臺灣博碩士論文加值系統

在台灣，人們的飲食習慣逐漸西化，麵包已成為社會大眾不可或缺的食物，不管在哪裡常常看到人手一麵包，有些人當早餐解飢，有些人則是當點心解饞，麵包美味與否，烘焙麵包的過程中其發酵階段非常重要，麵團透過酵母進行發酵作用而開始膨脹，讓烘烤出來的麵包變得更蓬鬆更柔軟。而市面上販售許多種類的酵母，即使都是酵母，其發酵能力卻大不相同。因此本研究針對麵包酵母的轉化酶活性以及發酵能力深入研究，藉由文獻探討及實驗方式進行研究與分析。本研究主要目的為：(一)利用分光光度計測定不同酵母的轉化酶活性高低。(二)利用發酵管測定不同酵母的產氣速率而分析其發酵能力。結果得知，不同種類的酵母轉化酶活性以及發酵能力大不相同，酵母轉化酶活性會影響麵包發酵時間長短，而發酵能力則會因產氣的多寡而影響麵包的口感。

In Taiwan, people's eating habits are gradually becoming westernized. Breads have become indispensable foods for people. No matter where we often see bread in everyone’s hand, some people relieve their hunger for breakfast, and some people take bread for dessert. Whether the bread is delicious or not, depends on the fermentation stage of making bread. The dough begins to expand through yeast fermentation and makes the baked bread become more fluffy and softer. There are many kinds of yeasts on the markets, even if they belong to a common category, e.g. baker’s yeast. However, they have different fermentation capabilities. Therefore, the aim of this study is to investigate and analyze the invertase activity and fermentation capacity of baker's yeast through literature research and experimental methods. The primary procedures of this study are: (1) The spectrophotometer is used to determine the invertase activities of different yeasts. (2) The fermentation capacity was determined by measuring the gas production rate of different yeasts by using a fermentation tube. The results showed that invertase activities and fermentation abilities of various yeasts were quite different. Yeast invertase activity could affect the fermentation time of bread. And fermentation ability affected the taste of bread by the amount of gas produced.

誌謝I
摘要II
AbstractIII
目錄IV
表目錄VII
圖目錄VIII
第一章 緒論1
1.1 研究背景與動機1
1.2 研究目的2
1.3 研究流程2
第二章 文獻探討4
2.1 酵母4
2.1.1 酵母介紹4
2.1.2 酵母的細胞型態與結構8
2.1.3酵母的用途9
2.2 麵包13
2.2.1麵包介紹13
2.2.2麵包的製作方式14
2.2.3麵包酵母15
2.3 轉化酶17
2.3.1轉化酶介紹17
2.3.2轉化酶對人體的益處18
2.4 發酵能力20
2.4.1發酵介紹20
2.4.2發酵方式20
2.4.2麵包發酵23
第三章 實驗材料與方法24
3.1 實驗材料24
3.1.1酵母種類24
3.1.2培養基成份25
3.1.3分析材料26
　　 3.2 實驗設備27
3.2.1一般設備27
3.2.2分析設備28
　　 3.3 實驗準備29
3.3.1培養基製備29
3.3.2酵母菌培養31
3.3.3細胞前處理31
3.4 實驗方法32
3.3.1標準曲線和空白實驗的製作32
3.3.2轉化酶活性之測定33
3.3.3酵母發酵能力之測定34
第四章 研究結果與討論36
4.1轉化酶活性之測定36
4.2酵母發酵能力之測定40
第五章 結論44
參考文獻45

參考文獻
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英文部份
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