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1 ~k¼ wºh v o h Ñ!! 171 q 2012 pp zg s d r k d Í ² Ôp*! **! *** î u Â i¹f t mç ÃÂÉ uâ s åž u 2 p }}i¹ ñ e u f à starter u f t m Þ n ³e t m}ï ³ ý åž ñ e Â } 27lÂ 5 fn ð e ¾ À Â 5 f ñ e Â d n 5.7 e 5.9 ñ f k Â } à Â uà eñ f t m h d mi¹ ei¹ 50% wt/wt e 30% wt/wt Âi nk t à hâ 0.4% wt/wt m fþ } d Õ i¹âñ iû k m ñ me t m p < 0.05 } 2 i¹f t m Ô m Š t m p < 0.05 i¹f t m Ï ¹ v } ñ ³ e Ô óï } ³ ý p > 0.05 } m ð ¹ e Ô póï } ³ kñ t m k 2 p < 0.05 i¹ f t m mï Ï * Ôp nì tå Š ˆÂ t10062@mail.tut.edu.tw ** nì tå *** nì tå

2 172!!! 2012 «s Utilization of Fermented Fruit Liquids for Sourdough Bread Making Se-Ping Chien* Chih-Hsiung Tsao** Hisu-Hua Hsu*** Abstract The traditional sourdough bread has regained its popularity with the increasing demand by the consumers for more natural and healthy foods. Instead of commonly used raisin as a fermentation source for varieties of microorganisms in western bakery industry, this study aimed at exploring the suitability of two different Taiwan local fruits (banana and lemon) used in naturally-leavened process as a sourdough starter cultures for sourdough bread making. The results indicated that fermentation process for both banana and lemon reached to its peak in terms of bubble activities and aroma at the 5 th days under 27l. The volumes of banana and lemon leavened sourdough became 5.7 and 5.9 times bigger respectively than the original sizes, especially lemon leavened sourdough showed strong gas-producing abilities. Fruit leavened sourdoughs and the fermented fruit liquids were used (50%, wt/wt and 30%, wt/wt, respectively) as aroma carriers and acidifiers with the addition of 0.4% (wt/wt) baker s yeast for sourdough bread making. During staling process, both fruit-leavened sourdough breads improved hardness problem (p < 0.05). As shown by sensory evaluation, there is no significant difference on aroma chewiness and hardness hedonic test; however, banana-leavened sourdough breads were appreciated for texture flavor fruity sourness and overall acceptance (p < 0.05). Keyword: fruit fermentation, sourdough, bread quality, sensory evaluation * Se-Ping Chien: Assistant professor, Department of Food and Beverage Services, Tainan University of Technology. (corresponding author: t10062@mail.tut.edu.tw) ** Chih-Hsiung Tsao: Associate professor, Department of Food and Beverage Services, Tainan University of Technology. *** Hisu-Hua Hsu: Associate professor, Department of Food and Beverage Services, Tainan University of Technology.

3 ~k¼ wºh v o h Ñ!! 173 wä o v baker s yeast Ü g ± mq w ó«ä m Saccharoyces cerevisiae âm o v w g ƒ Œw wä o Œ m n Ä w Ñ«â ˆ È Â k¼ ~ Ä ÂæË w v h n wâ í k ê 3-7 htq h wâ wê ˆƒâ Ž h vä Ø 2006 í dk¼ Œâ o k dœ ± sourdough w ~k h o vä { Ä ožâ h v o Û 2003 â h v Ä Ä v Lactobacillus spp. ƒ wdž symbiotic culture ÄÂ Gobbetti, 1998 É v Ä ˆ ö Ä d wê v w CO 2 o ˆ Ï w h~ƒçóâ ƒh v o Ä ó«xº h x Ä w qòœ o ph ô wý ÖÄš ¼ ÑÌ ò Ìk h g Öæ Ž Collar, Benedito de Barber & Martinez-Anaya, 1994; Thiele, Ganzle & Vogel, 2002; Arendt, Ryan & Dal Bello, 2007 xº ÑÄ mï ˆ v ˆË ˆ v Ä wê d ph ôâ í ph ôœº 3.8 ƒ Ï òœ Ñ Ä ph ôâ ± TTA â ml Û 2003 s Ä v o m g Arendt et al., 2007 k¼ ¼ xº Çóh Äó«m«jÌ ÄÜh v Ä l m 2007 mk Œâ wâä ŒÄh v o Ä «ó«ˆ r «Ä 6 hä Ä k¼ o q Ì w m Ä ~qñ ä Ø 2006 Ø»ø 2009 Žw Þ h v m 4-5 hä wº ƒ o Œ qm ÄƒÑÑ xºh vä ~ wä wâ ç~ o Ä o ~Äó ó«â w w v n œˆ wä µ É «t É ŒxÎt Äk¼h v o ó f ò xºjì«fm âm Û 2003 r k¼l k¼ ˆmÑ í mr Ä k¼ h v o u on ÐÄr ó uç w r Ä k¼ ó h { 2 k¼ wºh v o dq h ÑÑ ç ¼ Æ Æ š ed

