冷凍面團的發(fā)酵化學基本原理課件

THEBASICSOFCHEMICALLEAVENINGFORFROZEN&REFRIGERATEDDOUGHS(冷凍面團的發(fā)酵化學基本原理)ROYCHUNGBAKERYCONSULTANTUSWHEATASSOCIATESSINGAPORETHEBASICSOFCHEMICALLEAVENI1WHATISLEAVENING?什麼是發(fā)酵？“LEAVENING”DEFINED:“發(fā)酵”定義：

Theprocessofmakingbakedgoodslightbyexpandingorinflatingthebatterordoughduringthebakingprocess烘焙過程中，面團由于充氣而膨脹的過程。Theword“Leaven”isfromtheLatinwordlevare–“ToRaise”“發(fā)酵”這個詞來源于拉丁文字，意思“升起”冷凍面團的發(fā)酵化學基本原理課件2SOURCEOFLEAVENINGGAS（發(fā)酵產(chǎn)氣的原因）FERMENTATION:發(fā)酵C6H12O6+YEAST酵母?2C2H5OH+2CO2+HEAT熱量Glucose葡萄糖+YeastEthanol+CarbonDioxide二氧化碳+HeatDECOMPOSITION:分解NH4HCO3+HEAT?NH3+H2O+CO2AmmoniumBicarbonate碳酸氨+HeatAmmonia氨+Water水+CarbonDioxide二氧化碳CHEMICAL-ACID/BASEREACTION:酸的化學基礎(chǔ)反應NaHCO3+HX?NaX+H2O+CO2SodiumBicarbonate小蘇打+AcidSalt酸鹽+Water水+CarbonDioxide二氧化碳AIR:氣體Incorporatedbymixing混合體STEAM:蒸汽Waterindoughorbatter面團中的水冷凍面團的發(fā)酵化學基本原理課件3HOWITWORKS它怎樣工作的Leaveningofcakebatter蛋糕中的發(fā)酵冷凍面團的發(fā)酵化學基本原理課件4STEPSINBAKING烘焙步驟MIXING混合ˉˉ-WhippingAIRintothebatter打面時混入空氣ˉˉ-DistributeWATERintobatter打面時水分分布ˉˉ-BAKINGSODAdissolvesCOMPLETELY碳酸氫鈉充分溶解ˉˉ-FAST-ACTINGACIDstartsreacting快速作用酸開始反應ˉˉ-BubbleNUCLEIFORMATION泡沫形成ˉ(Sizeandnumberofbubbles)泡沫的大小和數(shù)量ˉˉ-SLOW-ACTINGACID–littleornoreaction慢速作用酸-少量或沒有反應ˉˉˉ冷凍面團的發(fā)酵化學基本原理課件5

STEPSINBAKING烘焙步驟BENCH-SCALING&MAKE-UPˉˉ-CO2gasfromFAST-ACTINGACIDSstops快速反應酸產(chǎn)生CO2氣體ˉˉ-CO2gasfromSLOW-ACTINGACIDScontinues慢速反應酸繼續(xù)產(chǎn)氣ˉ(Atveryslowrateornoneatall)速度很慢或者沒有產(chǎn)氣ˉˉ-SomelossofGASintoAIRandintoWATER一些氣體通過空氣和水損失ˉBAKING烘焙ˉEARLYSTAGE(38°C)早期階段-Fast-actingacidscompletereaction快速反應酸完全反應ˉMID-STAGE(49°C)-Heatactivatesslowactingacids.Reactioncompletesrapidlyˉ中期階段-熱激活慢速反應酸，快速完全反應ˉLATESTAGE(63°C)-Veryslow-actingacidscontinuetoreact,andcompletethereactionˉ晚期階段-反應最慢的酸繼續(xù)反映，至完全反應ˉ-Batterbeginstoset面糊開始固定ˉEND(96°C)-Completionofbaking最后階段-烘烤完成STEP6REACTIONDURINGBAKING烘焙期間的反應冷凍面團的發(fā)酵化學基本原理課件7DEVELOPMENTOFLEAVENINGPRODUCTS酵母產(chǎn)物的發(fā)展1820-1830(?)-BakingSoda&SourMilk(1)碳酸氫鈉&酸奶1830-Alum(2)BakingPowder明礬（2）發(fā)酵粉1830-1840-TartaricAcid(3),CreamofTartar(4)酒石酸（3），塔塔乳酪1856-MCP(5)patented(USA)MCP（5）美國專利1865-SodiumAluminumSulfate(SAS)(6)fordoubleactingBP磷酸鋁鈉（6）雙性泡打粉1901-SodiumAcidPyrophosphate(SAPS)(7)Patented焦磷酸鋁鈉1936-FreeFlowingMCP-(VictorChemical)-Regent12XX1938-AnhydrousMCP(AMCP)(8)(VictorChemical)-V-90無水MCP1951-SALP1-3-8(9)-thefirstheatsensitiveleaveningacid(VictorChemical)-LevairSALP第一個熱敏感的發(fā)酵酸1950‘s-AseriesofSAPPsofdifferentreactionrate不同反應速度的SAPP1961-SlowSAPPforrefrigeratedcannedbiscuits(StaufferChemical)-SAPP#4冷卻罐裝小餅干用不活躍的SAPP1996andbeyond-"NextGeneration"products-Heat-treatedCalciumPhosphateforslowactingreaction.“下一代”產(chǎn)品-慢速反應的熱處理的磷酸鈣(1)LacticAcid:CH3CHOHCOOH乳酸(2)PotassiumAluminumSulfateSO4.Al2(SO4)3.24H2O硫酸鋁鉀(3)[CH(OH).COOH]2orH2C4H4O6(4)KHC4H4O6(5)CaH4(PO4)2.XH2O(6)Al2(S04)3.Na2SO4.24H2O(7)Na2H2P2O7(8)Ca(H2PO4)2(9)NaH14Al3(PO4)8.4H2ODEVELOPMENTOFLEAVENINGPRODU8CHEMICALLEAVENING

