TRNG I HC BCH KHOA TP.

HCM
KHOA K THUT HA HC
NGNH CNG NGH THC PHM

BO CO TH NGHIM CNG NGH CH BIN

BNH BCH QUY

Bui: Chiu th Su (06/03/2015)
Nhm: 5
H v tn: Trng Quc Tun 61104030
Phm L Diu Hin 61101147
Trn i Lan 61101758
GVHD: C Nguyn Th Nguyn

Ngy 13 thng 03 nm 2015

NH HNG CA THNH PHN NG I VI VIC HP PH NC V

S MM HA CA BNH COOKIE
Kiyoshi Kawai , Midori Toh , Yoshio Hagura
Tm tt
lm r nh hng ca ng ln s hp ph nc v lm mm bnh cookie,bi nghin
cu s dng ba loi ng (ng n, ng trehalose, v ng sorbitol)lm thnh phn
nguyn liu v o nhit lm mm (Ts) ca cc mu cookie c hm m khc nhau bng
phng php phn tch lu bin nhit. Ts gim tuyn tnh khi tng hm lng nc ca cc
mu cookie. Ti mi hm lng nc, Ts mu tng dn theo th t : ng trehalose> ng
n > ng sorbitol. Mt khc, glass transition temperature (Tg) ca ng hoc ng
alcohol( polyols ) s dng chun b cho bnh cng c nghin cu bng phng php
nhit lng qut. Mt mi quan h tuyn tnh c tm thy gia Ts ca mu cookie v Tg
ca ng hoc ng alcohol. Nhng kt qu ny cho thy ng ng mt vai tr quan
trng nh hng ti c tnh xp, mm ca cookie.
1

Gii thiu

Cc cu trc ca sn phm bnh kh ( v d nh: Cookie, bnh b, bnh quy,) thng

c c trng l tnh cht c hc. (Gallagher, OBrien, Scannell, & Arendt, 2003; Kawai,
Matsusaki, Hando, & Hagura, 2013; Singh, Singh, Sharma, & Saxena, 2003; Zoulias, Piknis,
& Oreopoulou, 2000). Khi hm lng nc trong sn phm bnh tng ln do vic hp ph
nc, s mm ha xut hin mt thi im c th. (Payne & Labuza, 2005a; Payne &
Labuza, 2005b; Roudaut, Dacremont, & Le Meste, 1998). Hin tng ny thng c gii
thch bi s chuyn i t dng cng sang mm do. Cc sn phm bnh kh thng trong
trng thi cng, do thy c tnh cht n hi. nhit cao hn nhit ca qu trnh
chuyn i t trng thi thy tinh sang mm do (Tg), sn phm s chuyn trng thi v th
hin tnh cht nht n hi. V Tg ca sn phm a nc gim khi hm lng nc tng,
vic hp ph nc c th l nguyn nhn dn n vic chuyn i t trng thi thy tinh sang
mm do ngay c khi nhit khng i. Do , vic hiu c nh hng ca hm lng
nc ln thc phm rt quan trng ( Bhandari & Howes, 1999; Kasapis, 2012; Roos, 1995 ).
Bnh Cookie hoc bnh b l sn phm ca hn hp c cha ng, ht tinh bt cha h
ha, mng li guten v cht bo. T quan im ny, Slade and Levine (1994) gii thch trng
thi ca cookie trong th trng thi bao gm ng cong Tg ( ch trng Tg gy ra bi nc)
ca dung dch ng sucrose nc, v ch ra rng cc loi bnh cookie c th di ng
cong Tg. Chevallier, Valle, Colonna, Broyart, and Trystram (2002) cng cho rng cc tnh
cht vt l ca bnh bch quy giu ng v giu cht bo ph thuc vo mi lin kt gia
ng v b. Nhng nghin cu ch ra rng ng cong Tg ca nguyn liu ng l mt yu
t quan trng trong vic tm nguyn nhn lm mm ca sn phm. Trong vi thp k qua,
ng cong ca ng hoc ng alcohol( polyols) c nghin cu su. nhng d liu
ny hu ch trong vic kim sot v d on thuc tnh lm mm ca sn phm bnh kh. Tuy
nhin, cc sn phm bnh gm nhiu thnh phn, v do s tng tc gia phn t ng
v cc thnh phn khc cn c a vo tnh ton.

