臺灣博碩士論文加值系統

中文摘要
現今社會在多元飲食文化之影響下，國人之飲食習慣除須注意營養均衡外，亦重視色、香、味及口感等方面之品質。本研究為改善傳統胚芽饅頭因缺乏貯存性及口感不佳之缺點，乃探討添加聚戊醣酶(pentosanases)及α-澱粉酶(α-amylases)於胚芽饅頭的麵糰中時對胚芽饅頭品質之影響。
首先對原料小麥胚芽與中筋麵粉進行水分、粗脂肪、粗蛋白、總醣、半纖維及聚戊醣等基本成分分析。其次添加不同比例之聚戊醣酶於麵糰中，之後使用物性儀及比容積測定儀進行成品品質分析。另外，亦進行對胚芽饅頭表皮與內部顏色之色差以及感官品評試驗。所得數值經統計分析後，發現添加聚戊醣酶於麵糰中時，對胚芽饅頭色澤、硬度、脆度、膠性及咀嚼性等，比對照組者有明顯改善。另外，在室溫下分別貯存6至72小時後，發現經酵素處理者可延長胚芽饅頭的保存期限，並且可延緩其成品之老化。
以TPA分析組織結構，顯示添加混合0.012﹪(w/w)聚戊醣酶（活性2700 FXU/g）或0.012﹪(w/w)α-澱粉酶（活性180 FAU/g）之酵素於胚芽饅頭時，其彈力、咀嚼性、膠性、內聚力及附著力明顯增強，而對於提高比容積亦有相乘性。又添加0.012﹪聚戊醣酶之胚芽饅頭，其內部組織較為柔軟。若只添加等活性0.006﹪之α-澱粉酶時，發現對饅頭組織之彈力、咀嚼性、脆度、硬度、內聚力及附著力有明顯增強效果。此外，添加0.012﹪之α-澱粉酶，對製品之外表皮與內在色澤有增白效果，與未添加酵素者及市售產品比較，發現其白色度（W.I. 值）亦較高。而添加以等活性方式混合之0.006﹪α-澱粉酶及0.012﹪聚戊醣酶所得之成品，其色澤明顯增強。在感官品評中，以等量添加聚戊醣酶及等活性添加α-澱粉酶酵素處理所得之胚芽饅頭，在組織結構、色澤及官能品評均具有較佳之效果。
麵糰中添加聚戊醣酶、澱粉酶等酵素處理後對於胚芽饅頭品質及貯存性具有改善效果。
關鍵字：聚戊醣酶、澱粉酶、麵糰、胚芽饅頭

Abstract
The trend of eating habit in Taiwan was noticed not only in nutrition balance but also in quality of color, smelling and flavor. In order to improve the drawbacks of foods made from dietary fiber as having short storage time and bad mouth feeling, the effects of supplementing the dough with pentosanases and α-amylases on steamed wheat germ bread and its quality were investigated in this study.
The proximate composition analyses of wheat flour and Patent flour, including determinations of moisture content, crude fat, crude protein, total carbohydrate, hemicellulose, crude fiber and pentosans were performed. Pentosanases and/orα-amylases were added to dough to make steamed wheat germ bread. The quality analysis of products were evaluated, followed by evaluating the color difference on surface and inner parts of products by using color analyzer and sensory evaluation, respectively. By texture profile analysis (TPA), it was found that the specific loaf volume, hardness, fracturability, cohesiveness and chewiness of steamed wheat germ bread made from the dough treated with pentosanase alone were greatly improved comparing to the control. The storage properties of steamed wheat germ bread stored at room temperature for 6 to 72hr remained almost unchanged. This suggested dough pretreated with enzymes could extend the shelf-life of steamed bread.
Based on the TPA texture analysis, the springiness, chewiness, fracturability, hardness, cohesiveness and adhesiveness of steamed wheat germ bread making from the dough treated with adding 12g/100kg flour of pentosanase(activity 2700 FXU/g) and 12g/100kg flour of α-amylase (activity 180 FAU/g) were greatly improved, the specific loaf volume was also increased.The dough treated with 0.012﹪pentosanase enhanced the surface color and inner color lightening of steamed bread comparing to the product without adding enzymes and commercial products, and more higher W.I. value was found. The color was improved in prodcts made from dough treated with 0.006﹪α-amylase and 0.012﹪ pentosanase in equal activity amount. As judged by sensory evaluation, adding pentosanase in equal amount and addingα-amylase in equal activity to dough had a good effect on mouth feeling attribute of steamed bread.
