(3.235.191.87) 您好!臺灣時間:2021/05/14 21:04
字體大小: 字級放大   字級縮小   預設字形  
回查詢結果

詳目顯示:::

我願授權國圖
: 
twitterline
研究生:何玫瑾
研究生(外文):Mei-Jin Ho
論文名稱:混合米榖粉或米澱粉於麵粉中對中式麵條理化性質之影響
論文名稱(外文):Effect of rice flour or rice starch incorporating in patent flour on the physicochemical properties of Chinese noodle
指導教授:張永和張永和引用關係
指導教授(外文):Yung-Ho Chang
學位類別:碩士
校院名稱:靜宜大學
系所名稱:食品營養研究所
學門:醫藥衛生學門
學類:營養學類
論文種類:學術論文
論文出版年:2008/01/
畢業學年度:96
語文別:中文
論文頁數:110
中文關鍵詞:麵條米穀粉麵粉米澱粉麵糰流變性質
外文關鍵詞:rice flournoodlewheat flourruce starchrheology
相關次數:
  • 被引用被引用:0
  • 點閱點閱:827
  • 評分評分:
  • 下載下載:0
  • 收藏至我的研究室書目清單書目收藏:0
本實驗分別將不同直鏈澱粉含量之米穀粉或米澱粉(秈米、粳米及糯米)以10-50%比例與麵粉混合,探討麵粉中米穀粉或米澱粉之含量對麵粉物化性質及麵條特性之影響。結果顯示,麵粉混合米榖粉或米澱粉後之麵條烹煮流失率皆明顯增加,且隨米榖粉之混合比例增加而增加;此外,含糯性米澱粉之麵條有最低的烹煮流失率。麵粉混合米榖粉或米澱粉後,其麵條抗拉強度及硬度下降,且隨混合比例之增加而下降;另含糯性米榖粉或米澱粉之麵條之抗拉強度及硬度明顯低於含非糯性米榖粉或米澱粉者。
含米穀粉或米澱粉之麵粉糊化末溫及糊化溫度範圍,隨米穀粉或米澱粉之直鏈澱粉含量增加而下降,但隨米穀粉之混合比例之增加而增加。麵粉混合愈高比例之非糯性米穀粉或米澱粉,其麵糊尖峰度愈高;然麵粉混合愈高比例之糯性米穀粉及米澱粉,其尖峰黏度則愈低。麵粉混合米穀粉或米澱粉,其麵糊之回升黏度比例皆小於未混合者,且隨米穀粉或米澱粉混合比例之增加而下降。麵粉混合米穀粉或米澱粉後,麵糰之尖峰時間、穩定時間及斷裂時間隨米穀粉或米澱粉的直鏈澱粉含量之增加而增加;且貯存模數(G’)及複合黏度亦隨混合比例之增加而增加,然麵糰G’值隨米穀粉或米澱粉直鏈澱粉含量之增加而下降。另含米穀粉或米澱粉之麵糰其tan δ皆會下降,且混合比例愈高,tan δ值愈低。
麵粉之糊化末溫及糊化溫度範圍與麵條之抗拉強度及硬度呈負相關;麵糊成糊特性之回升黏度比例與麵條抗拉強度則呈正相關;麵糊之尖峰黏度與麵條之硬度呈正相關性。麵糰中含有米穀粉或米澱粉者,其麵筋蛋白質含量被稀釋,以至於麵筋之穩定時間下降;然麵粉混合米穀粉或米澱粉可明顯增加麵糰之彈性,亦可使麵糰有較佳之黏度穩定性。麵粉混合米穀粉或米澱粉後,麵粉之物化性質隨之改變,進而影響麵糰及麵條特性。
The purpose of this study is to investigate the incorporating effect of rice on the properties of patent flour and the noodle product. Flour and starch from rice with different amylose contents were mixed with patent flour in the ratio ranged from 10 to 50% (w/w), then the physicochemical properties of the composite flours and the noodle products made from the composites were determined and compared. Results indicated that the cooking loss of noodles made from the composites were higher than that of the noodle from patent flour, and increased with increasing ratio of rice component. Cooking loss of noodle decreased with increasing content of rice amylose content. Tensile strength and hardness of noodles from composite flours were lower than those of noodle from patent flour, and decreased with increasing content of rice component. However, the tensile strength and hardness of noodles from composite flours increased with increasing rice amylose content.