4 174!!! 2012 «s f» uç wäk¼ ˆ t ó Ñ w Äp w mï Ä Žp Eureka Ñ s± ø o x 13.5% Ž v ç æ º óñø f» k¼ Ä Œ k¼sx xhw m k ß m¼ˆ k ç Äk 3 f º xf wì ÕŠ õ hìú ó Ä xº Ù 27l hh Ý k¼ Ä qx ÂÀ ± Þ ph ôh Öd g Â mh Ü Á n «ˆ Ø»ø 2009 dç ph ê 4.3 ± 0.2 Öê 18 ± 2 ó Ì y w k¼ Ä ðk¼ hk Ä œh ph ô kä ok í ph Éy v t Â Ï q k ƒäk¼ wì o w to m ï h q júä Öâ± 10l 2-3 h Œ Ä wj n Ä h h v o ç d 3 h v o ~ { ª â o hk¼ m v d ƒ o Ïf ó h ¼Ä hk¼ o o j m»h v oäó«h «à v k g õ o uƒ þ Ä Žq«o º u u fâœõ 280 g Ä 30 f Òâ 1 Î Éò k m l 200l l 200l 25 f s ph ô ± k¼ h ph ôm ph meter Microcomputer ph/mv/meter 6171 ± d okþ ± o ƒ Ï m ñ m «n seed replacement method ± Ž ~q Ò jå x x m ~q Ò

5 ~k¼ wºh v o h Ñ!! 175 qx Žq ~q ml w oä o m oäñ Ü oäk þ f o Ö ± ç w Â f½ LFRA Texture Analyzer, AT-100, CNS FARNELL, UK o Ö ± ± { Sadeghi, Shahidi, Mortazavi & Mahallati 2008 dç öv âä 35 mm Ö 60 mm/min oðö 24 mm œ â 6 mm o k¼h v of h 72 Ö ± m o ÂÀ d g ±Ñ v«d 50 Š Æ oä ó Ö ó«¼ «h «7 õ dfª f m Ë â 5 f Ë â 1 f ïf½ mt ô! ÿ mean ± SD Éy m SPSS 12.0 jâ d ïû f½ One-way ANOVA m Duncan ð~ ôœÿ f½ g ó h ˆ h q ÁÄ w wk¼ Ä «sh Á šo» dh Á fn þ» Á ³ ˆÉò «ˆ Äó h «5 h ê 5 hp ph ôâ 4.24 Öâ 15 Brix ˆ ó ph ôâ 5.64 Öâ 20 Brix É 1 ¼ h v Þ Ä ¼ âçœ ph ê 4.3 ± 0.2 Öê 18 ± 2 Ø»ø 2009 È 1! ò f Õf ph ó Table 1. Brix and ph value of fermented banana and lemon liquids Ö, ô dd d dd ó dd d ed

6 176!!! 2012 «s ƒ ç o Ä jk É 2 y hˆ h» g h mo há ˆ shó h f ˆø Ä 5.7 h 5.9 ó Ïhá w Ä ó«mó Ä ph ôf sh k t dh t fšo i m Ä šâ y wâwê È 2! j» Ã ij Table 2. Ingredients and incubating time for fruit sourdoughs ø Starter g k¼ g g k g { h l 24 h l 24 h l 24 sh l 24 dh l 20 dh l 3 g d r k dí ç k¼ hk¼ f m 50% wt/wt h 30% wt/wt Äk oºk¼h v o j v ˆ 0.4% wt/wt j fk É 3 y oä hó h v o há» f k¼äó ç Coda et al., 2011 m 30% wt/wt o q» š oäó«h h v okþ º ª p < 0.05 É 4 ¼xÎð Ä Žq Ä h 72 Ä g ª o Öæ º p < 0.05 ˆó oh oÿ p!>!0.05 yh Ä Ä Žº ÖÄ Collara et al., 1994; Thiele et al., 2002; Arendt et al., 2007 È 3! g j» u n i Table 3. Ingredients for fruit sourdough breads v o ó h v o ¼h v o ª % g % g % g k¼ k¼ v

