| 摘要: | 巧克力大理石餡是烘焙麵包餡料中，比較特殊的餡料之ㄧ，具有濃郁之巧克力口味、色澤以及壓延可塑性能，深受烘焙業者的喜愛。本研究旨在「三種米穀粉對巧克力大理石餡品質之探討」以不同米種製作巧克力大理石餡，並應用米穀粉的特性製作成具備與麵糰壓延物性相似之功能，便於機械延壓整形。本實驗分別以臺中秈17號 (TCS17) 、桃園3號 (TY3) 、臺中糯70號 (TCW70) 為米榖粉原料製成三種巧克力大理石餡樣品。藉由資深烘焙專家以官能觸覺和評析找出最適摺疊壓延條件和最適之米種。結果顯示以TCW70米穀粉製作巧克力大理石餡成品整體接受性最高。
本研究採以物性測定、水活性測定、酸鹼值測定、色差分析與TPA測定分別以0、1、3、7天取樣進行各項質地分析，藉此了解貯存過程對品質的影響。結果顯示，測得巧克力大理石餡 (Chocolate marble paste) (CMP) 與市售樣本 (Commercially available samples) (CAS) 之水活性分別為0.94 (Aw) 與0.92 (Aw) ，兩者並無太大差異。酸鹼值以CMP (7.08) 高於CAS (6.35) ，顯示CMP之pH呈現中性，較易引起產品微生物之污染及生殖不利於貯存。貯存7天後CMP的色差測定值（L值）為21.48、（a值）為3.81、（b值）為2.48，其亮度皆比CAS為暗。以TPA質地貯存分析隨著時間延長對CMP之質地測定其硬度、膠性、咀嚼性等雖有增加，但仍在機械摺疊壓延實作之可接受範圍。綜合以上結果TCW70米穀粉所製成之巧克力大理石餡，在加工應用性上具有可塑功能，將可提供烘焙業之應用及推廣。
Chocolate marble paste is one of quite special stuffing of baking bread. Strong chocolate flavor, color and extensional waxiness are baking industry’s favorite. This study aims to produce chocolate marble paste with different kinds of rices based on “Discussion of three kinds of rice flour on chocolate marble paste quality”, and apply property of rice flour to produce similar function to extensional property of dough easily for mechanical extensional reshaping. This experiment used rice flour material No.TCS17, TY3 and TCW70, respectively to produce three samples of chocolate marble paste. The best extensional condition and the most appropriate rice material is found by senior baker’s sense of touch and analysis. The results show the highest overall acceptance for TCW70 to produce finished product of chocolate marble paste.
This study conducted various texture analysis by sampling in 0, 1, 3 and 7 days, respectively, based on property measurement, water activity measurement, pH measurement, chromatic difference analysis and TPA measurement, to understand influence of storage process on quality. The result shows that water activity is 0.94 (Aw) and 0.92 (Aw) between CMS (Chocolate marble paste) and CAS (Commercially available samples), both of which have no big difference. pH of CMS (7.08) is higher than that of CAS (6.35), indicating neutral pH of CMS that microbes contamination and pollution occurred in the products are bad for storage.Chromatic difference measured values of CMS after 7 days storage show L value 21.48, a value 3.81 and b value 2.48, and brightness of CMS is darker than that of CAS. Analyze TPA texture storage to measure CMS texture as time extends that hardness, colloidality and chewiness are even increased but still in acceptable range of mechanical extensional practice. In general, chocolate marble paste made by TCW70 rice flour has waxiness in processing application, which is helpful for application and promotion in the baking industry. |
