预发酵冷冻面团的基础

THE BASICS OF PRE PROOFFORZEN DOUGH预发酵冷冻面团的基础ROY CHUNGBAKERY CONSULTANTUS WHEAT ASSOLCIATESSINGAPORE一、THE NEEDS FOR PRE-PROOFED FROZEN DOUGH预发酵冷冻面团的需要·A typical frozen baguette requires approximately 3 hours to thaw and bake典型的法式面包需要大约3小时解冻及烘烤·This is a fairly long time to wait if the goods are required on short notice对于如果货品被要求尽快提供这是一个相当长的等待时间·A pre-proofed baguette will take less than an hour to undergo the same process预发酵法式面包用不到1小时的时间经过同样的过程·Thus, this makes it an attractive alternative因此，这是一个有吸引力的选择二、THE NEEDS FOR PRE-PROOFED FROZEN DOUGH预发酵冷冻面团的需要·In practice, very little pre-proofed baguettes are made实际上，很少生产预发酵法式面包·Most outlets still prefer the part bake baguette as the most viable alternative as the time required to undergo the thawing and re-baking process can be even shorter than that of the pre-proofed version大多数面包店仍然愿意使用部分烘烤的法式面包作为主要选择因为它在进行解冻和再烘烤时所需要的时间甚至比预发酵产品更短三、THE NEEDS FOR PRE-PROOFED FROZEN DOUGH预发酵冷冻面团的需要·Most pre-proofed products are of the Viennoserie types or yeast leavened laminateddough大多数的预发酵产品是酵母发酵的层状面团·This alternative is very viable in the hot bread shops as the timing requirements are fairly similar to that of the baguette这种选择对现场加工面包的店里是非常可行的因为时间的要求与法式面包类似四、THE NEEDS FOR PRE-PROOFED FROZEN DOUGH预发酵冷冻面团的需要·In the Viennoiserie varieties, no par baking is practice in part due to the formulation Viennoiserie这类产品，由于配方的原因部分烘烤是不可行的·The combination of a high level of sugar and fat makes the product color beforethe structure can be set during the baking process在烘烤中组织结构建立前高含量的糖和脂为产品上色·Thus, par-baking is not possible因此，部分烘烤是不可能的五、IMPROTANT CHANGES IN FORMULATION配方的重要变化Flour面粉·Very strong flour is required to maintain the proofed structure and is often in the region of 15 to 17% (based on dry matter basis) or 12.9 to 14.62% (based on 14% moisture basis)为了维持发酵结构要求使用高筋的面粉，通常是在15-17%范转内（以干物质为基础）或12.9-14.62%（以14%的水分为基础）·Another requirement of this strong flour is for it to have a balanced extensibility property to enable it to expand in volume when required. A P/L value of 0.7 to 0.8对于这种高筋面粉的另一要求即是它具有平稳的延展特性以使它可以膨胀到需要的体积。

P/L值0.7-0.8 六、IMPORTANT CHANGES IN FORMULATION配方的重要变化Yeast酵母·A slightly higher level of yeast is required酵母的含量要求稍高一些·+/- 8% compressed yeast or 3.2% of SAF·3FY yeast +/- 8%压榨酵母或者3.2%SAF七、IMPROTANT CHANGES IN FORMULATION配方的重要变化Improver改良剂·A slightly higher amount of improver is required改良剂要求的数量较高·Improver must contain some form of a dough strengthener like DATEM改良剂必须包含一定的面团强筋剂，如DATEM·Improver must contain some form of an oxidizing agent like ascorbic acid改良剂必须包含一定的氧化剂，如维生素C·Improver must contain some form of an enzyme改良剂必须包含酶·Improver may have a reducing agent like deactivated yeast to assist in the extensibility of the dough if this property is not available in the very strong flour. Too strong resistance in the flour can result in a restriction in volume during baking改良剂可能还包含还原剂，如失活酵母，如高强度面粉缺乏延展方面的特性，则这些还原剂可以帮助面团延展，面粉中的阻泻太强可能导致烘烤过程中限制体积的膨胀·Improver may have a gum for stability改良剂可以含有胶以增加稳定性·The idea is to optimize the strength of the flour for proofed structure and at the same time require it to have a certain degree of extensibility for oven spring这种改变是对面粉的强度比较乐观，而且同时要求它的延展性可以达到某种程度。

