2.酵母发酵冷冻产品中各种成分的作用

YEAST酵母 酵母
TYPES FO YEAST：酵母种类
·Active dry yeast活性干酵母 ·Instant active dry yeast or instant yeast速效干酵母或即发酵母 ·Compressed yeast or Fresh yeast or Cake yeast浓缩酵母或压榨酵母或鲜酵母 ·3FY (fresh, free flow, frozen) yeast for frozen dough冷冻3FY酵母（新鲜，易流 及冷冻）
BREAD INGREDIENTS面包成分 面包成分 ·OTHER OPTINOAL其它可选择原料： ·Enzymes酶 ·Milk奶 ·Preservatives防腐剂 ·Vital wheat gluten谷朊粉 ·Soy flour豆粉 ·Gums胶
FLOUR面粉 面粉
MAIN FUNCTION—STRUCRURE主要功能-结构 ANALYSIS OF WHEAT PROTEIN小麦蛋白分析： INSOLUBLE IN WATER FRACTION不溶于水蛋白：
WATER水 水
WATER ABSORPTION DEPENDS ON水分的 吸收主要是根据
·The strength and moisture of flour面粉的水分含量和强度 ·The damaged starch content破损淀粉的含量 ·Method and equipment used for processing加工使用的方法及设备 ·Characteristics desired in the end product所期望的最终产品的特性
·Albumin and gloubin白蛋白及球蛋白=7%（water soluble溶于水）
FLOUR面粉 面粉
·Wheat protein (gliadin and glutenin)plus water=wheat gluten小埋蛋白 （麦谷蛋白及醇溶蛋白）加水=小麦面筋 ·When water is added,glutenin swells and it absorbs gliadin,mesonin and a portin of the soluble proteins面粉加水时，麦谷蛋白吸水膨胀， 同时吸收醇溶蛋白及酸溶蛋白及一部分水溶性蛋白 ·Dry protein will absorb water nearly 2 times its weight干面筋可以吸收 近两倍于其重量的水份 ·Gluten is responsible for gas retention面筋主要功能是保气 ·Starch plus water plus heat=starch gelatinization淀粉加水加热=淀粉糊 化 ·Starch also provides structure upon gelatinization在糊化作用的基础上 淀粉也能保持面包的形体 ·Good quality protein is essential in frozen dough products优质蛋白是 冷冻面团的基本要素
MOISTURE CONTENT IN YEAST酵母中的含水量 YEAST
·Active dry yeast活性干酵母：6.0 to 9.0% ·Instant active dry yeast速效干酵母:3.5 to 5.5% ·Compressed or fresh yeast压榨酵母或鲜酵母:+/-70.0% ·3FY yeast:20.0 to 28.0% ·High moisture content in fresh yeast makes it highly unstable and it daily and regularly loses its galling power鲜酵母的高汗水量使其非常不稳定及保气能 力也会逐日丧失
·Gliadin醇溶蛋白=36%（soluble in 70% alcohol溶于70%酒精） ·Glutenin麦谷蛋白=20%（insoluble） ·Mesonin酸溶蛋白=17%（soluble in dilute aceticacid溶于稀醋酸）
SOLUBLE IN WATER FRACTION可溶性蛋白：
·Flour面粉 ·Water水 ·Yeast酵母 ·Salt盐
·MAJOR OPTIONAL主要可选择：
·Sugar糖 ·Shortening起酥油
BREAD INGREDIENTS面包成分 面包成分 OTHER OPTINOAL其它可选择原料：
·Yeast nutrients酵母 ·Oxidizing agents氧化剂 ·Reducing agents还原剂 ·Emulsifiers (Crumb softeners)乳化剂 ·Emulsifiers (Dough strengtheners)加筋剂
%USAGE
3%
2%
1%
1.2%
YEAST酵母 酵母
Only two choices for frozen dough对冷冻面团仅有两个选择:
· · · · · Fresh compressed yeast or 3FY yeast for frozen dough鲜浓缩酵母或3FY酵母 If freshly manufactured and available, fresh compressed yeast is the vest and cheapest如 果可以提供新鲜生产的酵母,鲜浓缩酵母是最好及最便宜的 However, since its moisture content is high, it is highly unstable and its gassing power is reduced on a daily basis然而,由于它的高汗水量,它是极不稳定的而且它的保气能力每天都会 减少 Next alternative is to use 3FY yeast for frozen dough冷冻面团的另一个选择是3FY