Phn tch nhit qut vi sai (DSC) l mt phng php s dng rng ri xc nh Tg
ca vt liu v nh hnh. Cc DSC cho thy s thay i thu nhit ban u do s chuyn i
trng thi thy tinh. Khi mt sn phm a thnh phn nh bnh cookie hoc bnh quy c p
dng o lng DSC, phn ng thu nhit s din ra, do s tan chy ca cht bo, ng,
protein, v tinh bt c quan st trong mt phm vi nhit rng, v s thu nhit do qu
trnh bin i trng thi ca cc cht c s trng lp. Trong trng hp ny, phng php tip
cn c hc, chng hn nh phn tch nhit c hc ng lc (DMTA) v phn tch nhit c hc
(TMA) rt hu dng trong vic xc nhn qu trnh chuyn i trng thi thy tinh. c bit,
gi tr Tg thu c bng phng php tip cn c hc khng phi lc no cng ging vi
phng php DSC (Sandoval, Nuez, Mller, Valle, & Lourdin, 2009). Vi mc ch phn
bit s khc nhau gia cc gi tr Tg, s quan st Tg theo phng php c hc c m t l
nhit mm ha (Ts) trong bi nghin cu ny. Payne and Labuza (2005b) nghin cu s
nh hng ca hm lng nc i vi TS ca cc sn phm bnh xp chocolate bng cch s
dng DMTA. Trong nhng nghin cu trc y (Kawai, Toh, Sakai, & Hagura, 2012), s
nh hng ca hm lng nc trn TS ca bnh cookie lm bng tay c nghin cu bng
vic s dng phn tch lu cht bin nhit (TRA), c cho l mt trong nhng phng php
chnh phn tch nhit c hc TMA (Chang & Randall, 1992), nhit th nghim c hc nn
(Boonyai, Howes, & Bhandari, 2007), v cc giai oan phn tch qu trnh chuyn i
(Avaltroni, Bouquerand, & Normand, 2004). Cc nghin cu trc cho thy r rng nhit
TS ca bnh cookie gim gy ra bi vic hp ph nc. Tuy nhin, tc dng ca thnh phn
ng trn qu trnh lm mm ha cc sn phm bnh vn cha c nghin cu. Nh
cp trn, cu trc bnh cookie c c im nh mt ma trn tinh th ng (Chevallier et
al., 2002; Slade & Levine, 1994), v do thnh phn ng l mt yu t quan trng trong
vic kim sot v d bo v qu trnh lm mm ca bnh cookie.
Mc ch ca bi nghin cu ny l lm sng t tc ng ca thnh phn ng i
vi vic hp ph nc v c tnh mm ha ca bnh cookie. Vi mc ch ny, ba loi
ng (ng n, ng trehalose v ng sorbitol) c s dng lm nguyn liu v s
hp ph nc v qu trnh lm gim Ts ca cc mu cookie c nghin cu. Nguyn nhn
ti sao trehalose v sorbitol c dng trong vic chun b lm bnh cookie l v Tg ca
trehalose v sorbitol tng ng cao hn v thp hn sucrose (Kawai, Hagiwara, Takai, &
Suzuki, 2005; Roos, 1995). Thm vo , mt quan h gia Ts ca mu bnh v Tg ca ng
hoc ng alcohol ( polyols) c nghin cu, mc ch d on qu trnh mm ha
ca bnh cookie.
2
2.1

Nguyn liu v phng php

S chun b mu bnh cookie

Bt m, b lc, ng v trng mua ch a phng. Theo cc thng tin sn phm,

ng l ng ma c cha hn hp tng ng 1,2-1,6% glucose-fructose. Trehalose
dihydrate (> 98%) c cung cp bi Hayashibara Co., Ltd., Nht Bn. Sorbitol (> 98%)
c mua t Sigma-Aldrich Co., USA. Ba loi ng (ng n, ng c cha 40%
trehalose, v ng c cha 40% sorbitol trn khi lng tnh) c s dng. to ra bt
nho, ng hoc ng alcohol (polyols) (150 g), b lt (175 g), trng (50 g) v bt m (250

