無糖小西餅之麵糰流變性及産品品質

The Rheological Property and Quality of Sugar-free Cookies and Doughs

黃瑞美(Rei-May Huang) ； 欒心芸(Shin-Yun Luan)

《臺灣農業化學與食品科學》 46卷1期 (2008/02) Pp. 36-47

https://doi.org/10.6578/TJACFS.2008.006

摘要

本研究以麥芽糖醇為基凖來製作無糖(sugar-free)小西餅，並分別與乳糖醇或山梨醇組合調製，探討糖醇類代糖對麵糰之操作性、流變性及小西餅品質之影響。結果顯示，以傳統糖粉（蔗糖）來製作，其麵糰很軟、易成糰且不粘手，很容易整型操作；且小西餅質地酥脆，外觀、風味與整體接受性均最佳。以糖醇取代糖粉來調製，則麵糰之硬度與附著性會顯著提高，並降低內聚性，但整型操作仍易進行。其中，單用麥芽糖醇調製者，小西餅品質與糖粉製者相近；且麥芽糖醇與乳糖醇(1:1)搭配者，其品質會優於與山梨醇組合者。此外，糖醇小西餅易吸濕而失去酥脆性，且與山梨醇組合者最易吸濕。

關鍵字

小西餅 ； 麵糰 ； 流變性 ； 糖醇 ； 無糖

並列摘要

This study was investigated the rheological properties and quality of sugar-free cookies and doughs. Sugar powder (sucrose) seas substituted by the sugar alcohols (maltitol, lactitol, sorbitol). The results showed that the sugar doughs were soft, cohesive, less adhesive, and easy to mold and shape. The sugar cookies had crispy texture with a desirable appearance, favorable flavor, and overall acceptance. When sugar was replaced by the sugar alcohols, the sugar-free doughs were firmer, more adhesive, and less cohesive, hot still hand-working easily. Furthermore, the maltitol cookies had the similar quality to sugar rookies. The quality of the cookies made by the combination of maltitol and lactitol (1:1) was better than that of maltitol and sorbitol. Besides, the crispness of sugar alcohol cookies lost easily due to the water adsorption, especially the sorbitol cookies.

並列關鍵字

Cookie ； Dough ； Rheological property ； Sugar alcohol ； Sugar-free