焙烤食品加工(中英文)

1、焙焙烤烤食品加工食品加工Baked food processing單元1 緒論 Unit 1 introduction 單元2 焙烤食品原料Unit 2 Raw materials of baking food單元3 面包生產技術Unit 3 bread production technology單元4 蛋糕生產技術Unit 4 Cake production technology內內容提要容提要Executive Summary 單單元元1 緒論緒論 Unit one, introduction 1,The concept of baking food2, Baking food produ

2、ction status of our country 3. Industrial development and trend of baking food 1、焙烤食品的概念、焙烤食品的概念 泛指用面粉及各種糧食及其半成品與多種泛指用面粉及各種糧食及其半成品與多種輔料相調配，輔料相調配，或者經過發(fā)酵或者經過發(fā)酵，或者直接用高溫或者直接用高溫烘焙烘焙，或者用油炸或者用油炸而成的一系列香脆可口的食而成的一系列香脆可口的食品。品。1,The concept of baking foodIt refers to blend flour，all kinds of grain , semi-finish

3、ed products and a variety of accessories, or after fermentation, or barking directly with high temperature, or fried to become a series of fragrant crisp delicious food. 面面 包包Bread餅干餅干 cookies 糕點糕點cakes 方便面方便面instant noodles 月餅月餅moon cakes 膨化食品膨化食品 Fried food2、我國焙烤食品的生產現狀、我國焙烤食品的生產現狀2、Baking food pr

4、oduction status of our country 1）原輔材料逐步規(guī)格化、專用化）原輔材料逐步規(guī)格化、專用化1) Raw and auxiliary materials are gradually being normalized, customized. 2）生產工藝日臻完善和成熟）生產工藝日臻完善和成熟 2) Production process is becoming more and more mature. 3）行業(yè)行管體系不斷加強，產品標準不斷完善）行業(yè)行管體系不斷加強，產品標準不斷完善3) Industry management system is continuou

5、sly strengthen, product standard is improved constantly.4）產品產量不斷提高）產品產量不斷提高4) Product yield is improved continuously。. 3、焙烤食品工業(yè)的發(fā)展動態(tài)和趨勢、焙烤食品工業(yè)的發(fā)展動態(tài)和趨勢1)基礎原輔材料供應全部達到規(guī)格化和專用化基礎原輔材料供應全部達到規(guī)格化和專用化1) the supply of basic raw materials have achieves normalization and customization 2)積極采用國內外先進的生產工藝積極采用國內外先進的生

6、產工藝2) adopt both at home and abroad advanced production technology actively 3. Industrial development and trend of baking food 3)大力采用現代高新技術大力采用現代高新技術3) adopt the modern high and new technology actively 4)大力引進、消化吸收國外先進的加工設備大力引進、消化吸收國外先進的加工設備4) Introduce, digest and absorb the advanced foreign process

7、ing equipment actively5)大力加強相關行業(yè)間專業(yè)化協(xié)作大力加強相關行業(yè)間專業(yè)化協(xié)作5) Specialized cooperation is being strengthened among related industries 單元單元2 2 焙烤食品的原輔料焙烤食品的原輔料面粉面粉Flour 糖糖sugar油脂油脂oils and fats水水water疏松劑疏松劑bulking agent改良劑改良劑modifying agent淀粉淀粉 amylum食鹽食鹽salt蛋制品蛋制品egg products乳制品乳制品dairy products色素色素coloring

8、 matter香料香料spiceUnit 2 Raw materials of baking food一、面粉的種類和等級標準一、面粉的種類和等級標準面粉面粉特制一等粉特制一等粉特制二等粉特制二等粉標準粉標準粉普通粉普通粉按加工精度面粉面粉面包粉面包粉面條粉面條粉饅頭粉饅頭粉餅干粉餅干粉糕點粉糕點粉家庭自發(fā)粉家庭自發(fā)粉按用途1、The type and level standard of flour二、評價面粉質量的項目：面筋質面筋質粗細度粗細度氣味、氣味、口味口味脂肪酸值脂肪酸值磁性金屬磁性金屬含沙量含沙量麩量麩量粉色粉色灰份灰份水分質量質量面粉的精度面粉的精度反映外來無機反映外來無機雜質含

