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研究生:洪穎儀
研究生(外文):Yin-Yi, Hung
論文名稱:配方、製程與儲存對春捲皮麵糰和產品品質的影響
論文名稱(外文):Effects of formulation, processing and storage on dough and product quality of spring roll sheet
指導教授:邵貽沅邵貽沅引用關係
指導教授(外文):Yi-Yuan Shao
口試委員:盧訓吳景陽呂廷璋邵貽沅
口試日期:2011-01-25
學位類別:碩士
校院名稱:實踐大學
系所名稱:食品營養與保健生技學系碩士班
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:2011
畢業學年度:99
語文別:中文
論文頁數:134
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本研究以高筋麵粉為原料,分別加入100%、110%和120%的水份及2%的食鹽;經攪拌製成麵糰,將麵糰置於快速麵皮加工機加熱形成春捲皮。探討配方水分對麵糰分別於室溫與4 oC下不同鬆弛時間之黏性和質地剖面分析參數的影響;並分析配方水分與加熱條件對新鮮與儲藏之春捲皮的水活性、色澤、表面黏性、延展性、韌性和切割韌性等理化性質的影響。結果顯示100、110 和120%水分的春捲皮之適當的加熱條件分別為120oC/3 sec、120oC/3.5 sec和130oC/4.0 sec,使春捲皮的表面黏性、韌性和切割韌性數值皆較大。配方水分愈高的麵糰之麵糰黏性、附著力和G”愈大,而麵糰的硬度、彈性、內聚性、膠著感、咀嚼度、彈力、%R和G’愈低;所製成的產品水分含量和表面黏性愈高,而產品厚度、韌性、延展性和切割韌性愈低(小)。產品的厚度、韌性、延展性和切割韌性與麵糰質地剖面分析中的六個參數(硬度、彈性、內聚性、彈力、咀嚼度和膠著感)呈正相關,與附著力呈負相關。不同配方水份的麵糰在室溫下鬆弛六小時之黏性略為增加;而在冷藏儲藏1~48小時,三種麵糰的黏性相近(400~423 gw),配方水份越大其麵糰的黏性增加越少。儲藏時間越久,麵糰的黏彈性皆下降,形變越大,恢復能力越小。新鮮產品的水分、表面黏性、韌性、切割韌性和延展性最高,儲藏一天後其理化性質會快速下降。對於儲藏於4oC 1 ~3天再復熱的春捲皮而言,其理化性質經復熱後能回復60%以上,而110和120%產品的韌性甚至與新鮮產品相似。可利用麵糰質地剖面分析參數預測春捲皮的產品性質。麵糰的Creep recovery中的3個參數(MS、R% 和 %R) 最適合預測產品的延展性。G’適合預測產品的韌性與延展性;G’’ 適合預測產品的韌性與切割韌性。

關鍵字:春捲皮、麵糰、組織、製程、儲藏。

Spring roll is one of representative food in the Chinese society. There is no standard processing and less literature on the effect of formulation and processing condition on quality of spring roll sheet. In the study, spring roll sheet is made from wheat flour with various water contents (100, 110 and 120%, flour basis) and 2% salt. After mixing, dough is rested for various conditions and heated on the steel plate with controlled temperature and time to make spring roll sheet. Quality of fresh and stored dough and spring roll sheet were examined. The optimum heating conditions for spring roll sheet with 100, 110 and 120% water were 120oC/ 3 sec, 120oC / 3.5 sec, and 130oC / 4 sec, respectively. The higher water content made the dough with the higher stickiness, adhesiveness and G”, but with the lower hardness, springiness, cohesiveness, gumminess, chewiness, resilience, %R and G’. The higher water content also made spring roll sheet with the higher water content and surface stickiness, but with the lower thickness, toughness, extension and cutting toughness. Product parameters including thickness, toughness, extension and cutting toughness were positively correlated with six TPA parameters (hardness, springiness, cohesiveness, gumminess, chewiness, resilience), but negatively correlated with adhesiveness. Increased storage time from 5 min to 6 hr at room temp would slightly increase the dough stickiness. Stored at 4 oC for 1~48 hr, the dough stickiness reached to 400~423 gw. The higher water content made the increment of dough stickiness smaller. The longer storage time made the dough with the lower G’ and G’’, but the higher MS and lower %R. The parameters of surface stickiness, toughness, extension, and cutting toughness of spring roll sheet were decreased greatly after stored at 4℃ for one day. Compared with the fresh samples, reheating could restore more than 60% physicochemical properties of stored samples. TPA of dough could predict the quality of spring roll sheet. Creep recovery (MS, R% and %R), G’ and G” of dough could predict the extension, toughness/extension and toughness/cutting toughness of products, respectively.

