臺灣博碩士論文加值系統

天然酵母麵包為不添加市售酵母(S. cerevisiae)完全以酸麵糰發酵的麵包，傳統中式的老麵饅頭及歐美國家舊金山酸麵包皆為酸麵糰發酵製成的產品。天然酵母麵包具有延緩老化、改善麵包質地及體積以及最重要的是可以在不添加防腐劑情況下達到一個月的保存期限等優點，但其製作程序相當繁雜，且品質的控制較不易。
本實驗包含兩種水果源(水蜜桃、葡萄)為材料以及袋裝冷藏(10 ℃)和連續性液態原種培養(20 ℃)二種方法製作天然酵母麵包。有關連續性液態原種培養(20 ℃)方法部份，實驗在探討使用葡萄作為主要微生物的來源，經過綜合發酵液的培養後，並以連續式液態培養法製備液態原種，最後實際製成麵包產品。觀察整個培養過程中綜合發酵液、全麥液種、液態原種的微生物(乳酸菌、酵母菌)，化性(pH、TTA、糖度)以及成分(可溶性糖、有機酸、酒精)的變化，以求了解天然酵母麵包製程中每一步驟的意義與對麵包品質與風味的貢獻，實驗同時進行同時將綜合發酵液、液種冷凍貯存試驗，探討冷凍對菌種保存的可行性，以縮短整個繁複的製程。
實驗結果顯示以葡萄為主要培養源的發酵液，酵母菌生長較乳酸菌佳。所製成的麵包甜味明顯、酸味較輕微，但可能因為培養溫度及水分含量較高，微生物變動幅度較大，酵母活性不易控制導致麵包之比體積差異較大。綜合發酵液及液種經直接冷凍後，乳酸菌及酵母菌存活效果差，液態原種中酵母發酵能力較弱，因此製作天然酵母麵包時需經多階段添種及長時間發酵，進而使得乳酸菌有充分時間進行酸化作用。整個製程中的長時間發酵是醞釀天然酵母麵包獨特風味最關鍵之所在，由於其酵母菌需要較長時間之發酵，恰好也提供了乳酸菌充分的時間進行生長與代謝，以產生有機酸和風味物質，使得天然酵母麵包具備獨特的酸甜口味與風味。

Sourdough bread is the bread fermented through sourdough containing natural LAB and yeasts without adding S. cerevisiae such as Chinese steamed bread made of old dough and San Francisco sourdough bread in America or European countries. The bread containing LAB can retard bread aging, improve the quality of bread and make its size bigger and above all, the bread is still shelf stable for a month without using preservative. However, developing the natural sourdough bread is complicated and it is hard to control the quality of sourdough bread because of its longer fermentation time and complicated processes.
In this study two kinds of fruit, peach and grape, and two methods, refrigerated starter in bag and continuous liquid starter, are used to make sourdough bread. In the experiment of continuous liquid starter method grape is the major fruit to develop natural microorganisms. After the natural microorganisms growing in the fermented liquid, whole wheat flour is added to develop liquid starter. Next, the sourdough starter is fermented in a continuous fermenter at 20 ℃ before they are made into sourdough bread. Microorganisms like LAB and yeast, chemical quality factors like pH, TTA and sugar and components like soluble sugar, organic acid and alcohol are all investigated to know their immediate changes during fermentation processes. Through this investigation, two matters are understood including the meaning of every step in the process of bread making and how important a part each step plays in the process. Simultaneously, the fermented liquid, liquid starter and dough style starter are stored at -20℃ to investigate if the sourdough microorganisms can be preserved to shorten some of steps in the process.
The results show that the yeast grows better than LAB in the fermented liquid made from grapes. The sweet is presented and sour taste is minor found in the sourdough bread. The phase of microorganism changes greatly because of its culturing at higher temperature and water activity. Thus, it is hard to control the size of sourdough bread in the active yeast. After the fermented liquid and pre-starter are both frozen directly, they are both poor in yeasts and LAB to live and the activity of yeast is poor in the semi-liquid starter. So, when the sourdough bread containing natural LAB and yeasts is made, longer time and more steps shall be applied and taken to enable acidification to work sufficiently.