g) c pha trn khuy u ng nht. Thnh phn ca tng nguyn liu v ca bt cookie
c lit k trong Bng 1. V thuc th trehalose c s dng trong vic chun b l
dehydrate nn hm lng nc trong bt trehalose s cao hn so vi nhng nguyn liu khc.
Bt c bc bng bao nha, gi 4oC trong 1 ting, sau c a vo mt ct ( 30
mm _ 55 mm). Tin hnh nng bnh bng mt l kh (OFW-300S; As One Co., Osaka,
Japan). Bt bnh c t trn v nng v c nng 180oC khong 12 pht trong l.
Bnh cookie c lm lnh xung nhit phng, v sau ground homogeneously. Bt
bnh cookie c sy chn khng 60oC trong 16 gi loi b ht lng nc cn st li.
v sau hot ca nc (aw) c lu gi iu kin 25oC trong t nht mt tun. Cc aw
c iu chnh vi bo ha mui: LiCl (aw = 0,110), CH3COOK (aw = 0,225), MgCl2
(aw = 0,328) v K2CO3 (aw = 0,432). t nht ba mu th c chun b, v sau vic o
lng s c tin hnh.
BNG 1 : Thnh phn ca tng nguyn liu v ca bt cookie
Nc
Protein
Lipid
Carbonhydrate
s
B
15.8
0.5
83
0.2
ng
0.6
0
0
99.4
Bt m
12
8.2
1.7
77.6
Trng
76.1
12.3
10.3
0.3
Sorbitol
15.5
4.4
24.7
55
Trehalose
16.3
4.4
24.5
54.4
2.2

Khong
0.5
0
0.5
1
0.4
0.4

Hm m ca mu th bnh cookie

Hm m ca cc mu th cookie tnh bng cch sy ti khi lng khng i 105 C

trong 16 gi. Tt c cc mu th c thc hin trong ba ln v ly kt qu trung bnh.
2.3

o TRA ca mu th bnh cookie

TRA c thc hin bng cch s dng my o cu trc (CR-150; Sun Scientific Co.
Ltd., Tokyo, Nht Bn). Mt tch tn nhit c gn lin vi b mu ca my v h thng
nc tun hon (LTB-125; As One, Cng ty) c kt ni vi tch tn nhit. trnh nng
truyn n my, mt tm PTFE c t gia tch v b mu. Ngoi ra, pha trn ca
pittng (u = 5 mm) kt ni vi my c lm bng PTFE. Mt cp nhit in (loi K, u = 0,5
mm) c gn vo pha di ca tch tn nhit , v nhit c o bng cch s dng d
liu logger (TC-08; Pico Technology Ltd, Cambridgeshire, Anh). l cch xc nhn thit b
ny c th lm nng di y ca tch tn nhit khong 3,50C / pht trong phm vi nhit
t 200C 800C.
Cc bc thc hin o TRA c hin th trong hnh 1.Bt cookie (100-105 mg) c
t gia tm thp khng g trong mt ng thp, v nn 6-13 MPa .Tm thp hn c g
b v gn mng nhm vo di cng ca khun. Cc mu c y xung v dnh cht vo
tm phim (hnh 1 v 2).Phn mu d c t bn trong tch tn nhit trn b ca my
(hnh 1-3). Cc mu nn bng pit tng ti 80 N (khong 2 MPa), v gi 200C trong 1-3
pht. Sau , mu c nung nng ln n 800C, thi gian nn c ghi nhn bng phn mm
kt ni vi my o cu trc. ng thi, nhit tn nhit c ghi li sau mi giy.Nhit
tn nhit v mu c phn cch bi mng nhm do nhit tn nhit c th c coi

l nhit y ca mu. Khi lc nn bt u ti im m nhit ca mu t ti nhit

Ts , nhit c th c coi l Ts ca mu. Cc d liu nhit -thi gian o c cho
mt hm tuyn tnh (R2 > 0,9985), v d liu thi gian nn tng ng c bng cch s
dng hm tuyn tnh c c d liu nhit . Tt c cc th nghim c thc hin trong
ba ln v ly kt qu trung bnh.