9、量的多少雜質含量的多少反映面粉反映面粉有無變質有無變質2、Evaluation of the quality of flour 3、面粉的化學組成及加工性能、面粉的化學組成及加工性能面粉的化學組成面粉的化學組成糖類脂肪礦物質水分維生素和酶類蛋白質 3、Chemical composition and processing performance of flour水稀鹽溶液稀鹽溶液稀酸、稀堿70%乙醇提取方法2.52.55.040504050含量/%酸溶蛋白清蛋白球蛋白麥谷蛋白麥膠蛋白名 稱非面筋性蛋白質面筋性蛋白質類 別面粉的蛋白質種類及含量 The kind and content of f

10、lour protein二、糖類二、糖類 2. Saccharides (一一)蔗糖蔗糖cane sugar (二二)飴糖飴糖malt sugar(三三)淀粉糖漿淀粉糖漿starch syrup (四四)轉化糖漿轉化糖漿invert syrup (五五)果葡糖漿果葡糖漿ighfructose corn syrups糖糖在在焙焙烤烤食食品品中中的的作作用用三、油脂3. Oil1、提高焙烤食品的營養(yǎng)價值、提高焙烤食品的營養(yǎng)價值1, Improve the nutritional value of baking food.2、改善焙烤食品的風味和口感、改善焙烤食品的風味和口感2, Improve t

11、he flavor and taste of baking food3、控制面團中面筋的脹潤度，提高面團的可塑性。、控制面團中面筋的脹潤度，提高面團的可塑性。3、 Control gluten expansion degree of moisture, improve the plasticity of dough.The role of grease in baking四、蛋品四、蛋品 4. Egg( (一一) )蛋白的起泡性蛋白的起泡性 (1) Foamability of Protein. 1.1.粘度：粘度對蛋白的穩(wěn)定影響很大，粘度大的物質粘度：粘度對蛋白的穩(wěn)定影響很大，粘度大的物質有

12、助于泡沫的形成和穩(wěn)定。有助于泡沫的形成和穩(wěn)定。1. The viscosity: viscosity of protein has a big influence on which contributes to formation and stability. 2.2.油：油是一種消泡劑，因此攪打蛋白時千萬不能碰上油：油是一種消泡劑，因此攪打蛋白時千萬不能碰上油。油。2. Oil: oil is a kind of antifoaming agent, so you cant mix eggs with oil. 3.pH3.pH：pHpH對蛋白泡沫的形成和穩(wěn)定性影響很大。對蛋白泡沫的形成和穩(wěn)

13、定性影響很大。3. PH: pH affect to the formation and stability of protein. 4.4.溫度：溫度對氣泡的形成和穩(wěn)定有直接關系。溫度：溫度對氣泡的形成和穩(wěn)定有直接關系。4. Temperature: temperature has a direct influence on formation and stability. 5.5.蛋的質量：蛋的質量直接影響蛋白的起泡性。蛋的質量：蛋的質量直接影響蛋白的起泡性。5. Egg quality: quality of eggs affects the formation of protein d

14、irectly. ( (二二) )蛋黃的乳化性蛋黃的乳化性 (2) Emulsion of the egg yolk. ( (三三) )蛋白的凝固性蛋白的凝固性 (3) The coagulability of Protein( (四四) )改善糕點、面包的色、香、味、形和營養(yǎng)價值改善糕點、面包的色、香、味、形和營養(yǎng)價值 (4) Improve the color, aroma, taste and shape and nutritional value of bread and pastry.生物膨松劑化學膨松劑酵母2.活性干酵母1.鮮酵母3.即發(fā)（速溶）活性干酵母 1.小蘇打 2.碳酸氫銨

15、 3.復合膨松劑（泡打粉） 五、疏松劑五、疏松劑5、Bulking agent六、乳制品六、乳制品 6、Dairy products (三)提高了制品的營養(yǎng)價值 (3)Improve the nutritional value of products. (一)改善制品的組織 (1)Improve the organization of products.(四)延緩制品的老化 (4)Delay the aging of products.(二)增進焙烤制品的風味和色澤 (2)Improve baking flavor and color of products. 七、食鹽七、食鹽 7、 Salt