In conclusion, dough treated with pentosanase and/orα-amylase can improve the quality and extend the shelf-life of steamed wheat germ bread.
Key words：pentosanase, α-amylase, dough, steamed wheat germ bread

目錄
中文摘要………………………………………………………………………….i
英文摘要………………………………………………………………………….ii
目 錄…………………………………………………………………………iv
圖 目 錄………………………………………………………………………..viii
表 目 錄……………………………………..…..……………………………....ix
壹、 前言……………………………………………………………….………..1
貳、 文獻整理………………………………………………………….………..2
一、饅頭簡介………………………………………...…………………………2
（一）饅頭的由來………………………………………………………...…..2
（二）饅頭分類……………………………………………………………….2
（三）饅頭製作過程之演進………………………………………….………3
（四）胚芽饅頭……………………………………………………………….3
1.胚芽…………………………………………………………………….4
（1）小麥胚芽的成分與營養………………………………………...4
（2）小麥胚芽的利用………………………………………………...4
（a）烤焙胚芽………………………………………………………4
（b）胚芽油…………………………………………………………4
（c）脫脂胚芽………………………………………………………4
2.膳食纖維………………………………………………………………...5
3.維生素E…………………………………………………………………6
（1）起源………………………………………………………………..6
（2）維生素E的功用………………………………………………….7
（3）維生素E的來源………………………………………………….7
二、聚戊醣………………..……………………………………………………7
三、木聚糖………………..……………………………………………………8
（一）木聚糖的分佈………………………………………………………….8
（二）木聚糖的結構與種類………………………………………………….9
（三）木聚糖的萃取與分離………………………………………………….9
（四）木聚糖的降解與利用……………………………………………….....12
四、Pentopan 500B……..……………………………………………………...12
（1）特性及型態…………………………………………………………….14
（2）應用範圍………..……………………………………………………..14
（3）活性與適用性…………………………………………………………14
（4）建議用量……...…………………………………………………….…14
（5）貯存條件...…………………………………………………….………14
五、Fungamyl 180BG………………………………………………………….15
（1）特性及型態……………………………………………………………15
（2）應用範圍………..…………………………………………………….15
（3）活性與適用性…………………………………………………………15
（4）建議用量……...…………………………………………………….…16
（5）貯存條件...……………………………………………………………16
六、Fun gamyl Super AX.……………………………………………………..16
（1）特性及型態……………………………………………………………16
（2）應用範圍………..…………………………………………………….17
（3）活性與適用性…………………………………………………………17
（4）建議用量……...…………………………………………………….…17
（5）貯存條件...…………………………………………………….………20
七、產品質地的物性分析……………………………………………………..20
參、 研究大綱………………………………………………………….………...22
肆、 材料與方法…………………………………………………………………23
一、材料…………………………………………………………………………23
二、實驗設備……………………………………………………………………23
三、實驗方法……………………………………………………………………24
1.材料分析與修正(預實驗) ……………………….……………………..25
2.製作研究與改良……………………….……………………………….31
四、分析方法…………………………….……………………………………..33
（一）原料基本成分分析…………………………….……………………….33
（二）理化特性分析…………………………….…………………………….34
1.色澤分析…………………………….………………………………….34
2.產品之物性分析…………………………….………………………….35
