小麥麩皮和加水量對麵糰性質和饅頭品質之影響

本研究之目的旨在瞭解添加富含膳食纖維之小麥麩皮於麵糊中及加水量，對於麵糰性質及製成的饅頭品質之影響。麵糰之流變性質和饅頭之質地以物性測定儀分析，結果顯示添加小麥麩皮會增加不合酵母麵糰與後發酵麵糰的抗展性和減少麵糰的延展性。與對照組和10%小麥麩皮饅頭比較，20-30%小麥麩皮取代量所製得之饅頭有較高的硬度和膠質性以及較低的比體積。30%小麥麩皮饅頭具有最低的內聚性。小麥麩皮取代量愈多，饅頭之亮度和白色指數愈低但紅色度愈高。以掃描式電子顯微鏡觀察，發現添加過多的小麥麩皮（30%）會使饅頭呈現組織緊密和氣室小之結構。小麥麩皮比麵粉有更高的吸水性，因此增加攪拌加水量有利於20%麩皮麵糰中麵筋蛋白質擴展以形成較佳的網狀結構，而所製成的饅頭有較高的比體積以及較低的硬度和膠質性。此外，麵糰流變性質與饅頭品質參數之間具有顯著相關性。

關鍵字

麩皮；加水量；饅頭；麵糰；流變性質；微細結構

並列摘要

The purpose of this study was to investigate the effects of dietary fiber-rich wheat bran substitution (0-30%) and water absorption (46-62%) on the properties of dough and the quality of steamed bread. The rheological properties of dough and the texture of steamed bread were evaluated by a Texture Analyzer. The results showed the substitution of wheat flour by bran resulted in stiffer and less extensible dough with or without fermentation Compared to control and 10% bran-enriched steamed breads, steamed breads with 20 and 30% bran had higher hardness and gumminess as well as lower specific volume. Steamed bread with 30% bran had the least cohesiveness among various bran levels. The color (brightness, whiteness index and redness) of steamed bread was significantly changed by the amount of wheat bran. Steamed bread with excess amount (30%) of bran appeared to have a compact structure and small air cells when observed by scanning electron microscopy. Since wheat bran had higher swelling power and water retention capacity than wheat flour, increasing water absorption could reduce the negative effect on the formation of gluten network and the quality of steamed bread by adding wheat bran. Significant correlations were found between the rheological properties of dough and steamed bread properties.

並列關鍵字

Wheat bran ； Water absorption ； Steamed bread ； Dough ； Rheological property ； Microstructure

國際替代計量

小麥麩皮和加水量對麵糰性質和饅頭品質之影響

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