Effects of Water Temperature, Water Content and Oil Content on Physical and Textural Properties of Dough and Product of Oriental Pancake Sheet

• Main Authors: Liao, Minhung, 廖敏宏
• Other Authors: Shao, Yiyuan
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/06332055236503572951

碩士 === 實踐大學 === 食品營養與保健生技學系碩士班 === 100 === In the study, oriental pancake is made from wheat flour with various water temperature (25 and 85℃), water contents (65 and 80%, flour basis), oil contents (0 and 5%, flour basis) and 2% salt. After mixing, dough is rested and heated on the steel plate with controlled temperature and time to make oriental pancake. Quality of fresh and stored dough and oriental pancake were examined. The higher water temperature made the dough with the higher G’, G”, hardness, adhesiveness, springness and gelatinization temperature, but with the lower stickiness and gelatinization enthalpy. The higher water temperature also made the oriental pancake with the higher thickness and retrogradation enthalpy, but with the lower toughness, cutting toughness and retrogradation temperature. The higher water content made the dough with the higher %recovery, but with the lower hardness, adhesiveness and resilience. The higher water content also made the oriental pancake with the higher moisture and surface stickiness, but with the lower thickness, toughness, extension and cutting toughness. The oil made the oriental pancake with the lower toughness, cutting toughness and retrogradation enthalpy. The parameters of surface stickiness, toughness, extension, and cutting toughness of oriental pancake were decreased greatly after stored at 4℃ for one day, but increased the retrogradation enthalpy.