3.部分烘焙冷冻面团的基础

THE BASICS OF PART BAKEFORZEN DOUGH部分烘焙冷冻面团的基础ROY CHUNGBAKERY CONSULTANTUS WHEAT ASSOLCIATESSINGAPORE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“brownand 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 TRADITIONALBAKING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 likea 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 ryeflour 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六、DIVIDING & ROUNDING分割及制圆·The part baked product’s ability to maintain its structure is based on the weight and shape of the dough pieces部分烘焙产品保持结构的能力根据分割的面团重量及形状决定·The weight rarely exceed 300g重量很少超过300克·The shape and diameter of the product will determine if it can be successfully part baked产品的形状及直径将决定是否可以成功地进行部分烘烤·Product tend to collapse if the diameter is too big如果直径太大产品有趋势下馅·Rounding is not necessary but may benefit from increased strength if given制圆并不必要但如果可以制圆有利于增加面团强度·This will be beneficial to resist the shock of part baking on fluted trays有利于顶住部分烘烤产品在溜槽上的震动七、WEIGHT & SHAPE称重及成型（图见附件）SCALING WEIGHTS重量比例·Short Baguette短法棍-200g·Half Baguette半法棍-170g·Long Roll长卷-120g·Short Roll短卷-70g八、INTERMEDIATE PROOF AND MOLDING中间发酵及成型·This step is carried out in the traditional way这是传统方法中使用的一步·Weight and dimension of the shaped dough is also important for maintaining part baked bread’s structure and rigidness成型面团的重量和直径对于保持部分烘焙产品的结构及硬度非常重要·This is important as it is subjected to much handling after part baking因为部分烘烤后的操作由此决定，所以是非常重要的九、PROOFING AND SCORING发酵及划口·Proofing is done on fluted trays在溜槽上进行发酵·Proof time is generally shorter than traditional proofing发酵时间比传统发酵时间短·This is to maintain the part baked bread structure这是保持半发酵面包的结构·Over proofing will result in a weaken structure过度发酵会削弱产品结构·Scoring is a little deeper because of the stiffer and under proofed dough因为是在发酵面团里，且较硬因此该划深一些十、TYPE OF SUPPROT支持类型·On shallow stainless steel baking nets, the bread has “ears” as the sough rests on the fixing rods and tends to fall a bit after Cooling在浅的不锈钢烘烤网上，面包有一“EARRS”因为流淌面团放在固定的干上，在冷冻后会下降一点·In deeper fiberglass and rubber silicone nets, the bread has a round and regular structure在比较深的玻璃纤维及橡胶网上，面包有圆形及规则的结构·The depth of the net favors the lateral maintenance during cooling较深的网在冷冻期间可以保持侧部的形状十一、PART BAKED TECHNIQUE部分烘烤技术十二、PART BAKED DEFECTS ON TYPE OF SUPPORT十三、PART BAKING部分烘烤·This is the only step unique to part baking这使部分烘烤的唯一步骤·The objective of part baking is to obtain a sufficiently rigid semi-finished product部分烘烤的目的是为了使半成品有足够的硬度·The goal is to form a superficial skin without browning目标是形成表皮而且不上色·Crust formation leads to risks of flaking during the final baking, an increased water loss and acceleration of staling表皮的形成会导致最后烘烤阶段有成片的风险，及增加水分流失及变质加速十四、PART BAKED THCHNIQUE部分烘烤技术There are two possibilities of part baking:部分烘烤有两种可能性·High temperature, short time高温，短时-High temperature favors the opening of the cuts and expansion of the bread volume高温有助于切口张开及面包体积扩展-However, if the baking is too quick, it will brown before the structure is set然而，如果烘烤太快，在结构形成之前已经上色-The same goes for dough that are too large如果面团太大也会这样·Low