THE BASICS OF FROZEN YEAST-LEAVENED LAMINATED DOUGHS
冷凍酵母的基礎(chǔ)-膨脹層狀面團
 
 
ROY CHUNG
BAKERY CONSULTANT
US WHEAT ASSOLCIATES
SINGAPORE
 
 
 
一、 LEAVENING ACTION膨脹作用
FROM THREE SOURCES：三個來源
·Baking characteristics from wet gluten濕面筋產(chǎn)生烘焙特性
·Layered structure from unbaked material分層結(jié)構(gòu)由非烘焙物質(zhì)產(chǎn)生
·Carbon dioxide from the yeast由酵母產(chǎn)生的二氧化碳
二、 BAKING CHARACTERISTICS FROM WET GLUTEN濕面筋產(chǎn)生的烘焙特性
GLUTEN EXPANDS ENORMOUSLY ON BAKING，DEP；ENDING ON：面筋在烘焙過程中產(chǎn)生巨大擴展，由于
·Strength of the gluten面筋強度
·Development of the gluten面筋延展性
·Baking temperature焙烤溫度
三、 BOLUME ATTAINED DURING BAKING焙烤中達到的體積
BOLUME ATTAINED DURING BAKING INCREASES AS:烘焙中達到的體積增加是由于：
·Gluten forming potential of flour increases面粉中面筋成型能力增加
·Gluten development increases面筋延展性增加
·Baking temperature increases焙烤溫度增加
四、 GAS RESPONSIBLE FOR VOLUME INCREASE氣體會引起體積 的增大
·Water vapor from the dough water由面團中水產(chǎn)生的水蒸氣
·Fat layers in the structure acts as barriers against which water vapor can exert pressure結(jié)構(gòu)中的油脂層充當了水汽蒸發(fā)的障礙
·Expansion of the air cells in the proofed dough發(fā)酵面團中氣室的擴展
五、BASIC INGREDIENTS基礎(chǔ)成分
·Flour                      面粉
·Water                      水
·Yeast                      酵母
·Salt                       鹽
·Sugar                      糖
·Dough fat                  油脂
·Layering fat or roll-in fat      片/層狀油脂
六、OPTIONAL INGREDIENTS可選擇成分
·Whole eggs                 全蛋
·Milk or milk solids           奶或固態(tài)奶
·Coloring                   色素
·Flavor                     香料
·Dough conditioners          面團
七、FLOUR面粉
·Forms final structure形成**終結(jié)構(gòu)
·Gluten forming potential面筋成型能力
·High protein高蛋白12.00-14.00%
·Intermediate protein中間蛋白10.50-11.90%
·Higher protein gives greater volume較高蛋白產(chǎn)生較大體積
·Higher protein gives greater stability when frozen
冷凍時較高蛋白也會產(chǎn)生較大的穩(wěn)定性
·Lower protein gives better eating quality-more tender bite
低蛋白會令到口感更好-更松軟
八、WATER水
·Hydration for flour面粉水化
·Gluten formation面筋形成
·Source of water vapor pressure水蒸氣壓力的來源
·Solvent for yeast, salt, sugar, milk solids and additives
酵母、鹽、糖、奶粉及添加劑的溶解
·Controls sough temperature控制面團溫度
·Amount used depends on type of flour used & hardness of layering fat用量由使用面粉的類型及層狀油脂的硬度決定
·Generally less water is used to maintain shape when thawing and proofing 為了在解凍或發(fā)酵時保持形狀通常用水較少
·Yeast that is damaged during the freezing process releases a reducing agent that tends to weaken the gluten structure冷凍中被破壞的酵母釋放出還原劑會削弱面筋結(jié)構(gòu)
·Product tends to sag during thawing and proofing在解凍及發(fā)酵時產(chǎn)品有趨向塌陷
九、YEAST酵母
·Leavening agent-producer of carbon dioxide during proofing膨脹劑-在發(fā)酵過程中產(chǎn)生二氧化碳
·The higher the amount of sugar and fat, the more yeast is required糖及脂的含量越高，需要越多的酵母
·Ensure the yeast is for high sugar type dough確保酵母是用于富汗糖的面團
·For frozen dough, additional yeast is required to take into account the yeast that will be damaged during the freezing process對于冷凍面團，考慮到酵母在冷凍過程中會被破壞，需要額外添加酵母
·The additional use is 1.5 to 2 times normal額外用量為常規(guī)用量的1.5**2倍
