Study on Preparation and Factor of Quality of Pancake

Abstract

鬆餅（Pancake）為近年來國人喜愛的早餐食品之一，其製作是以麵粉、膨發劑、糖粉及水為主要材料，利用麵粉的筋性及膨發劑製成外觀、質地、品評接受性佳之榖類烘焙製品。本研究擬針對不同原料（麵粉、膨發劑）及煎烤條件（溫度、時間）對品質之影響進行探討，另外使用反應曲面模式進行鬆餅（pancake）最適製作條件之探討，深入了解鬆餅（pancake）原料及煎烤條件與品質相關之影響因子，以期能建立完整資訊。實驗結果如下： 麵粉筋性（蛋白質含量）越高會增加製品之硬度、彈性，水分含量隨著筋性增加而有下降之趨勢，在色澤方面則隨筋性增加L值增加，a值及b值（彩度）下降。 使用不同種類及比例之膨發劑，隨著膨發劑種類及比例不同對於產品體積、色澤、硬度及彈性有不同的影響；在單一膨發劑方面，使用碳酸氫銨（NH4HCO3）所製成產品之體積最大，產品質地最為鬆軟，色澤方面則以碳酸氫鈉（NaHCO3）所製得之產品L值最低，若使用含量較多的碳酸氫銨及碳酸氫鈉時，會由於其所殘留之鹼味過重，使其在品評接受度方面評分降低；在混合膨發劑方面，由於酸劑會中和過多之鹼，使產品之體積、彈性及品評接受度均趨近於市售混合膨發劑（泡打粉）所製得之產品。 在煎烤條件（溫度、時間）對於鬆餅（pancake）品質的影響方面，隨著煎烤溫度提高及時間之延長，產品之孔洞數、體積、硬度及彈性均呈增加趨勢。高溫長時間加熱易造成水分及氣體喪失，致使外觀及質地形成多孔性，並使產品色澤L值下降，a值、b值及彩度呈上升趨勢。 實驗中以反應曲面模式探討鬆餅（pancake）最適製作條件，結果顯示添加水量在110-120 %，並且以200℃之煎烤溫度下煎烤140秒可得到品質好、喜好程度較高之鬆餅（pancake）成品。

Pancake is one of the favorite and popular desserts in Taiwan. It is made up of wheat flour, leavening agent, powder of sugar and water , use the protein of wheat and leavening agent to emerge the good cereal baking product in the appearance, quality and sensory overall acceptability. This study was to research into the effect of different ingredient and baking conditions (Beating temperature and time) on the qualities. On the other hand, response surface methodology experiment design was used to determine optimum produce conditions for preparation of pancake. The results were as follows. The protein, hardness and elasticity and Hunter L value of wheat flour was increased, and the moisture content a value and b value decrease. A kind of the leaven agent and ratio was different; the factor of the volume, color, hardness and elasticity affected the quality in the pancake. Using the single leaven agent, the ammonium bicarbonate made the large volume, loose and soft. The sodium bicarbonate caused the Hunter L value and the sensory overall acceptability was lower than others; mixed the acidity agent counteracted to over alkalinity, let the product was near the commerce leaven agent in the sensory evaluation parameter. The baking conditions were important factors that would influence the pancake. With the baking temperature and time increased, the vent number, volume, hardness and elasticity. The high temperature and long time treatment might cause the water and gas run off and it might cause the observation and texture like the sponge. With baking times increased, Hunter L value descended and both of a value and b value increased. Response surface methodology experiment design was used to determine optimum produce conditions for preparation of pancake in this study. The results of this part showed that the optimum produce conditions of pancake were water addation 110-120 %, baking temperature 200℃and baking time 140 sec.