ACID/BASEREACTION發(fā)酵過程中酸的基礎(chǔ)化學作用NaHCO3+HX=NaX+H2O+CO2SodiumBicarbonate小蘇打+Acid酸=Salt鹽+Water水+CarbonDioxide二氧化碳(BakingSoda)碳酸氫鈉(Soda)蘇打SodiumBicarbonate小蘇打-Sourceofcarbondioxide.二氧化碳的來源Acid酸-Triggerstheliberationofcarbondioxidefrombicarbonate.使二氧化碳從重磷酸鹽中釋放出來-Controlsthereactionrate(therateofCO2release).控制反應速度（CO2的釋放速度）CHEMICALLEAVENING9LEAVENINGBASES發(fā)酵基礎(chǔ)物SodiumBicarbonate(BakingSoda)(NaHCO3)小蘇打Highpurity,lowcost高純度，低成本Blandtaste味道刺激性小MostcommontypeforbakingIndustry烘焙工業(yè)共有的類型：4Gradesavailable:可利用的4個等級TFF-Self-RisingFlour(SRF),pancakes,自發(fā)粉，煎餅-Self-RisingCornMix(SFCM)自發(fā)玉米粉No.1Powder

-Cookies,crackersNO。1粉-餅干No.2FineGranular-Cakes,muffins,donuts,biscuits,小顆粒-蛋糕，麥芬，油炸圈，餅干-SelfRaisingFlour,drymixes,自發(fā)粉，干燥混合物-SelfRaisingCornMix,breadingmix,面包屑，裹粉-Bakingpowder發(fā)酵粉No.5CoarseGranular-Refrigeratedbiscuitdough粗顆粒-冷凍餅干面團-DryMixes,Bakingpowder干燥混合物，發(fā)酵粉冷凍面團的發(fā)酵化學基本原理課件10LEAVENINGBASES發(fā)酵基礎(chǔ)物