·Use only fresh compressed yeast or special yeast for frozen dough冷凍面團只可使用鮮榨酵母或特制酵母
·If fresh compressed yeast is used, make sure that it is as fresh as possible若使用鮮榨酵母應確保酵母盡可能新鮮#p#分頁標題#e#
十、SALT鹽
·Contributes to flavor & taste產(chǎn)生風味
·Strengthens the sough強化面團
·Amount used depends on the type of fat used-salted or unsalted用量由所用油脂的種類（含鹽的或不含鹽的）決定
十一、SUGAR糖
·Food for the yeast酵母的能源
·For sweetness產(chǎn)生甜味
·Imparts flavor提供風味
·Imparts crust color為表皮上色
·Provides tenderness使產(chǎn)品柔軟
·Prolongs keeping quality延長保質(zhì)期
十二、DOUGH FAT塊狀油脂
·Can be shortening, margarine or butter可以是起酥油、人造黃油或黃油
·Provides tenderness for good eating quality使產(chǎn)品松軟而使口感更好
·May impart flavor產(chǎn)生風味
·Lubricates dough-improves sheeting or stretching characteristics面團潤滑-改善片狀或伸展特性
·Higher portion of dough fat gives less lift(volume)塊狀油脂的比例較高則膨脹體積較少
十三、LAYERING FAT OR ROLL-IN FAT片狀油脂或?qū)訝钣椭?/strong>
·Can be puff pastry margarine or butter可以是泡芙皮人造黃油或黃油
·Must be plastic必需是可造型的
·Melting point of fat will affect aftertaste & performance油脂的熔點會影響回味及表現(xiàn)
·Melting point above 44℃ gives high lift but imparts waxy aftertaste熔點高于44℃會產(chǎn)生較高的膨脹但會使回味有蠟味（哈味）
·Melting point above below 39℃ gives low lift, difficult to handle but excellent taste熔點低于39℃會降低膨脹，難處理，但味道很好
·Intermediate range between 39 to 44℃ gives adequate tolerance & lift with minimum aftertaste位于39到44℃的范圍會產(chǎn)生適當?shù)膹椥约芭蛎?，并回味很?br /> ·Amount used depends on amount of dough fat used and the richness and lift required用量由使用塊狀油脂的量及所要求的含油及膨脹度而定
十四、WHOLE EGGS全蛋
·For richness & color使產(chǎn)品營養(yǎng)及上色
·Improves volume改善體積
·Improves keeping quality改善品質(zhì)
十五、MILK OR MILK SOLIDS奶或固態(tài)奶
·For higher nutritional value產(chǎn)生高營養(yǎng)價值
·May impart flavor可以提供風味
·Imparts crust color產(chǎn)生表皮色澤
十六、COLOR色素
·Optional選擇性添加
·For dough appearance改善面團表現(xiàn)
·Seldom used很少使用
十七、FLAVOR香料
·Optional選擇性添加
·Seldom used很少使用
十八、DOUGH CONDITIONERS面團改良劑
·May include enzymes, emulsifiers, oxidizing agents and deactivated yeast包括酶、乳化劑、氧化劑及失活酵母
·Enzymes to provide conditions for better gassing power and oven spring酶可以提供更好的保氣能力及烘烤彈性
·Emulsifiers for added dough strength and/or softness添加乳化劑以增加面團強度及松軟
·Oxidizing agents for added dough strength氧化劑以增強面團強度
·Reducing agents for dough relaxation and extensibility還原劑是為了面團松弛及延展性
ITS FUNCTIONS主要作用
·To alleviate the effects of reduced dough strength due to lack of fermentation減輕由于發(fā)酵減少而使面團強度降低的影響
·To assist dough maintain shape during proofing發(fā)酵過程中有助于面團保持形狀
·To improve gas retention properties改善保氣性
·To relax the dough as quickly as possible to enable lamination to be carried out盡快松弛面團得以疊片
·Prolong time between mixing and freezing will damage the yeast more during freezing延長攪拌與冷凍間的時間，冷凍時受破壞的酵母較多
ITS INGREDIENTS主要成分
·Fungal amylase淀粉酶：
·Too much may cause extensibility and sagging太多淀粉酶可能引起伸展及下餡
·Oxidizing agents氧化劑：
·Ascorbic acid or others維生素C或其它
·Emulsifiers乳化劑：dough strengtheners and/or crumb softeners面團強筋劑及或面團柔軟劑
DATEM, SSL, DISTILLED MONO