In the whole process, a key to make the sourdough bread containing unique tastes consists in long-time fermentation. Because longer time is required for yeast to ferment, this feature also offers LAB enough time to grow and metabolize. Thus, the organic acid and volatile flavor both are made. This made the sourdough bread unique sour and sweet taste.

目錄
中文摘要…………………………………………………………… 1
英文摘要…………………………………………………………… 2
第一章前言………………………………………………………… 4
第二章文獻整理…………………………………………………… 6
一、酸麵糰的簡介………………………………………………… 6
(一)酸麵糰的歷史………………………………………………… 6
(二)酸麵糰的特性………………………………………………… 7
(三)酸麵糰中微生物組成及功能………………………………… 8
(四)酸麵糰的分類………………………………………………… 11
(五)酸麵糰的製備及種類………………………………………… 12
(六)影響酸麵糰發酵的因子……………………………………… 17
(七)酸麵糰的功能………………………………………………… 19
二、酸麵糰中微生物的測定方法………………………………… 23
(一)酸麵糰外觀之初步檢測……………………………………… 23
(二)酸麵糰分析方法……………………………………………… 23
(三)酸麵糰中菌種分析與鑑定…………………………………… 24
三、目前酸麵糰的研究…………………………………………… 24
四、烘焙工業的近況……………………………………………… 25
(一)食品修飾添加物……………………………………………… 25
(二)冷凍麵糰……………………………………………………… 27
五、麵包分類…………………………………………………… 30
(一)硬式麵包……………………………………………………… 30
(二)軟式麵包……………………………………………………… 30
(三)軟式餐包……………………………………………………… 31
(四)甜麵包………………………………………………………… 31
六、參考文獻……………………………………………………… 32
第三章實驗製備材料……………………………………………… 42
一、各階段名稱及定義…………………………………………… 42
二、材料…………………………………………………………… 43
(一)綜合發酵液…………………………………………………… 43
(二)液種與原種…………………………………………………… 43
(三)酸麵糰及天然酵母麵包……………………………………… 43
三、實驗儀器與設備……………………………………………… 44
第四章實驗製作方法……………………………………………… 48
一、前言…………………………………………………………… 48
二、水蜜桃10 ℃袋裝冷藏法製作天然酵母麵包實驗步驟…… 48
(一)綜合發酵液製備……………………………………………… 48
(二)市售及自製全麥液種製備…………………………………… 50
(三)團狀原種製作………………………………………………… 51
(四)酸麵糰與天然酵母麵包製作………………………………… 52
(五)團狀原種冷藏5天後添種…………………………………… 53
三、葡萄液態培養法製作天然酵母麵包之實驗步驟…………… 57
(一)綜合發酵液製備……………………………………………… 57
(二)全麥液種製備………………………………………………… 59
(三)液態原種製作………………………………………………… 60
(四)酸麵糰與天然酵母麵包之製作……………………………… 60
第五章分析方法…………………………………………………… 64
一、分析樣品與種類……………………………………………… 64
二、實驗藥品……………………………………………………… 64
(一)化學藥劑……………………………………………………… 64
(二)培養基………………………………………………………… 64
(三)標準品………………………………………………………… 65
三、實驗儀器與設備……………………………………………… 65
四、分析方法……………………………………………………… 70
(一)微生物分析…………………………………………………… 70
(二)化性分析……………………………………………………… 70
(三)成分分析……………………………………………………… 71
(四)天然酵母麵包之分析………………………………………… 73