PotassiumBicarbonate(KHCO3)碳酸氫鉀

Whitepowder蛋白粉Hygroscopic吸濕的Slightaftertaste輕的味覺Sodiumfree自由釋放的鈉Notwidelyused不廣泛使用冷凍面團的發(fā)酵化學基本原理課件11LEAVENINGBASES發(fā)酵基礎(chǔ)物AmmoniumBicarbonate(NH4HCO3)碳酸氫氨ReleasesCO2andNH3(ammoniagas),andwaterbyheating釋放CO2和氨氣，加熱水Usedinlowmoisture(<3%)goods用于低水分物品中Hygroscopic吸濕的Excellentleaveningforlowmoisturecookies在低水分餅干中極好的發(fā)酵冷凍面團的發(fā)酵化學基本原理課件12HOWMUCHCO2GASWOULD1gramOFBAKINGSODAPRODUCE?1克發(fā)酵粉產(chǎn)生多少CO2氣體？Gram-MolecularVolume(GMV)分子質(zhì)量:22.4liter（公升）ByGasLaw,thevolumeoccupiedbyonemoleofgasatstandardconditionsis22.4liter.氣體法則中，標準條件下，1摩爾氣體占用量為22.4公升1mole摩爾CO2=44grams克=22.4liter公升=22,400c.c.毫升1gram克CO2=509.09c.c.毫升1gramsodiumbicarbonate(NaHCO3)contains0.5238gofCO2(52.38%)1克碳酸氫鈉包含0.5238gofCO21gramofsodiumbicarbonatewillgenerate(509x0.5238)=226.61c.c.CO2atstandardconditions.標準條件下，1克碳酸氫鈉會產(chǎn)生226.61c.c.CO2Atroomtemperature(27°C)thevolumeofCO2generatedby1gramofsodiumbicarbonateisabout292.5c.c.室溫條件下，1克碳酸氫鈉會產(chǎn)生292.5c.c.CO2GMVisequaltothevolumeofacubethatmeasures28.2cmonside.GMV一立方數(shù)量等于28.2HOWMUCHCO2GASWOULD1gram13NEUTRALIZINGVALUE(NV)壓力值NVdefinedas:詳細說明Theamountofleaveningbase(bakingsoda)requiredtocompletelyneutralize100partsofleaveningacid發(fā)酵粉的發(fā)酵數(shù)量完全發(fā)酵需要發(fā)酵酸的壓力值為100帕BNV=-------x100AA:Acid酸B:Base基數(shù)NEUTRALIZINGVALUE(NV)14DOUGHRATEOFREACTION(DRR)生面團的反應速度Speedofleaveningreactionindoughorbatter面團或面糊中的發(fā)酵反應速度Therateofgasevolutioncontrolledbyleaveningacidsolubility(SAPP)orthermalpropertyofcomplexmolecule(SALP,DCP,SAS,Alums)限制氣體產(chǎn)生的速度因素是發(fā)酵酸的溶解性或復雜分子的熱量的性質(zhì)OrganicAcidsreactinstantaneouslywhenincontactwithbakingsodaandwater(fast-acting)有機酸在遇水和發(fā)酵粉時立即反應（快速作用）Phosphatesreactgraduallyduetolowsolubility.磷酸鹽由于低溶解性逐漸的反應Thereactionspeedsupwhenheatedinoven(slow-acting)反應在烤箱加熱時開始反應（慢速作用）DOUGHRATEOFREACTION(DRR)生面15WATERGLASSTEST玻璃杯實驗WATERGLASSTEST16ABBREVIATIONS縮寫詞ABBREVIATIONS17ABBREVIATIONS

