面包制作的主要原料

面包制作的主要原料

Raw Material Usage

木糖醇的用途与功能　USAGE AND FUNCTION OF XYLITOL

木糖醇为白色晶体，外表和蔗糖相似，味凉，甜度相当于蔗糖，热量相当于葡萄糖，是未来的甜味剂，是蔗糖和葡萄糖的替代品。

Xylitol is white crystal sugar, appearance and sweetness of which are similar to sucrose, heat of which is equivalent to glucose, and is the future sweetener as well as the alternative of sucrose and glucose.

1.木糖醇做糖尿病人的甜味剂，营养补充剂和辅助治疗剂：

木糖醇是人体糖类代谢的中间体，在体内缺少胰岛素影响糖代谢情况下，无需胰岛素促进，木糖醇也能透过细胞膜被组织吸收利用，供细胞以营养和能量，且不会引起血糖值升高。消除糖尿病人服用后的三多症状(多食，多饮，多尿), 是最适合糖尿病人食用的营养性的食糖替代品。

Xylitol as diabetic sweetaener, nutritional supplement and auxillary treatment:

Xylitol is an intermediate form in carbohydrate metabolism of the human body. Under the situation of lack of insulin in the body affecting glucose metabolism, without insulin promoting, xylitol can also be abosorbed and utilized through the membrane by orgazinations to provide cells with nutrients and energy, and can not cause blood glucose level elevated. The elimination of three symptoms (more food, more drink and more urine) of diabetes after taking the xylitol which is the most suitable nutritious sweeter for diabetes consumption.

2.木糖醇改善肝功能：

木糖醇能促进肝糖元合成，血糖不会上升，对肝病患者有改善肝功能和抗脂肪肝的作用，治疗乙型迁延性肝炎，乙型慢性肝炎及肝硬化有明显疗效，是肝炎并发症病人的理想辅助药物。

Xylitol to lmprove liver function:

Xylitol can promote glycogen synthesis so that glucose does not increase. It has significant effects on improving liver functions, preventing fatty liver, and curing persistent hepatitis B, chronic hepatitis B and liver cirrhosis. So xylitol is an ideal supplementary drug for patients with liver complication.

3.木糖醇的防龋齿功能：

木糖醇的防龋齿特性在所有的甜味剂中效果最好，首先是木糖醇不能被口腔中产生龋齿的细菌发酵利用，抑制链球菌生长及酸的产生，其次它能促进唾液分泌，减缓PH值下降，减少了牙齿的酸蚀，防止龋齿和减少牙斑的产生，可以巩固牙齿。

Xylitol to prevent dental caries:

Anti-caries property of xylitol among all of the sweeteners is the best. First of all, xylitol can not be fermented by the bacteria from the dental caries so as to restain the growth of streptococcus and the generation of acid; furthermore, xylitol can promote the secretion of saliva so to slow down the decline of PH value. Therefore, with the decreasion of the etching teeth and the prevetion of the dental caries and plaque, our teeth can be consolidated.

4.木糖醇的减肥功能：

木糖醇为人体提供能量合成糖元，减少脂肪和肝组织中的蛋白质的消耗，使肝脏受到保护和修复，消除人体内有害酮体的产生，不会因食用而为发胖忧虑，可广泛用于食品中。

Xylitol to lose weight:

Xylitol can provide human body with energy for synthesizing glycogen so to reduce the consumption of fat and protein in the oliver tissue for liver protection and restoration and eliminate harmful ketone in human body. Without concerning that fat caused by dining, xycan can be widely used in food.

注明：本书中所有可以食用的面包全部使用木糖醇制作，除了士多伦面包和意大利圣诞面包，糖尿病人均可放心食用。

由于工作的原因，经常在餐厅里面对不同需要的客人，有很多时候客人会问我同样的一个问题“你们这里有没有无糖面包？”每当这个时候我的内心有一种说不出的感受，也非常的尴尬。尽管我们有提供一些杂粮类的面包，但是它却不能完全地符合所有客人的需求。能不能让所有的客人都可以接受我们的产品呢？这个问题成了我思考的重点。终于，现在我有机会回到沈阳工作，又赶上这次天赐良机，我当然没有理由错过，经过反复的试料配比，终于完成了我多年的梦想。

Remarks: All the bread in this book is xylitol productions, except Stollen and Italian Christmas bread. Diabetics may feel at ease in consumption.

Due to my work in restaurant, I always come across many guests with the same question for me, "Do you have any bread without sugar?" Whenever I answer them, l feel embarrassed. Although we provide bread with different grains, all the guests’ needs can not be entirely satisfied. Can we make sure that all of our guest can accept all of our products? It becomes one of my big concerns. As soon as I had the opportunity to work back in Shenyang, I had decided to fullfill my dream. The truth is my dream comes true after many years of hard work.

