添加黑豆粉及麵筋粉對黑豆土司品質之影響

Effects of Black Bean Flour and Wheat Gluten Flour Addition on the Quality of Black Bean Bread

蕭秋妹(Chiu-mei Hsiao) ； 楊季清(Chi-ching Yang) ； 王子慶(Tzu-ching Wang)

《高雄師大學報：自然科學與科技類》 46期 (2019/06) Pp. 69-98

摘要

本研究以10%（B10）、30%（B30）與50%（B50）黑豆粉（black bean flour, BBF）取代麵粉製得土司，探討其對品質之影響，結果顯示，隨著BBF取代率的增加，麵糰在發酵期間產生保氣不足而造成麵包無法達到與正常土司應有的體積，並以B50的體積影響最為顯著，B50之亮度亦顯著較差，而同時硬度、附著度、膠黏性及咀嚼性影響亦均以B50最顯著，B10的影響最小。其後，在前述各不同取代率中，再各添加麵筋粉（Wheat gluten flour, WGF），而BBF與WGF比例各為5:1、5:2及5:3），再次比較WGF對黑豆麵包品質的影響。結果發現當B10添加WGF 5:2時體積即與對照組（白土司）相當，而B30則需添加WGF至5:3時，才能與對照組相當，B50則雖添加WGF 5:3，體積還是無法與對照組相當。物性分析結果顯示，以添加WGF 5:2之B10的影響最小。品評結果則是以B10在顏色、風味、口感及組織上的得分最高，而B10及B30添加WGF 5:1、5:2與5:3之土司與對照組的整體接受性無顯著差異，此外，添加WGF後亦可延緩貯存期間的老化。

關鍵字

黑豆粉 ； 麵筋粉 ； 黑豆土司 ； 感官品評

並列摘要

This study was aimed to investigate the effects of black bean flour (BBF) addition on the quality of black bean bread. The flour of breads were made with substitution of 10% (B10)、30% (B30) and 50% (B50) of BBF, respectively. The results reveled that gas retention of dough was decreased as the substitute ratio increased. In the aspect of volume, the bread made from B50 showed significant decrease. The results from color meter indicated that lightness of B50 had the most obvious change. Meanwhile, the hardness, adhesiveness, gumminess and chewiness of B50 were influenced the most, and of those on B10 were the least. Thereafter, wheat gluten flour (WGF, ratio of BBF and WGF 5:1, 5:2, and 5:3, respectively) was added to each of the above different substitution rates, the effect of WGF on the quality of black bean bread was compared again. Results indicated that the addition of 5:2 of WGF to B10 showed the volume was considerable well comparable to white bread (control), while that of B30 required the addition of 5:3 of WGF to make a considerable aspect to the control. An addition of WGF 5:3 to B50 still could not make the volume considerable to the control. The analyzed results of physical properties showed that the effect of addition of WGF 5:2 to B10 was the least. Sensory evaluation revealed the bread added with the WGF 5:2 and 5:3 to B10 had the height scores on color, flavor, taste and texture. With the respect of overall acceptance showed bread with B10 and B30 added with WGF 5:1、5:2 and 5:3 were almost closed to those of the control. Besides, addition of WGF could delay the staling of black bean bread during storage.

並列關鍵字

Black bean flour (BBF) ； Wheat gluten flour (WGF) ； Black bean bread ； Sensory evaluation