16、食鹽在制品中的作用食鹽在制品中的作用 The function of salt in the products 1.提高成品的風味提高成品的風味 1. Improve the flavor of finished products 2.調節(jié)和控制發(fā)酵速度調節(jié)和控制發(fā)酵速度 2. Adjust and control the fermentation speed3.增強面筋筋力增強面筋筋力 3. Enhance the thews of gluten 4.抑制細菌抑制細菌 4. Restrain bacterial 食鹽的添加方法食鹽的添加方法 Methods of adding salt 采用

17、后加鹽法，即在面團攪拌的最后階段加入。采用后加鹽法，即在面團攪拌的最后階段加入。The method is namely to mix salt with dough in the final phase. dough conditioning formulations, coloring matter, spicestarch單元單元3 3 面包的生產面包的生產Unit 3 bread production technology 面包是以小麥面粉為主要原料，以酵母、雞蛋、油脂、面包是以小麥面粉為主要原料，以酵母、雞蛋、油脂、果仁等為輔料，加水調制成面團，經過發(fā)酵、整型、成型、果仁等為輔料，加

18、水調制成面團，經過發(fā)酵、整型、成型、烘烤、冷卻等加工而成的焙烤食品。烘烤、冷卻等加工而成的焙烤食品。Bread is a kind of baking food which takes wheat flour as the main raw material and takes yeast, egg, oil and nuts etc as the auxiliary materials through adding water into the dough, fermentation, integer, molding, baking, cooling.一、面包生產的基本工藝流程原輔材料處理

19、原輔材料處理第一次調制面團第一次調制面團第一次發(fā)酵第一次發(fā)酵 第二次調制面團第二次調制面團 第二次發(fā)酵第二次發(fā)酵 成品成品 整形整形 包裝包裝 冷卻冷卻 烘烤烘烤 成型成型A、Basic process of bread production 面包的配方面包的配方 Bread formula 基本原料：面粉面粉、酵母、水、酵母、水Basic raw materials: flour, yeast, and water 輔助材料：油脂、砂糖、蛋品、乳品、食鹽等 Auxiliary materials: oil, sugar, egg, milk, salt, etc 面包的配方一般是以小麥粉的用

20、量100100作基準，其余的各種原料，用相對小麥粉用量的質量百分數來表示。 Formulation of the bread is taking wheat flour 100 dosages for reference, expressing the rest of the various raw materials regarding to the dosage wheat flour. 1.面粉的處理 1. Flour processing （一）原輔材料的預處理（一）原輔材料的預處理 (1) The pretreatment of the raw and auxiliary mater

21、ials n 調溫 冬季于投產前置于車間或暖和地方；夏天置于低溫干燥，通風良好的地方。n Tempering: In winter, put the flour in the workshop or warm places before production. When in summer, put it in dry and well ventilated places. n 過篩出雜質 除去雜質，打碎團塊，沖入空氣。n Sifting out the impurities: Remove the impurities, broken the briquette and let it be

22、in the air. 2. 水的添加和處理 2. Adding water （1） 加水量：加水量：水分的多少將影響面團的軟硬，面粉水分的多少將影響面團的軟硬，面粉的吸水量也是直接影響水分的添加，所以一定要的吸水量也是直接影響水分的添加，所以一定要掌握用于制作面包面粉的吸水量。掌握用于制作面包面粉的吸水量。(1)Water volume: how much water been put will influence soft or hard of the dough , water absorbing capacity is also influence the water to be ad

23、ded directly. So, you must master water absorbing capacity of flour used to making bread. （2） 水的酸堿度水的酸堿度：以PH值=56最為適合。(2) The water PH: PH value to 5 6 is the most suitable.3.砂糖 3. Sugar 結晶砂糖不但難溶解，使面團中帶有粒狀結晶糖，而且對面團的面筋網絡結構有破壞作用，同時也會使酵母細胞受到高濃度的反滲透壓力，造成細胞萎縮而死亡。 Crystal sugar is not only difficult to dis

