在糕點制作(zuo)中(zhong)，原料(liao)的(de)選(xuan)購(gou)是非(fei)常重要的(de)一環。同一個(ge)配方，其中(zhong)某一種原料(liao)變質或屬(shu)于偽劣品，都會直接影(ying)響產品質量。學(xue)員們應特別注意選(xuan)購(gou)原料(liao)和稱量準確(que)。
1、面(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)：又叫(jiao)(jiao)小麥粉(fen)，是(shi)制(zhi)作糕點(dian)的主要(yao)原(yuan)料(liao)。一(yi)(yi)級粉(fen)叫(jiao)(jiao)精面(mian)(mian)(mian)(mian)(mian)(mian)或(huo)富強面(mian)(mian)(mian)(mian)(mian)(mian)，二級粉(fen)叫(jiao)(jiao)上白面(mian)(mian)(mian)(mian)(mian)(mian)，三級粉(fen)叫(jiao)(jiao)普(pu)通(tong)面(mian)(mian)(mian)(mian)(mian)(mian)或(huo)標準面(mian)(mian)(mian)(mian)(mian)(mian)。另有(you)從國外進(jin)口或(huo)引進(jin)技術制(zhi)成的低(di)筋(jin)(jin)特(te)級面(mian)(mian)(mian)(mian)(mian)(mian)(高級小麥淀粉(fen))，此外還有(you)完全無筋(jin)(jin)性的澄(cheng)面(mian)(mian)(mian)(mian)(mian)(mian)。以上全都(dou)(dou)是(shi)由(you)(you)小麥加(jia)工磨(mo)制(zhi)而(er)成。但是(shi)，由(you)(you)于小麥品種(zhong)(zhong)、種(zhong)(zhong)植地(di)區、氣候條(tiao)件、士垠性質(zhi)、栽培方法和(he)有(you)無霉(mei)變各(ge)有(you)差(cha)異，以及(ji)磨(mo)制(zhi)時添(tian)加(jia)的添(tian)加(jia)劑及(ji)加(jia)水量(liang)各(ge)有(you)不同，使(shi)面(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)的吸(xi)水率、粗(cu)細度、色澤(ze)和(he)面(mian)(mian)(mian)(mian)(mian)(mian)筋(jin)(jin)的含量(liang)都(dou)(dou)存在一(yi)(yi)定(ding)的差(cha)別，都(dou)(dou)會直接(jie)影響糕點(dian)的質(zhi)量(liang)。例如同一(yi)(yi)包(bao)面(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)，做面(mian)(mian)(mian)(mian)(mian)(mian)包(bao)類品種(zhong)(zhong)相(xiang)當理想(xiang)，但用(yong)來做油(you)條(tiao)時卻完全失(shi)敗，這(zhe)就是(shi)面(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)含筋(jin)(jin)性較低(di)的原(yuan)因(yin)。因(yin)此，選購面(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)必(bi)須有(you)針對性。
面粉含有(you)較全面的營養(yang)成分，其中(zhong)有(you)蛋白質、糖類(lei)、脂肪(fang)、維生(sheng)素B1等，因(yin)此是發酵類(lei)糕點(dian)中(zhong)微生(sheng)物(即酵母菌)生(sheng)長(chang)繁殖的營養(yang)源。面粉分為高筋中(zhong)筋和低(di)筋粉多種，應按照不同(tong)品種的需要使用(yong)不同(tong)的面粉。
2、糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)：有白(bai)(bai)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)(白(bai)(bai)砂(sha)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang))、黃(huang)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)(赤砂(sha)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、土紅(hong)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang))、飴(yi)(yi)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、冰(bing)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、綿白(bai)(bai)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、葡萄(tao)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、蜜(mi)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)等(deng)。