不同面包制作方法对面包品质与风味的影响(胡淑慧) .docVIP

100年度經國管理暨健康學院補助教師校內研究 計畫 計畫名稱：不同麵包製作方法對麵包質地及風味的影響 The influence of different bread making on bread’s quality and flavor 申請科系：食品保健系 教師姓名：胡淑慧 職稱：講師 日期：100.12.30 摘要 麵包製作技術中，常用的有直接法、中種法兩種。直接法製作流程為秤料、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。中種法將麵團分為中種麵團、主麵團兩部分，增加了發酵時間。麵包製作，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。本計畫即是使用兩種麵包製作方法，比較麵包成品之質地及風味的差異。不同麵包製作方法以正常直接法的產品體積最大 3.中種法製作的土司硬度中種法製作的土司生之揮發性成分比正常直接法含量高 關鍵詞：麵包製作、直接法、中種法 Abstract Straight dough method and Sponge-dough method usually apply to Bread making technology. Straight dough method has a dozen steps to making bread, as following. eigh ingredients, mix dough dough temperatures control , basic fermentation, punch, floor time, scale, round, intermediate fermentation, mold, final proof, bake, cool. Sponge-dough method , it produce more fermentation time. The most important steps are both mixing and fermentation. The purpose of the plan is controlling fermentation time for two types of making bread. To measure physical property-volume and texture of these bread productions. To realize the differences of variables. The results: 1. The volume of the pan bread, straight dough method is higher than sponge-dough method. 2. Fermentation volume: straight dough method reduce until 4.5 hours, sponge-dough method reduce until 2.5 hours. 3. The pan bread of using sponge-dough method to make bread: Degree of hardness is softest. The springiness, cohesiveness, chewiness are best than using straight dough method to make bread. 4.Comparing volatile compounds contents of bread made by sponge dough method and straight dough method, which were determined by a solid-phase microextraction method of gas chromatography, the volatile compounds contents of bread by sponge dough methods was higher than other method. Key words: bread making、Straight dough method、Sponge-dough method 3