If you’ve upgraded to a new oven, have you thought about how it will affect bake times? Running热概况最可靠的方法客观地调整吗ing the baking time and establishing the optimum bake temperature for different baked goods when using the oven for multiple products.
高速烤箱可能不像批量型对应物那样灵活;然而，当正确操作时，高速烤箱可以在锅（锡）面包，面包甚至是工匠型面包中产生等效质量属性。烤箱是否是直接燃气，电动，混合动力或间接烤箱，原则保持不变;烤箱通过使用基本传热机制将热（既有明智和潜伏）传递给产品：
- Conduction between product and band.
- Forced convection through hot air recirculation.
- Radiation from walls and burners.
- Water vapor condensation on product surface after steaming.
一旦进入烤箱，产品吸收热量和内部温度升高。热事件是建立的，如果正确测量，则面包师具有保证面团以最佳加热速率烘烤。（图2）在这些热事件中是：
1。Yeast kill
Percent of bake time at which center of dough reaches at least 60°C (131°F).
如果产品的内部温度达到酵母杀死点（即在50％的烘烤时间），则意味着该产品接收足够的热通量（每单位区域的热流）。酵母杀灭主要通过在锅/托盘和带已经加热到足以以最高速度进行面团进行能量后引发的。早期区温度设定点调节调节酵母杀死发生。
2.淀粉gelatinizationand protein coagulation (dough-to-crumb transition zone)
面团中心达到至少76°C（169°F）的烘烤时间百分比。
而不是仅仅是图表上的点，淀粉凝胶化和蛋白质凝结在可以在S曲线图上被视为明显的正斜率的温度范围内。淀粉凝胶化的精确点高度依赖于水可用性（由面粉吸收控制），淀粉颗粒尺寸分布和水竞争物质，例如糖，醇和盐，加入制剂中。在面包配方中的小麦淀粉不会完全凝胶化。然而，它凝胶化足以从60℃至约82℃产生强烈的多孔结构。
Generally, for an optimum baking process, 76°C (169°F) is the temperature the dough should reach after having undergone a 60 to 65% total bake time. If the dough takes too long to reach the reference temperature, there is a high probability that the product still has too much water in it and most likely will not have enough firmness and structure to support its own weight once sliced and packaged.
3.。到达最终温度
Percentage of bake time at which the center of dough reaches final and constant temperature of 94 – 96°C (201– 205°F) at standard atmospheric pressure (sea level).
| 内部面团温度 | 目标％的烘焙时间 | |
| 酵母杀戮 | 60°C / 140°F | 50 - 55％ |
| 凝胶化 | 77°C / 170°F | 60 - 65％ |
| 到达 | 93°C / 200°F | 85 – 88% |
Figure 2: Typical temperatures and percentages of bake time at which key S-curve milestones occur.
Dough internal temperature cannot exceed the saturation temperature of water at any given pressure. As the center of the product approaches asymptotically the boiling point of water, the dough reaches the maximum temperature possible at its core which is 94–96°C (201–205°F). Such temperature should be reached having passed 80% to 85% total bake time. The remaining time, i.e. 15 to 20% bake time, is mainly for crust thickening and color formation through Maillard reactions and sugar caramelization.
区域温度设定和总烘烤时间调整使S曲线参数的最大差异是优化碎屑，质地和含水量的长寿寿命。（参见图3的优化图表。）通常，可以在整体减少的烘焙时间内发现额外的容量，这也可以节省能源，因此实现了两个业务增长目标。
S-Curve Trouble Shooting
图3：烤箱设置指南S-curve optimization。
愿意向下一级扩大产量的巴克斯应该牢记那些最成功的行动是那些注意细节的人，并且不会以牺牲性能不佳的设备和低成本制剂为代价而不提供足够的过程鲁棒性的费用牺牲质量。在一小时内处理10磅面团与处理200或500英镑的面团批次完全不同。面团批量越大，需要精确的面团加工技术所需的。
Sometimes the two most necessary ingredients for a successful scale up project are: 1) keeping things simple yet robust and flexible enough, and 2) a solid knowledge on bread science to support decision making.
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