市售蛋餅皮的物理質地特性

Physical and Textural Properties of Commercial Oriental Pancake

本研究以市售7 種蛋餅皮為對象，探討5 種一般蛋餅皮和2 種全麥蛋餅皮的物理質地特性，並分析冷藏於4 ℃2 天的產品品質變化。測量項目包括餅皮之水分含量、油脂含量、水活性、厚度、色澤、回凝熱性質、表面黏性、韌性、延展性和切割韌性。並藉由主成分分析描述其不同來源之蛋餅皮間的品質差異。市售蛋餅皮的水分含量為39.3~51.1%，油脂含量為0.89-5.69% （fb），水活性為0.97~0.99，餅皮厚度為1.2~1.7 mm，而色澤以全麥蛋餅皮較深。對質地特性而言，蛋餅皮的表面黏性、韌性、延展性和切割韌性分別為48~2341 g、193~301g、10.6~27.5 mm 和61~154 g。全麥蛋餅皮除色澤外，其他參數大多介於一般蛋餅皮參數範圍內。與原樣品比較，冷藏2 天的部分蛋餅皮之表面黏性、韌性、延展性和切割韌性會下降。由PCA 分析，前兩個主成分可以解釋69.5%的總變異。第一主成分中以水活性、韌性、延展性和厚度貢獻最多；第二主成分以水分含量、粗脂肪含量和切割韌性貢獻最多。7 種市售蛋餅皮中，樣品C 的厚度最薄，延展性最大。

The purpose of this study was to compare the physical and textural properties of sevencommercial oriental pancakes (i.e. 5 plain pancakes and 2 whole wheat pancakes) stored at 4℃ for0 and 2 days. The properties of oriental pancakes were examined with water content, fat content,water activity, thickness, color, retrogradation thermal properties, surface stickiness, toughness,extension, and cutting toughness. The principal component analysis (PCA) was applied todiscriminate these commercial products.The physical parameters of water content, fat content,water activity, thickness of oriental pancakes were 39.3~51.1%, 0.89~5.69% (fb), 0.97~0.99 and1.2~1.7 mm, respectively. The textural parameters of surface stickiness, toughness, extension, andcutting toughness of oriental pancakes were 48~2341 g, 193~301 g, 10.6~27.5 mm and 61~154 gw,respectively. The whole wheat pancakes with the darker color had values inside the range of otherparameters of plain pancakes. Storage at 4 ℃ for 2 days caused decrease in some texturalparameters of stored samples. PC1 and PC2 accounted for 69.5% of the total variance in the dataset. Furthermore, PC1 was mainly contributed to by water activity, toughness, extensibility andthickness; and PC2, by water content, fat content and cutting toughness. Among the analyzedsamples, Sample C with the least thickness had the highest extension.