白(bai)(bai)砂(sha)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)含(han)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)99%以上(shang)，色澤潔白(bai)(bai)明亮(liang)，晶(jing)粒(li)均勻。白(bai)(bai)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)加酸(suan)(檸檬酸(suan)、醋或(huo)白(bai)(bai)礬)煮成糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)漿，在酸(suan)的(de)(de)(de)作用(yong)(yong)(yong)下(xia)，白(bai)(bai)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)被水(shui)解為轉化(hua)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)(也稱果糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)和葡萄(tao)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang))，這(zhe)種轉化(hua)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)再不會重(zhong)新結(jie)晶(jing)變(bian)(bian)硬，經過15天以上(shang)便(bian)可(ke)達(da)到(dao)(dao)徹底(di)轉化(hua)，它吸水(shui)性強，永遠不硬化(hua)，所以能使產(chan)品(pin)(pin)柔軟油潤。同時(shi)，用(yong)(yong)(yong)它制(zhi)出的(de)(de)(de)產(chan)品(pin)(pin)經烘(hong)烤后，由(you)于糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)的(de)(de)(de)焦化(hua)作用(yong)(yong)(yong)，能使產(chan)品(pin)(pin)表(biao)面達(da)到(dao)(dao)理想(xiang)的(de)(de)(de)金(jin)黃(huang)色澤。如(ru)月餅皮等(deng)。黃(huang)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)：我們把(ba)赤砂(sha)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、片糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)和土紅(hong)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)等(deng)統稱為黃(huang)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)，是未經脫(tuo)色的(de)(de)(de)粗制(zhi)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)，雜質較多(duo)(duo)，價格(ge)較低，一般只用(yong)(yong)(yong)于低檔糕(gao)點，或(huo)者用(yong)(yong)(yong)在一些糕(gao)點的(de)(de)(de)心料(liao)上(shang)，使糕(gao)點的(de)(de)(de)心料(liao)顏色與(yu)皮料(liao)顏色區分開來。飴(yi)(yi)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)：又(you)叫(jiao)麥(mai)芽糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)，是一種液體糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)。用(yong)(yong)(yong)玉米粉(fen)加糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)化(hua)酶煮制(zhi)過濾而成，也可(ke)用(yong)(yong)(yong)麥(mai)芽酶加入煮好的(de)(de)(de)大米飯內，使米飯中的(de)(de)(de)淀(dian)粉(fen)分解變(bian)(bian)成甜味糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)水(shui)，然后把(ba)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)水(shui)從飯渣中分離出來，經過過濾濃縮(suo)而成。飴(yi)(yi)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)的(de)(de)(de)甜度只達(da)白(bai)(bai)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)的(de)(de)(de)三(san)分之一，把(ba)它用(yong)(yong)(yong)到(dao)(dao)糕(gao)點里，可(ke)使糕(gao)點保(bao)柔軟。