s ng t ca trng trong qua trnh nng.
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 21

Lng trng trng cha albulmin c vai tr to hnh trong qu trnh nh ni,
trn vi khng kh to ra cc bt kh li ti, s h tr trong qu trnh dy bt v lm bnh
n trong qu trnh nng.
3.3. ng [8]
ng c tinh ch t cy ma hoc c ci ng, cung cp v ngt trong bnh
nng. N c s dng n l hoc kt hp vi cc thnh phn b sung ngt khc, v
n vn l cht ngt ph bin nht trong cc loi bnh nng. ng tinh luyn s dng
trong bnh thng c phn loi theo kch thc ca cc ht. Ph bin nht c s
dng l ng ct, ng bt. ng ht nh li c phn loi vo siu tt, rt tt v
ng ct, ph thuc vo kch thc ca cc ht.
Nhn chung, ng nghin nh s tt hn khi trn vo bt nho v to dung mi
nhanh hn. Trong ng th c cc ht khng tan, thm ch sau khi trn mt thi gian
di. Cc biu hin sau khi nng nh nhng m en trn v, cu trc khng u, c
nhng chm syrup.
Ngoi ra, ng tinh luyn l tt hn cho kem v cht bo v chng to ra s
ng nht trong cu trc v ng nht trong khi lng tt hn.
ng c nghin thnh bt mn v trn vi mt lng nh tinh bt (khong
3%) trnh ng cng. Chng cng c phn loi theo tiu ch th cng hay
mn. 1OX l ng tt nht, n cho kt cu mn khi ng cng. 6X l ng tiu
chun cho bnh ko.
3.4. B
B l mt sn phm thc phm lm t sa hay kem hoc c th kt hp c hai,
c th c mui hoc cht ph gia c mu, l cht bo ng vt, l sn phm ca qu
trnh hydro ha cht bo, thnh phn gm: hn 80% l cht bo ca sa. Ngoi ra cn
c khong 16% nc, 2.5% mui, 1.5% sa dng rn.
B d hng nhng li c hng v ti ngt nn c u tin trong bnh nng.
Trong khi n c th c thay th bng margarin hoc m thc vt. B c xu hng
cung cp mt kt qu cui cng khc vi b thc vt, c bit l khi n c s dng
trong bnh ngt v lp v.
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 22

Bi v hnh dng vt l ca cc tinh th cht bo, b c xu hng lan rng v
phn lp d dng hn v ng nht hn so vi margarin. B cng v gin khi lnh v
rt mm nhit phng. Do , bt nho s dng b kh x l hn so vi khi s
dng shortening.
3.5. Shortening
Khng mu, khng v, mu trng, 100% l cht bo. L sn phm ca qu trnh
hydro ha cht bo, khng tan chy nhit thng, shortenin c th to thnh t
du thc vt, m ng vt hoc c hai.
C 2 loi c s dng cho sn phm ngnh bnh, regular shortenings v
emulsified shortenings.
Regular shortening c nht tt, cu trc sp v nhiu phn nh ca cht
bo c xu hng c nh hnh dng trong qu trnh trn v nho. Chng c th c
sn xut vi nhiu cng khc nhau. Regular shortening c kh nng to vng tt v
nng chy nhit cao. Chng thng c s dng cho cc sn phm fiky nh v
bnh v bnh quy. Chng cng thng c s dng trong nhiu loi bnh ngt, bnh
m, v cc sn phm trn kem, bnh cookie, bnh quy
Emulsified shortenings l shortenings mm m lan ra d dng trong mt lp
bt v nhanh chng to thnh lp bc ht ng v Kur. V chng c cha thm cht
nh ha nn chng c th gi mt lng ln cht lng v ng hn regular
shortenings. Chng thng c dng khi trng lng ng trong bt bnh ln hn
trng lng ca Kur, kt qu s dng b mt mt v mn hn. Ngoi ra, Emulsified
shortening thng c s dng trong to ng bi v chng c th cha nhiu ng
v cht lng khng ng.
3.6. Thuc n [12]
Baking Powder c cha 1 hay nhiu acid kt hp vi Baking soda (NaHCO
3
) v
tinh bt. Tinh bt c nhim v ngn cn acid v baz phn ng vi nhau trong sut qu
trnh bo qun.
Hu ht tinh bt c s dng ngy nay phi tri qua 2 giai on l phn ng
vi cht lng v nhit. Phn ng u tin din ra khi bn thm bt n vo bt nho v
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 23

n c lm m. Mt trong nhng mui axit phn ng vi NaHCO3 v to ra kh CO
2
.
Phn ng th hai din ra khi bt c t vo l. Cc t bo kh m rng lm th tch
bt tng. Bi v trong hai giai on, qu trnh nng bnh c th c tr hon trong
khong 15-20 pht m khng lm mt i sc mnh dy bt ca n.
4. Mt s quy trnh bnh cookies ng tin hin nay
4.1. Quy trnh 1
Nguyn liu
- B mm 100 Gr
- ng xay 100 Gr
- Lng trng 100 Gr
- Bt m 100 Gr
- Nho kh 50 Gr
Cch tin hnh
- Cho b mm v ng vo my nh trng, nh n khi ng tan.
- Cho lng trng vo nh u.

Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 24

2 lng trng
trng
100g b 100g ng
nh tan ng
nh u
100g bt m
nh n khi bt
qunh li
50g nho kh
ngm ru rum
Nn to hnh
Nng 180 C
Sn phm

- Cho bt m vo trn u. n khi bt qunh li
- Tin hnh nn to hnh bnh ng knh <3 cm, khong cch gia cc bnh
trn khay l 1 cm.
- Sau khi nn bnh y khay nng, th cho nho kh ngm ru rum ln gia
bnh
- Nng nhit 180
0
C [13], [14]
4.2. Quy trnh 2
Nguyn liu
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 25

- B: 1 chn
- ng xay: 2chn
- Lng trng: 2 lng trng
- Bt m: 3 chn
- Vani: 2 mung c ph
- Baking soda: mung c ph


Cch tin hnh
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 26

- Cho b v ng vo my nh trng, nh n khi ng tan.
- Cho lng trng vo nh u.
- Cho bt m, vani, v baking soda trn kh vo trn u. n khi bt qunh
li
- Tin hnh nn to hnh bnh ng knh <3 cm, khong cch gia cc bnh
trn khay l 1 cm.
- Nng nhit 180
0
C [15], [16], [17]
4.3. Quy trnh 3
Nguyn liu
- Lng trng trng: 4 qu
- Bt m: 150g
- Bt ni 2.5g
- B: 126g
- ng xay: 150g
- Vani: 2 ng
Cch tin hnh
- Lng trng trng nh ni c
- Cho ng vo nh n khi tan ng
- Bt m, bt ni, vani trn kh. B tn mn ngoi chn. Sau vo my nh
- Cho bt vo ti nilon c gn douillee trn, nn to hnh ng tin
- Nng 150
0
C [3]


Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 27

2 lng trng
trng
4 lng trng trng
150g ng
nh ni
nh kem
150g bt m+2 ng
vani+2.5g bt ni
Nho bt
Nn to hnh
Nng 150 C
Sn phm
126g b
nh trn


5. S qui trnh dng trong th nghim
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 28


Thuyt minh qui trnh
nh ni
Mc ch
To bt, gp phn to cu trc xp cho bnh, lng nc trong trng gip cho
qu trnh hnh thnh khi bt nho sau ny.
Bin i
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 29

Qu trnh nh ni chnh l qu trnh to bt, h tr to cu trc xp cho bnh
sau ny. Bt y l h phn tn cc bt kh trong mt pha lin tc l lng (lng trng
trng).
Di tc dng ca lc cnh khuy,protein lng trng trng b ko dn mch,
qu trnh nh trn to iu in cho bt kh phn tn vo trong protein to cc bng
bt. Trong giai on ny th tch lng trng trng tng ln ng k,lng trng
trngchuyn t mu trng ng sang mu trng c, khi nh n mt thi im nht
nh, kch thc bt s rt nh, ng u, to mn cao, gn nh khng thy c
cc bt kh bnng mt. Trong qu trnh nh khuy, cc protein ca lng trng trng b
ng t, cc protein ny hp thu ln b mt lin pha kh/nc to mng cng lm cho
bt bn. Lc tc cnh khuy tc dng trong thi gian ny phi mnh, s phn tn
bt c ng u.
Cc yu t lm bn bt l
- Sc cng b mt lin pha yu
- nht ca pha lng cao
- Mng mng protein bap quanh bng bt bn v n hi.
Lng trng trng to c cu trc bt bn do lng trng trng c kh nng to
bt tt pH t nhin (pH= 8 9), do iu kin ny protein tch in m, c s gin
mnh v ko di cc i nn nht ca protein rt cao.Cc albumin hnh cu c khi
lng phn t cao kh gin mch nn to c mng hp th dy nn lm bt rt
bn.Ngoi ra, kh nng hp th v gi nc ca protein b mt lin pha cng lm
tng bn bt.
Trong qu trnh nh trng, cn ch th gian, bi v albumin rt nhy cm vi
s nh qu tha. Nu thi gian nh ni ko di (qu 6 - 8 pht) s gy ra hin tng
ng t v tp hp protein cc b trn b mt lin pha. Cc protein ny s khng tham
gia lin kt vo b mt lin pha, lm gim nht nn bt to ra km bn.
Phng php
S dng my trn bt, nh trong vng 5 pht, iu chnh my nh tc
mnh nht.
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 30

