Bt m l sn phm c ch bin t ht la m hoc cc loi ng cc bng qu trnh

nghin. Trong qu trnh ny, v cm v phi c tch ra v phn cn li ca ht la m

(ni nh) c nghin nh ti mn thch hp, ta thu c thnh phm l bt m.
Ngoi ra bt m cn c b sung thm mt s thnh phn khc ty theo mc ch cng
ngh.
Phn loi bt m:
La m c hai loi l: la m en v la m trng. Ngun nguyn liu ch yu ca nc ta l nhp t
nc ngoi (nhp bt m v la m) v ta ch nhp loi la m trng. La m trng c hai loi: loi
cng Triticum durum v loi mm Triticum aestivum. La m cng c cht lng cao hn.
Ty theo cht lng bt (t l xay xt), ta chia cc loi bt: bt thng hng, bt loi I, bt loi II,
bt loi III.

Ngoi ra, cn c th phn loi theo hm lng gluten (% gluten t):
- Bt m c % Gluten t: 30 32% ng vi % Protein t 11 14%.
- Bt m c % Gluten t: 28 30% ng vi % Protein t 9 10%.
- Bt m c % Gluten t: < 28% ng vi % Protein l 8%.
Thnh phn bt m
Tinh bt:
L glucid quan trng nht ca bt m. ln v nguyn ca ht tinh bt nh hng n tnh rn
chc, kh nng ht nc v hm lng ng trong bt nho. Tinh bt chim s lng ln trong
bt (68 76 %). Ngay c bt bnh m, c xem l bt c t tinh bt, vn cha nhiu tinh bt hn
tt c cc thnh phn khc cng li. Mt s ht tinh bt b h hng trong qu trnh xay xt hoc khi
bt c lu tr trong iu kin m t. Khi iu ny xy ra, mt s lng rt nh tinh bt c
chia nh theo amylase thnh ng c d dng ln men bng nm men. Lng ng t nhin
c trong bt (t hn 0.5%) khng cao cho s ln men ca nm men, l l do ti sao hu ht
cc cng thc nm men bt nho u c thm vo mt t ng.
Protein:
Protein (6 18%) hot ng nh mt cht kt dnh cc ht tinh bt trong trong ni nh. Glutenin
v gliadin l cc protein hnh thnh nn khung gluten, chim khong 80% ca cc protein trong ni
nh. Hai protein ny khng tan trong nc nhng khi nho trn vi nc th to thnh khi gluten
do v n hi. Cc protein khc trong bt trng bao gm cc enzym nh amylase,
protease, v lipase. Hm lng protein thay i theo loi bt, bt hng cng cao protein cng nhiu
v c gi tr dinh dng cao hn bt hng thp.
m:
m trong bt thng thng vo khong 11 14%. Khi m tng ln trn 14%, bt d b nm
mc v tng trng, thay i hng v, hot ng ca enzyme, v b cn trng ph hoi. i vi
nhng l do ny, bt phi c lu tr ng cch trong mt ni kh, mt.
Glucid keo:
Carbohydrate khc trong bt ngoi tinh bt (2 3%), c th pentosan. Rt d b qua tm quan
trng ca pentosan trong bt trng, v hm lng tng i thp. Pentosan c mt chc nng rt
quan trng trong tinh bt. V n thng hp th 10 15 ln trng lng ca n trong nc, mt
lng nhpentosan c th lm tng kh nng hp th nc ng k ca bt. Mt lng nh c
trong bt m xut hin cng tng tc vi gluten, nng cao sc mnh v cu trc ca n. Pentosan
cng l mt ngun ca cht x ha tan.
Lipid:
Mc d ch c mt lng nh cht bo (1 1,5%) du v cht nh c mt trong bt mu trng,
nhng hp cht ny c nh hng n tnh cht ca gluten chng lm cho gluten n hi hn. Tuy
nhin, v bn cht ca n, du la m b xi ha d dng v bin i, hn ch thi hn s dng ca
bt.
Cht tro:
Tro gm cc mui v c khong cht t nhin c trong li ht la m. N bao gm st, ng, kali,
natri, v km. Bn cnh vic cung cp cc khong cht cn thit cho ba n, tro lm tng s ln
men bng cch cung cp khong cho nm men. Tro c mu xm nh hng n mu ca bt. Bt
mu trng l tng i t tro (t hn 0.6 %), bi v tro tp trung lp cm s mt i khi xay xt. Tro
c o trong mu bt v ng cc bng cch nung cc mu nhit rt cao trn 1000F (538
0
C)
v tro l khi lng cn li .
Cc sc t carotenoid:
Cc sc t carotenoid c mt trong bt mu trng vi s lng rt thp (1 4 phn triu). Thnh
phn ny quy nh mn v ty trng bt. Cc sc t carotenoid trong bt mu trng nm
trong cng mt nhm nh carotene, cc sc t mu da cam trong c rt.
Ch tiu cht lng bt m
Ch tiu cm quan: bt m c mu trng hoc trng ng c trng, mn, ti, mi v ca bt t nhin,
thm du, d chu, khng c mi v l (ng, chua, i, kht, khng c mi mc); khng su mt,
khng ln tp cht: rc, st, t, ct.
Ch tiu l ha:
- m khng qu 14%.
- mn: cn trn rt 420m(khng ln hn 20%);qua ry 118um (khng nh hn 80%).
- chua khng qu 4 ( s ml NaOH 1N trung ho 100g bt ).
- Tp cht Fe khng ln hn 30mg/kg. Hm lng tro khng ln hn 0.75%.
- Hm lng gluten kh khng t hn 7 8%.
- Trng thi gluten t: mu trng ng nht, co gin, n hi nh cao su.
- Hm lng gluten t khng nh hn 28%. cng t t 13 16cm.
- Gluten kh vn gi c mu trng sng ca gluten t.
- Khng c c vi nm c v c t vi nm.
- D lng ho cht tr su: nm trong gii hn cho php.




