Công Nghệ Sản Xuất Bánh Biscuit 25

CNG NGH SN XUT BNH KEO GVHD C: NG NH HONG DIM

B GIO DC V O TO

TRNG I HC LC HNG

KHOA CNG NGH HA- THC PHM

&&

CNG NGH SN XUT BNH BISCUIT

GVHD : ThS: NG NH HONG DIM

NHM SVTH :

1,Trn ngc minh anh 4,Phm v thanh hoi

2,V th anh 5,Trn tt da

3,Phm minh tun 6,Trng th nh

1

Bin Ha, thng 3 nm 2011


CNG NGH SN XUT BNH BISCUIT

I. TNG QUAN:

1. TNG QUAN V BNH BISCUIT:

1.1. Ngun gc :

[http://www.ebook.edu.vn/?page=1.18&view=10893]

[http://www.tailieu.vn/xem-tai-lieu/cong-nghe-san-xuat-banh-bich-qui-xop.167764.html]

- Biscuit l mt loi sn phm bt ngun t chu u. Ngi Vit Nam bit n bnh

biscuit khi ngi Php mang chng n nc ta trong chin tranh vo khong cui th k

th 19. T biscuit c ngun gc t ting Latinh biscoctus, c ngha l bnh nng

hai ln, t bis c ngha l hai ln v coctus c ngha l nu hay nng. T th

k XVI n th k XVIII, cc dng khc ca n l besquite v bisket. Cc dng tng t

c ch trong nhiu th ting Chu u. T 'Biscotti' cng l thut ng chung cho

cc loi bnh cookie trong ting . Lch s ca biscuit c ngun gc t mt cng thc

c to ra bi cc u bp Apicius La M, trong mt khi bt nho dy c

luc v tri ra trn mt tm. Khi n kh v cng li, n c ct ra v sau chin

cho n khi gin, sau c s dng cng vi mt ong v ht tiu. Khi con ngi bt

u khm ph th gii, biscuit tr thnh loi thc phm l tng i ng v chng

vn ngon trong thi gian di.

- Lm biscuit ngon l mt ngh thut, v lch s chng nhn iu . Trong sut th k

XVII v XVIII ti chu u, nng l mt ngh c kim sot mt cch cn thn, qun

l thng qua mt lot cc phng hi hoc cc hip hi chuyn nghip. tr thnh mt

ngi lm bnh, phi hon thnh mt nm hc ngh - lm vic thng qua cc cp bc

ca ngi hc vic, ngi lm thu, v cui cng l ngi thy lm bnh. Khng ch vy,

s lng v cht lng ca biscuit cng c theo di mt cch cn thn.

- Khi cng ngh ci tin trong sut cuc Cch mng cng nghip trong th k XIX, gi

ng v bt m gim xung. Cc tc nhn ha hc lm n bnh nh NaHCO3, tr

thnh sn c v di do, c s dng trong cng thc bnh. iu th v l mc d thi

gian tri qua nhng cc thnh phn thit yu ca biscuit vn khng thay i - nh

bt m mm (cha hm lng protein t hn bt m dng lm bnh m) ng, cht

bo, nh b v du. Ngy nay, mc d chng c gi bng cc tn khc nhau trn ton

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th gii, mi ngi ng mt iu - khng c g nh bi biscuit! Ngy nay, biscuit c

sn xut t cc nguyn liu ch yu l bt m, ng, cht bo, trng

- Bnh l mt loi thc phm rt ph bin v tin dng. Bnh v cng ngh sn xut bnh

xut hin t rt lu v ngy cng pht trin. u tin l nhng sn phm th cng cht

lng khng cao, thit b th s, thi gian bo qun rt ngn. Nhng cng ngh sn xut

bnh dn c ci tin, nng cao v pht trin a dng nh ngy nay. Trong li sng

cng nghip bn rn th cc sn phm n lin, trong c cc loi bnh, tr thnh mt

trong nhng thnh phm khng th thiu trong i sng hng ngy.

- Bnh biscuit l mt trong nhng thc phm quan trng trong cuc sng p ng c

nhu cu thc phm truyn thng v vn ho ca con ngi, l mt hng rt a dng v

phong ph, rt tin cho vic s dng, c gi tr dinh dng cao. K thut sn xut bnh

biscuit tuy khng phc tp nhng i hi phi c kin thc, k thut v kinh nghim cao.

nc ta cng ngh sn xut bnh biscuit ang c tin b ng k t gi tr cao v

dinh dng, phong ph v chng loi v m thut v to hnh dng c ngi tiu dng

yu thch.

1.2. Phn loi :

[L Vn Vit Mn V Cc Tc Gi, Cng Ngh Ch Bin Thc Phm, NXB i Hc Quc Gia TP.H Ch Minh, Nm 2010]


- Biscuit c th c phn loi theo rt nhiu cch phn loi khc nhau:

+ Da vo cu trc, cng, hnh dng

+ Da vo thnh phn nguyn liu c nh hng chnh..

+ Da vo cu trc bt nho v phng php to hnh

- Biscuit c nhiu hnh dng khc nhau v kch thc cng phong ph v kch c ca khun to hnh. C 2 loi biscuit chnh:

+ Biscuit cng (bch quy lm t bt nho dai).

+ Biscuit mm (bch quy lm t bt nho xp).

- Biscuit cng

+Nhm bnh bch quy lm t bt nho dai (hard dough hay developed dough) : cc loi bnh c lm t bt nho dai c to hnh bng cch cn ct. bnh mng v gin. Cc nhm bnh chnh c lm t loi bt nho ny l bnh cracker, hard-sweet biscuit v semi sweet biscuit . ngt v bo tng dn t cracker n semi sweet biscuit.

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+ Cu trc sn phm: gin, cng.

- Biscuit mm

+Nhm bnh bch quy lm t bt nho xp (short dough) : bt nho xp l loi bt nho c hm lng ng v cht bo cao, mng gluten hnh thnh yu. bt nho xp thch hp cho cc phng php to hnh p khun hay n p qua l. bnh thnh phm c nhiu hnh dng, hoa vn phc tp, thng dy v xp. loi bnh c lm t loi bt nho ny c tn gi ring l bnh cookie. Khi hm lng bo v ng rt cao, qu trnh hnh thnh ca khung gluten ca bt nho c hn ch mc thp nht, bt nho khng n hi v c kh nng chy cao. lc bt nho c gi l bt nho nho (soft dough). Bnh s c to hnh bng cch p n qua cc l vi nn bnh cn c gi l bnh Deposited soft dough Biscuit hay Sponge drop Biscuit.+ Cu trc sn phm: gin, xp.