第六章袋裝冷藏製作天然酵母麵包……………………………… 75
一、目的…………………………………………………………… 75
二、結果討論……………………………………………………… 77
(一)水蜜桃綜合發酵液培養過程中之變化……………………… 77
1. 乳酸菌、酵母菌、pH、TTA及糖度的變化…………………… 77
2. 可溶性糖類、有機酸及酒精成分分析……………………… 78
3. 乳酸菌及酵母菌菌數、化性及成分分析…………………… 80
4. 發酵過程中外觀變化………………………………………… 81
5. 第一節結論…………………………………………………… 82
(二)全麥液種及團狀原種之培養………………………………… 88
1.市售全麥液種至團狀原種添種過程………………………… 88
(a)乳酸菌的變化………………………………………………… 88
(b)酵母菌的變化………………………………………………… 90
(c)乳酸菌及酵母菌的變化……………………………………… 90
(d)pH、TTA的變化……………………………………………… 91
(e)乳酸菌、酵母菌、pH、TTA的變化………………………… 92
2.自製全麥液種至團狀原種添種過程………………………… 92
(a)乳酸菌的變化……………………………………………… 92
(b)酵母菌的變化……………………………………………… 93
(c)pH、TTA的變化…………………………………………… 94
(d)乳酸菌、酵母菌、pH、TTA的變化……………………… 94
3.市售及自製團狀全麥液種至團狀原種之差異…………… 95
(a)TTA的變化………………………………………………… 95
(b)pH的變化…………………………………………………… 95
(c)乳酸菌、酵母菌的變化…………………………………… 95
(d)乳酸菌、酵母菌、pH、TTA的變化……………………… 96
4.全麥液種添種過程中糖類及有機酸的變化……………… 96
5.全麥液種培養過程中外觀變化…………………………… 97
6.第二節結論………………………………………………… 98
(三)團狀原種製作天然酵母麵包…………………………… 107
1.團狀原種冷藏不同天數製作天然酵母麵包
之比體積…………………………………………………… 108
2.團狀原種冷藏不同天數製作天然酵母麵包
之品評……………………………………………………… 109
3.團狀原種冷藏不同天數製作之天然酵母麵包…………… 109
4.第三節結論………………………………………………… 110
(四)綜合發酵液及全麥液種冷凍試驗……………………… 114
1.水蜜桃綜合發酵液冷凍試驗……………………………… 114
(a)第1個月…………………………………………………… 114
(b)第2個月…………………………………………………… 114
(c)第3個月…………………………………………………… 115
(d)第1~3個月………………………………………………… 115
2.市售及自製全麥液種冷凍試驗…………………………… 116
(a)第1個月…………………………………………………… 116
(b)第2個月…………………………………………………… 116
(c)第3個月…………………………………………………… 117
(d)第1~3個月………………………………………………… 117
3.綜合發酵液製全麥液種冷凍試驗結論…………………… 118
4.全麥液種冷凍乾燥試驗…………………………………… 118
(a)pH、TTA的變化…………………………………………… 118
(b)乳酸菌的變化…………………………………………… 119
(c)酵母菌的變化…………………………………………… 120
5.市售及自製全麥液種冷凍乾燥試驗之比較…………… 121
6.全麥液種冷凍乾燥後再次復水發酵之情況…………… 121
7.全麥液種冷凍及冷凍乾燥之比較……………………… 122
8.第四節結論……………………………………………… 123
(五)冷藏不同天數之團狀原種冷凍數月之麵糰與
酸麵糰…………………………………………………… 131
1.冷藏不同天數之團狀原種經冷凍數月解凍
後麵糰………………………………………………………… 132
(a)乳酸菌的變化…………………………………………… 132
(b)酵母菌的變化…………………………………………… 134
(c)pH、TTA的變化…………………………………………… 136
2.冷藏不同天數之團狀原種經冷凍數月麵糰
及酸麵糰…………………………………………………… 138
(a)乳酸菌的變化…………………………………………… 139
(b)酵母菌的變化…………………………………………… 142
(c)pH、TTA的變化…………………………………………… 145
(d)乳酸菌、酵母菌、pH、TTA的變化…………………… 148
3.第五節結論……………………………………………… 149
