B Cng ThngTRNG H CNG NGHIP THC PHM TP.HCMKhoa Cng Ngh Thc Phm----------

TIU LUNMn: CNG NGH CH BIN LNG THC

ti: TM HIU QUY TRNH SN XUT BNH M : NGUYN LIU V S CNG NGH

GVHD: Vnh LongNhm: 12Lp: Chiu Th 6, Tit 10-12DANH SCH NHM:Nguyn Th Nhi2005120264Nguyn Hu Ti 2005120361Nguyn Thanh Trit 2005120285

TP.HCM, ngy 22 thng 05 nm 2015

BNG PHN CNG NHIM VSTTH v tnMSSVCng vicnh giK tn

1Nguyn Thanh Trit2005120285wordA

2Nguyn Hu Ti2005120361wordA

3Nguyn Th Nhi2005120264Power pointA

MC LC

LI M U4I. TNG QUAN V BNH M51 . Ngun gc52 . Phn loi5II. NGUYN LIU61 . Bt61.1. Thnh phn ha hc61.2. Phn loi101.3. Tnh cht ca bt111.4. Phn hng v nh gi cht lng bt m112 . Nm men122.1. Gii thiu v nm men trong sn xut bnh m122.2. c im hnh thi v kch thc132.3. Nm men bnh m132.4. Vai tr nm men trong quy trnh sn xut bnh m153 . Nc154 . Mui155 . Nguyn liu ph165.1. Trng v cc sn phm t trng165.2. Sa v cc sn phm t sa16III. QUY TRNH CNG NGH201 . S quy trnh202 . Thuyt minh quy trnh212.1. Cn nguyn liu212.2. Trn212.3. Nho bt212.4. Ln men212.5. To hnh222.6. Cho bnh n222.7. Rch bnh222.8. Nng bnh22TI LIU THAM KHO24

LI M UBnh m l sn phm ch bin t bt m nho vi nc, mui v nm men, ln men cho n xp, sau nng hay hp chn. Khong mt na s dn trn th gii dng bnh m lm ngun lng thc chnh. Trn th trng hin nay, bnh m rt a dng v c hnh dng v cng thc ch bin ty thuc vo thi quen n ung ca tng vng.Ngun nguyn liu lm bnh m cng c chn la mt cch cn thn, ty thuc vo loi bnh m m ta c th chn nhng nguyn liu tt nht. Mt s loi bnh m ph bin hin nay: Bnh m trng. Bnh m en.Bnh m c th l mt loi thc n nhanh v d dng s dng, mang li nhiu li ch cho sc khe con ngi. Tuy nhin, nu qu lm dng bnh m, cng l mt s nguy hi ln cho sc khe. V to ra mt sn phm bnh m tt nht, cht lng nht v c mi v v hnh dng l c mt qu trnh i hi s kho lo ca ngi lm bnh m, tm hiu su hn vo quy trnh ny, chng ta hy cng nhau tm hiu ti Cng ngh sn xut bnh m.

TNG QUAN V BNH M Ngun gcLa m c trng bi ngi nng dn , ngi dn thu thp ng cc v d tr s dng. La m pht trin vng Lng H v Ai Cp. Ban u n ch dng lm lng thc n hng ngy. Dn dn n thnh mt th lng thc quan trng khp ni trn th giiBnh m u tin c lm t ng cc v ht ging thu hoch t t nhin m c. Ngi ta pht hin ra rng cc loi ng cc ny c th to thnh khi khi trn vi bt v nc. N c c thnh bnh, phi nng cho kh hoc nng trong than.Khong 1000 nm trc Cng nguyn, qu trnh ln men c pht hin. Ngi ta tin rng mt s bt bnh m lu bn ngoi th s c cc bo t nm men t nhin, gy ra qu trnh ln men. iu ny lm cho bt n ra ,c bong bng kh .Sau k thut lm bnh m ngy cng pht trin v k thut ,nn n nhanh chng ly lan sang cc nc c chung bin gii a Trung Hi.V nh vy nhng ci tin lm bnh m bt u Phn loi Hin nay, trn th trng c rt nhiu loi bnh m v c phn loi theo 2 nhm c bn:Phn loi theo mu sc: Bnh m trng: lm t la m vng v bt m thng thng. Bnh m en: lm t bt th ca la m en.Phn loi theo thnh phn nguyn liu: Bnh m ph thng. Bnh m c nhn. Bnh m nhanh.V d dng phn bit gia cc loi bnh m, ngi ta phn bit theo 3 nhm chnh: Nhm bnh m gy (Lean Yeast Dough): bao gm cc loi bnh m trong thnh phn cha rt t hoc khng c cc cht bo nh du n, b, trng, t ng v t sa. Nhm bnh m bo (Rich Yeast Dough): bao gm cc loi bnh m trong thnh phn c nhiu cht bo, nhiu ng, sa, trng.

