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: 1.成品體積:添加發酵麵種，以40％之添加量者，成品體積最大；添加麵種比例20％者，成品體積最小。 2.發酵體積:添加40%麵種之30~120分鐘之發酵、產氣速度最快，且150~270分鐘均持續發酵產氣，顯見其發酵耐力、持續力均佳，只要在製作過程掌握時間，讓麵糰於270分鐘(4.5小時)前能進入烤爐烘烤，能得最大體積。 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。 4.水分含量:添加不同麵種比例，土司之水分含量並沒有差異。 5.麵包揮發性化合物之萃取共出現14種風味物質；5種不同添加比例發酵麵種之麵包其揮發性化合物並無不同。 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.
