Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/52124
標題: Aspergillus niger 於酸麵糰製作麵包生長模式之探討
The Investigation of Aspergillus niger on Sourdough Bread
作者: 黃洛琪
Huang, Lo-Chi
關鍵字: 酸麵糰
sourdough
天然酵母麵包保存期限
抑制黴菌
sourdough bread
shelf life
mold inhibition
出版社: 食品暨應用生物科技學系所
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摘要: 酸麵糰(soudough),為傳統麵包製造之生物膨發劑,酸麵糰微生物生態以酵母及乳酸菌為主。應用於麵包製造上,有改善質地、增加風味、提高營養價值等功能性。酸麵糰具增加保存期限效果雖早已有文獻提出,但僅有稀少文獻將延長保存期限之效果予以定量,本實驗之目的在於建立科學化方法判讀麵包黴菌生長之數據,並以此預估保存期限,證明酸麵糰麵包具有增加保存期限之效果。 本實驗以自製吐司、商業酸麵糰吐司、自製酸麵糰吐司與市售吐司為樣品,接種或不接種黴菌孢子,進行恆溫恆濕培養,於一定的時間點內,將之取出掃描,掃描取得之影像以專業繪圖軟體Photoshop CS3及影像分析軟體Image J分析,並計算黴菌生產產孢面積於吐司之覆蓋百分率,所得之數據以方程式Y=a+100/(1+exp(k(X-b))分析。 商業酸麵糰經液種培養24小時,酵母菌量約105 CFU/ml,乳酸菌可達108 CFU/g,乳酸濃度達152 mg/ml;相較於自製酸麵糰,需經添粉反覆發酵,於第五次添粉才可達相似菌量。吐司製作過程中,自製酸麵糰之總發酵時間較商業酸麵糰多兩小時,烤焙後二者乳酸及醋酸濃度相似。 接種103或104黴菌孢子濃度,商業酸麵糰吐司與自製酸麵糰吐司之k值絕對值皆小於自製吐司,顯示二者具抑制黴菌生長能力;自製酸麵糰吐司與商業酸麵糰吐司預估時間黴菌生長產孢之起始時間點皆晚於自製吐司,顯示二者皆具抑制黴菌孢子發芽產孢之能力,而以自製酸麵糰抑制力最佳,其生長起始點可延至97.69小時。而自製酸麵糰吐司之抑制黴菌孢子萌芽生長之能力較好的原因可能來自於自製酸麵糰經長時間發酵,由微生物代謝出較多量或抑制能力較好的抑制黴菌生長物質。因此由本實驗可知酸麵糰製成之麵包確實具有延長保存期限之功效。
URI: http://hdl.handle.net/11455/52124
其他識別: U0005-1408201311234600
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