冷冻蛋糕基本介绍课件.ppt

1、THE BASICS OF FROZEN CAKES 冷冻蛋糕基本介绍冷冻蛋糕基本介绍ROY CHUNGBAKERY CONSULTANTUS WHEAT ASSOCIATESSINGAPORELEAVENING OF CAKES 蛋糕发酵蛋糕发酵 The forms of leavening can occur in cakes:蛋糕中发酵因素蛋糕中发酵因素 Vapor pressure 水蒸汽压力水蒸汽压力 Chemical leavening 化学发酵物化学发酵物 Expansion of air cells incorporated during Mixing在搅拌中产生气泡澎胀在搅拌

2、中产生气泡澎胀CLASSIFICATION OF CAKES 蛋糕分类蛋糕分类 Based on functional ingredients that are involved in the retention of air cells in the batter:依据原材料持气功能来划分依据原材料持气功能来划分 Foam cakes 乳沫蛋糕乳沫蛋糕 Batter cakes 面糊类蛋糕面糊类蛋糕 Chiffon cakes 戚风蛋糕戚风蛋糕CLASSIFICATION OF CAKES 蛋糕种类蛋糕种类FOAM CAKES:乳沫蛋糕乳沫蛋糕Aeration properties base

3、d on egg content in Formulation 依据配方中蛋的含量来划分膨松的程度依据配方中蛋的含量来划分膨松的程度Formation of air cells based on whipping before adding other ingredients 气泡的形成是在末加其它配料前在搅拌中形气泡的形成是在末加其它配料前在搅拌中形成的成的Angel food cakes 天使蛋糕天使蛋糕-Uses only egg whites as the egg source只使用蛋白只使用蛋白Sponge cakes 海绵蛋糕海绵蛋糕 -uses whole eggs or for

4、tified whole eggs使用全蛋或强化使用全蛋或强化全蛋全蛋CLASSIFICATION OF CAKES 蛋糕分类蛋糕分类BATTER CAKES:面糊蛋糕面糊蛋糕 Aeration properties based on fat/oil in the Formulation 以配方中的油脂来划分以配方中的油脂来划分 A fat-water emulsion is formed during mixing which traps the air cells in the batter在搅拌过在搅拌过程中形成的脂肪乳状液裹住气泡程中形成的脂肪乳状液裹住气泡 Layer cakes 多

5、层蛋糕多层蛋糕 Uses chemical leavening to enhance volume 使用使用化学膨松物来增加其体积化学膨松物来增加其体积 Pound cakes 重油蛋糕重油蛋糕 Leavening only by air incorporated during Mixing在搅拌过程中与空气混合产生的膨松效果在搅拌过程中与空气混合产生的膨松效果CLASSIFICATION OF CAKES 蛋糕分类蛋糕分类CHIFFON CAKES:戚风蛋糕戚风蛋糕 A combination of both batter type cakes and foam type cakes 面糊类

6、与乳面糊类与乳沫类蛋糕的结合沫类蛋糕的结合 Initially an oil-based batter is blended 先搅拌油和面粉先搅拌油和面粉 At the end of this mixing,this batter is then folded into a whipped egg white/sugar mixture最后加入蛋白最后加入蛋白/糖等混合物糖等混合物BASIC CATEGORIES OF FROZEN CAKES 冷冻蛋糕基本分类冷冻蛋糕基本分类 Raw frozen batter-many variations 冷冻面糊冷冻面糊-多种多种 Predominan

7、tly cake muffins and brownies 大多数大多数以蛋糕麦芬和核仁巧克力饼为主以蛋糕麦芬和核仁巧克力饼为主 Essentially batter type cakes 面糊类蛋糕面糊类蛋糕 No foam or chiffon type 戚风类蛋糕戚风类蛋糕 Baked frozen-many variations 烤后冷冻产品烤后冷冻产品-多种多种 Batter type 面糊蛋糕面糊蛋糕 Foam type 乳泡蛋糕乳泡蛋糕 Chiffon type戚风蛋糕戚风蛋糕INGREDIENTS 配料配料 The basic ingredients used in the f

