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

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.