苦荞粉添加量对馒头抗氧化效果影响研究  

Effect of buckwheat addtion on the antioxidant quality of steamed bread

作　　者：陈洁[1] 彭芸[1] 王远辉[1] 屈凌波[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《食品科技》2015年第6期194-197,共4页Food Science and Technology

基　　金：国家科技支撑计划课题(2012BAD37B04)

摘　　要：通过添加不同量的苦荞粉配成苦荞-小麦混粉,研究苦荞馒头与纯小麦馒头之间抗氧化品质效果的变化。结果表明,馒头多酚类物质、黄酮类物质的含量以及抗氧化效果随苦荞粉含量的增加而增加,并且苦荞馒头的抗氧化效果显著高于小麦馒头。In this study, we add different amount of buckwheat into wheat to study the antioxidant quality and sensory quality of buckwheat steamed bread. The results show that, there are more polyphenols and flavonoids in the steamed bread with buckwheat increased, and the antioxidant quality of buckwheat steamed bread is significantly higher than that of wheat steamed bread.

关 键 词：苦荞粉 馒头 多酚 黄酮 抗氧化效果 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]