1.3. c tnh : [http://www.ebook.edu.vn/?page=1.18&view=10893]

- Biscuit chim mt lng ln trong cc sn phm bnh nng c lm t bt m, l loi

bnh ngt khng ln men, bnh gin v kh v chng c hm lng nc thp, l loi

thc phm l tng d tr, c hnh dng nh, dy v b mt lng mt. N mang nhiu

ngha vn ha. M, biscuit l loi bnh nng mm, dy hoc l bnh cun nh tng

t nh l bnh nng xp. Anh, biscuit tng ng nh l bnh cookie v cracker

M.

1.4. Gi tr dinh dng : [http://www.ebook.edu.vn/?page=1.18&view=10893]

- Vai tr v nh hng ca dinh dng thc phm n sc khe con ngi tr thnh

mt ch c quan tm cc k t nht l cc nc pht trin. Ngy nay, nguyn liu

dng sn xut bnh rt phong ph v bnh l mt mt hng c gi tr cao v mt dinh

dng v cung cp nhiu nng lng cho c th v trong bnh c cha y cc thnh

phn gluxit, protit, lipit v c th c b sung thm vitamin, cht khong trong

gluxit chim mt phn ln trng lng ca bnh. V d nh dng 100g bnh quy c th

cung cp cho c th 387kcal.

1.5. Gi tr s dng : [http://www.ebook.edu.vn/?page=1.18&view=10893]

- Bnh rt thun tin trong vic s dng. Bnh l mt loi thc phm n lin c gi tr dinh

dng cao v ngon ming. N rt thch hp vi cc bui lin hoan, picnic

- Bnh ngy nay, c s dng nh mt loi thc n c bn trong cc ba n, bnh c

xem nh mt thc phm tng cng dinh dng v c bit bnh cn c dng lm qu

biu vo nhng dp L, Tt.

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1.6. Sn phm trn th trng :

[http://www.google.com.vn/images?hl=vi&q=b%C3%A1nh%20biscuit&um=1&ie=UTF-8&source=og&sa=N&tab=wi&biw=1031&bih=451]

- Nhng nm gn y, ngnh bnh Vit Nam pht trin rc r, khng ch nhiu v s

lng m cn phong ph v mu m, gi thnh cng nh cht lng.

+ Bnh quy sa Goodies ca cng ty c phn Bibica

* Thnh phn: Bt m, ng, cht bo thc vt, mch nha, 6,5% sa bt, trng, mui, vani, cht to xp (500ii, 503ii), hng (b, sa) tng hp, Beta-caroten.

* Gi tr dinh dng trn 100g: Nng lng 450 kcal, Carbohydrate 72g, Cht bo 16g, Protein 6g

- Mt s sn phm biscuit ca cng ty c phn Kinh

- Mt s sn phm biscuit ca cng ty c phn bnh ko Hi H .

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- Mt s sn phm biscuit ca cc cng ty khc.

2. TNG QUAN V NGUYN LIU : [http://www.ebook.edu.vn/?page=1.18&view=10893]

2.1. Bt m :

- Bt m c ch to t ht la m thuc h ha tho bng phng php nghin. La m c hai 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.

+ Bt m trng: Ch bin t ht la m trng.Ty theo cht lng bt ta chia ra lm cc loi bt: thng hng, loi I, loi II, nghin ln.

- Ty thuc vo ging la m sn xut bt m v bt m c thnh phn ha hc khc nhau. Nhng nhn chung, bt m c cc thnh phn c bn nh sau :

+ Cht v c: chim t 15-17%, ch yu l nc v mui khong

+ Cht hu c: chim t 83-87% gm glucid, lipid, protid, vitamin, sc t, enzyme ..

C 2 phng php sn xut bt:

* Phng php nghin th: Nghin khng phn loi, ch thu c mt loi bt.

* Phng php nghin tinh: Nghin phn loi, thu c nhiu loi bt.

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a.

b. Thnh phn ha hc ca bt m :

c. Protid :

- Chim khong 8-25%, cu trc phn t protid c nh hng ti cht lng gluten, Cht

lng gluten nh hng ti cht lng ca bnh. Nu t l mi lin kt disulfua tri hn

ngha l protid c cu trc bc ba v bc bn nhiu hn th gluten ca bt cht hn, sc

cng ln hn, cht lng bnh tt hn.

- Protid ca bt m ch yu l dng n gin: protein. Protein ca bt m gm c 4

nhm: Albumin, Globulin, Glutelin, Prolamin. Albumin, Globulin chim khong 20%

protein ca bt m. Glutelin v Prolamin l 2 protein quan trng v chim khong 80%

protein ca bt m. Hai loi protein ny l tc nhn chnh to nn mng phn b u trong

khi bt nho khi kt hp vi nc, mng li ny chnh l gluten. Khi nho trn bt m

vi nc, protein ca bt m to thnh mng phn b u trong khi bt nho, mng li

ny va dai va n hi, c tc dng gi kh v lm khi bt nho n. Nu mang khi bt

nho ra vi nc, tinh bt s tri i, phn cn li l protein cn c gi l gluten.

- Hm lng gluten t trong bt m chim khong 15 - 35 % ty thuc vo hm

lng protein ca bt m.

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- Gluten t cha ti 70% nc, 30% cht kh. Cht kh cn li ch yu l protein

(chim 90%), glucid, lipid, khong v enzyme (chim 10%).

- Cht lng gluten c nh gi bng cc ch s nh: mu sc, n hi, dn di.

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 di ln, dai thp, t n hi th bt nho s

dnh, bnh t n v b b ra. tng cht lng gluten khi nho bt c th b sung

cc cht oxy ha: acid ascorbic, kali bromat, peroxit,, ngc li nhng cht kh

s lm gim cht lng gluten.

d. Glucid:

- Ch yu l cc loi glucid khng ha tan trong nc (tinh bt, cellulose, hemicellulose,) v mt s t ng (saccharose, glucose, fructose, maltose).

- Tinh bt: L glucid quan trng nht, cha trn 90% cht kh ca bt. Hm lng tinh bt cng ln th hm lng protein cng nh v ngc li.

- Cellulose v hemicellulose: Ph thuc vo hng bt, hng bt cng thp th hm lng 2 loi glucid ny cng cao.

- ng trong bt chim khong 0,8-1,8%, bt hng cng thp th hm lng ng cng cao.

- Dextrin v pentozan: c nh hng xu ti cht lng bnh 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.

