1 THE BASICS OF FROZENLAMINATED DOUGHS冷冻层状面团的基础 ROY CHUNG BAKERY CONSULTANT US WHEAT ASSOCIATES SINGAPORE 2 LEAVENING ACTION膨松作用 Baking characteristics from wet gluten湿面筋产生的烘焙特性 Layered structure from unbaked material非烘焙物质产生的层状结构 From two sources由下述两个方面产生: 3 BAKING CHARACTERISTICS FROM WET GLUTEN湿面筋产生的烘焙特性 Strength of the gluten 面筋的强度 Development of the gluten面筋的延展 Baking temperature烘焙温度 Gluten expands enormously on baking, depending on: 面筋在烘焙过程中的延展是由下述因素决定 4 VOLUME ATTAINED DURING BAKING焙烤时达到的体积 Gluten forming potential of flour increases面粉中的面筋结构 Gluten development increases面筋延展增加 Baking temperature increases焙烤温度增加 Volume attained during baking increases as:焙烤时达到的体积增加是由于 5 GAS RESPONSIBLE FOR VOLUME INCREASE气体是引起体积增加的原因 Water vapor from the dough water面团中的水产生水蒸汽 Fat layers in the structure acts as barriers against which water vapor can exert pressure结构中的油脂层阻碍水汽的充分蒸发 6 BASIC INGREDIENTS基础成份 Flour面粉 Water水 Salt盐 Dough fat油脂 Layering fat or roll-in fat片状油脂或层状油脂 7 OPTIONAL INGREDIENTS可选择添加的成份 Whole eggs全蛋 Coloring色素 Flavor香料 Dough modifiers面团改良剂 Sugar糖