nh kem
Mc ch
Nh ta bit, mt trong nhng yu t lm bn bt chnh l lm tng nht
ca pha lin tc. Do , ng saccharose c b sung giai on ny nhm mc
ch:
- Lm bn cu trc bt ca ca lng trng trng do lm tng nht chung.
- To v ngt cho sn phm
Bin i
S gin n ca bt gim, th tch bt gim do nht bt tng ln. Do ng
saccharose c tnh cht ht nc cao, v di tc dng ca lc ma st nhit ca hn
hp cng tng lm tan chy ng, do nht ca bt tng ln. S cnh tranh nc
ca ng vi bt xy ra hin tng rt cht lng trn b mt lin pha, cng mt phn
nh hng n bn bt, tuy nhin s tng ng k nht ca pha lin tc lm
lm tng bn ca bt. Do , ng c cho vo khi lng trng trng to c
h bt bn vng.
Phng php thc hin
Cho tip ng saccharose vo lng trng trng nh ni v tip tc nh to
kem trong vng 3 pht, iu chnh my nh tc mnh nht.
Tn mn shortenin v b
Mc ch
To s ng u trong khi shortenin v b, to thun li trong giai on nho trn
bt.
Bin i
Lc tn lm v cc bng kh trong khi shortenin v b, ma st trong qu trnh tn
nhuyn lm tng nhit , a nhit ca khi shorten v b gn im nng chy
tng mc ng nht.
Phng php
Dng mung tn nhuyn ring shortenin v b trong 15 pht, sau n trn b v
shortenin tn mn trong 5 pht.
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 31

Nho bt
Mc ch
Nho bt l mt bc quan quan trng, c nh hng nhiu n cc giai on
sau trong qu trnh sn xut bnh. Qu trnh nho thu c mt khi cht ng nht
cc thnh phn gm: bt, bo, lng trng trng, ng v mt s thnh phn khc.
Bin i
Qu trnh ny c nhiu thay i trong khi bt nho
Tinh bt ht nc v trng n, ngthi cc protein cng lin kt vi ncto
mng gluten, giai on ny hnh thnh lin kt protein protein, protein nc. Cc
lin kt ny c sp xp mt cch c trt t hn, ng thi ht tinh bt trng n
v cc cht ha tan khc s bm vo khung mng gluten ny, hnh thnh cu trc cho
bt nho.Tuy nhin, do hm lng gluten trong bt thp, nn khung gluten km pht
trin, ng thi lng bo v ng cao nn khi bt khng chc v n hi m mm
nho.
Trong qu trnh ny, cc ht bo s bao ly cc ht ng, v tinh bt, do cc
ht tinh bt s gim kh nng lin kt vi nc, lm cc ht tinh bt tr nn ri rc
hn, ht bt ti xp c tc dng gi kh bn trong khi bt nho. Nh vy bt nho l
mt h phn tn bao gm: rn, lng, kh.
S hnh thnh khi bt nho lm gim th tch nn khi lng ring gim. gai
on ny, mt phn k CO
2
ca bt n cng thot ra, nhng khng ng k.
C s ng nht cc thnh phn, nn c s ng cht ca khi bt.
Phng php tin hnh
Cho tip bt m ( c b sung vani to hng v bt n), b v shortenin
vo, nh trn nhanh t 1 2 pht, iuu chnh my nh tc nh nht.
To hnh
Mc ch
To kch thc va phi cho bnh, tng din tch b mt bt qu trnh nng
nhanh hn, bnh chn c ng u.
Bin i
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 32

Giai on bt nho bin i khng nhiu, ch c kch thc bt nho thay i.
Yu cu
To hnh nhanh, dt khot, trnh lm nh hng n n cu trc (b chy bt
hay bin dng)
Phng php
Cu cu bt nho mm, nn c to hnh bng phng php n, s dng u
to hnh trn (ng knh 0.5cm) to ra khi bt c hnh trn c ng knh khong
2cm.
Nng
Mc ch
Qu nng nhm lm chn bnh, nh khung gluten, to cu trc bnh, to mi
thm v mu sc cho bnh. Sau qu trnh nng, bnh hon thin v cu trc, mi v,
mu sc c trng.
Bin i
Nng l giai on rt quan trng, bnh c s thay i trng thi tnh cht bt
sng sang bnh chn c.
Cc bin i xy ra
Ha l
m trong bnh gim ng k, bnh kh. Nhit l nng cao, bt nho thu
nhit n nhit si ca nc, nc chuyn pha v bc hi nn giai on u c s
bc hi nc t b mt bnh vo mi trng, khi b lng m ca b mt bnh
gim to s chnh lnh m gia b mt bnh v bn trong rut bnh, nn c s di
chuyn m t rut bnh ra ngoi b mt bnh giai on sau. C s bin tnh protein
gip c nh hnh dng cho bnh.
Bin i v m
Xy ra s h ha ca tinh bt v s ng t protein, qu trnh ny c ngha
hn c v lm bt nho tr thnh bnh n c.
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 33

