查詢結果分析
相關文獻
- Effects of Atmospheric and Vacuum Frying on the Quality of Donuts
- 鮪魚肋排之加工利用
- 厭氧流體化床之生物膜顆粒層次模型及代謝活性試驗
- 鋼鋁片鍍層與化成塗膜表面分析技術之應用
- Comparison of Upper Floret Development in Bisexual and Male Spikelets of Thuarea Involuta (Gramineae) with Scanning Electron Microscopy
- 發酵鹽度及離心處理對發酵酸味種楊桃汁品質接受性之影響
- Influence of Vacuum Frying Time on the Chemical Constituents of Fried Carrot Chips
- 黃槐(Cassia surattensis L.)雄蕊與雌蕊形態變異對結實之影響
- 讓甜蜜圈住您的快樂--訪安奇思甜甜圈
- 年輕人對飲料口感的嗜好性調查
頁籤選單縮合
題 名 | Effects of Atmospheric and Vacuum Frying on the Quality of Donuts=真空及常壓油炸方式對甜甜圈品質之影響 |
---|---|
作 者 | 黃湞鈺; 宋文杰; 徐永鑫; | 書刊名 | 臺灣農業化學與食品科學 |
卷 期 | 47:5 2009.10[民98.10] |
頁 次 | 頁238-249 |
分類號 | 473.25 |
關鍵詞 | 甜甜圈; 掃描式電子顯微鏡; 感官品評; 真空油炸; 常壓油炸; Donut; Scanning electron microscopy; SEM; Sensory evaluation; Vacuum frying; Atmospheric frying; |
語 文 | 英文(English) |
中文摘要 | 本實驗以常壓及真空油炸方式進行蛋糕及酵母甜甜圈製作,以140℃及160℃分別於常壓及真空油炸(20torr)三、四、五分鐘。探討對甜甜圈質地剖面分析(TPA)、吸油量及內部組織微細構造之影響。實驗結果顯示,以真空油炸所製得之酵母甜甜圈,外表色澤紅色度值(a)低於常壓油炸者。真空油炸製得之蛋糕甜甜圈,形成的內部組織孔洞較大。結構較粗糙,成品內部亮度值(L)低於常壓油炸者。蛋糕甜甜圈隨著油炸溫度與時間之增加,硬度值(Hardnoss)也隨之增加。以掃描式電子顯微鏡(Scanning electron microscopy)觀察甜甜圈微細構造,發現以常壓油炸之蛋糕甜甜圈內部組織氣孔壁膜佈滿大小不一澱粉顆粒,而真空油炸蛋糕甜甜圈澱粉顆粒明顯變少,表面較為平整。蛋糕甜甜圈的含油量在真空油炸條件下低於常壓油炸者,但酵母甜甜圈則在常壓油炸條件下有較低之含油量。經品評試驗後,不論是蛋糕甜甜圈或是酵母甜甜圈皆以140℃、五分鐘常壓油炸者整體接受性最佳。 |
英文摘要 | In this study the differences in texture profile analysis (TPA), oil-uptake, and microstructure of donuts during atmospheric frying and vacuum frying (20 torr) were compared. Two types of donuts (cake donut and yeast-raised donut) with two temperature Levels (140℃ and 160℃) and three frying times (3, 4, and 5 minutes) were used for frying. Vacuum frying had a lower a-value on the surface of the cake donuts and formed larger pores and a rougher microstructures than the atmospheric deep-fried donuts. The L-value of the donut decreased with vacuum frying, and the hardness of the cake donut increased with both flying temperature and time. Scanning electron microscopy (SEM) of donuts under atmospheric frying showed various sizes of starch granules attached to the internal structure of the gas poles. There appeared to be fewer amount of starch in the cake donuts that were vacuum fried and their surface was smoother than that of donuts that were fried under atmospheric condition. The oil content of cake donuts was lower with vacuum flying than with atmospheric flying. However, the oil content of yeast-raised donuts was lower with atmospheric frying than with vacuum frying. In both types of donuts, the donuts deep-fried under atmospheric conditions at 140℃ for 5 minutes had higher sensory scores than any of the other processing conditions. |
本系統中英文摘要資訊取自各篇刊載內容。