摘要
将茶多酚添加于面包中,研究不同添加量的茶多酚对面包的比容、感官品质、水分含量、酸度等特性的影响.结果表明:以250 g面包专用粉为基准,在基础配方下,当茶多酚添加量为0.015%时,面包口感好、水分含量高、酸度低、比容大、感官评分较高.从面包的储藏品质来看,同样在4℃和25℃条件下贮藏72 h,添加茶多酚的面包较空白组水分含量高、酸度和硬度增长率低,茶多酚的添加有助于改善面包产品品质和延长货架期.
The tea polyphenols are added to the bread to study the effects of different added amounts of tea polyphenols on the specific capacity,sensory quality,water content,acidity and other characteristics of the bread.The results showed that with 250 g bread flour as the benchmark,when the added amount of tea polyphenols was 0.015%,under the basic formula,the bread had good taste,high moisture content,low acidity,large specific capacity and high sensory score.In terms of the storage quality of bread,with tea polyphenols added at 4℃and 25℃for had higher moisture content,and lower growth rate of acidity and hardness than the blank group,and the addition of tea polyphenols was helpful to improve the quality of the bread product and extend the shelf period.
作者
周枫
李飞
张园园
李建芳
ZHOU Feng;LI Fei;ZHANG Yuan-yuan;LI Jian-fang(College of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000,Henan,China;Characteristic Food Resources Comprehensive Utilization Engineering Research Center of the southern region of Henan province,Xinyang 464000,Henan,China)
出处
《粮食与油脂》
北大核心
2021年第7期153-156,共4页
Cereals & Oils
基金
河南省科技攻关项目(182102110324)
河南省科技攻关项目(182102110131)。
关键词
茶多酚
面包
感官
酸度
水分含量
tea polyphenol
bread
sense
acidity
moisture content