24、solve which makes the dough mixed with granular crystal sugar, but also makes network structure of the dough gluten undermined. At the same time, it can also make yeast cells be with high concentrations of reverse osmosis pressure which cause atrophy and death of cells. 糖粉與顆粒狀結晶糖雖然大小不同，但亦有影響。Althoug

25、h sugar powder and granular crystal sugar are different on the size, there is still an influence. 4.油脂4. The oil（二）面團的調制 (2) The modulation of dough面團調制: 將處理好的原輔料按配方的用量，按照一定的投料順序，調制成適合加工性能的面團。Dough modulation: adjust the dough to suit for processing performance according to the amount of formula of

26、processed raw materials, on the basis of a certain order. 面團調制的目的 Dough modulation purpose: 1、使各種原料充分分散和均勻混合1. Make all kinds of raw materials fully dispersed and evenly mixed. 2、加速面粉吸水而形成面筋2. Accelerate the suction of flour and the formatting of gluten.3、促進面筋網絡的形成3. Promote the formation of gluten

27、network. 4、拌入空氣有利于酵母發(fā)酵4 Stir it in the air is good for the fermentation of yeast.1.面團發(fā)酵的目的(1)在面團發(fā)酵過程中，通過一系列的生物化學變化生物化學變化，積累了足夠的生成物，使最終的制品具有優(yōu)良的風味風味和芳香感芳香感(1) In the process of dough fermentation, make the final products be with excellent flavor and fragrance feeling through a series of biochemical ch

28、anges which accumulates the enough product.（三）面團的發(fā)酵（三）面團的發(fā)酵(3) Fermentation of the dough1. The purpose of dough fermentation(2)使面團發(fā)生一系列的物理的、化學的變化后變得柔軟，容易延展，便于機械切割和整形等加工。(2) Make the dough facilitate to mechanical cut and plastic process and become soft and easy to extend in a series of physical and

29、chemical change.(3)在發(fā)酵過程中進一步促進面團的氧化，增強面團的氣體保持能力。(3)Promote oxidation of the dough and enhance the gas keeping ability in the fermentation process.2.面團發(fā)酵的基本原理2. The basic principle of dough fermentation 第一步是部分淀粉在-淀粉酶作用下生成麥芽糖;The first step is that part of the starch generating to maltose in the actio

30、n of the beta amylase;第二步是麥芽糖在麥芽糖轉化酶作用下生成葡萄糖;The second step is that maltose generated to glucose under the action of invertase; 第三步是酵母菌能迅速將糖分解成CO2與H2O.The third step is that the yeast can make sugar be divided into CO2 and H2O quickly.（四）整型和成型（四）整型和成型 (4) The integer and forming 1.整型 1. Integer 按照成

31、品規(guī)格的要求，將面團分塊稱量。 block and weigh the dough according to the requirements of specification. 面團分塊稱量面團分塊稱量Blocking and weighing dough ：搓圓和靜置搓圓和靜置：搓圓是將不規(guī)則的面塊搓成圓球形狀，使其芯子結實，表面光滑。Rub circle and static device: rubbing circle is making irregular surface rub into ball shape, making its core be firm and smooth.

32、 中間醒發(fā)：中間醒發(fā)：中間醒發(fā)亦稱靜置。Intermediate wake up: intermediate wake up also called standing. 整型：整型：按照不同的品種及設計的形狀采用不同的方法整型。Integer: integer it according to different varieties and shape of design by different methods. 2.成型（醒發(fā)） 2. Molding (wake up the flour)成型室要求的條件如下: The required conditions of molding chamb

33、er are as follows: 溫度溫度: :Temperature: 一般成型室采用的溫度范圍為36363838,最高不超過4040。 molding chamber adopts temperature range for 36 38 ,and the highest can not exceed 40 . 濕度濕度: :Humidity: 成型室的相對濕度應控制在80809090，以8585為最佳，不能低于80。 molding chamber of the relative humidity should be controlled in 80 90%,and 85% is th

34、e best, less than 80% is not allowed. 時間時間: :Time: 成型時間一般都掌握在454590min90min。forming time is generally held by 45 90 min. 3.成型適宜程度的判斷3. Judgement of the appropriate degree of forming觀察體積觀察體積：根據經驗膨脹到面包體積的8080，另20在烤 爐中膨脹。Observing volume: according to experience, expanse bread to the volume of 80%, exp

