摘要
以感官评价和质构分析为指标,研究了超微杜仲粉添加量对面包烘焙特性的影响,并探讨超微杜仲粉面包的抗氧化能力。研究结果表明:添加量1.0%~2.0%(质量分数)的杜仲粉会提高面包的感官评价,尤其是在改善面包的气味和色泽方面效果良好。超微杜仲粉对面包比容、水分含量、质构及色泽等品质影响显著。添加量超过1.0%,会使面包的比容减小、硬度增大、弹性降低及水分含量下降。提高超微杜仲粉添加量,有利于增强面包清除1,1-二苯基-2-三硝基苯肼(DPPH)自由基的能力。
Based on sensory evaluation and texture analysis,the effects of ultrafine Eucommia ulmoides powder addition on bread baking characteristics were studied and antioxidant capacity of ultrafine Eucommia powder bread was discussed.The results showed that the addition of 1.0%~2.0%eucommia ulmoides powder improve the sensory evaluation of bread,especially in ameliorating the smell and color of bread.Ultrafine Eucommia ulmoides powder has significant influence on the specific volume,moisture content,texture and color quality of bread.With the addition amount more than 1.0%,the specific volume of bread is decreased,the hardness is increased,elasticity and moisture content of bread are decreased.Besides,with the increase of ultramicro eucommia ulmoides powder,1,1-diphenyl-2-trinitrophenylhydrazine free radical scavenging ability of bread is be serengthened.
作者
陈书明
刘明娣
陈玮
段续
CHEN Shuming;LIU Mingdi;CHEN Wei;DUAN Xu(Applied Engineering school,Henan University of Science&Technology,Sanmenxia 472000,China;Food&Bioengineering school,Henan University of Science&Technology,Luoyang 471023,China)
出处
《河南科技大学学报（自然科学版）》
CAS
北大核心
2021年第5期88-92,M0007,M0008,共7页
Journal of Henan University of Science And Technology:Natural Science
基金
国家自然科学基金项目(31671907)
河南省科技厅攻关项目(212400410173)
河南省教育厅重点科研项目(21B550005)。
关键词
超微粉
杜仲
面包
质构
superfine powder
Eucommia ulmoides
bread
texture
