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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 賴喜美 | |
dc.contributor.author | Kuen-Ho Shih | en |
dc.contributor.author | 施坤河 | zh_TW |
dc.date.accessioned | 2021-06-14T17:10:05Z | - |
dc.date.available | 2010-08-01 | |
dc.date.copyright | 2008-08-05 | |
dc.date.issued | 2008 | |
dc.date.submitted | 2008-07-26 | |
dc.identifier.citation | 「生活水平提高法國人對麵包熱情日漸減少」。http://www.colourdo.com/index.asp, 2007.
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/40982 | - |
dc.description.abstract | 本論文主要探討市售法國麵包專用麵粉與來自粉道配粉的麵粉之理化性質對法國麵包製作及產品品質的影響。試驗主要分為兩部分:首先探討四種市售法國麵包專用麵粉(麵粉A、B、C及D)的的理化性質及其烘焙品質,接著探討三種由粉道配粉而得之麵粉(麵粉H、M及L)的理化性質對法國麵包品質的影響。結果顯示,四種市售法國麵包專用粉中,麵粉A及B的蛋白質、濕筋及 F1*之含量、%UPP、Extensograph抗延展性(R)值較麵粉C及D高,Farinograph擴展時間及攪拌穩定性的時間亦較麵粉C及D長,攪拌耐受指數則較麵粉C及D低。麵粉A及B所製作之麵包,其比容積及形狀比(form ratio)較麵粉C及D大。較特殊的為麵粉D,其蛋白質含量最低,但麵筋指數卻最高,此與其麵粉中高分子量之麥穀蛋白(F1*及F1)含量較多有關,此亦反應出麵粉D麵糰於SMS D/R吹泡試驗時,其P及W值最高。因此,即使後發酵時間較長時,麵包形狀比、比容積均可以與蛋白質含量較高的麵粉A或B相似。感官品評試驗結果顯示,圓形硬式麵包及棒槌狀法國麵包分別以市售麵粉A及D之整體接受度為最佳。三種由粉道配粉而得之麵粉規格設定於灰分與蛋白質有明顯的區分,麵粉H之灰分含量最高(0.72%),其蛋白質及濕筋含量亦最高,但其%UPP含量、抗延展性則最低,擴展時間較短、攪拌穩定性較差;後發酵時間較長 (> 60 min) 時,麵包體積不增加且形狀比變小。麵粉L之灰分含量最低(0.33%),蛋白質及濕筋含量亦最低,但是麵筋指數、%UPP及抗延展性最高,擴展時間及攪拌穩定性的時間亦最長;但製作之麵包體積最小、形狀比最大。麵粉L之蛋白質之質及發酵耐性都很好,但需要較長的後發酵時間(> 90 min),否則體積不大,麵包硬度高。麵粉M之理化性質介於麵粉H及L之間,其具有與市售麵粉A相近之濕筋含量、麵筋指數及%UPP,麵糰攪拌性質及產品形狀比亦接近於市售麵粉A之產品。本試驗中麵筋指數、F1* 、F1及% UPP可以作為麵粉蛋白質質的指標,與麵包製作之後發酵麵糰耐性及麵包體積有良好之相關性。 | zh_TW |
dc.description.abstract | The purpose of this study was to investigate the physicochemical and baking properties of wheat flours obtained from 4 commercial French bread specialty flours (flour A, B, C, and D) and 3 flours blended from flour streams (flour H, M, and L). The results showed that the protein, wet gluten and F1* content, %UPP, Extensograph R value were higher in flour A and B than flour C and D. Breads made from flour A and B had higher specific volume and form ratio than those made from flour C and D. Among four commercial flours, flour D was unique in its high gluten index but low protein content. This was attributed to its high ratio of high molecular weight glutenin (F1* and F1). The unique protein quality of flour D contributed to the high P and W values of SMS D/R inflation test. This characteristic also reflected to the good specific volume and form ratio of bread made by long proofing time. The round hearth bread made form flour A and