Study on the Ratio of Okara Replacement and Water Adjustment for the Quality of Steamed Bread

• Main Authors: HUANG, CHIU-YI, 黃秋宜
• Other Authors: JAW, YIH-MON
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/9kp3v3

碩士 === 國立高雄餐旅大學 === 飲食文化暨餐飲創新研究所 === 106 === Okara is a by-product of soybean processing. Due to its rough texture and high moisture content, it is not easy to reserve and is mostly used as livestock feed or waste disposal. Okara is rich in protein and dietary. If okara can be effectively added to steamed bread, it will increase the added value of okara and the nutrition of steamed bread. This study analyzed how the different ratio of okara (0, 3, 6, 9, 12, 15%) replacement the flour and the moisture adjusted (-3, 0, 3, 6, 9, 12, 15, 18%) in the steamed bread influence the dough fermentation, steamed bread quality and the overall consumer preferences. The results showed that the more ratio of okara replacement in the flour, the final fermentation volume of the dough and the specific volume will decrease. However, the spread ratio was better. The texture of the finished product was getting worse and the color became dark yellow. The increased of the moisture will increase the final fermentation volume of the dough, but there is no change when the ratio of okara replacement flour reach to or more than 9%. The adjustment of the moisture will increase the specific volume and texture of the finished product become better, but the color becomes darker, and the expansion ratio becomes worse as well. The results of consumers' overall acceptance indicated that liking degree of 6 kinds of different ratio okara replacement is between “dislike slightly” and “like moderately”. As the ratio of okara replacement increased, consumers’ overall liking degree tended to decrease, and the taste is the main reason. According to the research of sensory attributes, the 6 kinds of okara steamed bread can be divided into 3 clusters. 0% okara replacement (Cluster1) has the highest favorite among others, 3% and 6% okara replacement (Cluster 2) are the next, and 9%, 12% and 15% of the okara replacement (Cluster 3) are the last. The ratio of okara replacement also affect attributes of the concept and the reception for steamed bread. Machine-made, monotonous, traditional and manual concept when the replacement of okara is equal to or less than 6%. High-fiber, multi-grain, healthy, natural characteristics when the replacement of okara is more than 9%. Correlation analysis showed that hardness and springiness had positive correlation between consumers’ sensory intensity and TPA. In terms of purchase intention, the more ratio of okara replacement, the lower the purchase intention, and the 6% of okara replacement are between “no idea” and “may”. In conclusion, 6% okara steamed bread is the most potential product and can save the energy loss required for drying the wet okara.