本篇將探討以不同比例之亞麻籽粉 (flaxseed flour) 取代米穀粉 (rice flour) 對無麩質蛋糕 (gluten-free cake) 品質之影響與營養價值之提升，並以三仙膠 (xanthan gum) 和亞麻籽粉做比較。在營養價值方面，隨著亞麻籽粉添加量上升，粗蛋白、粗脂肪含量隨之上升，碳水化合物含量則隨之下降，此外 α-次亞麻油酸 (α-linolenic acid) 含量亦隨之上升，亞麻籽粉添加量為 60% 時，α-次亞麻油酸含量高達 14.67%，且隨著亞麻籽粉添加量上升，總多酚含量 (total phenolics content)、清除 DPPH 自由基能力 (DPPH radical scavenging activity) 及還原力 (reducing power) 隨之上升，和控制組相比，添加 60% 亞麻籽粉時，總多酚含量提升 114%，清除 DPPH 自由基能力提升 124%，還原力則提升 213%。另外在無麩質蛋糕品質方面，由於亞麻籽含有亞麻籽膠，可以增加麵糊保氣性，麵糊密度較低且黏度較高，使烘烤而成的無麩質蛋糕體積較控制組大，但添加量為 60% 時，麵糊黏度太高反而使蛋糕體積下降，而體積以添加 0.8% 三仙膠之組別效果最佳，此外亞麻籽含高量油脂，脂肪酸會和直鏈澱粉形成複合物 (amylose-lipid complex)，降低蛋糕的硬度，然而添加亞麻籽粉會使蛋糕表皮及內部亮度降低，官能品評則以添加 0.8% 三仙膠之組別整體喜好度分數最高，添加 40% 亞麻籽粉次之。綜合以上結果，雖然品質與官能品評皆以添加三仙膠效果最佳，但三仙膠並無改善無麩質蛋糕營養價值之效果，亞麻籽添加量為 40% 以下時，不僅能提升無麩質蛋糕營養及抗氧化特性，並且提升其品質，具無麩質蛋糕應用上的可行性。

The aim of this study was to investigate the nutritional characteristics and qualities of gluten-free cakes supplemented with flaxseed flour (0-60%) and xanthan gum (0.8%). The incorporation of flaxseed flour not only increased crude protein, crude fat, α- linolenic acid, but also decreased carbohydrate content of gluten-free cakes. Moreover, α- Linolenic acid could increase up to 14.67% of total fatty acid with the replacement of 60% rice flour. Furthermore, supplementation with 60% flaxseed flour had higher antioxidant properties than control sample, which increased phenolics content (114%), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (124%) and reducing power (213%). On the other hand, as the flaxseed flour substitute ratio increased, which not only increased batter viscosity, but also decreased batter density. Comparing with the control sample, supplementation with 20 and 40% flaxseed flour had higher center high and volume index of gluten-free cakes. In addition, the incorporation of flaxseed flour decreased hardness of gluten-free cakes. However, the cakes white index significantly decreased in relation to higher percentages of flaxseed flour. Sensory evaluation showed gluten-free cake supplemented with 0.8% xanthan gum had highest odor, texture, flavor and overall acceptability, followed by 40% flaxseed flour. Although the qualities and sensory evaluation showed gluten-free cake supplemented with 0.8% xanthan gum had best result, it had no effect on nutritional characteristics. Therefore, incorporation of 40% flaxseed flour results in better nutritional characteristics and qualities of gluten-free cake. Flaxseed flour is feasible for gluten-free cake application.

壹、前言 1
貳、文獻回顧 3
一、小麥 3
1.1 簡介 3
1.2 麩質 3
1.3 麩質過敏 4
1.4 麵粉分類 4
1.4.1 高筋麵粉 5
1.4.2 中筋麵粉 5
1.4.3 低筋麵粉 5
二、稻米 5
2.1 簡介 5
2.2 理化性質 6
2.3 無麩質蛋糕 7
2.3.1 簡介 7
2.3.2 添加物種類 7
2.3.2.1 親水性膠體 7
2.3.2.2 植物性原料 8
三、三仙膠 8
3.1 簡介 8
3.2 應用 8
3.3 於烘焙產品的作用 9
四、亞麻籽 9
4.1 簡介 9
4.2 營養特性 9
4.3 亞麻籽膠 10
4.4 應用 11
4.5 於烘焙產品的作用 11
参、實驗架構 12
肆、實驗器材與方法 14
一、實驗器材與藥品 14
1.1 材料 14
1.2 試藥 14
1.3 儀器 15
二、實驗方法 15
2.1 樣品製備 16
2.2 麵粉粒徑分析 16
2.3 麵糊特性 16
2.3.1 密度分析 16
2.3.2 黏度分析 16
2.4 物理特性 16
2.4.1 保存性 17
2.4.2 水活性 17
2.4.3 外觀性質 17
2.4.4 顏色分析 17
2.4.5 質地分析 17
2.4.6 官能品評 18
2.5 一般成分分析 18
2.5.1 水分 18
2.5.2 灰分 18
2.5.3 粗蛋白 19
2.5.4 粗脂肪 19
2.5.5 碳水化合物 19
2.6 抗氧化測定 19
2.6.1 萃取物之製備 19
2.6.2 總多酚含量 20
2.6.3 清除 DPPH 自由基能力 20
2.6.4 還原力 20
2.7 化學特性 20
2.7.1 脂肪酸分析 20
2.7.2 熱力學分析 21
2.8 統計分析 21
伍、結果與討論 22
一、粒徑分析 22
二、不同比例三仙膠對無麩質蛋糕品質之影響 22
2.1 外觀性質 22
2.2 質地分析 22
三、保存性 23
四、一般成分分析 23
五、脂肪酸分析 23
六、抗氧化測定 24
6.1 總多酚含量 24
6.2 清除 DPPH 自由基能力 25
6.3 還原力 25
七、麵糊特性 26
八、外觀性質 26
九、質地分析 26
十、水分含量變化 27
十一、水活性變化 27
十二、顏色分析與樣品照片 28
十三、熱力學分析 28
十四、官能品評 28
十五、相關係數分析 29
陸、結論 30
柒、參考文獻 31
捌、圖表 39
玖、附錄 57

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