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- Cellulose v hemicellulose: c th ngi khng tiu ha c nn trong bt cng t cng tt, hm lng hai cht ny trong bt m ho hng v loi I t hn trong loi II v loi th.

e. Lipid :

- Cha khong 0,8- 2,5% ty loi bt.

- Trong bt m c khong 0,4- 0,7% photphatid, ch yu l Leucithin.

- Leucithin l cht bo c tnh ho nc v hot ng b mt cao nn nh ha tt gip cho gluten n hi tt hn lm tng cht lng bt nho v bnh nng.

- Trong qu trnh bo qun, cht bo d b phn hy, gii phng acid bo t do, nh hng ti acid v mi v bt.

f. Vitamin:

- Bt m cha nhiu vitamin nh: B1, B6, PP.

- Hng bt cng cao th vitamin cng thp v ngc li.

g. H enzyme :

- Enzyme trong bt c y cc h trong ht m, tuy nhin trong sn xut cn c bit lu

protease v amylase. Protease phn gii protein cu trc bc ba, do gluten b vn

nt lm gim cht lng bt nho. Protein bt m c hot ng mnh 45- 47oC v

pH=4,5-5,6. Khi b sung cht kh th hot ca protease tng nhng vi cht oxy ha

v mui n b km hm.

- Tc dng tch cc ny ch i vi -amylase 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.

h. Ch tiu nh gi bt m :

- Cht lng bt m c nh gi theo TCVN 18957-76 hoc TCVN1874:1995 Trong , bt m c nh gi v cc ch tiu sau:

- m: thng qua phng php sy.

- mn: thng qua vic sng trn ry in vn tc 180 - 200 vng/pht vi kch thc ry: d = 125mm

- Mu sc, mi v: dng phng php cm quan.

- nhim cn trng: sng trn ry v quan st.

- Tp cht st: dng nam chm tch v nh gi.

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

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- chua: s dng phng php trung ha.

- Hm lng tro: bng cch tin hnh v c ho mu.

i. Cc ch tiu cht lng bt m dng trong sn xut bnh biscuit :

2.2 . ng :

- Trong sn xut bnh, ng c dng ch yu l ng saccharose.

- Ngun gc: ng saccharose rt ph bin trong t nhin, c nhiu trong ma, c ci ng hay tri tht nt, tn ti di dng tinh th i khi cng c th tn ti di dng v nh hnh nhng khng bn.

- ng saccharose c:

+ Cng thc phn t: C12H22O11

+ Khi lng phn t: 324

+ Khi lng ring 1,5879g/cm3

+ Nhit nng chy 185oC

- Tnh cht ca saccharose:

+ Trong mi trng axit v nhit cao rt d b thy phn cho ra glucose v fructose (tc xy ra hin tng nghch o ng).

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+ Thng thng t ht m nhng khi un nng nhit cao (khong 130oC) th li c kh nng ht m mnh v n 160oC th bt u cho phn mg caramen ha.

+ Tan tt trong nc ( ha tan 25oC l 2,04 kg/kg nc) v tan tng theo nhit .

+ ngt trong dung dch ph thuc vo s c mt ca cc cht khc v iu kin mi trng nh pH, nht, v hm lng NaCl

- Vai tr ca ng trong sn xut bnh:

+ Vai tr chnh ca ng l to v ngt. Ngoi vic to v ngt, ng cn gp phn to cu trc, mu sc, hng v thm ngon cho sn phm bnh nng.

+ ng lm mm bt nho, gip bt m ht nc trng n

+ ng l ngun cung cp nguyn liu cho phn ng Maillard, phn ng Caramel.

- Cc ch tiu cht lng ng dng trong sn xut bnh biscuit

- Sau khi chn ng tinh th t cht lng nh trn, ta em xay ng tinh th thnh bt qu trnh ha tan nhanh hn.

2.3.Cht bo :

- Cc loi cht bo thng c s dng trong sn xut bnh l:

- Shortening: l sn phm cht bo no, thu t qu trnh hydro ha du thc vt, nhit nng chy cao, khng mi v, c mu trng ng v rn iu kin thng B: thu nhn t vng sa, hm lng bo cao (trn 80%).

- Vai tr ca cht bo:

+ Lm tng cht lng cm quan

+ Mm bt

+ Tng gi tr dinh dng v nng lng

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- Ch tiu b v shortening dng trong sn xut

2.4. Trng :

- Trng l nguyn liu trong sn xut bnh. Trng c s dng di dng ng lnh

hoc bt trng (sn phm sy kh t trng ti nhit khong 1800C). Trng l mi

trng tt cho vi sinh vt gy bnh pht trin do cn v sinh sch s cc dng c tip

xc vi trng.

- Lng trng g rt giu cht bo v lecithin, cc thnh phn ca trng to nn mi v

c trng truyn thng cho bnh.

- Vai tr ca trng :

+ Tng gi tr cm quan

+ Tng gi tr dinh dng

+ To bt, h tr cho vic to gel

+ Lm tng th tch bnh

Cc ch tiu chn trng

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2.5. Bt n :

- Sodium bicarbonat NaHCO3

- Thuc n l hp cht ho hc b phn hu trong qu trnh nng v sinh ra cc sn phm th kh, hnh thnh cc l hng kh bn trong bnh, to cu trc cho bnh v lm cho bnh xp.

- Sodium bircarbonat thng c gi l soda, dng tinh th hoc bt trng. Trong qu trnh nng soda phn hu to ra kh CO2 v lm tng th tch v xp ca bnh.

NaHCO3 Na2CO3 + CO2 + H2O

- Khi c mt ca hi nc, NaHCO3 s phn ng vi mt s cht c tnh acid gii phng ra kh CO2, phn li to thnh mui sodium v nc. Khi gia nhit, bicarbonat s gii phng ra mt s phn t CO2 v phn cn li l sodium carbonat. Lng kh thot ra lm xp bnh l 50%. Kh CO2 sinh ra khng mu, khng mi nn khng nh hng xu n cht lng bnh v lm cho bnh c mu vng p v v ngon c bit. y l loi thuc ni c s dng rng ri.

- Dng sodium bicarbonat qu mc s lm cho bnh biscuit c tnh kim, c ming hi vng vng b mt v c v kh chu. Gi tr pH cao, nh vt qua gii hn pH = 8 th cng c mi nh vy. Thng thng, mt vi loi bnh qui c bit, pH ca bnh l 7.0 0.5 v iu ny t c bng cch dng mt lng sodium bicarbonat.

