滁菊粉对面团特性和面包风味及其抗氧化活性的影响

Effect of Chuzhou Chrysanthemum Powder on Dough Properties and Flavor and Antioxidant Activity of Bread

为探究将滁菊粉应用至面包加工中,对面团特性以及面包风味、抗氧化活性的影响,采用Mixolab 2混合试验仪对面团热机械学特性进行测定,并利用气相色谱-离子迁移谱法检测及分析面包中的挥发性风味物质,同时测定面包对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二胺盐(2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS)阳离子自由基的清除能力以及面包中的总黄酮含量。结果显示,滁菊粉的加入显著增加了面团的吸水率同时降低了淀粉的峰值黏度和回生值,与对照面包相比,滁菊面包的风味物质含量更加丰富,其中d-樟脑为滁菊的特征风味成分,通过主成分分析得到2种样品的挥发性风味成分存在明显差异。在抗氧化活性方面,滁菊面包的总黄酮含量为260.47 mg/100 g,明显高于对照面包,且对DPPH自由基、ABTS阳离子自由基的清除率均大于对照组。综上可知,面包中添加滁菊粉能够丰富面包的风味成分同时提高面包的抗氧化活性,为滁菊在面包类焙烤食品中的应用提供参考依据。

In order to explore the effect of Chuzhou chrysanthemum powder application in bread processing on dough characteristics and bread flavor and antioxidant activity, the thermal and mechanical properties of dough with added Chuzhou chrysanthemum powder were measured using Mixolab 2, and the volatile flavor compounds in the resulting bread were analyzed by gas chromatography-ion mobility spectrometry(GC-IMS). In addition, the 1,1-diphenyl-2-picrylhydrazyl(DPPH) and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate)(ABTS) cation radical scavenging capacity and the total flavonoid content of the bread were determined. The results showed that the water absorption rate of dough significantly increased while the peak viscosity and setback of starch decreased upon addition of Chuzhou chrysanthemum powder.Compared with the control bread, the content of flavor components in Chuzhou chrysanthemum incorporated bread was higher, and d-camphor was found to be the characteristic flavor component of Chuzhou chrysanthemum. The volatile flavor components in the samples with and without Chuzhou chrysanthemum were obviously different according to principal component analysis(PCA). The total flavonoid content of Chuzhou chrysanthemum incorporated bread was 260.47 mg/100 g,which was significantly higher than that of the control bread, and the DPPH and ABTS cation radical scavenging activities were higher than those of the control bread. In conclusion, addition of Chuzhou chrysanthemum powder to bread can enrich the flavor components and improve the antioxidant activity of bread, which provides a reference for the application of Chuzhou chrysanthemum in bakery foods.