食品与发酵工业 >

2023 , Vol. 49 >Issue 6: 215 - 220

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032086

研究报告

添加黑米酒糟对面包品质与功能特性的影响

  • 王旭 ,
  • 朱宇 ,
  • 艾棚 ,
  • 杭华 ,
  • 汪昌保
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  • (安徽师范大学 生命科学学院,安徽 芜湖,241000)
本科生(杭华副教授为通信作者,E-mail:2006 hanghua@163.com.)

收稿日期: 2022-05-07

  修回日期: 2022-06-03

  网络出版日期: 2023-04-14

基金资助

安徽省自然科学基金(1908085MC99);省级大学生创新创业训练项目(S202110370075)

收起

Effect of black rice spent grain on quality and functional character of bread

  • WANG Xu ,
  • ZHU Yu ,
  • AI Peng ,
  • HANG Hua ,
  • WANG Changbao
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  • (College of Life Sciences, Anhui Normal University, Wuhu 241000, China)

Received date: 2022-05-07

  Revised date: 2022-06-03

  Online published: 2023-04-14

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摘要

以黑米酒糟制备面包,依据感官评价、面包测定指标等探究不同添加量的黑米酒糟对面包品质的影响,并通过体外实验方法,分析黑米酒糟对面包的抗氧化和体外消化特性的影响。结果表明,不同添加量的黑米酒糟对面包比容、色泽品质、质构及感官等影响显著。随着黑米酒糟添加量增加,面包的总酚含量(14%~28%)、DPPH自由基清除率(40.8%~52.5%)和ABTS阳离子自由基清除率(16.8%~53.9%)明显增加,表明其能显著提高面包的抗氧化性。此外,黑米酒糟能降低面包中快速消化淀粉和慢速消化淀粉含量,提高抗性淀粉含量,表明其能明显降低面包的体外消化能力,适用于制备抗性淀粉制品。

关键词： 黑米酒糟; 面包; 质构; 抗氧化; 体外消化

本文引用格式

王旭 , 朱宇 , 艾棚 , 杭华 , 汪昌保 . 添加黑米酒糟对面包品质与功能特性的影响[J]. 食品与发酵工业, 2023 , 49(6) : 215 -220 . DOI: 10.13995/j.cnki.11-1802/ts.032086

Abstract

The bread was prepared with the black rice spent grain. The effects of the additions of black rice spent grain on bread quality were explored for the sensory evaluation and bread measurement index of bread. According to in vitro experiments, the effects of black rice spent grain were analyzed for the antioxidant and in vitro digestive property of bread. The results showed that the different black rice spent grain additions of bread had significant effects on the specific volume, color quality, texture and sensory. The total phenol contents (14%-28%), DPPH radical scavenging rates (40.8%-52.5%) and ABTS cation radical scavenging rates (16.8%-53.9%) of bread enhanced significantly with the increase of added black rice spent grain, which indicated that it could evidently improve the antioxidant activities of bread. In addition, the black rice spent grain addition in bread could reduce the contents of rapid digestion starch and slow digestion starch and increase the resistant starch content, which suggested that it could significantly degrade the digestibility in vitro of bread and be suitable to prepare the resistant starch products.

Key words： black rice spent grains; bread; texture characteristics; antioxidant; digestion in vitro

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