麵包發酵之研究——以水果酵母菌為例

A Study on Selection of Fruit Yeast for Making Bread

目前台灣市售麵包為了縮短發酵時間、能保存較久或口感較好，常會添加乾酵母或化學添加物（改良劑），因此也使國人對市售麵包是否健康有所疑慮。若能使用天然發酵之酵母菌應可減低國人對市售麵包是否健康之疑慮。本研究以蘋果、葡萄、黑李等三種水果培養出可被麵包發酵利用之天然酵母菌，並將自然發酵出之天然酵母菌製成麵包。本研究於101年8月1日至10月30日間以進行發酵實驗，除分別使用三種不同水果外，配方、溫濕度及容器均控制為相同狀況。由本研究得知：三種直接發酵法；酵母菌培養液發酵最高峰時，時間均為25小時，中種發酵法；中種一次發酵，三種麵糰至第16至第18小時可達到最高點發酵高度，中種二次發酵，三種麵糰至第45至第47小時可達到最高點。三種水果酵母菌培養液產氣生成速率、麵糰發酵速率之體積測試及比容積測試以黑李最佳，葡萄次之，蘋果最後；酵母菌培養液產氣生成速率越快，其麵糰膨脹率越高。

The bread sold from bakery stores was usually added dry yeast or chemical additives to decrease the yeast fermenting time, to preserve longer, or to be tested better; people sometimes worry to eat unhealthy bread. If we can have good natural live yeast, people may release their worry. The purpose of this study is to ferment apples, grapes and plumes to select good fruit yeast to making bread. Beside fruits were different, the formula, containers, temperature and humidity were to control as the same. The period of this test was from August 1 to October 30, 2012. The three fruit yeast fermenting solutions went to the highest fermenting rates were 25 hours by Straight-Dough Method, 16 to 18 hours by the first stage of Sponge-Dough Method, and 45 to 47 hours by the second stage of Sponge-Dough Method. The sequences of the three fruit yeast fermenting solutions were plumes, grapes and apples for the bubble fermenting rates, dough fermenting rates of volume test and specific volume test. The quicker formatting bubbles were from yeast fermenting solution, the higher expansion was the dough.