2003-01-012024-05-14https://scholars.lib.ntu.edu.tw/handle/123456789/657517摘要：本研究以區面反應實驗設計法（RSM）進行糯性米穀粉添加於饅頭時對麵團流變性質之研究探討。經由試驗之結果得到影響因子迴歸方程式，得以依此方程式進行活性麵筋及加水量之配方調整，以得到良好外觀及貯存品質之添加糯性米穀粉饅頭。結果顯示，麵糰之抗拉伸性(Rmax)與加水量呈顯著負相關，而與活性麵筋添加量呈顯著正相關，而麵糰之拉伸性（E）與加水量呈顯著正相關，但與糯性米穀粉添加量呈顯著負相關。當添加10％糯性米穀粉者，調整其Rmax/E為2.4及3.2之組合，具有良好之外觀及貯存品質，尤Rmax/E＝2.4者其硬度小於未添加者。當添加20％糯性米穀粉者，調整其Rmax/E為2.4及3.2之組合，則具有良好之外觀及貯存品質，尤Rmax/E＝2.4者其硬度小於未添加者。<br> Abstract: Response surface methodology design was used to invistage the effect of waxy rice flour, vital gluten, and water on the dough properties of steamed bread. The eating quality and storage quality of reformulated steamed bread were alsoevaluated. The results indicated that the resistant to extensibility (Rmax) of dough was negatively correlated with the amount of water absorption, while it was positively correlated with the amount of vital gluten. The extensibility (E) of dough positively correlated with the amount of water absorption, while it was negatively correlated with the amount of waxy rice flour.糯性米穀粉活性麵筋加水量麵糰性質饅頭貯存品質waxy rice flourvital glutenwater absorptiondough propertysteam breadstorage quality