The conclusion temperature and temperature range of gelatinization for the composite flours increased with increasing ratio of rice component, and decreased with increasing rice amylose content. Peak viscosity of pastes for patent flour mixed with non-waxy (indica and japonica) rice component increased with increasing ratio of rice component. However, the peak viscosity of pasts for patent flour mixed with waxy rice component decreased with increasing ratio of rice component. Setback ratio of paste for the composite flours were lower than that of the patent flour, and decreased with increasing ratio of rice component. The time of peak, stability and breakdown of dough from the composite flours increased with increasing rice amylose content. The G’ value and complex viscosity on rheological properties of dough from the composite flours increased with increasing content of rice component, and decreased with increasing content of rice amylose. The tan δ of dough from the composite flours were lower than that of the dough from the patent flour, and decreased with increasing ratio of rice component.
Conclusion temperature and temperature range of gelatinization for the composite flour negatively correlated with the tensile strength and hardness of noodle. Setback ratio of paste correlated positively with the tensile strength of noodle, and peak viscosity correlated positively with the hardness of noodle. Incorporating rice in patent flour diluted the gluten content of the composite flour, and formed dough with low stability time. While the elasticity and complex viscosity of dough from composite flour obviously in creased. Incorporating rice flour or starch in patent flour changed the physicochemical properties of the composite flour and further causing the alteration in the properties of dough and noodle prepared.
中文摘要 a
Abstract c
前言 1
文獻回顧 3
ㄧ、麵粉之應用性 3
二、麵粉混合不同來源之穀粉或澱粉的應用性 3
(ㄧ)麵糊之成糊特性 3
(二)麵糰物性 4
(三)麵糰流變性質 5
(四)麵條特性 5
三、麵粉 6
(一)小麥麵筋 6
(二)小麥澱粉 6
四、稻米 7
(一)米榖粉 7
(二)米澱粉 10
五、麵糰 10
(一)麵糰物性測定 10
(二)麵糰之流變性質 13
影響麵糰流變性質之因素 15
六、麵條 16
麵條品質 19
(一)澱粉對麵條品質之影響 19
(二)蛋白質對麵條品質之影響 20
(三)水對麵條品質之影響 20
材料與方法 22
一、實驗材料 22
(一)麵粉 22
(二)小麥澱粉 22
(三)米榖粉及米澱粉 22
二、實驗方法 22
(一)、麵條製作及測定 23
1.配方 23
2.製作步驟 23
3.麵條性質測定 23
(二)、澱粉及榖粉理化性質之測定 24
1.蛋白質含量 24
2.成糊特性 25
3.糊化溫度範圍及糊化熱焓值 25
4.總澱粉含量 25
5.破損澱粉含量 26
6.顆粒粒徑分佈 26
7.鏈長分布 26
8.直鏈澱粉含量 27
(三)麵糰之測定 28
1.麵糰物性 28
2.動態流變性質 28
(四)統計分析 28
結果與討論 29
ㄧ、樣品之基本分析 29
二、澱粉之鏈長分布 29
三、麵粉混合米榖粉或米澱粉對麵條特性之影響 35
(一)麵帶色澤 35
1. 麵粉混合米穀粉 35
2. 麵粉混合米澱粉 37
(二)麵條烹煮流失率 37
1. 麵粉混合米穀粉 37
2. 麵粉混合米澱粉 40
(三)麵條抗拉強度 41
1. 麵粉混合米榖粉 41
2. 麵粉混合米澱粉 41
(四)麵條硬度 43
1. 麵粉混合米榖粉 43
2. 麵粉混合米澱粉 43
(五)麵條黏著性 43
四、米榖粉或米澱粉之理化性質對麵條特性之影響 46
(一)糊化熱性質 46
1. 麵粉混合米穀粉 46
2. 麵粉混合米澱粉 46
3.糊化熱性質與麵條性質之相關性 52
(二)成糊黏度特性 55
1. 麵粉及米穀粉 55
2. 小麥及米澱粉 55
3. 麵粉混合米穀粉或米澱粉 58
4.麵糊成糊特性與麵條性質之相關性 62
(三)麵糰之物性 65
1. 麵粉混合米穀粉 65
2. 麵粉混合米澱粉 68
3.麵糰物性與麵條特性之相關性 69
(四)麵糰流變性質 72
1. 麵粉混合米穀粉 72
2. 麵粉混合米澱粉 75
3.麵糰流變性質與麵條性質之相關性 83
結論 86
參考文獻 88
楊啟春,賴惠民,呂政義。1984。米澱粉分離方法之改進。食品科學 11(3、4):158-162。
黃宏隆。1995。小麥中大小顆粒的性質及其對烏龍麵品質之影響。台灣大學食品科技研究所碩士論文。
陳季洲,盧訓,呂政義。1998。磨粉方式對糯米米穀粉熱焓特性及組織結構的影響。食品科學 25(3):314-330。
