本研究將黑豆粉分別以0%-40% (wt/wt) 取代高筋麵粉來製備麵包，探討其複合式麵糰的流變性質及麵包的品質特性，挑選出黑豆粉最適取代量；再以黑豆粉最適取代量為麵糰的基本配方，調整製作麵包中酥油的使用比例，從基本配方的份量 (100%) 依次遞減為原來的50%、25%及0%，並選擇3種烘焙業常用的乳化劑(蔗糖酯、硬酯醯基乳醯乳酸鈉及二乙醯酒石酸酯) 搭配，進一步分析及評估低酥油對黑豆麵包品質特性之影響。結果顯示，隨著黑豆粉取代比例增加，麵糰吸水量增加，及線時間顯著被延緩，攪拌彈性降低，較早達到麵糰的擴展階段，尤其取代量至40%時，麵糰攪拌參數與控制組差異逐漸加大 (p < 0.05)。黑豆粉取代量從0%增加至40%，麵包體積顯著下降 (p < 0.05)；色澤也隨著逐步加深。黑豆粉取代至30%時，麵包硬度卻顯著優於控制組 (p < 0.05)，然而取代量至40%時，硬度又顯著高於其他組別 (p < 0.05)。以黑豆粉最大比例的添加及麵糰、麵包特性之考量，採用30%黑豆粉為黑豆麵包製備取代比例，並將酥油用量下降及搭配乳化劑使用，結果發現，在不同乳化劑的協助下，酥油遞減為原來的25%及0%時製作的低酥油黑豆麵包，在麵包體積及硬度上較酥油不降低組 (100%) 及酥油降低一半組 (50%組) 為佳，而整體接受度則以25%低酥油組搭配蔗糖酯的使用最高。總之，以30%的黑豆粉取代比例，並將酥油降低為原來的25%，並搭配蔗糖酯的使用，可製備理想的低酥油黑豆麵包。

Wheat flour in a standard bread formulation was partially replaced with black bean powder at levels of 0%-40% (wt/wt) to make black bean bread. Farinographic characteristics of the composite doughs and baking qualities of the bread were investigated to find out the most appropriate black bean substitution level.The results showed that as the level of black bean powder in composite dough increased, farinographic water
absorption increased, arrival time significantly delayed, and time for dough development and stability decreased.When substitution level went up to 40%, dough characteristics changed significantly compared to the control (p < 0.05). Black bean powder substitution had a negative effect on bread volume; however, bread hardness was improved significantly at 30% level. Therefore, in terms of the maximal substitution and qualities of both dough and bread, 30% black bean powder was considered to be the most appropriate substitution level.Next, shortening in the bread formulation was reduced from 100% (control) to 50%, 25% and 0% levels,
respectively, with 3 different emulsifiers to develop low-shortening black bean bread. Our results revealed that bread with reduced shortening to 25% and 0% gave better bread volume and softness compared to the other
groups. Reducing shortening to 25% with sucrose ester had highest overall acceptability. Therefore, 30% black bean substitution level and reducing shortening to 25% with sucrose ester would be able to make the good
qualities of low-shortening black bean bread.