不同抗氧化剂对面包品质和功能特性的影响

Effect of different antioxidants on quality and functional properties of bread

在面包中分别添加1%(以高筋小麦粉质量计)的茶多酚、大豆异黄酮、原花青素、黄芪多糖4种抗氧化剂,探讨其对面包的烘焙品质、抗氧化活性和淀粉消化特性的影响。结果表明:与对照组相比,黄芪多糖和原花青素显著减小面包的比体积(P<0.05);大豆异黄酮和原花青素使面包硬度明显高于其他3组,弹性显著降低(P<0.05);抗氧化剂的添加使得面包芯的a、b值均显著增大(P<0.05),面包的抗氧化能力均显著提高(P<0.05);原花青素面包在消化时间为40 min和120 min时,淀粉转化为葡萄糖的量明显少于其他各组面包。

Four kinds of antioxidants including tea polyphenols,soybean isoflavones,proanthocyanidins and milkvetch root polysaccharides were added to bread with 1%(based on the mass of high gluten wheat flour),and their effects on baking quality,antioxidant activity and starch digestion characteristics were discussed.The results showed that compared with the control group,milkvetch root polysaccharide and proanthocyanidins significantly reduced the specific volume of bread(P<0.05).Soybean isofla-vones and proanthocyanidins significantly increased the hardness of bread compared with the other three groups,and significantly decreased the elasticity(P<0.05).The addition of antioxidants significantly increased the a and b values of bread core(P<0.05),and the antioxidant capacity of bread was signifi-cantly increased(P<0.05).When the digestion time of proanthocyanidin bread was 40 min and 120 min,the amount of starch converted to glucose was significantly less than that of other groups of bread.