以鹽及甘油馴養酵母菌在冷凍麵糰製程上之應用─以土司為例

Application of salt-stressed and glycerol-stressed baker's yeast on making a frozen dough─a case of toast

任佩霞(Ren, Pei-Sia)

指導教授 ： 葉連德

國立高雄餐旅大學/廚藝學院/餐飲創新研發碩士學位學程/碩士(2014年)

摘要

本研究將新鮮酵母菌浸泡在7％高濃度鹽水與7％甘油水中馴養40分鐘，誘導酵母菌產生甘油，並觀察探討兩者對冷凍麵糰製程及產品品質影響程度。研究結果顯示，在最後發酵時間，冷凍麵糰儲存第30天時，甘油馴養組與鹽馴養組表現優於控制組。而冷凍麵糰儲存第60、90天時，甘油馴養組效果最佳。而比體積，冷凍麵糰儲存第30、90天時，甘油馴養組比體積最大。至於組織柔軟度，冷凍麵糰儲存第1、30天時，甘油馴養組組織最柔軟。此外，在體積膨脹速率、產氣量、土司高度，鹽馴組與甘馴組表現皆優於控制組。而本實驗藉此嶄新的以鹽及甘油馴養酵母菌加工方式所製作的土司，其感官品評結果評分皆優於控制組，因此酵母菌經過馴養後所產生的天然甘油可以改善冷凍麵糰製程及產品品質。此外，由於消費者越來越重視食品安全問題，因此使用酵母菌經過馴養所產生的天然甘油取代人工添加物，非常符合現代人講求天然健康、無過度人工添加物的訴求。

關鍵字

冷凍麵糰 ； 鹽馴養 ； 甘油 ； 麵包酵母 ； 土司

並列摘要

In this research, Make the yeast soaked in 7% salt solution and 7% glycerol solution for 40 minutes, and lead it to produce glycerol. Finally investigate the influence of these two solutions on the process of making frozen dough and its quality. The result in final fermentation time phase of this research indicates that the salt-stressed and glycerol-stressed baker's yeast in frozen dough developed better than controlled group in the thirtieth day.The glycerol-stressed one developed best than the others in the sixtieth day and the ninetieth day.Yet, the glycerol-stressed one had the hugest specific volume in the sixtieth day and ninetieth day. Regarding the bread softness, the glycerol-stressed had the softest condition in the first day and the thirtieth day.In addition, about the rate of volume expansion, gas production and length of toast, the salt-stressed and glycerol-stressed ones appeared better than controlled group. In this research, by this brand-new method, the sensory evaluation of toast made from salt-stressed and glycerol-stressed baker's yeast in frozen dough is better than controlled group. Therefore, the natural glycerol from stressed yeast could improve the process of making frozen dough and its quality. Moreover, consumers are even more attaching importance to select the safe and high quality food. Thus, replacing the food additives with natural glycerol from stressed yeast is appropriate for the pursuit of natural, healthy and non-food additives trend.

並列關鍵字

frozen dough ； salt-stressed ； glycerol ； toast

參考文獻

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