臺灣博碩士論文加值系統

因人力短缺和技術傳承不易，冷凍麵糰已被烘焙業者所接受，麵包品質控制與市場快速成長日增而迫使冷凍麵糰需求量近幾十年來快速成長。業者如何提供一系列穩定高品質且具有吸引力的商品，冷凍麵糰之凍結、凍藏及解凍方式則變成不可忽略之重要控制因素。本實驗採用吐司麵包、甜麵包、法國麵包和丹麥麵包等四種不同配方之麵糰，在不同溫度條件下進行凍結、凍藏以及解凍，並分別進行探討其對烘焙後成品品質的影響。根據麵糰在發酵管中發酵後的體積高低；烘焙後麵包硬度、高度、體積、密度及官能品評來評估其品質優劣。由實驗結果得知，甜麵糰在-40℃、30分鐘的急速凍結條件可減少麵糰於凍結過程中造成冷凍傷害，易獲得品質穩定控制。貯存在–25℃下對酵母產氣後麵糰體積最佳，發酵所需時間最短且烤焙後麵包品質最好。又麵糰於25℃下解凍60分鐘者，其所需發酵時間最短為130分，同時麵包柔軟度也呈現最佳狀態，而未解凍者最長為170分。四種不同種類冷凍麵糰分別在溫度為25℃、3℃和0℃下進行解凍、發酵，並比較其烤焙後麵包品質；發現其發酵後麵糰體積隨著貯存時間之延長而逐漸下降，貯存第一個月時，四種不同麵糰品質幾乎與新鮮麵糰相近。而貯存至六個月後，所製得的麵包體積縮小密度增大，內部組織愈為紮實，感官品評等結果均與新鮮麵包有明顯差異。根據本實驗得知，冷凍麵糰以25℃進行麵糰解凍、發酵之烘焙產品品質與新鮮麵糰製作之麵包品質最為接近；丹麥麵包烘焙產品外觀最不受凍藏時間之影響﹔但隨著凍藏時間延長其麵糰發酵所需時間也最長。

Frozen dough was accepted by businessman who had been investing into the baking food industry. Owing to the shortage of manpower and well training technologist, difficult to control the quality of products and the required quantity increase of market day by day, it grows up sharply in recent two decades. However, how to offer a series and steady attractive products, the freezing and thawing technology of dough became importance and cannot be neglected. In order to understand the baking quality of bread made from frozen dough, four formulas of Toast, Sweet, French and Danish bread dough were prepared with different temperature condition of freezing, frozen storage and thawing and then baked, respectively, in the studies. The bread quality was monitored by fermented dough volume; firmness, height, volume, density and organoleptic estimation of baked bread. From results, reducing freezing burn and controlling quality easily of bread was found in quick freezing at -40oC, 30 min. The Sweet dough stored at -25oC had a good dough volume, the shortest time of fermentation and the best quality of bread after baking. Comparing the fermentation time of thawing condition, frozen dough thawing at 25oC, 60 min and un-thawing was 130 and 170 min, respectively, the former was shorter than the later. Meanwhile, the former also have a good softness of bread. The fermented dough volume of Toast, Sweet, French and Danish bread were found gradually decrease with their dough frozen storage time extension. However, the organoleptic estimation, taste feel and firmness of baked bread were similar each other. Four kinds of frozen dough were thawing and fermentation at 25, 3 and 0oC, respectively, and qualified its’ bread quality after baking. There were no significant difference in texture, firmness and color between all frozen dough after one month storage at -25oC and its’ fresh dough. After six months frozen storage at -25oC, the quality of baked bread could gain near it from fresh dough were found thawing at 25oC only. According to this study, the quality of bread made from frozen dough with thawing at 25oC, 30 min was closely to the fresh dough. There are no significant effect on the appearance of Danish bread during frozen storage, but need more time for fermentation with extending storage time

第一章 前言------------------------------------------------1
第二章 文獻回顧--------------------------------------------3
一、冷凍麵糰的定義-----------------------------------------3
二、冷凍麵糰在國內之發展狀況-- ----------------------------3
三、麵糰組成分對冷凍麵糰品質影響---------------------------4
(一)、麵粉組成對品質影響-----------------------------------4
(二)、酵母作用機制及麵糰體積差異---------------------------7
(三)、改良劑對麵包品質改善--------------------------------10
(四)、糖之添加對酵母產氣及麵包體積影響--------------------12
(五)、食鹽添加對酵母產氣影響------------------------------14
(六)、油脂在麵糰中扮演功能及作用--------------------------15
(七)、水分對麵糰影響--------------------------------------16
(八)、蛋於麵包功能----------------------------------------17
四、傳統麵包與冷凍麵糰製作方式之比較----------------------17
(一)、傳統麵包做法及流程----------------------------------17
(二)、麵糰攪拌及醱酵功用----------------------------------18
(三)、冷凍麵糰做法及流程----------------------------------19
(四)、冷凍麵糰與傳統麵包差異------------------------------20
五、冷凍麵糰凍結貯藏對品質影響----------------------------21
(一)、凍結條件對品質差異----------------------------------22
(二)、麵糰凍結貯藏現象------------------------------------23
(三)、凍結貯藏對品質影響----------------------------------24
(四)、包材材質對冷凍麵糰品質影響--------------------------26
六、冷凍麵糰為產業帶來之利益------------------------------27
第三章 材料與方法-----------------------------------------28
一、實驗材料----------------------------------------------28
(一)實驗原料----------------------------------------------28
(二)冷凍實驗材料------------------------------------------28
二、製作冷凍麵糰製成麵包設備------------------------------28
三、分析項目與儀器設備------------------------------------29
四、實驗設計與流程----------------------------------------31
(一)實驗材料與做法----------------------------------------32
(二)實驗流程一：解凍時間對品質影響------------------------33
(三)實驗流程二：比較不同凍結溫度品質差異------------------33
(四)實驗流程三：凍結貯存對冷凍麵糰製成麵包品質影響--------34
(五)實驗配方及程操作--------------------------------------35
五、評估試驗之品質指標------------------------------------40
(一)酵母產氣試驗------------------------------------------40
(二)麵包硬度測試------------------------------------------41
(三)成品體積之測量----------------------------------------41
(四)麵包高度測量------------------------------------------41
(五)官能感官品評------------------------------------------41
六、統計分析----------------------------------------------42
第四章 結果與討論-----------------------------------------43
一、急速凍結與緩慢凍結條件差異探討------------------------43
(一)不同凍結條件製成冷凍麵糰差異--------------------------43
(二)不同凍結條件對麵包品質影響----------------------------43
二、冷凍麵糰解凍條件的探討--------------------------------44
(一)麵糰解凍條件差異--------------------------------------44
(二)比較不同凍結及貯存溫度對麵包品質影響------------------45
三、凍結貯存對冷凍麵糰製成麵包品質影響--------------------47
(一)冷凍甜麵糰貯存之品質影響------------------------------47
(二)冷凍吐司麵糰貯存之品質影響----------------------------48(三)冷凍法國麵糰貯存之品質影響----------------------------49
(四)冷凍丹麥麵糰貯存之品質影響----------------------------50
(五)麵糰發酵體積與pH值及水分之影響------------------------52
(六)麵包之感官特性探討------------------------------------52
第五章 結論-----------------------------------------------54
參考文獻--------------------------------------------------57

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