超微茶粉对全麦面包品质及其淀粉消化特性的影响

Effect of Superfine Tea Powder on Quality and Starch Digestion Properties of Whole-Wheat Bread

以全麦面包为对照,通过面包基本指标测定、感官评定研究不同添加量超微绿茶粉和超微红茶粉对面包烘焙品质的影响,并通过体外模拟胃肠道的方法,分析超微茶粉对全麦面包淀粉消化特性的影响。结果表明,不同添加量的超微绿茶粉和超微红茶粉均对全麦面包比容、水分质量分数、质构及色泽品质影响明显。同时,随着茶粉添加量增加,全麦面包的茶多酚含量(0.87~1.87 g/100 g)、1,1-二苯基-2-三硝基苯肼自由基清除能力(0.45~1.25 g/100 g)和抗性淀粉含量(1.28~17.22 g/100 g)也明显上升。综合实验结果显示,添加质量分数2.0%超微红茶粉,可以更好地改善全麦面包烘焙品质,提高面包抗氧化性和抑制淀粉消化特性。

The effects of adding different amounts of superfine green tea powder or black tea powder(0.5–2.0 g/100 g of flour)on baking characteristics and antioxidant capacity of whole-wheat bread were studied.Meanwhile,starch digestion properties of whole-wheat bread with different amounts of superfine tea powder were detected by simulated gastrointestinal digestion in vitro.The results indicated that the type and addition amount of tea powder could significantly affect the specific volume,moisture content,color and texture of whole-wheat bread.In addition,the total tea polyphenol content(0.87–1.87 g/100 g),1,1-diphenyl-2-picrylhydrazy radical scavenging activity(0.45–1.25 g/100 g)and resistant starch content(1.28–17.22 g/100 g)obviously increased with increasing addition level of superfine tea powder.In general,superfine black tea powder at an addition amount of 2.0%could greatly improve the baking and antioxidant properties of whole-wheat bread,and inhibit the starch digestion properties.