麵粉添加葡萄糖氧化酶對土司麵包品質之影響

Effect of Adding Glucose Oxidase to Flour on the Quality of Toast

許家愷(Chia-Kai Hsu) ； 江淑華(Shu-Hua Chiang) ； 陳志瑋(Chih-Wei Chen) ； 王秀育(Shiu-Yu Wang) ； 張基郁(Chi-Yue Chang)

《科學與工程技術期刊》 5卷4期 (2009/12) Pp. 41-48

https://doi.org/10.7117/JSET.200912.0041

摘要

本研究以美國硬紅春麥爲原料，依不同提粉率(71、69及64%）取得三種麵粉樣品（A、B及C）。首先測定此三種麵粉樣品之麵糰Farinograph和Extensograph特性值，另以三種添加劑：抗壞血酸(ascorbic acid)、azodicarbonamide(ADA)及葡萄糖氧化酶(glucose oxidase)，分別以四種劑量（25、50、100及200 mg/kg）添加於高提粉率之麵粉樣品(A)，測定其製得之土司體積，再依體積大小選取合適之添加劑及添加量，添加於中、低提粉率之麵粉樣品（B和C），以瞭解添加劑對不同提粉率之麵粉樣品之麵糰Farinograph、Extensograph特性值及土司品質的影響。結果顯示添加100 mg葡萄糖氧化酶／kg之麵粉，其製得之土司體積最大，而且隨葡萄糖氧化酶添加量的增大，其麵糰Farinograph特性中擴展時間、離線時間、穩定度與軟化指數有增加的趨勢；麵糰Extensograph特性之抗張力亦呈增加的趨勢，但延展性則呈減小的趨勢；土司體積亦明顯增加。

關鍵字

麵糰farinograph特性 ； 麵糰extensograph特性 ； 麵粉添加劑 ； 土司體積 ； 土司 ； 麵粉

並列摘要

Hard American red spring wheat was used as the raw material. Milled flours were divided, according to their respective extraction rates, into groups A (71%), B (69%) and C (64%). First, the Farinographic and Extensographic properties of the three flour samples were determined. Next, three additives, including ascorbic acid, azodicarbonamide (ADA) and glucose oxidase, were selected and added in four dosages (25, 50, 100 and 200 mg/kg) to the flour sample with the high extraction rate (Flour A). The loaf volume of the toast made from Flour A was tested and used as a reference for selecting the optimum additive and dosage. Finally, the flours with medium and low extraction rates (groups B and C, respectively) were combined with the optimum additive and in the optimum dosage to explore the effect of the additive on the rheological dough properties of the flours with different extraction rates and to evaluate the quality of the toasts made from each. The results showed that the loaf volume of the toast made from the flour with the 100 mg glucose oxidase/kg flour was the largest. The peak time, departure time, stability and valorimeter value of the Farinographic properties of the dough increased as the glucose oxidase was added. As this oxidase was added, the resistance of the Extensographic dough properties also increased, but the extensibility decreased. Moreover, the loaf volume of the toasted bread apparently increased.

並列關鍵字

extensographic dough properties ； farinographic dough properties ； flour additives ； loaf volume ； toast ； wheat flour