超微绿茶粉对面包品质与抗氧化特性的影响

Effect of Superfine Green Tea Powder Addition on Quality and Antioxidant Property of Bread

将超微绿茶粉添加到面包中,采用感官评定、质构分析等方法考察不同超微绿茶粉添加量(0、1%、2%、3%、4%、5%)对面包品质的影响,并通过DPPH+自由基清除试验评价面包抗氧化活性的变化。研究表明,超微绿茶粉的添加对面包感官品质影响显著,超微绿茶粉添加量3%的面包感官品质最好。随着超微绿茶粉添加量逐渐增加,面包的硬度、咀嚼性数值呈增加趋势,弹性数值呈降低趋势,当添加量达到5%时,发生显著变化(P<0.05),恢复性数值变化无规律;而且茶面包浸提液对DPPH+的清除能力显著升高(P<0.05),超微绿茶粉显著提高了面包的抗氧化能力。

Superfine green tea powder was added for improvements on sensory quality and antioxidant property of the wheat bread.Addition of the powder at 0,1%,2%3%,4%or 5%in the flour prior to bread-making was implemented for the sensory evaluation and texture profile analysis on quality of bread,and antioxidant property via DPPH+scavenging test.A significant effect on the bread quality was observed with all levels,especially at 3%,of the addition.On the textural measurements,the more added powder the higher hardness and chewiness,while the lower the springiness,of the baked bread were resulted.At 5%addition,significant changes on the parameters occurred(P<0.05),but the response on resilience was inconsistent.The water extract of the powder-added bread exhibited a significantly increased DPPH+scavenging capacity over that of the blank at P<0.05.