臺灣博碩士論文加值系統

近年來烘焙產品研發趨勢邁向高纖、低油、低熱量，為了減少烘焙食品中的飽和脂肪酸含量有利降低肥胖症、高血脂、心血管疾病、結腸癌等發病風險。本研究應用油脂替代物柑橘纖維（Citrus fiber）進行烘焙產品之研究與開發，探討（1）烘焙油脂對麵包物性之品質評估；（2）添加油脂取代物柑橘纖維與固體油脂於麵包對烤焙前後成品之物化分析與質地探討；（3）油脂替代物柑橘纖維在麵包與馬芬之開發。
以添加0％、5％、10％、15％、20％之固體與液體油脂對麵包物性品質進行評估。結果顯示，最佳烘焙油脂選擇為固體油脂，其中添加15％固體油脂在麵糰發酵體積、成品比體積、色澤及硬度明顯優於15％液體油脂，但添加20％固體或液體油脂後麵包整體品質呈現下降趨勢。
以添加0％、2％、4％、6％、8％之柑橘纖維與固體油脂探討麵包烤焙前後物化性質及質地之變化。結果顯示，麵包整體品質隨油脂取代物柑橘纖維添加量增加而呈現下降趨勢，其中8％油脂取代物柑橘纖維在麵粉攪拌性質、色澤、體積及硬度品質明顯低於8％固體油脂，但水分含量明顯高於固體油脂，且成品體積達及格標準，亦有延緩硬度上升之效果，因此為了與固體油脂質地相近可選擇最適取代比例為2％與4％。
以油脂替代物柑橘纖維不同取代比例探討其在麵包與馬芬產品之開發應用潛力。結果顯示，兩者隨著油脂替代物柑橘纖維取代量越高其產品整體品質呈現下降趨勢；感官品評結果顯示整體取代比例為2％及4％時與單獨使用固體油脂無明顯差異，且取代比例2％、4％、6％均可被品評者接受。
由以上整體結果得知，最佳烘焙油脂為固體油脂，而隨著油脂取代物柑橘纖維的添加量增加其產品外觀明顯變小，將會影響消費者的購買觀感，但具有延緩硬度效果，且水分含量明顯高於固體油脂，因此以柑橘纖維取代不僅可以降低固體油脂之添加量，亦可提高膳食纖維之攝取量，符合現代烘焙的健康趨勢，具有實際應用於麵包相關產品之潛力。

In recent years, high fiber, low fat and low calorie are the major research trends In recent years, high fiber, low fat and low calorie are the major research trends in baking industry. Decreasing the content of saturated fatty acids in baking products could lower the risk of obesity, hyperlipidemia, cardiovascular diseases and colon cancer. In this study, citrus fiber was used to replace baking lipids for the development of baking products, and we aimed (1) to evaluate the effects of baking lipids on the physical properties of breads; (2) to investigate the physicochemical properties and texture of breads with fat replacer citrus fiber or fat before and after baking; and (3) to develop bread and muffin products using fat replacer citrus fiber.
The physical properties of breads with different lipid compositions (0％, 5％, 10％, 15％ and 20％ of fat or oil) were evaluated. Results indicated that the best baking lipid was fat, and compared with 15% oil, dough with 15% fat showed significantly better agitating quality, bread specific volume, color and hardness, but the breads with 20% fat or oil showed adverse effects on bread quality.
The physicochemical properties and texture of breads with 0％, 2％, 4％, 6％ and 8％ fat replacer citrus fiber or fat before and after baking were evaluated. Results indicated that the bread quality would decrease when the citrus fiber content increased. Compared with 8% fat, bread with 8% fat replacer citrus fiber showed significantly lower agitating quality, color, volume and hardness but higher moisture content; besides, bread with 8% citrus fiber also could lower the hardness increasing rate and the product volume was acceptable. Therefore, for the similar quality as using fat, the optimal citrus fiber replacing ratios were 2% and 4%.
 