Baguette made from flour D had the highest scores in overall acceptance of sensory evaluation. The three flours obtained from stream-blended flours were significant different in their ash and protein contents. Flour H had high ash, protein and wet gluten content with low %UPP, less resistant and dough stability and short developing time. The breads made by long proofing time (> 60 min) had low volume and small form ratio. On the contrary, flour L contained low ash, protein and wet gluten, but high gluten index, %UPP, Farinograph and R valure. The flour L had long developing time and good dough stability, however, the breads made from this flour was small in volume and high in form ratio and hard in texture. The long proofing time (> 90 min) was required for improving the bread volume and texture made from flour L. Flour M owned the properties between flour L and H and had the similar chemical composition (wet gluten content, gluten index and %UPP), dough property (dough stability) and bread quality (form ratio) with flour A. According to the results in this study, the gluten index, F1*, F1 and %UPP values could be used as the protein quality index of wheat flour for hearth bread and French bread mainly. | en |
dc.description.provenance | Made available in DSpace on 2021-06-14T17:10:05Z (GMT). No. of bitstreams: 1 ntu-97-R93623008-1.pdf: 1383660 bytes, checksum: 95c1bbb5bef1b9afdd7a234f88d1c293 (MD5) Previous issue date: 2008 | en |
dc.description.tableofcontents | 目 錄
中文摘要 I Abstract II 目 錄 IV 表 次 VII 圖 次 IX 第一章 前 言 1 第二章 文獻整理 3 一、法國麵包的歷史 3 二、法國麵包的定義 3 三、法國麵包的分類 4 四、製作法國麵包之原料 5 (一)小麥 5 (二)小麥製粉與麵粉規格 6 (三)製作法國麵包之麵粉 9 (四)麵粉蛋白質與麵包的關係 10 (五)單脂肪甘油-二乙醯酒石酸酯 DATEM 12 (六)鹽 13 (七)酵母 13 (八)水 14 五、法國麵包配方 15 六、法國麵包製作方法 15 七、法國麵包製作流程 16 (一)攪拌 16 (二)基本發酵 17 (三)分割、滾圓、中間發酵 17 (四)整形 17 (五)最後發酵 18 (六)烤焙 19 (七)冷卻 21 八、法國麵包品質鑒定 21 九、法國麵包之麵粉與麵糰性質分析 22 (一)Farinograph 22 (二)Extensograph 23 (三)Alveograph 24 (四)SMS D/R Dough Inflation System 25 第三章 材料與方法 26 一、實驗材料 26 (一)麵粉 26 (二)材料 26 (三)化學藥品 26 二、法國麵包製作配方及製程 26 三、實驗方法 28 (一)一般成分分析 28 (二)麵筋含量及性質測定 29 (三)麵粉蛋白質組成分析 29 (四)麵粉攪拌性質測定 32 (五)麵糰拉伸性質測定 32 (六)麵糰吹泡性質測定 32 (七)法國麵包烘焙品質之測定 33 四、統計分析 35 第四章 結果與討論 36 一、麵粉一般成分分析 36 二、麵筋之含量及性質 37 三、麵粉蛋白質之組成 38 四、麵粉之攪拌性質 42 五、麵糰之拉伸性質 44 六、麵糰之吹泡性質 46 七、市售法國麵包粉之烘焙品質 50 (一)麵包之重量、體積及比容積 50 (二)烘焙後產品高度、寬度及形狀比 51 (三)烘焙後麵包硬度 54 八、來自粉道配粉麵粉之烘焙品質 57 (一)麵包之重量、體積及比容積 57 (二)烘焙後產品高度、寬度及形狀比 59 (三)烘焙後麵包硬度 61 九、麵粉理化性質、製程對烘焙品質影響之相關性 