(六)冷藏不同天數之團狀原種經冷凍後製作
天然酵母麵包……………………………………………… 161
1.冷藏不同天數團狀原種冷凍1個月製作天然
酵母麵包……………………………………………………… 161
2.冷藏不同天數團狀原種冷凍數月製作甜麵包
之比體積……………………………………………………… 163
3.團狀原種冷藏不同天冷凍數月之甜麵包與吐司…………… 166
4.團狀原種經冷凍後製作天然酵母麵包之品評……………… 168
5.第六節結論…………………………………………………… 168
(七)袋裝冷藏5天的團狀原種進行添種作業對天然酵母
麵包製作之影響……………………………………………… 176
1.團狀原種冷藏5天添種不同次數…………………………… 176
(a)乳酸菌的變化…………………………………………… 177
(b)酵母菌的變化…………………………………………… 178
(c)pH、TTA的變化………………………………………… 179
(d)乳酸菌、酵母菌、pH、TTA的變化…………………… 180
2.團狀原種冷藏5天添種不同次數製作酸麵糰…………… 180
(a)乳酸菌的變化………………………………………… 180
(b)酵母菌的變化………………………………………… 181
(c)pH、TTA的變化………………………………………… 182
(d)乳酸菌、酵母菌、pH、TTA的變化……………………… 182
3.團狀原種冷藏5天添種不同次數製作天然
酵母麵包…………………………………………………… 183
4.第七節結論………………………………………………… 187
第七章 連續式液態培養法製作天然酵母麵包……………… 196
一、 目的…………………………………………………… 196
二、 結果與討論…………………………………………… 198
(一) 起始糖度27 °Brix葡萄綜合發酵液至麵包製作過程… 198
1. 葡萄綜合發酵液培養過程中之變化…………………… 198
2. 全麥液種、液態原種培養及甜麵包之製作…………… 200
3. 第一節結論……………………………………………… 202
(二) 起始糖度22 °Brix葡萄綜合發酵液培養過程之變化… 207
1. 乳酸菌、酵母菌、pH、TTA及糖度的變化……………… 207
2. 可溶性糖類、有機酸及酒精成分分析………………… 208
3. 乳酸菌、酵母菌、化性及成分分析…………………… 210
4. 發酵過程中外觀變化…………………………………… 210
5. 第二節結論……………………………………………… 211
(三) 起始糖度22 °Brix全麥液種、液態原種及天然酵母
麵包製作………………………………………………… 217
1.全麥液種至液態原種培養……………………………… 217
2.全麥液種至液態原種培養過程中外觀之變化………… 220
3.液態原種經數階段添種之酸麵糰及天然酵母
麵包製作…………………………………………………… 221
4.第三節結論……………………………………………… 225
(四) 起始糖度22 °Brix與27 °Brix葡萄發酵液及液態原
種之比較………………………………………………… 238
1. 葡萄綜合發酵液………………………………………… 238
2. 全麥液種至液態原種…………………………………… 239
3. 第四節結論……………………………………………… 240
(五) 起始糖度22 °Brix綜合發酵液及全麥液種冷凍試驗... 244
1. 起始糖度22 °Brix葡萄綜合發酵液…………………… 244
2. 全麥液種冷凍試驗……………………………………… 245
3. 第五節結論……………………………………………… 246
第八章 袋裝冷藏與連續式液態培養之比較………………… 249
一、 目的…………………………………………………… 249
二、結果與討論……………………………………………… 249
(一) 綜合發酵液……………………………………………… 249
(二) 袋裝冷藏團狀原種及液態原種連續添種不同次數… 256
(三) 團狀原種及液態原種製作天然酵母麵包…………… 265
(四) 綜合發酵液及液種冷凍試驗………………………… 265
(五) 第八章結論…………………………………………… 266
第九章 天然酵母麵包製品應用-義大利Pandoro、Panettone 267
一、目的…………………………………………………… 267
二、Panettone與pandoro介紹………………………… 267
三、市面上販售商品介紹…………………………………… 268
四、黃金麵包的製作………………………………………… 269
五、心得…………………………………………………… 270
第十章 總結…………………………………………………… 275
參考文獻 第四~九章…………………………………………… 277

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