Nhm bnh m ngn lp (Rolled in Yeast Dough): l loi bnh m phn v gm nhiu lp bt xen gia vi cc lp b, khi nng lp bt s tch ra, to thnh ngn lp cho v bnh.

Ring vi nhm bnh m nhanh (Quick bread), vi mt s loi bnh quen thuc nh l Muffins, Scones, Pop overs th khng c xp vo y do bnh m nhanh da ch yu vo bt n hoc mui n gip bnh n, cn cc loi bnh trong 3 nhm bnh m k trn th dng men (yeast) l chnh.NGUYN LIUBtThnh phn ha hcBt m l nguyn liu chnh sn xut bnh, c ch bin t ht la m. Bt m c hai loi: bt m trng v bt m en. Bt m trng c sn xut t ht la m trng, bt m en c sn xut t ht la m en. Ngun nguyn liu ch yu ca nc ta l nhp t nc ngoi (nhp bt m v la m) v ta ch nhp loi la m trng. La m trng c hai loi: loi cng v loi mm. La m cng c cht lng cao hn. Bng: Ch s cht lng ca bt m lm bnh m

Thnh phn ha hc ca bt m: Thnh phn ha hc ca bt m ph thuc vo thnh phn ha hc ca ht v ph thuc vo hng bt. Nhng c im thnh phn bt m v mt s lng v cht lng c xc nh theo gi tr dinh dng v tnh cht nng bnh ca bt. Cc cht dinh dng trong bt c hng cao th c c th tiu ha d hn, nhng bt m hng thp li c vitamin v cht khong cao hn.Bt m ch yu gm gluxit v protit, c th v thnh phn c trnh by bng di y:

Hm lng cc gluxit v protit chim khong 90% trng lng bt m. Hm lng protit c trong cc hng bt m khc nhau th khng ging nhau. Hm lng protit tng dn t bt hng cao n bt hng thp, nhng v mt dinh dng th protit trong bt hng cao gi tr hn protit trong bt hng thp protit trong bt m gm 4 loi: Anbumin (ha tan trong nc) Globulin : ha tan trong dung dch mui trung tnh Protalamin: ha tan trong dung dch ru 60 80% cn tn gi l Gliadin. Glutenlin : ha tan trong dung dch kim 0,2%Trong 4 loi ni trn th hm lng Anbumin v Globulin chim khong 20%, cn 80% l protalamin v glutenlin, v t l protalamin v glutenlin trong bt m l tng ng nhau. Bt m nho vi nc ri yn mt thi gian s to thnh Gluten. Ra bt nho cho tinh bt tri i cn li mt khi do l Gluten. Gluten thu c khi ra qua bt nho gi l Gluten t. Trong gluten t c khong 60 70% nc. Hm lng gluten t trong bt m dao ng trong phm vi rt ln, t 15 n 55%.Khi bt m c cht lng bnh thng th t l Gluten t ph thuc vo hm lng protit ca bt. Vi cc loi bt m sn xut t ht b hng, su bnh, ny mm, do sy nhit qu cao th hm lng gluten t gim v tnh ht nc ca protit b thay i. Hm lng v cht lng gluten bt m ph thuc vo ging la m, iu kin trng trt, ch sy ht, ch gia cng nc nhit, ch bo qun nh gi cht lng ca Gluten t ca bt m ngi ta thng dng cc ch s nh: mu sc n hi, chu koGluten ca bt m cht lng cao thng c n hi tt, chu ko va phi. Nu gluten c chu ko ln th thi gian ln men bt nho trong qu trnh sn xut bnh m thng ko di, ngc li nu gluten c chu ko nh th bt nho thng b chy, bnh t n, xp ca bnh km.Trong qu trnh ch bin c th vn dng cc yu t ca nhit , nng mui n, cng nho ci thin nhng tnh cht vt l ca Gluten. Gim nhit nho th Gluten tr nn cht hn, tng nhit nho th Gluten n nhanh nhng kh nng gi kh km v bnh t n hn. Mui n c tc dng lm cho Gluten cht li v tng kh nng ht nc ln, cng thy phn protit gim i r rt. Cng nho lm tng qu trnh to hnh Gluten nhng lm gim kh nng gi kh ca Gluten. Axit ascorbic, kali bromat, peroxyt v mt s cht oxi ha khc c tc dng lm cho Gluten cht hn cn cc cht kh th c tc dng ngc li. S lng Gluten khng nh hng ln n cht lng bnh quy, song hm lng Gluten tng th m ca bt nho tng, do thi gian nng b ko di. V vy, ta cn hn ch s lng Gluten trong khong 27-30%. Gluxit ca bt m: gluxit trong bt m gm c: tinh bt dextrin, xenluloza, hemi-xenluloza, gluxit keo, cc loi ng. Qu trnh to thnh gluxit c biu din bi pht trin tng qut sau:6CO2 + 6H2OC6H12O6 + 6O2Glucoza c to nn s chuyn thnh cc gluxit khc. Qu trnh quang hp c thc hin nh nng lng mt tri v sc t xanh ca cy (clorophin).Tinh bt: l gluxit quan trng nht ca tinh bt. Trong hng bt cao cha n 80% tinh bt. Tinh bt ca cc loi bt khc nhau th khng ging nhau v hnh dng, kch thc, kh nng trng n v h ha. ln v nguyn ca ht tinh bt c nh hng n tnh rn chc, kh nng ht nc v hm lng ng trong bt nho. Ht tinh bt nh v ht tinh bt v th c ng ha nhanh hn. Trong cc ht tinh bt, ngoi tinh bt ra cn c mt lng nh axit photphoric, axit silicic, axit bo v cc cht khc.Dextrin: l sn phm to ra u tin trong qu trnh thy phn tinh bt. l nhng cht keo to thnh vi nc mt dung dch dnh. Khi lng phn t v tnh cht ca dextrin ph thuc vo mc thy phn ca tinh bt. Ngi ta phn ra thnh cc nhm dextrin sau y: Amilodextrin: l hp cht cu to ging tinh bt, khi tc dng vi iot cho mu tm Eritrodextrin: l hn hp c khi lng phn t nh hn, tc dng vi iot cho mu Acrodextrin v maltodextrin l nhng dextrin n gin nht, khi tc dng vi iot khng cho mu c trng. Trong bt m sn xut t bt m ny mm c cha t 3-5% l dextrin. Dextrin t lien kt vi nc, do khi bt nho c hm lng cao cc dextrin th bnh lm ra km dai.Xenluloza: cng c cng thc chung ging tinh bt nhng rt khc nhau v cu trc phn t v cc tnh cht ha hc. Phn t xenluloza gm trn 1500 gc glucoza. Xenluloza khng tan trong nc lnh v nc nng. Thy phn xenluloza bng axit kh khn hn thy phn tinh bt nn khng th tiu ha c xenluloza v chnh lng xenluloza lm gim gi tr dinh dng ca bt. Trong bt hng cao c khong 0,1 0,15 % xenluloza, cn trong bt nghin ln th cha 2 3 % xeluloza.Hemixenluloza: l polisacarit