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105水溶性膠體對無麩質冷凍麵糰烤成品之物性影響

論文分類: 碩士論文
學號: P0230008
姓名: 湯寶燁
指導教授: 馮臨惠
畢業日期: 2017-08-01
摘要: 米穀粉被視為生產無麩質麵包最理想的原料,原因是米穀粉容易為人體吸收且口味清淡。然而,在製備無麩質麵包,米穀粉缺少小麥麵筋給予麵包的網狀結構是重要的品質因素。為解決此困境,有研究使用水溶性纖維素與膠體來取代麵筋來賦予無麩質麵包網狀結構與氣室生成。然而,對於應用於無麩質冷凍麵糰及烤成品的研究則較少。本研究主要目的是使用台灣在地生產的米穀粉製備無麩質冷凍麵糰,藉添加不同比例的水溶性膠體取代傳統麵筋,探討添加對冷凍麵糰烤成品之烘焙性質及麵糰在冷凍貯存環境,對烤成品的影響。本研究使用直接攪拌法以米穀粉為主製備冷凍麵糰,並添加不同比例(0.9%及2.2%)的水溶性膠類-羥丙基甲基纖維素(hydroxypropyl methylcellulose, HPMC)及關華豆膠,觀察水溶性膠類對無麩質冷凍麵糰烤成品的比容積、硬度、孔隙度等物性的影響。實驗結果顯示:添加HPMC之無麩質冷凍麵糰烤成品的比容積高於添加關華豆膠的。添加羥丙基甲基纖維素比例越高,比容積表現越佳。此外,本研究也在麵糰添加蜂蜜,結果顯示:添加蜂蜜有利於冷凍麵糰,經冷凍儲存,其烤成品的比容積優於控制組。 關鍵字:冷凍麵糰、米穀粉、比容積、硬度
參考文獻: 胡國華。2005。功能性食用膠,PP.1-308。化學工業出版社。北京。中國
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