1.

Tng quan v sn phm

1.1.

Gii thiu bnh cracker

Bnh cracker l loi bnh bch quy thng c lm t bt m, qua qu trnh cn, ct to hnh,
to thnh bnh vi nhiu hnh dng v kch thc khc nhau. Bnh c hm lng ng v cht
bo thp, hm lng protein cao, to nn mng gluten vng chc, ph hp vi qu trnh cn ct.
Bnh cracker l thc phm dinh dng rt tt cho sc khe, dng n ngay thun li d tr
v du lch.
Bng. M t sn phm
c im
Tn sn phm
Nguyn liu

Ni dung
Bnh cracker
Bnh c m thp, thng c hnh ch nht

c tnh

Bnh c cu trc xp va phi, gin, khi cn bnh khng v

i tng s dng

nt m tan trong ming.

Dng cho mi ngi v cng ph hp vi ngi n king
Bnh c bc thnh tng gi nh bng bao plastic, xp

Quy cch bao gi

trong cc hp hay ti carton.

Ni kh ro, thong mt, trnh nh sang trc tip.

iu kin bo qun, lu tr
1.2.

Ch tiu cht lng

Bnh cracker thuc loi bnh bch quy, c quy nh trong TCVN 5909: 1995
Bng. Ch tiu cm quan bnh cracker
Tn ch tiu

Yu cu

1. Hnh dng bn ngoi

Bnh c hnh dng theo khun mu, vn hoa r nt. Bnh khng
b bin dng, dp nt. Khng c bnh sng.

2. Mi v

Bnh c mi thm c trng ca tng loi.

3. Trng thi

Dn, xp, mn mt.

4. Mu sc

Mu c trng theo tn gi tng loi bnh, khng c vt chy

en.

5. Tp cht l

Khng c

Bng. Ch tiu ha l bnh cracker

Tn ch tiu

Mc

1. m, %, khng ln hn

2. Hm lng protein, %, khng nh hn

3,7

3. Hm lng cht bo, %, khng nh hn

20

4. Hm lng ng ton phn (sacaroza), % khng nh hn

15

5. Hm lng tro khng tan trong axit HCl 10%, %, khng ln hn

0,1

6. kim, o (), khng ln hn

Nu s dng cht ngt tng hp th phi c s ng ca B y t. Nhng ngoi nhn phi ghi
hm lng cht ngt tng hp dng trong bnh bch quy.
Bng. Ch tiu vi sinh bnh cracker
Tn ch tiu

Mc

1. Vi khun hiu kh gy bnh

Khng c c

2. E coli

Khng c c

3. Cl ferfringens

Khng c c

4. Tng s vi khun hiu kh, VK/gr, khng ln hn

5.103
102

5. Coli forms, con/g, khng ln hn

6. Nm mc sinh c t

Khng c c

7. Tng s nm men, con/g, khng ln hn

102

2. Tng quan v nguyn liu

2.1.

Nguyn liu chnh

2.1.1. Gii thiu chung v bt m

Bt m l thnh phn nguyn liu to cu trc c bn ca bnh cracker. Protein ca bt m to
thnh khi keo do, n hi c kh nng gi kh v to thnh cu trc xp khi nng. y l tnh
cht rt c bit ca bt m m cc loi ng cc khc khng c.
Bng. Thnh phn dinh dng chnh ca bt m trong 100g n c [1]
Thnh phn
Nc
Nng lng
Protein

n v
g
KCal
KJ
g

Hm lng
14
346
1446
10,3

Thnh phn
Lipid
Glucid
Cellulose
Tro

n v
g
g
g
g

Hm lng
1,1
73,6
0,3
0,7

Ngoi ra, bt m cn cha nhiu cht khong v vitamin

Glucid bt m: l thnh phn ch yu trong bt m. Glucid to nn cu trc xp, to
ngt, mu sc v mi thm cho bnh.

 Tinh bt: amilose, amilopectin

Dextrin: sn phm ca qu trnh thy phn tinh bt ca h enzyme amylase
Cellulose, hemicellulose
Cc loi ng: glucose, fructose, maltose, saccharose
Bng. Thnh phn cc loi glucid trong bt m [1]
Glucid
T l (%)

Tinh bt
80

Dextrin
1-5

Cellulose Hemicellulose ng
0,1 2,3
2-8
0,6 1,8

Protein bt m: ng vai tr chnh trong vic to cu trc cho bnh

Albumin
Globulin
Gliadin
Glutenin: c trng cho n hi ca bt nho, khi ngm nc c kh nng to khun
do, dai, n hi.
Gluten l sn phm ca qu trnh nho trn bt m vi nc. Ra bt m, tinh bt tri i, cn
li khi do gi l gluten t.
Gluten gi li bng kh trong qu trnh nng to ra cu trc xp v cm gic ngon ming cho
sn phm.
Cht lng gluten nh hng rt ln n cu trc bnh. S lng gluten khng nh hng n
cht lng, tuy nhin hm lng gluten cao lm tang m cho bt nho.
Gluten ca bnh cracker vng chc v kh cng ra nhng rt mm do.
Lipid bt m: Trong bt m c khong 0,4 0,7% phosphatide thuc nhm lecithine, l
cht bo ho nc, c hot tnh b mt cao, nh ha tt nn c tc dng lm tang cht lng
bnh. Trong qu trnh bo qun, cht bo d b phn hy, gii phng acid bo t do, nh hng
n acid v v ca bt.
Enzyme: Trong bt m cng c h enzyme nh trong ht la m nhng hm lng v
hot khc nhau ty tng loi bt. C 2 loi chnh:
Enzyme thy phn protein: protease v polipeptidase
Enzyme thy phn tinh bt: amylase (thy phn tinh bt thnh dextrin), amylase
(thy phn tinh bt thnh glucose, maltose, dextrin).
2.1.2. Ch tiu cht lng
Ch tiu cht lng ca bt m c quy nh trong TCVN 4359: 1996
2.2.

