摘要
为提高板栗利用率,将板栗米酒渣粉作为膳食纤维和生物活性源应用于小麦面包。研究了自然,烘箱和真空冷冻干燥板粟米酒渣粉理化特性、微观结构以及板粟米酒渣粉对小麦面包品质特性及抗氧化性的影响。表明,3种板粟米酒渣粉生物活性成分、X衍射图谱晶体结构、理化及抗氧化性存在显著差异,板粟米酒渣粉对小麦面包生物活性物质、微观结构及质构、感官和抗氧化性具显著影响。2%~4%板粟米酒渣粉对小麦面包总体可接受性影响不显著,3种板粟米酒渣粉可纳入其最高水平达4%。
To improve the utilization rate of chestnut,WRFwas used as dietary fiber and bioactive source in wheat bread.The effects of natural,oven and vacuum freeze-drying WRF physicochemical properties,microstructure and the inclusion of WRF in wheat bread formula on the quality characteristics and antioxidant properties were studied.The results showed thatthe 3 WRFbioactive components,crystal structureof X diffraction patterns,physicochemicalandantioxidantproperties were significantly different.WRF had significant effects on the bioactive substances,microstructure,texture,sensory and antioxidant properties of wheatbread.The effects of 2%~4%WRF on the overall acceptability of wheat bread were not significant,and the highest level of 3 WRF could be included was 4%.
作者
陈颖
杨晓宽
胡美怡
Chen Ying;Yang Xiaokuan;Hu Meiyi(Hebei Normal University of science and technology,School of food science and technology,Qinhuangdao 066004)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2021年第4期14-20,共7页
Journal of the Chinese Cereals and Oils Association
基金
秦皇岛市科技支撑项目(201803B001)
河北省板栗产业协同创新中心(20200302)。
关键词
板栗米酒渣粉
小麦面包
微观结构
抗氧化性
Chinese chestnut rice wine residue flour
wheatbread
microstructure
antioxidant properties