蕭思玉。1996。添加物和溫度對麵糰及擠出麵條物化性質之影響。台灣大學食品科技研究所博士論文。
白雅瑜。1999。小麥大小顆粒澱粉的酵素降解特性。台灣大學食品科技研究所碩士論文。
張凱銘。2001。經離心脫水分離之師磨米穀粉其化學組成與理化特性之探討。國立中興大學食品科學研究所碩士論文。
傅以中。2001。添加乳化劑及山藥對米榖粉麵糰物性及米麵條品質影響之探討。國立中興大學食品科學研究所碩士論文。
李彥霏。2001。麵粉性質、麵糰水分含量與食用膠之添加對麵條性質之影響。靜宜大學食品營養學研究所碩士論文。
張逸婷。2005。水稻台農67號誘變品系米榖粉理化性質之因素分析及其應用。靜宜大學食品營養學研究所碩士論文。
黃玉嬋。2006。不同穀物澱粉之性質對冷藏烏龍麵品質之影響。台灣大學農業化學研究所碩士論文
盧榮錦。1986。麵粉的品質與分析方法。美國小麥協會。
AACC. 2000. Approved Methods of the American Association of Cereal Chemical. 10th ed. American Association of Cereal Chemists Inc. St. Paul, MN.
Baik BK, Lee MR. 2003. Effect of starch amylose content of wheat on textural properties of white salted noodles. Cereal Chem. 80 (3): 304-309
Batey IL, Gras PW, Curtin BM. 1997. Contribution of chemical structure of wheat starch to Japanese noodle quality. J Sci Food Agric. 74(4): 503-508.
Bathgate GN, Palmer GH. 1972. A reassessment of the chemical structure of barley and wheat starch granules. Starch 24(10):336-341.
Belitz, H.-D., Grosch, W. 1999. Food Chemistry. Springer, Berlin.
Berland S, Launay, B. 1995. Rheological properties of wheat flour doughs in steady and dynamic shear: Effect of water content and some additives. Cereal Chem 72(1): 48-52.
Bhattacharya M, Zee SY, Corke H. 1999. Physicochemical properties related to quality of rice noodles. Cereal Chem 76(6): 861-867.
Biliaderis CG, Page CM, Maurice TJ, Juliano BO. 1986. Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starch. J Argic Food Chem 34(1): 6-14.
Borght AVD, Goesaert H, Veraverbeke WS, Delcour JA. 2005. Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved. J Cereal Sci 41(2): 221-237.
Charles AL, Huang TC, Lai PY, Chen CC, Lee PP, Chang YH. 2007.Study of wheat flour-cassava starch composite mix and the function of cassava mucilage in Chinese noodle. Food Hydrocolloid 21 (3): 368-378.
Campos DT, Steffe JF, NG PKW. 1996. Mixing wheat flour and ice to form undeveloped dough. Cereal Chem 73(1): 105-107.
Campos DT, Steffe JF, NG PKW. 1997. Rheological behavior of undeveloped and developed wheat dough. Cereal Chem 74(4): 489-494.
Chen JJ, Lai MFV, Lii CY. 2003. Effect of compositional and granular properties on the pasting viscosity of rice starch blends. Starch 55(5): 203-212.
Chen JJ, Lai MFV, Lii CY. 2004. Composition dependencies of rheological properties of rice starch blends. Cereal Chem 81(2): 267-274.
Chen Z, Schol HA, Voragen AGJ. 2003. The use potato and sweet potato starches affected white salted noodle quality. J Food Sci. 68(9): 2630-2637
Collado L, Corke H. 1996. Use of wheat-sweet potato composite flours in yellow-alkaline and wheat-salted noodles. Cereal Chem 73(4): 439-444.
Cosbie GB. 1991. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours. J Cereal Sci 13(1): 145-150.
Edwards NM, Scanlon MG, Kruger J E, Dexter JE. 1996. Oriental noodle dough rheology: Relationship to water absorption, formulation, work input during dough sheeting. Cereal Chem 73(6): 708-711.
Faridi H and Faubion JM. 1990. Dough rheology and baked product texture. In: Menjivar JA. Fundamental aspects of dough rheology. 1st ed. New Yourk: Van Nostrand Reinhold. p 1-28.