The potential of fat replacer citrus fiber applied in the development of bread and muffin products with different replacing ratios was investigated. Results showed that for both bread and muffin products, the product quality would decrease when the citrus fiber replacing ratio increased. The sensory evaluation indicated that there was no significant difference in products with fat only and fat replaced with 2% and 4% citrus fiber; besides, fat replaced with 2%, 4% and 6% citrus fiber were acceptable for evaluators.
In conclusion, fat was the best baking lipid, and the product with higher citrus fiber content possessed a relative smaller volume, which might adversely affect the consumer buying behavior; however, citrus fiber could lower the hardness increasing rate and had a significantly higher moisture content than fat. Therefore, using fat replacer citrus fiber to replace fat could not only reduce the use of fat but also increase the intake of dietary fiber, which corresponds to the trend of baking industry to produce healthy products, suggesting that the fat replacer citrus fiber has the potential to be applied in the bread-related products.

目 錄
書名頁 i
論文口試委員會審定書 ii
中文摘要 iii
英文摘要 v
誌謝 vi
目錄 vii
表目錄 x
圖目錄 xii
第一章 前言 1
第二章 文獻探討 4
第一節 烘焙油脂 4
壹、烘焙油脂介紹 4
貳、烘焙油脂之物化特性 5
第二節 烘焙油脂對麵包的影響 8
壹、烘焙油脂對麵包製作之功能性 8
貳、烘焙油脂種類對麵包之影響 11
參、烘焙油脂對麵包抗老化性質之影響 14
第三節 油脂取代品 16
壹、油脂取代品起源 16
貳、模擬油脂種類與介紹 19
第四節 油脂替代物-柑橘纖維 23
壹、柑橘纖維介紹 23
貳、柑橘纖維對烘焙產品之影響 26
第三章 研究目的與實驗架構 29
第一節 實驗目的 29
第二節 實驗架構 29
壹、烘焙油脂對麵包物性之品質評估 29
 
貳、添加油脂取代物柑橘纖維與固體油脂於麵包對烤焙前後成品之物化分析與質地探討 29
參、油脂替代物柑橘纖維在麵包與馬芬之開發 30
第四章 實驗材料與方法 31
第一節 實驗材料 31
第二節 儀器設備 31
第三節 實驗配方 32
第四節 實驗方法 34
壹、麵包與馬芬製作 34
貳、麵糰發酵體積之測定 34
參、比體積測定與評分 34
肆、麵粉攪拌性質測定 35
伍、顏色測定 35
陸、組織物性之硬度測定 35
柒、柑橘纖維保水性、保油性、膨潤性與體積密度之測定 35
捌、水分含量測定 36
玖、掃描式電子顯微鏡觀察 36
拾、環境掃描式電子顯微鏡觀察 36
拾壹、感官品評 37
拾貳、統計分析 37
第五章 結果與討論 38
第一節 烘焙油脂對麵包物性之品質評估 38
壹、固體與液體油脂添加量對麵糰發酵體積之影響 38
貳、固體與液體油脂添加量對麵包比體積之影響 41
參、固體與液體油脂添加量對麵包色澤之影響 43
肆、固體與液體油脂添加量對麵包儲存過程硬度之影響 45
伍、固體與液體油脂添加量對麵包儲存過程水分含量之影響 47 
陸、固體與液體油脂在環境掃描式電子顯微鏡結構觀察 49
第二節 添加油脂取代物柑橘纖維與固體油脂於麵包中對烤焙前後之物化分析
與質地探討 51
壹、柑橘纖維添加量對高筋麵粉之一般成分分析 51
貳、柑橘纖維添加量對高筋麵粉在粉質儀特性之分析 53
參、柑橘纖維之物理性質分析 57
肆、柑橘纖維與固體油脂添加量對麵糰發酵體積之影響 60
伍、柑橘纖維與固體油脂添加量對麵包比體積之影響 63
陸、柑橘纖維與固體油脂添加量對麵包色澤之影響 65
柒、柑橘纖維與固體油脂添加量對麵包儲存過程硬度之影響 67
捌、柑橘纖維與固體油脂添加量對麵包儲存過程水分含量之影響 69
玖、柑橘纖維與固體油脂添加量在麵糰與成品之掃描式電子顯微鏡觀察 71
第三節 油脂替代物柑橘纖維在麵包與馬芬之開發 82
壹、油脂取代物柑橘纖維之麵包成品圖 82
貳、麵包產品測試 83
參、油脂取代物柑橘纖維之馬芬成品圖 91
肆、馬芬產品測試 92
第六章 結論 97
參考文獻 99
附錄 116

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