亚麻籽粉粒径对面包品质及其抗氧化特性影响

Effect of particle size of flaxseed powder on bread quality and its antioxidant property

将不同粒径的亚麻籽粉添加到高筋小麦粉中制作面包,分析了面包的理化性质、感官特性和抗氧化性能,探究不同亚麻籽粉粒径对面包品质和功能特性的影响。结果表明:随着亚麻籽粒径的减少,面包的比体积降低、色泽变暗、硬度和咀嚼性增加,而面包中的总黄酮和总酚含量有所增加,ATBS、DPPH自由基清除率和铁离子还原能力呈现增加趋势。综上所述,亚麻籽粉粒径减小会降低面包的食用品质,但会提高其抗氧化能力,粒径380μm的亚麻籽粉制作的面包,其品质和抗氧化能力均较优。

Flaxseed powder with different particle sizes was added to high-gluten wheat flour to make bread.The physicochemical property,sensory property and antioxidant property of bread were analyzed,and the effects of different particle sizes of flaxseed powder on bread quality and functional property were investigated.The results showed that with the decrease of flaxseed powder particle size,the specific volume of bread decreased,the color darkened,the hardness and chew ability increased,while the contents of total flavonoids and total phenols in bread increased,the ABTS,DPPH free radical scavenging rate and iron ion reducing ability showed an increasing trend.In summary,the reduction of flaxseed powder particle size could reduce the edible quality of bread,but improve its antioxidant capacity.Bread made of 380μm flaxseed powder had better quality and antioxidant capacity.