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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 呂廷璋(Ting-Jang Lu) | |
| dc.contributor.author | ANNG-RUEI LEE | en |
| dc.contributor.author | 李昂睿 | zh_TW |
| dc.date.accessioned | 2021-07-11T14:50:15Z | - |
| dc.date.available | 2025-03-31 | |
| dc.date.copyright | 2020-08-28 | |
| dc.date.issued | 2020 | |
| dc.date.submitted | 2020-08-18 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/78303 | - |
| dc.description.abstract | 稻米所含的蛋白質過敏性低，且有多樣化新興的米穀粉加工製品。然而，米穀粉相較於小麥麵粉在加工上並沒有明確的品質規範、加工性質指標參數供加工者參考。但近年來台灣地區稻米的消費量逐年下滑，為了提升稻米消費量，故建立一套米穀粉品質檢測指標，判斷米穀粉的物理性質，選擇適配的米穀粉進行加工製造。本研究選擇三種稉米與四種秈米來源，視直鏈澱粉含量涵蓋13.5~31.6%範圍，乾式研磨有速率快、損失低的特點，利用二種乾磨方式生產不同粒度範圍米穀粉末，評估米穀粉的化學組成與物理性質，利用蒸煮後的保氣性作為指標，建立指標與組成、性質間之關聯性。試驗結果可以歸納出Y=0.366AAC+0.147DS-0.617pH-0.280'G''max'-0.180SP+1.245，米穀粉蒸煮膨發體積(Y)，主要影響因子為米穀粉的新鮮度(pH)，其次是米穀粉視直鏈澱粉含量(AAC)、G''max、米穀粉膨潤能力(SP)、米穀粉破損澱粉(DS)。並從中知道對於需要膨發的產品，視直鏈澱粉含量是最主要的正面影響。 | zh_TW |
| dc.description.abstract | Rice is a typical Asian food ingredient; recently, several novel processed foods utilize rice flour as a major component because of its hypoallergenic characteristic. Compared with wheat flour, rice flour has only a small amount of food-processing and quality inspection indicators for practitioners as a reference. This study aimed to evaluate the physical properties of rice flour and further included gas retention and other indirect factors to construct the relationship between food-processing property and physical factors via multivariate regression analysis. We selected three types of Japonica rice flour and four types of Indica rice flour (apparent amylose content: 13.5 ~ 31.6 %) and conducted dry milling to produce different particle size rice flours. Based on the regression result, Y = 0.366AAC + 0.147DS - 0.617pH - 0.280'G''max' - 0.180SP + 1.245, the primary factors that contributed to the steamed expansion volume were freshness (pH), apparent amylose content (AAC), G''max, swelling power, and damaged starch (DS) in order of importance. Nevertheless, apparent amylose content is a significant positive impact on expanded food products. | en |
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| dc.description.tableofcontents | 碩士學位論文口試委員會審定書 I 摘要 III Abstract V 目 錄 VII 圖目錄 XI 表目錄 XIII List of Tables XV List of Figures XVII 第一章、 文獻回顧 1 1.1 研究動機 1 1.2 研究目的 2 1.3 研究背景 3 1.3.1 稻米 3 1.3.1.1 稻米的生產 3 1.3.1.2 稻米的儲存 4 1.3.1.3 稻米的產品 4 1.3.1.3.1 糙米 5 1.3.1.3.2 精白米 5 1.3.1.3.3 米穀粉 5 1.3.1.3.4 米糠 5 1.3.1.3.5 米糠油 5 1.3.1.3.6 稻殼 6 1.3.1.4 稻米的分類 6 1.3.1.4.1 稻米亞種與變種特性 6 1.3.1.4.2 稻米穀粒長度與形狀 7 1.3.1.4.3 稻米加工方式 8 1.3.1.5 稻米的營養成份組成 8 1.3.1.5.1 稻米澱粉 9 1.3.1.5.2 稻米蛋白質 9 1.3.1.6 米穀粉加工指標試驗方法 11 1.3.1.6.1 米穀粉新鮮度 11 1.3.1.6.2 澱粉 11 1.3.1.6.3 直鏈澱粉含量 11 1.3.1.6.4 糊化熱性質和成糊性質 11 1.3.1.6.5 漿糊黏度 12 1.3.1.6.6 