Hnh 1 : S ca cc bc phn tch lu bin nhit

2.4

o lng DSC ca ng hoc hn hp ng alcohol

xc nh Tg ca ng hoc hn hp ng alcohol c s dng trong bnh

cookie,chun b ng kt tinh hoc hn hp ng alcohol nh ng kh c chun b.
ng hoc hn hp ng alcohol c ha tan trong nc ct v 10% (w/w) dung dch
nc c chun b trong l thy tinh. Dung dch ny c t trong mt t ng (khong
25oC) trc khi c ng kh. Vic chun b cho s ng lnh c t trong mt ni lm
mt v sy chn khng ti p sut <70 Pa vi nhit tng t 40oC n 20oC, trong khong
thi gian 48 gi. Cc mu ng kh s c ct gi trong cc l cho ti khi s dng.
Tg ng hoc hn hp ng alcohol kt tinh c nghin cu bng cch s dng DSC
(DSC120; Seiko Instruments Inc., Tokyo, Japan). Bt nhm c s dng nh mt ti liu
tham kho , nhit v dng nhit c iu chnh bng indium v chng ct nc. Mu th
(4 12 mg) c t trong 1 cho nhm. loi b ht lng nc cn li trong mu, cc
mu th trong cho s c gi li 60oC trong 18 gi trong bnh ht chn khng (<8 kPa).
Sau , cc mu th kh hon ton s c gi kn trong cho, Qut nhit c thc hin ti
5oC/ pht nhit t 0oC ti 100oC. V ng sorbitol kt tinh trong qu trnh mt nc,
nn sorbitol kt tinh s c nu chy trc tin bng qut nhit, sau qu trnh chuyn i
thy tinh s c thc hin bng vic qut nhit th hai sau khi lm mt ti khong 00C. Cc
mu th khc s c un nu n mt nhit ln hn Tg trong ln qut nhit u tin mc
nh thit lp li qu trnh nhit ca mu thy tinh (Kawai et al., 2005), v Tg ca chng s
c nghin cu bng vic qut nhit th 2 sau khi lm mt ti khong 00C. DSC
thermogram c phn tnh bng vic s dng phn mm tng tc vi DSC. Tt c mu th
s c thc hin trong 3 ln v ly kt qu trung bnh.

3
3.1

Kt qu v tho lun
Qu trnh hp ph nc ca cc mu cookie

Hnh 2 : ng hp ph nc ng nhit ca mu cookie.

Qu trnh hp ph nc ca cc mu cookie c th hin trong hnh 2. Cc ng
trong hnh thu c bng cch thay cc d liu vo phng trnh Brunauer-Emmett-Teller
(BET) (Eq. 1)

Trong W, Wm v C i din cho hm lng m (g-H2O/100 g- DM), hm lng

m ca lp (g-H2O/100 g-DM) v hng s nng lng ca vic hp ph nc. Phn tch
BET trc y s dng cho cc sn phm bnh m kh c kh nng hp ph nc ln ti aw =
0.45 (Arogba, 2001; Balasubrahmanyam & Datta, 1994; McMinn, McKee, & Magee, 2007;
Palou, Lpez-Malo, & Argaiz, 1997). Phng trnh BET m t thnh cng qu trnh hp
ph nc ca cc mu th cookie (R2 > 0.9986) v cc gi tr Wm v C thu c th hin
trong hnh 2. Bit rng cc gi tr Wm v C ca sn phm bnh ph thuc thnh phn
(Balasubrahmanyam & Datta, 1994; Palou et al., 1997) v iu kin nng bnh. (McMinn et
al., 2007). Cc gi tr Wm v C thu c trong nghin cu ny u trong phm vi quan st
ca cc nghin cu trc (Wm = 1,41-4,46 v C = 3,62-26,17).

3.2

Qu trnh mm ha ca cc mu th bnh cookie

Hnh 3 : Kt qu ca php o TRA cho cc mu Cookie dng trehalose

Kt qu c trng ca vic o lng TRA cho cc sn phm trehalose c th hin
trong hnh 3. trnh vic trng lp d liu, aw = 0,110, 0,225, 0,328 v c chuyn ln
0,75 MPa, 0,5 MPa, v 0,25 MPa,theo cc gi tr tng ng. Cc mu cho thy s gim
nhiu trong c hc p lc theo mt nhit nht nh, v sau gi tr Ts c th c xc
nh t thi im khi pht. iu ng ch l Ts gim khi tng aw ca mu th do nc n
hi. C s gim nh trong c hc p lc khi tng trong phm vi nhit t 200C n 300C, do
s tan chy ca cht bo (Ma, 1990; Roos, 1995). C hc p lc tng dn khi nhit tng,
nhit trn 400C, bi v s gin n nhit (Chang & Randall, 1992).
Mt p lc nn ti a thc t (80 N = xp x 2 MPa) c s dng o lng, v
mc suy gim p lc gy ra bi s mm ha tng theo s tng ca p lc u vo, iu
cho php quan st r rng v qu trnh lm mm. Nu cc p lc nn gim, Ts c th chuyn
sang mt nhit cao hn mt cht. V d, Boonyai et al. (2007) iu tra cc Ts sa bt tch
kem bng cch s dng kim tra nhit c hc nn, tng ng v mt nguyn tc ca TRA.
h chng minh rng Ts quan st ti 10 N cao hn mt cht (khong 50C) so vi 20-50 N.
hiu r qu trnh suy gim Ts ca cc mu th bnh cookie, Ts c xu hng chng
li hm lng nc trong hnh 4. Ts gim tuyn tnh vi s gia tng hm lng nc trong
phm vi o lng, v qu trnh c m t bng mt hm tuyn tnh (R2> 0.9755). iu
ny ging vi cc nghin cu trc y (Kawai et al., 2012; Payne & Labuza, 2005b). Cc TS
ca mu th bnh cookie ng hi thp (khong 50C) hn so vi nhng nghin cu trc
(Kawai et al., 2012). iu ny c th l do s khc bit trong thnh phn bnh cookie. em
s khc bit ca trong thnh phn bnh vo tnh ton, cn lu rng hm lng b lm gim
TS ca bnh cookie.