8、ormulation of cakes can generally be classified in terms of their purpose and function in the cakes蛋糕配方中的基本蛋糕配方中的基本原料一般是根据它们作用和功能来分类的原料一般是根据它们作用和功能来分类的 Some ingredients can serve more than one function within the cake formulation有些原材料有多重功能有些原材料有多重功能 INGREDIENT CATEGORIES配料种类配料种类 TOUGHENERS:韧性材料韧性材料

9、These are ingredients that provide structure to the cake as well as toughening or binding it 这些原料提供蛋糕的骨架同时也可使蛋糕增加韧性和使这些原料提供蛋糕的骨架同时也可使蛋糕增加韧性和使其凝固其凝固 Flour 面粉面粉 Milk solids 奶固体奶固体 Egg whites 蛋白蛋白INGREDIENT CATEGORIES配料种类配料种类 TENDERIZERS:柔性材料柔性材料 These are ingredients that provide softness in the cake有

10、些配料可使蛋糕柔软有些配料可使蛋糕柔软 Sugar 糖糖 Fats(shortening,butter,oil)油脂（起酥油，黄油，液体油）油脂（起酥油，黄油，液体油）Egg yolks 蛋黄蛋黄 Chocolat朱古力朱古力 Other fat containing ingredients 其它脂肪配料其它脂肪配料 Chemical leaveners化学澎松剂化学澎松剂 Emulsifiers 乳化剂乳化剂 Starches淀粉淀粉 Gums 胶类胶类 Sugar alcohols(polyols)多羟基化合物多羟基化合物INGREDIENT CATEGORIES配料类别配料类别 MOIS

11、TENERS:湿性材料湿性材料 These are ingredients that provide moistness in the cake and are associated with keeping quality 这些配料提供水份使蛋糕保持质量这些配料提供水份使蛋糕保持质量 Water 水水 Liquid milk 液态奶液态奶 Eggs蛋蛋 Syrups 糖浆糖浆 Liquid sugar 液体糖液体糖INGREDIENT CATEGORIES 配料类别配料类别 DRIERS：干性材料：干性材料 These ingredients absorb and retain the mo

12、isture provided by the moisteners and they contribute to the body of the cake有些配有些配料可吸收和保持湿性原料提供的水份，并组成蛋料可吸收和保持湿性原料提供的水份，并组成蛋糕的形状糕的形状 Flour 面粉面粉 Milk solids奶固体奶固体 Instant starch 即溶淀粉即溶淀粉 Gums胶胶INGREDIENT CATEGORIES FLAVORERS:增香增香/味材料味材料 These ingredients contribute flavor,either distinctive or subtl

13、e to the product Salt 盐盐 Sugar糖糖 Cocoa可可粉可可粉 Chocolate朱古力朱古力 Butter黄油黄油 Vanilla香草香草 Other flavor providing ingredients其它其它FLOUR面粉面粉 The main function is structure主要作用是蛋糕的骨架主要作用是蛋糕的骨架 The main structural element is the starch 主要是淀粉主要是淀粉构成其骨架构成其骨架 Protein make minor contribution to structure but contr

14、ols Viscosity蛋白质也有提供骨架的功能也可以控蛋白质也有提供骨架的功能也可以控制它的粘度制它的粘度 Too much protein might lead to a toughening of the Texture太多的蛋白质或许导至其结构坚硬太多的蛋白质或许导至其结构坚硬 Different types of flour can be used for cakes depending on type of cake and characteristics desired蛋糕的特性不同，需要的面粉也不同蛋糕的特性不同，需要的面粉也不同 These include:bread fl

15、our,all purpose flour,pastry flour and cake flour这些面粉包括：面包粉，多种用途的这些面粉包括：面包粉，多种用途的粉，饼皮粉和蛋糕粉粉，饼皮粉和蛋糕粉 Cake flour is most commonly used蛋糕粉使用比较普遍蛋糕粉使用比较普遍FLOURThe protein content is usually between 7 to 9%蛋白质含量通常在蛋白质含量通常在7%-9%For lighter and more delicate cakes,use flour at the lower end of this protein

