臺灣博碩士論文加值系統

本研究針對酵母、抗凍劑種類與用量對麵糰和麵包品質之影響以及麵糰解凍和後發酵條件等加以探討，以找尋較適冷凍麵糰之配方和加工條件，俾能產製高品質的麵包。新鮮酵母、Mauripan instant dry yeast、Bruggemen instant、LHIS dry yeast四種酵母分別添加1.1%製作冷凍麵糰，經冷凍貯存1、2、3週後，逕行解凍和後發酵烘烤成麵包，其中以LHIS dry yeast之麵糰產氣量最大，Mauripan instant dry yeast次之，而麵包成品比重則以LHIS dry yeast最小，Mauripan instant dry yeast次之。由於LHIS dry yeast之價格遠比其他酵母貴，因此選用Mauripan instant dry yeast較適宜。四種冷凍麵糰抗凍劑包括DONQU、S-Kimo 500 Long、Eisbar和Sofical Super等分別添加製成冷凍麵糰，經貯存0、1、2、3週後，以DONQU產品之麵糰產氣量142 ml最高，而其麵包成品比重最小。為控制麵糰溫度在20℃下，酵母粉溶於配方水量之室溫水的比率(水:冰=50:50)，以此條件之麵糰高度在60分鐘時118 ml為最高，實作麵包的後發酵時間50分鐘為最短。
經以田口氏法進行最適冷凍麵糰配方之實驗，發現酵母添加量1.1%和1.4%在冷凍麵糰產氣量與麵包成品比重之差異不大，故酵母添加量以1.1%即可。為控制攪拌後之麵糰溫度低於20℃，加冰量以12%為佳，而加水量則可添加至15%。活性麵筋粉添加量越大，產品更具有咬感，建議添加3%；抗凍劑添加量則以2.5%即可；而糖添加量以20%較為適宜。油之添加量6%、8%、10%與鹽添加量0.4%、0.6%、0.8%，對產品品質皆無顯著差異性。麵糰溫度與解凍溫度差距越大時，其表面之冷凝水產生越多，其解凍溫度以4℃較適合；而解凍濕度則以55%為佳。解凍時間越長，冷凝水產生越少，解凍時間可定為16小時，而最後發酵時間則以80分鐘為佳。

The effects of yeasts and anti-frozen reagents on the qualities of frozen dough and breads made from the dough were investigated. The optimal frozen dough recipe and processing conditions for high quality bread making were also studied. Four kinds of yeasts including fresh yeast, Mauripan instant dry yeast, Bruggemen instant yeast and LHIS dry yeast were used at the level of 1.1% (flour basis) for making frozen dough. After frozen storage for 1, 2 and 3 weeks, the dough was competently thawed, fermented, and baked to make bread. The results of gas-production in dough showed that the product of LHIS dry yeast was the highest among four kinds of yeasts. Mauripan instant dry yeast was in the second order. The dough added with LHIS dry yeast had the lowest value of bread-density, and that of Mauripan instant dry yeast was in the second order. The cost of LHIS dry yeast was much higher than other yeasts; therefore, Mauripan was feasible for using in frozen dough. Four kinds of anti-frozen reagents including DONQU, S-Kimo 500 Long, Eisbar and Sofical Super were used to make frozen dough. After frozen storage for three weeks, the dough with DONQU had the highest volume in gas production and its bread had the lowest density. To control final temperature of dough under 20℃, the yeast powder was dissolved in water with half of ice. Under this condition, dough’s volume of 118 ml was the highest at 60 minutes. And final fermentation time was the shortest at 50 minutes during bread making.
Taguchi’s experimental design method was used to obtain suitable formula. There was no significant difference in frozen dough gas-production and bread density between the concentrations of 1.1% and 1.4% of yeast added. Therefore, 1.1% of yeast was feasible for using in frozen dough. In order to control the dough temperature lower than 20℃, the suitable amount of ice added was 12%, and the amount of water in total could be reached 15%. More vita-gluten was added, the bread texture was better. The proposed amount of gluten added was 3%. The suitable amounts of anti-frozen reagents and sugar added in frozen dough were 2.5% and 20%, respectively. There was no significant difference in bread quality as shortening was added in dough at the levels of 6%, 8% and 10%. The addition of salt with 0.4%, 0.6% and 0.8% also showed no significant difference in bread quality. As the temperature difference between frozen dough and thawing was bigger, the surface condensed water on frozen dough would form more. The proposed condition for thawing temperature was 4℃ and the relative humility was 50% RH. As thawing time was longer, less condensed water was formed. The results indicated that the thawing time could be set at 16 hours, and the final fermentation time was 80 minutes.

