摘要
本研究将破壁的小球藻添加到青稞面包中,探索不同比例的小球藻粉对青稞面包烘焙品质的影响。结果表明:青稞面包的比容随着藻粉添加量的增加而减小。藻粉的添加对青稞面包含水量影响不大,但却能在一定程度上延缓面包水分散失。添加藻粉使青稞面包的硬度、咀嚼性和胶着性明显增加,弹性和回复性略有降低,而对内聚性影响不大。综合质构和感官分析,藻粉添加量在1.0%(质量分数)左右时,虽然面包比容略有下降,硬度、咀嚼性、胶着性有所增加,但其感官综合评分显著高于对照。此外,藻粉的添加显著提高了面包提取液对DPPH和羟自由基的清除率。本研究结果表明小球藻粉应用于青稞面包,不仅可以提高面包的营养价值,还可以在一定程度上提高面包品质,为今后开发小球藻在烘焙食品中的应用提供一定的参考。
In this study,Chlorella was applied into highland barley bread to study the influence of Chlorella in different proportions on the baking quality of barley bread.The results showed that the specific volume of highland barley bread decreased as the addition of Chlorella increased.The Chlorella addition had little effect on the water content of barley bread;however,it delayed the water loss of the bread.Moreover,it caused a significant increase in the hardness,chewiness and stickiness of barley bread as well as a slight decrease in the elasticity and resilience,while it didn’t affect much on the cohesion of bread.According to the comprehensive texture and sensory analysis,when the Chlorella addition was around 1.0%,though the specific volume of bread was slightly decreased,and the hardness,chewiness and stickiness of bread were slightly increased,but the sensory comprehensive score was significantly higher than that of control.In addition,the addition significantly increased the DPPH scavenging rate and hydroxyl radical scavenging rate of bread extract.This study indicates that introduction of Chlorella in highland barley bread improves both the nutritional value and the bread quality,which provides some references for further researches on the application of Chlorella in baking foods.
作者
王宝贝
邱颖辉
陈玟璇
戴紫薇
WANG Baobei;QIU Yinghui;CHEN Wenxuan;DAI Ziwei(College of Oceanology and Food Science,Quanzhou Normal University,Quanzhou 362000,China;Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae,Quanzhou 362000,China;Key Laboratory of Inshore Resources and Biotechnology Fujian Province University,Quanzhou 362000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第23期157-162,共6页
Food and Fermentation Industries
基金
福建省高等学校新世纪优秀人才支持计划(2018)
福建省高校杰出青年科研人才培育计划(2017)
关键词
小球藻
青稞
面包
质构
抗氧化活性
Chlorella
highland barley
beard
texture
antioxidant activity