- Yu cu k thut ca bt n trong sn xut bnh biscuit cho theo bng

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2.6. Mui :

- Mui dng trong sn xut bnh thng l NaCl

- Hm lng s dng: khong 1 - 1.5 % khi lng bt nho.

- Vai tr ca mui:

+ To v

+ Tng dai ca gluten v gim dnh ca bt nho

2.7. Hng liu:

Hng liu c nhiu dng:

- Hng liu t nhin nh: hng cam, chanh, to, qu, hi l c trch t v, qu, r cy bng cch ngm cn ri em chng ct.

- Hng vani thin nhin c sn xut t qu trnh ln men t nhin ca tri vanilla. Vanillin l thnh phn chnh ca hng vani thin nhin, chim n khong 85%, tip theo l phydroxybenzal-dehyd khong 9% v p-hydroxy-benzyl methyl ether khong 1%; phn cn li chia cho khong 200 cht to mi khc v tuy t, nhng chng to ra du n ring cho cc thng hiu vani khc nhau, nh Bourbon, Tahiti...

Vai tr ca hng vani trong sn xut bnh biscuit: To ra hng v ring, c trng cho

sn phm.

- Hng liu tng hp l hng liu to thnh bng cc phng php tng hp ha hc. Thng cha t 4-13% cht thm tng hp.

- Hng liu hn hp bao gm c 2 loi hng liu trn. Kim tra tinh khit ca hng liu bng cch kim tra s c mt ca cc kim loi nng nh Zn, Cu, As Th mc ha tan hon ton ca 1 ml hng liu/1 lt nc m khng b vn c.

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II. QUY TRNH SN XUT BNH BISCUIT:




1. S QUY TRNH :

15-20 pht, m 16- 20%

Nho tc cao, tg 15- 20

ng u, nhanh

15

Bt m

Ry, loi b tp cht

Trn u

Nho

p, dp khun to hnh

Nng bnh

Lm ngui

Bao gi

Bnh biscuit

Tp

chtBt n,

vani, mui

Hn hp kem trng

Bao b


Nhit 400C

Nng dn nhit Nng 3gon, 15-20

n nhit thng

Tc nhn l khng kh

2.THUYT MINH QUY TRNH: [http://www.ebook.edu.vn/?page=1.18&view=10893]

2.1. Giai on chun b nguyn liu :

- Cc nguyn liu dng sn xut bnh biscuit bao gm: bt m, ng xay, b, bt ni, trng, mui, vani. Tt c cc nguyn liu phi c cn ong chnh xc theo cng thc v c x l nh sau:

- Bt m: em ry, loi b tp cht lm cho bt mn trnh ng cc trong qu trnh nho trn; loi b tp cht ct sn, ng thi cng on ny ta gn thm nam chm d kim loi tch kim loi. Nguyn liu ca chng ta phi m bo t c cc tiu chun ca nguyn liu c t ra. cng on ny, ta sng bng ry in, c vn tc 180-200 vng/pht, vi kch thc ry d=125 mm.

- Mui n, bt n v vani: y l nhng ph gia quan trng ta c c sn phm bnh biscuit thm ngon v c cm quan p. Cc ph gia ny sau khi c em cn khi lng cn cho qu trnh lm bnh th c em i trn trc tip vo bt m c chun b trc. Hn hp ny c trn kh v yu cu hn hp phi c trn u vo nhau.

- Hn hp kem: y l hn hp c chng ta chun b ring, v cng on chun b hn hp kem ny c th hin nh sau:

16

Bt trng

Ha nc

nh trng

nh tan ng

Tn b

Hn hp kem trng

ng

B + Shorternin

g

Nc


Tc cao, trong 5 pht

nh t 2-3 pht

+ Trng y c chng ta s dng di dng bt nguyn trng. Vi quy m cng nghip v iu kin nh xng, th cng vic p trng tch b v trng l cng vic rt tn thi gian v trng ca chng ta s d b nhim bn v nhim khun, do chng ta s dng bt trng c sy kh nhit 1800C, va tin li, kinh t, v sinh v tit kim c nhiu chi ph sn xut. Bt trng c em i ha tan vi nc vi t l bt trng:nc = 1 kg:3 lt. Sau 2 pht, em nh trng bng my nh trng, ta nh vi tc cnh khuy cao v nh trong vng 5 pht trng c bng xp hon ton.

+ Sau khi trng c nh bng, ta phi trn vi ng theo mt t l nht nh ri tip tc nh cho ng tan hon ton v ta nh ng trong vng 2-3 pht l c. ng y c em xay nh thnh bt mn v cho qua ry loi b tp cht v trnh b ng cc, d dng ha tan trong dch trng.

+ Tip , chng ta cho b vo tn u vi hn hp dch trng-ng trn. Ta cho my nh n lc hn hp ng nht c mu vng st l hn hp kem ca chng ta chun b hon thnh.

2.2. Nho bt :

- Trc khi nho bt cn phi trn kh hn hp gm bt m, bt n, vani v mui, nhm to s ng u. Sau cho hn hp ny vo nh cng vi hn hp kem c chun b.

Qu trnh nho trn bt m lm bnh bch quy thng ch din ra trong khong nhit 20-400c. Nhit thay i ph thuc vo cht lng bt m nguyn liu v tnh cht lu bin ca bt nho. i vi loi bt nho c mng gluten kh tt, nhit khi bt nho duy tr 400c. Cn i vi loi bt nho c mng gluten yu th nhit nho trn

17


cn thp, khong 25-300c. Thi gian nho bt khong 15 20 pht. i vi bnh biscuit t0 nho l 28-300c, m bt nho 16- 20%.

- Mc ch: to thnh khi bt nho c tnh cht thch hp, c tnh ng nht v cu trc, mu sc v s phn b, mm do, khng dnh tay.

- c im bt nho: khung gluten pht trin, mng gluten lin tc bao bc quanh cc ht tinh bt v cht bo.

- Cc bin i xy ra trong qu trnh nho

+ Bin i vt l

* T hn hp cc vt liu ri rc ban u to thnh mt khi bt nho ng nht, do v n hi.

* Trong khi bt nho, ng thi vi pha lng cu to t nc t do, protit ha tan, ng v cc cht khc, cn c pha kh c to nn t s tch ly cc bt kh trong qu trnh nho.

* Lc u, khi nho, khi bt cn dnh do lng nc t do cn nhiu. Sau khi nho mt thi gian nht nh, cc nguyn liu lin kt cht ch vi nhau th dnh gim, ng thi th tch v khi lng ring cng gim. Nhng sau , do c s xm nhp v tch ly kh trong khi bt nho nn th tch khi bt li tng ln.