縮寫詞

ABBREVIATIONS

縮寫詞

18DRROFLEAVENINGPHOSPHATESRHODIAPRODUCTSDRROFLEAVENINGPHOSPHATESRH19STEPSFORFORMULATINGALEAVENINGSYSTEM逐步詳細敘述發(fā)酵系統(tǒng)Decidehowmuchgas(CO2)theformulationrequires用公式?jīng)Q定需要多少CO2氣體NormallySodaat0.75-3.0%通常蘇打添加0.75-0.3%Calculatethequantityofacid(s)requiredtocompletelyneutralizetheSodaintheformulation用公式計算蘇打完全反應需要多少酸TestbakeandcheckthepHofthecaketoseeifthepHisinthedesiredrange.烘焙測試，并測試蛋糕pH看是否達到預期范圍Ifnot,usealargerorsmallerneutralizingvalue(NV)torecalculatetheacid(s)requiredandrepeatthetestbaking如果沒有達到，使用更大或更小NV來重新計算酸的使用量并重復烘焙實驗。STEPSFORFORMULATINGALEAVEN20HOWTOBALANCEACIDANDSODAINAFORMULATION怎樣在配方中平衡酸和蘇打EXAMPLE1:例一Knowhowmuchsodiumbicarbonate(bakingsodaorsoda)isneededforyourparticularproduct(largecake,snackcake,donuts,etc.).了解生產(chǎn)中具體需要多少小蘇打（大蛋糕，一份蛋糕，油炸圈）Decidewhichacid(s)youwanttouse.Findoutitsneutralizingvalue(NV)決定使用的酸。查明NV。-UsuallymanufacturerofleaveningacidsuppliesrecommendedNVs.通常，發(fā)酵酸供應商推薦NVs給制造商。Calculatetheamountofacidneededtobalancethesodaasfollows:以下是用來平衡蘇打的酸的使用的計算公式：NV=Bx100ATherefore:A=Bx100NVExample:If200gramsofsodaaretobeusedinamix,howmuchV-90(AMCP,NV=83)isneededtoneutralizeallthesodainthemix?例：如果200克蘇打，需要多少V-90？A=200x100=240.96grams83HOWTOBALANCEACIDANDSODA21HOWTOBALANCEACIDANDSODAINAFORMULATION怎樣在配方中平衡酸和蘇打EXAMPLE2:Apreparedmixistocontain5.5%sodiumbicarbonate(onflourbasis).Theacidtoneutralizesodiumbicarbonateisablendof15%Regent12XX(MCP,NV=80)and85%BPPyro(SAPP,NV=72).準備好的混合物包含5.5%碳酸氫鈉（以面粉為基礎(chǔ)）Howmuchofeachacidisneededtocompletelyneutralize5.5%ofsodiumbicarbonate?AverageNVofacidmixture:酸混合物的NV平均值80x15%=1272x85%=61.273.2(NEWNVFORTHETWOACIDS@15%MCP&85%SAPP)Totalacidblendneededtoneutralize5.5%bakingsoda:A=Bx100=5.5x100A=7.514NewNV73.2Ratioforthetwoacids:7.514x0.15=1.127%---Regent12XX7.514x0.85=6.387%---BPPyroAnswer:LeaveningSystem-BakingSoda5.500%Regent12XX1.127%BPPyro6.387%HOWTOBALANCEACIDANDSODAI22NVANDCAKESPECIFICVOLUMENV和蛋糕精確用量NVANDCAKESPECIFICVOLUME23BAKINGPOWDER發(fā)酵粉Amixtureofsodiumbicarbonate(bakingsoda),oneormoreacidcomponentsandinertmaterialtokeepacidsandbasephysicallyseparated,thusminimizingprematurereactionindrymixture.由碳酸氫鈉和一種或多種酸，惰性原料組成，保持酸和基礎(chǔ)物分開，因此，最小化早的在干性混合物中反應。Inertmaterial:惰性原料Starch(re-driedtomoisture7%orless)淀粉CalciumSulfate硫酸鈣CalciumCarbonate碳酸鈣Minimum12%CO2(23%bakingsoda)MostcommonBPhas30%bakingsodaormoreBAKINGPOWDER24BAKINGPOWDERS發(fā)酵粉Retailtype:零售類型BakingSoda---Finegranular,No.2SASMCP---Regent12XX,V-90,AJAXIndustrialtype:工業(yè)類型BakingSodaSAPP---BPPyro,VictorCream,SAPP#4MCP---Regent12XX,V-90,DCP,AJAX,SALP---BL-60,Levair,actif-8BAKINGPOWDERS25FACTORSAFFECTINGCHEMICALLEAVENINGFORFROZEN&REFRIGERATEDPRODUCTS冷凍面團生產(chǎn)中的發(fā)酵化學反應要素TemperatureEffect:溫度影響Gassing,-slowornone氣體處理，-慢的或沒有Texture,volume質(zhì)地，數(shù)量Formulation:公式Doughorbatter(watercontent)面團或面糊（含水）BlockorformedTime:時間Mixingtime混合時間Timetoreachfrozenstate冷凍狀態(tài)的時間Timetothaw解凍時間UseLevel:5–15%excessFACTORSAFFECTINGCHEMICALLEA26THEBASICSOFCHEMICALLEAVENINGFORFROZEN&REFRIGERATEDDOUGHS(冷凍面團的發(fā)酵化學基本原理)ROYCHUNGBAKERYCONSULTANTUSWHEATASSOCIATESSINGAPORETHEBASICSOFCHEMICALLEAVENI27WHATISLEAVENING?什麼是發(fā)酵？“LEAVENING”DEFINED:“發(fā)酵”定義：

