3.部分烘焙冷冻面团的基础

THE BASICS OF PART BAKE

FORZEN DOUGH

部分烘焙冷冻面团的基础

ROY CHUNG

BAKERY CONSULTANT

US WHEAT ASSOLCIATES

SINGAPORE

一、HISTORY历史

·The part bake process is not a new process部分烘焙工艺不是一个新的工艺

·It has been used in the united states since the 1950’s从50年代已经开始在美国使用·In the united states, it is known as “brown and serve”在美国，大家都知道“brown

and serve”

·Part bake of French type products only became popular in 1990’s法式产品使用用部分烘烤仅在90年代开始流行

二、DEFINITION OF PART BAKE部分烘烤的定义

·In the part bake process, the dough is partially baked在部分烘烤工艺中，面团只是部分烘烤

·The starches are just gelatinized淀粉只是糊化

·The protein has also coagulated蛋白已经凝结

·The product has solidified and the form is almost final产品已固化交已最终成型

·The only exception is color只是除了颜色

三、PART BAKE VS FROZEN DOUGH AND TRADITIONAL

BAKING部分烘烤产品与冷冻面团及传统烘焙相比

·Part baked process falls between traditional baking and frozen dough部分烘焙工艺界

于传统烘焙及冷冻面团烘焙工艺之间

·It has the same first steps of traditional baking第一步与传统烘焙相同

·It also has the same storage and/or freezing of frozen dough与冷冻面团有相同的贮存及冷冻方式

·The only step which applies to this technique is the part baking运用这种技术的唯一一步只是进行部分烘焙

·It has two baking process, two cooling process and storage at the part baked stage在部分烘烤阶段有两个烘焙程序，两个冷冻程序及贮存

三、PART BAKE VS FROZEN SOUGH AND TRADITIONAL BAKING

部分烘烤产品与冷冻面团及传统烘焙相比（见附件）

WEIGHT LOSS AS % OF TOTAL INGREDIENTS USED

相对于总的各成分使用量的重量损耗百分比

四、FORMULATION配方

·Traditional formulation can be used and it may include any pre-fermented dough like

a sponge or Poolish 可以使用传统配方，它可能包含发酵面团如生面团或POOLISH ·Hydration is reduced to favor the maintenance of the part baked structure减少水化作用以利于保持部分烘焙结构

·This is also to avoid the bread sticking to the baking net during cooling这样也可以避免冷冻期间面包网络发粘

·Sugar level must be low to avoid crust coloration during part baking为表面部分烘烤时表皮上色，糖的含量也应该较低

·Shortening level must also be low to avoid bread collapsing due to weaker structure为避免由于结构较弱而面包扁平起酥油的量也应该减少

·Formulation may also include other materials like bran, whole wheat flour and rye

flour etc.配方也可以包含其它物料，如麦皮、全麦粉或黑麦粉等

五、MIXING AND FERMENTATION搅拌及发酵

·This step is identical to the traditional method这一步骤与传统方法是相同的

·All methods to improve the dough strength and flavor may be included in the process这一程序包含了用以改善面团强度及风味的各种方法

·And these may include the use of any prefermented dough like a sponge, starter or Poolish而这些也包含了任何预发酵面团的使用，如生面团，发酵贮存或POOLISH ·It may also include the use of the autolyse method of mixing to reduce mixing time and promote the preservation of the bread flavor through natural oxidation, an increase in bread volume and an improvement of the crumb structure也可以包含搅拌自溶方法的使用以减少搅拌时间并通过突然的氧化剂促进面包风味的保存，增加面包体积及改善面团结构