1 FUNCTIONS OF INGREDIENTS FOR FROZEN YEAST RAISED BAKERY PRODUCTS 酵母发酵冷冻产品中各种成份的作用 ROY CHUNG BAKERY CONSULTANT US WHEAT ASSOCIATES SINGAPORE 2 BREAD INGREDIENTS面包成份 ESSENTIAL基本: Flour面粉 Water水 Yeast酵母 Salt盐 MAJOR OPTIONAL主要可选择: Sugar糖 Shortening起酥油 3 BREAD INGREDIENTS面包成份 OTHER OPTIONAL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 4 BREAD INGREDIENTS面包成份 OTHER OPTIONAL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 5 FLOUR面粉 MAIN FUNCTION – STRUCTURE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: 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 acetic acid溶于稀醋酸) SOLUBLE IN WATER FRACTION可溶性蛋白: Albumin and globulin 白蛋白及球蛋白= 7 % (water soluble溶于水) 6 FLOUR面粉 Wheat protein (gliadin and glutenin) plus water =wheat gluten小麦蛋白（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 portion 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