凝膠展延性 12 1.3.1.6.7 α-澱粉酶 13 1.3.1.6.8 稻米穀粉研磨方式 13 1.3.1.6.9 吸水量 15 1.3.2 小麥 15 1.3.2.1 小麥的分類 16 1.3.2.1.1 技術上分類 16 1.3.2.1.2 終端用途分類 17 1.3.2.2 小麥麵粉的加工指標試驗方法 19 1.3.2.2.1 麵團物性測定儀 19 1.3.2.2.2 拉伸儀 19 1.3.2.2.3 吹泡儀 20 1.3.2.2.4 麵粉調混儀 21 1.3.2.2.5 洗麵筋 22 1.3.2.2.6 溶劑保持能力 22 1.3.2.2.7 快速黏度分析儀 22 1.3.2.2.8 糊化儀 23 1.3.3 米穀粉與其他穀物及根莖類粉末性質比較 24 第二章、 米穀粉來源與分析方法 27 2.1 精白米來源與米穀粉製備 27 2.1.1 精白米樣品種類與來源 27 2.1.2 米穀粉研磨方法 27 2.2 米穀粉分類鑑別分析方法 28 2.2.1 米穀粉視直鏈澱粉含量 28 2.2.2 破損澱粉分析 30 2.2.3 米穀粉新鮮度 31 2.2.4 米穀粉粗蛋白質含量 32 2.2.5 米穀粉水分含量 33 2.2.6 米穀粉粒度(Particle Size Distribution)分析 33 2.2.7 成糊黏度性質分析 33 2.2.8 米穀粉漿動態流變性質 35 2.2.9 米穀粉溶劑保持能力 36 2.2.10 米穀粉水溶性指標與膨潤力 37 2.2.11 濕熱保氣測試 38 2.2.11.1 濕熱操作功率 38 2.2.11.2 米穀粉漿保氣效果 38 2.2.12 數據處理資訊標示與統計分析 39 2.2.12.1 處理試驗均值比較測驗 40 2.2.12.2 試驗數值相關性與迴歸分析 40 第三章、 實驗架構 42 第四章、 結果與討論 43 4.1 精白米來源與米穀粉樣品製備 43 4.2 米穀粉視直鏈澱粉含量 43 4.3 研磨方法影響米穀粉破損澱粉程度 46 4.4 米穀粉新鮮度 48 4.5 米穀粉粗蛋白質含量 49 4.6 米穀粉水分含量 50 4.7 粒度分佈 51 4.7.1 米穀粉粒度微分分佈的狀態 51 4.7.2 米穀粉粒度積分分佈的狀態 55 4.8 米穀粉漿成糊黏度特性與流變性質 59 4.8.1 米穀粉漿加熱－冷卻過程黏度變化歷程 59 4.8.2 米穀粉漿加熱－冷卻動態流變性質 69 4.8.2.1 米穀粉漿加熱動態流變性質 69 4.8.2.2 米穀粉漿加熱後冷卻動態流變性質 76 4.9 米穀粉溶劑保持能力 79 4.9.1 水保持能力 79 4.9.2 50%蔗糖水溶液保持能力 81 4.9.3 5%乳酸水溶液的保持能力 81 4.9.4 5%碳酸鈉水溶液保持能力 82 4.10 米穀粉膨潤力與水溶出物質指標 83 4.10.1 米穀粉膨潤能力 83 4.10.2 米穀粉水溶出物質指標 84 4.11 米穀粉保氣效果 85 4.11.1 米穀粉濕熱狀態下保氣效果 85 4.11.2 濕熱裝置功率 87 4.12 米穀粉性質試驗項目間相關性與複迴歸分析 87 4.13 結論 100 第五章、 參考文獻 101 附錄一、不同水量米穀粉漿膨發比體積 111 附錄二、米穀粉漿動態剪切流變性質 145 附錄三、多項式回歸摘要與變方分析表 151 | |
| dc.language.iso | zh-TW | |
| dc.subject | 破損澱粉 | zh_TW |
| dc.subject | 流變性質 | zh_TW |
| dc.subject | 視直鏈澱粉 | zh_TW |
| dc.subject | 米穀粉 | zh_TW |
| dc.subject | 熱糊化性質 | zh_TW |
| dc.subject | 膨發比體積 | zh_TW |
| dc.subject | 新鮮度 | zh_TW |
| dc.subject | dynamic shear rheology properties | en |
| dc.subject | rice flour | en |
| dc.subject | damaged starch | en |
| dc.subject | freshiness | en |
| dc.subject | expension volume | en |
| dc.subject | pasting properties | en |
| dc.subject | apparent amylose | en |
| dc.title | 影響米穀粉保氣性之因子 | zh_TW |
| dc.title | Factors affecting gas retention of rice flour | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 108-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 盧訓(Shin Lu),張永和(Yung-Ho Chang),王惠珠(Huei-Ju Wang),許瑞瑱(Rachel Jui-Cheng Hsu) | |
| dc.subject.keyword | 米穀粉,視直鏈澱粉,破損澱粉,新鮮度,膨發比體積,熱糊化性質,流變性質, | zh_TW |
| dc.subject.keyword | rice flour,apparent amylose,damaged starch,freshiness,expension volume,pasting properties,dynamic shear rheology properties, | en |
| dc.relation.page | 151 | |
| dc.identifier.doi | 10.6342/NTU202002652 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2020-08-19 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 食品科技研究所 | zh_TW |
| dc.date.embargo-lift | 2025-03-31 | - |
| 顯示於系所單位： | 食品科技研究所 | |
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