1.1 Bt m
Ngun gc:
Bt m c sn xut bng cch nghin ht la m. La m c ngun gc t Ty Nam . Vic trng
trt la m bt u lan rng ra ngoi khu vc Ty Nam trong thi i mi. Vo khong
nm 3000 TCN, la m xut hin ti Ethiopia, n , Ireland v Ty Ban Nha. Khong 1 thin
nin k sau n ti Trung Quc. Khong nm 1000 TCN vic trng trt nng nghip vi s dng sc
nga, tru, b cy ba lm gia tng sn lng la m, ging nh vic s dng cc my gieo ht
thay th cho vic gieo ht bng cch ri ht trong th k 18. Sn lng la m tip tc tng ln,
do cc vng t mi c a vo khai thc, cng nh do k thut canh tc ca ngh nng tip
tc c ci tin vi vic s dng cc loi phn bn, my gt, my p la (my gt p), cc loi
my cy t, my xi t, my trng cydng sc ko ca my ko, cng tc thy li v phng
tr su bnh dch hi hon thin hn cng nh vic to ra cc ging mi tt hn. Vi t l gia tng
dn s trong khu vc s dng la m nh l loi lng thc chnh ang suy gim, trong khi nng
sut vn tip tc tng, nn din tch gieo trng la m hin ti bt u xu hng gim v n l
ln u tin din ra xu hng ny trong lch s loi ngi hin i. Vo nm 2007, sn lng la
m gim ti mc thp nht k t nm 1981, v nm 2006 l ln u tin lng tiu th la m
trn ton th gii nhiu hn l sn lng mt khong trng s c tip tc dn rng do nhu
cu tiu dng la m hin nay tng nhanh hn mc tng ca sn xut.
Phn loi:
Bt m c hai loi: Bt m trng v bt m en. Bt m trng c sn xut t ht la m trng, bt
m en c sn xut t la m en. Do c bnh m trng v bnh m en. Bnh m trng c
xp cao hn, acid nh hn v m ca bnh cng nh hn so vi bnh m en. Rut bnh m
trng c mu trng ng, v c mu vng p, cn bnh m en th c mu nu ti. nc ta ch
yu sn xut bnh m trng. La m trng c hai loi: loi cng v loi mim, loi cng c cht
lng cao hn.
Yu cu chn nguyn liu
Chn bt m c hm lng protein khong 10.5 -11 %
Cc ch tiu kim tra
Cht lng bt m c nh gi theo tiu chun nh nc. Cc ch s trong tiu chun cht lng
bt m c c trng bng tnh trng v sinh v hng ca bt, cc ch s v tnh cht nng
bnh khng c tiu chun ha tr hm lng gluten t trong bt m. Cc ch s cht lng y
bao gm v, mi, nhim trng, hm lng cc tp cht st v m.
Bt khng c mi l, v l, khng b nhim trng. Hm lng cht st khng qu 3mg/1kg bt.
m ca bt phi nh hn 13 13.5%.
Cc hng bt khc nhau v tro, trng, mn, acid v hm lng gluten t ( trng v
acid khng ph thuc vo ch s tiu chun cht lng bt).
tro l ch s c bn xc nh hng ca bt, thm vo ngi ta cn dng trng v
mn na. Cn axit v hm lng gluten ti khng th c trung cho hng ca bt v cc ch s
ny lun lun bin ng

