Biscuits sticky end
The causes may include: (1) the cake is too loose, poor internal bond strength, and you should reduce the amount of bulking agent; [2) biscuits in district cooling time in the oven too long. Biscuits blank harden, and you should pay attention to the oven area and the zone temperature should not be too large, district cooling time can not be too long.
Biscuits concave bottom
The causes may be: (1) Biscuit swelling enough, the capacity of leavening agents, especially the amount of baking soda (2) Too few pinholes, biscuits biscuits mold Multiple needle; (3) dough too much flexibility may be appropriate to increase the the dough improver amount or increase the time of transfer powder, and add the appropriate amount of starch (flour, 5% to 10%) to dilute the amount of gluten.
Biscuits shrinkage deformation
The causes may be: (1) with a rolling during shipment and with a stretched tight, should be adjusted to face with to have a certain degree of sagging, through the second and third pair of rollers, canvas belt should conveying surface with surface band was relaxed state; (2) dough elasticity is too large, may be increased to the dough improver dosage or increase the tone powder, and add the appropriate amount of starch (flour, 5% to 10%) to dilute the amount of gluten. (3) surface with always rolling in the same direction, causing uneven surface tension, the surface should be continuously convert the 90 ° direction with the roll when folded.
Biscuits blistering
The causes may be: (l) area in front of the oven temperature is too high, especially surface ignition temperature is too high, the oven temperature should be controlled not outset a high surface ignition temperature should be gradually increased; (2) dough elastic too large baking gluten block the gas channel is not easy to shed, so that the surface of the bubble, and you should reduce the elasticity of the dough, and more pin mold; (3) leavening agent agglomeration has not been turned on. You should note that crushed before caking leavening agent; (4) roll when the surface to bring dusted with flour too, should try to avoid dusting powder or less.
Biscuit color
The cause may be too little sugar in the recipe, the need to increase the conversion of sugar or Yi amount of sugar.
Biscuits cooling is still weak, not crispy
The causes may be: [1] biscuits thick oven temperature is too high, the baking time is short, resulting in raw skin coke, the internal residual moisture too, the biscuit thickness should be controlled, appropriate to reduce the oven temperature, increase the baking time, water content of less than 6% of the finished cake 1000; (2) oven back exhaust duct blockage, poor exhaust, causing the temperature in the furnace is too large, and you should maintain a smooth flow of exhaust steam, exhaust pipe insulation, export The temperature not lower than 100 ° C, in order to avoid condensate reflux furnace
Biscuits fragile
The causes may be: (1) about the biscuits expansion of excessive. Too loose, and you should reduce the amount of leavening agent; (2) the amount of ingredients starch and biscuit crumbs too, should decrease the amount.
Biscuits cracks
The causes may be: (1) biscuits baked due to rapid cooling. Intense heat exchange and evaporation of water, so that the cake in internally generated additional stress crack, under normal circumstances, the winter temperature is low, and the drying is prone to crack, biscuits, especially the low sugar content of the biscuit is more common at this time should To avoid excessive cooling, if necessary, was added in the cooling conveyor cover, certain conditions can be used to temperature and humidity control device; (2) with the amount of gluten formed, add water, the proportion of certain raw materials in the formulation, the baking temperature, biscuits shape, pattern direction, thickness, the intersection of the curve and pattern layout. At this time the specific reasons for the occurrence of cracks. Taken to improve the formula, select the furnace design cookie cutters and other measures.
Biscuits, dull, rough surface
The causes may be: (1) the cake is too small, or the amount of fuel injection injector temperature is so low that difficult oil mist, spray evenly, oil is not easy to enter the surface of the cookies, the impact biscuits luster. You can increase the amount of fuel injection. Oil temperature control at 85 ° C with a 90 ° C, and in the oil, add the right amount of credit to agents and red pepper; (2) The formula is not too little amount of starch or starch, dissecting the amount of starch, if necessary, in front of the furnace The Ministry has a steam equipment, increase the humidity in the furnace to make biscuits billet surface can absorb more moisture to promote the starch pasting. To increase the surface gloss; (3) adjusting the powder or too far, you should be careful to take good flour time; (4) with a surface dusting too, should try not to withdraw or less dusted with flour.
Biscuits rough texture
The causes may include: (1) adjusting the powder or too far, and you should correct and timely to judge tone powder maturity; too little or too much of the formula (2) the amount of leavening agent, leavening agent should be adjusted to the appropriate amount of added ; (3) recipe Petroleum, less than normal amount of sugar, oil should be increased, the amount of sugar and add the appropriate amount of phospholipids.
5 Note
(1) the amount of yeast. , Increasing the amount of yeast in the dough during the fermentation can contribute to the speed of dough. However, excessive yeast, dough can be used to provide nutritional deficiencies, yeast growth is inhibited, it will affect the proofing of the dough, which affects the loose sense of soda crackers.
(2) the amount of baking soda. Baking soda adding excessive make biscuits alkaline enhanced affect the taste; alkali flour the pigment reaction, biscuits internal color yellow.
(3) Baking Temp. Phase 1 should be the bottom of the oven fire baking soda crackers, strong, surface ignition temperature corresponding lower. This allows the start phase of the cake billet surface as much as possible to maintain a soft, to prevent its rapid formation of a hard shell, is beneficial the cake blank volume swelling and carbon dioxide gas Dissipativity. Strengthen the end of the fire, rapid conduction of heat to the center layer, prompting the pie throwing internal fermentation rapid expansion of carbon dioxide, the pie throwing inflation made up in a short period of time.
If the oven temperature is too low, even if the fermentation pie throwing will become stiff piece; reasonable baking treatment, fermentation and less than ideal dough can get better products. In an intermediate stage of baking, although the water by evaporation to continue, but it is important is the swelling to maximize the volume of fixed, to obtain excellent baked elastic. Therefore, the required surface increasing fire from the underside of the fire decreasing. This stage temperature is not high enough to make the surface can not be solidified amorphous, the expansion pie throwing up re collapse the the biscuits density increases, the products will eventually be enough crisp. The final stage, i.e. the biscuit colored stage furnace is usually lower than in the preceding phases, to prevent too deep biscuit color.
(4) the amount of salt. Salt enhance its elasticity and resilience characteristics of gluten dough can improve the resistance to expansion force, enhanced gas retention of the dough; the salt flour amylase activator, can increase the conversion rate of the starch, in order to supply sufficient yeast sugar. The most notable feature is the salt having the role of inhibition of various germs. The salt tolerance of the yeast is much stronger than other pathogens, but excessive salt content will also inhibit its activity, the fermentation weakened. The total amount of salt in the recipe usually 30% in the 2nd tone powder, stir in the remaining 70% of the salt in the pastry, to prevent the amount of excess yeast impact.
When the process of cooling the biscuits after baking, wherein the water vapor diffusion to the edge from the center of the biscuit, so that the volume of the biscuit center out, while the portion around the expansion due to increased water content. This volume on the uneven distribution of outward pull cookies, biscuits within the many cracks. This situation is more significant in the low-fat, low-sugar cookies. After the numerical analysis of the interference pattern, Salem calculated and when cookies cooling, moisture content change, the degree of deformation how much.
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