Theprocessofmakingbakedgoodslightbyexpandingorinflatingthebatterordoughduringthebakingprocess烘焙過程中，面團由于充氣而膨脹的過程。Theword“Leaven”isfromtheLatinwordlevare–“ToRaise”“發(fā)酵”這個詞來源于拉丁文字，意思“升起”冷凍面團的發(fā)酵化學基本原理課件28SOURCEOFLEAVENINGGAS（發(fā)酵產(chǎn)氣的原因）FERMENTATION:發(fā)酵C6H12O6+YEAST酵母?2C2H5OH+2CO2+HEAT熱量Glucose葡萄糖+YeastEthanol+CarbonDioxide二氧化碳+HeatDECOMPOSITION:分解NH4HCO3+HEAT?NH3+H2O+CO2AmmoniumBicarbonate碳酸氨+HeatAmmonia氨+Water水+CarbonDioxide二氧化碳CHEMICAL-ACID/BASEREACTION:酸的化學基礎(chǔ)反應NaHCO3+HX?NaX+H2O+CO2SodiumBicarbonate小蘇打+AcidSalt酸鹽+Water水+CarbonDioxide二氧化碳AIR:氣體Incorporatedbymixing混合體STEAM:蒸汽Waterindoughorbatter面團中的水冷凍面團的發(fā)酵化學基本原理課件29HOWITWORKS它怎樣工作的Leaveningofcakebatter蛋糕中的發(fā)酵冷凍面團的發(fā)酵化學基本原理課件30STEPSINBAKING烘焙步驟MIXING混合ˉˉ-WhippingAIRintothebatter打面時混入空氣ˉˉ-DistributeWATERintobatter打面時水分分布ˉˉ-BAKINGSODAdissolvesCOMPLETELY碳酸氫鈉充分溶解ˉˉ-FAST-ACTINGACIDstartsreacting快速作用酸開始反應ˉˉ-BubbleNUCLEIFORMATION泡沫形成ˉ(Sizeandnumberofbubbles)泡沫的大小和數(shù)量ˉˉ-SLOW-ACTINGACID–littleornoreaction慢速作用酸-少量或沒有反應ˉˉˉ冷凍面團的發(fā)酵化學基本原理課件31

STEPSINBAKING烘焙步驟BENCH-SCALING&MAKE-UPˉˉ-CO2gasfromFAST-ACTINGACIDSstops快速反應酸產(chǎn)生CO2氣體ˉˉ-CO2gasfromSLOW-ACTINGACIDScontinues慢速反應酸繼續(xù)產(chǎn)氣ˉ(Atveryslowrateornoneatall)速度很慢或者沒有產(chǎn)氣ˉˉ-SomelossofGASintoAIRandintoWATER一些氣體通過空氣和水損失ˉBAKING烘焙ˉEARLYSTAGE(38°C)早期階段-Fast-actingacidscompletereaction快速反應酸完全反應ˉMID-STAGE(49°C)-Heatactivatesslowactingacids.Reactioncompletesrapidlyˉ中期階段-熱激活慢速反應酸，快速完全反應ˉLATESTAGE(63°C)-Veryslow-actingacidscontinuetoreact,andcompletethereactionˉ晚期階段-反應最慢的酸繼續(xù)反映，至完全反應ˉ-Batterbeginstoset面糊開始固定ˉEND(96°C)-Completionofbaking最后階段-烘烤完成STEP32REACTIONDURINGBAKING烘焙期間的反應冷凍面團的發(fā)酵化學基本原理課件33DEVELOPMENTOFLEAVENINGPRODUCTS酵母產(chǎn)物的發(fā)展1820-1830(?)-BakingSoda&SourMilk(1)碳酸氫鈉&酸奶1830-Alum(2)BakingPowder明礬（2）發(fā)酵粉1830-1840-TartaricAcid(3),CreamofTartar(4)酒石酸（3），塔塔乳酪1856-MCP(5)patented(USA)MCP（5）美國專利1865-SodiumAluminumSulfate(SAS)(6)fordoubleactingBP磷酸鋁鈉（6）雙性泡打粉1901-SodiumAcidPyrophosphate(SAPS)(7)Patented焦磷酸鋁鈉1936-FreeFlowingMCP-(VictorChemical)-Regent12XX1938-AnhydrousMCP(AMCP)(8)(VictorChemical)-V-90無水MCP1951-SALP1-3-8(9)-thefirstheatsensitiveleaveningacid(VictorChemical)-LevairSALP第一個熱敏感的發(fā)酵酸1950‘s-AseriesofSAPPsofdifferentreactionrate不同反應速度的SAPP1961-SlowSAPPforrefrigeratedcannedbiscuits(StaufferChemical)-SAPP#4冷卻罐裝小餅干用不活躍的SAPP1996andbeyond-"NextGeneration"products-Heat-treatedCalciumPhosphateforslowactingreaction.“下一代”產(chǎn)品-慢速反應的熱處理的磷酸鈣(1)LacticAcid:CH3CHOHCOOH乳酸(2)PotassiumAluminumSulfateSO4.Al2(SO4)3.24H2O硫酸鋁鉀(3)[CH(OH).COOH]2orH2C4H4O6(4)KHC4H4O6(5)CaH4(PO4)2.XH2O(6)Al2(S04)3.Na2SO4.24H2O(7)Na2H2P2O7(8)Ca(H2PO4)2(9)NaH14Al3(PO4)8.4H2ODEVELOPMENTOFLEAVENINGPRODU34CHEMICALLEAVENING

