臺灣博碩士論文加值系統

蕎麥有兩種，一為普通種蕎麥(Common buckwheat, F. esculentum Moench)，另一為韃靼種蕎麥(Tatary buckwheat, F. tataricum Gaertn)，因為韃靼種的粉具苦味，故亦被稱為苦蕎麥，相形之下普通種的別名則為甜蕎麥。饅頭為中國發酵麵食的代表，但目前對饅頭的研究卻很少，為符合現代人健康的需求，可將饅頭中的營養價值及機能性提高，因此本研究即添加不同含量的蕎麥粉於麵糰中，以其對饅頭之多元化加工有所助益。
在一般成分分析上，蕎麥生粉的水分、灰份、蛋白質及脂肪都較中筋麵粉高，其原因是因為蕎麥生粉中所含的麩皮部分較多所導致，因此當添加較高比例的蕎麥生粉時，所製作出來的蕎麥饅頭口感及表皮也會較粗糙，且也因為蕎麥粉中的麩皮含量較高也使的保水性會較中筋麵粉為佳，因此在製作饅頭時，當加入越多的蕎麥粉，麵糰會越乾燥，所以應要添加更多的水分來使麵糰鬆軟。
在機能性成分方面，因中筋麵粉不含有Rutin的成分，所以當添加越多的富含Rutin蕎麥生粉製作饅頭時，其中的Rutin含量也會增加，且富含Rutin蕎麥生粉於100℃時加熱，Rutin含量幾乎不受影響；蕎麥中含有抗氧化的成分，而抗氧化成分會因加熱而受到破壞，因此蕎麥生粉中所含之抗氧化物質會較高。
在物理性質方面，根據Farinograph的分析指出，因蕎麥所含的麩皮含量較高，所以當添加越高比例的蕎麥生粉時，所需要的加水量也越高，而其穩定性也會隨之下降；根據RVA的分析指出，因為蕎麥生粉之筋性很低，因此在形成糊液時，會隨著蕎麥生粉之添加比例越高，而使糊液的黏度降低，所以在測定其尖峰黏度、熱糊黏度、破裂黏度及回升黏度時，也會發現添加越高比例之蕎麥粉會使的各項數值下降。
在饅頭方面，雖然添加蕎麥後的饅頭色澤會偏黃褐色，但其膳食纖維及Rutin的含量都顯著增加，而在TPA的性狀方面5%蕎麥饅頭在硬度、彈性、內聚力、膠著性及咀嚼性方面都有較好的結果。

誌謝-----------------------------------------------------------------------i
中文摘要----------------------------------------------------------------ii
英文摘要---------------------------------------------------------------iv
目錄----------------------------------------------------------------------v
表目錄------------------------------------------------------------------ix
圖目錄-------------------------------------------------------------------x
壹、 前言---------------------------------------------------------------1
貳、 文獻回顧---------------------------------------------------------2
一、 蕎麥------------------------------------------------------------------2
(一) 基本介紹----------------------------------------------------2
(二) 一般成分----------------------------------------------------7
(三) 特殊營養成分--------------------------------------------14
(四) 蕎麥粉製成-----------------------------------------------19
二、 抗氧化劑之簡介-------------------------------------------------20
三、 饅頭----------------------------------------------------------------21
(一) 定義----------------------------------------------------------21
(二) 原料----------------------------------------------------------22
参、材料與方法--------------------------------------------------------------23
一、實驗架構-----------------------------------------------------------24
二、材料----------------------------------------------------------------23
三、方法----------------------------------------------------------------23
(一)饅頭製作-------------------------------------------------23
(二)原料分析------------------------------------------------27
1. 基本成分分析-------------------------------------27
(1)水分含量測定---------------------------------27
(2)灰分含量測定----------------------------------27
(3)蛋白質含量測定------------------------------27
(4)脂肪含量測定----------------------------------27
(5)直鏈澱粉含量測定----------------------------28
2.物理性質測定--------------------------------------28
(1) 粒徑分析--------------------------------------28
(2)糊液黏度性質分析---------------------------28
(3)沈降係數分析---------------------------------29
(4)麵糰攪拌性質---------------------------------29
3.機能性成分分析-----------------------------------30
(1)芸香苷(Rutin)含量---------------------------30
(2) 酚類化合物分析-----------------------------33
(3) Trolox抗氧化能力(TEAC)分析----------33
4.饅頭品質測定-------------------------------------34
(1)外觀與對稱性---------------------------------34
(2)色澤---------------------------------------------34
(3)比體積------------------------------------------34
(4)比容積------------------------------------------34
(5)膳食纖維含量測定---------------------------36
(6)物性測定---------------------------------------38
5、統計分析-----------------------------------------41
肆、結果與討論------------------------------------------------------42
一、蕎麥粉與中筋麵粉--------------------------------------------------42
（一）一般成分及直鏈澱粉含量--------------------------------42
(二) 粒徑分析及掃描式電子顯微鏡--------------------------45
(三)機能性成分----------------------------------------------------48
(1) Rutin含量--------------------------------------------------48
(2) 抗氧化能力------------------------------------------------50
(五)物理性質-------------------------------------------------------52
(1)糊液黏度特性-----------------------------------------------52
(2)沈降係數-----------------------------------------------------53
(3)麵糰攪拌性質-----------------------------------------------57
二、饅頭品質---------------------------------------------------------------59
(一)比容積----------------------------------------------------------59
(二)外觀及L*、a*、b*值---------------------------------------61
(三)膳食纖維含量-------------------------------------------------66
(四)饅頭之物性----------------------------------------------------67
伍、結論----------------------------------------------------------------71
陸、參考文獻-----------------------------------------------------------------78

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