Hatcher DW, Kruger JE, Anderson MJ. 1999. Influence of water absorption on the processing and quality of oriental noodles. Cereal Chem 76(4): 566-572.
Hatcher DW, Anderson Mj, Desjardins RG, Edwards NM, Dexter JE. 2002. Effect of four particle size and starch damage on processing and quality of white salted noodles. Cereal Chem 79 (2): 64-71.
Hibberd GE. 1970. Dynamic viscoelastic behavior of wheat flour dough. III. The influence of starch granule. Rheol Acta 14(2): 151-157.
Hoseney RC. 1994. Structure of cereal. In: Hosency RC, Editor, 1994. Principles of cereal science and thchnology, P1-28. Am Assoc Cereal Chem: St. Paul, MN, USA.
Hou GQ. 2001. Oriental noodles. Adv Food Nutr Res 43(1): 140-193.
Hu XZ, Wei YM, Wang C, M.I.P. K. 2007. Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality. Food Res Int 40 (1): 1- 6.
Hung PV, Morita N. 2004. Dough properties and bread quality of flours supplemented with cross-linked cornstarches. Food Res Int 37 (5):461- 467.

Inglett GE, Peterson SC, Carriere CJ, Maneepum S. 2005. Rheological, textural, and sensory properties of Asian noodle containing an oat cereal hydrocolloid. Food Chem 90 (1): 1 - 8.
Izydorczyk MS, Hussain A., MacGregor AW. 2001. Effect of barley and barley components on rheological properties of wheat dough. J Cereal Sci. 34 (3): 251-260.
Juiliano BO. 1985. Criteria and tests for rice grain qualities. Rice: Chemistry and technology, P443-524. Am Assoc Cereal Chem: St. Paul, MN, USA.
Kang HJ, Hwang IK, Kim KS, Choi HC. 2006. Comparison of the Physicochemical Properties and Ultrastructure of Japonica and Indica Rice Grains. J Agric Food Chem 54(13): 4833-4838.
Kim W, Johnson J.W, Graybosch RA, Gaines CS. 2003. Physicochemical Properties and End-use Quality of Wheat Starch as a Function of Waxy Protein Alleles. J Cereal Sci 37(2): 195-204.
Konik CM, Miskelly DM, Gras PW. 1992. Contribution of starch and non-starch parameters to the eating quality of Japanese white salted noodle. J Sci Food Agric 58(3):403-406.
Lin JH, Chang YH. 2006. Effects of type and concentration of polyols on the molecular structure of corn starch kneaded with pullulanase in a Farinograph. Food Hydrocolloid (20): 340-347.
McCormick KM, Panozzo JF, Honh SH. 1991. A swelling power test for selecting potential noodle quality wheats. Aust J Agric Res 42(3):317-323.
Medcalf SL, Lund DB. 1985. Factors affecting water uptake in milled rice. J Food Sci 50(6): 1676-1679.
Mesters C, Colonna P, Buleon A. 1988. Characteristics of Starch Networks within Rice Flour Noodles and Mungbean Starch Vermicelli. J Food Sci 53(6): 1802-1812.
Miller KA, Hoseney RC. 1999. Effect of oxidation on the dynamic rheological properties of wheat flour-water dough. Cereal Chem 76(1): 100-104.
Miskelly DM, Moss HJ. 1985. Flour quality requirements for Chinese noodle manufacture. J Cereal Sci 3(4): 379-387.
Morita N, Maeda T, Miyazaki M, Yamamori M, Miura H, Ohtsuka I. 2002. Dough and breaking properties of high-amylose and waxy wheat flours. Cereal Chem. 79 (4):461- 467.
Navickis LL. Nelsen TC. 1992. Mixing and extensional properties of wheat flour dough with added corn flour, fibers and gluten. Cereal Foods World 37(1): 31-35.
Nagao S. 1996. Processing technology of noodle products in Japan In: Kruger J, Matsuo RB, Dick JW, sditors. Pasta and noodle technology. 1st ed. ST. Paul, MN: Am Assoc Cereal Chem. p169-226.
Nagao S, Ishibashi S, Imai S, Sato T, Kanbe Y, Otsubo H. 1997. Quality characteristics of soft wheat and their utilization in Japan. II. Evaluation of wheat from the United States, Australia, France and Japan. Cereal Chem 63(1): 93–96.
Oda M, Yasuda Y, Okazaki S, Yamauchi Y, Yokoyama Y. 1980. A method of flour quality assessment for Japanese noodle. Cereal Chem 57(4) :253-254.
