| Summary: | 碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 103 === In this study, using bland Chinese herbs, wolfberry, black dates, longan which are dried fruit as the material to culture natural yeast and make natural yeast bread. This study taking preventable healthy elements of care into the bread-making to explore the influence on bread quality. Measuring the pH value of natural yeast culture fluid, gas production of commercial yeast such as dough , expansion volume, quality of the bread and the color to analysis and evaluate the sensory. The Study has shown that the speed of black dates slow down faster in pH value of culture fluid, and the end point of culture is the lowest which is pH3.92. The longan is the fastest specie by observing the gas production and the expansion volume of the dough. Comparing the height of five kinds of toast, the longan and black dates are highest which are 14.5cm and the lowest is commercial yeasts which is 13.3cm. For the volume, the logan is the biggest which is 4.48 , and the wolfberry is the smallest which is 4.07. The longan species is the lowest in hardness value which is 290.88g and do not exist the significant difference with collective species. The wolfberry which is 339.89g and commercial yeasts toast are the biggest in hardness value. After comparison, people love collective species and black dates yeast toast in flavor, tastiness, and overall. There is no significant difference between these two. In flavor, there exist no obvious difference in commercial yeast toast, black dates, and longan species. The wolfberry is the worst in flavor. The wolfberry may has special flavor causing the judgement is extremely good or bad to effect the preference. In this study, all the species have no obvious bitterness and are soft in tastiness. They have nutritional benefits of sourdough and goodness for health loved by consumer. Thus, making the toast by wolfberry, black dates, longan and mixing these three herbs to culture the natural yeast in sensory evaluation results that: mixing three herbs together to culture natural yeast is obviously better in overall acceptability(p <0.05) than single herb to culture wolfberry, longan natural yeast and commercial yeast.
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