根莖類農產品(芋頭、甘藷)於烘焙加工產品之應用

Abstract

由於芋頭、甘藷等省產農產品之產量過剩，在進口農產品競爭下，始終無法提高其經濟利用價值，惟其營養價值高，具有膳食纖維及特殊風味，如用於烘焙產品加工上，不但能突顯烘焙產品特色，且可提高農產品之利用價值。 因此，本計畫在農委會之補助下，利用芋頭、甘藷等農產品原料，以各種不同之加工方法開發，改良而添加於烘焙產品中，並製作成使用手冊，於全省北部、中部、南部及東部各辦一場推廣講習會，講習會成果有八成以上之烘焙業者對此次活動及產品之接受性極高，希望能藉此活動和烘焙加工業者一起投入農產烘焙加工產品之開發與改良，以提昇農產品之利用價值。 The economical value of taro and sweet potato in Taiwan is not comparable to that of the other crops because of yield surplus and competition from the imported agricultural products. Taro and sweet potato are high in nutritional value and dietary fiber content, and rich in special flavor, they endow the products with specialty when used for baking. Therefore, it is worthy to develop processing techniques for these two crops widely utilized in many countries. This report describes the use of taro and sweet potato as materials for baking by different processing methods. In addition to the publication of pamphlets, extension gatherings have also been conducted in the northern, central, southern and eastern parts of Taiwan. It was found that more than 80% of bakery professionals accepted the activities and products. It is hoped that the baking industry could play an important role in this project for developing new agricultural bakery products and improving the economical value of taro and sweet potato as well.