2001-01-012024-05-13https://scholars.lib.ntu.edu.tw/handle/123456789/654777摘要：本計畫擬以山藥乾燥粉末製成鬆餅類（煎鬆餅 pancakes、崋富鬆餅waffles）預拌粉，供應家庭、餐廳、食品賣場、速食店、農特產品中心或甚至攤販，在經簡單的烹調步驟即可食用或販售。 計畫初期以尋找影響鬆餅成品品質的指標，做為製作流程的監控與調整的依據，為主要的工作重點。同時以不同加熱與乾燥方法製作冷凍、熱風、滾筒乾燥的熟粉與生粉，並分析其復水、糊化與黏稠物理特性，做為取代鬆餅預拌粉中的低筋麵粉的評估因素。在瞭解鬆餅與山藥粉末的指標性特性後，即進行山藥鬆餅預拌粉配料與製程和成品品質的評估試驗，以調節麵糊黏稠度與擴散性與發粉二氧化碳氣泡滯留速度，來控制鬆餅組織質地。最後則是利用配料中其他添加物的改變來修飾山藥鬆餅品質質地，來增加成品的嗜口性，並評估山藥鬆餅預拌粉的貯藏安定性。 藉由山藥鬆餅預拌粉的製作，預期對本地產山藥烘焙的加工性質有基本的瞭解。並藉由預拌粉的製作解決山藥產期集中、保鮮時間有限、鮮食時處理麻煩、乾燥切片與粉末應用範圍未廣泛的現況，促進山藥的消費，期望消費者能方便的因山藥的保健功效而受惠。 <br> Abstract: The goal of this project is using yam flour to replace soft wheat flour in pancake and waffle mixes. The yam pancakes and waffles can be easily prepared from the mixes and consumed in homes, restaurants, fast-food stores, convenient store, agricultural product retail store, and food-stand. Finding quality index of pancake and waffle is the access to monitor and adjust the quality changes of the products with replacing the soft wheat flour with yam flour. Six different yam flour, raw and pregelatinized freeze-, hot-air-, and drum-dried yam flour, will put under the test for their rehydration, viscosity, and spreading properties and will be using to replace soft wheat flour. These will be examined that the rheological properties of the batter made from the different yam flour and the retention ratio of carbon dioxide air bulbs in the batter. The results of the examinations will be used as evaluating tools to adjust the texture and shape of the products. The final portion of this project is to modify the eating qualities of the products by adjusting the additives in the ingredients of the mixes. The shelf life of the mixes will be also evaluated. The development of the yam pancake and waffle is to increase the consumption of yam without suffering the tedious preparing process. It is our hopes that the physiological active components in yam can benefit the well-being of the people in Taiwan.薯蕷山藥煎鬆餅預拌粉Dioscoreayampancakesmix