Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

M U
Lng thc - thc phm l vn quan trng i vi mi con ngi. Trc nhu cu i hi lng thc ngy cng cao, cn phi c nhng sn phm ch bin t cc ngun lng thc c gi tr dinh dng cao l iu cn thit. Hin nay, bnh m l thc n chnh ca cc nc Chu u v mt s nc Chu , M La Tinh. Khong mt na s dn trn th gii dng bnh m lm ngun lng thc chnh, ch yu l nhng ngi lao ng. Thng th mi ngi tiu th trung bnh 150-500g bnh m mi ngy. Bnh m l mt loi thc phm c ch bin truyn thng ch yu t bt m, nm men v mui. Trong thnh phn bnh m c glucid, protid, lipid, vitamin v cc mui khong. Glucid chim 50%, lipid chim 1-8%, cn li l protid v cc cht khong. Hm lng acid amin gm: tryptophan, leucin, valin l nhng thnh phn cn thit i vi c th con ngi. nc ta bnh m c s dng ph bin trong i sng nhn dn trong nhng nm gn y. Hin nay bnh m c coi l mt trong nhng thc phm chnh ca nhn dn ta, c bit l nhn dn thnh th v cc khu cng nghip. Tuy nhin nc ta l mt nc nng nghip, a s c dn tp trung nng thn, v th m kh nng tiu th bnh m c gii hn. Nhn chung, ngnh sn xut bnh m ca nc ta cha pht trin trn qui m cng nghip, ch sn xut th cng l chnh v a s tp trung thnh th. Trong i sng con ngi nhu cu v ci n ci mc rt quan trng. c bit nhu cu v thc n th khng th thiu. Khi x hi ngy cng pht trin th nhu cu s thay i, i hi sn phm phi ngy cng hon thin khng nhng cn phi p ng c s an ton m cn m bo gi tr dinh dng. Do , nng cao cht lng ca bnh m ni ring v thc phm ni chung l mt vic lm ht sc c ngha gp phn tho mn nhu cu dinh dng ca con ngi. V th, ti ny chng ti mun cp n Cc nghin cu mi trong cng ngh sn xut bnh m.

Phn 1
Cc nghin cu mi trong cng ngh sn xut bnh m Trang 3

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

S DNG CHT OXY HA V ENZYME

Ti liu tham kho: Using enzymes to improve frozen-dough bread quality Tc gi: Hsing-I Lin, Kansas State University, Manhattan, Kansas, 2008. 1.1 Tng quan Potassium bromate l mt cht oxy ha mnh, c s dng ph bin t lu trong ngnh lm bnh m trn th gii. K t khi potassium bromate b cm s dng ti nhiu quc gia, nhiu nghin cu mi c tin hnh tm gii php thay th ph gia trn. Ascorbic acid vn thng c kt hp vi potassium bromate nh l mt loi ph gia chng oxy ha trong qu trnh nho. C nhiu loi ph gia trong qu trnh nho, v d nh nhng enzyme. Enzyme cn c vai tr trong c qu trnh nng bnh. Mc ch ca bi nghin cu ny l kho st kh nng thay th potassium bromate bng cch kt hp ascorbic acid v hemicellulase/endoxylanase. 1.2 C s nghin cu 1.2.1 Vai tr cht oxy ha trong qu trnh nho trn Nh chng ta bit, yu t quan trng nht trong qu trnh nho trn l qu trnh hnh thnh mng gluten ca khi bt nho. B sung cht oxy ha trong qu trnh nho trn s tng cng bn ca mng gluten, do cc cht oxy ha s phn ng vi nhm SH trong phn t Cystein to thnh cc lin kt -S-S- gip lm bn khung mng. Potassium bromate vi tc dng oxy ha mnh c s dng t lu trong qu trnh nho trn. Tuy nhin, potassium bromate l cht rt kh phn hy, trong qu trnh sn xut bnh m nu nhit nng thp hoc thi gian khng lu, sn phm cui cn cha potassium bromate th khi hp thu vo c th s c nh hng khng tt n sc khe con ngi. ng dng ca potassium bromate hin nay b cm s dng trong sn phm thc phm ti mt s quc gia nh Anh, Canada, Trung Quc.., s dng gii hn (nh hn 75 ppm so vi khi lng bt) ti M. Nhiu ph gia thc phm nh amino acid v enzyme c s dng trong ngnh lm bnh thay th cho potassium bromate. Trc y ascorbic acid vn thng c s dng kt hp vi potassium bromate trong qu trnh nho. Ascorbic acid vi tn thng gi l vitamin C, c nhiu trong cc sn phm rau tri. C ch xc tc ca ascorbic acid din ra nh sau :

Hnh 1.1 : S chuyn ha ca Ascorbic acid trong qu trnh nho Cc nghin cu mi trong cng ngh sn xut bnh m Trang 4

