烘焙食品加工与检验

前言
任务1 饼干的加工....................................................................................................................................................
1
任务1-1 酥性饼干的加工....................................................................................................................................
1
任务1-2 韧性饼干的加工....................................................................................................................................
9
任务1-3 曲奇饼干的加工..................................................................................................................................19
任务1-3-1 绿茶曲奇饼干的加工...................................................................................................................19
任务1-3-2 双色曲奇饼干的加工...................................................................................................................26
任务1-4 薄脆饼干的加工..................................................................................................................................32

任务1-4-1 芝麻薄脆饼干的加工...................................................................................................................32
任务1-4-2 巧克力薄脆饼干的加工...............................................................................................................38
任务2 蛋糕的加工..................................................................................................................................................45
任务2-1 清蛋糕的加工......................................................................................................................................45
任务2-1-1 海绵蛋糕的加工...........................................................................................................................45
任务2-1-2 天使蛋糕的加工...........................................................................................................................54
任务2-1-3 戚风蛋糕的加工...........................................................................................................................62
任务2-2 油蛋糕的加工......................................................................................................................................70
任务2-2-1 磅蛋糕的加工...............................................................................................................................70
任务2-2-2 大理石花纹蛋糕的加工...............................................................................................................78

任务3 面包的加工..................................................................................................................................................85
任务3-1 花式面包的加工..................................................................................................................................85
任务3-1-1 椰香榄形面包的加工...................................................................................................................85
任务3-1-2 辫子面包的加工...........................................................................................................................92
任务3-1-3 菠萝面包的加工.........................................................................................................................100
任务3-2 主食面包的加工................................................................................................................................107
任务3-2-1 双色吐司的加工.........................................................................................................................107
任务3-2-2 枕形方包的加工.........................................................................................................................114
任务3-2-3 法式面包的加工.........................................................................................................................120

任务4 其他糕点的加工........................................................................................................................................127
任务4-1 比萨的加工........................................................................................................................................127
任务4-1-1 彩椒肉酱比萨的加工.................................................................................................................127
任务4-1-2 香肠比萨的加工.........................................................................................................................135
任务4-2 泡夫的加工........................................................................................................................................141
任务4-2-1 奶油泡夫的加工.........................................................................................................................141
任务4-2-2 咖啡酥皮泡夫的加工.................................................................................................................149


目录
任务4-3 奶油起酥、混酥糕点的加工.............................................................................................................155
任务4-3-1 苹果酥的加工.............................................................................................................................155
任务4-3-2 巧克力核桃酥的加工.................................................................................................................162

任务4-4 月饼的加工........................................................................................................................................169
任务4-4-1 广式月饼的加工.........................................................................................................................169
任务4-4-2 苏式月饼的加工.........................................................................................................................177

任务5 烘焙食品的检验........................................................................................................................................184
任务5-1 饼干pH 值的测定..............................................................................................................................184
任务5-2 面包比容的测定................................................................................................................................188
任务5-3 面包标签的判定................................................................................................................................191
任务5-4 饼干净含量的判定.............................................................................................................................194
任务5-5 饼干中水分的测定.............................................................................................................................197
任务5-6 月饼馅料含量的测定.........................................................................................................................201
任务5-7 酸度的测定........................................................................................................................................204
任务5-8 碱度的测定........................................................................................................................................207
任务5-9 粗脂肪的测定....................................................................................................................................211
任务5-10 蛋白质的测定..................................................................................................................................215
任务5-11 总糖的测定......................................................................................................................................220
任务5-12 二氧化硫残留量的测定...................................................................................................................224
任务5-13 酸价的测定......................................................................................................................................228
任务5-14 过氧化值的测定...............................................................................................................................232
任务5-15 饼干、面包菌落总数的测定...........................................................................................................235
任务5-16 大肠菌群的测定...............................................................................................................................240
任务5-17 饼干、面包霉菌及酵母的测定.......................................................................................................244

附录...........................................................................................................................................................................249
附录A 法定计量单位的选择和检查方法........................................................................................................249
附录B 净含量标注字符高度的要求和检查方法............................................................................................249
附录C 允许短缺量...........................................................................................................................................249
附录D 大肠菌群最可能数（MPN）检索表...................................................................................................250

参考文献...................................................................................................................................................................251