Khi nhit khong 40
o
C xy ra qu trnh h ha tinh bt, tinh bt s lin kt
vi nc trong bt v khi nc do s ng t protein, nn lng nc t do trong bnh
gim r rt.
S ng t protein xy ra nhit khong 50 70
o
C, protein b bin tnh c
kt cu cht hn to khug cho bnh(protein cua khung gluten, v preotin ca trng),
cc ht tinh bt h h ha bao quanh mng gluten ng t, nht cc kh li to
cu trc rng xp cho bnh.
Vt l
Nhit bnh tng, c s truyn nhit t b mt vo bn trong bnh. Kch thc
bnh tng do s n ca bt nho, s thot m lm khi lng bnh gim nn khi
lng ring bnh tng ln.
Nhit bnh tng ln khong 30 35
o
C c s tan chy ca thanh phn cht
bo (b), cc ht bo bao quanh ng tan chy, to iu kin cho ng tip xc vi
nc v ha tan, s ha tan ca ng lm cu trc bnh b chy ra, nn ng knh
bnh tng ln. Tuy nhim, thnh phn shortenin c nng chy cao hn nn gip c
nh cu trc bnh trong thi gian u, thi gian ny gip bnh nh hnh trong l
nng.
Ha sinh
Giai on u, nhit bnh tng ln to iu kin cho cc enzyme trong bt
hot ng nh: amylase, protease phn ct tinh bt v protein thnh cc thnh phn
nh hn.
Ha hc
Xy ra cc phn ng caramel ng saccharose to mu sc v mi c trng
cho bnh.
C s phn hy ca bt n gii phng CO
2
theo phng trnh:
NaHCO
3
Na
2
CO
3
+ CO
2
+ H
2
O
Lng CO
2
thot ra c gi li bi khung gluten, lm tng th tch bnh.
Phng php
Thi gian nng: 5 pht
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 34

Nhit nng: 150
o
C
Bnh cookies c khung gluten yu nn cn nng nhit cao protein bin
tnh nhanh gi hnh dng khung gluten, gip bnh khng b xp. [4], [5], [6], [7], [8]
6. B tr th nghim
6.1. Mc ch th nghim
Nghin cu kho st xut ra cng thc v quy trnh cng ngh ti u cho
sn xut bnh cookies ng tin
6.2. a im v thi gian nghin cu
Phng F5.7, Vin Cng ngh Sinh hc v Thc phm, trng i hc Cng
Nghip TP.HCM.
Thi gian thc hin: 5 tun ( t 10/9/2010 8/10/2010)
K hoch thc hin ti
STT Ni dung thc hin
Thi
gian
bt u
Thi
gian
kt
thc
1
Tin hnh lm bnh theo quy trnh v thao tc nu.
Nhn xt cm quan v sn phm
10/9/2010
Bui
ph
Phn tch gluetn t, gluten kh, kh nng ht nc ca
gluten.
m ca bt
Phn tch m ca bt nho, lin h vi qu trnh to
hnh, nhn xt s ph hp ca m bt nho vi
phng php to hnh s dng
12/9/2010
2
Kho st s dng bt m s 11
Kho st loi bt n: Kim Nga, baking powder, NaHCO
3

17/9/2010
3
Thay i hm lng bt n
Thay i b bng shortening
24/9/2010
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 35


4
Thay i nhit nng v kho st cc thi gian tng
ng
Kho st hm lng lecithin 0.5%, 1%
Thay i lng trng trng bng bt trng
1/10/2010
5
xut cng thc v quy trnh cng ngh ti u cho sn
phm bnh
8/10/2010

6.3. Vt liu v phng php nghin cu
6.3.1. Nguyn liu
- Bt m s s 8, s 11
- B fraid
- Shorterning
- ng xay
- Bt n
- Lng trng trng/bt lng trng
trng
- Cht nh ha
- Vanillin
Nguyn liu Ngun cung cp
Bt m s 8 Ca hng Hn Phong, ng T Uyn, qun 11, TP.HCM.
Bt m s 11 Ca hng Hn Phong, ng T Uyn, qun 11, TP.HCM.
B fraid Ca hng Hn Phong, ng T Uyn, qun 11, TP.HCM.
Shorterning Ca hng Hn Phong, ng T Uyn, qun 11, TP.HCM.
ng xay Ca hng Hn Phong, ng T Uyn, qun 11, TP.HCM.
Bt n Kim Nga Ch B Chiu, TP.HCM
Lng trng trng Ch G Vp. TP.HCM
Bt lng trng trng Phng th nghim F5.7
Cht nh ha Phng th nghim F5.7.
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 36

Vanillin Ch G Vp. TP.HCM

6.3.2. Thit b
- Cn ng h
- My nh trng
- Ry bt
- Cy vt bt
- T, chn
- Khay nng bnh
- C thoa du
- Mung
- B douilee
- L nng
- Gng tay
6.4. Phng php nghin cu
6.4.1. Phng php xc nh hm lng, cht lng gluten
Xc nh m bt
Dng phng php sy hng ngoi
Nguyn tc: dng tia hng ngoi sy tch m ra khi vt liu t xc nh
m ca vt liu.
My sy hng ngoi s t ng cn khi lng bt v cho ra m tng ng.
Xc nh hm lng gluten t
Quy trnh
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 37