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

u tin L-ascorbic acid di tc dng ca cc enzyme oxidase (c trong bt m) v oxy (trong khng kh ln trong bt trong qu trnh nho) s oxy ha ta thnh dehydro-L-ascorbic acid (DHA) nhn t tham gia phn ng tng cng cc lin kt -S-S- gip lm bn mng gulten. 1.2.2 Vai tr ca enzyme trong qu trnh lm bnh m Nhiu tc dng tt ca enzyme c chng minh trong ngnh lm bnh: Hammond (1994) thy rng hemicellulase lm tng th tch ca bnh m, Hille and Schooneveld-Bergmans (2004) chng minh c hemicellulase ca vi khun hay nm mc u nh hng tt n cht lng ca bnh m ti v th tch bnh, mm, cu trc mnh vn, Hammond (1994) v Guy (2001) u thy rng vic s dng hemicellulase kt hp vi amylase nm mc gip tng cm quan cho cu trc ca lp v bnh. C th gii thch hiu qu ca cc enzyme trn theo c ch sau : Hemicellulase s ph v cc si hemicellulose ln to ra cc mnh v cellulose c kch thc nh hn. H amylase c sn trong nguyn liu c th ct nh hn cc phn t cellulose ny to ra cc phn t tan nh dextrin, ng Endoxylanase thy phn cc pentosans thuc nhm WU-AX ( cc pentosan khng tan trong nc ) to thnh WE-AX (cc pentosan tan trong nc) Qu trnh lm gim kch thc cc cu t ln v chuyn cc hp cht t khng tan thnh tan gip lm cho cu trc ca mng gluten tr nn lin tc, khng b cc vt khuyt, t lm tng kh nng gi kh tng c th tch bnh, cc gi tr cu trc tt hn.

Hnh 1.2 : Cu trc khung mng gluten trc v sau khi s dng enzyme 1.2.3 S dng kt hp cht oxy ha v enzyme trong qu trnh lm bnh m Hiu qu ca vic s dng enzyme trong qu trnh lm bnh m c chng minh t lu: quyn sch Enzyme ( Mathewwson 1998) m t v chc nng oxy ha-ci thin cht lng bt ca enzyme trong qu trnh lm bnh. T , nhiu nghin cu c thc hin tm ra mt loi enzyme duy nht c kh nng thay th c bromate, nhng kt qu thu c cho thy khng c mt loi enzyme n no c thay th kh nng ca cht oxy ha. Mt s cng ty enzyme gii thiu cc ch phm enzyme cha amylase, hemicellulase, c kt hp vi ascorbic acid. Cc nghin cu mi trong cng ngh sn xut bnh m Trang 5

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

1.2.4 Thi gian s dng ca bnh m v hin tng staling Bnh m c thi gian s dng rt ngn, sau khi nng n nhanh chng b gim ti do mt s bin i vt l v ha hc. S thay i v cu trc v mi v trong qu trnh bo qun bnh m gi l staling : s gim ti ca bnh qua vic tng cng lp v v gim mi v. C 2 gi thuyt c a ra gii thch nguyn nhn ca hin tng trn : Mt cn bng m gia rut bnh v lp v.Theo thi gian xy ra s dch chuyn m t rut ra lp v lm rut bnh kh cng lai khng cn mm mi na. Xy ra s thoi ha ca tinh bt, mng tinh bt chuyn mt phn t dng v nh hnh sang dng kt tinh. iu kin bo qun bnh m, trong nhit l quan trng nht, c nh hng n qu trnh staling. Theo Pyler (1988): qu trnh staling din ra 50% nhit 400C, gn nh staling ti 300C, staling hon ton ti 170C, staling rt nhanh ti 00C. Bnh m s gi nguyn ti nu bn qun nhit trn 600C hoc t -70C n -1840C. hn ch tc staling, cc loi ph gia nh enzyme c ngh b sung vo cng thc bt. Fiszman v cng s (2005) chng minh c: cc emzyme t nm mc vi hot tnh endoxylanase, -xylosidase, v -L-arabinosidase cao c th tr hon c qu trnh staling m khng nh hng n xp cng nh th tch bnh. 1.3 Quy trnh tin hnh th nghim Th nghim c tin hnh theo qui trnh : frozen dough. K thut bo qun lnh khi bt nho ch mi c pht trin trong nhng nm gn y. K thut ny gip cho nh sn xut c th cung cp mt cch nhanh chng sn phm cho khch hng, kt qu n tr thnh mt khu quan trng nht trong cng ngh sn xut bnh m hin i. C nhiu nghin cu v bt ng lnh c cng b, tuy nhin cng thc cho ra khi bt cht lng cao nht c gi li nh mt cng ngh c quyn v khng cng b cng khai. iu ny phn no cn tr cho qu trnh hon thin v pht trin k thut ny. Hin nay, bt ng lnh ang c s dng nhiu nc, em li li nhun cao cho nh sn xut v s thun tin hn cho ngi tiu dng. Ngoi nhng thun tin trn, bt ng lnh cng c nhng vn nh nh: sn phm bnh m lm ra b gim nh v th tch v m sn phm cui thp hn do tht thot nc trong qu trnh bo qun lnh...