35、anse the other 20% in baking furnace. 觀察膨脹倍數觀察膨脹倍數：成型后的面包坯體積是整形時的3 34 4倍為宜。Observing the ratio of swelling: it is advisable that the volume of the shaped bread is 3 4 times than before. 觀察形狀、透明度和手感觀察形狀、透明度和手感：這是從本質上觀察的方法。Observing the shape, transparency and feel: this is a method from essentially o

36、bservation. （五）面包的烘烤（五）面包的烘烤(5) Baking bread1.烘烤工藝1. Baking processes. 烘烤時需要根據面包的品種來確定烘烤的溫度及時間。烘烤過程一般可分為三個階段：烘烤過程一般可分為三個階段： Determine the baking temperature and time according to the variety of bread.Baking process can generally be divided into three stages:第一階段：爐內要保持6070的濕度，面火一般控制在120120左右，底火一般控制在2

37、00200220220，不要超過260260。The first stage: Make the furnace kept in 60 70, surface fire is generally controlled in 120 or so, primer be controled in 200 220 , not more than 260 .第二階段：面火可達270270，持續(xù)時間為2 25min5min。底火可控在270270300300，使面包定型成熟。The second phase: surface fire can reach 270 , bake of 2 5 min. Pr

38、imer is controlled in 270 300 ,which makes the bread finalize the design and being mature.第三階段：是面包上色和增加香氣，提高風味的階段。面火一般在180180200200，底火可降到140140160160。The third stage: it is the stage that coloring and adding on the fragrance improves the flavor of the bread. Surface fire is commonly in 180 200 , the

39、 primer can be140 160 .2. 烤爐的選擇 2. The choice of the oven 立式烤爐立式烤爐Vertical oven 旋轉烤爐旋轉烤爐Rotating oven （六）面包的冷卻與包裝（六）面包的冷卻與包裝 面包出爐以后溫度很高，皮脆瓤軟，沒有彈性，經不起壓力，如果立即進行包裝或切片，必然會造成斷裂、破碎或變形；剛出爐的面包，瓤的溫度也很高，如果立即包裝，熱蒸汽不易散發(fā)，遇冷產生的冷凝水便吸附在面包的表面或包裝紙上，給霉菌生長創(chuàng)造條件，使面包容易發(fā)霉變質。 (1)面包冷卻面包冷卻:(6) The bread cooling and packaging

40、The bread with a high temperature from the oven, the crispy flesh will be soft, but not flexibility so that cannot stand the pressure. If packaged or cut into slice immediately, maybe itll inevitably fracture, broken or deformation;Just baked bread, crumb temperature is very high, if immediate packa

41、ging, hot steam is not easy to send out. When encountering cold, the condensate will be adsorbed on the surface of the bread or wrapping paper which create conditions for mould to grow, make bread easily gone mouldy. (1) The bread cooling（2 2）包裝）包裝 (2) Packaging 包裝包裝可以保持面包衛(wèi)生，防止水分散失，保持面包的柔軟和風味，延緩面包老化

42、，但不能制止淀粉老化。Packaging can keep bread clean, prevent moisture from losing, keep bread soft and flavor, preventing the bread aging, but cant preventing the starch denaturalization.;包裝溫度包裝溫度對保持面包的質量也有一定的影響。在40左右的條件下包裝時，保存效果好；在30左右的溫度下包裝香味保持得最佳。Packaging temperature: also has a certain effect to maintain

43、 the quality of bread.Packaging under the condition of about 40, save effect is good; packaged under the condition of about 30 can keep the best fragrance.Unit 4. Cake production technology一、蛋糕的概念一、蛋糕的概念 1、The concept of the cakeu蛋糕是一種以面粉、雞蛋、食糖等為主要原料，經攪打充氣，輔以疏松劑，通過烘烤或蒸汽加熱而使組織松發(fā)的一種疏松綿軟、適口性好的方便食品。u蛋糕具

44、有濃郁的香味，新出爐的蛋糕質地柔軟，富有彈性，組織細膩多孔，軟似海綿，易消化，是一種營養(yǎng)豐富的食品。u The cake is a kind of convenience food that taking flour, eggs, sugar, etc as the main raw material, after beating aeration, supplemented by bulking agent, make the organization be loose, soft, and palatability through the baking or steam heating.

