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Samenvatting Bakkerijtechnologie
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VM1408 Product TechnologyBakkerijtechnologie
Powerpoints en colleges uitgewerkt
Les 1 week 2
1 Assortiment en sector
- Brood; wit, bruin, spelt,……….
- Banket; cake, koek, biscuit, bladerdeeg, taart, wafels, soezen….
Wanneer is iets brood en wanneer banket?
- Binnen de HAS hanteren we als verschil het gebruik van Gist.
- Alles waar gist in verwerkt zit valt onder brood, alles waar geen gist in zit
onder banket.
➔ Er zijn twijfelgevallen vb. croissants, danish en sodabread.
Sector bakkerij en zoetwaren
, VM1408 Product Technology
2 Recept en proces brood
Receptuur brood:
Grondstoffen:
- Bloem/meel 100%
- Water 55-64%
- Gist 2,0%
- Zout 1,5%
Hulpstoffen:
- Suikers 2%
- Vet/ emulgatoren 2 resp. 0,5%
- Ascorbinezuur 50 mg/kg bloem
Bereidingsproces brood:
Kneden:
- Doel= mengen grondstoffen, ontwikkelen glutennetwerk en inslaan lucht.
Rijzen:
- Gist (Saccharomyces verevisiae)
- Functies:
1 Gasvorming
Aeroob: koolzuur en water
Anaeroob: koolzuurgas en alcohol
Optimale temperatuur 25-30 graden
Gevoelig voor zout (plasmolyse)
2 Aromavorming
2 Deegrust
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