The basic technological process of biscuit production is:
Pretreatment of raw and auxiliary materials, dough preparation, dough rolling, forming, baking, cooling, finishing, packaging, and storage. However, the recipes, processes, feeding sequence and operation methods of various types of biscuit production processes are different.
1. Pretreatment of raw and auxiliary materials:
Bring all the raw and auxiliary materials of this product into the workshop, and use them after sieving.
Second, the preparation of the dough
This is a more critical step. In the general biscuit manufacturing process, the choice of raw materials accounts for 50% of the factors that determine the success. Secondly, powder mixing operations accounted for 25%, baking accounted for 20%, while other rolling and forming accounted for only 5%. Because the preparation of the dough not only determines the flavor, taste, appearance, shape and color of the finished product, but also directly affects whether the next process can proceed normally.
1. Preparation of crisp dough (including cookies)
Crispy or sweet crispy dough is commonly called cold powder. This kind of dough requires a greater degree of plasticity and limited viscoelasticity. The finished product is crispy biscuits. Because the shape of this kind of biscuit is stamped with an impression die or rolled into embossed markings, it is not only required that the dough has a certain binding force when rolling into the dough, so that the machine can operate continuously and not stick to the rollers and models, but also require the finished product. The relief pattern is clear. The formation of gluten will increase the elasticity and strength of the dough, reduce its plasticity, and cause the toughness and deformation of the formed cake. Moreover, the film formed by the gluten will cause the surface to swell and bubble during the baking process.
2. The characteristics of tough dough (including crispness)
Compared with crispness, tough dough has the following characteristics:
A. The sugar and oil are relatively low, and gluten is easy to form when the powder is adjusted;
B. The product is required to have a small volume and mass, a crisp taste, that is, a large swelling rate, and a finely layered structure;
C. Due to cost characteristics, the processing technology and crispness are different, such as: multiple calendering operations and stamping molding;
According to the above characteristics, the characteristics of the tough dough should be: the gluten of the dough is not only fully formed, but also has strong extensibility, plasticity, moderate binding force and soft and smooth properties, and the strength and elasticity should not be too large.
Third, the preparation of soda biscuits
In the production of biscuits, sometimes in order to improve the effect of fermentation, a part of flour and water, plus yeast and other additives are first mixed into dough (called middle seed), and fermentation is carried out for a longer period of time. Then add the remaining flour and auxiliary materials to formally adjust the flour. Finally, fermentation, plastic surgery and haircut are carried out. This kind of fermentation method is often used in soda biscuits. The purpose is to allow the yeast to fully multiply in the dough through a long time of standing, so as to increase the potential of dough fermentation. At the same time of fermentation, the metabolites of wild fermentation: lactic acid, acetic acid and alcohol produced by yeast fermentation will dissolve and denature the dough muscles. The carbon dioxide produced during fermentation makes the dough bulky and makes the gluten network in a stretched state. When it continues to expand, the gluten network breaks due to the expansion force exceeding its tensile limit, causing the dough to collapse again. This fermented gas The relaxation effect also promotes changes in the properties of the dough gluten, and ultimately reduces the dough elasticity to an ideal program.
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