ACID/BASEREACTION發(fā)酵過程中酸的基礎(chǔ)化學作用NaHCO3+HX=NaX+H2O+CO2SodiumBicarbonate小蘇打+Acid酸=Salt鹽+Water水+CarbonDioxide二氧化碳(BakingSoda)碳酸氫鈉(Soda)蘇打SodiumBicarbonate小蘇打-Sourceofcarbondioxide.二氧化碳的來源Acid酸-Triggerstheliberationofcarbondioxidefrombicarbonate.使二氧化碳從重磷酸鹽中釋放出來-Controlsthereactionrate(therateofCO2release).控制反應速度（CO2的釋放速度）CHEMICALLEAVENING35LEAVENINGBASES發(fā)酵基礎(chǔ)物SodiumBicarbonate(BakingSoda)(NaHCO3)小蘇打Highpurity,lowcost高純度，低成本Blandtaste味道刺激性小MostcommontypeforbakingIndustry烘焙工業(yè)共有的類型：4Gradesavailable:可利用的4個等級TFF-Self-RisingFlour(SRF),pancakes,自發(fā)粉，煎餅-Self-RisingCornMix(SFCM)自發(fā)玉米粉No.1Powder

-Cookies,crackersNO。1粉-餅干No.2FineGranular-Cakes,muffins,donuts,biscuits,小顆粒-蛋糕，麥芬，油炸圈，餅干-SelfRaisingFlour,drymixes,自發(fā)粉，干燥混合物-SelfRaisingCornMix,breadingmix,面包屑，裹粉-Bakingpowder發(fā)酵粉No.5CoarseGranular-Refrigeratedbiscuitdough粗顆粒-冷凍餅干面團-DryMixes,Bakingpowder干燥混合物，發(fā)酵粉冷凍面團的發(fā)酵化學基本原理課件36LEAVENINGBASES發(fā)酵基礎(chǔ)物

