中華穀類食品工業技術研究所2007年烘焙工業

　

中華穀類食品工業技術研究所

　

烘焙工業雙月刊

　

　

　

　

本所強力促銷！烘焙工業2~137期每本75元，合訂本79到96年，每年一本，每本1000元！機會難得，敬請把握，凡訂閱一年之新訂戶即贈送1~136期中之2本！敬請把握(word檔下載)

　

　

烘焙工業雙月刊

發行：全年六期 ( 逢單月上旬出刊 )
訂購辨法：請參考「烘焙工業雙月刊」及「專業叢書」訂閱方法
內容摘要說明：介紹烘焙新知識、烘焙新產品、烘焙與麵食、烘焙原料、穀類研發等。

2007年烘焙雜誌一覽表 (其他年份：2008 | 2006 | 2005 | 2004 | 2003)


131期(2007年1月)	131期烘焙工業目錄 ◆所務報導 ►穀研所96年新年度的工作方向／徐華強 Direction of CGPRDI for New Year. ►迎接96年勉同仁盡職盡責創造穀研所更璀燦的未來／盧訓 Director’s New Year Messages. ►《烘焙工業》問卷調查／編輯室 Readers’ Survey. ►所務報導／編輯室 News From CGPRDI. ◆烘焙原料 ►從現代人的營養觀看地瓜的特色／顏文俊 Plenty Oligo Saccharride From Sweet Potato. ►營養、價廉的深綠色蔬菜／黃雲霞 Nutritional and Inexpensive Vegetables of Deep Green Color. ►認識乳酪／吳祝和 About Cheese. ►鹽在烘焙食品中的功用／黃健興 The Function of Salt in Baking. ◆糖果製作學 ►核桃糕凝膠軟糖製作與營養計算／顏文俊 The Makine and Nutrition Calculation of Walnut Starch Jelly. ◆西式糕點世界 ►2006年橋本高廣麵包講習會報導(二)／施坤河•王文華 The 2006 T. HASHIMOTO Bread Seminar(Ⅱ). ►蔓越莓及其烘焙製品(上)／黃千綺 Cranberry and Applied Baking Products(Ⅰ). ◆烘焙人與事 ►陣亡錄/雷蕾 An Unsuccessful Experience. ◆烘焙科學 ►米糠纖維生理功能的特性及其應用／鍾愛嵐 Functional Properties and Application of Rice Bran Dietary Fiber. ►具有益生素特性的難消化性寡醣／周文彬 Non-Aigestible Oligosaccharides with Prebiotic Properties. ►台灣食品科學技術學會簡介／編輯室 A Brief on Taiwan Association for Food Science and Technology. ►利用HPLC柱前衍生法檢測發芽米中γ-胺基丁酸(GABA)含量／高珮琪•蔡育仁 A Precolumn Derivatization High-Performance Liquid Chromatographic Method for Quantification of γ-Aminobutyric Acid(GABA) from Germinated Brown Rice. ►發芽米給你GABA DAY／曾馨誼 The Germinated Brown Rice Makes You Healthy.

132期(2007年3月)	132期烘焙工業目錄 ►槓子頭與烙餅／周清源 Traditional Chinese Hard Bread and Traditional Chinese. ►天然酸老麵在麵包製作的應用／施坤河、李敬思 The Application of Natural Sourdough to Variety Breads. ►米製點心應用／吳招親 Rice-Based Snack Foods.. ►蔓越莓及其烘焙製品(下)／黃千綺 Cranberry and Applied Baking Products(Ⅱ). ►機能性糖質—巴拉金糖與巴糖醇／顏文俊 Functional Sugars-Palatinose and Palatinit.. ►至非凡麵包店實習受訓報告／黃駿夫 The Report of Practice Training in the Viva Bakery. ►比較雞蛋與鴨蛋之烘焙特性及其產品應用／李敬思、施坤河 The Comparative Testing Report Between Chicken and Duck Eggs on Baking Functions and Products. ►越南飲食／林致恩 Vietnam Cuisine.. ►所務報導／編輯室 News From CGPRDI.