Cc nghin cu mi trong cng ngh sn xut bnh m

Trang 6

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

Hnh 1.3 : Tm tt cc qui trnh cng ngh sn xut bnh m Qui trnh tin hnh th nghim c thc hin theo s sau :
Nguyn liu Nho trn Chia bt

Lnh ng

To hnh

V bt

ng gi

Bo qun

R ng

Bo qun

Nng

Ln men cui

Th nghim 1 : nh gi th tch sn phm cui thng qua ch s Specific volume :

Loaf volume (ml) Loaf weight (gram) Loaf weight v loaf volume l khi lng v th tch ca bnh m c o sau 60-70 pht sau khi nng. Th nghim 2 : nh gi qu trnh staling ha trn cc mu bng bi phn tch cu trc Voland-Stevens-LFRA. Cc mu y bao gm cc sn phm bnh m lm t khi bt c bo qun lnh 200C trong 1 ngy, 4 tun, 8 tun, v 12 tun. Tin hnh o cng ca lp v i vi mi mu sau 1 ngy, 2 ngy, v 3 ngy (sau thi gian nng, bo gin nhit thng 20-230C). 1.4 Kt qu v nhn xt Th nghim 1: Specific Volume (SV) = Cc nghin cu mi trong cng ngh sn xut bnh m Trang 7

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

Hnh 1.4 : Kt qu o Specific Volume (SV) ca cc mu Da vo bng kt qu, ta c nhn xt (vi mc ngha = 0,05) : S dng mt cch n l Bromate, AA, Hemicellulase, Endoxylanase u lm gim th tch sn phm cui so vi mu khng dng ph gia. S dng kt hp Bromate + AA, Bromate + Hemicellulase, Bromate + Endoxylanase u lm tng th tch sn phm cui so vi mu khng dng ph gia. S dng kt hp AA + Hemicellulase, AA + Endoxylanase c hiu qu lm tng th tch sn phm cui km hn so vi vic dng Bromate, v c hiu qu hn so vi mu khng dng ph gia.

Th nghim 2 :

Cc nghin cu mi trong cng ngh sn xut bnh m

Trang 8

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

Hnh 1.4 : Kt qu o cng lp v ca cc mu Da vo bng kt qu, ta c nhn xt (vi mc ngha = 0,05): Vi cc mu sn xut t khi bt c bo qun lnh 1 ngy: mu s dng AA Hemicellulase c cng ngy th 3 = cng ca mu s dng Bromate + AA ngy th 1, c ngha l qu trnh staling din ra chm hn 2 ngy, ng ngha vi thi gian s dng tng thm 2 ngy. Vi cc mu sn xut t khi bt c bo qun lnh 4, 8, v 12 tun: tng t ta rt ra c kt lun mu s dng AA + Hemicellulase c thi gian s dng tng thm 1 ngy so vi mu s dng Bromate + AA. 1.5 Kt lun Trong nghin cu ny, mt s enzyme c s dng kt hp vi ascorbic acid thay th vai tr ca bromate trong cng ngh sn xut bnh m vi k thut bo qun lnh khi bt. Cc kt qu th nghim cho thy : Vic s dng Bromate + AA, AA + Hemicellulase, AA + Endoxylanase u c tc dng lm tng cht lng ca khi bt lnh ng, gip tng th tch sn phm cui v hn ch qu trnh staling gip ko di thi gian s dng ca bnh m sau khi nng. V c th kt lun: c th dng AA + Enzyme thay th cho vai tr ca Bromate trong qui trnh sn xut. Cc nghin cu mi trong cng ngh sn xut bnh m Trang 9

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

Vic s dng enzyme mt cch n l c tc dng xu n th tch sn phm cui. V th cc ch phm enzyme s dng trong cng ngh lm bnh m khi thng mi ha cn b sung thm cc cht oxy ha (v d nh AA). Thi gian bo qun khi bt lnh ng cng di th cht lng ca khi bt s cng gim, km theo mt s bin i xu nh: cu trc rut th, lp v dy hn, v sm mu Cc kt qu th nghim c th ng dng vo sn xut thc t trong cng ngh sn xut bnh m vi k thut bo qun lnh khi bt. Trong tng lai, cn c thm nhng nghin cu mi v vic s dng AA + Enzyme, vi nng enzyme xc nh cho cht lng khi bt tt nht.

