天然酵母土司的品質特性分析

本研究探討利用各式果乾製作發酵液、培養成酸老麵之差異，並比較添加40%酸老麵的天然酵母土司麵包間品質特性的差異。實驗用強棒葡萄乾、超大葡萄乾、黑棗、蜜棗乾、枸杞等五種果乾製作發酵液、培養成酸老麵，再分別製作40%酸老麵的天然酵母土司，以比較土司麵包間品質特性的差異。結果發現：各式發酵液之糖度第二天皆達最高，而後逐漸降低；pH值則隨培養天數增加而逐漸下降，pH值介於2.5～4之間。實驗組土司（添加不同種類40%酸老麵）麵糰體積發酵的持續力強，在38℃、85%環境下、發酵7小時，仍能持續維持發酵體積而不下降。各式40%的酸老麵加入攪拌後，麵糰pH值均介於4.5～5之間；實驗組土司之體積、比容積明顯小於控制組（未添加酸老麵）土司。實驗組土司較控制組土司，組織明顯柔軟，彈性亦佳。添加強棒葡萄乾40%酸老麵土司之咀嚼性，明顯高於控制組及其他實驗組。剛烤焙完成的土司，實驗組或對照組之水分含量均無明顯差異（平均44.98%）。將土司貯存三天，以冷凍方式貯存可保留最多水分（44.36±2.00%），次為冷藏（41.88±0.90%），室溫則失水最高（38.69±1.94%），不因其是否有添加不同種類40%酸老麵而有差異。

關鍵字

麵包製作；果乾；天然酵母；酸老麵；質地剖面分析

並列摘要

In this study, five different dried fruit fermented liquids were respectively used to prepare different sourdoughs, the sourdoughs which served as 40% of the bread dough to make toast. The characteristics of natural yeast toast were analyzed in this study. On the second day of the fermentation, the Brix value of dried fruit fermented liquids is the highest. As the fermentation day increases, the Brix value gradually decreases. The pH value of natural yeast fermented liquids is between 2.5 and 4. The toast volume of the control group is larger than those of experimental groups. As for the texture profile analysis, the toast with 40% raisin natural yeast sourdough has the highest hardness and the greatest chewiness. The toast of the control group has the second-highest hardness and the worst springiness. The toast of the control group has the worst springiness. Both the moisture content of the control group and that of the experimental group are about 44.98% in average. The moisture content of the toast stored in -18℃ in 3 days is higher than that the toast stored in 25~30℃, and 0~7℃.

並列關鍵字

bread making ； dried fruit ； natural yeast ； sourdough ； TPA

國際替代計量

天然酵母土司的品質特性分析

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