·Reducing agents還原劑：deactivated yeast失活酵母， L-Cysteinel半胱氨酸
·It is important that overdosing does not occur through duplication with ingredients added during the milling process很重要的是不能重復添加有些已在制粉過程中添加的成分
十九、RANGE OF INGREDIENTS成分范圍 
CROISSANT/牛角酥        DANISH PASTRY丹麥酥            
·FLOUR面粉                         100%                   100%
·WATER水                        40.0-60.0%               40.0-60.0%
·COMPRESSED YUEAST壓榨酵母   4.0-10.0%                4.0-6.0%
·SALT鹽                          1.5-2.0%                 1.5-2.0%#p#分頁標題#e#
·SUGAR糖                        10.0-25.0%               8.0-10.1%
·DOUGH FAT油脂                  5.0-15.0%                2.0-10.0%
·WHOLE EGGS全蛋                0-25.0%                  0-10.0%
·COLOR色素                      OPTIONAL               OPTIONAL
·FLAVOR香料                     OPTIONAL               OPTIONAL
·DOUGH CONDITIONERS面團改良劑  OPTIONAL               OPTIONAL
·LAYERING FAT片層狀油脂         12.0-45.0%               12.0-45.0%
·（BASED ON DOUGH WEIGHT以面團重量為基數(shù)）
二十、工藝
Essentially three stages before freezing:冷凍前的三個必需階段
·The mixing of the dough面團攪拌
·Incorporating the layering fat整合片層狀油脂
·Rolling and folding the dough to create layers卷及折疊面團以制成層狀
二十一、MIXING OF THE DOUGH面團攪拌
·To clean-up, more dough development will require longer resting若為了整型，面團伸展越多要求的靜置時間越長
·Dough consistency must be equal to that of the layering fat面團硬度應等同于片狀油脂
·Cover with plastic sheet to prevent crusting用塑料板覆蓋以避免表面結(jié)殼
·Rest dough for 20-30 minutes in a retarder將面團放在存儲器里20-30分鐘
 
二十二、FOUR SECRETS TO SUCCESSFUL LAMINATION
成功展層的四個秘訣
·Dough consistency面團硬度
·Dough and layering fat temperature面團及片層狀油脂的溫度
·Layering fat plasticity片層狀油脂的可塑性
·Careful and efficient handing小心及有效操作
二十三、DOUGH CONSISTENCY面團硬度
·If the dough is too soft, it will result in the layering fat binding with the dough如果面團
太軟，將會使片層狀油脂粘在面團上
·If the dough is too hard, there is insufficient extensibility to work the dough如果面團
太硬，則面團的延展不夠
·Addition of some fat in the dough will increase extensibility面團中增加油脂將增加延
展性
二十四、DOUGH AND LAYERING FAT TEMPERATURE面團及片層狀油脂的溫度
·Always keep the dough and the layering fat at 5℃通常面團及片層狀油脂的溫度保持
在5度
·Refrigerate the dough between foldings to rest and re-cool the layers在折疊和靜置時
冷藏面團并將層狀油脂重新冷卻
·Careful dough temperature during final sheeting is crucial在**后壓片時面團的溫度是
非常重要的，應非常小心
·Final proof below the melting point of the layering fat片層狀油脂的熔點下進行**后
發(fā)酵
二十五、LAYERING FAT PLASTICITY片層狀油脂的可塑性
·Rework the plasticity of the layering fat prior to lamination疊片前重新整理片狀油脂
的塑性
·If butter is used as the layering fat, make sure that the temperature is 5℃ before lamination若采用牛油作片狀油脂，應確保疊片前的溫度為5度
·Layering fat temperature is less important if margarine was used若采用人造黃油則片
狀油脂的溫度不太重要
二十六、CAREFUL AND EFFICIENT HANDLING仔細及有效操作
·Work as quickly as possible操作盡可能快
·Control the pressure applied on the dough at lamination time疊片時控制面團上壓力
·A reversible sheeter works best for both these operations對這樣的操作使用可以正反
使用的壓面到**好
·Carefully handle the dough at make up tage整型階段小心操作