133期(2007年5月)	133期烘焙工業目錄 ►藍帶巧克力講習會報導／施坤河·王文華 Report on Le Cordon Bleu’s Chocolate Seminar. ►乳糖在烘焙產品上的應用／賴亮榮 Application of Lactose in Baking Products. ►甜度最低的糖質—乳糖／顏文俊 Low Sweetness Sugar Ingredient-Lactose. ►米糠安定性處理及其產品應用／鍾愛嵐 Effect of Heat Treatment for Rice Bran on Its Stability and Application. ►評估平麵包製作之麵粉和麵糰的標準／陳昭嫺 Criteria for Evaluating Flour and Dough in the Production of Flat Bread. ►大豆異黃酮之功能簡述與檢測方法／高珮琪 Description and Analysis Method of Soy Isoflavones. ►對油脂反式脂肪酸應有正確認知／張祐菁 Part-1 The Correct Understanding of Transfat. ►反式脂肪對業者帶來的挑戰／南僑化工油脂產品開發處 Part-2 The Challenge That Transfat Brings to Baking Industry. ►業界如何因應反式油脂營養標示制度實施／施坤河 Part-3 How Is The Baking Industry Respond to the Transfat Nutrition Labeling System to be Implemented？ ►無反式脂肪之西點蛋糕產品試作／王文華·李敬思 Part-4 Trial Production of Non-transfat Breads and Pastries. ►參加台日保健機能性食品科技與管理研討會記述／曾馨誼 The Report on the Workshop of Taiwan-Japan Functional Food Technology and Management. ►米糠纖維生理功能的特性及其應用／鍾愛嵐 Functional Properties and Application of Rice Bran Dietary Fiber. ►具有益生素特性的難消化性寡醣／周文彬 Non-Digestible Oligosaccharides with Prebiotic Properties. ►台灣食品科學技術學會簡介／編輯室 A Brief on the Taiwan Association for Food Science and Technology. ►利用HPLC柱前衍生法檢測發芽米中γ-胺基丁酸(GABA)含量／高珮琪•蔡育仁 A Precolumn Derivatization High-Performance Liquid Chromatographic Method for Quantification of γ-Aminobutyric Acid(GABA) from Germinated Brown Rice. ►發芽米給你GABA DAY／曾馨誼 The Germinated Brown Rice Makes You Healthy.

134期(2007年7月)	134期烘焙工業目錄 ►【特輯1】世界杯麵包比賽亞洲區複賽記述／徐華強 The International Selection of Cup Louis Lesaffre in Asia. ►【特輯2】參訪中國烘焙展及2008世界麵包亞洲區比賽感想／賴亮榮 Visit 2007 China Bakery Exhibition and the Internation Selection of Louis Leasaffre World Bakery Cup in Asia. ►【特輯3】希望工程初結甜果／吳招親 The Initial Efforts Achieved Preliminary Good Results. ►【特輯4】賀台灣代表隊勇奪亞洲區比賽冠軍及賽後省思／盧榮錦 Congratulations to Get the Champion from the International Selection of Cup Louis Lesaffre in Asia. ►拓展外交—甘比亞穀類加工輔導／盧訓 Consultance of Grain Industry in Gambia. ►完美圓滿的食品—餃子／周清源 Perfect Food—Dumplings. ►藍帶巧克力講習會報導(二)／施坤河・王文華 Report on Le Cordon Bleu’s Chocolate Seminar.(Ⅱ) ►烘焙專用乳酪麵包產品介紹／編輯室 Introduction of Special Baking Cheese on Bread Application. ►黃豆蛋白應用於低碳水化合物麵包／黃雲霞 The Application of Soy Protein in Low Carbohydrate Breads. ►蒜出健康人生／黃蘊璞 Eating Garlic is Helpful to Our Health. ►蔗糖素／陳明芬 Sucralose. ►糯性與其他小麥澱粉結構及物理特性／盧淑生 Structual and Physical Characteristics of Waxy and Other Wheat Starches. ►不同中式傳統米麵食品水活性之探討／曾馨誼・顏文俊・蔡育仁 Study on Water Activity of the Different Chinese Traditional Rice and Wheat Flour-Based Food. ►Peritec脫皮製粉系統的特色／日本佐竹技術本部 Introduce the Debranning and Puling Method in Wheat Flour Milling System. ►生產/作業管理功能主管的承諾／謝壽山 Supervisor's Commitments for Manufacturing / Operation Management Capability