16、 range好的蛋糕需要蛋白质含量低于这个范围好的蛋糕需要蛋白质含量低于这个范围For heavier and denser cakes,used flour at the higher end of this range重油蛋糕使用的面粉蛋白含量高于这个范围重油蛋糕使用的面粉蛋白含量高于这个范围Particle size(10m)is generally finer than other flour 面粉颗粒面粉颗粒在（在（10m）比较好）比较好More surface area leads to increased ability to absorb and bind moisture 大

17、的表面可以增加吸水及凝水能力大的表面可以增加吸水及凝水能力This contributes to stability during processing with a finer finish product texture and longer shelf life这可以提高蛋糕的稳定这可以提高蛋糕的稳定性和增长其货架期性和增长其货架期FLOUR The flour can be treated with chlorine gas to decrease the ph to 4.5+/-0.2 面粉可用氯气处里，使其面粉可用氯气处里，使其PH值降到值降到4.5+/-0.2 Chlorinat

18、ed flour is important for the production of high ration cakes用氯气处理过的面粉对于蛋糕的出品用氯气处理过的面粉对于蛋糕的出品率是很重要的率是很重要的.Chlorination modifies the starches such that they absorb more water and swells to a greater degree氯氯气可以调整淀粉使其吸收更多的水和澎胀到一定的和度气可以调整淀粉使其吸收更多的水和澎胀到一定的和度 This contributes to a more viscous batter tha

19、t strengthens the starch gel during baking and allows more sugar to be carried by the cake这种淀粉可以提这种淀粉可以提供更多的粘性糊状物供更多的粘性糊状物,在焙烤中可以加强淀粉糊化在焙烤中可以加强淀粉糊化,允许加允许加多一点糖多一点糖 It does not affect the gelatinization temperature of the Starch它不会影响到淀粉胶体的温度它不会影响到淀粉胶体的温度SUGAR糖糖 The main function is tenderizing主要作用是软化主

20、要作用是软化 Provides sweetness 提供甜味提供甜味 In some mixing methods,the cutting action of granulated sugar on fat contributes to incorporation of air cells as part of leavenin 在一些搅拌方法中在一些搅拌方法中,脂肪脂肪中砂糖切断活动可提供空气泡作为澎松剂的一部分中砂糖切断活动可提供空气泡作为澎松剂的一部分 Increased levels of sugar contributes to an increase in the gelatini

21、zation temperature of the starch糖膨松糖膨松水平可提高淀粉凝固的温度水平可提高淀粉凝固的温度 By delaying gelatinization,it increases expansion time通常延迟凝固通常延迟凝固,可增加澎松时间可增加澎松时间 Sugar has hygroscopic properties aiding moisture retention and increasing shelf life糖有吸湿的特性糖有吸湿的特性,可以可以保持水份从而增长其货架期保持水份从而增长其货架期SUGAR Generally,granulated s

22、ugar(sucrose)is used with a finer granulation contributing to a finer texture通常通常,好的砂糖可以提供一个好的组织好的砂糖可以提供一个好的组织 Other types of sugar may contribute distinctive flavors or colors to the cake其它种类的糖也可以提供其它种类的糖也可以提供有特色的风味和颜色有特色的风味和颜色 Sugar in the liquid form may also serve to enhance flow of the batter液体

23、糖也可以提高糊状物的流动液体糖也可以提高糊状物的流动FATS(SHORTENINGS/OILS)油油脂脂(起酥油起酥油/油油)The main function is tenderizing主要功能是嫩化主要功能是嫩化 They provide lubricating and softening effect起到润起到润滑和柔软的作用滑和柔软的作用 Butter and margarine may contribute to flavor牛油和牛油和人造黄油提供风味人造黄油提供风味 Fats in general are carriers of flavors provided by othe

24、r ingredients通常油脂可携带其它物料提供的香味通常油脂可携带其它物料提供的香味 Fats aids in air cell incorporation during mixing在搅在搅拌过程中油脂可增加空气泡形成拌过程中油脂可增加空气泡形成 Emulsified fat assist in maintaining the oil-in-water emulsion被乳化的脂肪可增加油水乳状液的形成被乳化的脂肪可增加油水乳状液的形成EGGS鸡蛋鸡蛋 The main function is structure主要的功能是构成框架主要的功能是构成框架 The egg whites c

