麵粉性質對法國麵包烘焙品質之影響

Effects of Flour Quality on the Baking Characteristics of French Bread

施坤河(Kuen-Ho Shih)

指導教授 ： 賴喜美

國立臺灣大學/生物資源暨農學院/農業化學研究所/碩士(2008年)

https://doi.org/10.6342/NTU.2008.02294

摘要

本論文主要探討市售法國麵包專用麵粉與來自粉道配粉的麵粉之理化性質對法國麵包製作及產品品質的影響。試驗主要分為兩部分：首先探討四種市售法國麵包專用麵粉（麵粉A、B、C及D）的的理化性質及其烘焙品質，接著探討三種由粉道配粉而得之麵粉（麵粉H、M及L）的理化性質對法國麵包品質的影響。結果顯示，四種市售法國麵包專用粉中，麵粉A及B的蛋白質、濕筋及 F1*之含量、%UPP、Extensograph抗延展性（R）值較麵粉C及D高，Farinograph擴展時間及攪拌穩定性的時間亦較麵粉C及D長，攪拌耐受指數則較麵粉C及D低。麵粉A及B所製作之麵包，其比容積及形狀比（form ratio）較麵粉C及D大。較特殊的為麵粉D，其蛋白質含量最低，但麵筋指數卻最高，此與其麵粉中高分子量之麥穀蛋白(F1*及F1)含量較多有關，此亦反應出麵粉D麵糰於SMS D/R吹泡試驗時，其P及W值最高。因此，即使後發酵時間較長時，麵包形狀比、比容積均可以與蛋白質含量較高的麵粉A或B相似。感官品評試驗結果顯示，圓形硬式麵包及棒槌狀法國麵包分別以市售麵粉A及D之整體接受度為最佳。三種由粉道配粉而得之麵粉規格設定於灰分與蛋白質有明顯的區分，麵粉H之灰分含量最高（0.72%），其蛋白質及濕筋含量亦最高，但其%UPP含量、抗延展性則最低，擴展時間較短、攪拌穩定性較差；後發酵時間較長 (＞ 60 min) 時，麵包體積不增加且形狀比變小。麵粉L之灰分含量最低（0.33%），蛋白質及濕筋含量亦最低，但是麵筋指數、%UPP及抗延展性最高，擴展時間及攪拌穩定性的時間亦最長；但製作之麵包體積最小、形狀比最大。麵粉L之蛋白質之質及發酵耐性都很好，但需要較長的後發酵時間(＞ 90 min)，否則體積不大，麵包硬度高。麵粉M之理化性質介於麵粉H及L之間，其具有與市售麵粉A相近之濕筋含量、麵筋指數及%UPP，麵糰攪拌性質及產品形狀比亦接近於市售麵粉A之產品。本試驗中麵筋指數、F1* 、F1及% UPP可以作為麵粉蛋白質質的指標，與麵包製作之後發酵麵糰耐性及麵包體積有良好之相關性。

關鍵字

法國麵包 ； 麵粉理化性質 ； 麵粉蛋白質 ； 烘焙品質 ； 形狀比

並列摘要

The purpose of this study was to investigate the physicochemical and baking properties of wheat flours obtained from 4 commercial French bread specialty flours (flour A, B, C, and D) and 3 flours blended from flour streams (flour H, M, and L). The results showed that the protein, wet gluten and F1* content, %UPP, Extensograph R value were higher in flour A and B than flour C and D. Breads made from flour A and B had higher specific volume and form ratio than those made from flour C and D. Among four commercial flours, flour D was unique in its high gluten index but low protein content. This was attributed to its high ratio of high molecular weight glutenin (F1* and F1). The unique protein quality of flour D contributed to the high P and W values of SMS D/R inflation test. This characteristic also reflected to the good specific volume and form ratio of bread made by long proofing time. The round hearth bread made form flour A and Baguette made from flour D had the highest scores in overall acceptance of sensory evaluation. The three flours obtained from stream-blended flours were significant different in their ash and protein contents. Flour H had high ash, protein and wet gluten content with low %UPP, less resistant and dough stability and short developing time. The breads made by long proofing time (> 60 min) had low volume and small form ratio. On the contrary, flour L contained low ash, protein and wet gluten, but high gluten index, %UPP, Farinograph and R valure. The flour L had long developing time and good dough stability, however, the breads made from this flour was small in volume and high in form ratio and hard in texture. The long proofing time (> 90 min) was required for improving the bread volume and texture made from flour L. Flour M owned the properties between flour L and H and had the similar chemical composition (wet gluten content, gluten index and %UPP), dough property (dough stability) and bread quality (form ratio) with flour A. According to the results in this study, the gluten index, F1*, F1 and %UPP values could be used as the protein quality index of wheat flour for hearth bread and French bread mainly.

並列關鍵字

French bread ； flour physicochemical quality ； flour protein ； baking properties ； form ratio

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