* Trong qu trnh nho, nhit ca khi bt tng ln do nng lng ca qu trnh c hc chuyn thnh nhit, nhng khng ng k. Ngoi ra, cn c s thm thu ca cc hp cht mu, mi, v, t cc nguyn liu ph v ph gia vo trong khi bt nho.

+ Bin i ha l

* Ht tinh bt trng n do ht nc, protein ht nc to trng thi do

* Cc thnh phn ri rc lin kt vi nhau to khi ng nht, khi lng ring v nht ca hn hp thay i. nht tng. Xy ra s ha tan ca cc nguyn liu.

* Thnh phn chnh trong vic hnh thnh nn khung gluten l gliadin v glutenin. Khi nho bt, hai thnh phn ny s ht nc v tng tc vi nhau, vi cc thnh phn khc trong khi bt nho, to thnh nhng si ch mng v mng mng dnh cc ht tinh bt thm nc vi nhau to thnh h keo.

* C s hp thu cht bo ln b mt cc misen lm cho lin kt gia cc misen gim, lm gim n hi ca khi bt nho nhng tng xp.

* Mui n phn ly thnh cc ion. Cc ion ny s lm tng hng s in mi ca nc,

18


gim dy v in tch ca cc ion bao quanh cc phn t protein, lm cho cc phn t protein tin li gn nhau hn gip hnh thnh lin kt a nc v k nc, to nn phn t protein c khi lng ln v tng cht ca mng gluten.

+ Bin i ha hc

* Xy ra cc phn ng ha hc to xp cho sn phm do c s dng bt n. S oxi

ha cht bo di tc dng ca oxi.

* To nn nhng lin kt ha hc mi do trong qu trnh hnh thnh mng gluten nh lin

kt hidro, lin kt cu disunfua, tng tc a bo.

+ Bin i ha sinh

* Di tc dng ca enzym protease, amylase v lipase th protein, tinh bt v lipit thy

phn to thnh nhng phn t n gin.

+ Bin i cm quan

* Ch yu l s thay i v trng thi nguyn liu

2.3. p to hnh :

- Mc ch: to ra nhng ming bt sng c kch thc, hnh dng, hoa vn theo yu cu.

- Cch tin hnh:

+ Ta tin hnh p dp khun bnh trn thit b p to hnh bng khun c quay.

+ Bt sau khi nho xong phi em to hnh lin trnh nh hng xu n cht lng bnh.

+ Khi bt nho xp c cho vo khun p, phn bt tha bn ngoi khun c mt dao co ra. b phn to hnh ny, cc khun dp c nhiu hnh dng khc nhau c khc ni trn thn cc trc quay,bt va c trc quay cn p, va c dp to hnh cho bnh. Bnh c to hnh trn khay nng bnh c chun b sn, qut ln khay mt t du bnh thnh phm khng b dnh khay khi nng. To hnh xong phi em i nng ngay, khng c lu. V lu bnh s xut hin cc l kh, bt b chy ra, cht lng bnh b gim. Ngoi ra, nu bt qu lu trn khay s lm dnh khay, sau khi nng xong kh ly ra. c im c trng ca bnh biscuit so vi cc sn phm bnh cng loi khc l c hnh dng v hoa vn p, tinh xo v phong ph.

+ To hnh c quay c nhng thun li l h thng my mc n gin v khng c nhng ming bt ra phi ti s dng. Trong mt khun c quay, tt c bt nho u c bn cht ging nhau v khng c nhng mnh bt ra phi ti hp tr li. Hnh dng ca khun c c nhiu mu phc tp hn l to hnh theo phng php cn ct. Khi bt nho t hay nhiu u c th c khun c.

19


- Yu cu: to hnh phi nhanh chng nu khng s lm thay i cu trc bt nho. Bnh to hnh xong phi c kch thc v khi lng ng u nhau.

20


M T CNG ON P KHUN TO HNH

21


2.4 . Nng :

- Mc ch :

+ Lm chn bnh

+ Gim m ca bnh

+ Tiu dit vi sinh vt

+ To cu trc cho bnh

+ C nh khung gluten

+ To mu, mi cho bnh

- Cch tin hnh

+ Bnh c dp trn khay ri c a thng vo l nng bnh.

+ Do bnh biscuit c hm lng ng v cht bo cao nn chn ch nng l nhit thp, thi gian di.

+ Bnh nng 3 giai on v thi gian l 15-20 pht.

- Cc bin i ca nguyn liu trong qu trnh nng .

Bin i vt l

+ Bin i v nhit v m

* Nhit bnh thay i khng ngng trong qu trnh nng do s thay i nhit ca

bnh sng vi b mt t nng ca l v khng kh trong l nng. Nhit di chuyn t

v vo tm bnh.

* Chia thnh 3 giai on thay i nhit :

. Giai on u ca qu trnh nng: nhit tng dn. Khi bnh mi cho vo l

nng, nhit bnh bng nhit mi trng, cn nhit l nng cao (180-

185oC), nn c s truyn nhit t b mt vo trong bnh. Trong nhng pht u tin ca

qu trnh nng, m cng bt u di chuyn vo trong lm kh b mt bnh. trnh

trng hp b mt b kh, ta tng m bng cch h nhit trong l nng.

. Giai on ny kt thc khi rut bnh t nhit khong 70-80oC, v bnh t nhit

khong 100- 105oC. y l giai on truyn nhit cho bnh, trnh to v bnh qu cng.

giai on ny tinh bt h ha, protein bin tnh v phn hy thuc n.

22


. Giai on trung gian ca qu trnh nng: nhit l nng tng ln khong 220-

2550c, hnh thnh v bnh, nhit v n nh, b mt v t 180- 1850c, nhit tm

bnh tng ln t 100- 1050c. Nc m t do bt u thot ra ngoi.

.Giai on cui ca qu trnh nng: nhm hon thin sn phm,nhit ti v gim

xung n khong 110-115oC th dng li v nhit ca lp st v khng c qu

100oC, nhit tm khong 100- 1050c. m t do gim, to v ngn cn s thu nhit

t ngoi vo v thot m ra. Lng nc trong v bnh mt phn chuyn vo mi

trng bung nng, mt phn chuyn vo pha trong rut bnh. m chuyn dch t

khu vc nng hn n khu vc ngui hn v t khu vc m hn n khu vc kh hn. Tc

bc hi m gim dn v bng khng.

+ Bin i v kch thc

* C s thay i do tc dng ca cc kh sinh ra khi phn hy thuc n nhit nng. Khi nhit bnh tng th p sut v th tch ca cc kh tng ln, dn n kch thc cc l hng trong bnh tng v lm cho th tch bnh tng.

