預烘焙麵包之特性及品質改進之方法

黃子凌

doi:10.6845/NCHU.2015.00875

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預烘焙麵包之特性及品質改進之方法

Characteristic and Quality Improvement of Part-baked Bread

黃子凌 , Masters　　Advisor：傅以中　　

繁體中文 DOI： 10.6845/NCHU.2015.00875

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

Abstract │ Reference (57) │ Altmetrics

Abstract 〈TOP〉

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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.

Reference ( 57 ) 〈TOP〉

黃洛琪 (2013) Aspergillus niger 於酸麵糰製作麵包生長模式之探討。國立中興大學食品暨應用生物科技學系，台中，台灣。
連結：
Almeida, M. J., & Pais, C. (1996). Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs. Applied and environmental microbiology, 62(12), 4401-4404.
連結：
Arendt, E. K., Ryan, L. A., & Dal Bello, F. (2007). Impact of sourdough on the texture of bread. Food microbiology, 24(2), 165-174.
連結：
Baguena, R., Soriano, M. D., MARTÍNEZ‐ANAYA, M. A., & BARBER, C. B. (1991). Viability and performance of pure yeast strains in frozen wheat dough.Journal of Food Science, 56(6), 1690-1694.
連結：
Baik, M. Y., & Chinachoti, P. (2000). Moisture redistribution and phase transitions during bread staling. Cereal Chemistry, 77(4), 484-488.
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