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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Alain Le-Bail & Cédric Nicolitch & Charles Vuillod (2010). Fermented Frozen Dough: Impact of Pre-fermentation Timeand of Freezing Rate for a Pre-fermented Frozen Dough on Final Volume of the Bread. Food Bioprocess Technol 3,197–203.
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Armero, E., Collar, C. (1996a) Anti-staling additives, flour type and sourdough process effects on functionality of wheat doughs. Journal Food Science 61: 299303.
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Atwell, W. A., Hood, L. F., Lineback, D. R., Varriano-Marston, E., Zobel, H. F. (1988) The terminology and methodology associated with basic starch phenomena. Cereal Foods World 33: 306311.
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Bao, J., Shen, S., Sun, M., Corke, H. (2006) Analysis of genotypic diversity in the starch physicochemical properties of nonwaxy rice: apparent amylose content, pasting viscosity and gel texture. Starch/Stärke58:259267.
Barrera, G. N., Perez, G. T., Ribotta, P. D., Leon, A. E. (2007) Influence of damaged starch on cookie and bread-making quality. European Food Research and Technology225: 7.
Bloksma, A.H.,Nieman, W. (1975)The effect of temperature onsome rheological properties of wheat flour doughs. Journal Texture Studies6: 343361.
Boyacl, I. K., Williams, P. C., Koksel, H. (2004) A rapid method for the estimation of damaged starch in wheat flours. Journal of Cereal Science39: 135145.
Chang, S. M., Change, T. L., Yang, C. C. (1996) Explosion-puffing effect on rough rice properties. Bulletin of Institute of ChemistryAcademia Sinica 43: 7788.
Chen, W. Z., Hoseney, R. C. (1995) Development of an objective method for dough stickiness. Lebensmittel-Wissenschaft & Technologie 28: 467473.
Civille, G. V., Szczesniak, A. S. (1973) Guidelines to training a texture profile panel. Journal of Texture Studies 4: 204223.
Crockett, R., Le, P., Vodovotz, Y. (2011) How do xanthan and Hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough? Journal of Food Science 76(3): E274E282.
Davidou, S., Le Meste, M., Debever, E., Bekaert, D. (1996) A contribution to the study of staling of white bread: effect of water and hydrocolloid. Food Hydrocolloids 10: 375383.
Fabio Minervini, Daniela Pinto, Raffaella Di Cagno, Maria De Angelis, Marco Gobbetti,2011. Scouting the application of sourdough to frozen dough bread technology. Journal of CerealScience 54 , 296–304
Liqun Huang , Jingjing Wan , Weining Huang , Patricia Rayas-Duarte , Gang Liu. (2011). Effects of glycerol onwater properties and steaming performance of prefermented frozen dough. Journal of Cereal Science 53,19-24.
Meziani, S., Jasniewski, J. Ribotta, P. 2012. Influence of yeast and Frozen storage on rheological, structural and microbial quality of Frozen sweet dough. Journal of Food Engineering 109 , 538–544
Anika Wolter, Anna-Sophie Hager, Emanuele Zannini, Elke K.Arendt,2013.In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercialgluten-free bread. Journal of Cereal Science 58 , 431–436.
Alain Le-Bail & Cédric Nicolitch & Charles Vuillod (2010). Fermented Frozen Dough: Impact of Pre-fermentation Timeand of Freezing Rate for a Pre-fermented Frozen Dough on Final Volume of the Bread. Food Bioprocess Technol 3,197–203.
Amend, T., Belity, H-D. (1991) Microstructural studies of gluten and a hypothesis on dough formation. Food Structure 10: 277288.
Amr, A., Ajo, R. (2005) Production of two types of pocket-forming flat bread by the sponge and dough method. Cereal Chemistry 82(5): 499503.
Aoki, N., Umemoto, T., Hamada, S., Suzuki, K., Suzuki, Y. (2012) The amylose content and amylopectin structure affect the shape and hardness of rice bread. Japanese Society of Applied Glycoscience 59: 7582.
Araki, E., Ikeda, T. M., Ashida, K., Takata, K., Yanaka, M., Iida, S. (2009) Effects of rice flour properties on specific loaf volume of one-loaf bread made from rice flour with wheat vital gluten. Food Science Technology Research 15(4): 439448.
Arisaka, M., Nakamura, K., Yoshii, Y. (1992) Production method of rice flour and its utilization as food. Patent no., 1866267.
Armero, E., Collar, C. (1996a) Anti-staling additives, flour type and sourdough process effects on functionality of wheat doughs. Journal Food Science 61: 299303.
Armero, E., Collar, C. (1996b) Anti-staling additive effects on fresh wheat bread quality. Food Science Technology Int. 2: 323333.
Atwell, W. A., Hood, L. F., Lineback, D. R., Varriano-Marston, E., Zobel, H. F. (1988) The terminology and methodology associated with basic starch phenomena. Cereal Foods World 33: 306311.
Autio, K., Laurikainen, T. (1997) Relationships between flour/dough microstructure and dough handling and baking properties. Trends in Food Science & Technology 181185. 75
Bao, J., Shen, S., Sun, M., Corke, H. (2006) Analysis of genotypic diversity in the starch physicochemical properties of nonwaxy rice: apparent amylose content, pasting viscosity and gel texture. Starch/Stärke58:259267.
Barrera, G. N., Perez, G. T., Ribotta, P. D., Leon, A. E. (2007) Influence of damaged starch on cookie and bread-making quality. European Food Research and Technology225: 7.
Bloksma, A.H.,Nieman, W. (1975)The effect of temperature onsome rheological properties of wheat flour doughs. Journal Texture Studies6: 343361.
Boyacl, I. K., Williams, P. C., Koksel, H. (2004) A rapid method for the estimation of damaged starch in wheat flours. Journal of Cereal Science39: 135145.
Chang, S. M., Change, T. L., Yang, C. C. (1996) Explosion-puffing effect on rough rice properties. Bulletin of Institute of ChemistryAcademia Sinica 43: 7788.
Chen, W. Z., Hoseney, R. C. (1995) Development of an objective method for dough stickiness. Lebensmittel-Wissenschaft & Technologie 28: 467473.
Civille, G. V., Szczesniak, A. S. (1973) Guidelines to training a texture profile panel. Journal of Texture Studies 4: 204223.
Crockett, R., Le, P., Vodovotz, Y. (2011) How do xanthan and Hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough? Journal of Food Science 76(3): E274E282.
Davidou, S., Le Meste, M., Debever, E., Bekaert, D. (1996) A contribution to the study of staling of white bread: effect of water and hydrocolloid. Food Hydrocolloids 10: 375383.
Fabio Minervini, Daniela Pinto, Raffaella Di Cagno, Maria De Angelis, Marco Gobbetti,2011. Scouting the application of sourdough to frozen dough bread technology. Journal of CerealScience 54 , 296–304
Liqun Huang , Jingjing Wan , Weining Huang , Patricia Rayas-Duarte , Gang Liu. (2011). Effects of glycerol onwater properties and steaming performance of prefermented frozen dough. Journal of Cereal Science 53,19-24.
Meziani, S., Jasniewski, J. Ribotta, P. 2012. Influence of yeast and Frozen storage on rheological, structural and microbial quality of Frozen sweet dough. Journal of Food Engineering 109 , 538–544