Phn 2

CHT NH HO
Cc nghin cu mi trong cng ngh sn xut bnh m Trang 10

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

2.1 Tng quan Cht nh ho l nhng cht m trong phn t ca chng c hai phn : mt phn ca phn t khng c tnh ph (khng phn cc) to nn lc van der Waals v lin kt vi cc cht k nc (lipid); mt phn ca phn t c tnh ph (phn cc) to lin kt hydro v lin kt vi nc hoc pha dung dch nc trong hn hp. Cc phn t ny di chuyn n cc giao din gia hai thnh phn, vi mi u ca cc phn t lin kt vi cc thnh phn thch hp gip pha nc phn tn u trong pha du, to cu trc nh tng du/nc ng nht v n nh, trnh hin tng r nc hay tch nc. Cht nh ho ch cn s dng vi hm lng rt nh c tc dng tch cc, thng dng nh hn 2% so vi tng khi lng. 2.2 Cc cht nh ho ng dng trong bnh m Cc cht nh ho c kh nng to thnh phc hp vi tinh bt v protein . Trong bnh nng c pha trn nm men nh bnh m, vic b sung cht nh ho nhm tng cng tnh nht do ca khung lin kt gluten-tinh bt, hn ch s sp xp li ca tinh bt trong qu trnh nng, v tng tc vi cc phn t tinh bt c ch s thoi ha tinh bt v staling (hin tng lm cng bnh m trong qu trnh bo qun) : lm tng th tch; to cu trc ng nht v mm cho rut bnh v lp v Trong sn xut bnh m, ngi ta thng b sung cc cht nh ho trong bng 2.1 vo khi bt nho trong qu trnh nho trn bt : Bng 2.1 : Cc cht nh ho thng c s dng trong bnh nng

2.2.1 Ethoxylated mono-v diglycerides : b mt a nc vi chc nng hnh thnh lin kt hydro vng chc vi cc thnh phn bt hn ch s thoi ha tinh bt gy ra s cng bnh. 2.2.2 Diacetyl tartaric acid esters of fatty acids Diacetyl tartaric acid este ca axit bo : u a nc v a bo. Chng hot ng tt trong h phn tn rt ngn thi gian lm u bt, qua ci Cc nghin cu mi trong cng ngh sn xut bnh m Trang 11

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

thin tnh n hi v ci thin mng gluten, tng kh nng gi kh cho th tch bnh ln hn v cu trc rut bnh m tt hn sau khi nng. 2.2.3 Glycerol mono-stearate (GMS) : l mt trong nhng cht nh ho c s dng rng ri trc y. GMS c hiu qu nht chng li hin tng staling bnh m khi c s dng nh l mt cht hydrat dng gel alpha. GMS c tc dng trong mt phm vi gii hn ca nng v nhit cn ti u m bo s dng hiu qu nht cht nh ha ny. Cht nh ho khc cng c tnh cht chng staling nh DATA este, v CSL hoc SSL. Nhng cht ny c kh nng hnh thnh cc phc vi cc thnh phn bt v nh hng n tc thoi ha tinh bt trong qu trnh bo qun v c th c tc ng vo vic gim t l staling. Vic s dng DATA este, CSL v GMS mt mc thch hp vo bnh m c th ng mt vai tr tng t nh mt cht bo gp phn duy tr s ti ngon trong bnh m. 2.2.4 Mono-v diglycerides : l nhng cht nh ho c s dng rng ri nht trong cc sn phm bnh nng. Chng l este ca glycerol v mt hoc hai loi axit bo c gi tng ng l alpha-v-monoglycerides beta. Cc alpha-monoglycerides tng tc vi amylose c ch s ti kt tinh ca tinh bt mang li mt hiu ng lm mm bnh m. Trong sn xut ca mono-v diglycerides thng mi, sn phm thu hi l mt hn hip cc cht gm : khong 40-60% sn phm l monoglycerides, diglycerides 30-40% v s d l mt hn hp ca cht bo trung tnh, glycerol v acid bo. 2.2.5 Lecithin Lecithin gm mt mch chnh l glycerol v hai axit bo, phosphoric acid v choline Lecithin l mt cht t nhin c trong tt c cc vt th sng nhng tn ti nhiu nht l trong lng trng (10%) v ht u nnh (2.5%), l ngun chnh ca lecithin thc vt. N c trch ly t ht bng dung mi, nhng khc nhau v thnh phn v lun lun cha mt lng ng k du u nnh. N c th dng lng hoc dng do, nu s dng qu mc, s gy ra nhng mi v khng a thch cho sn phm nng. T l s dng thng thng l 0.5-1.0%, khng s dng lng ln hn 2%. Ha tan lecithin vo cht bo trc khi cho vo khi bt. Dng thng mi ca Lecithin thng l mt hn hp 50% vi sa bt gy hoc lactose, dng ny c th phn tn trong nc trc tip. Lecithin cng c sn di dng bt. Lecithin c s dng trong bt bnh m khong 0,15-0,20% trng lng bt m. N gip phn tn cht bo trong bt nho bnh v tng cng kh nng nh ha trong sut qu trnh to cream ca bt nho c mng gluten yu.c chc nng gim thi gian trn, tng ht nc, mu sc lp v ng u hn v mm hn, cho rut bnh mm hn v gim staling. Bng 2.2 : Thnh phn ca lecithin thng mi ly t u nnh