61 (一)市售法國麵包粉 61 (二)來自粉道配粉之麵粉 62 十、感官品評 63 第五章 結論 74 第六章 參考文獻 75 表 次 表一、法國麵包分類 5 表二、法國小麥的品質分類 6 表三、中國國家標準中麵粉標準之麵粉分類 7 表四、美國麵包粉規格 7 表五、法國常用麵粉規格 8 表六、日本常用麵粉規格 8 表七、法國麵包常用麵粉分類 9 表八、法國、美國及日本法國麵包專用粉之性質 10 表九、法國麵包常用配方 15 表十、法國麵包試驗配方 27 表十一、法國麵包感官品評評分表 35 表十二、市售法國麵包粉之一般成分分析 36 表十三、粉道配粉麵粉之一般成分分析 37 表十四、市售法國麵包粉之麵筋含量及性質 37 表十五、粉道配粉麵粉之麵筋含量及性質 38 表十六、市售法國麵包粉之麵粉蛋白質組成 40 表十七、粉道配粉麵粉之麵筋蛋白質組成 41 表十八、市售法國麵包粉之Farinography攪拌性質 42 表十九、粉道配粉麵粉之Farinography攪拌性質 44 表二十、市售法國麵包粉之Extensography麵糰拉伸性質 44 表二十一、粉道配粉麵粉之Extensography麵糰拉伸性質 46 表二十二、市售法國麵包粉之Alveography吹泡性質 46 表二十三、粉道配粉麵粉之Alveography吹泡性質 47 表二十四、市售法國麵包粉之SMS D/R吹泡性質 48 表二十五、粉道配粉麵粉之SMS D/R吹泡性質 49 表二十六、市售法國麵包粉和粉道配粉麵粉之SMS D/R吹泡性質比較 49 表二十七、市售法國麵包粉製作之麵包重量、體積及比容積 50 表二十八、市售法國麵包粉製作之麵包高度、寬度及形狀比 53 表二十九、市售法國麵包粉製作之麵包硬度 54 表三十、粉道配粉麵粉製作之麵包重量、體積及比容積 58 表三十一、粉道配粉麵粉製作之麵包高度、寬度與形狀比 60 表三十二、粉道配粉麵粉製作之麵包硬度 61 表三十三、市售法國麵包粉所作之圓形硬式麵包嗜好性感官品評結果 64 表三十四、市售法國麵包粉所製作之棒槌麵包嗜好性感官品評結果 66 表三十五、市售法國麵包粉之理化性質、後發酵時間與麵包品質的相關性 69 表三十六、市售法國麵包麵粉%UPP、mono/poly、麵糰性質與麵包的相關性 70 表三十七、市售法國麵包麵粉%UPP、麵糰拉伸性質與麵包品質的相關性 70 表三十八、粉道配粉麵粉之理化性質、麵糰性質與麵包品質的相關性 71 表三十九、粉道配粉麵粉%UPP、mono/poly、麵糰性質與麵包品質的相關性 72 表四十、粉道配粉麵粉%UPP、麵糰拉伸性質與麵包品質的相關性 72 表四十一、市售法國麵包粉和粉道配粉麵粉之理化性質、麵糰性質與麵包品質之相關性 73 圖 次 圖一、HPSEC分析圖譜,麵粉中SDS 可溶性蛋白質(A)及SDS不可溶蛋白質(B) 12 圖二、單脂肪甘油-二乙醯酒石酸酯之化學結構式 13 圖三、以機器整形棒槌麵包之示意圖 18 圖四、法國麵包之切割方式 20 圖五、法國麵包切割方式與結果 20 圖六、Farinograph 曲線參數說明 23 圖七、Extensograph 曲線參數說明 23 圖八、Alveograph麵糰吹泡曲線性質 24 圖九、SMS D/R 麵糰吹泡曲線性質 25 圖十、法國麵包試驗製作流程 27 圖十一、麵粉蛋白質萃取流程圖 31 圖十二、法國麵包產品高度(A)及寬度(B)測量 33 圖十三、麵粉D之SDS可溶性蛋白質(A)及SDS不可溶蛋白質(B)之HPSEC分析圖譜 39 圖十四、市售法國麵包粉之Farinograms 43 圖十五、市售法國麵包粉之Extensograms 45 圖十六、市售法國麵包粉SMS D/R吹泡圖譜 48 圖十七、市售法國麵包粉以不同後發酵時間製作之麵包的剖面圖 52 圖十八、粉道配粉之麵粉後發酵時間60~105分鐘之縱切面產品圖 55 圖十九、粉道配粉之麵粉以不同後發酵時間製作之麵包的剖面圖 59 圖二十、市售法國麵包粉製作之硬式圓形麵包 63 圖二十一、市售法國麵包粉製作之棒槌麵包 65 | |
dc.language.iso | zh-TW | |
dc.title | 麵粉性質對法國麵包烘焙品質之影響 | zh_TW |
dc.title | Effects of Flour Quality on the Baking Characteristics of French Bread | en |
dc.type | Thesis | |
dc.date.schoolyear | 96-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 李敏雄,林子清 | |
dc.subject.keyword | 法國麵包,麵粉理化性質,麵粉蛋白質,烘焙品質,形狀比, | zh_TW |
dc.subject.keyword | French bread,flour physicochemical quality,flour protein,baking properties,form ratio, | en |
dc.relation.page | 82 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2008-07-29 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 農業化學研究所 | zh_TW |
顯示於系所單位: | 農業化學系 |
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