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芹菜粉对面团性质及面包品质的影响
徐燕,张敏,晁慧梅,王乃富,汪名春,周裔彬
0
(安徽农业大学茶与食品科技学院,合肥 230036)
摘要:
研究2种芹菜粉(“津南实芹”和“文图拉”)的添加量(0、1%、2%、3%和5%)对面团流变特性和面包品质、抗氧化活性的影响。Mixolab和动态流变结果表明,随着2种芹菜粉量的增加,面团的吸水率、弹性模量G'和黏性模量G"呈上升趋势,弱化值C2、峰值黏度C3和回生值C5-C4呈下降趋势。与对照组相比,随着2种芹菜粉量的增加,面包的比容、弹性和回复性减小,而硬度和咀嚼性增大,面包的总酚含量和DPPH自由基清除力也有上升的趋势。感官评价表明“津南实芹”面包较“文图拉”面包更易被人们接受。
关键词:  芹菜粉;面团流变性;芹菜面包  抗氧化能力
DOI:10.13610/j.cnki.1672-352x.20191013.006
投稿时间:2019-03-06
基金项目:安徽省自然科学基金(11008761)和安徽省科学计划项目(1704a07020098和Ilj20170144)共同资助。
Effect of celery powder on the dough property and bread quality
XU Yan,ZHANG Min,CHAO Huimei,WANG Naifu,WANG Mingchun,ZHOU Yibin
(School of Tea and Food Science, Anhui Agricultural University, Hefei 230036)
Abstract:
The effects of different amounts (0, 1%, 2%, 3% and 5%) of two kinds of celery powder (“Jinnan Shiqin” and “Ventura”) on the rheological properties of dough, the quality and antioxidant activity of bread were studied. The results of Mixolab and dynamic rheology showed that, with the increase of the two kinds of celery powder, the water absorption, storage modulus G' and loss modulus G" of the dough showed all increasing trends, while the protein network weakening C2, peak viscosity C3 and starch crystallinity C5-C4 showed decreasing trends. Compared to the control bread, with the increase of the amount of celery powder, the specific volume, springiness and resilience of bread were decreased, while the hardness and chewiness, the total phenol content and DPPH radical-scavenging activity of bread were increased. Sensory evaluation showed that the bread with addition of “Jinnan Shiqin” was more acceptable than that of “Ventura”.
Key words:  celery powder  dough rheology  celery bread  antioxidant activity

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