期刊论文

Effects of Vine Tea(Ampelopsis grossedentata) Powder on Bread Quality and Its Antioxidant Properties

中文

食品工业科技

1002-0306

2023

44

7

38-45

10.13386/j.issn1002-0306.2022050079

长沙市科技计划项目，编号kh2005121，功能性面包新产品开发与关键技术研究；

本校为第一机构

为探究莓茶(显齿蛇葡萄)粉对面包品质及抗氧化能力的影响,通过添加莓茶粉部分替代小麦粉(0%~5%)用于制作面包,测定了莓茶面包的感官品质、质构特性、内部结构及抗氧化能力。研究发现与对照组相比,1%添加量的莓茶面包咀嚼性、...展开更多 为探究莓茶(显齿蛇葡萄)粉对面包品质及抗氧化能力的影响,通过添加莓茶粉部分替代小麦粉(0%~5%)用于制作面包,测定了莓茶面包的感官品质、质构特性、内部结构及抗氧化能力。研究发现与对照组相比,1%添加量的莓茶面包咀嚼性、弹性变化不显著(P>0.05),面包品质较好,随添加量增加,莓茶面包的品质下降明显;扫描电镜(SEM)结果表明,1%添加量时,面包内部结构完整,气孔...

Impacts of wheat flour substituted with varying levels of vine tea(Ampelopsis grossedentata) powder(from 0%to 5%) on the sensory quality,texture properties,internal structure and antioxidant properties of bread were investigated.Compared with white bread,the chewiness a...MORE Impacts of wheat flour substituted with varying levels of vine tea(Ampelopsis grossedentata) powder(from 0%to 5%) on the sensory quality,texture properties,internal structure and antioxidant properties of bread were investigated.Compared with white bread,the chewiness and springness of bread with 1% berry tea did not cha...