预发酵冷冻面团的基础

THE BASICS OF PRE PROOF

FORZEN DOUGH

预发酵冷冻面团的基础

ROY CHUNG

BAKERY CONSULTANT

US WHEAT ASSOLCIATES

SINGAPORE

一、THE NEEDS FOR PRE-PROOFED FROZEN DOUGH预发酵冷

冻面团的需要

·A typical frozen baguette requires approximately 3 hours to thaw and bake典型的法式

面包需要大约3小时解冻及烘烤

·This is a fairly long time to wait if the goods are required on short notice对于如果货品

被要求尽快提供这是一个相当长的等待时间

·A pre-proofed baguette will take less than an hour to undergo the same process预发酵

法式面包用不到1小时的时间经过同样的过程

·Thus, this makes it an attractive alternative因此，这是一个有吸引力的选择

二、THE NEEDS FOR PRE-PROOFED FROZEN DOUGH预发酵冷

冻面团的需要

·In practice, very little pre-proofed baguettes are made实际上，很少生产预发酵法式

面包

·Most outlets still prefer the part bake baguette as the most viable alternative as the time required to undergo the thawing and re-baking process can be even shorter than that of the pre-proofed version大多数面包店仍然愿意使用部分烘烤的法式面包作为主要选

择因为它在进行解冻和再烘烤时所需要的时间甚至比预发酵产品更短

三、THE NEEDS FOR PRE-PROOFED FROZEN DOUGH预发酵冷

冻面团的需要

·Most pre-proofed products are of the Viennoserie types or yeast leavened laminated

dough大多数的预发酵产品是酵母发酵的层状面团

·This alternative is very viable in the hot bread shops as the timing requirements are fairly similar to that of the baguette这种选择对现场加工面包的店里是非常可行的因为时间的要求与法式面包类似

四、THE NEEDS FOR PRE-PROOFED FROZEN DOUGH预发酵冷

冻面团的需要

·In the Viennoiserie varieties, no par baking is practice in part due to the formulation Viennoiserie这类产品，由于配方的原因部分烘烤是不可行的

·The combination of a high level of sugar and fat makes the product color before

the structure can be set during the baking process在烘烤中组织结构建立前高含量的糖和脂为产品上色

·Thus, par-baking is not possible因此，部分烘烤是不可能的

五、IMPROTANT CHANGES IN FORMULATION配方的重要变化Flour面粉

·Very strong flour is required to maintain the proofed structure and is often in the region of 15 to 17% (based on dry matter basis) or 12.9 to 14.62% (based on 14% moisture basis)

为了维持发酵结构要求使用高筋的面粉，通常是在15-17%范转内（以干物质为基础）或12.9-14.62%（以14%的水分为基础）

·Another requirement of this strong flour is for it to have a balanced extensibility property to enable it to expand in volume when required. A P/L value of 0.7 to 0.8对于这种高筋面粉的另一要求即是它具有平稳的延展特性以使它可以膨胀到需要的体积。P/L值0.7-0.8 六、IMPORTANT CHANGES IN FORMULATION配方的重要变化Yeast酵母

·A slightly higher level of yeast is required酵母的含量要求稍高一些

·+/- 8% compressed yeast or 3.2% of SAF

·3FY yeast +/- 8%压榨酵母或者3.2%SAF

七、IMPROTANT CHANGES IN FORMULATION配方的重要变化Improver改良剂

·A slightly higher amount of improver is required改良剂要求的数量较高

·Improver must contain some form of a dough strengthener like DATEM改良剂必须包

含一定的面团强筋剂，如DATEM

·Improver must contain some form of an oxidizing agent like ascorbic acid改良剂必须

包含一定的氧化剂，如维生素C

·Improver must contain some form of an enzyme改良剂必须包含酶

·Improver may have a reducing agent like deactivated yeast to assist in the extensibility of the dough if this property is not available in the very strong flour. Too strong resistance in the flour can result in a restriction in volume during baking改良剂可能还包含还原剂，

如失活酵母，如高强度面粉缺乏延展方面的特性，则这些还原剂可以帮助面团延展，

面粉中的阻泻太强可能导致烘烤过程中限制体积的膨胀

·Improver may have a gum for stability改良剂可以含有胶以增加稳定性

·The idea is to optimize the strength of the flour for proofed structure and at the same time require it to have a certain degree of extensibility for oven spring这种改变是对面粉的强度比较乐观，而且同时要求它的延展性可以达到某种程度。

Layering fat层状脂

·A slightly higher melting point fat (+/- 40℃) will provide a better stability in proofed structure and baked volume稍高的熔点（+/- 40℃）将在发酵结构提供较好的稳定性及烘焙体积