食品与发酵工业 >

2020 , Vol. 46 >Issue 2: 157 - 164

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021861

生产与科研应用

不同品种藜麦粉对馒头品质及抗氧化活性的影响

  • 陈银焕 ,
  • 杨修仕 ,
  • 郭慧敏 ,
  • 任贵兴 ,
  • 李进才
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  • 1 (中国农业科学院作物科学研究所,北京,100081)
    2 (天津大学 化工学院,天津,300350)
陈银焕(硕士研究生)和杨修仕(助理研究员)为共同第一作者(任贵兴研究员和李进才副教授为共同通讯作者,E-mail:renguixing@caas.cn,lijincai@tju.edu.cn)。

收稿日期: 2019-07-31

  网络出版日期: 2020-03-13

基金资助

河北省重点研发计划项目课题“藜麦种质资源引进收集及品质评价”(19227527D-01);中国农业科学院科技创新工程“作物种质资源品质和抗逆性状评价”团队

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Effect of different varieties of quinoa flour substitution on quality and antioxidant activity of steamed bread

  • CHEN Yinhuan ,
  • YANG Xiushi ,
  • GUO Huimin ,
  • REN Guixing ,
  • LI Jincai
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  • 1 (Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China)
    2 (School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, China)

Received date: 2019-07-31

  Online published: 2020-03-13

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摘要

为了明确小麦粉中添加藜麦粉对馒头的品质及抗氧化活性的影响,该文探讨了高筋小麦粉中添加不同比例不同品种藜麦粉(红藜麦、白藜麦以及黑藜麦)对混配粉面团和馒头品质的影响,分析了混配粉面团粉质特性、馒头质构特性和感官品质以及馒头加工过程中多酚含量和抗氧化活性的变化。结果表明,添加10%和20%藜麦粉的 3种藜麦混配粉馒头均能保持较好的弹性、黏聚性和回复性,且感官评价总分均在82分以上,而添加30%藜麦粉严重降低了馒头品质。3种藜麦混配粉馒头的多酚含量均显著高于高筋小麦粉馒头(40.39 mg GAE/100g),尤其添加20%藜麦粉的黑藜麦混配粉馒头最高(165.41 mg GAE/100g)。在藜麦馒头加工过程中,抗氧化活性降低。与小麦馒头相比,添加20%藜麦粉的馒头抗氧化活性显著增加,其中,添加黑藜麦粉的馒头抗氧化活性最高(ORAC值为2 624.4 μmol TE/100g)。3种藜麦粉的适宜添加比例为20%,此添加比例可以在保证藜麦混配粉馒头品质的同时有效提高馒头的抗氧化活性。

关键词： 藜麦粉; 馒头; 质构特性; 感官评价; 抗氧化活性

本文引用格式

陈银焕 , 杨修仕 , 郭慧敏 , 任贵兴 , 李进才 . 不同品种藜麦粉对馒头品质及抗氧化活性的影响[J]. 食品与发酵工业, 2020 , 46(2) : 157 -164 . DOI: 10.13995/j.cnki.11-1802/ts.021861

Abstract

For clarifying the influence of quinoa flour on processing quality and antioxidant activity of steamed bread, the effect of adding different proportions of three varieties of quinoa flour (white, red and black quinoa) on the quality characteristics of dough and steamed bread was studied. The dough farinograph properties, texture characteristics, sensory evaluation, the change of polyphenol content and antioxidant activity were analyzed. The results showed that the springiness, cohesiveness and resilience of steamed bread with 10% and 20% addition of quinoa flour were well maintained, and the sensory score was above 82 point. The quality of steamed bread with 30% addition of quinoa flour was significantly deteriorated. The polyphenol content of steamed bread with three varieties of quinoa flour substitution was significantly higher than that of high-gluten wheat flour steamed bread (40.39 mg GAE/100g), especially steamed bread with 20% black quinoa flour substitution was the highest (165.41 mg GAE/100g). Processing decreased antioxidant activity of steamed bread with quinoa flour. Compared to wheat flour steamed bread, antioxidant activity of steamed bread with 20% quinoa flour addition increased significantly, especially steamed bread with black quinoa flour obtained the highest (the value of ORAC was 2 624.4 μmol TE/100g). Under the experimental conditions of the study, the appropriate substitution of three varieties of quinoa flour all should be 20%, and antioxidant activity of steamed bread with quinoa flour substitution was improved without negatively affecting the quality of steamed bread.

Key words： quinoa flour; steamed bread; texture characteristics; sensory evaluation; antioxidant activity

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