Thuyt minh quy trnh
- Cn 25 g
- Thm 15ml nc trn u
- V trn, cho vo chn y kn, 20
- Ra gluten cho tri ht tinh bt v cc protein ha tan nhm thu gluten t.
- Dng dung dich Iod kim tra tinh bt.
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 38

C th kim tra tinh bt bng 2 cch :
Cho vo nc vt t gluten mt git Iod, dung dich khng c mu xanh l
ra ht tinh bt
Nh 2-3 git nc vt t gluten vo mt cc nc trong thy nc khng c l
ht tinh bt
- p kh: xc nh khi lng gluten c chnh xc
Hm lng gluten(X) tnh bng % theo cng thc sau:
X
1
=
0
1
0
100
Trong :
G
1
: khi lng gluten t cn c (g)
G: khi lng mu cn (g)
Xc nh hm lng gluten kh
Dng phng php sy khi gluten t ti khi lng khng i nhit
105
0
C.
Cng thc xc nh hm lng gluten kh X (%)
X
1
=
0
2
0
100
Trong :
G
2
: khi lng gluten sau khi sy (g)
G: khi lng mu cn (g)
Kh nng ht nc ca gluten
X
1
=
0
1
0
2
0
100
Trong :
G
1
: khi lng gluten trc khi sy (g)
G
2
: khi lng gluten sau khi sy (g)
G: khi lng mu cn (g)
Xc nh cng t
cng t biu th nh sau:
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 39

- cng ngn: 10cm
- cng trung bnh: 10-20cm
- cng di: ln hn 20cm
Xc nh n hi
nh gi n hi, dng khi lng cn li sau khi xc nh cng t.
Dng hai tay ko di ming gluten trn thc khong 2cm ri bung ra hoc dng
ngn tay tr hoc ngn tay ci bp ming gluten.Theo mc v vn tc phc hi
chiu di v hnh dng ban u ca ming gluten, nhn nh n hi ca n theo 3
mc sau:
- Gluten n hi tt: gluten c kh nng phc hi hon ton chiu di v hnh
dng ban u sau khi ko hay nn.
- Gluten n hi km: hon ton khng tr li trng thi ban u v b t sau khi
ko.
- Gluten n hi trung bnh: gluten c nhng c tnh gi hai loi tt v km.
Ty theo n hi v cng t cht lng gluten c chia lm 3 nhm:
- Tt: gluten c n hi tt, cng t trung bnh.
- Trung bnh: gluten c n hi tt, cng ngn hoc c n hi trung
bnh, cng t trung bnh.
- Km: c n hi km, b vng, b t khi cng
6.4.2. Phng php phn tch m bt nho
Dng phng php sy. Sy chn cn 105
o
C cho n khi khi lng khng
i.
Cng thc tnh m bt nho
m( %) =
m
1
+ m m
2
m
100

Trong :
m
1
l khi lng chn cn c cha mu
m
2
l khi lng chn cn c cha mu sau khi sy
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 40

m l khi lng mu em th nghim
7. Tin hnh th nghim
7.1. Tin hnh lm bnh theo qui trnh sn c, nhn xt cm quan
Tin hnh lm bnh theo quy trnh mc s 5 theo cng thc sau
- Bt m s s 8: 75 g
- B fraid: 35 g
- Shorterning: 45 g
- ng xay: 75 g
- Bt n: 3 g
- Lng trng trng: 2 qu
- Vanillin: 1 ng
Nhn xt: bnh c cu trc gin xp, mi thm, ngon nhng to hnh cha p,
mu cn sm do nng qu lu.
7.2. Hm lng v cht lng gluten
- Xc nh m bt m
- Xc nh hm lng gluten t
- Xc nh hm lng gluten kh
- Xc nh kh nng ht nc ca gluten
- Xc nh cng t
- Xc nh n hi
7.3. Phn tch m ca bt nho, lin h vi qu trnh to hnh, nhn xt
s ph hp ca m bt nho vi phng php to hnh s dng
Mc ch:
- Nu ln mi tng quan gia m bt nho v phng php to hnh.
- Xc nh phng php to hnh thch hp v a ra kch thc bnh sng.
7.4. Thay i bt s 8 bng bt s 11
Mc ch: chn loi bt thch hp
7.5. Kho st loi v lng bt n
- Mc ch: chn loi v lng bt n ph hp
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 41

- B tr th nghim:

Loi thuc n
Lng (%)
Alsa Kim Nga NaHCO
3

Baking
powder
4%
2,67%
2%
0.67%

7.6. Kho st loi v lng cht bo
- Mc ch: chn loi v lng cht bo ph hp
- B tr th nghim:
Lng s dng (%)
B 35 0
Shorterning 65 100

7.7. Kho st hm lng cht nh ha
- Mc ch: chn hm lng cht nh ha thch hp
- B tr th nghim:
Lng s dng (%)
0.5% 1%

7.8. Kho st nhit nng v thi gian nng tng ng vi nhit
nng
- Mc ch: chn nhit v thi gian nng thch hp
- B tr th nghim:
Nhit nng
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 42