Nhit phn hy ca NH4HCO3 l 60oC.

Phng trnh: NH4HCO3 NH3 + CO2 + H2O

Nhit phn hy ca NaHCO3 l 80-90oC.

Phng trnh: 2NaHCO3 Na2CO3+CO2+H2O

*S gin n th tch trong qu trnh nng ph thuc vo cc thng s sau:

Phng php lm n

Lng v loi bt n

Nhit v m l nng

m v thnh phn bt nho

Kch thc v hnh dng ming bnh

*Khi lng v khi lng ring gim i ng k do b mt nc

Bin i ha l

* H keo: thay i

* Protein: 30oC bt u trng n, 40oC trng n trit , 50 - 70oC b bin tnh.

* Tinh bt: trng n tt nht nhit 40 - 60oC, ng thi vi s trng n l s h ha. S h ha xy ra trong sut qu trnh nng, thu ht mt lng nc ng k lm bnh t c kh thch hp

23


* Trng thi: di tc dng ca nhit cao, trng thi ca sn phm bin i to thnh cu trc xp v s to thnh v. S chuyn trng thi sng sang chn.

* S to thnh khung xp do :

Protit ng t, tch nc xy ra 50-70oC

Tinh bt ht nc trng n v b h ha lm bnh kh hn

Tinh bt thy phn mt phn to dextrin

*S to v : Khi cng bay hi m trn b mt xy ra mnh m v tinh bt lp ngoi b h ha phn no, s chuyn m n b mt s khng b p lng m mt i, b mt s kh dn v to thnh lp v cng.

Bin i ha sinh

* Vi sinh vt : Khi nhit ca nguyn liu tng ln qu 60oC, vi sinh vt b tiu dit dn cho n tiu dit gn nh hon ton sau khi nng.

* Enzym : Ti nhng im m tc nhit tng nhanh (phn v) cc loi enzyme hu nh b v hot ngay. Cn li nhng phn bn trong ca bnh nhit tng chm hn, thi gian enzyme c duy tr nhit ti thch cho hot ng ca chng ko di hn, do vy chng hot ng mnh hn.

Bin i ha hc

* Tinh bt: hm lng tinh bt gim v mt phn b phn hu trong qu trnh nng bnh to ra cc dextrin v ng.

* ng: hm lng gim do tham gia phn ng Caramel v Maillard, tuy vy lng ng ny gim khng ng k.

* Protit: hm lng protit tng nhn chung khng thay i nhng tng loi protit ring bit th c s thay i ln.

* Cht bo: hm lng cht bo gim do hp th khng bn ln khung bnh, tuy nhin lng cht bo gim khng ng k.

* Ch s it ca cht bo: sau khi nng ch s it ca cht bo gim i rt nhiu. Ch s axit ca cht bo c thay i nhng khng theo quy lut nht nh.

* kim: gim nhiu do tc dng ca bt n kim vi cc cht c tnh axit trong bt nho.

* Cht khong: hu nh khng thay i trong qu trnh nng Bin i cm quan:

* Mu:

- Trong qu trnh nng, trn b mt xut hin mt lp v vng mu nu v to ra hng v thm ngon

- Bnh chuyn dn sang mu vng nu do:

24


Phn ng Maillard

Phn ng to dextrin ca tinh bt

Phn ng Caramel.

* Mi

- S phn hy ng kh to ra fucfurol v cc andehyt khc lm cho bnh c hng thm v mi v d chu c bit.

- Phn ng oxy ha cht bo t do to aldehyt, lactone, ceton, nhng cht to hng thm c bit.

2.5. Lm ngui :

- Mc ch: lm ngui gip cho qu trnh bao gi c thun li v trnh ngng t m sau khi bao gi gip bo qun bnh c tt hn.

- Cch tin hnh: sau khi ra khi l nng, nhit ca bnh cn cao, bnh ang mm phi lm ngui s b n nhit 65-70oC, tch bnh ra khi khay v lm ngui n nhit thng.

- Tc nhn lm ngui l khng kh. Bnh d b ht m khng kh nn phi chuyn vo gi ngay.

2.6. Bao gi :

- Mc ch:

+ Bo qun: do bnh biscuit l sn phm d ht m nn thit k bao b kn, chng m.

+ Thun tin trong qu trnh vn chuyn v phn phi.

- Cch tin hnh:

+ Sau khi bnh ngui, ta cn khi lng cho ti sn phm ri ng gi.

25


3. T L PHI TRN:

III.THIT B MY MC S DNG TRONG QU TRNH: [http://ebook.lhu.edu.vn/?CID=460]

[http://kiencuong.com/san-pham/may-dong-goi/may-dong-goi-keo-banh]

1. My trn bt:

My dng trn nguyn liu bt sn xut bnh quy. Nguyn l hot ng: trn quay kiu trc vt hai hng.Tc trn: 23 vng/ pht, tc c nh.Dung tch trn: 150-200 kg/hThi gian trn: 15-25 pht/mCht liu thng trn: Inox 5 cm.Cng sut: tng cng sut 12.5 kwin ngun: 380V/50HzKch thc my: 1640*1000*1670 mmTrng lng my: 1800 kg.

2. Thit b nho:

2. My dp p:

26


B phn to hnh khun c 1, c gia cng thnh hnh hoa vn phong ph. B phn to hnh chuyn ng qua li, a khi bt nho c cn 2, nm trn bng ti 3va2 p xung, p sut dp 0.3 0.5 MN/m2 (3 5kg/cm2)

3. My phun du:

My dng phun du ln b mt ca bnh quy.My phun du u v d dng iu chnh lu lng phun du. Du trc khi phun c lc thng qua my lc du c li lc bng thp.

4. L nng:

Dng nng chn bnh quy.L c th tng gim nhit mt cch d dng

Cht liu: thp tm c lp bo n.

5 . Bn ng gi:

Dng cho b phn ng gi a bnh vo thng hoc ti my ng gi

6. S m phng:

27


IV. CH TIU CHT LNG SN PHM V CC YU T NH HNG N CHT LNG SN PHM:

1.Ch tiu cht lng sn phm:

28





Ch tiu cht lng bnh bch quy v yu cu k thut c quy nh trong TCVN 5909 :1995 bao gm cc tiu chun sau:

a. Ch tiu vi sinh:

b.Ch tiu ha l:

Tn ch tiu Gi tr

m, %, khng ln hn 4

Hm lng protein, %, khng nh hn 3.7

Hm lng cht bo, %, khng nh hn 20

Hm lng ng ton phn (saccharose),%, khng nh hn 15

Hm lng tro khng tan trong HCl 10%, %, khng ln hn 0.1

kim, (), khng ln hn 2

c. Ch tiu cm quan :

Tn ch tiu Yu cu

Hnh dng bn ngoi

Bnh c hnh dng theo khun mu, vn hoa r nt. Bnh khng b bin dng , dp nt, khng c bnh sng.

