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頁籤選單縮合
題名 | 麵粉洗筋之食鹽水濃度與濕筋熟成時間對油炸麵筋球品質之影響=Effects of the Concentration of NaCl Solution in Gluten-Washing from Wheat Flour and the Aging Time of Wet Gluten on the Quality of Deep-Fried Gluten Balls |
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作者姓名(中文) | 陳志傑; 吳宗沛; 張基郁; | 書刊名 | 食品科學 |
卷期 | 24:1 1997.02[民86.02] |
頁次 | 頁12-20 |
分類號 | 473.2 |
關鍵詞 | 麵粉; 洗筋; 氯化鈉; 熟成; 油炸麵筋球; Wheat flour; Gluten-washing; Sodium chloride; Aging; Deep-fried gluten ball; |
語文 | 中文(Chinese) |
中文摘要 | 油炸麵筋球的產製過程依序包括:製作麵糰,熟成,攪打洗筋,濕筋熟成,切粒 油炸及冷卻等步驟。本研究針對製作麵糰時所添加食鹽水之濃度與濕筋熟成時間對油炸麵筋 球品質之影響進行探討。 在製作麵糰時,分別以 0.25、0.5、1、2、4 與 6% 等濃度之食 鹽水與麵粉混合以製備濕麵筋,再製成油炸麵筋球,結果發現以 4% 食鹽水的添加,可得到 較佳品質之油炸麵筋球。而在濕筋熟成時間上,本研究分別以 15、30、60 及 90 分鐘的熟 成時間,探討其對油炸麵筋球品質之影響,結果發現以 30 分鐘的濕筋熟成時間,可得到較 佳品質之油炸麵筋球品質。 |
英文摘要 | The manufacturing process for deep-fring gluten balls is in a sequence of dough preparation, dough aging, gluten-washing, wet-gluten aging, ball-cutti ng, deep frying, and cooling. In this study, the effects of the concentration of the aqueous NaCl solution used during dough preparation and the aging time of w et gluten on the aquality of deepfried gluten balls were investigated. Dring doug h preparation, queous NaCl solutions of different concentrations (0.25, 0.5, 1, 2, 4 and 6%) were separately mixed with wheat flour to prepare gluten for production of deep-fried gluten balls. The results showed that deep-fried gluten balls of higher quality were obtained when a 4% aqueous NaCl solution was used. In the experiment on the aging time for wet gluten, results after four different durations of 15,30,60 and 90 min were compared. It was observed that deep-fried gluten balls of higher quality were obtained when the wet gluten was aged in water for 30 min. |
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