0
C 120 150 160

7.9. Thay lng trng trng bng bt lng trng trng
- Mc ch: nh gi tc dng ca lng trng trng v bt lng trng trng t
chn mt loi thch hp.
- B tr th nghim:

Lng s dng so vi 75 g bt,
(g)
Bt lng
trng trng
2.5 3.75
Nc 32.5 48.75

8. Kt qu-Thc nghim
8.1. Hm lng v cht lng gluten
- m bt m xc nh bng phng php sy hng ngoi: 12,04%
- Xc nh hm lng gluten t
Khi lng gluten t bt s 8: 7.4g
X
1
=
0
1
0
100
X
1
=
7.4
25
100 = 29.6 %
Khi lng gluten t bt s 11: 9.4g
X
1
=
9.4
25
100 = 37.6 %
- Xc nh hm lng gluten kh
X
1
=
0
2
0
100
X
1
=
2.4
25
= 9.6 %
- Xc nh kh nng ht nc ca gluten
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 43

X
1
=
0
1
0
2
0
100
X
1
=
7.4 2.4
2.4
100 = 208.3 %
- Xc nh cng t
Bt s 8: 15 cm, cng t mc trung bnh
Bt s 11: 20 cm, cng t trung bnh
- Xc nh n hi
Bt s 8: n hi trung bnh
Bt s 11: n hi tt
Bng: ch tiu k thut ca bt m trong sn xut bnh bch quy
m < 15%
Protit 9% 0,5%
axit pH = 5,8 - 6,3
Hm lng tro

- Bt ho hng < 0,55%
- Bt hng 1 < 0,75%
- Bt hng 2 < 1,25%
- Bt hng 3 < 1,9%
gin di gluten 0,3 cm/pht (15,6 cm; 1)
Hm lng tro khng tan
trong HCl
: 0.22%
Tp cht st 2 - 3 mg/kg
Kch thc ht

- ln hn 250 m < 1%
- ln hn 50 m 40% 5%

Nhn xt:
m: 12.04% < 15%, t ch tiu
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 44

Hm lng protein: 9,6% so vi 9% 0,5%, t ch tiu
cng t: 15 cm so vi 15,6 1cm, t ch tiu
Vy cc thng s k thut ca bt s 8 l ph hp vi ch tiu lm bnh
cookies.
8.2. Phn tch m ca bt nho, lin h vi qu trnh to hnh, nhn xt
s ph hp ca m bt nho vi phng php to hnh s dng
m( %) =
m
1
+ m m
2
m
100
Trong :
m
1
= 92.8647 g
m = 4.53 g
m
2
= 96.3574 g
m( %) =
92.8647 + 4.53 96.3674
4 .53
100 = 22.7 %
- Kch thc bnh sng: 1.5 1.8 cm

Bnh sng
- Kch thc bnh chn: 2.8-3cm
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 45


Bnh chn
- Nu ln mi tng quan gia m bt nho v phng php to hnh:
Bng: m bt tng ng vi phng php to hnh
Phng php to hnh m bt nho
Phng php cn, ct 20 21 %
Phng php p, quay 18 20 %
Phng php p n 24 25 %
Phng php rt 26 27 %

Nhn xt: bnh cookies to hnh theo phng php p n bt nho cn c
m t 24 25%, nu nh hn th qu trnh to hnh s kh khn do bt cng, c. V
ngc li, nu m cao hn th bt nho s nho, d chy, to hnh kh. m bt
nho dng trong th nghim l 22.7 % thp hn khng nhiu so vi quy nh nn c th
chp nhn c. Ta thy vi m ny th kh nng to hnh tng i tt, d dng v
to ra bnh c kch thc ph hp.
8.3. Thay i bt s 8 bng bt s 11
Bnh lm t bt s 11: mi v thm, bnh cng hn bt s 8, km n hn, kh
to hnh hn.
Bn lun: do bt m s 11 c hm lng gluten cao, khung mng gluten cht
nn khi bt nho c, kh to hnh, bnh cng v n km hn khi dng bt s 8.
Kt lun chn bt s 8.
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 46

8.4. Kho st loi v lng bt n
Baking powder
4%: bnh n to, nhng c mu khng p, c hu v hi ng, hi kh chu
2.67%: mi, mu, n tt, nhng vn cn cm gic kh chu
2%: mi thm, mu p, cu trc gin, xp, mu sng, l kh nh khng cn
cm nhn c hu v ng na.

Baking power ( 2% )
Kim Nga
4%: bnh n bp ra, dy gim nhiu, bnh mng v ng knh ln, v
ng, kh chu, mu sm, xu.
2%: bnh c cc tnh cht ging nh khi dng 4%, vn khng ci thin c
g nhiu.
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 47


Kim Nga (2%)
NaHCO
3

4%: mu bnh xu, c mu vng sm, xut hin nhiu vt trn mt bnh,
n nhiu lm bnh b xp, c l kh b mt ln, v rt ng rt kh chu.
2%: vn cn trng thi nh 4% nhng t ng hn
0.67%: bnh khng t v trng thi cm quan, b mt r, cn xut hin
nhiu vt , mu vng sm, cn v ng, mi kh chu.

