靜置時間對製作發糕（粿）膨脹裂瓣品質之影響

發粿（閩南語）又叫發糕，是一種傳統年節米食製品。本研究使用90℃糖水，直接沖入在來米粉、麵粉與兩者混和之穀粉中，攪拌均勻成漿糊狀，靜置膨潤時間分別為0、10、20、30及40分鐘，再加入6%泡打粉，混和攪拌產生氣泡後裝杯，以大火炊蒸25分鐘至熟。使用快速黏度測定儀分析材料中之在來米粉、低筋麵粉及兩者混和之穀粉之成糊特性，結果發現在來米粉與混合穀粉相較，混合穀粉因添加低筋麵粉，其成糊溫度顯著上昇（p ＜ 0.05），且其各黏度值有顯著下降（p ＜ 0.005）。所得之發糕（粿）成品平均高度，以0分鐘未靜置膨潤之高度最低為4.85 cm，經靜置膨潤10分鐘高度為5.34 cm，兩者差異不顯著，但經靜置膨潤20、30及40分鐘其高度分別為5.45、5.66及5.72 cm，與0－10分鐘靜置膨潤時間之發糕（粿）成品，高度則具有顯著性差異（p ＜ 0.05）。而比較其裂瓣數均呈現3～5瓣之裂痕，則無顯著差異。發糕（粿）的裂瓣率與靜置膨潤時間之相關性，裂瓣率以靜置膨潤10分鐘最差為48.19%、0分鐘為51.51%次之、經20分鐘以上具靜置膨潤均有73～77%之裂瓣率品質。在色差分析，發糕（粿）表皮的L與b值呈現顯著差異（p ＜ 0.005）。在靜置膨潤20分鐘以上之發糕（粿）其底部a值及表皮b值，皆有顯著的提升（p ＜ 0.005）。綜合結果，使用90℃糖水經20分鐘以上靜置膨潤時間，對發糕（粿）的膨脹高度及裂瓣數品質，皆有顯著提升效果。

關鍵字

在來米粉；發糕（粿）；靜置時間；裂瓣品質

並列摘要

Fa Gao is a type of traditional steamed rice cupcake that commonly consume at Chinese New Years. In this study, used 90℃sugar solution was poured into indica rice, wheat flour and its mixture flour, and were stirred evenly into a paste. The rest swelling time was 0, 10, 20, 30 and 40 minutes respectively, and then 6% baking powder was added. After the bubbles were formed, was put it in a cup, and steam over high heat for 25 minutes until cooked. Using a Rapid Visco Analyser (RVA) to analyze the paste-forming characteristics of the indica rice flour, low-gluten flour and its mixed flour in the material. The result showed that the mixed flour was compared with the low-gluten flour. The mixed flour its paste-forming temperature increased significantly (p ＜ 0.05), due to the addition of low-gluten flour, and its viscosity values have a significant decrease (p ＜ 0.005). The average height of the obtained Fa Gao product is 4.85 cm when it is not left resting for 0 minute, and the height is 5.34 cm after resting for 10 minutes. The difference between the two is not significant, but after resting for 20, 30 and 40 minutes. The heights are 5.45, 5.66 and 5.72 cm, respectively. There is a significant difference in height from the Fa Gao had a swelling time of 0-10 minutes (p ＜ 0.05). Compared with the number of splitting, there were 3 to 5 splitting, and there were not observed. However, the difference among splittings were not observed. The rate of split valve of Fa Gao is related to the rest swelling time. The ratio of split valve is 48.19% at 10 minutes, 51.51% at 0 minutes, and 73~77% has after resting for more than 20 minutes. Split valve rate quality (p ＜ 0.005). In the color analysis, the L value and b value of the bottom and epidermis of the Fa Gao are significantly (p ＜ 0.005), while the a value and the b value of the epidermis at the bottom of the Fa Gao have a significant (p ＜ 0.005) increase after rest swelling for more than 20 minutes. Based on the above results, it is known that the use of 90℃sugar solution for more than 20 minutes of rest swelling time can significantly improve the swelling height and the quality of the number of splits of the Fa Gao.