Cc ch tiu nh gi cht lng ca bt
Loi bt
Cc chi s Bt m t l thu bt 75% Bt m t l thu bt 80%
tro khng qu, % 0.8 1
Hm lng gluten t, % 27 28
t l trn sng 29 mt/cm, % - 0.5
t l trn sng 32 mt/cm, % 0.5 Khng qu 3
t l trn sng 38 mt/cm, % Khng qu 3 -
Tp cht ct sn khng qu, % 0.03 0.03
tro:
Hng ca bt c xc nh bng hm lng cm (v qu, v ht). Xc nh trc tip hm lng cm
c kh khn, do hng ca bt c th hin gin tip qua tro, xc nh tro tung i n
gin hn. tro ca ni nh la m vo khong t 0.4 n 0.45%, tro ca cm khong 7 8.5%.
Do bt m c hng cao cha t tro hn bt m cc hng thp. Nhiu nc trn th gii ly tro
lm ch s c bn xc nh hng ca bt m.
mn:
mn ca bt c trng cho mc nghin. Bt thuc cc hng cao th mn hn, ngha l gm t
cc phn t nh hn. mn ca bt nh hng n gi tr thc phm v tnh cht nng bnh ca
bt. Trong qu trnh to thnh bt nho, bt c kch thc ln s chm trng n, chm ln men v
qu trnh keo ha khng th xy ra vi tc nhanh. Bt cng mn th cng c iu kin tt cho
enzym tc dng, v cng d dng hnh thnh bt nho.
trng:
Cc lp v qu ht thng cha nhiu sc t, ni nh cha nhiu sc t hn. Bt cng trng chng t
cng cha ln t v, bn thn ni nh c cha sc t carotinoit nn bt thng c mu trng ng.
trng ca bt khng phi lc no cng quan h cht ch vi tro, chnh l cc lp alrng ca ht
tuy khng c mu nhng li c tro cao, cn v qu,v ht th c mu nhng hm lng tro li
tng i t hn.
S lng v cht lng ca gluten:
Gluten ca bt hng cao thng c mu sng hn v ht nc ln hn. Bt c hm lng gluten
cao thng c tnh cht nng bnh cao. Nhng tnh cht nng bnh cn ph thuc nhiu vo cht
lng gluten na.
axit ca bt:
Ht v bt lun c tnh axit l do trong bt c cc mui photphat acid, cc acid bo t do, v cc
acid hu c khc (lactic, acetic). Cc acid c to thnh do qu trnh thy phn bng men trong
thi gian bo qun bt hoc ht. Trong qu trnh sn xut bnh m, ngi ta xc nh acid chung
ca bt, bn thnh phm v thnh phm. axit l mt lng cc axit c cc tnh cht acid v c
biu din bng Nyman(0N). acid ca bt m dng trong cng nghip sn xut bnh m c
qui nh trong khong 3 50N, nu biu din bng pH th vo khong 5.8 6.3.
Thnh phn ha hc ca bt m
Protit:
Hm lng protit trong cc loi bt m khc nhau th khng ging nhau.Hm lng protit tng dn t
bt hng cao n bt hng thp, nhng v mt dinh dng th protit trong bt hng cao gi tr hn.
Protit trong bt m cng gm c 4 loi:
- Anbumin (ha tan trong nc).
- Globumin (ha tan trong dung dch mui trung tnh).
- Prolamin (ha tan trong dung dch ru ru 60 80%), cn c tn gi l glutenin.
- Glutelin (ha tan trong dung dch kim yu 0,2%), cn c tn gi l glutenin.
Trong 4 loi protit ni trn, hm lng anbumin v globulin chim khong 20%, cn 80% l prolamin
v glutelin. T l gliadin v glutenin trong bt m tng ng nhau. Khi em bt m nho vi nc v
yn mt thi gian s to thnh gluten. Ra bt nho cho tinh bt tri i, cn li mt khi do l
gluten. Gluten thu c sau khi ra ca bt nho gi l gluten t. Trong gluten t c cha khong