25、ontribute to this structure building properties蛋白在提供构架中起主要作用蛋白在提供构架中起主要作用 Egg white also contributes to air incorporation during mixing在搅拌过程中蛋白也可以使空气泡形成在搅拌过程中蛋白也可以使空气泡形成 The lecithin content of the yolks contributes toward tenderizing of the cakes蛋黄中的蛋黄素可使蛋糕柔软蛋黄中的蛋黄素可使蛋糕柔软 The moisture content of th

26、e eggs acts as a Moistener蛋中的水起到湿润器的作用蛋中的水起到湿润器的作用 The protein,vitamin and mineral content adds nutritional value to cakes蛋中的蛋白质蛋中的蛋白质,维生素和矿物维生素和矿物质可提高蛋糕的营养价值质可提高蛋糕的营养价值EGGS(见附件见附件)MILK奶制品奶制品 The main function of milk solids is toughener 奶固体主要提供韧性奶固体主要提供韧性 Liquid milk is a moistener液体奶是一个液体奶是一个湿润器湿润

27、器 Adds nutritional value to cakes due to calcium and protein content营养价值主营养价值主要同钙和蛋白质的含量决定要同钙和蛋白质的含量决定 Contributes to color and flavor提供颜色提供颜色和风味和风味MILK(见附件见附件)WATER水水 Serves dual function of tenderizer and toughener水有双层功能可可使蛋糕柔软和变硬水有双层功能可可使蛋糕柔软和变硬 Contributes to softness and shelf life可提供柔可提供柔软和保持货

28、价期软和保持货价期 By hydration of flour and milk solids,it enable their functionalities使面粉和奶固体水使面粉和奶固体水合合,增加它们的功能增加它们的功能 Dissolves and disperse other ingredients and thus controls batter consistency溶解和分散其溶解和分散其它的配料使控制糊状液的浓度它的配料使控制糊状液的浓度 Controls temperature控制温度控制温度CHEMICAL LEAVENING AGENTS化学发酵物化学发酵物 Main fu

29、nction of tenderizer松化的功能松化的功能 Involved in making the product light and porous增加产品亮度和多孔增加产品亮度和多孔 Controls cake volume and/or shape控控制面包的体积和形状制面包的体积和形状 Controls product pH,crust and crumb color,smoothness of texture,size of crumb grain,taste and mouth feel调整调整产品的产品的PH值值,外皮和蛋糕碎屑的颜色外皮和蛋糕碎屑的颜色EMULSIFIER

30、S乳化剂乳化剂Main function of tenderizer主要是松化功能主要是松化功能Emulsifiers are surface active agents the enable the oil and water within the batter system to remain blended together乳化剂是表面活性剂可使在糊状液中系统中的油和水乳化剂是表面活性剂可使在糊状液中系统中的油和水充分混合在一起充分混合在一起The improve aeration and cause an increase in the number of air cells duri

31、ng mixing在搅拌过程中提高通气和在搅拌过程中提高通气和增加气泡数量增加气泡数量They contribute towards structure by creating smaller air cells which leads to a more stable foam可以使糊状液形成可以使糊状液形成更小的气泡以至生成更稳定的泡沫来形成蛋糕的架构更小的气泡以至生成更稳定的泡沫来形成蛋糕的架构They increase the water carrying capacity and improves the moisture retention properties of the ca

32、ke可增加水的携可增加水的携带能力和提高蛋糕保持水份的能力带能力和提高蛋糕保持水份的能力Use of an emulsifier can also lead to a reduction of eggs and shortening required使用乳化剂也可以减少鸡蛋和起酥使用乳化剂也可以减少鸡蛋和起酥油的使用量油的使用量CAKE EMULSIFIERS蛋糕乳化剂蛋糕乳化剂 Mono-and diglycerides甘油酯甘油酯 Propylene Glycol Monoesters(PGMES)丙二醇丙二醇单酯单酯 Polysobates(60 and 65)聚山梨酸酯聚山梨酸酯 So

