橘皮粉对面包烘焙品质及其酚类物质抗氧化能力的影响  

Effect of flavedo powder on the bread baking quality and poly phenols antioxidant activity

作　　者：代雅杰 黑雪 邓莉梅 任亚荣 高琴娥 罗慧 曹晓虹[1] 韩立宏[1,2] DAI Ya-jie;HEI Xue;DENG Li-mei;REN Ya-rong;GAO Qin-e;LUO Hui;CAO Xiao-hong;HAN Li-hong(North Minzu University-Charite Research Laboratory （NCRL） , North Minzu University, Yinchuan 750021, China;Ningxia Ruichun Coarse Cereals Co. ,LTD, Guyuan 756000, China)

机构地区：[1]北方民族大学北方民族大学-夏洛蒂医科大学联合研究实验室,宁夏银川750021 [2]宁夏瑞春杂粮股份有限公司,宁夏固原756000

出　　处：《食品与发酵工业》2018年第4期154-158,共5页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31460406);国家级大学生创新创业训练计划项目(201611407017);北方民族大学中央高校基本科研业务费专项资金资助(2017SKKY03)

摘　　要：将橘皮粉添加到面包专用小麦粉中,研究了不同添加量的橘皮粉对面包比容、质构特性、感官品质及面包酚类物质抗氧化能力的影响。结果表明,当添加量不超过3%时,橘皮粉对面包的比容没有显著影响;综合质构和感官分析,橘皮粉添加量为2%时,面包的硬度显著降低,弹性显著增大,面包的质地得到了有效改善,感官品质优于对照组,感官评价得分最高;橘皮粉的加入显著提高了面包中总酚的含量,增强了DPPH自由基清除能力。flavedo powder was applied in making bread,and then the specific volume,texture,sensory quality and polyphenols antioxidant activity of the bread with different flavedo content were investigated. The results showed that when the amount was less than 3%,there was no significant effect on the specific volume bread. Based on the analysis of structure and sensory,with 2% of flavedo,the bread hardness decreased,the springiness increased and the texture improved significantly. Also,the bread sensory quality is better than that of the control group,and the sensory evaluation score was the highest. The addition of flavedo significantly increased the content of total phenol in bread,and enhanced DPPH radical scavenging ability of the bread. This study provides new ideas for the development of functional nutritional bread,as well as the development and utilization of flavedo powder.

关 键 词：橘皮粉 面包品质 质构特性 抗氧化能力 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]