45、uThe cake has a rich fragrance. A new cake is a kind of nutritious food which is soft, elastic, exquisite and porous, soft like a sponge, easy to digest.二、蛋糕加工基本原理二、蛋糕加工基本原理 （一）蛋糕的膨松原理 蛋糕的膨松主要是物理性能變化的結果。經過機械攪拌，使空氣充分混入坯料中，經過加熱，空氣膨脹，坯料體積疏松而膨大。 蛋糕用于膨松充氣的原料主要是蛋白和奶油（又稱黃油）。2、 The basic principle of cake p

46、rocessing(1) Cake textured principle Cake bulk is mainly as a result of physical properties change, which makes air fully interfuse to the blank through mechanical mixing. After heating, air inflation, stock volume changes loose and swollen. Materials raising gas for cake is mainly protein and cream

47、 (also called butter)（二）蛋糕的熟制原理 (2) Cooking principles of cake 熟制是蛋糕制作中最關鍵的環(huán)節(jié)之一。熟制是蛋糕制作中最關鍵的環(huán)節(jié)之一。 Cooking is one of the most key link of cake production. 常見的熟制方法是烘烤、蒸制。常見的熟制方法是烘烤、蒸制。 Common cooking method are roasting, steaming三、蛋糕加工技術概述三、蛋糕加工技術概述 2. Overview of cake processing technology 原料準備 Raw m

48、aterials preparation 調制面糊 Modulation batter 拌粉 mix Injection 注模 molding 烘烤（或蒸）Baking (or steamed) 冷卻 cooling 包裝 packaging1原料的準備及要求原料的準備及要求原料準備階段主要包括原料清理、計量，如雞蛋原料準備階段主要包括原料清理、計量，如雞蛋清洗、去殼，面粉和淀粉疏松、碎團等。清洗、去殼，面粉和淀粉疏松、碎團等。Raw materials preparation stage mainly includes raw material cleaning, measurement,

49、such as eggs cleaning, shelling, flouring, loosing starch and broking paste, etc.1. Raw material preparation and requirements Flour, starch must be sifted out to loose it (60 meshes above) lightly. Otherwise, there may be massive glutinous rice dough into custard which makes flour or starch dispersi

50、on unevenly, so that leading to the finished cake products have a hard dough .面粉、淀粉一定要面粉、淀粉一定要過篩過篩（60目以上）輕輕疏松目以上）輕輕疏松一下。否則，可能有塊狀粉團進入蛋糊中，而一下。否則，可能有塊狀粉團進入蛋糊中，而使面粉或淀粉分散不均勻，導致成品蛋糕中有使面粉或淀粉分散不均勻，導致成品蛋糕中有硬心。硬心。 2打糊打糊 2. Playing paste 對于以雞蛋為主的對于以雞蛋為主的清蛋糕清蛋糕來說，打糊主要是將雞來說，打糊主要是將雞蛋與糖放于一起充分攪打，使雞蛋脹發(fā)，盡量使蛋與糖放于一起充分攪

51、打，使雞蛋脹發(fā)，盡量使之溶有大量空氣泡，同時使糖溶解。打好的雞蛋之溶有大量空氣泡，同時使糖溶解。打好的雞蛋糊成穩(wěn)定的泡沫狀，呈乳白色，體積為原來的糊成穩(wěn)定的泡沫狀，呈乳白色，體積為原來的3倍倍左右。左右。To the white cake which is mainly made of egg, Play paste is mainly making eggs and sugar mixed together, making eggs expansion, making as much as possible the solution of air bubble, at the same ti

52、me making sugar dissolved. Let the eggs paste has stable bubbles, and a milky white, volume be 3 times of the original.打糊是蛋糕生產的關鍵，蛋糊打得好壞將直接影響打糊是蛋糕生產的關鍵，蛋糊打得好壞將直接影響成品蛋糕的質量，特別是蛋糕的體積質量（蛋糕質成品蛋糕的質量，特別是蛋糕的體積質量（蛋糕質量與體積之比）。量與體積之比）。Playing paste is the key link of cake producing, custard played well or bad w

