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

被引：0
|
作者：
Kong Y. [1 ]
Huang Y. [1 ]
Li Q. [1 ]
Zou Z. [1 ]
Su X. [1 ,2 ]
Wang F. [1 ,2 ]
Li Q. [1 ]
机构：
[1] College of Food Science and Technology, Hunan Agricultural University, Changsha
[2] Hunan Fermented Food Engineering Technology Research Center, Changsha
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 07期
关键词：
antioxidant capacity; bread; quality; vine tea powder;
D O I：
10.13386/j.issn1002-0306.2022050079
中图分类号：
学科分类号：
摘要：
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 change significantly (P>0.05), and its quality was great. However, the quality of berry tea bread decreased significantly as the proportion of vine tea powder increased. Scanning electron microscope (SEM) results indicated that the internal structure of bread was intact and the edge of pores was smooth when the addition amount was 1%, but with the increase of the addition amount, the internal structure of vine tea bread was destroyed and the quality of bread decreased. The antioxidant results showed that the contents of polyphenols, flavonoids, dihydromyricetin (DHM), myricitrin, myricetin and antioxidant properties of bread increased significantly (P<0.05) with the increase in the proportion of vine tea powder. Overall, 1% of vine tea powder can ensure the quality and improve the antioxidant properties of bread, which provides a theoretical basis for the subsequent processing application of vine tea powder in bread. © 2023 Editorial Department of Science and Technology of Food Science
引用
收藏
页码：38 / 45
页数：7
相关论文
共 32 条
  • [1] YANG Y H, YU L J, HE J H, Et al., Effect of fungal-fermentation process on flavor quality in different grades vine tea[J], Science and Technology of Food Industry, 43, 17, (2022)
  • [2] CARNEIRO R, YE L, BAEK N, Et al., Vine tea (Ampelopsis grossedentata): A review of chemical composition, functional properties, and potential food applications[J], Journal of Functional Foods, 76, (2021)
  • [3] ZHANG L H, ZHANG Y F, HUANG R J, Et al., Optimization of extraction technology of ampelopsin from Ampelopsis grossedentata by aaqueous two-phase system[J], Science and Technology of Food Industry, 42, 6, pp. 181-186, (2021)
  • [4] ZHANG Q, ZHAO Y, ZHANG M, Et al., Recent advances in research on vine tea, a potential and functional herbal tea with dihydromyricetin and myricetin as major bioactive compounds[J], Journal of Pharmaceutical Analysis, 11, 5, pp. 555-563, (2021)
  • [5] LI J C, LI S Y, WANG Y, Et al., Predictive analysis on chemical composition, pharmacological effects and quality marker (Q-marker) of Ampelopsis grossedentata[J], Journal of Southwest Minzu University (Natural Science Edition), 47, 3, pp. 254-266, (2021)
  • [6] WU S H, YU H J, YU T, Et al., Study on anti-hyperuricemia effect of Ampelopsis grossedentata extracts[J], Science and Technology of Food Industry, 42, 18, pp. 350-355, (2021)
  • [7] JIA C H, ZHANG M X, MA W B, Et al., Evaluation of antioxidant properties of the different tissues of vine tea (Ampelopsis grossedentata) in stripped canola oil and sunflower oil[J], Journal of Food Science, 85, 4, pp. 1082-1089, (2020)
  • [8] DOLGIN E., Genomic focus brings tea research to the boil[J], Nature, 566, 7724, pp. S12-S13, (2019)
  • [9] ERIVE M O D, HE F, WANG T, Et al., Development of β-glucan enriched wheat bread using soluble oat fiber[J], Journal of Cereal Science, 95, 1, (2020)
  • [10] LIU T., Effect of persimmon powder on breadmaking quality and study on mechanism of persimmon tannin-gluteninter action, (2017)
1234