cu to t cc gc pentozan (C5H8O4)n v hecxozan (C6H10O5)n. Hemixenluloza khng ha tan trong nc nhng ha tan trong kim. N d thy phn hn xenluloza. Hm lng hemixenluloza ph thuc vo hng bt, thng khong 2 8%, c th ngi khng tiu ha c hemixenluloza.Gluxit keo: l cc pentozan ha tan, ch yu cha trong ni nh ca ht. Trong bt m hm lng gluxit keo vo khong 1,2%. Gluxit keo c tnh ho nc rt cao. Khi trng n trong nc cc gluxit keo cho ta nhng dch keo ny c nh hng r rt n cc tnh cht l hc ca bt nho. ng trong bt cha mt hm lng khng ln lm. Trong bt c cha khong 0,1 0,5% maltoza. Trong bt m sn xut t ht ny mm th hm lng maltoza tng ln r rt. ng ch yu nm trong phi ht. Hm lng sacaroza trong bt m khong 0,2 0,6%. Hm lng chung cc loi ng ph thuc vo loi bt v cht lng ca ht. Cht bo: cc lipit l nhng cht hu c k nc, c cu trc khc nhau, khng ha tan trong nc nhng ha tan trong cc dung mi hu c. Trong cc lipit ca bt m, ngoi cc cht bo trung tnh cn phi k n cc photphorit, sterin, sc t.Trong bt cc lipit trng thi t do v trng thi kt hp vi protit, gluxit. Nhng hp cht ny c nh hng n tnh cht cc gluten, chng lm cho cc gluten n hi hn. Hm lng chung ca cht bo trong bt m vo khong 0,1 2% ty theo hng bt m. Vitamin: trong bt m c cha rt nhiu vitamin nh B1, B6, PPVitamin cha nhiu lp alrong. Ty theo hnh bt m th hm lng vitamin cng khc nhau. Hng bt cng cao th vitamin cng thp v ngc li. Enzyme: Enzyme trong bt c y cc h trong ht m, tuy nhin trong sn xut cn c bit lu protease v amylase. Protease phn gii protein cu trc bc ba, do gluten b vn nt lm gim cht lng bt nho. Protease bt m c hot mnh 45 470C v pH = 4,5 5,6. Khi b sung cht kh th hot ca protease tng nhng vi cht oxy ho v mui n th b km hm. Amylase thu phn tinh bt gip cho bt nho ln men nhanh v tng cht lng bnh v lng ng trong bt khng cho qu trnh ln men. Tc dng tch cc ny ch i vi amylase v n thu phn tinh bt thnh maltose, cn -amylase thu phn tinh bt thnh dextrin m dextrin th lin kt vi nc km lm cho rut bnh b t, do lm gim cht lng bnhTp cht trong bt m: Trong bt m c cha rt nhiu tp cht nh su, mt v tng nhiu trong qu trnh bo qun.Phn loi Da vo mu sc: Bt m trng :c sn xut t la m trng. Bt m en: c sn xut t la m en.Da vo hm lng gluten c trong bt m: Bt m thng: hay cn gi l bt m a dng, bt m s 8 (8% protein). y l loi bt ph bin nht v thng c s dng nhiu khi lm bnh ngt ti gia nh. Loi bt ny khng cha bt ni, c ng dng rng ri trong nhiu cng thc bnh ngt to s tin li cho ngi lm bnh. Loi bt ny rt ph hp vi nhng bnh lm ti gia nh nh: cookies, bnh m, muffins, pancakes v waffles. Cake flour: Loi bt ny c hm lng gluten rt thp, bt rt nh v mn, mu trng tinh. Cake flour c s dng lm cc loi bnh c kt cu bng xp, mm, nh. Bread flour (bt bnh m) hay cn gi l bt m s 11. Loi bt c hm lng gluten cao dng lm bnh m. Gluten s tng tc vi men n pht trin to nn kt cu dai v chc cho bnh m. "H hng" vi loi bt bnh m ny cn c loi High-gluten flour, loi bt chuyn dng lm cc loi bnh m v cng, gin. V d nh lm bnh pizza hoc bagel. Self-rising flour: Loi bt trn sn baking powder (bt ni) v i khi c mui. Bt ny c u im l baking powder c trn rt u vi bt m, tuy nhin ng dng ca n li hn ch hn v 2 l do: mt l mi loi bnh khc nhau c yu cu lng baking powder khc nhau, hai l baking powder s gim tc dng theo thi gian, v th c th gy nh hng n cht lng bnh. Loi bt ny ph hp vi nhng bnh nh: cookies, cake. Pastry flour: Cng l mt loi bt c hm lng gluten thp, nhng vn cao hn cake flour. Bt c mu trng kem, thch hp lm v bnh pie, cookies, bnh quy v muffins.Tnh cht ca bt- Kh nng to kh- Kh nng gi kh- Kh nng gi hnh dng- Kh nng ht nc- th- Mu sc v kh nng sm mu trong qu trnh sn xut.Phn hng v nh gi cht lng bt mVic phn hng bt m l ht sc quan trng bi v i vi tng hng th thnh phn ha hc, hoa l rt khc nhau dn n tnh cht rt khc nhau. Thc t phn loi da rt nhiu vo qu trnh ch bin. sn xut bt m thng dng dy chuyn nghin bt nhiu h c phn loi. to hm lng Gluten, ln mu sc ca bt sau mi h nghin rt khc nhau c trng cho tng hng.Bng: Cc ch s cht lng ca bt m