目 錄
頁 次
中文摘要 ………………………………………………………… Ι
英文摘要 ………………………………………………………… Ⅲ
目錄 ……………………………………………………………… Ⅴ
表目錄 …………………………………………………………… Ⅶ
圖目錄 …………………………………………………………… Ⅷ
附錄 ……………………………………………………………… Ⅹ
壹、前言 ………………………………………………….…… 1
貳、文獻整理 ……………………………………….………… 3
一、麵包產品之定義 ……………………………….………… 3
二、酵母的發酵機制 …………………………………….…… 3
三、影響麵包產品老化之因子 …………………………….… 4
四、防止麵包產品老化的方法 …………………………….… 5
五、麵包產品之品質鑑定 ………………………………….… 6
六、冷凍麵糰之發展及功能 ……………………………….… 9
七、影響冷凍麵糰安定性及烘焙產品品質之因素 …….…… 10
參、實驗材料與方法 ………………………….……………… 14
一、實驗材料 …………………………………………………… 14
二、實驗方法……………………………………….…………… 17
肆、結果與討論 ………………………………………….…… 24
一、酵母種類與用量評估……………………….……………… 24
二、酵母添加方式對麵包後發酵之影響……….……………… 26
三、抗凍劑種類評估……………………………….…………… 26
四、最適配方評估………………………………….…………… 28
五、加工條件探討………………………………………………. 29
伍、結論………………………………………………….……… 32
陸、參考文獻……………………………………………….…… 33
柒、表………………………………………………….………… 38
捌、圖…………………………………………………….……… 55
玖、附錄……………………………………………………...… 74


表 目 錄
頁 次
表一、田口氏L18直交表設計麵包冷凍麵糰配方控制因子
及其階…………………………………………………… 38
表二、田口氏L18直交表設計甜麵包冷凍麵糰試驗之配置
(一) ……………………………………………..…… 39
表三、田口氏L18直交表甜麵包冷凍麵糰試驗設計之配置
(二)……………………………………………………… 40
表四、田口氏L18直交表設計甜麵包冷凍麵糰配方試驗百
分比……………………………………………………… 41
表五、田口氏L9(34)直交表設計冷凍麵糰解凍和最後發酵
試驗之控制因子及其階………………………………… 42
表六、田口氏L9(34)直交表設計冷凍麵糰解凍和後發酵試
驗之配置(一)……………………………………..…… 43
表七、田口氏L9(34)直交表設計冷凍麵糰解凍和後發酵試
驗之配置(二)……………………………………..…… 44
表八、不同酵母種類與用量之配方(一)……………………… 45
表九、不同酵母種類與用量之配方(二)……………………… 46
表十、酵母添加對冷凍麵糰製成麵包成品比重之影響……… 47
表十一、麵包製程中酵母粉不同添加方式為對品質之影響… 48
表十二、抗凍劑之選用試驗之配方設計……………………… 49
表十三、不同抗凍劑對冷凍麵糰製成麵包成品比重之影響… 50
表十四、L18不同配方材料對冷凍麵糰體積之影響….……… 51
表十五、L18不同配方材料對冷凍麵糰品質之影響.………… 52
表十六、L9不同麵糰解凍和後發酵對冷凍麵糰體積之影響. 53
表十七、L9冷凍麵糰解凍和後發酵之品質比較.. ………,… 54


圖 目 錄
頁 次
圖一、急速冷庫………………………………………..……… 55
圖二、凍藏發酵機………………………………..…………… 56
圖三、麵糰之冷凍、解凍與發酵體績變化圖………………… 57
圖四、麵糰產氣試驗 ………………………………..……… 58
圖五、不同種類酵母添加量1.1%對冷凍麵糰發酵體積之影響. 58
圖六、不同種類酵母添加量1.4%對冷凍麵糰發酵體積之影響.. 58
圖七、酵母種類與用量評估試驗 (切面圖) ………………… 59
圖八、不同種類抗凍劑對冷凍麵糰發酵體積之影響………… 60
圖九、抗凍劑種類與量評估試驗 (切面圖) …………….… 61
圖十、田口式L18直交表試驗之冷凍麵糰成品體積反應圖…. 62
圖十一、田口式L18直交表試驗之冷凍麵糰成品風味反應圖… 63
圖十二、田口式L18直交表試驗之冷凍麵糰成品色澤反應圖… 64
圖十三、田口式L18直交表試驗之冷凍麵糰成品官能品評反應圖 65
圖十四、田口式L18直交表試驗之冷凍麵糰成品切面孔洞反應圖.66
圖十五、田口氏L18品質工程試驗不同貯存時間麵糰之
麵包切面圖………………………………………….. 67
圖十六、田口式L18直交表試驗之冷凍麵糰成品表面起泡性反應圖68
圖十七、田口式L9(34)直交表試驗之冷凍麵糰成品硬度反應圖… 69
圖十八、田口式L9(34)直交表試驗之冷凍麵糰成品切面孔洞
反應圖………………………………………………………70
圖十九、田口式L9(34)品質工程試驗之麵糰不同貯存時間其
麵包切面圖…………………………....…………… 71
圖二十、田口式L9(34)直交表試驗之冷凍麵糰成品表面起
泡性反應圖…………………………………………… 72
圖二十一、 田口式L9直交表試驗之冷凍麵糰成品體積反應圖… 73


附 錄
頁 次
附錄一、麵包喜好性官能品評表…………...………………. 73
附錄二、抗凍劑的種類與成分………………………………… 74

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