煮白(bai)(bai)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)時(shi)加進適量(liang)的(de)(de)(de)飴(yi)(yi)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)，可(ke)抑制(zhi)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)漿返沙，有利于制(zhi)品(pin)(pin)凝(ning)固粘結(jie)。如(ru)薩其馬、花生糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)等(deng)。糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)精及其它甜味劑(ji)：糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)精學名叫(jiao)鄰黃(huang)酰苯甲酰亞胺鈉，是一種毫無(wu)營養價值的(de)(de)(de)無(wu)機物，甜度是白(bai)(bai)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)的(de)(de)(de)500倍。用(yong)(yong)(yong)于糕(gao)點食(shi)品(pin)(pin)中既可(ke)增加甜味也可(ke)改善口感。但不能用(yong)(yong)(yong)量(liang)過多(duo)(duo)，用(yong)(yong)(yong)量(liang)過多(duo)(duo)會使糕(gao)點味道變(bian)(bian)苦。另外還有甜蜜(mi)素(su)、糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)蜜(mi)素(su)、蛋白(bai)(bai)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)等(deng)多(duo)(duo)種甜味劑(ji)，這(zhe)里不作一一陳述。糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)屬于酸(suan)性。
3、油(you)(you)(you)(you)(you)(you)(you)脂(zhi)(zhi)：常(chang)溫下(xia)呈(cheng)液體者稱為(wei)(wei)油(you)(you)(you)(you)(you)(you)(you)，呈(cheng)固體者稱為(wei)(wei)脂(zhi)(zhi)，總稱油(you)(you)(you)(you)(you)(you)(you)脂(zhi)(zhi)。植(zhi)物油(you)(you)(you)(you)(you)(you)(you)如(ru)花(hua)生(sheng)油(you)(you)(you)(you)(you)(you)(you)、菜籽(zi)油(you)(you)(you)(you)(you)(you)(you)、茶油(you)(you)(you)(you)(you)(you)(you)、棕(zong)(zong)櫚(lv)油(you)(you)(you)(you)(you)(you)(you)、米糠(kang)油(you)(you)(you)(you)(you)(you)(you)、豆油(you)(you)(you)(you)(you)(you)(you)、棉(mian)籽(zi)油(you)(you)(you)(you)(you)(you)(you)、芝(zhi)麻油(you)(you)(you)(you)(you)(you)(you)等，動物油(you)(you)(you)(you)(you)(you)(you)如(ru)豬油(you)(you)(you)(you)(you)(you)(you)、奶(nai)油(you)(you)(you)(you)(you)(you)(you)等。油(you)(you)(you)(you)(you)(you)(you)脂(zhi)(zhi)加入面(mian)(mian)(mian)團(tuan)里，可以(yi)阻止面(mian)(mian)(mian)筋(jin)的脹(zhang)潤，使面(mian)(mian)(mian)團(tuan)產生(sheng)酥性結構(gou)。就(jiu)是說，油(you)(you)(you)(you)(you)(you)(you)脂(zhi)(zhi)可以(yi)破(po)壞面(mian)(mian)(mian)筋(jin)的生(sheng)成，使產品具有(you)酥松(song)性質(zhi)。另(ling)外，油(you)(you)(you)(you)(you)(you)(you)脂(zhi)(zhi)還(huan)可作為(wei)(wei)傳熱介質(zhi)，使制品很快炸熟。豬油(you)(you)(you)(you)(you)(you)(you)的脂(zhi)(zhi)肪粒子較粗，比其它(ta)油(you)(you)(you)(you)(you)(you)(you)料更容(rong)易(yi)氧化變質(zhi)腐(fu)敗。所(suo)以(yi)豬油(you)(you)(you)(you)(you)(you)(you)一般不(bu)宜用于(yu)需(xu)長時間(jian)保(bao)存的糕點中。從(cong)經濟(ji)角度考(kao)慮，制件糕點最好使用價(jia)格較低的棕(zong)(zong)櫚(lv)油(you)(you)(you)(you)(you)(you)(you)(簡稱棕(zong)(zong)油(you)(you)(you)(you)(you)(you)(you))。總之(zhi)，不(bu)管(guan)什么油(you)(you)(you)(you)(you)(you)(you)，只要(yao)能食用，都可以(yi)用來制作糕點。用天油(you)(you)(you)(you)(you)(you)(you)脂(zhi)(zhi)的防(fang)腐(fu)劑有(you)沒食子酸丙脂(zhi)(zhi)和葡萄糖酸鈣等。