Keywords: Spring roll sheet, Dough, Texture, Processing, Storage, Semiautomatic
wheat sheet processing
中文摘要 I
英文摘要 II
誌謝 iv
目錄 VI
第一章 前言 1
第二章 文獻回顧 2
壹、春捲皮的歷史與特性 2
貳、小麥之介紹 2
一、小麥之種類 3
二、小麥之結構 4
三、小麥之製粉 6
四、小麥之物理性質 7
五、小麥澱粉之特性 8
参、影響麵製品品質的因素 10
一、麵粉 10
二、水份 19
三、鹽類 21
四、攪拌 22
五、中式麵食 23
肆、麵糰之結構與流變性質 27
一、麵糰之流變性質 27
二、流變學基礎 27
三、麵糰之形成與結構 30
四、麵筋結構形成之假說 32
伍、麵粉蛋白質組成對其麵糰物性之影響 35
陸、與春捲皮相關之產品 36
一、玉米餅(Tortilla) 36
二、印度餅(Chapatti) 37
第三章 研究目的與實驗設計 39
壹、研究動機與目的 39
貳、實驗架構 40
第四章 材料與方法 41
壹、材料 41
貳、方法 41
一、春捲皮製備 41
二、麵糰鬆弛試驗 42
三、加熱條件試驗 43
四、麵粉部分:(一般成分分析) 43
1. 水分含量 43
2. 粗蛋白質 43
3. 灰份 44
五、麵糰品質分析 44
1. 質地剖面分析(Texture profile analysis, TPA) 44
2. 麵糰黏性測試(Dough Stickiness) 47
3. 麵糰小型變測試(Frequency sweep test, Temperature sweep test and Creep recovery test) 48
六、新鮮、儲藏和蒸汽復熱產品品質之測定 49
1. 儲藏試驗 49
2. 復熱試驗 49
3. 色澤分析 49
4. 表面黏性測試(Surface Stickiness) 50
5. 春捲皮韌性(Toughness)及延展性測試(Extension) 51
6. 春捲皮切割韌性測試(Cutting toughness) 52
7. 示差掃瞄熱分析儀 (Differential scanning calorimetry, DSC) 52
七、數據分析 53
第五章 結果與討論 54
壹、配方水份對麵糰的理化及流變性質之影響 54
一、配方水份與鬆弛時間對麵糰之黏度影響(25℃, 5hr)(4℃, 48hr) 54
二、不同配方水份之麵糰對於組織測定之參數值影響(TPA) 58
三、配方水份對麵糰流體測試之影響(Hz scan)(Temp Scan)(Creep recovery) 60
貳、加熱條件對春捲皮的表面黏性、韌性、延展性和切割韌性之影響 79
参、儲藏試驗對春捲皮理化性質的影響 83
一、配方水份對春捲皮L*、a*、b*值之影響 83
二、配方水份對春捲皮水活性及水份之影響 85
三、配分水份對春捲皮表面黏性、厚度、韌性、延展性和切割韌性之影響 88
肆、復熱對儲藏的春捲皮表面黏性、韌性、延展性和切割韌性之影響 95
伍、配方水份與儲藏時間對熱焓值之影響 100
陸、以皮爾遜積差相關法分析春捲皮麵糰與產品特性之相關性 102
一、麵糰特性之相關分析 102
二、產品特性之相關分析 102
三、麵糰特性對產品特性之相關分析 102
第六章 結論 107
第七章 參考文獻 109


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