臺灣博碩士論文加值系統

添加米穀粉於小麥麵粉製造米麵包已商業化生產。然而，稻米不含麩質成分，以致於米麵包體積膨脹率不如小麥麵包，影響麵包的品質。許多研究將米麵包加入麩質粉末或其他添加劑來改善體積不足的問題。本研究目的是瞭解添加米穀粉或糊化米(米飯、稀飯或膨發米)、不同添加水量、取代度及製作方法對米(麵)包品質的影響。本實驗採用2013年一期稻作之高雄145號的米。添加水量為60、70及80%；取代度為20、25及30%；製作方法有手工製作之快速中種法與麵包機製作之直接法。結果顯示，米穀粉米包和糊化米米包於添加水量70%有較佳的米(麵)包品質。取代度的方面，不論是以米穀粉或糊化米取代，米包之比容積均隨著取代度的減少而增大，顏色則越淺，質地較為柔軟、回復性較佳，尤其是取代比率20%的米包與對照組的比容積無顯著性差異。添加乾飯或稀飯的糊化米米包，在三種取代度，呈現之比容積值均大於添加生米穀粉的米包。比較兩種製作方法的結果顯示：直接法製作20%稀飯米包與快速中種法製作20%乾飯米包的膨發程度較好，但口感則以添加20%的稀飯米包較佳。整體而言，若使用適當的方法及取代度，糊化米包(除膨發穀粉米包)的麵包品質可與小麥麵包相似。

Adding rice to prepare wheat bread has been commercialized. However, the glutenin and gliadin are not present in rice which is necessary for the gluten net in the bread structure. Bread with rice flour has a lower loaf volume than wheat flour bread. To solve this problem, gluten powder and other additives were added to bread with rice flour to improve bread volume. The most of rice flour added to the bread is raw flour. The addition of gelatinized rice to prepare bread had been studied limitedly. The objective of this research is to study the effect of adding rice flour or gelatinized rice (cooked rice, rice porridge, or puffing rice flour), different water contents, adding percentage and preparing methods on the quality of rice substituted bread. Rice of KH145 from 2013 first crops was utilized in this study. Water adding percentage (60, 70, 80%), rice substituting ratio (20, 25, 30%), and preparing methods: (rapid sponge-dough method and straight dough method) were used to conduct the experiment. The results showed that rice bread with 70% of water adding ratio performed the best quality. No matter which rice flour (rice, cooked rice, rice porridge or puffing rice flour) added to bread, decreasing substituting ratio resulted in the increase of specific volume and resilience. Crust brightness of those bread was lighter and texture of the low substitute bread was soft. The specific volume of bread substituted 20% of rice porridge was no significant difference with the control wheat bread. In the three different degree of substitution, gelatinized rice bread except puffing rice flour bread had better loaf specific volume than rice flour bread. Rice porridge bread with 20% substitution prepared by straight dough method and cooked rice bread prepared by rapid sponge-dough method had better expansion. Besides, rice porridge bread with 20% addition gave a superior mouthfeel of the bread. In general, besides the puffing rice flour added bread, gelatinized rice added bread had similar bread quality with control wheat bread in appropriate preparing methods and degree of substitution.

中文摘要 II
Abstract III
謝誌 V
目錄 VI
表目錄 IX
圖目錄 XI
第一章 前言 1
第二章 文獻回顧 3
壹、稻米的簡介 3
一、稻米結構與特性 3
二、稻米糊化與回凝 6
三、稻米的加工利用 9
貳、小麥的簡介 12
一、小麥介紹 12
參、麵包 16
一、麵包介紹與分類 16
二、製作麵包的原料 20
三、製備麵包的種類 25
四、攪拌作用的影響 29
五、發酵作用的影響 30
六、烘烤作用的影響 30
七、麵包的品質 31
第三章 材料與方法 39
壹、試驗材料與設備 39
一、材料 39
二、試藥 39
三、設備 39
貳、試驗設計 41
參、試驗方法 42
一、樣品製備 42
二、米與麵粉之成分分析 45
三、米與麵粉之物理性質分析 48
四、麵包外觀分析 50
五、麵包物理性質分析 51
六、統計分析 52
第四章 結果與討論 53
壹、米與麵粉的物化分析 53
一、破損澱粉含量 53
二、色澤分析 54
三、水合性質 55
四、成糊性質 55
貳、添加水量對米(麵)包品質之影響 57
一、米包物理的性質 57
二、米包的組織分析 58
參、米穀粉和糊化米添加量對米包品質的影響 60
一、添加米穀粉的米包 60
二、添加糊化米的米包 61
肆、製備方法對米包品質的影響 64
一、麵包機製作直接法的米包 64
二、手工製作快速中種法的米包 66
第五章 結論 71
第六章 參考文獻 72
第七章 表 83
第八章 圖 106
第九章 附錄 109
壹、感官品評之設計 109
貳、感官品評之結果 110
一、三角試驗法 110
二、整體喜好性分析 110

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