| Abstract: | 本研究以市售活性麵筋粉(粗蛋白71.3%、水分6.83%、灰分0.57%)進行改良油炸麵筋球之產製程序,除水之外並分別以添加醋酸、維他命C和半胱 氨酸(Cysteine)的水溶液等製作麵筋糰。活性麵筋粉與水的最適混合調配比例、攪拌時間及熟成時間,分別是3:5、10min及0min。經由此種 程序,可得較佳的膨發體積(12.2.plmin.0.5mL/g)、適度的硬度(242.9.plmin.17.9g)及最高的接受度。以0.001M 半胱氨酸及10/sup -8/M醋酸溶液取代水於相同製程,可產製較高接受度之產品,膨發體積雖有增加但不顯著,油炸麵筋球之脆度卻顯著降低。以10/sup -5/M維他命C製作麵筋糰,對油炸麵筋球之接受度有所提升,膨發體積雖有增加但不顯著,對產品物性無顯著的影響。無論何種添加物,對產品之色澤均無顯著 的影響。以活性麵筋粉取代傳統使用之次級麵粉為原料,可大幅縮短製程時間。而少量添加物的使用可提升產品之整體接受度。Commercial vital gluten flour (crude protein 71.3%, moisture 6.83%, ash 0.57%) was used as raw material instead of clear flour to produce deep-fried gluten balls in this research. Optimum processes were also investigated. Water, acetic acid, ascorbic acid, and cysteine solutions were used to form gluten dough. The best mixing ratio, stirring time, and aging time as water was used were 3:5, 10 min, and 0 min, respectively. Deep-fried gluten balls made by this process with better sensory results, higher breaking force, and higher expansion volume. The deep fried gluten balls made by the addition of 0.001M cysteine or 10/sup -8/M acetic acid solution had better product acceptance but had lower breaking force. The expansion volume was increased but not significant. The addition of 10/sup -5/M ascorbic acid in gluten dough making resulted in better product acceptance but no significant effects on both product texture and expansion volume. The additions of acetic acid, ascorbic acid, and cysteine had no significant effect on the Hunter lab values (L, a, b) of products. The use of vital gluten in the production of deep-fried gluten balls reduces the procedure and improves the product quality. |