temperature, long time低温，长时间-Low temperature favors apart baking better with a thicker rigid skin without browning 低温有助于部分烘烤形成较厚、硬的表皮、而不上色-However the cuts will be less open, the volume smaller and the moisture loss is more 然而，切口张开小，体积较小及水分流失多十五、IDEAL PART BAKING理想的部分烘焙·Ideally, it is a combination of both high and low temperature baking理想的是高低温烘烤的结合·Beginning with high temperature for a short time to promote the opening of the cutsand expansion of volume开始时短时高温以促进切口张开及体积扩张·Followed by a rapid decrease of the baking temperature for the rest of the bakingto complete the setting of the structure without browning the crust然后快速降低烘烤温度以完成结构设定及不使表皮上色·Improper baking causes flaking when re-baked不适宜的烘烤在重新烘烤时产生分层十六、OVEN TYPES烤炉的类型·The best oven is a tunnel oven were the baking profile can be controlled more precisely 最好的烤炉是隧道式烤炉，因为焙烤参数可以被正确的控制·However, it can also be baked on a deck oven or rack oven然而，柜式或架式烤炉也可以使用·Deck oven products has a flat and darker bottom and 1.3% less moisture afterbaking compared to net part baked in a rack oven柜式烤炉的产品与在架烤炉的产品相比焙烤后有一平的颜色，较深的底及水分少1.3%十七、PART BAKED TECHNIQUE部分烘烤技术（见附件）·COLLAPSING DUE TO LARGE DIAMETER由于面团直径大引起的下馅·PART BAKED PRODUCTS部分烘烤产品·PART BAKED BS FULLY BAKED PRODUCTS部分烘烤产品与全烘烤产品比较十八、COOLING冷却·The part baked bread is usually cooled on baking nets to favor its lateral support部分烘烤的产品通常用烘焙网冷却以有助于侧面支持·When air is cooled, it loses about 4% of its weight per hour compared to 2.5% for a fully baked product用气体冷却时，每小时损耗大约为其重量的4%而完全烘焙产品为2.5%·The temperature and humidity of the cooling room can also be controlled to reducethis weight loss必须控制冷却室的温度及湿度以减少重量损耗·Alternatively, it is possible to shorten the cooling time and freeze the product可以选择缩短冷却时间及冷冻产品·This will result in less weight loss but higher energy cost for the freezer这样可以减少重量损耗，但冷冻机消耗的能源较多·It will also cause condensation in the freezer会在冷冻机内产生冷凝水十九、MOISRTURE CONTENT OF PART BAKED部分冷冻的水分含量·After cooling, the moisture content of part baked bread is about 40% versus 30% fora traditionally baked one相对于传统烘焙产品的水分含量30%，经冷却后，部分烘焙产品的水分含量为40%二十、CHOICES AFTER COOLING冷却后的选择Two choices left after cooling:两项选择·Frozen part baked, which has a long shelf life and is most often used冷冻部分烘烤产品，使它的保存期较长，这种方法使用较多·“Fresh” part baked (not frozen),which has a much more limited shelf life“保鲜”部分烘烤（非冷冻）产品，这种方式的保存期非常有限二十一、FROZEN PART BAKED冷冻部分烘烤产品·Freezing stops the development of micro organism and mold growth冷冻可以防止微生物及霉菌的生长·Freezing also stops the process of staling冷冻可以防止变质·Staling rate is at its maximum between 20℃and -10℃变质率在零下10度至20度间达到最大·It is best to cover this large staling temperature span as quickly as possible最好是尽快跨过这个大的变质温度间距·Unfortunately, part baked products freezes more slowly than raw dough不幸的是，部分冷冻产品比原面团冷冻的速度慢二十二、FROZEN PART BAKED部分烘焙产品的冷冻·FREEZING IS DONE AT -40℃+/-5℃在-40℃+/-50℃进行冷冻·Liquid nitrogen or carbon dioxide freezing is also possible as there is no risk of damaging the yeast (a problem in frozen dough)可以使用氮气或二氧化碳气体冷冻因为这样不会破坏酵母（这是冷冻面团的一个问题）二十三、PACKAGING包装The function of packaging is to:包装的作用·Protect (from shock and drying)保护（防止震动及失水）·Hygiene卫生·Ease