Mi v Bnh c mi thm c trng ca tng loi

29


Trng thi Gin, xp, mn mt

Mu sc Mu c trng theo tn gi tng loi bnh, khng c vt chy en.

To cht l Khng c

2. Cc yu t nh hng n cht lng sn phm:

http://www.ebook.edu.vn/?page=1.18&view=10893]


a. nh hng ca nguyn liu:

- Bt m:

+Protein: hm lng protein cng nhiu th kh nng ht nc cng tt, cht lng

gluten cng cao. Protein trong bt m (gliadin v glutenin) s ht nc to khung gluten

cho bt nho.

+Tinh bt: Lm cho bt nho do, sn phm t, ti xp. Do tinh bt cng c kh

nng ht nc, nn n s hn ch s ht nc ca protein, lm khung gluten khng

chc. Lm b mt sn phm lng bng: khi gia nhit, nhit cao tinh bt b phn gii

to thnh dextrin trn b mt bnh. iu kin thiu nc, dextrin lm cho b mt bnh

lng bng.

+ Dextrin: dextrin t lin kt vi nc, nu dng bt c hm lng dextrin cao th bt

nho s b t v km n hi.

+ Pentozan: d keo ha lm tng nht v dnh ca bt nho, nh hng n kh

nng to hnh

+ m: m bt m cng cao th kh nng ht nc cng gim

+ C ht: bt cng mn, tit din b mt cng ln nn tc ht nc cng nhanh. Do

yu cu phi s dng bt mn

- ng

+ ng lm cho bt nho tr nn mm, nht, nu qu nhiu ng th bt nho s b

nho, dnh tay.

30


+ ng cha nhiu nhm -OH, khi cho ng vo bt th kh nng ht nc ca bt v

gluten gim. Do lng nc lin kt vi bt nho gim, lng nc t do dng

ng tng. V vy nu cho qu nhiu ng th bt nho s b nho, dnh tay, cng nhiu

ng th bt nho cng chy. Ngoi ra, ht m ca ng cng ln th bt nho cng

nho.

+ Lng ng nh hng n kh nng ht nc ca bt. Kh nng ht nc ca bt

gim 0,6% khi tng lng ng ln 1%.

+ Kch thc tinh th ng cng nh hng n cht lng sn phm: nn s dng

ng ht mn d ha tan, trnh trng hp ng cn ng li trn b mt bnh

- Cht bo

+ Cht bo to thnh mt mng mng bao bc cc ht tinh bt nn bt khng ht nc,

trng n lm cho mng gluten khng cht, khi bt nho mm. V n c tc dng nh

mt cht bi trn, nn vi s lng ln cht bo s to nn cu trc bt nho c, mm.

+ Lm gim tnh n hi ca khung gluten: v n to ra mt mng mng trn b mt cc

misen t lm yu lin kt gia cc misen vi nhau. Do co gin ca khung gluten

b gim. Hm lng cht bo cng ln, bnh biscuit sau khi nng cng b.

+ Cht bo to xp cho sn phm: khi cho vo khi bt nho, cht bo to nn mt

mng mng c tc dng bao trm v bi trn cc ht bt, nh gi c lng kh

trong bt nho. Do khi nng, lng kh s thot ra to xp cho bnh.

- Trng:

+ To cu trc ti, xp cho bt nho, lng trng trng cha albumin c tc dng to bt cho khi bt nho.

+ Cht lexitin trong lng trng l mt cht nh ha rt tt, lm tng kh nng phn tn ca cht bo, c tc dng lm gim nht v tng tnh do cho khi bt nho

+ Ngoi ra cc protit v lipit tn ti dng lipoprotein c tc dng lm bn h nh tng.

- Mui

+ Mui khi cho vo khi bt nho s b phn ly to thnh cc ion, hnh thnh cc tng

tc k nc v a nc, to thnh phn t protein c khi lng ln hn, lm tng

cht ca mng gluten.

31


+ Mui lm gim hm lng gluten nhng li lm tng cht lng gluten

+ Mui c kh nng ht nc rt cao, do khi c mt ca mui, n s hn ch kh

nng ht nc ca bt, lm gim hm lng gluten.

+ Trong mui c ion Na+ nn to ra lin kt ion gia cc chui protein, lm khung

gluten cht li, do lm tng cht lng khung gluten.

+ Mui c ch hot ng ca enzym protease, l enzym thy phn protein, nn mui

gip khung gluten pht trin tt hn.

b. nh hng ca ch nho:

- m ca bt nho

Nc la mot thanh phan quan trong trong viec hnh thanh bot nhao: no rat can thiet cho viec hoa tan cac thanh phan khac, la mot yeu to quan trong anh hng en tnh chat lu bien cua bot nhao.

+ o am qua cao se co anh hng xau en cac giai oan gia cong tiep:

De dnh khuon trong tao hnh, lam cho nang suat cua thiet b tao hnh giam i ro ret.

Trong qua trnh nng, o am cao th qua trnh nng keo dai, lng hi va kh tao ra nhieu lam thay oi cau truc cua banh. o am cao th cng o trao oi nhiet cao, de dang tao nen cac phan ng gay anh hng xau en chat lng san pham.

Trong trng hp o am qua cao, bot nhao co the khong a vao cac khau san xuat tiep theo ma phai c nhao lai.

+ o am thap kho khan trong khau tao hnh.

+ o am anh hng en chat lng bot nhao:

Ham lng nc cang nhieu se lam tang tnh chay long va tnh dnh cua bot nhao.

Nc gop phan vao viec lam giam tnh an hoi cua bot

32


nhao.

- Thi gian nho

+ Nho cng lu th kh nng gi nc ca gluten gim, lng nc lin kt gim v

lng nc t do ca khi bt nho tng ln, v protit b bin tnh di tc dng c hc.

+ Trong khi nho th bt s trn ln hon ton vi nc, bt nho s b dnh.

+ Nho n mt thi gian nht nh th dnh ca bt nho s gim, do trong thi gian

nho protit v cc cht khc trong bt lin kt vi nc, hm lng nc t do trong

bt nho gim xung.

