Txoj Kev Kawm Txuj Ci Ntawm Lub Tshuab Nqus Khoom Hmoov Tov Khoom

1. Lub tshuab ua khob noom cookie hmoov sib xyaw yog kev sib xyaw ua ke ntawm hmoov nyob hauv cov tshuab nqus, uas ua rau cov protein molecule thiab hmoov txhuv nplej tuaj nqus dej tau sai thiab huv, thiab txhawb kev hloov cov hmoov nplej ua ke. Kev nqus dej tsim nyog yog qhov tseem ceeb rau kev nkaws ntawm cov protein thiab hmoov txhuv nplej siab.

2. Cov dej ntsiab lus ntawm cov hmoov nplej ncav cuag 30% to45% (qhov sib piv ntawm cov dej ntsiab lus sib txawv nrog cov ntsiab lus gluten thiab cov ncauj lus kom ntxaws cov hmoov nplej, cov qib nqus xav tau yog -0.06 ~ 0.08MPa).

3. Sib piv nrog cov khob noom cookie uas zoo tib yam, khob noom cookie tuaj yeem nqus tau dej ntau dua 10% txog 20%. Lub khob noom cookie tsis pub txhawm rau txhawm rau txhav.

4.Flour particles kiag li nqus dej, dej yog tusyees faib rau hauv lub khob noom cookie kom paub meej tias lub khob noom cookie nrog txawm tias xim sib txawv yuav tsis tshwm ntawm lub khob noom cookie.

5.Qhov nqus khob noom cookie yog sib xyaw nrog ob theem thiab ob qhov nrawm, uas yog, kev kub ceev sib tov dej hmoov thiab tsis tshua muaj kev ceev kneading khob noom cookie. Kev sib hloov ceev yog 100 ~ 130 rpm, thiab kev sib hloov ceev yog 30 ~ 50 rpm / min. Tag nrho cov txheej txheem yuav siv sijhawm li 9 ~ 15 feeb. Lub sijhawm sib xyaw yog luv, qhov kev sib hloov ceev yog tsawg, thiab huab cua tsis kam yog me. Lub khob noom cookie tsis tshua muaj kub. Saum toj 5 ℃, protein denaturation thiab gluten net puas tau zam.