of handling易处理·Means of including information包含资料的说明·Wrapping in various plastic bags and packing them into cardboard boxes is generally carried out after freezing通常冷冻后用塑料袋包装并放在纸箱里二十四、STORAGE-TRANSPORTATION贮存-运输·The major disadvantage about part baking is the space requirements for freezing, storage and transport部分烘焙产品的重要缺点即是对冷冻、贮存及运输在空间上的需求大·Part baked baguette takes up approximately 4 times as much space an equal numberof frozen dough部分烘焙的法棍要占据约4倍于同样数量的冷冻面团的空间·There is no apparent moisture loss even after 7 weeks of freezer storage即使冷冻贮存7周以后也不会有明显的水分损耗二十五、DEFROSTING解冻·Defrosting is quicker than for frozen dough解冻比冷冻面团快·Therefore, a constant storage temperature is crucial to prevent partial defrosting which can result in drying, condensation, surface flaking and staling因此，保持贮存温度不变是非常关键的，以防止部分解冻，部分解冻可能导致干、起皱、表皮起层或变质·There is no weight loss during defrosting解冻过程中没有重量损失二十六、“FRESH”PART BAKED“保鲜”部分烘焙产品·Considered “fresh” part baked if product is not frozen after part baking如果产品在部分烘烤后没有冷冻可以考虑“保鲜”部分烘焙产品·The cooling, storage and transport are usually carried out baking trays冷却、贮存及运输通常在焙烤槽上进行·Shelf life is limited to a maximum of 4 days but rarely exceed 2 days保存期限最多4 天，但很少超过2天·Product subjected to drying, rapid staling at room temperature and risk of mold growth 产品必须干燥，在室温下很快变质并且容易发霉二十七、“FRESH”PART BAKED PACKING“保鲜”部分烘焙产品的包装·The entire rack is covered by stretch pvc film or other types of protective cover整个架子用PVC膜绷紧覆盖或用其它类型的保护膜·This is done to protect the product from ambient air movement and maintain the humidity in the racks这样做是为了防止产品受周围空气的影响并保持湿度二十八、SHELF LIFE保存期限·Fresh part baked:2 to 4 days under a protective covering and depending on the formula (sourdough, sponge, preservatives) “保鲜”部分烘焙产品：在有防护措施及根据配（酵母，防腐剂）的情况下2到4天·If gas flashed with an a mixture of carbon dioxide and nitrogen, the shelf life canbe extended to 9 to10 weeks如果用二氧化碳及氮气的混合气覆盖，保存期可延迟到9至10周·Frozen part baked: several months冷冻部分烘焙产品：几个月二十九、FINAL BAKING-FINAL COOLING最终烘烤-最终冷却·Final baking can be carried out in any oven最终烘烤可以在任何烤炉里进行·A shot of steam on defrosted or frozen part baked products will result in lowermoisture loss解冻时水蒸气的喷射或冷冻部分烘焙产品将使水分损耗降低·However, the shininess of the crust may be lost然而，也可能使表皮失去光泽·Bread that has been defrosted before baking will lose more weight烘烤前面包已经解冻将使重量损耗较大·Non defrost method saves time, reduces moisture loss and limit staling before baking不解冻方法可以节约时间，减少损耗及在烘烤前防止变质·The final baking will also reduce the part baked bread’s volume by approximately13-15%最终的烘烤会减少面包体积大约13-15%·Final baking forms the crust, gives it color by drying, caramelization and Millard reaction and gives the crumbs a certain freshness最终烘烤形成面包表壳,使其上色,产生焦糖反应及MMILLARD反应,并使表壳显现出很新鲜的状态·Final baking with large mesh opening improves the baking of the bottom of the bread用大的网状孔进行最终烘烤可以改善面包底的烘烤·Cooling loss is identical to traditional baking:2.5% in 1 hour冷却损失与传统烘焙相同: 1小时内2.5%三十、FINAL BAKING-FINAL COOLING最终烘烤-最终冷却三十一、FINAL BAKING-FLAKING FAULTS最终烘烤-片行不足三十二、FINAL BAKING:最终烘烤·STANDARD MESH VS OPEN MESH标准网络与开放网络比较三十三、TRADITIONAL VS FROZEN DOUGH VS PART BAKED传统与冷冻与部分烘烤的比较。