2004-01-012024-05-14https://scholars.lib.ntu.edu.tw/handle/123456789/657557摘要：近年來，由於糯性小麥的育種成功，許多研究者著手進行糯性小麥粉於傳統麵食 製作之研究，以期開發糯性小麥之應用性。仿間也盛行添加米穀粉於麵食製品 ，認為可以改善產品之貯存品質。同時亦配合燙麵及低溫長時發酵方式製作與生 產，以達到改善產品質地與貯存品質之目的。因此，添加糯性澱粉於麵食製品時 ，其對麵糰性質之影響，製程條件該如何調整，其影響麵食製品品質之機制為何 ：添加糯性米穀粉或糯性小麥粉於麵食製品時對麵糰與麵食製品品質影響之比較 與燙麵及低溫長時發酵對麵糰之作用機制均是必須要加以瞭解的。 因此，本計劃主要目標為探討糯性米穀粉添加對燙麵及低溫長時間發酵麵糰性質 及產品質地之影響，以期能了解麵糰及產品質地最適之直鏈澱粉/支鏈澱粉比例及 相對配方之調整，並探討燙麵之機制及影響。(1)暸解燙麵對麵糰性質及產品品質 之影響機制。 (2)暸解糯性澱粉性質對麵糰性質及產品質地之影響機制。 (3)建立以糯性米穀粉添加及燙麵與低溫長時間發酵製程來改善麵製品品質之技術 。 <br> Abstract: Recently, waxy wheats have been sucessfully breeded and looking for their applications in wheat products will be the major work in the future. The waxy rice flour has also been added in traditional Chinese wheat products or western bakery products in practices to improve their easting and storage quality. The combined method of using pregelatinized wheat flour dough and retard dough method has been used by manufacturers and good quality of products have been claimed. However, little research work has been performed to understand the effects of waxy rice flour (i.e. amyopectin), pregelatinized wheat flour dough and retard dough on the dough properties and eating and storage quality of products. Therefore, the purposes of this project are to study the effects of pregelatinied wheat flour dough, waxy ruce flour and retard dough on the quality of steamed bread as aspects in dugh property, eating and storage quality. 3米穀粉燙麵糰低溫長時發酵麵糰rice flourpregelatinized flour doughretard dough