135期(2007年9月)	135期烘焙工業目錄 ►麵點的成形手法／周清源 The Moulding of Traditional Wheat Food.. ►豐長雄二西點蛋糕講習會報導(一)／施坤河 Report on Yuji Toyonaga Cake & Pastries Seminar.(I). ►中式麵食製作技術編輯紀要／周清源….等 The Editing of Making of Chinese Traditional Wheat Food.. ►我國加入國際穀類科學暨技術學會為團體會員之歷程與展望／許瑞瑱 The Perspective of Being The Corporate Member of ICC. ►糖果巧克力夾心材料—翻糖／顏文俊 Sugar Confectionery Filling Materials-Fondant. ►如何減少黃麴毒危害食品原料／張正堯 Prevent Aflatoxin From Food Materials. ►玄米纖維製程技術開發及其產品應用／鍾愛嵐 A Novel of Rice Bran Fiber Technology Processing, Development and Product Application. ►基因改造農作物／楊書瑩 Genetically Modified Crop. ►小麥經貯存、磨粉、製作麵包後農藥馬拉松與其代謝產物之殘留量檢測分析／楊書瑩 Residue Leyels of Malathion and Its Metabolites in Post-Harvest Treated Wheat During Storage, Milling and Baking. ►微生物在酸老麵中所扮演的角色／陳明芬 The Role of Microbiology During Sourdough Fermentation. ►酸老麵／天然酵母麵包／王意雯、許雅琄、傅以中 Sourdough／Sourdough Bread. ►由水果中培養天然微生物應用於天然酵母麵包製程之研究／許雅琄、王意雯、傅以中 The Study of Processing of Sourdough Bread Using The Culture of Natural Microorganisms from Fruit Fermented Liquid. ►麵條儲存條件對麵條品質之關連性研究／蔡育仁等 The Study for Storage Condition and Noodle Quality. ►所務報導／編輯室 News From CGPRDI.

136期(2007年11月)	136期烘焙工業目錄 ►老麵在中式發酵麵食的應用／黃鈺婷・黃順福・吳招親 Application of Sourdough in Traditional Chinese Foods. ►豐長雄二西點蛋糕講習會報導／施坤河・王文華 Report on Yuji Toyonaga Cake & Pastries Seminar.(Ⅱ) ►認識墨西哥薄餅／言妃春 Tortillas. ►金秋果香～麵包和泡芙談戀愛了／賴亮榮 The Golden Autumn Fruit Flavor～Bread and Cream-Puff Fall in Love. ►塑形慕斯模具之應用／黃健興 Applying Plastic Mold Mousse Making.. ►第二屆發酵麵食產業大會紀要／黃雲霞 The Second Edition of Ferment Flour Food Industrial Conference.. ►烘焙食品防腐劑檢驗法—丙酸檢測／高珮琪 Analysis Method of Preservative in Baking Products—Setermination of Propionic Acid. ►如何製作糖煮水果、果醬、水果蜜餞／黃駿夫 The Method of Producing Compote, Comfiture and Comfit.. ►手工果醬正ㄏㄤ!／顏文俊 Confectionery Applications in Different Jam. ► 麵粉營養強化於烘焙食品之應用研討會／吳元欽 Symposium on Applications of Fortified Flour for Baked Foods.. ►機能性麵包的發展趨勢／曾馨儀 The Development of Functional Bread. ►反式脂肪酸的挑戰／李敬思 A Challenge to Bakery : Trans Fatty Acids. ►所務報導／編輯室 News From CGPRDI.

其他年份：2008 \| 2006 \| 2005 \| 2004 \| 2003

　

　

　

　