頁籤選單縮合
題 名 | 麵粉添加葡萄糖氧化酶對吐司麵包品質之影響=Effect of Adding Glucose Oxidase to Flour on the Quality of Toast |
---|---|
作 者 | 許家愷; 江淑華; 陳志瑋; 王秀育; 張基郁; | 書刊名 | 科學與工程技術期刊 |
卷 期 | 5:4 2009.12[民98.12] |
頁 次 | 頁41-48 |
分類號 | 473.25 |
關鍵詞 | 麵糰farinograph特性; 麵糰extensograph特性; 麵粉添加劑; 吐司體積; 吐司; 麵粉; Extensograph dough properties; Farinograph dough properties; Flour additives; Loaf volumn; Toast; Wheat flour; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以美國硬紅春麥為原料,依不同提粉率(71、69 及64%)取得三種麵粉樣品(A、 B 及C)。首先測定此三種麵粉樣品之麵糰Farinograph 和Extensograph 特性值,另以三種添加 劑:抗壞血酸(ascorbic acid)、azodicarbonamide(ADA)及葡萄糖氧化酶(glucose oxidase), 分別以四種劑量(25、50、100 及200 mg/kg)添加於高提粉率之麵粉樣品(A),測定其製得 之土司體積,再依體積大小選取合適之添加劑及添加量,添加於中、低提粉率之麵粉樣品(B 和C),以瞭解添加劑對不同提粉率之麵粉樣品之麵糰Farinograph、Extensograph 特性值及土 司品質的影響。結果顯示添加100 mg 葡萄糖氧化酶/kg 之麵粉,其製得之土司體積最大,而且 隨葡萄糖氧化酶添加量的增大,其麵糰Farinograph 特性中擴展時間、離線時間、穩定度與軟化 指數有增加的趨勢;麵糰Extensograph 特性之抗張力亦呈增加的趨勢,但延展性則呈減小的趨 勢;土司體積亦明顯增加。 |
英文摘要 | Hard American red spring wheat was used as the raw material. Milled flours were divided, according to their respective extraction rates, into groups A (71%), B (69%) and C (64%). First, the Farinographic and Extensographic properties of the three flour samples were determined. Next, three additives, including ascorbic acid, azodicarbonamide (ADA) and glucose oxidase, were selected and added in four dosages (25, 50, 100 and 200 mg/kg) to the flour sample with the high extraction rate (Flour A). The loaf volume of the toast made from Flour A was tested and used as a reference for selecting the optimum additive and dosage. Finally, the flours with medium and low extraction rates (groups B and C, respectively) were combined with the optimum additive and in the optimum dosage to explore the effect of the additive on the rheological dough properties of the flours with different extraction rates and to evaluate the quality of the toasts made from each. The results showed that the loaf volume of the toast made from the flour with the 100 mg glucose oxidase/kg flour was the largest. The peak time, departure time, stability and valorimeter value of the Farinographic properties of the dough increased as the glucose oxidase was added. As this oxidase was added, the resistance of the Extensographic dough properties also increased, but the extensibility decreased. Moreover, the loaf volume of the toasted bread apparently increased. |
本系統中英文摘要資訊取自各篇刊載內容。