Layering fat层状脂·A slightly higher melting point fat (+/- 40℃) will provide a better stability in proofed structure and baked volume稍高的熔点（+/- 40℃）将在发酵结构提供较好的稳定性及烘焙体积·This is a compromise between structure and eating quality这是在结构和口感方面的折衷·A sacrifice in eating quality is required for additional structure为了额外的结构要求牺牲口感·Alternatively, a fractionated butter like concentrated pastry butter can be used做为选择，分镏牛油，如浓缩牛油可以使用·In every case, a layering fat of 37 to 38℃ melting point will always outperform one witha melting point of 32 to 34℃在没一种情况下，熔点在37-38度之间的层状脂总比弱点在32-34度的层状脂做的产品好八、PROCESSING工艺Mixing搅拌·Dough must be mixed to optimum development to fully develop the protein network面团必须搅拌到适宜的状态以使蛋白结构得以充分发展·Dough must be quite firm to maintain the structure during proofing and transfer to theblast freezer面团必须十分坚实以维持在发酵过程中结构及转移至气流冷冻机·This is especially so in an automated line这特别是对自动生产线·Structure and stiffness is important结构及硬度十分重要Rolling and folding折叠·Rolling and folding to achieve the layered structure must be done very carefully to maximize the leavening effect and strength on the final baked volume通过折叠以达到层级结构必须做得非常仔细使发酵的效果最大化并强化最后发酵的体积Make-up整型·The number of curls given to form the final shape has an effect on the strength andstructure of the product为最终产品成型使用curls的数目影响产品的结构及强度·A shaped dough piece with more curls will have better strength than that having lesscurls 成型的面团用较多curls分开比用较少curls分开的强度好得多·In order to achieve this in an automatic line, the moulder setting have to be set tighter and hence a colder dough is absolutely necessary to maintain the layered structure为了在自动生产线上达到这一点，模具不得不设置得比较紧，从而冷冻面团可以完全保持层状结构·There is a possibility that the triangular cut shape can be changed slightly to achieve more curls 有可能轻微的改变三角缺口以达到更多curlsPanning平放·Shaped products must be panned in a nonstick material成型的产品必须·These nonstick material can range from a nonstick silicone paper, preformed plastic sheets or even metallic conveyors with tighter mesh pitch and gauge size这些不粘的物质可以从不粘硅树脂材料，硅数脂纸，已成型的塑料薄片或甚至是配有网状树脂及标准尺寸的金属传送带·This choice is to facilitate the ease of removal after freezing这样可以使冷冻后运动产品较容易Proofing发酵·Proofed temperature must be set below the melting point of the layering fat to maintain stability and the layered structure发酵器的温度必须设定比片状脂的熔点低以保持稳定有层状结构·Proof to 80% of full proof发酵至全发酵的80%·The degree of proof must be controlled carefully in order to achieve uniformity发酵的程度必须小心控制以达到各批次统一·Variations in temperature and/or humidity on a batch to batch or day to day basis can result the problem of different proofed height, volume and the relative space ·Requirement in the packaging box and also that of the final baked volume各批次或每天在温度及或湿度上的差异可能引起不同的发酵高度、体积及相应的包装盒所要求的空间也不同·The burden of uniform proofed height/volume now lies with the factory and not the bake shops统一的发酵高度/体积的责任在于工厂而不是面包店Egg wash扫蛋·To be done between proofing and blast freezing在气流冷冻和发酵之间进行·Must be done gently and carefully and try avoid brushing it with a brush if possible必须轻柔及仔细进行如果可能避免用刷子刷·The best option is to use a spray system如果可能尽量使用喷洒系统·Allow the egg wash to dry before blast freezing气流冷冻前使蛋变干九、BLAST FREEZING气流冷冻·Absolutely necessary to have a good blast freezer一个好的气流冻机是必需的·With uniform temperature (-25 to -30℃)统一的温度·And wind velocity(4 to 6 m/s)风速·Must be frozen to a minimum core temperature of -15℃ to avoid the fast effect of thawing during packing中心必须冷冻至最低温度零下15度以避免包装时很快解冻十、PACKAGING包装·It is absolutely necessary for the room temperature to be at 10℃ to reduce the effectof fast thawing房间温度必须保持在10度以减少融化·Packed products must be transferred to the storage freezer immediately包装的产品必须立即转移至冷库·Long periods in building up the pallet may cause the frozen products to thaw in the package resulting in a large lump of dough on re-freezing如果长时间放在货台上可能使冷冻产品在包装中融化而变成一大块面团需要重新冷冻十一、STORAGE AND TRANSPORTATION储存及运输·Must be maintained at -20℃必须保持在零下20度·ALL the logistics in storage and transfer of the frozen products from the storage freezerto the bake shop and storage at the bake shop becomes more critical储存期间将冷冻产品由冷库转去面包店或是在面包店贮存时的后勤安排都非常关键·There is absolutely no tolerance for mistakes in pre-proofed frozen dough对预发酵冷冻面团绝对不允许有任何错误·The cold chain must not be broken冷藏链绝对不可以中断十二、THAWING解冻·Pre-proofed products thaw faster than they freeze预发酵产品解冻时间快运冷冻时间·Products can be baked right out of the freezer but the baked volume will be smaller 产品可以在解冻后立即烘烤，但烘烤体积较小·It is best to thaw at room temperature for 20 minutes before baking烘烤前最好是在室温20度解冻十三、BAKING烘烤·Baking is a little longer than normal but also at a slightly lower temperature thannormal烘烤时间比通常烘烤要长，但温度较正常状况稍低·For example, when using the euro four convection oven, croissant is baked at 160℃ for 20 minutes instead of 180℃ for 16 minutes例如，当使用欧洲四炉，牛角酥需要以160度烘烤20分钟，而不是180度16分钟。