抹茶对馒头面团发酵、感官品质及抗氧化性的影响

Effects of matcha on dough fermentation,sensory quality and antioxidant activity of steamed bread

通过在面团中添加不同量的抹茶,研究其添加量对馒头面团发酵的产气量、面团体积增加速度、感官品质和抗氧化性的影响。结果表明,添加抹茶会影响酵母的发酵,使馒头面团发酵体积变小、面团体积增加速度下降,使发酵时间延长;随着抹茶添加量的增加,馒头的比容及外观形状、结构、弹韧性、口感等感官品质显著下降(P<0.05);抹茶添加量在1.5%~6.0%时馒头的风味和色泽显著提高(P<0.05);随着抹茶添加量的增加,馒头的DPPH自由基清除能力、羟基自由基清除能力和总还原能力提高。因此,抹茶会影响馒头面团发酵、感官品质及抗氧化性,馒头中抹茶的添加量在6.0%以内较为适宜。

The effects of different amounts of matcha on the dough fermentation gas production,dough volume increasing speed,sensory quality and antioxidant activity of steamed bread were studied. The results showed that the addition of matcha could affect the fermentation of yeast,reduce the fermentation volume of steamed bread dough,decrease the increase rate of dough volume,and prolong the fermentation time;With the increase of matcha addition,the specific volume,appearance shape,structure,elasticity,taste and other sensory quality of steamed bread decreased significantly(P < 0.05);When the addition of matcha was 1.5%~6.0%,the flavor and color of steamed bread were significantly improved(P < 0.05);With the increase of matcha addition,the DPPH free radical scavenging capacity,hydroxyl free radical scavenging capacity and total reducing capacity of steamed bread increased. Therefore,matcha can affect the dough fermentation,sensory quality and antioxidant activity of steamed bread,the amount of matcha in steamed bread is suitable for within 6.0%.