nh gi cht lng bt m theo tiu chun ca Nh nc th cc ch s trong tiu chun cht lng bt m c c trng bng tnh trng v sinh v hng bt. Cc ch s cht lng y gm c: mi v, nhim trng, hm lng cc cht st v m. Bt phi khng c mi l, v l, hm lng tp cht khng qu 3mg/kg bt, m ca bt phi nh hn 15%... Cc hng bt khc nhau th khc nhau v tro, trng, mn, axit v hm lng Gluten t. tro l ch s c bn xc nh hng ca bt, thm vo ngi ta cn dng trng v mn na. Cn hm lng Gluten, axit khng c trng cho hng ca bt v ch s ny lun lun bin ng. tro: Hng ca bt c xc nh bng hm lng cm (v qu, v ht). Xc nh trc tip hm lng cm rt kh khn, do hng ca bt c th hin gin tip qua tro, xc nh tro tng i n gin hn. tro ca ni nh la m vo khong t 0,4 0,45%, tro ca cm khong 7 8,3%. Do bt m hng cao cha t tro hn bt m th hng thp. Nhiu nc trn th gii ly bt tro lm ch s c bn xc nh hng ca bt m. mn: mn ca bt c trng cho mc nghin. Bt hng cao th mn hn, c ngha l gm t cc phn t nh hn. mn ca bt nh hng n gi tr thc phm v qu trnh ch bin cng nh cht lng ca thnh phm. qu trnh hnh thnh bt nho c kch thc ln s chm trng n, bt cng mn th cng d hnh thnh bt nho do tc trng n ca Gluten trong bt th b hn trong bt mn v b mt ring ca bt b hn. trng: Cc lp v qu, v ht thng cha nhiu sc t, ni nh cha t sc t hn. Bn thn ni nh c cha sc t caratinoit nn bt m thng c mu trng ng. trng ca bt khng phi lc no cng quan h cht ch vi tro, chnh l lp anrong ca ht khng c mu nhng hm lng tro li c t hn.S lng v cht lng Gluten: Cht lng ca bt m c trng bng Gluten. Gluten ca bt hng cao hn thng c mu sng hn v ht nc ln hn. Bt c hm lng Gluten cao thng c tnh cht nng bnh cao ph thuc vo cht lng Gluten. Kh nng to kh ca bt c c trng bng lng CO2 thot ra trong mt thi gian nht nh v ng vi mt lng bt nho nht nh. Kh nng to kh ph thuc vo hm lng ng v kh nng sinh ng ca bt. Cht lng cc Gluten cng cao th cht lng ca bt m cng cng cao. Gluten ca bt hng cao thng c mu sng cao hn v ht nc ln hn. axit: nh gi cht lng ca ht th axit l mt yu t. axit ca bt m khong pH = 5,8 6,3 . axit v hm lng Gluten khng c trng cho hng ca bt. axit ca bt: Ht v bt lun lun c axit do trong bt c cc mui photphat axit, cc axit bo t do v cc axit hu c khc (lactic, axetic). Cc axit c to thnh do qu trnh thy phn bng men trong thi gian bo qun bt hoc ht. axit ca bt m = 5,8 6,3.

