臺灣博碩士論文加值系統

本研究以中筋麵粉為原料，1%食鹽和55%或60%水 (25℃)、43% (100℃)-17% (25℃) 水或60%水 (100℃)，經攪打製成冷水麵糰、燙麵糰A及B，將麵糰分別置於壓麵機製成麵帶，以圓形模具壓出餃子皮。探討水溫、水量對於麵糰黏性、質地剖面分析參數、糊化熱焓及顯微結構的影響；且分析煮蒸處理對於不同水溫、水量之新鮮及儲存2小時餃子皮的水分含量、水活性、色澤、表面黏性、韌性、延展性和切割韌性等質地特性影響及餃子皮顯微結構變化。結果顯示燙麵A及B硬度和附著力較高，且以共軛焦雷射掃描顯微鏡 (CLSM) 觀察可發現澱粉顆粒有膨潤現象，但麵糰黏性及糊化熱焓比冷水麵糰低；冷水麵之高水量麵糰之黏性較高而硬度、附著力、彈性及內聚力較低。燙麵A及B製作之餃子皮表面黏性和延展性比冷水麵樣品低；冷水麵之高水量餃子皮之韌性低而延展性高。以CLSM觀察餃子皮可發現麵筋網狀結構較對應的麵糰緊密且具方向性，而麵粉顆粒會填補於麵筋網狀結構中。分析烹煮方式對餃子皮質地影響，燙麵A之煮餃子皮表面黏性和延展性比冷水麵煮餃子皮較高，但切割韌性較低、白色度偏暗；冷水麵之煮餃子皮的質地特性不受水量高低所影響。煮餃子皮儲存2小時之質地特性，僅燙麵A之煮餃子皮表面黏性和切割韌性增加。燙麵A及B之蒸餃子皮表面黏性、韌性和延展性比冷水麵蒸餃子皮較高，但切割韌性較低和白色度較暗，蒸餃子皮儲存2小時之質地特性，燙麵A之蒸餃子皮切割韌性、韌性和延展性降低。冷水麵、燙麵A或B製作之餃子皮之質地性質，煮餃子皮之表面黏性、水分含量、烹煮增重率、水活性及白色度都比蒸餃子皮高。而蒸餃子皮之切割韌性、韌性及延展性比煮餃子皮高。整體而言，麵糰及生餃子皮之物理質地特性、熱焓值及顯微結構受水溫與水量所影響，而熟餃子皮受烹煮方式影響較大；燙麵糰利於機器操作，且製作之水煮和蒸煮餃子皮都具較佳質地。

In the study, dumpling dough was prepared from wheat flour with the addition of different amount of hot water (100℃) and/or cold water (25℃). The amount (based on flour dry weight) and temperature of water added were 55% (25℃), 60% (25℃), 43% (100℃)-17% (25℃), and 60% (100℃). After mixing, dough was rested for 20 min and sheeted to form dumpling wrapper. Dumpling wrapper was either boiled or steamed, then the samples were stored at room temperature for 2 h. Gelatinization enthalpy, microstructure of dough and textural properties of fresh and stored boiled or steamed dumpling wrapper were evaluated. Results showed that dough prepared with boiling water showed higher hardness and adhesiveness, but lower stickiness and gelatinization enthalpy than dough prepared with cold water. Dumpling wrapper had more gluten network than the corresponding dough, and starch granule was occupied in the cavities of gluten network as examined by CLSM .Hot-water prepared wrapper had lower surface stickiness and extensibility than that of cold-water prepared wrapper. Boiling made hot-water prepared wrapper had higher surface stickiness, extensibility, as well as lower cutting toughness and darker color than the counterpart cold-water prepared wrapper. Steamed hot-water prepared wrapper showed higher surface stickiness, toughness, extensibility and darker color but lower cutting toughness than the counterpart steamed cold-water prepared wrapper. After 2 h storage, the cooked hot-water prepared wrapper had higher stickiness and cutting toughness. The steamed hot-water prepared wrapper showed lower cutting toughness, toughness and extensibility. Overall, texture, gelatinization enthalpy and structure of dough were affected by the water temperature and content of water added. The quality of boiled or steamed wrapper was mainly influence by cooking method.

