本論文旨在全面探討法國麵包的各個方面，包括其基本介紹、製作方法、成分分析及添加物對其影響。傳統法國麵包的配方主要使用麵粉、鹽、酵母和水，這些材料的比例和處理方式決定了麵包的基本質地和風味。
研究發現，各國麵粉的粗蛋白含量介於9.93% 至12.70%，灰分介於0.46%至0.59% 之間，不同品質的麵粉會影響法國麵包的體積、孔徑大小、硬度和顏色。酵母的種類對發酵產品的體積、結構、風味、顏色和保存期限有顯著影響，常見的酵母包括新鮮酵母、乾酵母 ( 用量約為新鮮酵母的1/2至2/5 ) 以及速溶乾酵母 ( 用量約為新鮮酵母的1/3 )。法國麵包的製作方法中，最常使用的是老麵法。市售的法國傳統酸麵糰均含有舊金山乳酸桿菌 ( L. sanfranciscensis )，這種菌種具有強大的優勢，能確保法國麵包維持其傳統特徵。麵糰經過長時間發酵，由於α-澱粉酶和酵母活性產生較小的醣類和葡萄糖，使麵包的硬度比短時間發酵的麵包降低35%。
添加不同的成分如豌豆粉、菊糖、抗性澱粉、魷魚粉、靈芝、木聚醣酶、戊聚醣酶和菊芋粉等，都能對法國麵包的成分和感官特性產生影響。例如，豌豆粉的添加比例越高，麵包的灰分、蛋白質、脂肪和纖維含量隨之增加，其中15% 豌豆粉製作的法國麵包感官特性最受歡迎。菊糖和抗性澱粉的添加則能增加灰分和纖維含量，降低蛋白質和脂肪，同時改善麵包的感官評價和顏色分析。魷魚粉的添加能顯著提高蛋白質攝取量，並且7.5% 魷魚粉的法國麵包配方最受歡迎。靈芝的添加增加了灰分和纖維含量，0.5% 靈芝的麵包在香氣、味道、顏色和接受度方面表現最佳。木聚醣酶和戊聚醣酶的添加則對麵包的表皮顏色有影響，添加0.3 g xylanase和0.1 g pentosanase獲得較低的L*值和a*值，而0.6 g xylanase + 0.1 g pentosanase的b*值最低。菊芋粉的添加能增加麵包的灰分、蛋白質、脂肪和纖維。相反，更多的小米粉替代品會使麵包變得更硬，感官評價得分較低。
透過本論文的研究，期望能提供法國麵包製作的全面了解，為麵包師傅及食品研究者提供有價值的參考資料。

This paper aims to comprehensively explore all aspects of French bread, including its basic knowledge, production methods, ingredient analysis and the impact of additives on it. Traditional French bread recipes mainly use flour, salt, yeast and water. The proportions and processing of these ingredients determine the basic texture and flavor of the bread.
Researches had found that the crude protein content of flour in various countries ranges from 9.93% to 12.70%, and the ash content ranged from 0.46% to 0.59%. Different quality flours will affect the volume, pore size, hardness and color of French bread. The type of yeast had a significant impact on the volume, structure, flavor, color and shelf life of fermented products. Common yeasts included fresh yeast, dry yeast (the dosage is about 1/2 to 2/5 of fresh yeast) and instant dry yeast ( the dosage is about 1/3 of fresh yeast). Among the methods of making French bread, the most commonly used method is the Levain method. Commercially available French traditional sourdoughs contain Lactobacillus sanfranciscensis (L. sanfranciscensis), which had some advantages and ensures that French bread maintains its traditional characteristics. After the dough was fermented for a long time, due to the activity of α-amylase and yeast, smaller sugars and glucose were produced, making the hardness of the bread 35% lower than that of bread fermented for a short time.
The addition of different ingredients such as pea flour, inulin, resistant starch, squid flour, Ganoderma lucidum, xylanase, pentosanase and Jerusalem artichoke powder could have an impact on the composition and sensory properties of French bread. For example, the higher the proportion of pea flour added, the ash, protein, fat and fiber content of the bread would increase. Among them, the sensory properties of French bread made with 15% pea flour were the most popular. The addition of inulin and resistant starch could increase the ash and fiber content, reduce protein and fat, and improve the sensory evaluation and color analysis of bread. The addition of squid powder could significantly increase protein intake, and the French bread recipe with 7.5% squid powder was the most popular. The addition of Ganoderma lucidum increased the ash and fiber content, and bread with 0.5% Ganoderma lucidum performed the best in terms of aroma, taste, color and acceptance. The addition of xylanase and pentosanase had an impact on the skin color of bread. Adding 0.3 g xylanase and 0.1 g pentosanase obtains lower L* value and a* value, while 0.6 g xylanase + 0.1 g pentosanase obtains lower b * value. The addition of Jerusalem artichoke powder could increase the ash, protein, fat and fiber of bread. On the contrary, more millet flour substitutes resulted in harder bread and lower sensory evaluation scores.
Through the research of this paper, we hope to provide a comprehensive understanding of French bread making and provide valuable reference materials for bakers and food researchers.

