探討蕎麥粉製作無麩質西點產品之可行性

Please use this identifier to cite or link to this item: https://dyhuir.dyhu.edu.tw/ir/handle/987654321/1408

Title:	探討蕎麥粉製作無麩質西點產品之可行性
Other Titles:	Discuss the feasibility of making gluten-free pastry products with buckwheat flour
Authors:	江淑雯
Contributors:	陳盈璋
Keywords:	產品研發、感官品評、質地分析、product development、sensory evaluation、texture analysis
Date:	2022
Issue Date:	2022-09-08T02:17:38Z
Publisher:	經國管理暨健康學院;健康產業管理研究所
Abstract:	近20年內小麥所引起的麩質不耐症，不再是歐美國家才關心的話題，現已逐漸成為全球都在矚目的議題。目前現已有很多研究顯示，透過無麩質飲食的介入，對諸多麩質不耐症狀有顯著的改善效果，因此無麩質產品的市場規模也就日漸擴大。國內已有研發許多無麩質西點產品，但多以使用米穀粉來替代小麥麵粉，因此本研究將探討以擁有豐富營養價值的蕎麥粉，來替代小麥麵粉，製作無麩質西點產品─戚風蛋糕、檸檬塔、可可餅乾之可行性，將其樣品之實驗組區分為三種比例：100%甜蕎粉、100%苦蕎粉、50%甜蕎粉+50%苦蕎粉，並以100%小麥麵粉作為對照組，比較其差異性。其研發的產品會先用快速試劑檢測是否達到無麩質食品標準，再透過感官品評法，並以便利抽樣法，隨機抽取60位一般消費者，來實驗驗證消費者對於蕎麥西點產品的口味接受度。研究結果顯示，以甜蕎粉與苦蕎粉所製作之戚風蛋糕、檸檬塔、可可餅乾皆符合無麩質標準；消費者感官品評評分結果，整體平均評分除了添加100%苦蕎粉之可可餅乾低於6分(有點喜歡)，其餘實驗組樣品皆達6分以上，但與對照組添加100%小麥麵粉仍有些許差異。未來建議，可以根據感官品評分析之結果，與質地剖面分析之結果，修改配方比例，再做進一步探討。 In the past 20 years, gluten intolerance caused by wheat is no longer a topic of concern to European and American countries, and has gradually become a topic of global attention. At present, many studies have shown that the intervention of a gluten-free diet can significantly improve the symptoms of many gluten intolerance, so the market size of gluten-free products is also expanding. Many gluten-free pastry products have been developed in China, but most of them use rice flour instead of wheat flour. Therefore, this study will explore the use of buckwheat flour with rich nutritional value to replace wheat flour to make gluten-free pastry products - chiffon cakes, lemon tarts, and cocoa biscuits was divided into three proportions: 100% F. esculentum, 100% F. tartaricum, 50% F. esculentum + 50% F. tartaricum, and 100% wheat flour was used as the control group to compare its differences. The products developed by it will first use rapid reagents to test whether they meet the gluten-free food standards, and then use the sensory evaluation method and convenience sampling method to randomly select 60 ordinary consumers to test the taste acceptance of buckwheat pastry products. This study is that chiffon cakes, lemon tarts, and cocoa biscuits made with sweet buckwheat flour and tartary buckwheat flour all meet the gluten-free standards; the results of consumer sensory evaluation results show that the overall average score is except for cocoa with 100% F. tartaricum added. The biscuits were lower than 6 points (somewhat liked), and the rest of the experimental group samples were all over 6 points, but there were still some differences with the control group with 100% wheat flour added. In the future, it is suggested that the formula ratio can be modified according to the results of the sensory evaluation analysis and the results of the texture profile analysis, and further discussion can be made.
Relation:	85頁
Appears in Collections:	[thesis] 110 thesis

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