基礎知識--酵母乐斯福酵母

1、YEAST . AND BREAD COMES ALIVE酵母给面包以生命乐斯福烘焙中心SACCHAROMYCES CEREVISIAE/酵母菌Yeast is /酵母是a living organism/一种生物组织an unicellular fungi/一种单细胞真菌Yeast is used in many major industries酵母在许多主要工业中运用- Distilling/酿酒业- Beer industry/啤酒业- Wine industry/葡萄酒业- Flavor industry/调味品业-Pharmaceutical industry/制药业- Food i

2、ndustry/食品工业- Cattle feed/饲料业- and Baking industry./烘焙行业YEAST IN HISTORY/酵母的历史Ancient civilisations (Egyptians, Greeks.)made bread using yeast yet not being aware of it./古代文明（埃及，希腊。）用酵母来做面包，但他们还没有意识到这一点。1860 : Louis Pasteur evidenced that live organisms caused fermentation to happen/1860年，路易。巴斯德证明生物

3、是导致发酵的原因。1872 : Max de Springer built the first yeast plant inParis./1872年， 母厂。，德，斯普林在巴黎建造了第一个酵Fermentation: C6 (without oxygen)H12O6 -CO2 + C2 H5 OH发酵： C6H12O6 -CO2 + C2 H5 OH （无氧发酵）Main purpose/主要功能 = leavening/发酵YEAST FUNCTIONS IN A DOUGH面团中酵母的功能pH decreasespH值降低Flavors and aroma are developped产生

4、口感和香味Gluten is mellowed/面筋成 熟 (maturing of the dough)FORMS OFYEAST/酵母的类型Compressed yeast/鲜酵母(in blocks or crumbled forms)成块状或粉末状Dry matter/干燥物质28/35 %Shelf life保质期4 to 6 周Storage/储存2 to 6cJ Easy to use/使用简便J Many applications/多种用途！Avoid direct contact with salt/避免与盐直接接触!Requires refrigeration for di

5、stribution and storage/在运输及储存中需要冷藏。FORMS OF YEAST酵母的类型Active dry yeast (ADY)活性干酵母Dry matter干燥物质Shelf life保质期2 yearsStorage Ambient常温保存92/93 %J Long shelf life/长保质期JAmbient storage/常温保存!Needs to be rehydrated at 35/38c/在35/38c时需再加水Conversion factor / 1 kg of ADY = 2,5 kg of compressed yeast (hydratio

6、n needs to be adjusted)转换比例：1公斤活性干酵母=2，5公斤鲜酵母（加水时需再做调整）FORMS OFYEASTInstant dry yeast (IDY)即发干酵母酵母类型Dry matter干燥物质Shelf life保质期2 yearsStorageAmbient常温保存94/96 %J Long shelf life/长保质期JEasy to use (no rehydration needed)/使用方便（不需重新加水）JAmbient storage/常温Conversion factor : 1 kg of IDY = 3 kg of compresse

7、d yeast (hydration needs to be adjusted)转换比例：1公斤即发干酵母=3公斤鲜酵母酵母的类型酵母酱干燥物质 19/21 %保质期 15 days储存 2 to 4c可用于各种自动操作需要特殊设备转换比例：1。5升酵母酱=1公斤鲜酵母（加水时须调整）不正确使用酵母带来的问题酵母是一种生命组织。如不正确使用，它会加速老化或自毁。这将会影响最终产品的质量。谷胱甘肽会溢出并弱化面筋。导致自毁的条件高温高湿度与氧气接触QUALITY CONTROL/质量控制The fermentometer发酵检测仪A GUARANTEEOF REGULARITY确保质量的稳定性W

8、HICH YEAST DO YOU NEED ?您需要何种酵母？FACTORS WHICH CONTROL YEAST ACTIVITY控制酵母活动的因素Temperature/温度pH/酸碱值Food supply/养分供应Water availability (osmotic pressure)水分（渗透压）Amount and conditions of the yeast酵母用量及使用条件HOW TO CHOOSE YOUR YEAST ?如何选择您的酵母？Dough system面团Time and temperature/时间及温度Technology/技术Acidity (pH

9、and TTA), presence of mould inhibitors酸度（ pH and TTA），会阻止发霉Sugar content, type of sugar糖分及糖的类型Natural occuring sugar in the flour (1 % of the flour weight)/面粉中自然含的糖分（面粉重量的1%）Maltose resulting of the starch broken down (action of the alpha and beta amylases)/淀粉分解产生的麦芽糖（阿尔法和贝塔淀粉酶的作用）TYPE OF SUGARS糖的类型