Cc nghin cu mi trong cng ngh sn xut bnh m

Trang 12

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

2.2.6 Natri v canxi stearoyl-2-lactylates : N l mt sn phm thu c ca 2 axit lactic v axit stearic lin kt v mt phn v hiu ha vi canxi : N l mt hn hp bao gm c axit stearic cha phn ng v mui. N l mt cht nh ha anion c kh nng mnh vi protein lin kt v c s dng nh l mt sa i i vi thc phm bt nho bt nh bnh m. Natri v canxi stearoyl-2-lactylates l cht hot ng b mt gia protein gluten v mt phn cc amylose ca tinh bt la m tng s hp th bt, nng cao n hi khi bt, bnh m tng khi lng, th tch ci thin kt cu ca rut bnh, mu sc lp v u hn v nng cao thi hn s dng. C hai iu c gii hn mc s dng n di 0,5% trng lng ca bt c s dng. 2.3 Hiu qu ca cht nh ho ln sn phm bnh m

Hnh 2.1 : Th tch bnh m c v khng s dng cht nh ho

Cc nghin cu mi trong cng ngh sn xut bnh m

Trang 13

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

Hnh 2.2 : Tnh n hi ca bnh m c v khng s dng cht nh ho

Hnh 2.3 : mm mi ca rut bnh m c v khng s dng cht nh ho

Phn 3
Cc nghin cu mi trong cng ngh sn xut bnh m Trang 14

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

BNH M SANDWICH TRNG C S DNG LACTOSE

Nm 1990, hai nh nghin cu ngi M l Sylvester F. Zenner v Daniel C. Stanberry ci thin c ti v ko di thi gian s dng, ng thi gia tng n v tnh cht cm quan b mt ca bnh m sandwich trng bng cch thay th hm lng ng sucrose trong cng thc chun bng ng lactose. 3.1 Tng quan Khong thi gian s dng bnh m sandwich trng c ko di ng k trong sn xut bng cch thay th hm lng ng surose trong cng thc chun bi lactose vi mt t l thch hp. C th, lactose c s dng thay th 10 50% hm lng ng ng (surose, dextrose) hoc thay i hm lng cht bo (shortening) hay thay i c hai. Thi gian s dng (lin quan n mm v ti ca cc sn phm bnh nng) c ko di 50-100% hoc lu hn so vi thi gian s dng ca bnh m sandwich trng xy dng theo cng thc tiu chun. Th tch bnh cng tng ng k ( n tng) v hnh dng bn ngoi ca bnh sau nng tt hn. 3.2 C s nghin cu - Nghin cu ny thc hin trn bnh m sandwich trng, bnh m v cc loi bnh dng cun c th tm thy ti cc siu th v cc ca hng bn bnh ti Hoa K. Cc loi bnh c sn xut ti Hoa K ch yu l bnh m sandwich trng (chim 79% ) c sn xut theo cng thc chun quy nh theo bng sau : Bng 3.1 : Cng thc chun sn xut bnh m sandwich trng

Trong : T l ng : 6-10% khi lng bt m, ng c s dng l sucrose hoc dextrose v hon ton khng c hm lng ng lactose trong cng thc chun trn. Cc nghin cu mi trong cng ngh sn xut bnh m Trang 15

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

T l bo (shortening) s dng : 2,5 3,5% khi lng bt m - Lactose thng phm hay ng sa c sn xut bng phng php c c nc sa t quy trnh sn xut phomat v 50% th tch v sau lm lnh sn xut tinh th lactose. Cc tinh th c thu hi, qua qu trnh ly tm, ra nc, ti ho tan trong nc v sau em sy kh hoc kt tinh li t tinh khit v kh. ng lactose c ho tan km hn ng sucrose, dextrose; khng ln men (nm men khng s dng c ng lactose) v ch c ngt bng 15% ngt sucrose. V vy vic s dng lactose nh mt cht lm ngt b sung vo trong bnh m l rt hn ch, tuy nhin n c tc dng mt phng din khc. - ng v cht bo ng mt vai tr quan trng trong vic sn xut cc loi sn phm bnh. Nh ni, hm lng ng trong bnh m trng v bnh thng mi t 6% trong bnh m v khong 13% dng bnh cun (tnh trn % trng lng ca bt). Cht bo hoc shortening t 2,5 n 3,5% trong bnh m trng v 6 n 8% bnh dng cun (tnh trn % trng lng ca bt). ng (sucrose) v ng ng (dextrose) l cht to ngt v mi hng, ngun carbohydrate cho hot ng ln men ca nm men sinh kh carbon dioxide,lam cho n bt. Sucrose thu c t cy ma hoc c ci ng,v n nay l loi ng quan trng c thng mi thng dng nht, ang c s dng trong cng thc sn xut bnh m trng tiu chun cc cp khc nhau, t 6 -10%, hm lng ny t c t l ln men thch hp nht cng nh cho c tnh sn phm :cu trc lp v,rut bnh, n, hng v mong mun. Vic s dng cc cht bo hoc rt shortening trong cng thc chun khng ch h tr trong khu nho trn trn bt m cn gip ci thin n v gi c cht lng bnh. Trong bnh m v bnh cun ln men thng mi th shortening ng gp vo s do,kh nng bi trn ca bt nho m bo b khung bt nho hnh thnh tt,gi c kh v s mm mi ca sn phm cui cng. Theo nghin cu ny, lactose c a vo cng thc tiu chun cho bt bnh m trng hay bnh cun vi hm lng thay th 10-50%ng sucrose. Li ch v hiu qu ca vic thay th lactose c ch nh cho cng thc chun ca bnh m nh ni trn. Vic thay th lactose ch c hiu qu vi cng thc chun ny c s dng trong Straight dough, sponge-dough, continuous and no-time dough procedures. Cng thc tng qut in hnh c quy nh trong bng 2 v t l tiu chun ca cc thnh phn thit yu v v hm lng ti u ca ng lactose v cht bo thay th. Trong bng, cc t l ca tt c cc thnh phn c th hin bng t l phn trm theo khi lng bt nho :