摘要 I
Abstract II
目次 IV
表目次 VI
圖目次 VII
第一章 前言 1
第二章 文獻整理 3
1. 法國麵包之介紹 3
1.1. 法國麵包的歷史 3
1.2. 法國麵包法案 3
1.3. 法國麵包申請非物質文化遺產 4
1.4. 國內法國麵包消費市場的近況 5
2. 法國麵包比較 6
2.1. 法國麵包之配方 6
2.2. 法國麵包之製作方法 6
2.2.1. 老麵法 ( Sur levain method ) 6
2.2.2. 中種法 ( Sponge and dough method ) 7
2.2.3. 液種法 ( Sur pouliche method ) 7
2.2.4. 直接法 ( Straight dough method ) 7
2.3. 法國麵包之一般成分 7
2.4. 法國麵包之物性與質地 8
3. 麵粉對法國麵包的影響 10
3.1. 麵粉之一般成分分析 10
3.2. 不同小麥粉的特性 10
3.3. 不同小麥粉感官品評的影響 11
3.4. 不同麵粉對烘烤中HMF形成的影響 12
4. 酵母對法國麵包的影響 14
4.1. 市售酵母比較 14
4.1.1. 新鮮酵母 15
4.1.2. 乾酵母 15
4.1.3. 速溶乾酵母 16
4.2. 法國麵包製作方法的酵母添加比例 16
4.2.1. 老麵法的添加比例 16
4.2.2. 中種法的添加比例 17
4.2.3. 液種法的添加比例 17
4.2.4. 直接法的添加比例 17
4.3. 市售法國傳統酸麵糰之主要菌種分析 17
4.4. 不同發酵時間對法國麵包之物化特性 18
5. 添加物對法國麵包的影響 19
5.1. 添加物對法國麵包一般成分分析的影響 19
5.1.1. 豌豆粉 19
5.1.2. 菊糖與抗性澱粉 20
5.1.3. 魷魚粉 21
5.1.4. 靈芝 21
5.1.5. 菊芋粉和蘋果廢粉 22
5.2. 添加物對法國麵包色差 ( L.A.B ) 的影響 22
5.2.1. 豌豆粉 22
5.2.2. 菊糖與抗性澱粉 23
5.2.3. 魷魚粉 23
5.2.4. 木聚醣酶與戊聚醣酶 24
5.2.5. 小米粉 24
5.3. 添加物對法國麵包感官品評的影響 25
5.3.1. 豌豆粉 25
5.3.2. 菊糖與抗性澱粉 25
5.3.3. 魷魚粉 26
5.3.4. 木聚醣酶與戊聚醣酶 27
5.3.5. 靈芝 29
5.3.6. 小米粉 29
第三章 法國麵包於台灣消費市場之未來展望 30
第四章 結論 31
第五章 參考文獻 33
附錄 47

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