本研究目的在探討高水份下，以擠壓機製成含豆渣玉米配方半成品時，添加物對半成品烘烤後產品物化特性之影響，並藉以推論產品膨發之機制。結果發現，添加蔗糖、食鹽、蛋白粉及乳清蛋白都會使△WAC（烘烤成品之WSC-原料之WSC降低，且蔗糖與食鹽濃度會影響其降低量。添加食鹽會使產品比容增加，而添加蔗糖則會降低膨性。 The object of this study was to investigate the changes of physicochemical properties during baking the extruded semi-product made from soymilk residue and corn flour mixture and treated by different additives under high moisture conditions. The result show that the △WSC(WSC of baked product-WSC of raw material) of semi-product which added sugar, salt, egg white powder or whey protein were lower then control group, and the higher concentrations of sugar or salt added, the lower the △WSC was. The salt added would be increased the specific volume, but the sugar added would be decreased the expanded properties.
