金银花粉对面团特性及面包品质的影响

The effect of adding honeysuckle pollen on dough characteristics and bread quality

[目的]探究金银花粉对面团特性及面包品质、抗消化性能的影响。[方法]将金银花粉以0%,1%,2%,3%,4%,5%的比例添加到小麦粉中制作面包,研究混合粉粉质特性、糊化特性、面包比容、质构、感官评分、卫生指标及体外消化特性的变化。[结果]添加金银花粉使混合粉的吸水率由64.90%增加到72.10%,同时混合粉的糊化温度显著提高(P<0.05);当金银花粉添加量≤2%时,金银花粉对面包的比容、弹性、硬度无显著影响,感官评分在金银花粉添加量为2%时达到最高值。金银花粉的添加,使面包的抗性淀粉含量显著增大(P<0.05)。[结论]面包中添加金银花粉能够改善面包品质,丰富营养成分,提高抗消化性能。

[Objective]This study aimed to explore the effects of honeysuckle pollen applied to bread processing on dough properties,bread quality and anti-digestion properties.[Methods]The honeysuckle pollen was added to wheat flour at 0%,1%,2%,3%,4%,5%to make bread.The changes of the flour properties,gelatinization properties,bread volume,texture,sensory evaluation,health indexes and in vitro digestion characteristics of the mixed powder were then studied.[Results]Adding honeysuckle pollen increased the water absorption rate of the mixed powder from 64.90%to 72.10%,and the gelatinization temperature of the mixed powder was significantly increased(P<0.05);When the amount of honeysuckle pollen added does not exceed 2%,the specific volume,elasticity and hardness of bread were not significantly affected,and the sensory score reached the highest value when the addition amount of the pollens was 2%.Moreover,the content of resistant starch in bread was significantly increased with the addition of the pollens(P<0.05).[Conclusion]Adding honeysuckle pollen to bread can improve its quality,enrich its nutritional content,and enhance its digestive resistance.