60 70% nc.
Gluxit ca bt m:
Gluxit trong bt m gm c tinh bt, dextrin, xenluloza, hemixenlulza, gluxit keo, cc loi ng.
Tinh bt l gluxit quan trng nht ca bt, trong bt c cc hng cao c cha n 80% tinh bt. Tinh
bt ca cc loi bt khc nhau th khng ging nhau v hnh dng, kch thc, kh nng trng n v
h ha. ln v nguyn ca ht tinh bt c nh hng n tnh rn chc, Kh nng ht nc v
hm lng ng trong bt nho. Ht tinh bt nh v ht tinh bt ln s b ng ha nhanh hn
trong qu trnh sn xut bnh m. Trong cc ht tinh bt, ngoi tinh bt ra cn c mt lng rt nh
acid photphoric, acid silisic, acid bo v cc cht khc.
mantoza. Mantoza to thnh l nguyn liu cn thit cho qu trnh ln men bt nho. dextrin Trong
qu trnh chun b bt nho xy ra s thy phn tinh bt bng men, cn trong khi nng th xy ra s
thy phn bng acid. S thy phn men c tin hnh theo s : Tinh bt
Dextrin (C6H12O5)n l sn phm to ra u tin trong qu trnh thy phn tinh bt. l nhng cht
keo v to thnh vi nc mt dung dch dnh. Khi lng phn t v tnh cht ca dextrin ph thuc
vo mc thy phn ca tinh bt. Ngi ta phn ra cc nhm dextrin sau y:
- Anilodextrin l hp cht c cu to gn ging tinh bt, khi tc dng vi iot cho mu tm.
- Eritrodextrin l hp cht c khi lng phn t nh hn khi tc dng vi iot cho mu .
- Acrodextrin v mantodextrin l nhng dextrin n gin nht, khi tc dng vi iot khng cho mu t
trng.
Dextrin t lin kt vi nc. Do khi nho bt c hm lng cao cc dextrin th rut bnh m cht v
km n hi.
Xenluloza (C6H12O5)n cng c cng thc chung gn ging nh tinh bt nhng khc nhau v cu trc
phn t v cc tnh cht l ha hc. Phn t ca xenluloza gm c trn 1500 gc glucoza. Xenluloza
khng tan trong nc lnh v nc nng. Thy phn xenluloza bng axit kh hn thy phn tinh bt.
C th ngi khng th tiu ha c xenluloza v chnh hm lng xenluloza lm gim gi tr thc
phm ca bt. Trong bt hng cao cha khong 0.1 0.15% xenluloza, cn trong bt nghin ln cha
2.3%.
Hemixenluloza l polyonscaxit cu to t cc gc pentozan (C5H8O4)n v hecxosan (C6H10O5)n.
Hemixenluloza khng ha tan trong nc, nhng ha tan tong kim.N d thy phn hn xenluloza.
Hm lng hemixenluloza ph thuc vo hng bt, thng khong 2 8%. C th khng tiu ha
c hemixenluloza.
Gluxit keo l cc pentozan ha tan, ch yu c cha trong ni nh ca ht. trong bt m hm lng
gluxit keo vo khong 1.2 %. Gluxit keo c tnh ho nc rt cao v ng vai tr quan trng trong sn
xut bnh m, c bit l bnh m en. Khi trng n trong nc cc gluxit keo cho ta nhng dch keo.
Dch keo ny c nh hng r rt n cc tnh cht l hc ca bt nho.
ng trong bt c cha mt hm lng khng ln lm. trong bt c cha khong 0.1 0.25%
glucoza v fructoza, v gn 0.1 0.5 % mantoza. Trong bt m sn xut t ht ny mm th hm
lng mantoza tng ln rt r rt. ng ch yu nm trong phi ht. Hm lng saccaroza trong bt
vo khong 0.2 0.6%. Hm lng chung ca cc loi ng ph thuc vo hng bt v cht lng
