碩士 / 萬能科技大學 / 經營管理研究所在職專班 / 105 / For a long time, rice has always been one of Taiwan’s major foodstuff, and it mainly to be eaten as rice. Therefore, the largest single foodstuff grow area in Taiwan is rice. In the recent years, diet way was under the influence of Westernization, the amount of rice consumption is gradually reduced, resulting in excess rice production. Rice flour is one of the common raw materials of Chinese food, which can be made such as puffed rice cake, rice puff, rice cracker, steamed sponge cake, radish cake, tangyuan, fong-pen rice cakes, Taiwanese meatball, silver needle noodles, sticky rice cake and rice cake and so on. On the contrary, rice flour is less used in baked product. Although Chinese traditional food still has sales market, Western baked product market share goes upward year by year. How to apply rice flour used to baked products, increase the applicability and consumption of rice, promote the new rice multi-style, is the mainly topic.
More and more allergic people in Taiwan. Every three people have one person get allergic. their skin could be redness, itch, blister and scabs and so on. Many patients with ectopic dermatitis are allergic to wheat because these children need gluten-free diet. Except to encourage eat more rice, developed products made by rice flour also a good development of the direction. Taipei Medical University Health and Nutrition Professor Professor Zheng, Xin-xian pointed out that rice is easy to cultivate, taste good, easy to cook, never tired of being eat, can provide human nutrition needs. A number of animal experiments found that rice not only do health protection, but also have diet treatment function. Rice is not only the main source of energy for producing carbohydrates, mild flavor, white color, easy digestion and absorption, and low allergen characteristics, very suitable for people to eat.
The purpose of the research, is add different milling ways of rice flavor into the production of sponge cake. Use Taiwan-made dry grinding glutinous rice flour, semi-dry grinding glutinous rice flour, wet grinding glutinous rice flour, instead of sponge cake formula flour. To experiment design rice flour sponge cake recipe and made into a product. Investigate consumer purchasing intention by taste evaluation, to explore the application of Taiwan rice flavor as a recipe of sponge cake and increase it in multi-application of rice foodstuff.
| Identifer | oai:union.ndltd.org:TW/105VNU01457008 |
| Date | January 2017 |
| Creators | DAI,YAN-LING, 戴晏齡 |
| Contributors | SUN, YA-CHUNG, 孫衙聰 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 58 |
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