頁籤選單縮合
題 名 | 市售蛋餅皮的物理質地特性=Physical and Textural Properties of Commercial Oriental Pancake |
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作 者 | 邵貽沅; 廖敏宏; | 書刊名 | 民生論叢 |
卷 期 | 7 2012.06[民101.06] |
頁 次 | 頁17-35 |
分類號 | 463.1 |
關鍵詞 | 蛋餅皮; 表面黏性; 韌性; 延展性; 切割韌性; Oriental pancake; Surface stickiness; Toughness; Extension; Cutting toughness; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以市售 7種蛋餅皮為對象,探討 5種一般蛋餅皮和 2種全麥蛋餅皮的物理質地特性,並分析冷藏於 4 ℃2天的產品品質變化。測量項目包括餅皮之水分含量、油脂含量、水活性、厚度、色澤、回凝熱性質、表面黏性、韌性、延展性和切割韌性。並藉由主成分分析描述其不同來源之蛋餅皮間的品質差異。市售蛋餅皮的水分含量為 39.3~51.1%,油脂含量為 0.89-5.69% (fb),水活性為 0.97~0.99,餅皮厚度為 1.2~1.7 mm,而色澤以全麥蛋餅皮較深。對質地特性而言,蛋餅皮的表面黏性、韌性、延展性和切割韌性分別為 48~2341 g、193~301 g、10.6~27.5 mm和 61~154 g。全麥蛋餅皮除色澤外,其他參數大多介於一般蛋餅皮參數範圍內。與原樣品比較,冷藏 2天的部分蛋餅皮之表面黏性、韌性、延展性和切割韌性會下降。由 PCA分析,前兩個主成分可以解釋 69.5%的總變異。第一主成分中以水活性、韌性、延展性和厚度貢獻最多;第二主成分以水分含量、粗脂肪含量和切割韌性貢獻最多。7種市售蛋餅皮中,樣品 C的厚度最薄,延展性最大。 |
英文摘要 | The purpose of this study was to compare the physical and textural properties of seven commercial oriental pancakes (i.e. 5 plain pancakes and 2 whole wheat pancakes) stored at 4℃ for 0 and 2 days. The properties of oriental pancakes were examined with water content, fat content, water activity, thickness, color, retrogradation thermal properties, surface stickiness, toughness, extension, and cutting toughness. The principal component analysis (PCA) was applied to discriminate these commercial products.The physical parameters of water content, fat content, water activity, thickness of oriental pancakes were 39.3~51.1%, 0.89~5.69% (fb), 0.97~0.99 and 1.2~1.7 mm, respectively. The textural parameters of surface stickiness, toughness, extension, and cutting toughness of oriental pancakes were 48~2341 g, 193~301 g, 10.6~27.5 mm and 61~154 gw, respectively. The whole wheat pancakes with the darker color had values inside the range of other parameters of plain pancakes. Storage at 4 ℃ for 2 days caused decrease in some textural parameters of stored samples. PC1 and PC2 accounted for 69.5% of the total variance in the data set. Furthermore, PC1 was mainly contributed to by water activity, toughness, extensibility and thickness; and PC2, by water content, fat content and cutting toughness. Among the analyzed samples, Sample C with the least thickness had the highest extension. |
本系統中英文摘要資訊取自各篇刊載內容。