Bng 3.2 : Hm lng ng lactose v cht bo thay th ti u cho bnh m v bnh cun

Cc nghin cu mi trong cng ngh sn xut bnh m

Trang 16

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

Hnh 3.1 : Bnh m sandwich v bnh m dng cun 3.3 Kt qu v nhn xt Robyn Noble v Anne Bovey tin hnh 3 th nghim chng minh tc dng ca ng lactose ln bnh m sandwich trng : 3.3.1 Th nghim 1- nghin cu ti v thi gian s dng ca bnh m Hai mu bnh m c chun b theo cng thc bng 3. Trong , mt mu bnh c chun b theo cng thc chun s dng 6% sucrose v 3% shortening. Mu bnh cn li c chun b theo quy trnh c b sung lactose vi vic ct gim hm lng sucrose v 1/3 hm lng shortening : 4.5% sucrose, 3% lactose v 2% shortening : Bng 3.3 : Thnh phn bnh m sandwich theo cng thc chun v c b sung lactose Thnh phn (%) Cng thc chun Cng thc lactose Trang 17

Cc nghin cu mi trong cng ngh sn xut bnh m

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

Bt m Nc Nm men C cht nm men Cht nh hoa Mui Cht kh khng bo ng sucrose Shortening ng lactose Kt qu c th hin trong th hnh 3.2 :

100 65 3 0.5 0.5 2 3 6-10 3 0

100 65 3 0.5 0.5 2 3 3-9 1.5-2.7 1.1-6.6

Hnh 3.2 : th biu din mm theo thi gian ca bnh m Hnh 1 ch ra rng trong ngy u tin, mm ca bnh m c s dng lactose ch bng mm ca bnh theo cng thc chun. Ngy th 2 th mm ca bnh ch ngang bng vi chun ngy th nht. Nh vy, qua 2 ngy bo qun cho thy thi gian s dng ca bnh m c s dng lactose c ko di thm 1 ngy so vi bnh chun (thi hn s dng tng 100%). Tng t cho cc ngy 3,4thi gian s dng vn cao hn so vi bnh chun. 3.3.2 Th nghim 2 : nghin cu n v tnh cht cm quan b mt hnh dng bn ngoi vi cng thc thay th lactose v khng thay i lng bo Ba mu bnh c chun b v c nh s theo bng 4 tng ng vi hm lng lactose thay th 10, 25 v 50% so vi ng sucrose (hm lng sucrose l 6% theo cng thc chun), khng thay i hm lng shortening (vn gi lng 3% trong cng thc cho mi mu bnh) : Cc nghin cu mi trong cng ngh sn xut bnh m Trang 18

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

K hiu mu 3 4 5

Bng 3.4 : Hm lng ng lactose thay th sucrose Lng ng Lng bo Lng ng Bo hin c thay th (%) thay th (%) hin c (%) (%) 10 0 5.4 3 25 0 4.5 3 50 0 3 3

Lactose hin c (%) 1.2 3 6

Kt qu v n ca bnh m c my tnh ghi nhn di dng biu nh hnh 3.3 :

Hnh 3.3 : th th hin n ca bnh m sandwich Bnh m 3 c tm thy im 10 trn th vi n tng 2% so vi cng thc chun (2580 cm so vi 2540 cm ca chun), tnh cht cm quan b mt cng tng ng k. Bnh m 4 tng ng vi im 12 trn th c n tng 4% so vi chun (2650cm so vi 2540 cm ca chun), tnh cht cm quan b mt tng rt cao (33 so vi 30.8 ca chun). Bnh m 5 tng ng vi im 14 trn th, n tng 2% v tnh cht cm quan b mt khng c g thay i so vi cng thc chun. Vy vic b sung lactose vi hm lng bo khng i c nh hng n n v tnh cht cm quan b mt ca bnh m. Hm lng lactose thay th thch hip l 10-50%. Tuy nhin, nu hm lng ny vt qu 50% th cho tc dng ngc li (c th kim tra trn th hnh 2). 3.3.2 Th nghim 3 : nghin cu n v tnh cht cm quan b mt hnh dng bn ngoi vi cng thc thay th lactose v gim 1/3 hm lng bo Cc nghin cu mi trong cng ngh sn xut bnh m Trang 19

