添加卡德蘭膠對吐司與麵包屑品質的影響.PDFVIP

遠東學報第二十八卷第一期 中華民國一百年三月出版 添加卡德蘭膠對吐司與麵包屑品質的影響 The Effects of Adding Curdlan on Quality of Toast and Bread Crumbs 許秀華 台南應用科技大學餐飲系副教授 黎玉璽 台南應用科技大學生活應用科學研究所碩士生 摘 要 本研究的目的在應用卡德蘭膠的特性，探討其對吐司與麵包屑品質的影 響。添加0.5~3%卡德蘭膠於吐司中其質地較控制組柔軟，所製成之麵包屑經 170℃油炸2 分鐘，並分析麵包屑品質包括:色澤、吸油率 裹粉率與質地，結 果顯示隨卡德蘭膠添加量的增加，其所製成之麵包屑的吸油率愈低，油炸後 的硬度愈高，在油炸後麵包屑的色澤明亮度(L 值) 比市售與控制組高(p ＜ 0.05) ，但在裹粉率上則無顯著差異性。卡德蘭膠的添加在對油炸麵包屑的質 地影響上，未能像市售麵包屑一樣硬脆，但卻能顯著降低吸油率(p ＜0.05) ， 且以添加量為3%的效果為最佳。 關鍵詞 ：麵包屑、卡德蘭膠、吸油率 69 遠東學報第二十八卷第一期 中華民國一百年三月出版 Hsiu-Hua Hsu, Associate Professor, Department of Food and Beverage Services, Tainan University of Technology Yu-Hsi Li, Graduate Student, Department of Applied Science of Living, Tainan University of Technology Abstract The purpose of this study investigates the effect that of curdlan for the quality of toast and bread crumbs. Toast which adding 0.5-3% curdlan were softer than controlled treatment. The bread crumbs which add 0.5-3% curdlan and made by 170 C degree oil fried within 2 minutes and analyze the quality of bread crumbs for color, oil uptake, pick-up values and texture. The result illustrates the more adding curdlan contents have the less oil uptake and the higher the hardness. The brightness of fried bread crumbs is higher than the commercial market and controlling treatment (p ＜0.05), but there were no significantly