摘要
将黑皮鸡枞粉(0,1%,2%和3%)、黑米粉(0,5%和10%)添加到小麦粉中,研究其对面包色差、比容、质构及抗氧化性能的影响。结果表明,2%黑皮鸡枞粉和5%黑米粉对面包比容影响不大。随着黑皮鸡枞粉、黑米粉比例的增大,面包的黏结性、咀嚼性和硬度总体呈增大趋势,而弹性略微减小。同时,黑皮鸡枞粉、黑米粉的添加显著提高面包中多酚物质和花色苷的含量,DPPH自由基和ABTS自由基清除能力增强,体外淀粉水解率随之减小,在一定程度上还能提升面包的色泽、口感、香气等感官品质。因此,适量添加黑皮鸡枞粉、黑米粉有利于提高面包焙烤品质和抗氧化性能。
Oudemansiella raphanipes powder(0,1%,2%,and 3%)and black rice powder(0,5%,and 10%)were added to wheat flour,and the effects on the color difference,specific volume,texture property and antioxidant properties of phenolic compounds in bread were studied.The results showed that the specific volume of bread did not change much when the addition of O.raphanipes did not exceed 2%and black rice 5%.With the increase of the proportion of O.raphanipes and black rice powder,the chewiness,adhesiveness and hardness of bread gradually increased,but the elasticity slightly decreased.At the same time,the addition of O.raphanipes and black rice powder significantly increased the content of polyphenols in bread,enhanced the scavenging ability of DPPH free radicals and ABTS free radicals,and decreased the starch hydrolysis rate in vitro.To a certain extent,it can also increase the color,taste,aroma and other sensory qualities of bread.Therefore,proper addition of O.raphanipes and black rice powder is beneficial to improve the baking quality and antioxidant properties of bread.
作者
余虹达
曾容
张彤
覃宇悦
陈海燕
SOTEYOME Thanapop
YU Hongda;ZENG Rong;ZHANG Tong;QIN Yuyue;CHEN Haiyan;SOTEYOME Thanapop(Faculty of Food Science and Engineering,Kunming University of Science and Technology,Kunming 650550;Rajamangala University of Technology Phra Nakhon,Bangkok 10300)
出处
《食品工业》
CAS
2024年第1期71-76,共6页
The Food Industry
基金
云南省科技厅重大专项子课题《云南有色米高值化加工关键技术研究与产业化》(202202AG050009-3)
大学生创新创业训练计划项目-云南省级项目(202110670053)
云南省外国人才引进专项项目。
关键词
黑皮鸡枞
黑米
面包品质
抗氧化能力
淀粉水解率
Oudemansiella raphanipes
black rice
bread quality
antioxidant property
starch hydrolysis rate
