烘焙食品加工與檢驗

前言
任務1 餅干的加工....................................................................................................................................................
1
任務1-1 酥性餅干的加工....................................................................................................................................
1
任務1-2 韌性餅干的加工....................................................................................................................................
9
任務1-3 曲奇餅干的加工..................................................................................................................................19
任務1-3-1 綠茶曲奇餅干的加工...................................................................................................................19
任務1-3-2 雙色曲奇餅干的加工...................................................................................................................26
任務1-4 薄脆餅干的加工..................................................................................................................................32

任務1-4-1 芝麻薄脆餅干的加工...................................................................................................................32
任務1-4-2 巧克力薄脆餅干的加工...............................................................................................................38
任務2 蛋糕的加工..................................................................................................................................................45
任務2-1 清蛋糕的加工......................................................................................................................................45
任務2-1-1 海綿蛋糕的加工...........................................................................................................................45
任務2-1-2 天使蛋糕的加工...........................................................................................................................54
任務2-1-3 戚風蛋糕的加工...........................................................................................................................62
任務2-2 油蛋糕的加工......................................................................................................................................70
任務2-2-1 磅蛋糕的加工...............................................................................................................................70
任務2-2-2 大理石花紋蛋糕的加工...............................................................................................................78

任務3 面包的加工..................................................................................................................................................85
任務3-1 花式面包的加工..................................................................................................................................85
任務3-1-1 椰香欖形面包的加工...................................................................................................................85
任務3-1-2 辮子面包的加工...........................................................................................................................92
任務3-1-3 菠蘿面包的加工.........................................................................................................................100
任務3-2 主食面包的加工................................................................................................................................107
任務3-2-1 雙色吐司的加工.........................................................................................................................107
任務3-2-2 枕形方包的加工.........................................................................................................................114
任務3-2-3 法式面包的加工.........................................................................................................................120

任務4 其他糕點的加工........................................................................................................................................127
任務4-1 比薩的加工........................................................................................................................................127
任務4-1-1 彩椒肉醬比薩的加工.................................................................................................................127
任務4-1-2 香腸比薩的加工.........................................................................................................................135
任務4-2 泡夫的加工........................................................................................................................................141
任務4-2-1 奶油泡夫的加工.........................................................................................................................141
任務4-2-2 咖啡酥皮泡夫的加工.................................................................................................................149


目錄
任務4-3 奶油起酥、混酥糕點的加工.............................................................................................................155
任務4-3-1 蘋果酥的加工.............................................................................................................................155
任務4-3-2 巧克力核桃酥的加工.................................................................................................................162

任務4-4 月餅的加工........................................................................................................................................169
任務4-4-1 廣式月餅的加工.........................................................................................................................169
任務4-4-2 蘇式月餅的加工.........................................................................................................................177

任務5 烘焙食品的檢驗........................................................................................................................................184
任務5-1 餅干pH 值的測定..............................................................................................................................184
任務5-2 面包比容的測定................................................................................................................................188
任務5-3 面包標簽的判定................................................................................................................................191
任務5-4 餅干凈含量的判定.............................................................................................................................194
任務5-5 餅干中水分的測定.............................................................................................................................197
任務5-6 月餅餡料含量的測定.........................................................................................................................201
任務5-7 酸度的測定........................................................................................................................................204
任務5-8 堿度的測定........................................................................................................................................207
任務5-9 粗脂肪的測定....................................................................................................................................211
任務5-10 蛋白質的測定..................................................................................................................................215
任務5-11 總糖的測定......................................................................................................................................220
任務5-12 二氧化硫殘留量的測定...................................................................................................................224
任務5-13 酸價的測定......................................................................................................................................228
任務5-14 過氧化值的測定...............................................................................................................................232
任務5-15 餅干、面包菌落總數(shù)的測定...........................................................................................................235
任務5-16 大腸菌群的測定...............................................................................................................................240
任務5-17 餅干、面包霉菌及酵母的測定.......................................................................................................244

附錄...........................................................................................................................................................................249
附錄A 法定計量單位的選擇和檢查方法........................................................................................................249
附錄B 凈含量標注字符高度的要求和檢查方法............................................................................................249
附錄C 允許短缺量...........................................................................................................................................249
附錄D 大腸菌群最可能數(shù)（MPN）檢索表...................................................................................................250

參考文獻...................................................................................................................................................................251