臺灣博碩士論文加值系統

米是很重要的穀類作物，也是台灣的主食。為了提升稻米更多樣化發展，將米穀粉取代小麥粉製成西式米製品，藉此可提高米食文化多樣性及促進米食消費。此外，米食常被歸類為高升糖食物，但卻缺乏許多相關生理數據。本研究目的主要探討不同米穀粉部分取代製成麵包以及全取代製成蛋糕時，對其物理性質和生理性質影響。米穀粉品種分別有秈米、稉米及糯米穀粉，進行取代小麥粉；取代率方面，麵包以15及30%進行部分取代，而蛋糕進行全取代。從麵包來看，米包比容積隨米穀粉取代率增加而顯著降低，但品種間並無顯著差異。質地方面，秈米和稉米包硬度顯著較高，糯米包與對照組顯著較低且兩者並無顯著差異；當米穀粉取代率增加硬度也隨之增加。米包經過儲藏對硬度變化顯著影響，因秈米老化速率較快，而糯米較慢，且此趨勢隨米穀粉取代率增加而顯著增加。體外消化性結果顯示，秈米包的抗解澱粉含量較高，次之為稉米包，糯米包顯著較低。米品種和取代率對米包水解指數(HI)和推算升糖指數(eGI)影響甚小，但是30%糯米包有較高的升糖指數。從蛋糕來看，秈米蛋糕比稉米和糯米蛋糕有較高比容積，膨發程度較佳，但老化速率較快。體外消化性結果顯示，秈米蛋糕的抗解澱粉含量顯著高於糯米和稉米蛋糕；而秈米蛋糕的水解指數(HI)和推算升糖指數(eGI)顯著低於糯米和稉米蛋糕。整體說來，米包屬於高升糖指數的食物，蛋糕則屬於中低升糖指數的食物。本研究結果獲得另一GI和HI之關聯式為GI = 1.1848HI + 9.3145，可作為米食烘焙品推算升糖指數計算之參考。

Rice is one of the most important cereal crops and the staple food in Taiwan. Applying the rice flour to partially or totally substitute the wheat flour to produce the western food (such as bread and cake) can enhance consumption of rice and promote the culture diversity. In addition, rice products were generally recognized as high glycemic food; however, the concerning data were limited. The objective of this research is to study the influence of rice cultivars on the physical and physiological properties of rice substitute bread and whole rice cakes. Three varieties of rice flour, indica, japonica and glutinous, were applied to substitute for wheat flour. The substituted level of bread was 0, 15 and 30%, and which of cakes was 0 and 100%. For bread, the specific volume decreased significantly as the substitute level increased, however, the differences of specific volume between varieties were insignificant. In texture, the hardness of indica and japonica substitute bread was higher than glutinous substitute one, which the latter was similar to wheat bread. The difference of hardness got significant as the substitute level increased. The retrogradation rate of indica substitute bread was faster than the others, and glutinous substitute bread performed more retarded to retrogradation. The retrogradation of bread got more significant as the substitute level of rice flour was increased. According to the in vitro digestion study, indica substitute bread showed the highest resistant starch content than the other rice substitute bread, and glutinous substitute bread had the least resistant starch. However, the cultivars and addition levels of rice flour showed insignificant to the hydrolysis index and estimated glycemic index of rice substitute bread, with the exception of 30% glutinous substitute bread which has a higher glycemic index. For whole rice cake, the specific volume of indica cake was significantly higher than those of glutinous and japonica cakes, which denoted the indica cake got better leavening level; while, the aging rate of indica substitute bread was also significant. According to the in vitro digestion study, the resistant starch of indica cake was significantly higher than japonica and glutinous cakes. On the contrary, the hydrolysis index and estimated glycemic index of indica cake were significantly lower than japonica and glutinous cakes. In general, wheat and rice substitute bread were classified as the high glycemic index foods, and, on the contrary, wheat cake and rice cakes performed as middle-to-low glycemic index foods. Our suggested linear regression for HI and GI obtained another reasonable relation for the GI prediction, especially for rice bakery products.

中文摘要 I
ABSTRACT II
謝誌 IV
目錄 V
表目錄 IX
圖目錄 XII
壹、緒論 1
一、前言 1
二、目的 2
貳、文獻回顧 3
一、稻米 3
(一) 稻米簡介 3
(二) 稻米的結構 4
(三) 稻米的組成與特性 5
(四) 米穀粉 5
二、小麥 6
(一) 小麥簡介 6
(二) 小麥的構造與組成 6
(三) 麵粉分級 7
(四) 米穀粉與麵粉之差異性 8
三、米包與蛋糕 9
(一) 米包 9
(二) 蛋糕 10
四、澱粉消化性探討 11
(一) 澱粉在人體的消化特性 11
(二) 澱粉消化性的分類 11
(三) 澱粉消化性的測試方法 15
(四) 澱粉消化性的影響因子 15
五、升糖指數(GLYCEMIC INDEX, GI) 17
(一) 升糖指數的測定方法 18
(二) 澱粉水解動力學 19
(三) 升糖指數與疾病 20
參、材料與方法 22
一、試驗材料 22
(一) 原料 22
(二) 試藥 22
二、儀器 22
三、實驗架構 24
四、試驗方法 25
(一) 產品製備 25
1. 米包的製備方法 25
2. 米蛋糕的製備方法 26
(二) 一般成分分析 27
(三) 體內實驗 29
(四) 體外實驗(澱粉消化性分析) 29
(五) 抗解澱粉含量分析(Megazyme法) 32
(六) 質地分析 34
(七) 色澤分析 35
(八) 高度 35
(九) 比容積 35
(十) 感官品評 36
(十一) 統計分析 38
肆、結果與討論 39
一、穀粉原料的基本成分 39
二、米穀粉部分取代麵粉對米包品質的影響 40
(一) 米(麵)包的基本成分 40
(二) 米包物理的性質 40
1. 高度和比容積 40
2. 色澤分析 41
3. 質地分析 42
(三) 米包的感官品評 43
(四) 米包生理的性質 44
1. 酵素水解曲線與動力參數 44
2. 極快速消化澱粉、快速消化澱粉、慢速消化澱粉及抗解澱粉含量 46
3. 水解指數與推算升糖指數 47
三、米穀粉全取代麵粉對蛋糕品質的影響 50
(一) 米蛋糕的基本成分 50
(二) 米蛋糕物理的性質 51
1. 高度和比容積 51
2. 色澤分析 51
3. 質地分析 51
(三) 米蛋糕的感官品評 53
(四) 米蛋糕生理的性質 53
1. 酵素水解曲線與動力參數 53
2. 極快速消化澱粉、快速消化澱粉、慢速消化澱粉及抗解澱粉含量 54
3. 水解指數與推算升糖指數 55
四、HI和GI的相關性 56
伍、結論 58
陸、參考文獻 60
柒、表 73
捌、圖 99
玖、附表 110
拾、附圖 111

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