NaHCO
3
(2%)
Kt lun: chn baking powder 2%
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 48

Bn lun: Bt n Kim Nga v NaHCO
3
c bn cht l kim, khi dng vi liu
lng ln s gy v ng, kh chu khi dng v lng CO
2
sinh ra nhiu lm bnh bp
xung, gim dy v tng ng knh
C ch tc ng ca bt n : xem phn tng quan
Ta so snh gia baking powder 2% vi alsa.
Ta thy khi dng alsa th v mt cm quan vn nh khi dng baking powder,
cu trc bnh vn gin xp nhng khng bng so vi baking powder.

Alsa 2 % Baking powder 2%
Kt lun chn bt n baking powder 2%
Bn lun: bt n baking powder hiu Alsa v bt n baking powder t phng th
nghim c cng bn cht, u cha baking soda, mui acid v cht nn nh tinh bt
tuy nhin t l ca cc cht l khng ging nhau v ty thuc vo tng loi bt n m ta
c cht lng bnh khc nhau. Nn vn c s khc bit khi dng mu Asla v mu bt
n t phng th nghim.
8.5. Kho st loi v lng cht bo
B 35%, shortening 65%: bnh gin xp, mi thm, mu sng, b mt lng mn,
t l kh.

Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 49


B 35%, shortening 65%
B 0%, shortening 100%: mu rt nht, b mt r, kh, khng lng mn, mi
khng thm.

Shorterning (100%)
Kt lun chn b 35%, shortening 65%.
Bn lun: bnh dng 35% b v 65% shorterning th t hn bnh dng 100
shorterning v:
Shorterning c nhit nng chy t 44 46
0
C nn ng rn nhit thng
v gip gi c hnh dng ca bnh, gip d to hnh v gim chy bt trong l
nng, gip bnh gi c hnh dng. Tuy nhin nu dng 100% shortening th bnh
s b cng, b mt kh, khng sng bng khi nhit thng. Bnh khng c mi
thm do shortening l sn phm hydro ha du chuyn du t dng lng san dng rn,
n c bn cht ch l du nn khng to mi thm cho bnh.
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 50

B: c nhit nng chy t 32 35
0
C, nng chy nhit thng c tc
dng lm bnh xp, b mt lng, sng bng, to mi thm cho lm tng gi tr cm
quan cho bnh, do b l sn phm thu c khi li tm sa ng vt nn c mi thm
c trng. Tuy nhin nu dng qu nhiu b th nhit thng b nng chy lm
chy bt, kh to hnh v bt chy ra nhanh trong l nng lm bp bnh.
Nn dng kt hp c b v shortening trong quy trnh lm bnh.
8.6. Kho st hm lng cht nh ha
Cht nh ha 0.5%: bnh mu vng rm, b mt vn cn r, l kh khng u,
cu trc bnh t gin xp

Cht nh ha (0.5%)
Cht nh ha 1%: bnh mu vng rm, b mt sng bng, l kh u, cu trc
gin xp

Cht nh ha (1%)
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 51

Kt lun chn cht nh ha 1%
Bn lun: bt nho l mt h nh tng v cht nh ha c kh nng lm bn h
nh tng do n c mt u k nc v mt u a nc nn khi vo trong h nh
tng n s gip phn tn u pha phn tn vo trong pha lin tc, gip lm bn h nh
tng, lm gim sc cng b mt, chng li s hp git ca pha phn tn, lm tng
n xp, tng kh nng gi khgip ci thin cht lng ca bnh.

8.7. Kho st nhit nng v thi gian nng tng ng vi nhit
nng
120
0
C thi gian 10 pht: b mt bnh r, bnh b xp
160
0
C thi gian 5 pht: bnh mu vng nu, b mt nhn bng, cu trc xp
gin, t l kh
150
0
C thi gian 5 pht: bnh mu vng nu, b mt nhn bng, cu trc xp
gin, t l kh
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 52


Kho st nhit v thi gian nng
Kt lun chn nhit nng bnh 150
0
C thi gian 5 pht
Bn lun: i vi nhng bnh s dng bt c hm lng protein cao ( hard
dough) th ta c th ko di qu trnh nng, nhng i vi bnh c khung gluten km
pht trin, lm t bt yu hm lng ng v cht bo cao th qu trnh nng cng
nhanh cng tt. V khi protein bin tnh to khung th s gi c hnh dng ca bnh,
bnh khng b xp khi nng. i vi bnh cookies c khung gluten km pht trin
hm lng ng bo cao nn ta cn nng nhit cao, thi gian ngn. V nu
nng nhit thp, thi gian s ko di lm bt b chy, khung mng gluten cha
bin tnh kp lm bnh b xp. Tuy nhin nu nng nhit qu cao th ra bnh b
chy trc trong khi tm bnh vn cn cha chn.
Qua kho st chn nhit nng 150
0
C thi gian nng l 6 pht l ph hp
vi bnh cookies ng tin.
8.8. Thay lng trng trng bng bt lng trng trng
Bt lng trng trng 2.5g, nc 32.5g: bnh mu vng, cu trc bnh b sp,
khng n, khng c mi thm c trng ca trng
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 53


Bt lng trng trng 2.5g, nc 32.5g
Bt lng trng trng 3.75g, nc 48.75g: bnh mu vng sng, bnh n, cu
trc xp gin, khng c mi thm c trng ca trng.

