行政院農業委員會台南區農業改良場   研究彙報第62號

 

國產米穀粉研磨技術對烘焙品質影響之研究

陳曉菁、楊藹華、王仕賢

摘  要

  陳曉菁、楊藹華、王仕賢。2013。國產米穀粉研磨技術對烘焙品質影響之研究。臺南區農業改良場研究彙報62:74-86。

  為了擴大國產米食之利用,將米穀粉替代麵粉製成米麵包烘焙產品,提高稻米加工之多元化應用,本研究利用水稻品種臺南11號(TN11)、臺南14號(TN14)、臺南15號(TN15)、臺稉2號(TK2)和臺稉9號(TK9)等國產米為原料,探討米穀粉以乾、濕研磨方式,篩網之孔徑40 mesh、80 mesh、120 mesh及200 mesh下,以固定比例之米穀粉製作米吐司麵包,並調查米穀粉之粒徑大小、色澤和澱粉損傷程度,對米烘焙品質之影響。試驗結果顯示,白米穀粉之粒徑愈小者,也就是米榖粉色澤愈白,其W.I.值愈高;糙米穀粉則色澤較深且偏紅、黃色,其W.I.值愈低。乾、濕磨粉之損傷程度,粒徑小損傷程度高,且乾磨粉之澱粉損傷程度較濕磨粉為高,不論乾、濕磨粉均以TK9在40 mesh(2.71%、1.82%)為最低, TK2以200 mesh(18.8%、5.74%)為最高;綜觀上述研磨方式對米吐司麵包烘焙品質,乾磨粉製成之米吐司麵包膨發高度優於濕磨粉,且粒徑大小及不同品種間差異不大,以TN11和TK2製成米吐司麵包之品質較為佳,縱觀米吐司麵包之外觀圖和剖面圖中清楚得知,乾磨處理之米穀粉以TN11的烘焙品質與100%高筋麵粉之對照組相近,烘焙品質膨發狀況極佳,可作為米穀粉產業化應用之參考。

關鍵字:米榖粉、粒徑大小、澱粉損傷程度、米吐司麵包
接受日期:2013年11月11日


The Effects of Milling Methods on Baking Quality for Domestic Rice Flour

Chen, H. C., A. H. Yang and S. S. Wang

Abstract

   In order to increase the consumption of domestic rice and enhance the multi-purpose of rice, the station used rice flour as a substitute for wheat flour in making of rice bread. This study used domestic rice varieties TN11, TN14, TN15, TK2 and TK9 as the raw material. The baking quality of dry-milled and wet-milled methods, different powder particle sizes of 40 mesh, 80 mesh, 120 mesh and 200 mesh are examined. By using the same proportion of rice flour; the effect of rice flour particle size, color and damaged starch on bread-making quality were also investigated. The results showed that white rice flour with smaller particles and whiter color, the whiteness index (W.I.) is higher. Brown rice flour with smaller particles and deeper red / yellow color, the W.I. is lower. Small particle size cause higher level of damage while milling, and dry-milled causes higher starch damage than wet-milled. TK9 rice variety with 40 mesh (2.71%, 1.82%) caused the lowest level starch damage for both wet and dry milling, and TK2 with 200 mesh (18.8%, 5.74%) was the highest. As a summary, the baking quality of rice toast made from dry-milled rice flour is higher than those of wet-milled, with little difference between particle size and variety. The highest quality of rice bread was made from TN11 and TK2 varieties. The baking quality of dry-milled TN11 rice is close to that of the 100% wheat flour.

Keywords: Rice four, Particle size, Damaged starch, Rice toast bread
Accepted for publication: November 11, 2013


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