| Summary: | 碩士 === 元培醫事科技大學 === 企業管理系碩士班 === 106 === The purpose of this study was to explore the effects of different Poolish ratios (10%, 20%, 30%, 40%), different storage temperatures (refrigerated 4℃, ambient temperature 25℃, Frozen-18℃) and different storage time (2 hours, 12 hours, 24 hours) on bread flavor and quality. The physical analysis (appearance, color, area) of the sample screening, and sensory evaluation (appearance, color, weight, softness, aroma, taste, taste) and consumer questionnaires for three-stage experiment. The results showed that the appearance and color of bread were not affected by storage temperature, storage time and the ratio of Poolish In addition, this study is further based on physical analysis and sensory evaluation test, the differences in bread flavor and quality of five different bread making methods (Disposable, Straight-Dough, Boiled-Sponge, Sponge-Dough, and Poolish) were compared, and the results showed that the best experimental group was T4H12P20 Group by physical analysis (storage temperature 4℃, storage time 12hrs, adding a percentage of the old side 20%), and the evaluation of the test of the most like the sample of the same, synthesis of the results show that storage temperature (4℃), storage time (12hrs) and the addition of the poolish percentage (20%) as the best experimental group. This study found that with proper bread formulation and process adjustment, can reduce the proportion of the Poolish and the cost of bread production, and the Poolish of the fermentation weight loss, fermentation height, as well as the size of the experimental results, can directly correspond to the quality of bread products and flavor evaluation results, This result period can provide bakery industry as a reference for product development and cost planning.
|
|---|