+ Tng thi gian nho trn s lm mm khi bt nho, lm gim nht v tnh n hi

ca khung gluten.

- Thi gian nho ph thuc vo cc yu t sau:

+ Loi bt nho: i vi bt nho dai th thi gian nho lu hn bt nho xp to iu kin cho gluten trng n hon ton

+ Hm lng gluten trong bt: khi hm lng gluten tng th gim thi gian nho bt

+ Nhit ca hn hp nguyn liu: do nhit nh hng n s trng n ca protit nn khi nhit ban u cao th thi gian nho bt gim.

+ m bt nho: m ln th gluten trng n nhanh, do nu tng m bt nho m cc iu kin khc khng thay i th phi rt ngn thi gian nho bt li.

- Cng nho

+ Cng nho ph thuc vo cht lng bt v loi bnh

+ Nu nho vi cng nhanh th cc thnh phn ca khi bt nho s nhanh chng c trn u, nhng nht v n hi ca bt nho li gim xung, lm khung gluten d b gy. Do mun hnh thnh khung gluten vng chc (i vi bnh cracker, khung gluten pht trin ti a), th nn nho chm, cn i vi bnh cookies, yu cu khung gluten hn ch ti a, nn cn nho nhanh chng ct t mch ca khi bt. Bt nho ca bnh biscuit c khung gluten pht trin nn nho vi cng va phi.

- Nhit nho

+ Nhit nh hng n s trng n v tnh cht vt l ca bt nho, bt nho

33


trng n tt nht 40oC .

+ Nhit nh hng ti nht v n hi ca khi bt: tnh cht lu bin ca bt

nho chu nh hng bi thnh phn protein. Bnh thng cc chui polyme lin kt vi

nhau bng lin kt hydro v tng tc k nc. Vic tng nhit nho s lm tng lin

kt ngang ca chui polyme v tng thi gian tn ti ca chng, do tng n hi ca

khi bt nho.

+ S tng nhit cng nh hng n t trng: do c s chy ca cht bo. Cc tinh th

bo trong bt nho c tc dng n nh cc bong bng kh, khi nho bt, cc bong bng

kh c hnh thnh lm tng t trng ca khi bt nho. Nhng khi tng nhit qu cao

th hu ht cc tinh th bo b tan chy, cc bong bng kh b v s lm gim t trng

khi bt nho. m bt nho

+ Nc l thnh phn quan trng trong vic hnh thnh khi bt nho, n rt cn thit

trong vic ha tan cc thnh phn khc, hydrat ha protein to khung gluten.

+ Nc cng l mt yu t quan trng nh hng n tnh cht lu bin ca khi bt

nho.

+ Nu m qu cao s gy kh khn cho cc giai on tip theo:

Bt nho dnh, gy kh khn trong qu trnh to hnh

Trong qu trnh nng, thi gian nng ko di, lng hi v kh to ra nhiu gy nh

hng n cht lng ca bnh. m cao th cng trao i nhit cao, d to nn

cc phn ng khng mong mun, nh hng n cht lng bnh. Hm lng nc cng

nhiu cng lm cho bt nho d b chy, tng tnh dnh v lm gim n hi ca khi

bt.

c.nh hng ca quy trnh sn xut v thit b my mc:

34


sn phm t cht lng th i hi cn c mt quy trnh sn xut tin tin v cc loi my mc ph hp. Qua tng cng on sn xut cn c s gim st qun l cht ch, trnh nhng s c do k thut gy ra. Ngy nay, vi nhiu loi thit b my mc hin i, v vy cn p dng vo sn xut nng cao cht lng v hiu sut thu hi sn phm.

Qu trnh sn xut i hi ngi cn b k thut phi giu kinh nghim thc t v c nhng quyt nh chnh xc khng gy lng ph v nh hng ti cht lng sn phm.

35


V. TI LIU THAM KHO:

Sch:

1. L Vn Vit Mn V Cc Tc Gi, Cng Ngh Ch Bin Thc Phm, NXB i Hc Quc Gia TP.H Ch Minh, Nm 2010

2. L Bch Tuyt ch bin v cc cng s, Cc qu trnh cng ngh c bn trong sn xut thc phm,NXB Gio Dc.

Internet:

1. http://www.ebook.edu.vn/?page=1.18&view=10893

2.http://www.tailieu.vn/xem-tai-lieu/cong-nghe-san-xuat-banh-bich-qui-xop.167764.html

3. http://ebook.7pop.net/2010/11/cong-nghe-san-xuat-banh-quy-xop-va-banh.html

4. http://ebook.lhu.edu.vn/?CID=460

5. http://kiencuong.com/san-pham/may-dong-goi/may-dong-goi-keo-banh

6.http://www.answers.com/topic/biscuit 7. http://en.wikipedia.org/wiki/Biscuit

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MC LC Trang

I. TNG QUAN:.......................................................................................................................1

1. TNG QUAN V BNH BISCUIT:......................................................................................

1.1. Ngun gc ...........................................................................................................................

1.2. Phn loi ...............................................................................................................................

1.3. c tnh ...............................................................................................................................

1.4. Gi tr dinh dng ................................................................................................................

1.5. Gi tr s dng .....................................................................................................................

1.6. Sn phm trn th trng ......................................................................................................

2. TNG QUAN V NGUYN LIU:.......................................................................................

2.1. Bt m...................................................................................................................................

2.2. ng ...................................................................................................................................

2.3. Cht bo ................................................................................................................................

2.4. Trng ....................................................................................................................................

2.5. Bt n ...................................................................................................................................

2.6. Mui.....................................................................................................................................

2.7. Hng liu: ..........................................................................................................................II. QUY TRNH SN XUT BNH BISCUIT:.........................................................................

1. S quy trnh .......................................................................................................................

2. Thuyt minh quy trnh ............................................................................................................

2.1. Giai on chun b nguyn liu ............................................................................................

2.2. Nho bt ..............................................................................................................................

2.3. To hnh ...............................................................................................................................

2.4. Nng ..................................................................................................................................

2.5. Lm ngui ............................................................................................................................

2.6. Bao gi ................................................................................................................................

3. T l phi trn...........................................................................................................................

III.THIT B MY MC S DNG TRONG QU TRNH:....................................................

IV.CH TIU CHT LNG V CC YU T NH HNG...........................................

1.Ch tiu cht lng sn phm:..................................................................................................

2. Cc yu t nh hng n cht lng sn phm:....................................................................

V. TI LIU THAM KHO:.....................................................................................................

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Công Nghệ Sản Xuất Bánh Biscuit 25

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