| 摘要: | 麵包製作技術中，直接法的製作流程為秤料、攪拌、基本發酵、翻麵、延續發酵、分割、滾圓、中間發酵、整型、最後發酵、烤焙、冷卻。其中攪拌與發酵是最重要的兩步驟。若能控制好攪拌與發酵，必能做出良好的成品。本計畫是使用麵包製作技術的直接法，控制基本發酵時間，以比較麵包成品之質地及風味的差異。結果發現：
1.在本實驗條件下，增加基本發酵時間，可增加圓頂奶油土司之體積。
2.基本發酵時間150分鐘（正常發酵）的圓頂奶油土司比30分鐘（發酵不足）、210分鐘（發酵過度）者的明度為高，是顏色最白的。
3.基本發酵30分鐘的圓頂奶油土司，硬度最硬、彈性最強，隨著基本發酵時間的增長（150分鐘、210分鐘）彈性降低，鬆弛時間愈久、土司彈性愈弱。
4.基本發酵150分鐘的圓頂奶油土司黏聚性最強，基本發酵不足者（30分鐘）與發酵過度者（210分鐘）黏聚性最差。
5.基本發酵過度之圓頂奶油土司咀嚼性最差。
6.基本發酵210分鐘的圓頂奶油土司總揮發性化合物含量最高，其次為發酵150分鐘，基本發酵30分鐘的圓頂奶油土司最低。
Straight dough method is one of Bread making technology. There are a dozen steps to making bread, as following. Weigh ingredients, mix dough (dough temperatures control), basic fermentation, punch, floor time, scale, round, intermediate fermentation, mold, final proof, bake, cool. The most important steps are both mixing and fermentation. The purpose of the plan is controlling fermentation time for making bread. To measure physical property-volume, color and texture profile analysis of pan breads . To realize the differences of variables. The results:
1. Increasing the basic fermentation time, can increase volume of the pan bread.
2. The pan bread of basic fermentation time 150 minutes (normal fermentation) is whiter than 30 minutes (less fermentation), 210 minutes (over fermentation).
3. The pan bread of basic fermentation time 30 minutes (normal fermentation):Degree of hardness is hardest.The springiness is strongest. Along with increasing the fermentation time(150 minutes, 210 minutes), the springiness reduces, the relaxed time is longer, the springiness gets weaker.
4. The pan bread of basic fermentation time 150 minutes (normal fermentation): the cohesiveness is strongest.
5. The pan bread of basic fermentation time 210 minutes (over fermentation): the chewiness is worst.
6. The pan bread of basic fermentation time 210 minutes the highest content of total volatile organic compounds, followed by fermentation time 150 minutes and fermentation time30 minutes minimum. |
