固體與液體油脂對麵糰及麵包品質影響之研究

Research on the effects of solid fats and liquid oil on dough and bread Properties

固體與液體油脂可增加麵糰可塑性及操作方便性，烘焙工業上常用的油脂包括奶油、豬油、植物油、酥油及瑪琪琳，添加油脂的目的可增加麵包風味及口感、延長保存期限及產生更柔軟麵包組織。本實驗將固體油與液體油分別以0%、5%、10%、15%及20%添加於麵包製作中，測試其麵糰發酵體積、麵包成品之質地剖面分析、色差分析及儲存試驗，以瞭解不同油脂對麵糰及麵包物化性質之影響。實驗結果顯示，固體油脂較液體油脂具更佳之烘焙特性，其中添加15％固體油脂在麵糰發酵體積、成品比體積明顯大於其他油脂添加組別，也明顯大於液體油脂。在麵包組織柔軟度方面，以固體油脂製作之麵包較液體油脂麵包更為柔軟，其中又以15%油脂添加量所製作之麵包最為柔軟。

Fats and oils used in most doughs to increase the plasticity or workability Common commercial shortenings include butter, lard, vegetable oils, processed shortenings, and margarine. For most baking purposes, desirable characteristics include bland or pleasant flavor, long storage life; and good shortening power, or ability to weaken and lubricate the structure of baked products to produce tenderness. In this study, the dough and bread properties with different fat/oil compositions (0%, 5%, 10%, 15% and 20%) were evaluated by the measurement of the dough fermentation volume, bread specific volume, texture profile analysis, color and storage test. Results indicated that solid fat showed better bread properties than liquid oil. Compared with 15% oil, dough with 15% fat showed significantly higher bread specific volume and softness.