Title

小麥雜粉饅頭製備與品質之影響

Translated Titles

Effect of Manufacturing on the Quality of Clear Wheat Flour Steamed Bread

Authors

張維棠(Wei-Tang Chang);林立功(Li-Gong Lin);王子曜(Tzu-yao Wang);施明智(Ming-chih Shih);胡淑慧(Shu-Hui Hu)

Key Words

饅頭 ; 小麥麵粉 ; 膳食纖維 ; 物性分析 ; 感官品評 ; steamed bread ; wheat flour ; dietary fiber ; physical characteristics ; sensory evaluation

PublicationName

華岡農科學報

Volume or Term/Year and Month of Publication

45期(2020 / 06 / 01)

Page #

28 - 40

Content Language

繁體中文

Chinese Abstract

本研究主要是將小麥磨成麵粉後,並依照不同粉道配粉將其麵粉區分為三個部分,分別為硬紅冬麥(hard red winter, HRW)的粉心粉(patent flour)(HRW-PF)、一級次級粉(First clear flour)(HRW H3)與二級次級粉(second clear flour)(HRW H4),將其作為本次試驗之材料。為符合現代人健康的需求下,將小麥胚乳中,靠近外側富含礦物質、蛋白質、麩皮與纖維的外緣麵粉,依照標準製作來製作饅頭,可提高饅頭中的營養價值和機能性成分,並對饅頭之多元加工有所助益。將不同部位之小麥粉,依照標準製作來製作饅頭。並分析三個組別饅頭的色澤、比容積、質地及官能品評,比較其質地與外觀特性。在一般成分分析結果,HRW H3與HRW H4麵粉的水分、灰分與蛋白質都顯著較HRW-PF組高。在饅頭外觀與物理性質方面,利用HRW H3與HRW H4麵粉製成之饅頭,其體積與比容積較HRW-PF組小,且饅頭外觀色澤之亮度與白度會顯著降低。而在全質構分析(Texture profile analysis, TPA)性狀方面,以HRW H3與HRW H4麵粉製成之饅頭在硬度、凝膠性與咀嚼度方面,都顯著較HRW-PF組增加。饅頭官能品評方面,HRW H4饅頭整體官能評分最低,而HRW H3與HRW-PF組則無顯著差異。由上述結果得知,HRW H4饅頭在整體數據分析與消費者接受度上皆較低,故後續研究可將HRW H4與HRW-PF進行不同比例調配,以此提高小麥磨製麵粉之整體使用率與經濟價值。

English Abstract

The research was to grind whole hard red winter wheat to patent flour (HRW-PF), first clear flour (HRW H3), or second clear flour (HRW H4). Flour prepared with the outer layers of wheat grains, surrounding the endosperm, is a rich source of proteins, minerals, bran, and dietary fiber. In this study, we produced steamed bread according to a standardized procedure; however, we added different parts of wheat grains to enrich its nutritional and functional properties. We performed texture profile analysis (TPA) and chromometric analysis to analyze the physical characteristics (e.g., texture and color) of steamed bread. The weight, specific volume, and sensory characteristics of steamed bread were also evaluated. The analysis of the chemical composition of flours revealed that in the HRW H3 and HRW H4 flours, moisture, ash, and protein contents were higher than those in the HRW-PF flour. In steamed bread baked with HRW H3 and HRW H4 flours, the specific volume, lightness (L* value), and white index (WI) significantly decreased compared to those of the bread prepared with HRW-PF flour. According to the TPA results, steamed bread baked with HRW H3 and HRW H4 flours was harder, gummier, and more chewable than that prepared with HRW-PF flour. The sensory evaluation score of steamed bread prepared using HRW H4 flour was the lowest among all bread types. However, the sensory evaluation scores of bread baked with HRW H3 and HRW-PF flours did not differ significantly. Overall, the available data and satisfaction analysis of steamed bread baked with HRW H4 flours was lower. In subsequent research, steamed breads will be prepared with different proportions of HRW H4 and HRW-PF to improve the overall utilization rate and economic value of wheat flour.

Topic Category 人文學 > 地理及區域研究
生物農學 > 生物農學綜合
生物農學 > 農業
生物農學 > 森林
生物農學 > 畜牧
生物農學 > 漁業