3.產品體積分析…………………………….…………………………….35
4.感官能品評………………………….……………………………….…36
5.統計分析…………………………….………………………………….38
伍、結果與討論…………………………….…………………………………….39
一、中筋麵粉及小麥胚芽一般化學成份分析…………………………….…39
二、添加等量或等活性不同酵素對胚芽饅頭比容積之影響……………….39
三、質地分析…………………………….……………………………………45
1.等量添加不同酵素對胚芽饅頭在貯存期間組織結構之影響……….45
（a）添加0.12g/kg flour 之pentosanase…………………………..…..45
（b）添加0.12g/kg flour 之α-amylase……………………………..….45
（c）添加0.12g/kg flour之混合α-amylase與pentosanase…………...46
2.等活性添加不同酵素對胚芽饅頭在貯存期間組織結構之影響…...….46
（a）添加0.6g/kg flour之α-amylase………..……………….………..46
（b）添加0.04g/kg flour之pentosanase……………………...……….47
四、官能品評評估分析…………………………….………………………..62
五、色澤分析…………………………….…………………………………..69
1.等量添加不同酵素對胚芽饅頭色澤之影響…………………………69
2.等活性添加不同酵素對胚芽饅頭色澤之影響…………………..….69
陸、結論…………………………….……………………………………………75
柒、參考文獻…………………………….………………………………………77
附 錄…………………………….……………………………………………I
圖目錄
圖一、A：木聚糖的化學結構 B：木聚糖的三度空間結構………………………11
圖二、Pentosanase 對體積的影響………………..………………………………19
圖三、添加不同酵素對胚芽饅頭發酵後膨脹情形………………………………42
圖四、添加等量或等活性不同酵素之胚芽饅頭成品……………………………43
圖五、添加等量不同酵素對胚芽饅頭在貯存三日期間之硬度影響……………48
圖六、添加等量不同酵素對胚芽饅頭在貯存三日期間之破碎性影響…………49
圖七、添加等量不同酵素對胚芽饅頭在貯存三日期間之黏著性影響…………50
圖八、添加等量不同酵素對胚芽饅頭在貯存三日期間之彈性影響……………51
圖九、添加等量不同酵素對胚芽饅頭在貯存三日期間之內聚力影響…………52
圖十、添加等量不同酵素對胚芽饅頭在貯存三日期間之膠性影響……………53
圖十一、添加等量不同酵素對胚芽饅頭在貯存三日期間之咀嚼性影響……….54
圖十二、添加等活性不同酵素對胚芽饅頭在貯存三日期間之硬度影響………55
圖十三、添加等活性不同酵素對胚芽饅頭在貯存三日期間之破碎性影響……56
圖十四、添加等活性不同酵素對胚芽饅頭在貯存三日期間之黏著性影響……57
圖十五、添加等活性不同酵素對胚芽饅頭在貯存三日期間之彈性影響………58
圖十六、添加等活性不同酵素對胚芽饅頭在貯存三日期間之內聚力影響……59
圖十七、添加等活性不同酵素對胚芽饅頭在貯存三日期間之膠性影響………60
圖十八、添加等活性不同酵素對胚芽饅頭在貯存三日期間之咀嚼性影響……61
表目錄
表一、麵粉中各種成分的保水力…………………………………………………18
表二、市售胚芽饅頭之材料…………………………………………………...…27
表三、傳統饅頭之材料與配方……………………………………………………28
表四、胚芽饅頭之材料與配方（A--部分酵素等量添加）..……………………29
表五、胚芽饅頭之材料與配方（B--部分酵素等總活性添加）..………………30
表六、中筋麵粉及小麥麵粉之一般化學成分分析………………………………40
表七、添加等量或等活性之不同酵素對胚芽饅頭比容積之影響………………44
表八、添加等量不同酵素對胚芽饅頭之官能品評特性之影響(六小時) …………………………………………………………..…..………63
表九、添加等量不同酵素對胚芽饅頭之官能品評特性之影響(二十四小時) …………………………………………………………...……….…64
表十、添加等量不同酵素對胚芽饅頭之官能品評特性之影響(七十二小時) ………………………………………………………………………65
表十一、添加等活性不同酵素對胚芽饅頭之官能品評特性之影響(六小時) ………………………………………………………………………66
表十二、添加等活性不同酵素對胚芽饅頭之官能品評特性之影響(二十四小時) …………………………………………………...………………….67
表十三、添加等活性不同酵素對胚芽饅頭之官能品評特性之影響(七十二小時) …………………………………………………...………………….68
表十四、添加等量之不同酵素對胚芽饅頭之表面色澤分析 ..………………….71
表十五、添加等量之不同酵素對胚芽饅頭之內部色澤分析 ..………………….72
表十六、添加等活性之不同酵素對胚芽饅頭之表面色澤分析…………………73
表十七、添加等活性之不同酵素對胚芽饅頭之內部色澤分析 ….……...….…74

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