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Please use this identifier to cite or link to this item: https://dyhuir.dyhu.edu.tw/ir/handle/987654321/957

Title: 發酵麵種法對土司麵包質地及風味的影響
The influence of Pate fermentee dough addition on bread’s quality and flavor
Authors: 胡淑慧
Keywords: 麵包製作;發酵麵種法;土司;bread making;Pate fermentee
Date: 2012
Issue Date: 2013-06-06T03:03:19Z
Abstract: 本研究添加不同比例之發酵麵種(0%、10%、20%、30%、40%)製作土司,結果如下:
3.物性:添加40% 發酵麵種者,土司硬度最小,彈性最佳,黏聚性最大、最具咬感、不易被咬斷,咀嚼性最小、最易被吞下。添加20% 麵種者,土司硬度最大,黏聚性最小、易被咬斷,其被咀嚼至可吞下所需的力最多,不易吞下。
This study evaluated the effects of Pate fermentee addition (0%、10%, 20%, 30%, 40%), on the dough mixing characteristics and the quality and flavor of toast. The resulrs:
1. bread loaf volume : to add 40% Pate fermentee dough, it makes bread loaf volume the maximum. To add 20% Pate fermentee dough, the bread loaf volume is minimum.
2. Fermentation volume: when the dough ferments 30~120 mins , to add 40% Pate fermentee dough it ferment the most fastest , until 150~270 mins. If you can bake the dough before it ferment 270 mins, the bread loaf volume will keep the maximum.
3. Texture profile analysis : the results shows that the dough with 40% Pate fermentee dough addition had the lowest hardness, the greatest springiness, the highest cohesiveness, the smallest chewiness.
4. Moisture content (%):Pate fermentee dough addition has no significant effect.
5. Volatile compounds contents of bread made by Pate fermentee addition (0%、10%, 20%, 30%, 40%), which were analyzed with a purge-and-trap gas chromatography /mass-spectrometry (GC /MS) technique. Fourteen aromas were identified. The volatile compounds of five type bread were not different.
Appears in Collections:[食品保健系] 校內研究案

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