ht. ng trong bt c nh hng n qu trnh sn xut bnh, ng c sinh ra trong thi gian
1.5 2 gi u tin ca qu trnh ln men. Hm lng ng chung trong bt m trng vo khong
1.8 4.0% trong bt m en khong 4.0 6.5% .
Cc lipit:
L nhng cht hu c ght nc c cu trc khc nhau, khng ha tan trong nc nhng c kh nng
ha tan trong cc dung mi hu c. Trong s cc lipit ca bt m, ngoi cc cht bo trung tnh cn
phi k ti cc photpharit, sterin, sc t v cc vitamin ha tan trong cht bo. Trong bt cc lipit c
trng thi t do v trng thi kt hp vi protit v gluxit. Nhng hp cht ny nh hng n tnh
cht ca gluten, chng lm cho gluten n hi hn. Hm lng chung ca cc lipit trong bt m
khong 2 3%, lipit ca bt gm khong 75% cht bo.
Cc enzym: thy phn protit v tinh bt
Men thy phn protit dc chia ra lm hai: proteinaza v polipeptidaza. Trong qu trnh sn xut bnh
m, proteinnaza c ngha quan trng, bi v protenaza thy phn cc protit t nhin, m chnh cc
protit t nhin mi c nhng tnh cht vt l c gi tr i vi sn xut bnh m. Trong tinh bt lun
lun c proteinaza. Proteinaza lm mt cu trc bc 3 ca phn t protit, lm cho gluten b vn nt
dn n tnh cht vt l ca gluten xu i v lm gim kh nng lin kt vi nc. Do nh hng
xu n tnh cht bt nho. Nhit thch hp cho proteinaza l 45 550C, mi trng thch hp l
pH = 4.5 5.6. Cc cht kh c tc dng tng cng hot ng ca proteinaza cn cc cht oxy ha
c tc dng kim hm hot ng ca proteinaza. Mui n cng c tc dng km hm hot ng ca
proteinaza. Khng ch hot ng thy phn protit ca bt bng cch s dng nhy ca prteinaza
vi nhit , pH v s c mt ca cc cht hot ha v cht kim hm.
Enzym thy phn tinh bt gm v -amilaza. Trong iu kin thch hp c th thy phn n 95% tinh
bt. ngha trong sn xut bnh m ca 2 loi enzym ny rt khc nhau. Tc dng ng ha ca
amilaza xc tin s ln men bt nho v lm cht lng sn phm tt hn, v ng trong bt m
khng lm ra bt m vi cht lng bnh thng. Hm lng cao ca amilaza trong bt s nh
hng xu n trng thi bt m. S dextrin ha ca tinh bt trong thi gian nng bnh ca -
amilaza lm gim kh nng gi nc ca rut bnh. Bt m sn xut t ht ny mm c hm lng
-amilaza cao, do bt ly t ht ny mm c cht lng thp i vi cng ngh sn xut bnh m.
Ngoi ra cn c cc enzym nh lipaza, lipoxadaza, triozinaza. Lipaza c tc dng lm tng acid ca
bt m. Lypoxydaza c tc dng oxy ha tizozin to thnh cc cht c mu ti, chnh qu trnh ny
lm cho bt nho v rut bnh c mu sm.
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Nm 2010, Vit Nam nhp khu 2,1 triu tn la m trong khong 1,5 triu tn c xay xt v
0,6 triu tn s dng lm thc n chn nui (Theo VIETRADE).
La m c trng khp cc chu lc trn th gii. La m, nh vi tt c cc ht ng cc khc,
thuc v phn loi cy trng c, v c nhiu ging. Mi loi c nhng c trng nht nh vi thay
i ty theo a phng, loi t v iu kin kh hu (nng, ma) gp phi trong khi ang pht trin.
Vit Nam c cc ngun la m c s dng ch yu nh sau:


- La m c - Australian Wheat Board (AWB):
Cc loi la chnh Protein ng dng
Australia Prime Hard (APH) Min 13% Sandwich, Pizza, M honh thnh
Australia Hard ( AH) Min 11.5% Bnh m, Baguette, M si
Australia Premium White( APW) Min 10% Bnh m, M trng..
Australia Standard White ( ASW) 9.5% Bnh m, M n lin, Cookie
Australia Soft ( AS) Min 9% Cake, Cookie, Snack, Bnh hp


- La m M - US Wheat (USW):

Cc loi la chnh Protein ng dng
Hard Red Spring (HRS) Min 13% Sandwich, Pizza
Hard Red Winter (HRW) Min 11.5% Bnhm,
Hard White (HW) Min 11% Bnh m, M trng
Soft Red Winter (SRW) 10% M, Cookie
Soft White (SW) 8- 9% Cake, Cookie, Snack, Bnh hp


- La m Canada - Canadian Wheat Board (CWB):

Cc loi la chnh Protein ng dng
Canada Western Red Winter ( CWRS) 13% Sandwich, pizza, baguette
Canada Western Extra Strong ( CWES) 13% Sandwich, Pizza
Canada prairie Spring Red ( CPSR) 11.5% Bnh m, M trng..











Ngoi ra cn c cc loi la m Argentina, Nga, Ukraina, Trung Quc, Pakistan c s dng
Vit Nam nhng dnh cho m n lin hoc phi trn, hoc cho thc n gia sc


La m c trng khp cc chu lc trn th gii. La m, nh vi tt c cc ht ng cc khc,
thuc v phn loi cy trng c, v c nhiu ging. Mi loi c nhng c trng nht nh vi thay
i ty theo a phng, loi t v iu kin kh hu (nng, ma) gp phi trong khi ang pht trin.

Ging la m c th c phn loi theo ma v v theo cng ca ht.


Theo ma v:
La ma ng: c trng vo ma thu, vo ma xun chng tip tc trng thnh v c gt
vo u h.
La ma xun: c trng vo ma xun v thu hoach vo cui h.

Theo cng:
La m mm (Soft wheat): hm lng gluten v protein thp, ph hp cho bnh cake, bnh qui.
La m cng(Hard wheats): c hm lng protein v gluten cao, ph hp cho sn xut bnh m,
bnh pizza, sandwich
La Durum (la m cng nht) c s dng cho sn xut macaroni, spagheti, pasta


1. Ni Nh (83%): L ngun sn xut bt m, cha cc cht dinh dng ca ht la m. Ni nh
cha cc cht dinh dng sau (% so vi ht la m): 70-75% protein, 43% axit pantothenic (Vitamin
B5), 32% Riboflavin (Vitamin B2), 12% Niacin (Vitamin B3), 6% Pyridoxine (Vitamin B6), 3% Thiamin
(Vitamin B1)

Canada Western Hard White(CWHW) 13% Bread, Pizza
Canada Western Soft White Spring(CWSWS) 8- 9% Cake, Cookie, Snack, Bnh hp
2. V cm (14%): Cm c ly ra t v la m v c s dng trong thc n ng vt, gia cm
hoc kt hp vi ni nh sn xut bt m. Cm m cha thnh phn Cellulose v cc cht dinh
dng sau (% so vi ht la m): 86% Niacin (Vitamin B3), 73% Pyridoxine (Vitamin B6), 50% axit
Pantothenic (Vitamin B5), 42% Riboflavin (Vitamin B2), 33% Thiamin (Vitamin B1), 19% Protein

3. Phi (3%): Phi l thnh phn ny mm ca ht. c s dng cho thc n b sung dinh dng
hoc cho gia sc. Mm la cha cc cht dinh dng nh sau (% so vi ht la m): 64% thiamin
(Vitamin B1), 26% riboflavin (Vitamin B2), 21% pyridoxine (Vitamin B6), 8% protein, 7% axit
pantothenic (Vitamin B5), 2% niacin (Vitamin B3)

Lp v cm lm nh hng xu n mu sc ca bt m v lm gim gi tr thc phm ca bt m.
Phi c cha enzyme v cht bo nn lm gim thi gian bo qun bt. V vy hai thnh phn ny
phi c loi ra ti a trong qu trnh sn xut bt m.