4、酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)：酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)是(shi)(shi)制(zhi)作(zuo)包(bao)類的(de)(de)主(zhu)要(yao)原料。用(yong)于(yu)(yu)糕點的(de)(de)酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)有(you)(you)兩種(zhong)(zhong)：干酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)和野(ye)酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)。干酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)俗(su)稱酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)粉(fen)，淡(dan)黃(huang)色(se)小(xiao)(xiao)粒粉(fen)狀，有(you)(you)進口(kou)和國產多種(zhong)(zhong)。根據目前的(de)(de)質量，進口(kou)酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)較國產更能(neng)(neng)忍耐(nai)高糖(tang)高油面(mian)(mian)(mian)團(tuan)，發(fa)酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)能(neng)(neng)力(li)較強，而且(qie)不(bu)容(rong)易受條件的(de)(de)限(xian)制(zhi)，能(neng)(neng)保持正常發(fa)酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(所謂發(fa)酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)，實(shi)質是(shi)(shi)酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)不(bu)斷大(da)量繁(fan)殖(zhi)產生(sheng)二氧化碳氣體使面(mian)(mian)(mian)包(bao)膨大(da))。干酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)主(zhu)要(yao)用(yong)于(yu)(yu)制(zhi)作(zuo)面(mian)(mian)(mian)包(bao)、包(bao)子、饅頭等。野(ye)酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)俗(su)稱包(bao)種(zhong)(zhong)、媒種(zhong)(zhong)、發(fa)媒、面(mian)(mian)(mian)肥(fei)等。可自制(zhi)，成本低廉，但發(fa)酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)能(neng)(neng)力(li)差，主(zhu)要(yao)用(yong)于(yu)(yu)制(zhi)作(zuo)發(fa)糕、傳(chuan)統包(bao)子、小(xiao)(xiao)籠(long)包(bao)及(ji)部(bu)份油炸(zha)品(pin)(pin)種(zhong)(zhong)。干酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)和野(ye)酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)都屬于(yu)(yu)單細(xi)(xi)胞繁(fan)殖(zhi)的(de)(de)微(wei)生(sheng)物(wu),也就是(shi)(shi)一種(zhong)(zhong)食(shi)用(yong)細(xi)(xi)菌(jun)(jun)。凡(fan)是(shi)(shi)細(xi)(xi)菌(jun)(jun)，其繁(fan)殖(zhi)的(de)(de)最適(shi)宜環境(jing)是(shi)(shi)高溫、陰暗、潮溫。酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)菌(jun)(jun)繁(fan)殖(zhi)的(de)(de)最佳溫度是(shi)(shi)30℃——50℃，濕度是(shi)(shi)85%，超過(guo)60℃死亡。酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)菌(jun)(jun)在油、糖(tang)、鹽(yan)含量高的(de)(de)面(mian)(mian)(mian)團(tuan)中(zhong)發(fa)育不(bu)良，甚至死亡。干酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)在沒(mei)(mei)有(you)(you)水(shui)分的(de)(de)情況下(xia)處于(yu)(yu)休眠(mian)狀態，遇水(shui)半(ban)小(xiao)(xiao)時后(hou)復活(huo)并開始不(bu)斷繁(fan)殖(zhi)，復活(huo)后(hou)如果沒(mei)(mei)有(you)(you)面(mian)(mian)(mian)粉(fen)中(zhong)的(de)(de)各種(zhong)(zhong)成份作(zuo)為補充養料，酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)菌(jun)(jun)會緩慢死亡，死亡后(hou)酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)菌(jun)(jun)變酸(suan)，這就是(shi)(shi)發(fa)過(guo)頭的(de)(de)面(mian)(mian)(mian)包(bao)產生(sheng)酸(suan)味的(de)(de)原因。野(ye)酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)制(zhi)法見第五章知識(shi)品(pin)(pin)種(zhong)(zhong)。酵(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)(jiao)母(mu)(mu)屬酸(suan)性。
5、大(da)米(mi)(mi)(mi)：大(da)米(mi)(mi)(mi)主(zhu)要有占米(mi)(mi)(mi)和糯米(mi)(mi)(mi)兩種，是(shi)兩廣盛產的(de)主(zhu)糧。淀粉(fen)含量高，無筋(jin)性(xing)。除了(le)制(zhi)作象米(mi)(mi)(mi)花糖、糯米(mi)(mi)(mi)粽(zong)等之外(wai)，大(da)都磨成漿或打成粉(fen)使(shi)用。糯米(mi)(mi)(mi)經浸泡后炒(chao)熟(shu)，打成的(de)粉(fen)叫(jiao)糕(gao)粉(fen)，用在如(ru)月餅等糕(gao)點心料里，可(ke)起粘結作用，并可(ke)保(bao)持軟度。根據部分糕(gao)點的(de)需(xu)要，得用米(mi)(mi)(mi)粉(fen)無筋(jin)性(xing)的(de)特點，常把占米(mi)(mi)(mi)粉(fen)摻進(jin)高筋(jin)面(mian)粉(fen)里，降低面(mian)粉(fen)的(de)筋(jin)性(xing)。如(ru)開口棗等。米(mi)(mi)(mi)粉(fen)制(zhi)法見第五章知識品種。米(mi)(mi)(mi)屬酸性(xing)。
6、淀(dian)粉(fen)(fen)(fen)：淀(dian)粉(fen)(fen)(fen)又(you)叫生粉(fen)(fen)(fen)、豆粉(fen)(fen)(fen)或薯粉(fen)(fen)(fen)。一般是用(yong)木(mu)薯為原料制造。淀(dian)粉(fen)(fen)(fen)吸(xi)濕性(xing)弱，無筋(jin)性(xing)，在面粉(fen)(fen)(fen)中(zhong)摻進少(shao)量淀(dian)粉(fen)(fen)(fen)，可稀釋面筋(jin)濃度(du)，使面團具有良好的可塑性(xing)，成型后美觀(guan)不變形。主要(yao)用(yong)于制作脆子(zi)、餅干及(ji)部分水蒸產品。淀(dian)粉(fen)(fen)(fen)屬酸性(xing)。
7、泡打(da)(da)(da)(da)粉(fen)(fen)(fen)(fen)：泡打(da)(da)(da)(da)粉(fen)(fen)(fen)(fen)又叫發粉(fen)(fen)(fen)(fen)，白(bai)色粉(fen)(fen)(fen)(fen)未狀，是(shi)一種常用的(de)(de)(de)復(fu)合膨(peng)松(song)(song)劑。它是(shi)酸和堿(jian)的(de)(de)(de)混合物，一般是(shi)用熟白(bai)礬、碳酸鈣與(yu)小(xiao)蘇打(da)(da)(da)(da)加淀粉(fen)(fen)(fen)(fen)制成，遇水后白(bai)礬與(yu)小(xiao)蘇打(da)(da)(da)(da)起化學(xue)反應產(chan)生(sheng)二氧化碳氣體，這種氣體分布在面(mian)團里，烘烤或蒸煮遇高溫時，氣體迅速膨(peng)脹，形成糕點膨(peng)松(song)(song)。使(shi)(shi)用泡打(da)(da)(da)(da)粉(fen)(fen)(fen)(fen)時，要(yao)先(xian)將(jiang)泡打(da)(da)(da)(da)粉(fen)(fen)(fen)(fen)與(yu)面(mian)粉(fen)(fen)(fen)(fen)混合，不能把(ba)泡打(da)(da)(da)(da)粉(fen)(fen)(fen)(fen)直接放進水里，因為泡打(da)(da)(da)(da)粉(fen)(fen)(fen)(fen)一遇水即起化學(xue)反應產(chan)生(sheng)氣體跑掉，這樣(yang)會(hui)(hui)大大降低泡打(da)(da)(da)(da)粉(fen)(fen)(fen)(fen)的(de)(de)(de)作用。泡打(da)(da)(da)(da)粉(fen)(fen)(fen)(fen)的(de)(de)(de)主要(yao)性(xing)(xing)能是(shi)使(shi)(shi)糕點向(xiang)四面(mian)八方(fang)膨(peng)松(song)(song)，但效力較差(cha)，必須大用量才能達到效果;但大用量會(hui)(hui)使(shi)(shi)糕點變(bian)黃色并(bing)帶苦味，所以一般都與(yu)小(xiao)蘇打(da)(da)(da)(da)或臭粉(fen)(fen)(fen)(fen)一起同時使(shi)(shi)用，最大用量是(shi)面(mian)粉(fen)(fen)(fen)(fen)的(de)(de)(de)5%泡打(da)(da)(da)(da)粉(fen)(fen)(fen)(fen)透(tou)明度好，能提高糕點的(de)(de)(de)品(pin)質，而且制出的(de)(de)(de)產(chan)品(pin)有殘留堿(jian)性(xing)(xing)物質，對人體無害(hai)。泡打(da)(da)(da)(da)粉(fen)(fen)(fen)(fen)屬中性(xing)(xing)，化工、糖煙商店(dian)有售。