10、Sugar added in the formula(sucrose, invert syrup, HFCS, honey.)配方中加的糖（蔗糖，糖浆，蜂蜜等）。EFFECT OF THE TYPE OF SUGAR ON THEFERMENTATION/糖的类型对发酵的影响CO2280027002600250024002300220021002000(ml)Sugar (%)123457.510By Lesaffre Bakery DivisionGlucose Fructose MaltoseSucroseINFLUENCE OF THE SUCROSE DOSAGE ON THEFERM

11、ENTATION RATE/蔗糖含量对发酵速度的影响Standard yeast 3%/普通酵母3% Temperature 27c/温度 27ml CO210 9876543210030 60 90 120 150 180 210 240 270 300 MinutesBy Lesaffre Bakery Division0 % s u c r o s e ( h yd r .6 4 % )2 % s u c r o s e ( h yd r .6 4 % )5 % s u c r o s e ( h yd r .6 1 % )2 5 % s u c r o s e ( h yd r .5

12、4 % )SWEET DOUGH (20 % SUCROSE)甜面团（20%的蔗糖）ml140 120 100 80 60 40 20 00624 48 72 96 120 144 168 192 216 240 MinutesBy Lesaffre Bakery DivisionS ta n d a rdS w e e t d o u g hLEAN DOUGH/不含糖或含糖量低的面团ml120 100 80 60 40 20 00624 48 72 96 120 144 168 192 216 240 MinutesBy Lesaffre Bakery DivisionS ta n d a

13、 rdS w e e t d o u g hHig h a c tiv ityHAMBURGER BUNS./汉堡包HAMBURGER BUNS/汉堡包SPONGE WITH OSMOTOLERANT YEASTml含高糖酵母的中种面团120 100 80 60 40 20 006Minutes24 48 72 96 120 144 168 192 216 240 HAMBURGER BUNS/汉堡包SPONGE WITH STANDARD YEAST含普通酵母的中种面团ml100 90 80 70 60 50 40 30 20 10 006Minutes24 48 72 96 120 144

14、 168 192 216 240 HAMBURGER BUNS/汉堡包DOUGH WITH OSMOTOLERANT YEAST含高糖酵母的主面团ml14012010080604020006Minutes24487296120144168192216240HAMBURGER BUNSDOUGH WITH STANDARD YEAST含普通酵母的主面团ml120 100 80 60 40 20 006Minutes24 48 72 96 120 144 168 192 216 240 SPECIALITY YEASTS./特殊酵母Free flowing frozen yeast/易流动冷冻酵母

15、Dry matter干燥物质Shelf life保质期Storage储存75 %24 个月-20cApplication : frozen dough (especially recommanded for long shelf life products)使用方法：冷冻面团（特别适用于长保质期产品）Incorporated frozen in the dough/在冷冻状态下和入面团Slower activity during mixing/在搅拌过程中，作用缓慢Strains and biochemical composition are especially suited toinsur

16、e good stability in frozen dough/紧拉的组织和生化构成特别适用于保持冷冻面团的质量稳定性。Conversion factor : 1 kg of FY = 2,5 kg ofcompressed yeast转换比例：1公斤冷冻酵母=2，5公斤鲜酵母JJJDEACTIVATED YEAST/休眠酵母 A yeast with reducing power /带有还原力的酵母(high glutathione content)高谷胱甘肽含量 Glutathione is a naturally occuring reducing agent谷胱甘肽是一种天然还原剂E

17、xtensograph/延伸性记 ControlRS 1900,1 %RS 190RS 190录仪test0,2 %0,3 %控制R max80015,5640175201743019,5Extensibility可延长性DEACTIVATED YEAST休眠酵母Glutathione is a tripeptide (GLU - CYS - GLY)谷胱甘肽是一种三肽（ GLU - CYS GLY）Applications : deactivited yeast increases the dough extensibility使用方法：休眠的酵母提高面团的延展性。faster development in the mixer/搅拌中更快地形成面筋tearing and shrinkage are reduced/减少裂纹和折皱final appearance is improved/提高最终产品外观Yeast is one of the most important ingredient in the dough formula酵母是面团配方中最重要的成