Hai thng s (A = dc, B = tung ) thu c bng hi quy tuyn tnh c th

hin trong hnh 4. C th thy rng thnh phn t nh hng n gi tr A (ph thuc hm
lng nc ca Ts) gia cc mu sn phm bnh cookie. Mt khc, gi tr B (dnh khan Ts)
ph thuc nhiu vo cc mu bnh cookie. Cc gi tr tng dn theo th t ca cc mu bnh
cookie trehalose > sugar > sorbitol cookie. iu ny c th lin quan n cc Tg ca ng v/
hoc hn hp ng v ru s c trnh by phn sau.
T nhng kt qu ny, cc iu kin lm mm cc mu Cookie c th tin on c.
V d, cc hm lng ca m ti cc mu ng, trehalose, v cookie sorbitol mm ha
250 C c tnh ton l 5.04, 5.81, v 3,91 (g-H2O / 100 g-DM), tng ng. Hn na, bng
cch s dng phng trnh. (1), cc hm lng nc tng ng vi aw = 0,421, 0,444, v
0,316. Vic b sung cc vt liu Tg cao nh trehalose c th ci thin qu trnh mm ha gy
ra bi hp ph nc. Ngc li, vic b sung vt liu Tg thp nh sorbitol c th duy tr mt
trng thi do ngay c di mt iu kin aw thp. Nhng kt qu ny gi rng kt cu
bnh c th c c trng bi Tg ca thnh phn ng.
3.3

Mi quan h gia Ts bnh cookie v Tg ca ng v/ hoc hn hp ru ng.

Nh cp trn, mt sut rng s mm ha ca bnh cookie c th c c

trng bi s chuyn i ca thy tinh ng (Chevallier et al., 2002; Slade & Levine, 1994).
hiu c Mi quan h gia Ts bnh cookie v Tg ca ng v/ hoc hn hp ru
ng. Tg khan ca ca ng v / hoc hn hp ru ng c nghin cu bng cch
s dng DSC.

Cc gi tr Tg (trung bnh SD, n = 3) cao hn theo th t ng trehalose (77,7 2,20 C),

ng mt mnh (66,4 0,90 C), v ng sorbitol (15,3 3,90 C). Cc gi tr Tg l ph hp
tt vi nhng t l tng ng vi sucrose- trehalose (760 C; Roe, 2005), sucrose (620 C Roos,
1995 v 680 C; Kawai et al, 2005), v sucrose-sorbitol (180 C; Seo et al, 2006). Nh cp
trn, loi ng c s dng trong nghin cu l sucrose c cha 1,2-1,6% glucosefructose theo th t tng ng trong hn hp. Tuy nhin, c rt t tc dng ca glucosefructose i vi Tg ca sucrose. Hn hp Trehalose v Sorbitol ng nht vi sucrose trong
trng thi v nh v cc phn t ging nhau v hydrophilicity cao. Trehalose c Tg cao nht
(1130 C; Kawai et al, 2005) trong nhm disaccharide, v do Tg ca sucrose tng ln m
khng c giai on tch. Ngc li, sorbitol thp hn nhiu Tg (- 90 C; Roos, 1995) so vi
sucrose, v Tg ca nguyn liu carbohydrate gim khi gim trng lng phn t. Ngoi ra, Tg
ca ru ng thp hn so vi ng mi trng lng phn t. Nh vy, sorbitol lm
gim mnh Tg ca sucrose.
Ts khan ca mu cookie c xu hng chng li Tg khan ca ng v / hoc ru ng
hn hp trong hnh. 5. Cn lu rng Ts ca cookie tng tuyn tnh vi s gia tng trong Tg
ng cc hn hp v / hoc ru ng. Kt qu ny cho thy rng Ts cookie c th l c
trng bi s Tg ng v / hoc ru ng hn hp. C mt s lng ln cc sn phm v
Tg ca ng v / hoc ru ng nguyn liu v hn hp ca chng nh cp trn, v
chng s c ch cho vic d on Ts ca cookie.
Mc d nghin cu ny kho st s nh hng ca thnh phn ng trn Ts ca cookie,
c mt ngh rng loi v lng cht bo nguyn liu (Borwankar, Frye, Blaurock, &
Sasevich, 1992), cng l yu t ng k. Ngoi ra, mc d nn Cookie c s dng nh cc