Bt lng trng trng 3.75g, nc 48.75g
Kt lun: chn bt lng trng trng 3.75g, nc 48.75g
Bn lun:
Bt lng trng trng 2.5g, nc 32.5g: bnh khng to c cu trc, b sp
trong l nng. V cha ha tan hon ton bt lng trng trng vo nc, thi gian
nh trn cha to bt nn khng th to cu trc cho bnh.
Bt lng trng trng 3.75g, nc 48.75g: bt lng trng trng c ha tan
hon ton vo nc trc khi nh trn v thi gian nh trn di to bt. Nn
to c cu trc cho bnh.
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 54

Ta tin hnh so snh bt lng trng trng 2.5g, nc 32.5g vi lng trn trng.
Lng trng trng: bnh c mu vng nu, cu trc bnh xp gin, c mi thm, v
ngon hi ha.

Sn phm hon thin

Kt lun:
Trong sn xut cng nghip: chn bt lng trng trng
Trong quy m gia nh: chn lng trng trng ti
Bn lun: bt lng trng trng v lng trng trng ti u cha abumin gip
to bt trong qu trnh nh trn. Bt cha kh nn khi nng kh thot ra li nhng
l rng to xp cho bnh, lm tng th tch bnh.Cht lng bnh lm t bt lng
trng trng v lng trng trng ti l nh nhau. Nhng bnh lm t lng trng trng
ti th c mi thm hn do bt lng trng trng l sn phm sy t lng trng trng
ti tch ng kh nn bnh lm t bt lng trng trng khng c mi thm v
mu sc nh bnh lm t lng trng trng ti.
i vi sn xut theo quy m cng nghip th dng bt lng trng trng
kim sot c hm lng abumin v trnh lng ph lng lng nu nh dng trng
ti.
9. Kt qu - kin ngh
9.1. Quy trnh ti u

Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 55



9.2. Tnh cn bng vt cht
Nguyn liu u vo cho mt m bnh
- Bt m: 75g
- ng: 75g
- B:26.3g
- Shortening: 48,8g
- Baking powder: 1,5g
- Cht nh ha: 0.75g
- Lng trng trng: 70g
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 56

Tnh cn bng vt cht
m
bt m
+m
ng
+m
b
+m
shortening
+m
baking powder
+m
cht nh ha
+m
lng trng
=m
bnh
+m
mthot
m
bt nho
=m
m bnh
+m
m thot
22.7%=3%+ m
m thot
m
m thot
=19,7%
75+75+26.3+48.8+1,5+0,75+70=
m
bnh
+19,7%.(75+75+26.3+48.8+1,5+0,75+70)
m
bnh
=297,35-19,7%.297,35
m
bnh
=238,8g
Tnh gi thnh ca 1kg bnh thnh phm
- Bt m: 15.000VN/kg
- ng xay: 22.000VN/kg
- B:16.000VN/100g
- Shortening: 68 VN/kg
- Trng: 24.000 VN/chc trng
- Vanillin:4.000 VN/10 ng
Lng trng trng: 70g Lng trng trng: 70g
Bt m: 75g 1125
ng: 75g 1650
B:26.3g 4208
Shortening: 48,8g 3318,4
Vanillin 1 ng 400
Lng trng trng: 70g 4800
Nguyn liu khc v nhin
liu(10% cc nguyn liu trn
1550,14
Tng gi thnh 17051,54

Vy gi thnh ca 1kg bnh l: 71405 VN
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 57

PH LC
CC BC LM BNH COOKIES
NGUYN LIU

Cc nguyn liu chnh: bt m, ng, b v shortenin, lng trng trng.
TIN HNH
nh trng

Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 58















Trng sau khi nh ni trong 5 pht
nh kem
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 59


Sau khi nh kem 3 pht
nh bt

Bt sau nh trn to khi bt nho mm nho



Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 60

To hnh


Nng
Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 61



Sn phm hon thin



Bo co thc hnh ng bnh ko GVHD: Th.s H Xun Hng

T 3 nhm 4 HTP3 62

TI LIU THAM KHO

1. Thnh phn ho hc, thnh phn v hm lng acid amin ca lng trng trng
g, Tp ch Khoa hc v Pht trin 2010: Tp 8, s 4: 693 - 697
2. Gio trnh bi ging cng ngh sn xut ng bnh ko-Thc s H Xun
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