添加食用膠對吐司及麵包屑品質的影響

麵包屑一般常應用在裹麵漿食品如:炸豬排、炸蝦、炸魚排、洋蔥圈與調理油炸麵包等產品中，在健康的訴求下，發展脂肪含量低的油炸產品是餐飲業重要的研究課題，本研究的目的在運用羧甲基纖維素、卡德蘭膠與結蘭膠等食用膠的特性，探討其對吐司與麵包屑品質的影響及其最適的添加量。研究結果顯示添加食用膠吐司使烤焙後有較佳保水力，除添加3%結蘭膠所製成之吐司外，其他食用膠添加組能降低吐司的硬度值柔軟吐司之質地，以添加2%羧甲基纖維素能有效延緩吐司於4℃下老化速率，各食用膠於吐司中的最適添加量為2%羧甲基纖維素、0.5%卡德蘭膠及2%結蘭膠，其製成之吐司的質地柔軟且具有良好的彈性。添加食用膠對麵包屑品質的影響，食用膠的添加能減緩油炸與保存時水分的流失，並可提高油炸後麵包屑之硬度與脆度，改善其外觀色澤與降低吸油率，以添加3%卡德蘭膠組所製成之麵包屑降低吸油率效果最佳，且較控制組減少34.89%的吸油率；在外觀色澤上添加食用膠之油炸麵包屑呈較金黃色，質地也較硬、脆，以添加3%結蘭膠組質地最硬、脆；在感官品評結果以添加3%卡德蘭膠組有最高的整體接受度與喜好度，各食用膠於麵包屑中的最適添加量為3%羧甲基纖維素、3%卡德蘭膠及2%結蘭膠，其製成麵包屑降低吸油效果最佳。

關鍵字

麵包屑、食用膠、吸油率、質地、吐司

並列摘要

Bread crumbs usually apply in batter slurry food like fried pork cutlet 、fried shrimp、fried fish、fried onion rings and conditioning fried bread etc,. For the demands of health, developing the low-fat fried food is the important topic to further research in catering industry. The objective of this study is applying the characteristic of gum like carboxy methyl cellulose、curdlan and gellan gum etc, and investigate their effect for toast and bread crumbs and the best adding content. The study illustrates that adding gum could affect the formation of gluten structure of baked toast within better capacity of water holding. Except adding 3% gellan gum, adding other gum could lower the hardness value of toast and softer the texture；Adding 2% carboxy methyl cellulose could most effectively extend the aging rate of toast at 4℃ condition. Adding 2 % carboxy methyl cellulose、0.5 % curdlan and 2 % gellan could increase the softness and increase the flexibility of toast. About the effect for bread crumbs, adding gum could slow down oil absorption and water loss when fried, increase the hardness and fragility of fried bread crumbs and improve the surface color and lowering the rate of oil absorption. Especially when adding 3% curdlan in fried bread crumbs, it got the best efficiency of decreasing the rate of oil absorption, illustrated that lowering the rate of oil absorption 34.89%. Adding any kinds of Gum in any percentage appeared the more brightly golden color of surface and got better hardness and fragility of texture. Especially when adding 3% gellan gum, bread crumbs becomes the harder and brittler. In the result of Sensory evaluation, adding 3% curdlan gets the highest acceptance and preference. In all kinds of gums, adding 3 % carboxy methyl cellulose、3 % curdlan and 2% gellan gum is the best combination to decrease the oil absorption most efficient .