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    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/25260

    標題: 不同品種甘藷粉特性及對麵糰攪拌性質之影響
    Characteristics of a Variety of Sweet Potato Flours and Their Effects on Mixing Dough Properties
    作者: 曾國書
    貢獻者: 餐旅管理系
    關鍵字: 甘藷
    Sweet potato
    日期: 2010-08
    上傳時間: 2012-05-23 15:49:04 (UTC+8)
    摘要: 本研究以三種台灣產甘藷(台農57號、66號及73號)製成甘藷粉,測量粉體性質,並分別以5%、10%、20%及30%取代率取代中筋麵粉,製成組合麵粉進行麵糰攪拌性及吹泡性試驗,以了解甘藷粉添加對麵糰性質的影響。研究結果顯示粉體密度以台農57號最高(1.37 g/立方公分)、台農66號最低(0.99 g/立方公分),水溶性指標亦是台農57號最高(14.46)、台農66號最低(7.72),但吸水性指標則以台農57號較小(4.05);隨著甘藷粉取代率增加,台農57號組合麵粉之麵糰吸水量略為減少,而台農66號及台農73號組合麵粉之麵糰吸水量則有增加趨勢。不同品種甘藷所調製的組合麵粉之麵糰擴展時間(PT)與攪拌穩定時間(ST)均下降,而麵糰彈性指數(M.T.I.)與下降指數(T.M.D.)則明顯增加。隨著不同品種甘藷粉之取代率增加,導致麵糰之抗延展性(P值,tenacity)上升,延展性(L值, extensibility)下降以及P/L逐漸上升,P值在141~199(mm-H2O),以台農57號影響最明顯,L值介於54~34(mm),以台農57號5%最高,台農73號10%最低,W值(deformation energy)則隨取代率之增加而增加。
    Three varieties of Taiwan produced sweet potato (TN57, TN66 and TN73) were processed into flours for analysis of their characteristics, and theses three sweet potato flours were added into wheat flours with 5%, 10%, 20% and 30% substitution ratios for investigation of their effects on dough properties, including Farinograph and Alveograph. The results showed that, for the density, TN57 had the highest value (1.37 g/cm^3), while TN66 showed the lowest value (0.99 g/cm^3). TN57 also exhibited the highest value (14.46) while TN66 showed the lowest value (7.72) in terms of water soluble index (WSI). On the other hand, for the water adsorption index (WAI), TN57 presented the lowest value (4.05). It was also found that as the substitution ratios of sweet potato flour increased, the water absorption of dough with TN57 decrease slightly, but water absorption of dough with TN66 and TN73 increased. The peak time (PT) and stable time (ST) of sweet potato dough all decreased, but M.T.I. and T.M.D. of dough increased, no matter which kind of sweet potato was used. In addition, as the substitution ratios of different sweet potato increased, the tenacity (P) of dough increased, extensibility (L) decreased, and P/L increased gradually. P values were between 141~199 (mm-H2O), and the dough with TN57 showed the greatest effects. L values were 54~34 (mm), and the dough with the 5% TN57 flour had the highest value while the dough with 10% TN43 flour had the lowest value. W value (deformation energy) increased as the substitution ratio increased.
    關聯: 台灣農業化學與食品科學 48(4):p.173-181
    Appears in Collections:[餐旅管理系] 期刊論文

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