米蛋糕創新開發之研究

RESEARCH ON THE INNOVATION AND DEVELOPMENT OF RICE CAKE

馬木蘭(Aikie M. L. Ma)

《南亞學報》 38期 (2018/12) Pp. 243-252

摘要

本研究分別採用不同比例米穀粉（在來米、蓬萊米）添加取代麵粉製做蛋糕，不同米穀粉替代比例分別為70%、80%、90%、100%在來米及70%、80%、90%、100%蓬萊米與控制組等九組之蛋糕，觀察添加不同比例米穀粉與控制組的麵糊與烤熟蛋糕之比重與烤焙膨脹率關係。再以喜好性試驗，對蛋糕之外觀、質地、風味、口感、整體感等進行感官品評分析，再經Pearson相關性分析其構面間是否具關聯性。研究結果為:（一）比重:最佳前三組依序為100%（B-4組）、100%（A-4組）、90%（A-3組）。（二）膨脹率:最佳前三組依序為100%（B-4組）及100%（A-4組）同分名列第一、控制組、90%（A-3組）。（三）比重及烤焙膨脹率關係分別為100%（A-4組）比重0.745，膨脹率為2.5倍及100%（B-4組）比重0.742，膨脹率為2.4倍之兩組蛋糕最具顯著性。（四）感官品評各構面最佳前三組依序為：1.外觀為100%（A-4組）、100%（B-4組）、90%（A-3組）；2.質地為100%（A-4組）、100%（B-4組）、90%（A-3組）；3.風味為100%（B-4組）、100%（A-4組）、90%（B-3組）；4.口感為100%（A-4組）、100%（B-4組）、90%（A-3組）；5.整體感為100%（A-4組）、100%（B-4組）、控制組。（五）經Pearson相關分析結果顯示各構面間具有正相關存在（r值=.780*至.984**之間）。本實驗九組蛋糕在各項目考驗中，以100%在來米及蓬萊米比例的米穀粉（A-4、B-4組）製成之蛋糕體表現最優。為提升推廣米食文化與應用，改善對麵粉過敏體質之消費者。未來可以從（戚風類、乳沫類、重奶油類、SP類）等蛋糕的改良製作，延伸更多的米系列蛋糕。

關鍵字

米蛋糕 ； 比重 ； 烤焙率 ； 感官品評 ； Pearson相關分析

並列摘要

The main purpose of this research paper is to study different proportions of indica rice flour and japonica rice flour added to replace the traditional flour in order to create new products (cakes). By employing 9 different control groups, the practitioners observed between the batter and the baked cake from different proportions of japonica rice flour and indica rice flour. The experiment of aforementioned two types of rice flour added with 70%, 80%, 90%, and 100% respectively in the finished products in order to compare the baking expansion rate for acquiring positive results. Furthermore, this study also conducted several preference studies and sensory evaluation analyses by exploring the appearance, texture, flavor, and taste of the finished products. In conclusion, the research results were analyzed with the method of Pearson correlation. The research found that 100% of indica rice flour with japonica rice flour (Group A-4 & B-4) had better performance among other groups. To promote rice culture and its application to consumers who are allergic to flour, further research experiment could tackle product improvement on chiffon cake, foam type cake, and heavy cream cake. The new creation products with indica and japonica rice flour could enhance the use of rice materials in the baking business industry.

並列關鍵字

Rice Cake ； Proportion ； Baking Rate ； Sensory Evaluation ； Pearson Correlation Analysis