Nguyn liu ph

2.2.1. Trng g
Bng. Cu to ca trng g
Cu to
Hm lng (%)

V
10

Lng trng
60

Lng
30

Bng. Thnh phn dinh dng chnh ca trng g trong 100g n c [1]
Thnh phn
Nc
Nng lng
Protein

n v
g
KCal
KJ
g

Hm lng
72
166
693
14,8

Thnh phn
Lipid
Glucid
Cellulose
Tro

n v
g
g
g
g

Hm lng
11,6
0,5
0
1,1

Vai tr ca trng g trong sn xut bnh:

Tng gi tr dinh dng.
ng vai tr lm n xp, tng bo, mi thm cho bnh.
L cht to mu: Carotenoid.
To bt: mt cht keo l lng (bt c bao quanh bi lng trng trng).
Ch tiu cht lng ca trng g c quy nh trong TCVN 1858 : 1986
2.2.2. Tinh bt bp
Tinh bt bp l sn phm bt c lm t cc ni nh (phn li ca ht) ca ht bp, c sn
xut qua qu trnh ngm, nghin, tch lc v sy kh. Tinh bt bp c s dng cho nhiu iu
trong nu n, nhng ph bin nht l s dng nh mt cht kt dnh v cht lm c trong cc
mn n khc nhau. Khng ging nh bt m, tinh bt ng thc s tr nn nh hnh r rng khi
nu chn.
Bt bp c dng lm bt ph tr trong sn xut bnh., tng nht dung dch, tng ha tan
ng.
Ch tiu cht lng ca tinh bt bp c quy nh trong TCVN 9939 : 2013
Bng. Thnh phn dinh dng chnh ca bt bp trong 100g n c [1]
Thnh phn
Nc
Nng lng
Protein

n v
g
KCal
KJ
g

2.2.3. Bt n
Sodium bicarbonate NaHCO3

Hm lng
12
361
1511
8,3

Thnh phn
Lipid
Glucid
Cellulose
Tro

n v
g
g
g
g

Hm lng
4
73
1,5
1,2

Bt ni c mu trng, rt mn v tc dng chnh l lm tng th tch ca bnh gip bnh phng,

n khi tip xc vi nc v nhit (qu trnh nng) do gii phng kh CO2.
NaHCO3 Na2CO3 + CO2 + H2O
Kh CO2 sinh ra khng mu, khng mi n khng nh hng xu n cht lng bnh, mt khc
cn lm bin tnh tinh bt gip bnh c mu vng ti.
Ch tiu cht lng ca bt n c quy nh trong TCVN 3289 : 1980
2.2.4. Cht bo
Vai tr chung ca cht bo trong sn xut bnh:
To mi v c trng cho bnh
Lm mm bnh nng v to cm gic tan trong ming
To cu trc n, xp cho bnh
Thc y phn ng Maillard
B
Thu nhn t vng sa, hm lng bo cao trn 80%.
Ch tiu cht lng ca b c quy nh trong TCVN 8434 : 2010
Shortening
Shortening l mt loi cht bo dng rn c sn xut t du thc vt, chng hn nh u tng,
du ht bng. Shortening c tnh do mu trng c, xp, b mt bng, lin khng b nt, nhit
nng chy cao.
Shortening c c do qu trnh hydro ha cc acid bo, trong cc nguyn t hydro c cng
thm vo cc acid bo cha no dng lng to nn cc acid bo no c dng rn. Thnh phn ca
shortening ch c hn hp cc loi du c v cht bo qun.
Ch tiu cht lng ca shortening c quy nh trong TCVN 6048 : 1995
Lecithin
Lecithin l cht bo, tan phn no trong nc, ot ng nh mt thnh phn nh tng ha gip
gluten n hi tt hn, lm tng cht lng bt nho v bnh nng.
2.2.5. Nc
Nc dng sn xut phi t cht lng theo quy nh.
Theo QCVN 01:2009/BYT/Q quy chun quc gia v cht lng nc n ung.
2.3.

Gia v

2.3.1. ng

Trong sn xut bnh, ng c dng ch yu l ng saccharose. ng tan nhiu trong

nc, thng nng chy 180oC.
Vai tr ca ng:
To v ngt, to cu trc, mu sc, hng v thm ngon cho bnh.
Nguyn liu cung cp cho phn ng maillard, caramel.
Lm mm bt, gim s trng n ca protein.
ng c gi tr dinh dng cao, to nng lng cho c th.
Ch tiu cht lng ca ng ct trng c quy nh trong TCVN 6959 : 2001
2.3.2. Mui
Mui n (NaCl) c tc dng lm gluten cht li v tng kh nng ht nc, cng thy phn
protein gim i r rt.
Ch tiu cht lng ca mui n c quy nh trong TCVN 3974 : 1984
TLTK
[1] B Y t, Vin dinh dng, Bng thnh phn thc phm Vit Nam, Nh xut bn Y hc, 2007