二十七、INCORPORATING THE LAYERING FAT整合片層狀油脂
·Differs only in the manner the layering fat is incorporated僅僅是在整合片狀脂的方式
是有所不用
Essentially three methods三種基本方法：
·French method法式
·English method英式
·Blitz method or quick or cut-in method閃電或快速法
二十八、FRENCH METHOD法式
·The layering fat is completely enveloped into the flattened dough before the start of the rolling and folding process折疊前片狀脂完全向信封一樣被封閉在扁平面團里
二十九、ENGLISH METHOD英式
·The layering fat covers two-thirds of the surface area of the flattened dough片狀油脂覆
蓋了扁平面團2/3的表面
·It is folded into thirds before the start of the rolling and folding process在折疊程序開
始之前，將面團的另1/3疊上片狀油脂#p#分頁標題#e#
三十、BLITZ METHOD OR QUICK METHOD OR CUT-IN METHOD
閃電或快速法
·The layering fat is cut into cubes and incorporated into the dough during mixing將片狀
油脂切割成小塊在面團攪拌時混入
·Little mixing is required and the fat remains in chunks要求輕微攪拌并使油脂仍保持
塊狀
·Rolling and folding starts after relaxation period松弛階段后開始卷疊
三十一、ROLLING AND FOLDING OF THE DOUGH TO CREATE LAYERS將面團折疊成片層狀
·Results in the lift and the structure of laminated dough引起膨脹及層狀面團的結(jié)構(gòu)
·Essential for dough to rest in between folding 在折疊之間必須讓面團保持原狀
Essentially, two folding styles:兩種折疊風格
·Single fold or three-fold or half or half turn單層疊或三層疊或?qū)φ?br /> ·Double-Fold or Four-Fold or Book-Fold雙層疊或四層疊或書狀疊
三十二、SINGLE FOLD or THREE-FOLD or HALF TURN
三十三、DOUBLE FOLD or BOOK FOLD or FOUR-FOLD
三十四、DOUGH LAYERS-1 SINGLE FOLD
三十五、DOUGH LAYERS-2 SINGLE FOLDS
三十六、DOUGH LAYERS-3 SINGLE FOLDS
三十七、DOUGH LAYERS 1,2 & 3 SINGLE FOLDS
三十八、USE OF SCRAP余料的使用
·Do not use any scrap任何余料都不能使用
·Scrap dough has undergone some fermentation and the by-products of fermentation is detrimental to yeast survival during freezing面團余料經(jīng)過發(fā)酵的副產(chǎn)品在冷凍過程中
不利于酵母存活
三十九、MAKE UP整型
·Adequate rest for dough is essential before final sheeting在**后疊片前,必須讓面團適
當?shù)撵o置
·Do not use too much dusting flour不要使用過多的撲面
·Keep the dough cold for best handing為**好操作保持面團冷卻
·Sheet to a final thickness of 3 mm.**后切片成3毫米
·Pre-shrink dough before cutting切片前預先收縮面團
·Cut into desired shapes with a sharp knife to protect layers為保護層狀結(jié)構(gòu)用鋒利的
切刀切割成需要的形狀
·Shape into desired patterns without delay立即裝入需要的模子
四十、BLAST FREEZING VS SLOW FREEZING氣流冷凍與慢速冷凍
的比較
·Blast freezing by氣流冷凍:
-Mechanical system機械系統(tǒng): -25 to -30℃ @ 4 to 6m/s
-Cryogenic(co2,n2):-79 to -196℃
·Slow freezing慢速冷凍:
·Mechanical system機械系統(tǒng): -25℃ @ 0.25 to 1.0 m/s
·Shorter residence time in blast freezer to ensure complete freeze在氣流冷凍器內(nèi)縮短
放置時間以確保完全冷凍
·Smaller ice crystal with blast freeze is less damaging to dough structure氣流冷凍機的
較小的冰晶對面團結(jié)構(gòu)影響較小
四十一、BLAST FREEZING PARAMETERS氣流冷凍參數(shù)
·Freeze unwrapped打開冷凍
·Use air temperature -25 to -30℃空氣溫度
·Air velocity of 4 to 6 meters per second (m/s)氣速 (米/秒)
·Freeze to product temperature of -18℃冷凍**產(chǎn)品溫度零下18度
·Space product 2.5cm apart for initial blast freezing離**初的氣流冷凍產(chǎn)品間隔2.5厘米
四十二、PACKAGING包裝
·Stack in a cardboard box lined with polyethylene bag and sealed closed裝塑料袋密封