8、臭(chou)(chou)(chou)粉(fen)(fen)(fen)(fen)(fen)：臭(chou)(chou)(chou)粉(fen)(fen)(fen)(fen)(fen)又叫(jiao)臭(chou)(chou)(chou)打、臭(chou)(chou)(chou)堿(jian)(jian)。學(xue)名叫(jiao)碳酸氫銨。白色粉(fen)(fen)(fen)(fen)(fen)狀(zhuang)結晶(jing)體，有氨(an)臭(chou)(chou)(chou)，遇(yu)熱(re)分解(jie)出(chu)氨(an)氣(qi)(qi)(qi)、二氧化(hua)碳和水。臭(chou)(chou)(chou)粉(fen)(fen)(fen)(fen)(fen)在(zai)糕(gao)(gao)點(dian)(dian)中(zhong)(zhong)比所(suo)有化(hua)學(xue)膨(peng)松(song)(song)劑的(de)(de)起發(fa)力都強，是(shi)糕(gao)(gao)點(dian)(dian)行(xing)業必不(bu)可少(shao)的(de)(de)原料(liao)之一。它的(de)(de)主要性能(neng)是(shi)使(shi)糕(gao)(gao)點(dian)(dian)向上膨(peng)松(song)(song)，形成密而大的(de)(de)蜂(feng)窩狀(zhuang)。但由于它沒有朝橫向膨(peng)松(song)(song)的(de)(de)特點(dian)(dian)，所(suo)以(yi)極(ji)少(shao)在(zai)糕(gao)(gao)點(dian)(dian)中(zhong)(zhong)單一使(shi)用(yong)(yong)(yong)。在(zai)水蒸產品(pin)中(zhong)(zhong)，由于臭(chou)(chou)(chou)粉(fen)(fen)(fen)(fen)(fen)里的(de)(de)氨(an)氣(qi)(qi)(qi)得不(bu)到揮(hui)發(fa)會(hui)使(shi)糕(gao)(gao)點(dian)(dian)帶臭(chou)(chou)(chou)味，所(suo)以(yi)水蒸品(pin)種(zhong)(zhong)一般不(bu)使(shi)用(yong)(yong)(yong)臭(chou)(chou)(chou)粉(fen)(fen)(fen)(fen)(fen)。臭(chou)(chou)(chou)粉(fen)(fen)(fen)(fen)(fen)的(de)(de)最大用(yong)(yong)(yong)量是(shi)面粉(fen)(fen)(fen)(fen)(fen)的(de)(de)4%，如果超過用(yong)(yong)(yong)量，雖然經烘烤己經沒有氨(an)氣(qi)(qi)(qi)，但也(ye)會(hui)影響產品(pin)的(de)(de)風(feng)味。有一種(zhong)(zhong)化(hua)肥也(ye)叫(jiao)碳酸氫銨，形狀(zhuang)氣(qi)(qi)(qi)味與臭(chou)(chou)(chou)粉(fen)(fen)(fen)(fen)(fen)完(wan)全(quan)相同，含有氮及(ji)其(qi)它作肥料(liao)的(de)(de)化(hua)學(xue)成份，對人體大腦(nao)有害(hai)，不(bu)能(neng)用(yong)(yong)(yong)來代(dai)替(ti)臭(chou)(chou)(chou)粉(fen)(fen)(fen)(fen)(fen)使(shi)用(yong)(yong)(yong)。臭(chou)(chou)(chou)粉(fen)(fen)(fen)(fen)(fen)屬堿(jian)(jian)性。化(hua)工(gong)商店有售。
9小(xiao)蘇打(da)：小(xiao)蘇打(da)又叫(jiao)食粉或堿(jian)。學名叫(jiao)碳(tan)酸(suan)氫鈉，白色粉狀結晶，味咸(xian)。加熱分解產生純堿(jian)(即碳(tan)酸(suan)鈉)、二(er)氧(yang)化(hua)碳(tan)和水。主(zhu)要性(xing)能是(shi)使(shi)糕點(dian)朝橫向膨松。一(yi)般(ban)與臭(chou)粉或泡(pao)打(da)粉同(tong)時使(shi)用(yong)(yong)。小(xiao)蘇打(da)的(de)最(zui)大用(yong)(yong)量(liang)是(shi)面粉的(de)2%超過用(yong)(yong)量(liang)會使(shi)制(zhi)品呈黃色并帶灰味。在糕點(dian)行業里(li)，一(yi)般(ban)是(shi)利用(yong)(yong)小(xiao)蘇打(da)的(de)堿(jian)性(xing)中(zhong)和面團(tuan)里(li)的(de)酸(suan)性(xing)得到二(er)氧(yang)化(hua)碳(tan)氣體(ti)(ti)，氣體(ti)(ti)遇熱后突然膨脹(zhang)，達到使(shi)制(zhi)品膨松的(de)目(mu)的(de)。小(xiao)蘇打(da)屬堿(jian)性(xing)。化(hua)工(gong)、糖(tang)煙商店(dian)有售。
