芹菜粉对面团性质及面包品质的影响

Effect of celery powder on the dough property and bread quality

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。

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".