7 ~k¼ wºh v o h Ñ!! 177 ç k ï sample È 4! g j» u nj Õ Table 4. Specific volume and hardness for fruit sourdough breads during storage Specific volume Hardness (g) 1 (cm 3 /g) 1hr 24hr 48hr 72hr control 3.05 ± 0.14 a ± b ± 9.33 b ± b ± b lemon 3.49 ± 0.16 b ± a ± a ± 7.59 a ± a banana 3.25 ± 0.24 a b ± a ± a ± a ± a a-b Means within a column with different superscripts are significantly different!(p < 0.05). 1 Values are means of triplicate samples (mean ± SD, n = 3) n g d r k Í ó h k¼h v o ª Ä v o ±Ñ d ¼ É 5 y ó h Ö õñ d ÿ p > 0.05 o d º v o Œ ó«¼ «h «Ö sõñ d mó v o º n 2 p < 0.05 xº v oä¼ Œ Æ «Ö â g â ì «Ö ŒÄø È 5! }j»g u n Ð» Table 5. Sensory evaluation of different fruit sourdough breads 1 ± v o ó h v o h v o o 3.6 ± 0.73 ab 3.7 ± 0.74 b 3.4 ± 0.80 a ó 3.2 ± 0.88 a 3.4 ± 1.11 a 3.4 ± 1.11 a 3.3 ± 0.94 a 3.7 ± 0.96 a 3.6 ± 0.91 a Ö 3.4 ± 0.97 a 3.7 ± 0.86 a 3.5 ± 0.84 a ó«3.2 ± 0.81 a 3.7 ± 0.90 b 2.8 ± 1.04 a ¼ «2.7 ± 0.72 a 3.4 ± 1.01 b 2.6 ± 1.03 a «Ö 3.3 ± 0.86 a 3.7 ± 1.03 b 3.0 ± 1.08 a a-b Means within a row with different superscripts are significantly different (p < 0.05). 1 Values are means of 50 scores for each sensory characteristic (mean ± SD, n=50). uç ƒ¼ w h ó h v Œ ƒ o Ñ 27lÄ 5 h q ó«h Á Â Ä dh ó h Ä â Äh v oó» kþ É mq

8 178!!! 2012 «s o só h v o Ä «Ö Ñ Ä þ h v o ¼ «h» ˆ òœ Œ oñ f ô omš ƒf Ø 2006 h v Ä w Ø»ø 2009 h v Þ o ÑÄ w Û 2003 h v Œ º o Ä w l m 2007 xk¼ h wâ wºh v o dç Arendt, E.K., Ryan, L.A.M. & Dal Bello, F. (2007). Impact of sourdough on the texture of bread. Food Microbiology, 24, Coda, R., Di Cagno, R., Rizzelo, C.G., Nionelli, L., Edema, M.O. & Gobbetti, M. (2011). Utilization of African Grains for Sourdough Bread Making. Journal of Food Science 76(6), M Collar, C., Benedito de Barber, C. & Martinez-Anaya, M.A. (1994). Microbial sourdoughs influence acidification properties and bread-making potential of wheat dough. Journal of Food Science, 59, Gobbetti, M. (1998). The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends Food Science Technology, 9, Sadeghi, A., Shahidi, F., Mortazavi, A. & Mahallati, M. N. (2008). Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillu plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life. African Journal of Biotechnology, 7(18), Thiele, C., Ganzle, M.G. & Vogel, R.F.(2002). Contribution of sourdough lactobacilli, yeast and cereal enzymes to the generation of amino acids in dough relevant for bread flavor. Cereal Chemistry, 79,

Microsoft Word ok-2012-第2期ok-中大管理研究-内文.doc

Microsoft Word ok-2012-第2期ok-中大管理研究-内文.doc 2012 } 7 í 2 ˆ æ ëë ƒ i ê ƒ { p { Íw Ñ Ñ } ˆ Ñ ðò Ò è ÌƒÕ í ç Ïq i Ñí Ô Ì q r Ñ w Ñ 5 10 ä h zš q qñ ƒ ƒõp { x í pø r qñq þ ÿ ƒõ q pñ ê ƒ i ƒ ƒõ p { x ä ª p Ò p { x wô ì{ { x ç ç åç { x ëë Ê k 1 China