1 THE BASICS OF FROZEN YEAST-LEAVENED LAMINATED DOUGHS冷冻酵母的基础-膨胀层状面团 ROY CHUNG BAKERY CONSULTANT US WHEAT ASSOCIATES SINGAPORE 2 LEAVENING ACTION膨胀作用 Baking characteristics from wet gluten湿面筋产生烘焙特性 Layered structure from unbaked material分层结构由非烘焙物质产生 Carbon dioxide from the yeast由酵母产生的二氧化碳 FROM THREE SOURCES:三个来源 3 BAKING CHARACTERISTICS FROM WET GLUTEN 湿面筋产生的烘焙特性 GLUTEN EXPANDS ENORMOUSLY ON BAKING, DEPENDING ON:面筋在烘焙过程中产生巨大扩展，由于 Strength of the gluten面筋强度 Development of the gluten面筋延展性 Baking temperature焙烤温度 4 VOLUME ATTAINED DURING BAKING焙烤中达到的体积 VOLUME ATTAINED DURING BAKING INCREASES AS:烘焙中达到的体积增加是由于： Gluten forming potential of flour increases面粉中面筋成型能力增加 Gluten development increases 面筋延展性增加 Baking temperature increases 焙烤温度增加 5 GAS RESPONSIBLE FOR VOLUME INCREASE气体会引起体积的增大 Water vapor from the dough water由面团中水产生的水蒸气 Fat layers in the structure acts as barriers against which water vapor can exert pressure结构中的油脂层充当了水汽蒸发的障碍 Expansion of the air cells in the proofed dough发酵面团中气室的扩展