10、白(bai)礬(fan)：白(bai)礬(fan)又叫明(ming)礬(fan)或酸礬(fan)，學名叫硫(liu)酸鉀鋁(lv)。白(bai)色半透明(ming)不規(gui)則塊(kuai)狀晶(jing)體(ti)，味酸澀，含(han)有(you)對大(da)腦有(you)害(hai)的鋁(lv)元(yuan)素，白(bai)礬(fan)遇小蘇(su)打時即(ji)強烈地起化學反應產生大(da)量二氧化碳氣(qi)體(ti)，當制品內(nei)的氣(qi)體(ti)遇熱后，即(ji)迅速膨(peng)脹成為理(li)想(xiang)的產品。此外，白(bai)礬(fan)作為酸，還可用于煮制糖漿，以防(fang)糖漿返(fan)沙。化工店(dian)或中藥店(dian)有(you)售。
11、檸檬酸：白(bai)色粉粒(li)狀或(huo)粒(li)狀結(jie)晶。味(wei)極(ji)酸。煮(zhu)糖(tang)時加進糖(tang)漿(jiang)里，可促進糖(tang)漿(jiang)轉(zhuan)化(hua)為(wei)永不硬化(hua)的果糖(tang)。作用和用途與白(bai)礬相同(tong)。因為(wei)白(bai)礬含有對人(ren)體有害的鋁元素(su)，所(suo)以常用檸檬酸代(dai)替白(bai)礬使用。食品添加劑商店或(huo)化(hua)工店有售。
12、食(shi)(shi)(shi)用(yong)(yong)(yong)(yong)色(se)(se)素：食(shi)(shi)(shi)用(yong)(yong)(yong)(yong)色(se)(se)素有(you)兩類，一(yi)類叫天然食(shi)(shi)(shi)用(yong)(yong)(yong)(yong)色(se)(se)素，另(ling)一(yi)類叫化(hua)學合(he)(he)成(cheng)(cheng)色(se)(se)素。其作用(yong)(yong)(yong)(yong)都在于使制品(pin)色(se)(se)澤鮮艷，增(zeng)加美感。由(you)于化(hua)學色(se)(se)素性(xing)質穩定(ding)，著色(se)(se)力強(qiang)，調(diao)色(se)(se)方(fang)便，成(cheng)(cheng)本(ben)低，故天然色(se)(se)素己逐(zhu)漸被合(he)(he)成(cheng)(cheng)色(se)(se)素所取代。合(he)(he)成(cheng)(cheng)色(se)(se)素無(wu)營養價(jia)值，且對人體肝臟(zang)有(you)害(hai)，我們最好不用(yong)(yong)(yong)(yong)或盡(jin)量(liang)減少投放放量(liang)。常(chang)用(yong)(yong)(yong)(yong)的合(he)(he)成(cheng)(cheng)色(se)(se)素有(you)檸(ning)檬黃、胭(yan)脂(zhi)紅、靛藍、焦糖色(se)(se)素等。購買(mai)(mai)色(se)(se)素時一(yi)定(ding)要買(mai)(mai)食(shi)(shi)(shi)用(yong)(yong)(yong)(yong)色(se)(se)素，非食(shi)(shi)(shi)用(yong)(yong)(yong)(yong)色(se)(se)素不能用(yong)(yong)(yong)(yong)。食(shi)(shi)(shi)品(pin)添加劑商店或化(hua)工店有(you)售。
13、香(xiang)(xiang)(xiang)料(liao)(liao)(liao)：香(xiang)(xiang)(xiang)料(liao)(liao)(liao)是(shi)糕點行(xing)業的重(zhong)要(yao)原料(liao)(liao)(liao)。分天(tian)然(ran)香(xiang)(xiang)(xiang)料(liao)(liao)(liao)和化學(xue)合成香(xiang)(xiang)(xiang)料(liao)(liao)(liao)兩類。由于大部分化學(xue)香(xiang)(xiang)(xiang)料(liao)(liao)(liao)在烤制過程中易于揮發，而(er)且無營(ying)養價值，所以(yi)大都使用天(tian)然(ran)香(xiang)(xiang)(xiang)料(liao)(liao)(liao)。天(tian)然(ran)香(xiang)(xiang)(xiang)料(liao)(liao)(liao)如丁香(xiang)(xiang)(xiang)、陳皮、蔥頭、五香(xiang)(xiang)(xiang)粉、山黃皮、豆(dou)腐乳(ru)、酒(jiu)、肉桂、八角等。比較穩定的化學(xue)合成香(xiang)(xiang)(xiang)料(liao)(liao)(liao)如乙基麥芽酚、香(xiang)(xiang)(xiang)蘭素及油質(zhi)香(xiang)(xiang)(xiang)料(liao)(liao)(liao)等。
14、其它(ta)原料：用(yong)于糕(gao)點的(de)其它(ta)原料非(fei)常多。常用(yong)的(de)有鹽(yan)、枧水(shui)、石灰、食用(yong)純堿(jian)、硼砂、酒餅、防腐劑(ji)(ji)、乳化劑(ji)(ji)、面包改良(liang)劑(ji)(ji)、師(shi)傅三百(bai)、保鮮劑(ji)(ji)、增白劑(ji)(ji)、發(fa)泡劑(ji)(ji)、膨化劑(ji)(ji)、可(ke)可(ke)粉、吉士粉等等，這(zhe)里(li)不作(zuo)詳述。
