| 摘要: | 市面上在製作麵包或中式麵食時，大都使用乾酵母來發酵麵糰，而天然酵母是指利用天然的穀物、水果等作為培養源，將自然界的微生物培養成適合製作麵包的菌種來發酵麵糰。因天然酵母中富含各種野生酵母、乳酸菌、醋酸菌或麴菌等，在發酵時會產生有機酸，賦予麵包獨特的酸味及風味，且具有延緩老化、改善麵包體積、質地的特性。但天然酵母的培養過程較長，且發酵的狀態會隨著原料的性質、培養酵母的時間、溫度、場所等改變，因此，本研究先分析燒餅粉的基本性質，而後使用燒餅粉和添加酒種來製作具酒香味且口感佳的發麵燒餅，最後分析其品質特性。
研究結果顯示，燒餅粉在基本成分分析上蛋白質與納含量與市售中筋麵粉差異最大。而在培養源選用上，由酒種發酵液之菌數分析，發現以圓糯米為基質的乳酸菌和酵母菌生長情況最佳，而在酸麵糰之菌數比較顯示酒種酵母的發酵力較乾酵母來得弱。在pH值和滴定酸的測量發現，酒種發酵液的pH值會隨著培養酒種的時間增加而下降；而滴定酸則因pH下降而增加。由快速連續黏度進行糊化黏度性質分析得知，除糊化溫度外，其餘中筋麵粉的黏度都大於燒餅粉的黏度，且具有顯著差異。而在麵糰特性上燒餅粉比中筋麵粉的麵糰來得柔軟、筋度也較低，且較不耐機械攪拌。酒種燒餅隨著酒種酵母的添加量和發酵時間增加，都會使成品比容積上升。發麵燒餅外皮顏色隨著水分、酒種酵母和發酵時間的增加，顏色越淺，硬度與咀嚼度也隨之降低。在貯藏性試驗上，酒種酵母發麵燒餅會隨著儲藏時間增加而其硬度、咀嚼度跟著升高。官能品評上，使用本研究配方之酒種的燒餅的各項品評分數較高，故建議使用本實驗配方來製作酒種天然酵母發麵燒餅，對一般消費者來說接受度最高、品質也較佳。
The dry yeasts usually are used in dough fermentation for various types of breads and Chinese wheat products. Sourdough can be applied in traditional fermented dough to manufacture types of traditional Chinese wheat products, and it contains many natural types of yeast including wild yeasts,Lactobacillus, acetic acid bacteria, and Aspergillums, and it yields great quantities of organic acids. Wheat products made from sour dough not only lead to unique sour taste, flavor, and good mouthfeel, but also natural yeasts can suspend retrogradation, increase formation volume, and improve textural property. However dough formation with natural yeasts is a time-consuming processing, and formation statuses vary with raw materials, cultivated times, and cultured temperatures. Therefore, this study analyzed the basic properties of Chinese flat breads flour and used wine yeasts to produce a traditional Chinese wheat product, shaobin, with unique wine flavors and textural property to analyze its quality characteristics. Our results showed that the basic composition of Chinese flat breads flour and all-purposr wheat flour are different. Use glutinous rice to make fermentation solution is better than other rice. The pH values and total titrate acidic of fermentation solutions increased with wine yeast cultivation times increased.By the RVA viscosity of the continuous nature of paste will be analysis, in addition to the gelatinization temperature, the viscosity of all-purposr wheat flour is greater than the viscosity of Chinese flat breads flour, and a significant difference. In farinographic properties Chinese flat breads flour dough is more soft, compared with no resistance to mechanical agitation than all-purpose wheat flour . Chinese flat breads flour with the addition of wine yeast and fermentation time increased, the volume will increase more than the finished product. Baking color as water, wine yeast and fermentation time increases, the more light color, hardness and chewing degree decreases. In the storage test, the wine yeast Chinese flat breads flour will be increased with storage time of its hardness, along with increased degree of chewing, tasting functional.Recommend to make use of the experimental formula of wine yeasts Chinese flat breads , for the average consumer acceptance of the highest quality is better. |