Since its moisture content id greatly reduced, it is more stable than compressed yeast but still requires freezing storage as it is not as dry as active dry yeast or instant yeast to enable it to be stored at room temperature由于它的汗水量较低,它远比浓缩酵母稳定但仍需 冷冻储存,因为它不如活性干酵母或即发酵母干燥,使它可以在室温下储存 Active dry yeast and instant yeast has a greater amount of damaged yeast cells that has been created during the drying process, hence it has a tendency to weaken the gluten structure of the dough thus reducing gas retention and producing dough that sags活性干酵 母及即发酵母在干燥过程中大量的酵母单元被破坏,因此会削弱面团的面筋结构,从而降低保 气及引起面团塌陷 This sagging is caused by the reducing agent, glutathione, which is released by the damaged yeast cells被破坏的酵母单元释放出还原剂及谷胱甘肽会引起这种面团塌陷
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YEAST酵母 酵母
YEAST TYPE酵母种类 ·Two types两种:
Low sugar type低糖-SAF 3FY yeast blue label High sugar type高糖-SAF 3FY yeast gold label
YEAST酵母 酵母
RATIO OF USAGE FOR APPROXIMATELY EQUAL GASSING POWER在具备同样保气能力的基础上使用酵 母的比例
YEAST TYPE 酵母类型
FRESH 鲜酵母
ห้องสมุดไป่ตู้
ACTIVE DRY 活性干酵母
INSTANT 即发酵母
3FY 乐斯福冷冻 专用酵母
FUNCTIONS OF INGREDIENTS FOR FROZEN YEAST RAISED BAKERY PRODUCTS 酵母发酵冷冻产品中各种成分的作用
ROY CHUNG BAKERY CONSULTANT US WHEAT ASSOCIATES SINGAPORE
BREAD INGREDIENTS面包成分 面包成分 ESSENTIAL基本：
YEAST酵母 酵母
MAIN FUNCTION-LEAVENING主要功能-延长
·Necessary for fermentation and the production of carbon dioxide, acids, alcohol, heat and flavors from the fermentable sugars是发酵及由发醇糖产生 气体、酸、酒精、热及风味的必需成分 ·Lactic acid and acetic acid produced during fermentation aids in the mellowing or conditioning of the gluten在发酵过程中乳酸及醋酸有助于调节和软化面筋 ·Fermentation also produces falvor compounds that contributes to the typical taste and flavor of bread发酵也可以产生风味化和物使面包产生特有的口味 及风味 ·Since fermentation is so short for frozen dough (only final proofing) ,there is very little by-products of fermentation由于冷冻面团的发酵过程是很简短的， 因此产生很少的发醇副产品 ·Hence, final products almost always alck flavor and shelf life except if a long proof time is given through the use of a retarder proofer由此，最终产品也许 会缺乏风味及货架期短，除非通过使用阻泻剂延长发酵时间
WATER水 水
MAIN FUNCTION-HYDRATION主要作用-水化作用
·Combines with protein to from gluten与蛋白结合形成面筋 ·Combines with starch for gelatinzation与淀粉结合产生糊化 ·Solvent for sugar,salt and other ingredients溶解糖、盐及其它成分 ·Can be use to controls dough temperature可以用于控制面团温度 ·Water quality (hard or soft) will affect processing水质（硬或软）将影响加 工过程 ·Hard water will slow down fermentation硬水将减慢发酵的过程 ·Soft water will make dough sticky and accelerate fermentation软水将使面 团发粘并加速发酵 ·Hydration is generally reduced to maintain shape shape of final product for frozen dough为冷冻面团的最终成型通常要减少水化作用