水膠體和預糊化澱粉對米穀粉麵糰發酵體積的影響

麵糰在發酵過程中的體積膨發程度，是影響麵包質地的重要因素之一。利用米穀粉開發無麩質麵包時，因缺乏麵筋蛋白形成網狀結構的膨發及包氣能力，質地組織較差。為了改善無麩質麵包的質地，本研究是以添加水膠體、小麥麵粉、預糊化米穀粉及預糊化修飾澱粉於米穀粉中，觀測米穀粉麵糰在發酵中體積變化曲線，預估烘焙後體積膨發效果，以作為配方篩選的簡便方法。實驗結果顯示，米穀粉麵糰在發酵50 分鐘達到最大體積膨發率 253±22%。小麥麵粉麵糰在發酵70 分鐘達到最大體積膨發率454±7 %。添加2 %甲基纖維素在70 分鐘達到最大體積膨發率309±38 %，但隨著添加量的增加，體積膨發率降低。添加1 %羧甲基纖維素在40 分鐘達到最大體積膨發率224±37 %，但隨著添加量的增加，體積膨發率沒有顯著下降。添加10 %預糊化米穀粉在20 分鐘達到最大體積膨發率150±12 %，添加5 %預糊化修飾玉米澱粉在50 分鐘達到最大體積膨發率225±10 %，但隨著添加量的增加，體積膨發率降低。經烘焙成品後，其體積膨發率與預測吻合，無麩質米穀粉麵包之比體積只有小麥麵包的42%，添加多膠體、小麥麵粉及預糊化修飾澱粉皆能降低烘焙流失。添加1%羧甲基纖維素改善無麩質米穀粉麵包內部氣泡密度有最好效果，由27.62±2.72 cell/cm^2 增加至50.21±0.02cell/cm^2。

關鍵字

無麩質米穀粉麵包；水膠體；預糊化澱粉；體積膨發率

並列摘要

Leavening volume of dough in the fermentation process, is one of important factors in determining the texture of the bread. Due to lack of gluten to holding gas in the dough, the rice flour-based gluten-free bread could not develop suitable texture properties. Therefore, this study was investigated the change of leavening volume of rice flour dough during fermentation by adding hydrocolloids, wheat flour and pre-gelatinized starch as formulating the rice bread. Results showed that the maximum volume expansion ratio of rice flour dough was 253±22 % after 50 min. in fermentation stage, comparing wheat dough was 454±7 % after 70 min. And the maximum volume expansion ratio of adding 2 % methylcellulose was 309±38 % after 70 min., but decreasing with the increasing addition. Adding 1 % carboxymethylcellulose was 224±37 % after 40 min., but didn't significantly change with increasing addition. Adding 10 % pre-gelatinized rice flour was 150±12 % after 20 min. and adding 5 % pre-gelatinized modified corn starch was 225±10 % after 50 min., however, the maximum volume expansion ratio decreased with increasing of addition level of pre-gelatinized starch. Analysis of baking the finished product, the volumetric expansion ratio of baked bread is consistent with the forecast. The specific volume of gluten-free rice flour bread is only 42% of the wheat bread, and the addition of hydrocolloids, wheat flour and pre-gelatinized modified starch can reduce the baking loss. Adding 1% carboxymethylcellulose to improve the internal bubble density of gluten-free rice flour bread has the best effect from 27.62 ± 2.72 cells / cm^2 to 50.21 ± 0.02 cell / cm^2.

並列關鍵字

gluten-free rice flour bread ； hydrocolloids ； pre-gelatinized modified starch ； volumetric expansion ratio

國際替代計量

水膠體和預糊化澱粉對米穀粉麵糰發酵體積的影響

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