mu trong nghin cu ny, cc tnh cht c hc cookie cng c th b nh hng bi xp

khng ng nht ca n (Kasapis, Sablani, Rahman, v AL-Marhoobi, 2007). Nhng kha
cnh s l trng tm ca nghin cu trong tng lai.

II. QUI TRNH CNG NGH:

Trng

Ra
V
p v

ng

nh ni

B, shortening
nh kem
Bt m
Bt ni

Nho trn

Mui
nh hnh
Vani

Nng

Lm ngui

Bnh bch quy

Quy trnh th nghim :

Bc 1: Chun b nguyn liu
Cng thc nguyn liu c bn lm bnh bch quy
Nguyn liu
Bt m
ng xay
Trng
B
Shortening
Bt ni
Vani
Mui
Tng

T l
40%
26%
13%
10%
10%
0.6%
0.05%
0.1%

Khi lng (g)

185
120
60
46
46
2.8
0.23
0.46
460.49

Trng ra sch ,p b v. Cho trng vo my nh bng sau cho ng vo nh

tan.
Tip theo cho b,shortening v nh to hn hp kem.
Trn u bt m , bt ni , vani , mui vi nhau .

Bc 2 : Nho trn bt
-

Bt l nng nhit 1750C. khay vo l cho nng khay.

Sau cho hn hp kem vo ci trn bt. Cho t t hn hp bt vo bt my trn ,thi
gian trn khong 3 pht.

Bc 3 : nh hnh bnh
-

Tri giy lt vo khay qut du ln giy chng dnh.

Cho bt vo ti nilon, nh hnh bnh vo khay.

Bc 4 : Nng
-

Cho khay vo l nng. i n khi bnh chn vng u hai mt ly bnh ra.
Lm ngui ri tch bnh ra khi khay.

III. KT QU
Trc khi nng bnh :
-

Khi lng nguyn liu vo : 460.49 g

Khi lng bt sau khi nho trn : 455 g.
Lng hao ht : 460.49 455 = 5.49 g
Phn trm hao ht : 5.49/460.49*100 = 1.2 %
L do hao ht : thao tc th nghim ( cn ) cha chnh xc ; do b, shortening, hn hp

kem cn dnh vo dng c ng.Trong khi nho trn mt lng bt b ri ra. Mt lng nh
bt nho cn dnh trn thnh my nho trn.
Sau khi nng bnh :
-

Khi lng bnh sau nng : 372.78 g

Nu cho hm m ca khi bt nho : 20%.
Khi lng cht kh trong bt nho : 455*0.8 = 364 g
Hm m trong bnh bch quy thnh phm phi < 4%
Khi lng cht kh trong bnh : 372.78 * 0.96 = 357.86 g
Lng hao ht : 364 357.86 = 6.14 g

L do hao ht : trong qu trnh nng bnh, lng cht kh khng i ch c nc bay hi.
Vy lng hao ht l do bt cn dnh trong ti , khun nh hnh; bnh ly ra b dnh khay.
Nhn xt :
-

Trong qui trnh sn xut bnh bch quy qu trnh nho trn bt l quan trng nht v n
quyt nh tnh cht sn phm. Bt nho bnh bch quy phi ti xp, m bo khi p to
hnh bt c nh c hnh dng , sc nt khi to bt nho c mng gluten yu nn cn

phn tn u bo, ng, nc, trong bt m.

Sn phm to thnh c hoa vn r nt, khng b bin dng, c mi thm.Nhng do to
hnh khng u nn bnh chn khng u. C bnh mu nu sm( do to hnh nh,
mng ) bnh cn trng,mm ( hnh dng to,dy phi nng li).