中文摘要 ........................................................................................................................ I
英文摘要 ....................................................................................................................... II
目錄 ............................................................................................................................. III
表目錄 .......................................................................................................................... V
圖目錄 ......................................................................................................................... VI
第一章 前言 ................................................................................................................. 1
第二章 文獻回顧 ......................................................................................................... 2
壹、 餃子之簡介 ....................................................................................................... 2
貳、 小麥與麵粉 ....................................................................................................... 3
一、 小麥之簡介 ................................................................................................ 3
二、 麵粉的分級 ................................................................................................ 6
三、 麵粉主要成分 ............................................................................................ 8
參、 影響麵糰品質因素 ......................................................................................... 16
一、 水量 .......................................................................................................... 16
二、 攪拌 .......................................................................................................... 17
三、 壓延 .......................................................................................................... 18
四、 水溫 .......................................................................................................... 18
五、 鹽類之影響 .............................................................................................. 20
第三章 實驗架構 ....................................................................................................... 22
第四章 材料與方法 ................................................................................................... 23
壹、 材料 ................................................................................................................. 23
貳、 方法 ................................................................................................................. 23
一、 餃子皮麵糰製備 ...................................................................................... 23
二、 餃子皮製備 .............................................................................................. 24
三、 餃子皮水煮蒸煮最適烹煮時間 .............................................................. 24
四、 餃子皮水煮試驗 ...................................................................................... 25
五、 餃子皮蒸煮試驗 ...................................................................................... 25
六、 水煮蒸煮樣品儲存試驗 .......................................................................... 25
七、 麵糰與餃子皮品質分析 .......................................................................... 25
八、 示差掃描熱分析儀 (Differential Scanning Calorimeter) .................... 30
九、 共軛焦雷射掃描顯微分析（Confocal laser scanning micrograph） .... 31
一〇、 數據分析 .............................................................................................. 31
IV
第五章 結果與討論 ................................................................................................... 32
壹、 水溫與水量對餃子皮麵糰TPA性質與餃子皮質地特性、顯微結構之影響32
一、 水溫與水量之餃子皮麵糰TPA性質 .................................................... 32
二、 水溫與水量之生餃子皮之質地性質 ...................................................... 36
三、 水溫對於餃子皮麵糰之糊化熱焓影響 .................................................. 41
四、 餃子皮麵糰及生餃子皮之顯微結構 ...................................................... 44
貳、 烹煮方式對新鮮及儲存之餃子皮質地特性影響 ......................................... 46
一、 不同烹煮方式與時間對餃子皮的烹煮增重率、水煮損耗率、厚度、水分含量和水活性 .................................................................................................... 46
二、 不同烹煮方式與時間對餃子皮的表面黏性和切割韌性之影響 .......... 50
三、 不同烹煮方式與時間對餃子皮的韌性和延展性之影響 ...................... 53
四、 不同烹煮方式與時間對餃子皮的色澤之影響 ...................................... 56
五、 不同烹煮方式與時間對餃子皮之熱焓影響 .......................................... 58
六、 不同烹煮方式與時間對餃子皮之顯微結構 .......................................... 60
參、 餃子皮麵糰與與產品特性之相關性 ............................................................. 62
一、 麵糰特性之相關分析 .............................................................................. 62
二、 麵糰與生餃子皮特性之相關性 .............................................................. 62
三、 生餃子皮與熟餃子皮特性之質地相關性 .............................................. 62
四、 熟餃子皮特性之質地相關分析 .............................................................. 63
第六章 結論 ............................................................................................................... 70
一、 水溫與水量對餃子皮麵糰及餃子皮質地性質之影響 .......................... 70
二、 煮與蒸對於水溫與水量之餃子皮質地性質之影響 .............................. 70
第七章 參考文獻 ....................................................................................................... 71

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