33、rbitan monostearate单硬脂酸山梨醇酐酯单硬脂酸山梨醇酐酯 Sodium stearoyl-2 lactylate(SSL)硬脂酰乳酸硬脂酰乳酸钠钠 Lecithin 卵磷脂卵磷脂SALT盐盐 To enhance the flavor of the finished roduct可增加产品的风味可增加产品的风味 Low levels of salt heighten the perception of sweetness少量盐提高甜度少量盐提高甜度 Higher levels of salt reduces that perception of sweetness大量盐可降低

34、甜大量盐可降低甜度度FLAVOR香料香料 Many ingredients contributes to the flavor profile of the cake许多成分可提供蛋糕风味许多成分可提供蛋糕风味 Spice and flavors are ingredients that are added specifically for the purpose of flavoring调味品和香料调味品和香料是加入了许多特殊的物质来达到增香增味的目地是加入了许多特殊的物质来达到增香增味的目地 Flavors can be from a natural or artificial sourc

35、es 香香料来自于天然和人工料来自于天然和人工 Natural flavors are essential oils,oleoresins,extracts,distillates which contains the flavor constituents from spice,fruits,herbs,barks,roots or other animal or vegetable sources自然界香和味主要来自然界香和味主要来自香料是油脂自香料是油脂,油性树脂油性树脂,或是香料或是香料,水果水果,香草香草,树皮树皮,树根树根,或或是其它动物和植物资源中含有香味元素的榨出物和蒸馏物是其

36、它动物和植物资源中含有香味元素的榨出物和蒸馏物STARCHES淀粉淀粉 Serves the function of tenderizing the cake提供软化提供软化蛋糕的功能蛋糕的功能 They dilute the flour protein thereby allowing the batter to carry more water稀释面粉蛋白质使面糊携带稀释面粉蛋白质使面糊携带更多的水份更多的水份 Modified starches further increases the water carrying capacity in the batter调整淀粉进一步提高面糊调整

37、淀粉进一步提高面糊中水的携带能力中水的携带能力 It also modifies the batter viscosity也可以调整面糊的也可以调整面糊的粘度粘度 Enhance moistness and extends the shelf life of the cake增加水份提高蛋糕的货架期增加水份提高蛋糕的货架期GUMS 胶胶 Serves the function of tenderizing the cake松松化蛋糕的功能化蛋糕的功能 They allowing the batter to carry more water可以使面糊携带更多的水可以使面糊携带更多的水 Enhan

38、ce moistness and extends the shelf life of the cake增加水份延长蛋糕的货架期增加水份延长蛋糕的货架期 It also modifies the batter viscosity可调整面可调整面糊的粘度糊的粘度 Gums include xanthan,guar and cellulose胶胶包括黄原胶包括黄原胶,瓜尔豆胶和纤维素瓜尔豆胶和纤维素SUGAR ALCOHOLS(POLYOLS)多羟基化合物多羟基化合物 Serves the function of tenderizing the cake松化蛋糕的松化蛋糕的功能功能 They all

39、owing the batter to carry more water使面糊携使面糊携带更多的水带更多的水 Enhance moistness and extends the shelf life of the cake增加湿度延长货加期增加湿度延长货加期 It also modifies the batter viscosity可以调整面糊的粘度可以调整面糊的粘度 Imparts sweetness.Calorie reduction,bulking and humectanc 加强甜度加强甜度,增加体积和保湿作用增加体积和保湿作用 Also produce laxative affect

40、 if ingested at high levels使产品松软使产品松软 Reduces water activity降低水的活动性降低水的活动性 High cost高成本高成本PRESERVATIVES防腐剂防腐剂 Serves the function of extending the mold free life of the cake延长货保质期延长货保质期 Sodium propionate or potassium sorbate are common anti-microbial agents丙酸钠或山梨酸钾是普丙酸钠或山梨酸钾是普通的腐剂通的腐剂 Must be used i

41、n conjunction with other procedures to inhibit mold growth在操作中联合使用来抑制霉菌的在操作中联合使用来抑制霉菌的增长增长 This include good sanitation practices,controlling product temperature,ph and water activity这包括好的这包括好的卫生习惯卫生习惯,控制产品温度控制产品温度.PH值值,和水的活性和水的活性 FORMULA BALANCE配方平衡配方平衡LOW RATIO CAKES:低比率的蛋糕低比率的蛋糕 The total sugar i

