預烘焙麵包之特性及品質改進之方法

Characteristic and Quality Improvement of Part-baked Bread

10.6845/NCHU.2015.00875

黃子凌

預烘焙 ； 冷凍貯藏 ； 酸麵糰 ； part-baked ； frozen storage ； sourdough

中興大學食品暨應用生物科技學系所學位論文

2015年

碩士

傅以中

繁體中文

預烘焙技術(part-baked technology)對烘焙產業具有許多貢獻：包括方便麵包貯藏、流通，以及使店家或消費者可於短時間內得到新鮮出爐的麵包等，已被用作延長麵包架售期的一種烘焙方法。預烘焙技術通常結合冷凍貯藏使用，但這樣的處理方式會使預烘焙麵包於冷凍期間體積下降、硬度提升，並且解凍後預烘焙麵包因水分含量較多，微生物汙染問題會較嚴重。目前已有許多研究以使用酸麵糰製作預烘焙麵包的方式，達到改善預烘焙麵包品質及抑制微生物汙染之目的。 本實驗中，製作下列樣品：一般烘焙麵包、預烘焙麵包、後烘焙麵包、預烘焙酸麵包，以及後烘焙酸麵包。探討樣品於25℃室溫貯藏(為期3天)及-20℃冷凍貯藏(為期8周)下之特性，並分析預烘焙技術的使用對麵包於貯藏期間之影響，更進一步討論使用酸麵糰是否對預烘焙麵包之品質有正向的幫助。最後，還針對冷凍貯藏之後烘焙麵包體積下降的問題，探討是否可以改良後烘焙的方式，達到改善外觀品質的目的。 本實驗結果顯示：麵包若是以預烘焙技術製作再搭配冷凍貯藏，麵包老化及失水現象較緩和，相較於室溫貯藏更可以抑制麵包水分流失以及硬度之提升；但大多樣品於冷凍貯藏至第4周後，水分含量還是會有顯著下降、硬度亦有顯著的上升。而不論在室溫貯藏還是冷凍貯藏試驗中，預烘焙技術的使用均可以使後烘焙麵包相較於一般烘焙麵包，擁有較柔軟的質地，這是由於後烘焙時的高溫可以使已老化的澱粉再部分糊化的關係。最後，經過冷凍貯存之後烘焙麵包比體積下降嚴重之問題，本實驗證明可以利用酸麵糰製作後烘焙麵包，使比體積下降的幅度趨緩；或是以實驗中設計之吸濕法、高蒸氣法改良後烘焙，同樣可以在一定程度上改善比體積下降的問題，其改善效果以高蒸氣法較佳。

Part- baked technology has helped bakery industry in many ways because part-baked breads are more convenient to storage and transport. Also, customers spend less time obtaining a fresh-baked bread in bake shops or home. Even more, part-baked technology plays a role in prolonging shelf-life of breads. In order to maintain bread quality, part-baked breads usually go with frozen storage. However, the volume of part-baked breads will decrease and the hardness will increase during storage. Spoilage caused by microbial contamination is also a serious problem of a thawed part-baked bread since the water content is higher than traditional breads. Therefore, many researches use sourdough as a material of part-baked bread to improve the bread quality and inhibit microbial growth. In this research, there are five categories of samples called regular baked bread(RBB), part-baked bread(PBB), full-baked bread(FBB), commercial made sourdough part-baked bread(CMSPBB), and commercial made sourdough full-baked bread(CMSFBB). The purpose is to investigate characteristics of samples which underwent 3 days of ambient temperature storage or 8 weeks of frozen storage. Analyze whether the utilization of part-baked technology is benefit to bread quality or not, and discover methods to modify full-baking in order to improve appearance quality of full-baked bread. The results of this research indicates that the hardness of breads increased more slowly and water content varied more slightly during frozen storage than ambient temperature storage. However, there were still a significant difference after 4 weeks of frozen storage. Whether the samples underwent frozen storage or ambient temperature storage, full-baked breads were softer than regular braked breads. This is associated with the melting of starch granules during full-baking. It's been reported that the process of starch retrogradation and bread firming can be reversed during full-baking. Concerning volume collapse of full-baked bread which underwent frozen storage, it can be improved by sourdough or modified full-baking methods including absorption method and high vapor method. The results showed that high vapor method is a better way to improve appearance quality between two modified full-baking methods.

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