現代飲食日趨精製，易因膳食纖維量攝取不足而產生慢性疾病。饅頭是我國的主 食。食用高纖饅頭是增加國人纖維攝取量之方法。然而添加纖維往往造成饅頭之品質 降低。本研究使用小麥麩皮作為纖維之來源，探討添加轉麩醯胺酸酶對含20%小麥麩 皮饅頭品質之影響。結果顯示添加轉麩醯胺酸酶增加麵糰之抗展性而減低延展性。在 饅頭之應力鬆弛試驗，其數據符合Peleg-Normand 模式。添加1.0-1.5%轉麩醯胺酸酶 所製得高纖饅頭之k1 或k2 值顯著性地比對照組高，而SR%有相反之趨勢。因此添加 轉麩醯胺酸酶可增加高纖饅頭之彈性。添加0.5-1.0%轉麩醯胺酶高纖饅頭之比體積皆 比對照組高。在質地剖面分析方面，僅添加2.0%轉麩醯胺酶高纖饅頭之硬度顯著性比 對照組高，而添加1.0-2.0%轉麩醯胺酶高纖饅頭之內聚性顯著高於對照組。因此本研 究建議添加1.0-1.5%轉麩醯胺酸酶可製得較佳品質之高纖饅頭。

Dietary fiber (DF) is indigestible polysaccharides and lignin in food. In human, DF benefits health in these ways: to help prevent constipation and colon cancer, to lower serum cholesterol, and to improve body’s handling of blood glucose. Steamed bread is one of staple foods in Taiwan. DF intake will be increasing when fiber-enriched steamed bread is consumed. The objective of this study is to investigate that the effects of transglutaminase (TGase) on the quality of fiber-enriched steamed bread. Results showed that TGase increased the resistance in extension (R) of dough and decreased the extensibility (E). Stress relaxation data of the steamed bread fitted well by Peleg-Normand model. Either k1 or k2 parameter of the steamed bread with 1.0-1.5% TGase were significantly higher than that of control bread. However, lower %SR was found in 1.5% TGase-treated steamed bread. Therefore, the addition of TGase leads to the increase in elasticity of the fiber-enriched steamed bread. The steamed breads with 0.5-1.0% TGase had higher specific volume than control bread. The hardness of 2.0% TGase-treated steamed bread was higher than that of control. Moreover the cohesiveness of 1.0-2.0% TGase-treated steamed breads was higher than that of control. The study suggests that fiber-enriched steamed bread with better quality can be produced by using 1.0-1.5% TGase.