盐　SALT

又称氯化钠，在烘焙中的主要用途是平衡制品的味道，可以提高面团的筋性。加盐量较大的面团，发酵过程会相对较慢，但是它可以为面包皮增添色泽。

It is also known as sodium chloride which balances the flavor of products in the baking process and improves the gluten of the dough. With large amount of salt dough, fermentation process will be relatively slow, but crust will be more lustrous.

清水　WATER

在面包制作过程中是不可缺少的重要组成部分，它不会影响面包的味道和香味，但是它可以左右面包的状态，所以计量时要准确。

Water is an indispensable component in the process of making bread, which would affect the status of bread instead of taste and aroma, so water amount must be accurately calculated.

牛奶　MILK

牛奶的水分含量达87.5％用于调节面包的质感和味道，由于乳糖和牛奶中的糖分不易被酵母消化，通常会留在面团内部，因此，在面包烘焙时，会为面包增添颜色。总而言之，牛奶份量的多少会左右面包的口感和软硬程度。

Water amount in milk accounts for 87.5 percent for regulating the bread texture and flavor. Lactose and sugar in milk can not easily be digested by yeast, and would normally remain in the dough, therefore, in bread baking, they will add color to the bread. All in all, the milk amount involved would decide the taste and the soft extent of bread.

黄油　BUTTER

也称牛油，25公斤的牛奶才可以提炼1公斤的高品质黄油，理想的热溶温度是28℃～34℃，要注意的是加入面团的黄油应为室温下的，而且要最后加入面团中，黄油的脂肪含量为82％～84％，用它制作的面包质感较软，较滑。

Butter is also known as beef butter. 25kg milk can only be refined from 1 kg high-quality butter. The ideal thermally dissolved temperature is 28degrees to 34degrees. It should be noted that the butter adding in the dough should be under room temperature and also add the dough at last. The bread can be produced softer and more slippery as the fat in butter accounting for 82to 84percent can be produced.

鸡蛋　EGG

不但能丰富面包的味道，更能增加面包的色泽。以及令面包松软和更具质感，值得注意的是鸡蛋的用量要计算在面团的总液体重量内。

It not only enriches the taste of bread, but also increases the color of bread. The egg can make bread softer and more textural. Noticeably, the using amount of eggs is calculated into the total weight of the liquid inside of the bread.

面包改良剂　BREAD IMPROVER

它可以缩短面包的生产时间，有助于增加面包的体积，面包改良剂由酵素制成，对面筋和酵母产生作用，加速酵母发酵。

It can shorten the bread production time, facilitating to increase the volume of bread. The bread improver is made from enzymes, which takes an effect on gluten and yeast and accelerates the fermentation of yeast.

酵母　YEAST

酵母分新鲜酵母和干酵母两种，干酵母又分为活跃干酵母和即用干酵母，本书使用的是即用干酵母，因为即用干酵母可以与面粉直接混合使用，有简便快捷的特点。

Yeast has two kinds, fresh yeast and dry yeast. The dry yeast is further divided into active dry yeast and RTU (Ready-To-Use) dry yeast. The RTU dry yeast is used in this book for its features of directly mixing with flour and simple and efficient characteristics.

高筋粉　HIGH-GLUTEN FLOUR

即面包粉，是面粉中蛋白质含量较高的，用来制作硬皮面包、披萨饼、百吉饼等，高筋粉在指间揉搓时会有粗糙感。如果在手中捏成小块，松手后粉块会立即散开。

High-gluten flour is bread flour which contains a large amount of protein among all flour, used to produce crusty bread, pizza, bagels, etc. The high-gluten flour can be felt rough when fingers rubbing it. If the low-gluten flour is squeezed into a small one, it will turn to dispersed powder as loosing it.

低筋粉　LOW-GLUTEN FLOUR

即蛋糕粉，质地柔软滑顺，色泽纯白，如在手中捏成小块，松手以后会保持原状。

Low-gluten flour is normally the cake powder, which is soft, smooth and white color. If the low-gluten flour is squeezed into a small one, it will turn to undisturbed status as loosing it.

全麦面粉　WHOLE WHEAT FLOUR

是将整个麦粒研磨而成，包括麦麸，胚芽，内胚乳。全麦面粉不易直接用来制作面包，需要加入高筋面粉来增加强度。

Whole wheat flour is grinded from the grains, including wheat bran, germ and inner endosperm. Whole wheat flour is not directly used to produce bread which needs to add the high-gluten flour to increase the intensity.

黑麦面粉　RYE FLOUR

由黑麦谷粒中最靠近麦麸的部分研磨而成，淀粉含量较低，蛋白质含量较高。

Rye flour is grinded by the nearest part adjacent to the wheat bran in rye grains. The content of starch is low and the content of protein is relatively high.

酸奶　YOGURT

由牛奶(全脂或低脂)经过特殊菌种培养制成，质地像乳冻，绝大部分酸牛奶中加入了其他牛奶固形物，有些则加入了调味剂或甜味剂。

Yogurt(full-fat or low-fat)is made of cultured bacteria, like frozen milk. Most of yogurt is added with other milk solids, or some with flavoring agent or sweetener.