并疊放在紙盒里
·Date and identify all cases所有箱上標注日期
四十三、STORAGE FREEZER冷藏庫
·Maintain at least 2.5cm space between cartons on pallets箱子間**少保持2.5厘米的
距離
·Maintain at -18℃保持在零下18℃
·Maintain constant storage temperature儲存溫度保持不變
四十四、SHIPPING運輸
·Refrigerator transports with temperature recorders有溫度記錄儀的冷凍車運輸
·Plastic over wrapped on pallets用塑料布蓋在貨品上
·Movable strip curtain in transport to improve efficiency when multiple drops are made
如果下貨次數(shù)多在運輸中使用可移動簾子以提高效率
·Whenever possible, both shipping and receiving personnel should be trained in proper handling of frozen dough只要可能,無論負責運輸或收貨的人都應該接受如何處理冷
凍面團的培訓
四十五、THAWING解凍
·High level of surface condensation during thawing解凍時表面起皺程度高
·Sticking means that thawing must take place in trays for finished products (RTP & RTB)對于**終產(chǎn)品而言,發(fā)粘意味著解凍應在模子里進行
·For block dough and ready to use sheets, it is recommended to thaw in the retarder overnight (in wrapper) before further processing and make up對準備切片的塊狀面團,建議在進一步加工及整型前不打開包裝在減速器里放一晚
四十六、THAWING METHODS解凍方法
METHOD1:方法1
·Immediate thawing in proofer (26 to 28℃)在面團貯存器里立即解凍
·Too rapid thawing reactivates the yeast at the edges of the dough pieces but this activity remains very slight at its core太快解凍會激活面團邊緣的酵母,而對中心的酵母則影響較少
METHOD2:方法2
·Thaw at room temperature for 10 minutes followed by final proofing at 26 to 28℃在室溫下解凍10分鐘,然后在26-28度間進行**后發(fā)酵
·The short time at room temperature gives the surface condensation a chance to evaporate, when stored for a long time the doughs are superficially dehydrated and can cause rapid formation of crust at this stage. This method is similar to the first and offers similar disadvantages短時間放置在室溫下有機會消除表面皺折,當放置時間較長時使面團表皮脫水,并且可能在此時很快形成表面硬殼。這種方法與**種類似并且具有同樣的缺點。#p#分頁標題#e#
METHOD3:方法3
·Uses a retarder proofer for programmed thawing使用減慢面團發(fā)酵的貯存器按預設(shè)
的程序進行解凍
·Initial thawing stage:開始解凍
-Core temperature rises from -18 to 0℃中心溫度由零下18度上升**0度
-This greatly reduces condensation on dough surface有效減少面團表面起皺
·Second stage:第二階段
-Core temperature rises from 0to 20+℃ with humidity中心溫度由0上升**20度并保
持濕潤
-More even thawing and final proofing of products產(chǎn)品較均勻的解凍并進行**終發(fā)酵
四十七、PROOFING發(fā)酵
·Final proofing in the proofer (26 to 28℃)在發(fā)酵器進行**終發(fā)酵(26**28度)
·Do not proof at temperatures higher than the melting point of the layering fat不要在比
片狀油脂熔點高的溫度下發(fā)酵
·75 to 85% proof is sufficient 75-85%已足夠
·75 to 85% relative humidity 75-85%相對溫度
·Do not over proof不要發(fā)酵過度
·Egg wash before baking-avoid washing edges
 
四十八、BAKING焙烤
·Bake at 210 to 220℃ or slightly lower在210-220度間或稍微低一點溫度進行焙烤
·An excess of fermentable sugars may darken the final product多余的可發(fā)酵糖可能會
加深產(chǎn)品顏色
·If steam is available, it may be used during the initial stages of baking如果可以提高蒸
汽,可以在烘焙初始階段使用
·If the oven has a ventilator fan, turn it off for about 5 minutes after the steaming stage,
 then resume normal baking如果烤爐有通風扇,在蒸汽階段后關(guān)閉5分鐘,然后再重
新開始進行正常焙烤
·Glaze after baking for Danish pastry only do not glaze croissant僅對丹麥酥在烘烤后

上光,牛角酥不用