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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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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。

其他識別: U0005-1408201311234600
Appears in Collections:食品暨應用生物科技學系

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