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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/8989


    標題: 開發高粱應用於傳統中式食品研究
    Application and Research of Sorghum in Traditional Chinese Food
    作者: 宋文杰
    貢獻者: 餐旅管理系
    行政院農業委員會
    關鍵字: 高粱
    糯米
    年糕
    麻糬
    澱粉回凝
    Sorghum
    Waxy Rice
    Neinkau
    Mochi
    Retrogradition
    日期: 2003
    上傳時間: 2008-11-21 10:35:00 (UTC+8)
    摘要: 本研究以麻糬貯存期間硬度改變來探討不同比例及品種之高粱穀粉添加,對麻糬質地老化之影響。選用雜交台中5號高粱及金門9號高粱添加不同比例之穀粉於濕磨糯米粉,及添加微量發芽高粱穀粉製作麻糬,探討麻糬於室溫、5 ℃及-28 ℃貯存期間質地硬度變化。新鮮麻糬以不添加高粱穀粉質地最軟,貯存期間質地變硬速率最慢,金門9號高粱含高量酚類,但並未能延長麻糬保存期限。麻糬置於5 ℃貯存會加速質地硬化;麻糬以-28 ℃貯存再自然解凍可延長產品保存期限。
    The firmness change of mochi with the addition of sorghum was studies. Five and Ten percent of kimman #9 sorghum flour were mixed into wet milled waxy rice flour to make mochi. Their firmness were examined at three different storage temperature (28℃, 5℃ and ﹣28℃). Mochi made from waxy rice flour was softest than the groups of sorghum flour addition. And its staling rate was less than other groups. Mochi stored at 5℃ accelerated its texture becoming firmer, mochi could be preserved longer and its texture changed less at -28℃.
    關聯: 計畫編號:92農科-5.1.4-糧-Z1(20)
    Appears in Collections:[餐旅管理系] 委託研究計畫

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