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

Nh th nghim 2, th nghim 3 ny ch ct gim hm lng bo 33,3% (gim 1/3 so vi th nghim 2 v chun) nh theo bng 3.5 : Bng 3.5 : Hm lng ng lactose thay th sucrose v bo thay i K hiu Lng ng Lng bo Lng ng Bo hin c Lactose hin mu thay th (%) thay th (%) hin c (%) (%) c (%) 6 10 33.3 5.4 2 1.2 7 25 33.3 4.5 2 3 8 50 33.3 3 2 6 Kt qu th nghim c my tnh ghi nhn di dng th nh hnh 3.4 :

a) b) Hnh 3.4 : th th hin n a) v tnh cht cm quan b mt b) ca bnh m Bnh m 6,7 v 8 c tm thy trn th a) cc im tng ng 16,18 v 20, c so snh tng ng vi bnh m 3 ,4v 5 th nghim 2 th n cng nh tnh cht cm quan b mt,hnh dng bn ngoi cng tng cao hn. Hai ng nhn thy rng khi hm lng lactose thay th t 10-50% th n ca bnh tng ln v ti u hm lng thay th 16-25% vi lng bo ct gim 1/3. th hnh 3b) miu t tnh cht b mt bn ngoi ca bnh m 6,7 v 8 tng ng vi cc im 22,24 v 26. Nhn thy rng tnh cht b mt ca bnh tng ln ngay c khi hm lng bo b ct gim 1/3 so vi th nghim 2 v t gi tr cao nht vi hm lng lactose thay th ti u 1625%. Nu lng bo (shortening) gim hn 50% th cho kt qu gim, c v n ln tnh cht b mt (chng hn ct gim 66% v c th kim tra trn th). 3.4 Kt lun Vic s dng mt phn ng lactose thay th cho ng sucroce hoc thay i hm lng shortening hay kt hp c hai cho tc dng tch cc nng cao ti, thi gian s dng c ko

Cc nghin cu mi trong cng ngh sn xut bnh m

Trang 20

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

di thm v ci thin tnh cht cm quan b mt ng k.Nghin cu ny gp phn lm gia tng cht lng sn phm bnh m sandwich. Lactose c xem l mt cht hp thu tt, cht mang v v mang mu rt tt cho cng ngh thc phm.

Phn 4

CRUSTLESS BREAD - BNH M KHNG V

Tn ti liu : Two-dimensional CFD modeling and simulation of crustless bread baking process Arpita Mondal 1, A.K. Datta. Tc gi : Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721 302, India. Website : www.elsevier.com/locate/jfoodeng Cc nghin cu mi trong cng ngh sn xut bnh m Trang 21

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

4.1 Gii thiu Sara Lee Bakery Group kho st ti M cho thy rng 35% nhng b m s ct phn v i khi lm sandwiches cho m tr, iu ny dn ra n lng ph 45% bnh m. Do , bnh m khng c v c tc dng lm gim ng k phn b ph ny. Ngoi ra, Ahrne et al., 2007; Brathen and Knutsen, 2005; Granda and Moreira, 2005 ch ra rng : v bnh m cha cht acryamide, l cht gy ung th cho ngi. Bnh m khng c v xut hin mt s nc nh M, v Ty Ban Nha nhng n ch n gin l bnh m sau khi nng xong ri ct i phn v. K thut mi to ra bnh m khng c v l khi nng bnh, nc c phun nh nhng gin on ln mt bnh gim nhit ca mt bnh, lm gim hin tng hnh thnh v bnh. 4.2 Phng php nghin cu Bi nghin cu s dng nhng khun bnh cha 30g bt. sau qu trnh ln men, nhng hp t di vi nc trong l nng c lm nng n 1680C. Thi gian nng ln lt l 7, 14, 21, 25, 30 pht. Trong qu trnh nng, c khong 8.6 pht th phun 2ml nc ln khi bt nho. Ba cp nhit c t mt trn, trung tm v nh ca khi bt ghi li nhit ca bnh. Ch ti thi gian ly bnh ra, phi ly ngay v phn tch m ngay, ca l phi ng li ngay trnh mt m. m c phn tch bng my phn tch m hng ngoi (Mettler LJ16). Khong 1g mu bnh phn tm c tch ra, dng my phn tch trn vi nhit trong my 1050C. Th tch v tng khi lng ca bnh m khng v cng cng c xc nh ln lt l 0, 7, 14, 21, 25, 30 pht nng. Nhng ch s ny c xc nh ngay sau khi ly bnh ra khi l. Khi lng ring biu kin c xc nh bng cng thc: totalweight = volume

Cc nghin cu mi trong cng ngh sn xut bnh m

Trang 22

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

Hnh 4.1 : Cc kch thc chi tit mt ct lt bnh m Th tch bnh c xc nh theo nhng thng s hnh trn, cng thc:

hn ch sai s th thng mi khong thi gian lm khong 3 mu.

