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頁籤選單縮合
題名 | 糖醇種類對小西餅麵糰及產品品質之影響=Effect of Sugar Alcohols on the Rehological Properties of Douhgs and Quality of Cookies |
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作者姓名(中文) | 黃瑞美; 蔡英敏; | 書刊名 | 輔仁民生學誌 |
卷期 | 18:2 2012.12[民101.12] |
頁次 | 頁45-61 |
分類號 | 473.25 |
關鍵詞 | 小西餅; 糖; 糖醇; Cookie; Sugar-free; Sugar alcohols; |
語文 | 中文(Chinese) |
中文摘要 | 本研究主要探討糖醇對小西餅品質之影響,以研發無糖小西餅。以四種單糖醇和三種雙糖醇分別取代糖粉製作糖醇小西餅,探討不同糖醇對麵糰流變性和小西餅品質之影響,並配合官能品評,以尋求小西餅較適用之糖醇。結果顯示,糖醇種類會影響麵糰及小西餅品質。其中,雙糖醇之製作效果優於單糖醇,其麵糰較硬實,內聚性和附著性則較小,較易擴展;小西餅直徑較大,且外觀、顏色和酥脆度均較佳,亦較受喜愛。尤其是麥芽糖醇製者,其麵糰流變性及小西餅品質與糖粉製者最相似,品質亦最佳。乳糖醇及山梨醇製者次之。此外,以糖醇製小西餅,熱量約可降低5-20%。 |
英文摘要 | This research was focusing on the sugar-free cookies. The powered sugar (sucrose) was substituted with the sugar alcohols (4 kinds mono-and 3 kinds di-sugar alcohols), and in order to find a better sugar alcohol to cookies, and the rheological property and quality of cookies with sensory evaluation was studied. The results showed that Among the sugar alcohols, the cookies with di-sugar alcohols showed the better qualities than that with mono-sugar alcohols. The cookie dough showed firmer, less adhesion and cohesion, higher spreading and crispy, good appearance and color, highest preference. Especially, the maltitol-cookie had similar quality of the powered sugar-cookie in rheological property of dough and cookies. Following was the lactitol and sorbitol cookies. The calorie of sugar alcohol cookies could be lowered 5-20%, and the blood sugar could maintain the homeostasis. |
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