發酵麵種對土司麵包質地及風味的影響

The influence of Pãte fermentée addition on bread's quality and flavor

胡淑慧(Shu-Hui Hu) ； 施明智(Ming-Chih Shih) ； 蔡政融(Cheng-Jung Tsai)

《華岡農科學報》 46期 (2020/12) Pp. 1-18

摘要

本研究探討添加不同比例之發酵麵種製作土司，比較土司成品質地與風味之差異。實驗以高筋麵粉、水、鹽及新鮮酵母，攪拌後於5℃冷藏發酵48小時後，為發酵麵種，取0%、10%、20%、30%及40%不同比例之發酵麵種，添加於主麵團中，比較含不同比例麵種之麵團，於烘焙後製成之土司後質地與風味的差異。結果顯示，發酵麵種的pH值為4。麵團發酵體積，在38℃、濕度85%環境下、發酵6小時後，以添加40%發酵麵種者，於發酵過程中麵團持續可維持最大體積、其次為添加30%發酵麵種者。添加40%發酵麵種組，其烘焙後之土司體積，明顯大於控制組（未添加發酵麵種），而添加40%發酵麵種的土司，硬度最小、彈性最佳、黏聚性最大、咀嚼性最小，亦優於控制組土司。烤焙完成的土司，實驗組與控制組之水份含量均無明顯差異（平均40.6%）。麵包揮發性化合物之萃取共出現15種風味物質；5種添加不同比例發酵麵種之土司其揮發性化合物並無不同。

關鍵字

發酵麵種 ； 質地剖面分析 ； 風味 ； 麵包

並列摘要

The experiment used high-gluten flour, water, salt and fresh yeast, stirred and fermented at 5°C for 48 hours, and then fermented noodles with different proportions of 0%, 10%, 20%, 30% and 40%. , Add to the main dough, compare the difference in texture and flavor of the toast made with different proportions of noodles. This study explores the effects of Pãte fermentée addition (0%, 10%, 20%, 30%, 40%,) on the dough mixing characteristics and the quality and flavor of toast. Pãte fermentée is made with high-gluten flour, water, salt and fresh yeast, stirred and fermented at 5°C for 48 hours. The pH value of Pãte fermentée is 4. The fermentation volume of various additions (0%, 10%, 20%, 30%, 40%) mixes into straight dough those ferment six hours at 38°C, 85% under this condition. The volume to add 40% Pãte fermentée is the largest, and to add 30% Pãte fermentée is the second-largest respectively. The toast volume of experimental group that with 40% Pãte fermentée is obviously larger than control group. As for the texture profile analysis, the toast of experimental group that with 40% Pãte fermentée has the lowest hardness, the greatest springiness, the highest cohesiveness and the lowest chewiness are better than control group. The average of both the moisture content of the control group and experimental group is about 40.6%. There are fifteen volatile compounds contents of bread made by Pãte fermentée addition (0%, 10%, 20%, 30%, 40%,) which were analyzed with a purge-and-trap gas chromatography /mass-spectrometry (GC /MS) technique. Fourteen aromas were identified. According to this research, there is no difference with the volatile compounds of the five type bread.

並列關鍵字

Pãte fermentée ； Texture Profile Analysis ； flavor ； bread