南台灣農特產品運用於創新創意麵包之研究

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Title:	南台灣農特產品運用於創新創意麵包之研究 A Study on the Application of Innovative Creative Bread of Reqional Aqricultural Specicl Prodncts in Southern Taiwan 本研究用老袓宗天人合一的智慧，融入依節氣盛產的農作物，進行對應在十二個月分的麵包研發製作，如此一來既可以提升農產品利用率又可以滿足人體在不同季節所需要的食補。在純天然的麵包中，加入對應烘焙百分比30％以上的特色農產食材來呈現食材風味，山藥這款食材在攪打麵糰時會軟化麵筋讓麵糰不易成形，而苦瓜、紅蘿蔔要設法去除孩子們不喜歡的味道，在無數次試作、試吃後，終於完成本研究第三章配方表，這些配方表既可以提供烘焙業界多一些配方選擇，亦可以讓烘焙業餘玩家在家中操作。特色農產品所製作的麵包，委請碩班師長、同學們和食品系同學品嚐試吃並填寫由?美國烘焙學院?訂製的評分表。由評分結果得知”菁?冠軍米吐司”在香味、味道、組織與結構皆獲得最高分，証實了南台灣消費族群還是較偏好”米”製產品，對於麵包的選擇仍以”吐司”為主。 The goal of the study is to conduct the R&D of bread making. It is based on 24 solar terms and 12 lunar months, the wisdom of our ancestors. Additionally, by incorporating the seasonal crop into food making, one can meet the dietary needs for each season, as discussed in ancient literature. When a produce is mixed into bread dough and occupies more than 30% of the total ingredients, the natural flavors emanate and reveal themselves without overpowering the overall flavor profile. Chinese yam reduces the effect of gluten and makes the dough difficult to mold and hold its shape when kneaded. Additionally, an effort is made to remove the bitterness of gourd and carrot which children don't particularly find appealing. The table of the recipes in chapter 3 was ultimately accomplished after numerous trial-and-error. It provides not only one more option for the bakery industry but also helpful tips for amateur bakers. Students and teachers from the Food Department and Department of Recreation and Health Care Management were asked to try out the bread and fill out a scoring form including categories such as appearance, texture, and various other characteristics. It was customized by the American Institute of Baking (AIB). The results indicate that ";Jinglai Champion Rice Toast";scored the highest in the categories of fragrance, taste, organization, and structure. It is confirmed that the consumers in southern Taiwan still prefer ";rice";products. Lastly, when it comes to the type of bread, ";toast";wins the majority.
Authors:	駱宏平
Contributors:	休閒保健管理系張鳴珊謝峻旭
Keywords:	麵包
Date:	2020
Issue Date:	2022-10-21 10:29:41 (UTC+8)
Relation:	學年度：108， 107頁
Appears in Collections:	[Dept. of Recreation and Health-Care Management] Dissertations and Theses

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