鳳梨心應用在麵包製備特性及烘焙品質之探討

Functional and Baking Properties of Pineapple Core for Bread Making

簡思平(Se-Ping Chien) ； 康佩慈(Pei-Tzu Kang)

《臺灣農業化學與食品科學》 46卷1期 (2008/02) Pp. 7-13

https://doi.org/10.6578/TJACFS.2008.002

摘要

Increasing the intake of dietary fiber can reduce the possibility of cardiovascular diseases and diabetes incidence. The objective of this study was to investigate the potential of pineapple core so dietary fiber additives in bread-making and subsequent quality change of dough and bread. After branching and oven-dried, pineapple cores were ground and fractionated according to particle size using a sieve shaker. The results showed that pineapple core (dry-weight basis) contained 31.65% total dietary fiber, where small particles passed through 100 mesh accounted for more than 90%. The water holding capacity and swelling capacity of pineapple core powder significantly decreased with an decrease in particle size. However, the large particle size (＞0.147 mm) of pineapple core showed a lower oil binding capacity than the others. The dried pineapple core was substituted for wheat flour with different particle sizes (0.147-0.104mm, 0.104-0.074 mm and ＜0.074 mm) and ratios (3%, 6%, and 9%) in bread formulations. The results indicated that at the same substitution, with particle size reductions of pineapple core, the stickiness of dough and bread qualities (specific volume, hardness and crumb color) were better than control group. However, the qualities of dough and bread decreased with an increase of substitution. Sensory parameters including color, texture, flavor and overall acceptability were acceptable by consumer panelists. In conclusion, pineapple core with particle sizes of ＜ 0.074 mm at 3-6% substitution can be used us a dietary fiber ingredient in bread.

關鍵字

鳳梨心 ； 麵包品質 ； 膳食纖維

並列摘要

Increasing the intake of dietary fiber can reduce the possibility of cardiovascular diseases and diabetes incidence. The objective of this study was to investigate the potential of pineapple core so dietary fiber additives in bread-making and subsequent quality change of dough and bread. After branching and oven-dried, pineapple cores were ground and fractionated according to particle size using a sieve shaker. The results showed that pineapple core (dry-weight basis) contained 31.65% total dietary fiber, where small particles passed through 100 mesh accounted for more than 90%. The water holding capacity and swelling capacity of pineapple core powder significantly decreased with an decrease in particle size. However, the large particle size (＞0.147 mm) of pineapple core showed a lower oil binding capacity than the others. The dried pineapple core was substituted for wheat flour with different particle sizes (0.147-0.104mm, 0.104-0.074 mm and ＜0.074 mm) and ratios (3%, 6%, and 9%) in bread formulations. The results indicated that at the same substitution, with particle size reductions of pineapple core, the stickiness of dough and bread qualities (specific volume, hardness and crumb color) were better than control group. However, the qualities of dough and bread decreased with an increase of substitution. Sensory parameters including color, texture, flavor and overall acceptability were acceptable by consumer panelists. In conclusion, pineapple core with particle sizes of ＜ 0.074 mm at 3-6% substitution can be used us a dietary fiber ingredient in bread.

並列關鍵字

Pineapple Core ； Bread Quality ； Dietary Fiber