发酵面种法对土司面包质地及风味的影响-经国管理暨健康学院.doc

101年度經國管理暨健康學院補助教師校內研究 計畫申請書 計畫名稱：發酵麵種法對質地及風味的影響The influence of Pate fermentee dough addition 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：101.3.19.發酵麵種法對質地及風味的影響，其被咀嚼至可吞下所需的力最多土司之麵包揮發性化合物之萃取揮發性化合物麵包製作、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. Key words : bread making、Pate fermentee 文獻探討 （，））製作流程：（，）秤料→攪拌→秤料→→基本發酵→分割、滾圓→中間發酵→整型→最後發酵→烤焙→冷卻 1.正確秤料 2.： 3.基本發酵：.分割、滾圓中間發酵：，成2.5圈鬆緊度相同，接口捏緊並使麵糰與模型同。最後發酵：0分鐘，模型。 .烤焙控制攪拌完畢後的麵溫度為26℃是必須的，避免雜菌同時生長，致麵糰味道不正要對配方中各種成分，材料的溫度、室內溫度及機器摩擦溫增高溫度加以適當的控制。一般材料的溫度因受室內溫度的影響，人為能調控的只有水的溫度。 直接法A.首先計算機器摩擦溫 機器摩擦溫的算法= 攪拌後的麵糰溫度 × 3 室內溫度+麵粉溫度+水的溫度） B.直接法麵糰適用水溫=（攪拌後麵糰理想溫度×3）（室內溫度+麵粉溫度+機器摩擦溫度）求出適用水溫後，若適用水溫比自來水溫高，直接將自來水加溫至適用水溫之溫度，即可加入麵糰中攪拌；若適用水溫比自來水溫溫度低，則需使用冰塊或碎冰以降低水溫。 C.應用冰量之求算： 實際應用水量＝水的總量應用冰量 在實用麵包製作技術（民86）一書中提及：製作一個好麵包的最重要兩步驟為攪拌與發酵，分別25％、70%的責任。由此可見麵糰的發酵程度影響麵包品質至極，因此能控制好發酵此步驟，便能製作出好麵包。軟式麵包配方Formula of Soft Bread材料名稱 ％ 高筋麵粉 100 總水量 60-67