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研究生:林奇宣
研究生(外文):LIN, CHI-HSUAN
論文名稱:上白糖之開發與應用在蛋糕之探討
論文名稱(外文):Studies on the Development and Application of White Soft Sugar in Cake Production
指導教授:張明旭張明旭引用關係葉連德葉連德引用關係
指導教授(外文):CHANG, MING-HSUYEH, LIEN-TE
口試委員:葉文棠黃湞鈺
口試委員(外文):YE, WUN-TANGHUANG, JHEN-YU
口試日期:2021-05-21
學位類別:碩士
校院名稱:國立高雄餐旅大學
系所名稱:飲食文化暨餐飲創新研究所
學門:民生學門
學類:餐旅服務學類
論文種類:學術論文
論文出版年:2021
畢業學年度:109
語文別:中文
論文頁數:123
中文關鍵詞:上白糖反應曲面法感官品評
外文關鍵詞:white soft sugarresponse surface methodsensory evaluation
相關次數:
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  • 收藏至我的研究室書目清單書目收藏:0
日本上白糖深受烘焙業者喜愛與肯定,在使用上因進口價格比一般砂糖貴3倍,間接影響消費者對最終產品的購買意願,故本研究將探討上白糖之開發。首先使用不同種類之糖品製成三大類蛋糕(乳沫類、戚風類、麵糊類),利用二三點感官品評差異試驗(Duo-Trio Test)品評不同糖對蛋糕品質的影響;再使用反應曲面法(RSM)找出製作蛋糕中最適比例之自製上白糖的配方,其為砂糖添加1%轉化糖漿與5.35%甜菜根糖,此為最適比例之自製上白糖配方。最後以特級細砂糖、日本上白糖、自製上白糖製成磅蛋糕測試其剖面質地、色澤及感官品評。研究結果顯示,在硬度、L值方面為日本上白糖、自製上白糖與特級細砂糖彼此間有顯著性差異(р<0.05);感官品評分析中,自製上白糖在風味、口感與日本上白糖相似;整體接受性方面,自製上白糖與日本上白糖沒有顯著性差異,但與特級細砂糖則有顯著性差異(р<0.05),經過成本計算分析,相對於特級細砂糖,自製上白糖每公斤可節省46元,節省比率為48.4%,具有降低成本的效益,根據此研究結果期望供給烘焙業參考。
Japanese white soft sugar was favored to use by the Taiwan baking industry. The use of white soft sugar that produce from Japan is 3 times more expensive than the regular sugar, hence, it indirectly affects consumers' willingness to use it. The present study was to explore the possibility of self-developing white soft sugar. In the first phase of study, vary types of sugar were used to make three basic types of cakes (batter, foam, and chiffon), the Duo-Trio sensorial test was used to investigate the differences in sensorial characters of cakes. The results indicated that vary sugars do not have significant (p<0.05) effect on sensorial characters of foam and chiffon cakes but the batter cake. In the second phase of study, the Response Surface Method (RSM) was used to determine the optimal formula of self-developing white soft sugar for making cakes. The result indicated that the optimal formula of self-developed white soft sugar is granulated sugar with 1% inverted syrup and 5.35% beetroot sugar. In the third phase of study, the regular sugar, Japanese white soft sugar, self-developed white soft sugar were applied to make pound cakes, and the texture profiles, color of crust, and sensory profiles of pound cakes were evaluated. The results showed that there are significant differences among pound cakes that made with Japanese white soft sugar, self-developed white soft sugar and regular sugar in hardness of texture and L value of color of crust (р<0.05). The results of sensory evaluation indicated that the flavor and taste of pound cakes that made with self-developed white soft sugar are similar to that made of Japanese white soft sugar, and there is no significant difference (p>0.05) in overall acceptance between pound cakes made with self-developed white soft sugar and Japanese white soft sugar but that made with regular sugar (p<0.05). After cost analysis, using self-developed white soft sugar can save NT$ 46 per kilogram that is 48.4% saving rate in the cost when compared with using Japanese white soft sugar, which has the benefit of reducing cost in the production. The results of this study provide the value information for the baking industry in the future.
書名頁 I
論文口試委員審定書 II
中文摘要 III
英文摘要 IV
誌 謝 VI
目 錄 VII
表目錄 X
圖目錄 XII
第一章 前言 1
第一節 研究背景與動機 1
第二節 研究目的 2
第二章 文獻探討 3
第一節 糖的起源 3
壹、 糖的發展史 3
貳、 台灣糖業公司介紹 3
參、 經濟與產業狀態 4
第二節 糖的種類 6
壹、 糖類介紹 6
貳、 糖的化學特性 14
參、 功能與特性 16
第三節 蛋糕概論 19
壹、 定義 19
貳、 蛋糕種類 20
參、 蛋糕製作過程 22
第四節 糖對蛋糕的影響 22
壹、 糖對蛋糕的功能性 22
貳、 焦糖化作用(Caramelization) 23
參、 梅納反應(Maillard reaction) 24
肆、 澱粉糊化作用(Gelatinization) 25
伍、 抗老化作用 26
第三章 材料與方法 27
第一節 實驗架構 27
第二節 實驗流程 31
壹、 海綿蛋糕製作 31
貳、 戚風蛋糕製作 33
參、 磅蛋糕製作 35
第三節 實驗材料 37
第四節 器材設備 38
第五節 實驗配方 39
壹、 不同糖之海綿蛋糕配方 39
貳、 不同糖之戚風蛋糕配方 40
參、 不同糖之磅蛋糕配方 41
第六節 實驗方法 42
壹、 麵糊比重測定(Specific Gravity) 42
貳、 比體積測定(Specific Volume) 42
參、 物性分析(Texture Profile Analysis) 42
肆、 色澤分析(Color) 46
伍、 反應曲面法(Response Surface Method,RSM) 47
陸、 感官品評(Sensory evaluation) 48
柒、 統計分析(Statistical analysis) 49
第四章 結果與討論 50
第一節 探討三種不同糖品製作三大類蛋糕 50
壹、 三種不同糖對製作三大類蛋糕麵糊比重與比體積之影響 50
貳、 糖品製成三大類蛋糕質地分析 53
參、 糖品製成三大類蛋糕色澤分析 60
肆、 糖品製成三大類蛋糕之消費者感官品評 67
第二節 五種不同糖品製成磅蛋糕探討 68
壹、 五種糖製成磅蛋糕之比體積影響 68
貳、 五種糖製成磅蛋糕質地分析 69
參、 五種糖製成磅蛋糕色澤分析 72
第三節 自製上白糖製成磅蛋糕探討 77
壹、 不同比例自製上白糖質地分析 80
貳、 不同比例自製上白糖色澤分析 83
參、 不同比例自製上白糖反應曲面法分析 87
第四節 最適自製上白糖與市售糖製成磅蛋糕探討 89
壹、 三種糖品製成磅蛋糕比體積之影響 89
貳、 三種糖品製成磅蛋糕質地分析 90
參、 三種糖品製成磅蛋糕之色澤分析 92
肆、 三種糖品製成磅蛋糕之消費者感官品評 94
第五章 結論 96
第六章 參考文獻 98
附錄一 109
附錄二 110


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