Hnh 4.2 : M hnh bnh c bin din trn th

Cc nghin cu mi trong cng ngh sn xut bnh m

Trang 23

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

4.3 Kt qu v nhn xt 4.3.1 Nhit nhng phn khc nhau trong bnh trong qu trnh nng

Hnh 4.3 : Biu biu din s bin i nhit bn trong rut bnh theo thi gian T biu , thy rng thi gian phn rut bnh t n nhit 900C (nhit cn qu trnh nng bnh hon tt l 90 950C) l 1650s. Nhit trong rut bnh tng chm tuyn tnh theo thi gian t 30 ln 900C. Nhit mt trn ca bnh t n nhit 900C cn 1140s, din bin c biu din hnh di 4.4 :

Hnh 4.4 : Biu biu din s bin i nhit trn b mt bnh theo thi gian

Cc nghin cu mi trong cng ngh sn xut bnh m

Trang 24

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

cui qu trnh nng bnh, nhit ca phn trn bnh khng vt mc 1100C, iu ny quan trng v n chng t khng t n nhit hnh thnh v bnh. Phn y ca khi bt t n 900C cn 1140s v t 1020C cui qu trnh nng nh th hin hnh di 4.5 :

Hnh 4.5 : Biu biu din s bin i nhit y bnh theo thi gian iu ny cng cho thy khng c s hnh thnh v v nhit thp hn 1100C.

a)

Cc nghin cu mi trong cng ngh sn xut bnh m

Trang 25

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

b)

c)

Hnh 4.6 : M phng din bin nhit nng theo thi gian Nhit ca lp v bnh lun cao hn trong rut bnh. Khi nhit lp v l 750C (7 pht) th nhit rut bnh 410C, khi nhit v l khong 105 1150C (30 pht) th nhit rut bnh Cc nghin cu mi trong cng ngh sn xut bnh m Trang 26

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

l 900C. N cho thy nhit ca v bnh cng nh ton b bnh khng vt qu nhit 1120C, do lp v khng hnh thnh. 4.3.2 Biu m ca bnh trong qu trnh nng
7 pht

a)

14 pht

b)

21 pht

c)

Cc nghin cu mi trong cng ngh sn xut bnh m

Trang 27

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

30 pht

d) Hnh 4.7 : M phng biu m bn trong bnh m Trong thi gian nng, m lp ngoi cng ca bnh gim t 218.26 xung cn 210.27 kg/m3 ( m thc nghim gim t 218.26 xung cn 204.73 kg/m3). Nhit v m ca thc nghim v m phng cng gn ging nhau nn c th xc nh. 4.4 Kt lun Mc ch ca bi th nghim ny l s dng phng php m phng nh gi qu trnh nng bnh, v y l qu trnh nng bnh khng v. Da vo kt qu bi th nghim, so snh gia kt qu thc nghim v kt qu m phng truyn nhit v truyn khi, ta thy s sai khc l rt t, ngha l tin cy ca phng php ny kh cao. T ta c th ti u ha qu trnh nng bnh, nht l qu trnh nng bnh khng v, mt nghin cu mi.

Cc nghin cu mi trong cng ngh sn xut bnh m

Trang 28

Bo co Cng ngh ch bin Lng thc Trn Th Thu Tr

GVHD : ThS .

TI LIU THAM KHO

[1]. Charlec. A.Stear, Handbook of Bread making Techonology, Elsevier Sciene Publisheer ltd, Crown House, Linton road, Barking Essex IG 118JO, England, 1990. [2]. Sylvester F. Zenner & Daniel C. Stanberry, White Pan Bread and Roll Process and Product, 1990. [3]. Robyn Noble & Anne Bovey, Resolution of Lactose Intolerance and Colic in Breastfed Babies, The ALCA Vic (Melbourne) Conference on the 1st November, 1997. [4]. Hsing-I Lin, Using enzymes to improve frozen-dough bread quality, Kansas State University, Manhattan, Kansas, 2008. [5]. Tp ch Journal of Food Engineering, Two-dimensional CFD modeling and simulation of crustless bread baking process Arpita Mondal, A.K. Datta, Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721 302, India, 2010. [6]. Mauri Yeast Australia, Bread and bread making, 11th edition - Electronic version. [7]. www.elsevier.com/locate/jfoodeng

Cc nghin cu mi trong cng ngh sn xut bnh m

Trang 29