Oh NH, Seib PA, Ward AB, Deyoe CW. 1985. Noodles VI. Functional properties of wheat flour components in oriental dry noodle. Cereal Food World 30(2): 176-178.
Park CS, Baik BK. 2004. Cooking time of white salted noodles and its relationship with protein and amylose contents of wheat. Cereal Chem. 81 (2):165 - 171.
Park IM, Ibanez AM, Shoemaker CF. 2007. Rice starch molecular size and its relationship with amylose content. Starch59(2): 69-77.
Panozzo JF, McCormick KM. 1993. The rapid viscoanalyser as a method of testing for noodle quality in a wheat breading programme. J Cereal Sci 17(1): 25-32.
Peleg H. 1987. The basics of solid foods reheology. Pages 3-33 in Food texture, ed. by H.R. Moskowitz, Marcel Dekker Ing., N.Y.
Peng M, Gao M, Abdel-Aal E-SM, Hucl P, Chibbar RN. 1999. Separation and characterization of A- and B-type starch granules in wheat endosperm. Cereal Chem 76(3): 375-379.
Pomeranz KM. Wheat chemistry and Technology. II. 1998. Thrid edition. Am Assoc Cereal Chem: St. Paul, MN, USA.
Sasaki T, Matsuki J. 2000. Effect of amylose content on gelatinization, retrogradation, and pasting properties from waxy and nonwaxy wheat and their F1 seed. Cereal Chem 77(1): 58-63.
Sharma N, Hanna MA, Chen YR. 1993. Flow behavior of wheat flour-water dough using a capillary rheometer. Ι. Efferect of capillary geometer. Cereal Chem. 70(1): 59-63.
Shelke K, Dick JW, Holm YF, Loo KS. 1990. Chinese wet noodle formulation: a response surface methodology study. Cereal Chem 67(4): 338-342.
Singh V, Okadome H, Toyoshima H, Isobe S, Ohtsubo K. 2000. Thermal and physicochemical properties of rice grain, flour and starch. J Agric Food Chem 48(7): 2639-2647.
Soulaka AB, Morrison WR. 1985. The bread baking quality of six wheat starches differing in composition and physical properties. J Sci Food Agric 36(8):719-727.
Toyokawa H, Rubenthaler GL, Pomers JR, Schanus EG. 1989. Japanese noodle qualities I. Flour components. Cereal Chem 66(5): 382-386.
Vandeputte GE, Vermeylen R, Geeroms J, Delcour JA. 2003a. Rice starches I. Structural aspects provide insight into crystallinity characteristics and gelatinization behavior of granular starch. J Cereal Sci 38 (1): 43-52 .
Vandeputte GE, Derycke V, Geeroms J, Delcour JA. 2003b. Rice starches. II. Structural aspects provide insight into swelling and pasting properties. J Cereal Sci 38(1): 53-59.
Vandeputte GE, Vermeylen R, Geeroms J, Delcour JA. 2003c. Rice starches III.Structural aspects provide insight in amylopectin retrogradation properties and gel texture. J Cereal Sci 38(1): 61-68 .
Wang HH, Sun DW, Zeng Q, Lu Y. 2000. Effect of pH, corn starch and phosphates on the pasting properties of rice flour. J Food Eng 46(2): 133-138.
Wang L, Seib PA. 1996. Australian Salt-Noodle Flours and Their Starches Compared to U.S. Wheat Flours and Their Starches. Cereal Chem 73(2): 167-175.
William CS. 1980. The Farinograph Handbook. Am Assoc Cereal Chem: St. Paul, MN, USA. p1-68.
Yu LJ, Ngadi MO. 2006. Rheological properties of instant fried noodle dough as affected by some ingredients. J Sci Food Agric 86(4): 544-548.
Zaidul IM, Karim AA, Manan D, Ariffin A, Norulaini NN, Omar AM. 2004. A farinograoh study on the viscoelastic properties of sago/wheat flour dough system. J Sci Food Agric 84(7): 616-622.
Zaidul I.S.M., Yamauchi H, Kim SJ, Hashimoto N, Noda T. 2007. RVA study of mixture of wheat flour and potato starches with different phosphorus contents. Food Chem 102 (4): 1105-1111.
Zaidul IM, Karim AA, Manan D, Ariffin A, Norulaini NN, Omar AM. 2004. A farinograoh study on the viscoelastic properties of sago/wheat flour dough system. J Sci Food Agric 84(7): 616-622.
QRCODE
 
 
 
 
 
                                                                                                                                                                                                                                                                                                                                                                                                               
第一頁 上一頁 下一頁 最後一頁 top