53、ill directly affect the quality of the finished product cake, especially the quality and volume of cake (the ratio of cake quality and volume). 對于油蛋糕來說，打糊主要是將糖與人造奶油混在一起先攪打，使糖均勻分散于油脂中，再將雞蛋慢慢加入一起攪打至呈乳白色，即打糊完畢。 To oil cake, playing paste mainly make sugar and artificial cream mixed together to beat, ma

54、king sugar evenly dispersed in the oil, then gradually being added in eggs which plays a milky white paste.v 與雞蛋不同，人造奶油起泡性很差，其打糊后的脹發(fā)性并與雞蛋不同，人造奶油起泡性很差，其打糊后的脹發(fā)性并 不大，不過，油蛋糕的體積質量一部分是靠膨松劑來達到的。不大，不過，油蛋糕的體積質量一部分是靠膨松劑來達到的。vDifferent with eggs, margarine foamability is poor, after playing paste the expansion

55、 is not big. But, to the oil cake, the volume is partly decided by the raising agent. 3混料 3. Mixing 拌粉即是將過篩后的面粉與淀粉混合物加入蛋糊中攪勻拌粉即是將過篩后的面粉與淀粉混合物加入蛋糊中攪勻的過程。的過程。Mix is a process that put the sifted flour and starch paste into the egg mixture to mix up .對對清蛋糕清蛋糕來說，若蛋糊經強烈的沖擊和攪動，泡就會被破來說，若蛋糊經強烈的沖擊和攪動，泡就會被破壞，

56、不利于焙烤時蛋糕脹發(fā)。因此，加粉時只能慢慢將面壞，不利于焙烤時蛋糕脹發(fā)。因此，加粉時只能慢慢將面粉倒入蛋糊中，同時粉倒入蛋糊中，同時輕輕翻動輕輕翻動蛋糊，以最輕、最少翻動次蛋糊，以最輕、最少翻動次數，數，拌至見不到生粉即可。拌至見不到生粉即可。To the white cake , if custard strong impacted and agitated, bubble will be destroyed, it will go against to expansion when baking cake. Therefore, when adding powder, you can on

57、ly slowly put the flour into a custard, and gently flip custard, in the most light, at least the number of turning, mix to when you can not see raw powder.對對油蛋糕油蛋糕來說，則可將過篩后的面粉、淀粉和膨松劑來說，則可將過篩后的面粉、淀粉和膨松劑慢慢加入打好的人造奶油與糖混合物中，用打蛋機的慢慢加入打好的人造奶油與糖混合物中，用打蛋機的慢檔或人工攪動來拌勻面粉。當然不宜用力過猛。慢檔或人工攪動來拌勻面粉。當然不宜用力過猛。To oil ca

58、ke, it may bring the sifted flour, starch and raising agent slowly added into artificial cream and sugar mixture, mix flour with egg machine or artificial stir, and do not overexert.戚風蛋糕：先將約戚風蛋糕：先將約1/3的蛋白膏倒入蛋黃糊里輕輕攪勻，的蛋白膏倒入蛋黃糊里輕輕攪勻，再將其倒回剩余的蛋白膏中輕輕攪勻。再將其倒回剩余的蛋白膏中輕輕攪勻。Qifeng cake: at first, put about a

59、third of the protein paste into egg yolk and gently mix them well, then pour the rest of the protein into the cream and gently mix well.4注模 4. Injection molding 蛋糕成型一般都要借助于模具，因此首先要選擇好蛋糕成型一般都要借助于模具，因此首先要選擇好模具，選用模具時要根據制品特點及需要靈活掌握模具，選用模具時要根據制品特點及需要靈活掌握。Cake forming is generally done with the aid of mol

60、d, so, to choose mold well at first, select mold according to the characteristics of the products.注模操作應該在注模操作應該在1520min之內完成，以防蛋糕糊中之內完成，以防蛋糕糊中的面粉下沉，使產品質地變結的面粉下沉，使產品質地變結。Injection molding operation should be completed within 15 20 min, in case of the paste cake flour sinks, so that the product quality