42、s equal to or less than the flour糖的糖的总量等于或低于面粉总量等于或低于面粉 These cakes are typical of traditional cakes that were made prior to the development of new ingredients and more modern processing techniques这是典型的这是典型的传统蛋糕传统蛋糕.得到了进一步的发展和使用了更现代的操作技得到了进一步的发展和使用了更现代的操作技术术 Because of the lower level of sugar,these

43、 cake tend to be less sweet,firmer in texture and low finished moisture content因糖比较少因糖比较少,这些蛋糕甜度很低这些蛋糕甜度很低,组织结组织结构紧密水份少构紧密水份少FORMULA BALANCE FOR BATTER CAKES(见附件见附件)FORMULA BALANCE HIGH RATIO CAKES:糖高比率的配方糖高比率的配方 The total sugar is more than the flour糖的总量高于面粉糖的总量高于面粉 Formulation of these cake became

44、 feasible after the development of chlorinated flour and emulsified fats in the 1930s在十九世纪在十九世纪30年代年代,在氯化面粉和脂肪乳化发展之后在氯化面粉和脂肪乳化发展之后,这种配方是可行的这种配方是可行的 These ingredients made it possible to increase water in the formulation and produce finer and more uniform dispersion of fat and air in the batter这些配料使它

45、成为可能这些配料使它成为可能.在配方中增加水的含量在配方中增加水的含量,使面糊中油脂和空气更好更均稀的分布使面糊中油脂和空气更好更均稀的分布 This produced a softer,moister,more tender cake with a longer shelf life这样可生产出更松软多水份的蛋糕这样可生产出更松软多水份的蛋糕,保持长的保持长的货架期货架期FORMULATION OF BATTER CAKES面糊蛋糕的配方面糊蛋糕的配方 Most common ways to formulate a new cake is to take an existing,succes

46、sful formula and alter it by adding or subtracting ingredients or by adjusting their usage levels制作一个新的配方通常制作一个新的配方通常的方法是取一个已经存在的而且成功的配方的方法是取一个已经存在的而且成功的配方,通过增通过增加和减少配料或调整使用量来改变这个配方加和减少配料或调整使用量来改变这个配方 Understanding of ingredients functionality is the first step in this means of developing a good pro

47、duct了解配料的功能是研发一个新产品的第一步了解配料的功能是研发一个新产品的第一步CAKES MIXING搅拌搅拌 THE PURPOSE OF MIXING:搅拌目的搅拌目的 Hydrate the ingredients原料与水化合原料与水化合 Evenly distribute the ingredients均匀分部均匀分部 Properly aerate the batter充分充满气体于面糊充分充满气体于面糊中中CAKES MIXING HYDRATE THE INGREDIENTS:与水化合与水化合 Water containing ingredients are combine

48、d with dry ingredients水性原料与干性原料混合水性原料与干性原料混合 The water distributed serve to unlock the functionalities of various ingredients水把各种原料分解水把各种原料分解 Dissolving of chemical leaveners enable it to contribute towards leavening action化学发酵物能使各种原料发酵化学发酵物能使各种原料发酵 Hydration of starches enable it to gelatinize duri

49、ng baking to form structure淀粉的水化作用可以使各种原料在淀粉的水化作用可以使各种原料在烘焙过程中成胶状烘焙过程中成胶状 Hydration of various ingredients leads to a fluidity of the batter各种原料的水合作用使面糊成为流质各种原料的水合作用使面糊成为流质CAKES MIXING EVENLY DISTRIBUTE THE INGREDIENTS原料的分部原料的分部Ingredients are combined and dispersed to form a homogeneous mixture tha

50、t is uniform and lump free原料混合在一起被分散成均匀的混原料混合在一起被分散成均匀的混合物就是一些相同的可以流动的不块合物就是一些相同的可以流动的不块A major factor in forming this mixture is the combination of fat and water components of the formulation形成这个混合物的主要因素是配方中形成这个混合物的主要因素是配方中脂肪与水的结合脂肪与水的结合Emulsifiers or emulsified shortening makes this emulsion possi