Nm menGii thiu v nm men trong sn xut bnh mTn gi:Saccharomyces l mt chi nm men c s dng rng ri trong ngnh thc phm nh lm bnh m, sn xut cn. Saccharomyces c ngha l nm ng v l loi vi sinh vt duy nht uc sn xut vi quy m rt ln trn th gii.Phn loi:Ging [Chi] Saccharomyces c khong 40 loi (van der Walt, 1970) v cc loi trong ging ny c bit nhiu do chng c ng dng trong lm ni bnh, bia, ru, chng hin din nhiu trong sn phm c ng, t, tri cy chn, phn hoa,Mt s loi i din: Saccharomyces bayanus Saccharomyces boulardii Saccharomyces bulderi Saccharomyces cariocanus Saccharomyces cariocus Saccharomyces cerevisiae Saccharomyces chevalieri Saccharomyces dairenensis Saccharomyces ellipsoideus Saccharomyces martiniae Saccharomyces monacensis Saccharomyces norbensis Saccharomyces paradoxus Saccharomyces pastorianus Saccharomyces spencerorum Saccharomyces turicensis Saccharomyces unisporus Saccharomyces uvarum Saccharomyces zonatusTrong , loi c con ngi s dng ph bin nht l Saccharomyces cerevisiae, n c dng sn xut ru vang, bnh m v bia t hng nghn nm trc.c im hnh thi v kch thc Nm men saccharomyces c hnh bu dc, gn trn, kch thc khong 6 - 8 m x 5 6m. Nm men Saccharomyces cerevisiae c hnh cu hay hnh trng, c kch thc nh, t 5-14 mircomet. Saccharomyces l loi nm men thuc nhm c th n bo, gm c nm men chm v nm men ni:Nm men chm (lager): hu ht cc t bo khi quan st th ny chi ng ring l hoc cp i. Hnh dng ch yu l hnh cu.Nm men ni (ale): t bo nm men m v con sau khi ny chi thng dnh li vi nhau to thnh chui t bo nm men. Hnh dng ch yu l hnh cu hoc ovan vi kch thc 7-10 micromet.Nm men bnh m Nm men c dng sn xut bnh m thuc ging Saccharomyces, loi cerevisae, lp Ascomycetes, ngnh nm. Nm men Saccharomyces cerevisae c kh nng s dng glucose, galactose, saccharose, maltose nh ngun carbon, s dng acid amin, mui ammonium nh ngun nito. Chc nng chnh ca nm men l sinh kh CO2 lm tng th tch khi bt nho. Ngoi ra, cc sn phm ca qu trnh ln men c tch ly trong khi bt s to nn cc hng v c trng cho bnh m thnh phm.

Phn loi nm men dng trong sn xut bnh m Theo c tnh s dng Men lt: men dng cho sn xut bnh m lt (hm lng ng thp). Nhng chng men ny ch sng v pht trin trong mi trng c nng ng thp (nh hn 20%). Men ngt: men dng cho sn xut bnh m ngt (hm lng ng cao). Nhng chng men ny ch sng v pht trin tt trong mi trng c nng ng cao (cao hn 20%). Theo dng thu nhnTrong sn xut bnh m hin nay cc nc chu u, ngi ta s dng 3 dng nm men lm n bnh: Dng Nm men lng Dng Nm men nho (paste) Dng Nm men kh Yu cu cht lng nm men bnh mNm men saccharomyces cereviae dng cho sn xut bnh m phi m bo nhng yu cu sau: Ch tiu cm quan ca men p l mu vng sm, mt ngoi khng c chm en, khng c mi mc, mi l, c chc, d b, khng dnh tay. Ch tiu cm quan ca men kh l dng ht nh hay si ngn, mu vng sng, c mi thm c trng ca nm men. T bo nm men c kch thc ln, c kh nng pht trin mnh v chu c nhit cao. Hot lc maltase