PotassiumBicarbonate(KHCO3)碳酸氫鉀

Whitepowder蛋白粉Hygroscopic吸濕的Slightaftertaste輕的味覺Sodiumfree自由釋放的鈉Notwidelyused不廣泛使用冷凍面團的發(fā)酵化學基本原理課件37LEAVENINGBASES發(fā)酵基礎(chǔ)物AmmoniumBicarbonate(NH4HCO3)碳酸氫氨ReleasesCO2andNH3(ammoniagas),andwaterbyheating釋放CO2和氨氣，加熱水Usedinlowmoisture(<3%)goods用于低水分物品中Hygroscopic吸濕的Excellentleaveningforlowmoisturecookies在低水分餅干中極好的發(fā)酵冷凍面團的發(fā)酵化學基本原理課件38HOWMUCHCO2GASWOULD1gramOFBAKINGSODAPRODUCE?1克發(fā)酵粉產(chǎn)生多少CO2氣體？Gram-MolecularVolume(GMV)分子質(zhì)量:22.4liter（公升）ByGasLaw,thevolumeoccupiedbyonemoleofgasatstandardconditionsis22.4liter.氣體法則中，標準條件下，1摩爾氣體占用量為22.4公升1mole摩爾CO2=44grams克=22.4liter公升=22,400c.c.毫升1gram克CO2=509.09c.c.毫升1gramsodiumbicarbonate(NaHCO3)contains0.5238gofCO2(52.38%)1克碳酸氫鈉包含0.5238gofCO21gramofsodiumbicarbonatewillgenerate(509x0.5238)=226.61c.c.CO2atstandardconditions.標準條件下，1克碳酸氫鈉會產(chǎn)生226.61c.c.CO2Atroomtemperature(27°C)thevolumeofCO2generatedby1gramofsodiumbicarbonateisabout292.5c.c.室溫條件下，1克碳酸氫鈉會產(chǎn)生292.5c.c.CO2GMVisequaltothevolumeofacubethatmeasures28.2cmonside.GMV一立方數(shù)量等于28.2HOWMUCHCO2GASWOULD1gram39NEUTRALIZINGVALUE(NV)壓力值NVdefinedas:詳細說明Theamountofleaveningbase(bakingsoda)requiredtocompletelyneutralize100partsofleaveningacid發(fā)酵粉的發(fā)酵數(shù)量完全發(fā)酵需要發(fā)酵酸的壓力值為100帕BNV=-------x100AA:Acid酸B:Base基數(shù)NEUTRALIZINGVALUE(NV)40DOUGHRATEOFREACTION(DRR)生面團的反應速度Speedofleaveningreactionindoughorbatter面團或面糊中的發(fā)酵反應速度Therateofgasevolutioncontrolledbyleaveningacidsolubility(SAPP)orthermalpropertyofcomplexmolecule(SALP,DCP,SAS,Alums)限制氣體產(chǎn)生的速度因素是發(fā)酵酸的溶解性或復雜分子的熱量的性質(zhì)OrganicAcidsreactinstantaneouslywhenincontactwithbakingsodaandwater(fast-acting)有機酸在遇水和發(fā)酵粉時立即反應（快速作用）Phosphatesreactgraduallyduetolowsolubility.磷酸鹽由于低溶解性逐漸的反應Thereactionspeedsupwhenheatedinoven(slow-acting)反應在烤箱加熱時開始反應（慢速作用）DOUGHRATEOFREACTION(DRR)生面41WATERGLASSTEST玻璃杯實驗WATERGLASSTEST42ABBREVIATIONS縮寫詞ABBREVIATIONS43ABBREVIATIONS

縮寫詞

ABBREVIATIONS

縮寫詞

44DRROFLEAVENINGPHOSPHATESRHODIAPRODUCTSDRROFLEAVENINGPHOSPHATESRH45STEPSFORFORMULATINGALEAVENINGSYSTEM逐步詳細敘述發(fā)酵系統(tǒng)Decidehowmuchgas(CO2)theformulationrequires用公式?jīng)Q定需要多少CO2氣體NormallySodaat0.75-3.0%通常蘇打添加0.75-0.3%Calculatethequantityofacid(s)requiredtocompletelyneutralizetheSodaintheformulation用公式計算蘇打完全反應需要多少酸TestbakeandcheckthepHofthecaketoseeifthepHisinthedesiredrange.烘焙測試，并測試蛋糕pH看是否達到預期范圍Ifnot,usealargerorsmallerneutralizingvalue(NV)torecalculatetheacid(s)requiredandrepeatthetestbaking如果沒有達到，使用更大或更小NV來重新計算酸的使用量并重復烘焙實驗。STEPSFORFORMULATINGALEAVEN46HOWTOBALANCEACIDANDSODAINAFORMULATION怎樣在配方中平衡酸和蘇打EXAMPLE1:例一Knowhowmuchsodiumbicarbonate(bakingsodaorsoda)isneededforyourparticularproduct(largecake,snackcake,donuts,etc.).了解生產(chǎn)中具體需要多少小蘇打（大蛋糕，一份蛋糕，油炸圈）Decidewhichacid(s)youwanttouse.Findoutitsneutralizingvalue(NV)決定使用的酸。查明NV。-UsuallymanufacturerofleaveningacidsuppliesrecommendedNVs.通常，發(fā)酵酸供應商推薦NVs給制造商。Calculatetheamountofacidneededtobalancethesodaasfollows:以下是用來平衡蘇打的酸的使用的計算公式：NV=Bx100ATherefore:A=Bx100NVExample:If200gramsofsodaaretobeusedinamix,howmuchV-90(AMCP,NV=83)isneededtoneutralizeallthesodainthemix?例：如果200克蘇打，需要多少V-90？A=200x100=240.96grams83HOWTOBALANCEACIDANDSODA47HOWTOBALANCEACIDANDSODAINAFORMULATION怎樣在配方中平衡酸和蘇打EXAMPLE2:Apreparedmixistocontain5.5%s