LIU Ning, LUO Denghuan, CHEN Mingyu, et al. Effects of the Leaf Powder of Fruitless Wolfberry Tree on the Rheological Behavior of Dough and Qualities of Bread[J]. Science and Technology of Food Industry, 2021, 42(13): 88−94. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100006.
Citation: LIU Ning, LUO Denghuan, CHEN Mingyu, et al. Effects of the Leaf Powder of Fruitless Wolfberry Tree on the Rheological Behavior of Dough and Qualities of Bread[J]. Science and Technology of Food Industry, 2021, 42(13): 88−94. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100006.

Effects of the Leaf Powder of Fruitless Wolfberry Tree on the Rheological Behavior of Dough and Qualities of Bread

More Information
  • Received Date: October 11, 2020
  • Available Online: April 21, 2021
  • The leaf powder of fruitless wolfberry tree was added to the special wheat flour for bread, and the effects of 0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5% and 3% of leaf powder on the rheological properties and dynamic viscoelasticity of wheat dough were studied, and bread specific volume, texture, aging speed, sensory quality, the content of phenolic substances in the crust and core and the influence of antioxidant capacity were determined, in order to provide theoretical basis and practical guidance for the development of functional bread. The results showed that the addition of leaf powder of fruitless wolfberry tree reduced the water absorption of wheat flour from 51.60% to 47.20%, and the storage modulus and elastic modulus of the dough increased significantly with the addition of the leaf powder (P<0.05). When the addition amount was not more than 1.0%, leaf powder had no significant effect on the specific volume, elasticity, hardness, chewiness and aging speed of bread (P>0.05). The comprehensive score of sensory evaluation reached the highest value of 89.66, when the addition amount of the leaf powder was 1.0%. The addition of wolfberry leaf powder significantly increased the content of total phenols in the crust and core, and enhanced the scavenging ability of DPPH and ABTS free radicals of the bread. Therefore, leaf powder of wolfberry tree can be used in the production of functional bread.
  • [1]
    中华人民共和国国家卫生和计划生育委员会, 中国食物与营养发展纲要(2014~2020年)[J]. 农业工程技术(农产品加工业), 2014(3): 9−11.
    [2]
    汪磊. 燕麦β-葡聚糖对面粉、面团特性及馒头品质的影响和机制[D]. 重庆: 西南大学, 2017.
    [3]
    孟妍, 陈立勇. 强化抗性淀粉药膳方主食对于2型糖尿病患者的影响[J]. 营养学报,2015,37(3):229−234.
    [4]
    贾海先, 王竹天, 韩军花. 国内外强化食品对人群重点微量营养素的贡献率[J]. 卫生研究,2015,44(1):137−142.
    [5]
    张莲香, 陈海军, 胡嘉航, 等. 宁夏无果枸杞芽提取物对自然衰老小鼠SOD、MDA及NCAM的影响[J]. 宁夏医科大学学报,2012,34(12):1265−1268, 1232. doi: 10.3969/j.issn.1674-6309.2012.12.009
    [6]
    Arts Ilja C W, Hollman, Peter C H. Polyphenols and disease risk in epidemiologic studies[J]. The American Journal of Clinical Nutrition,2005,81(1):317−325. doi: 10.1093/ajcn/81.1.317S
    [7]
    Kim Y, Kee J I, Lee S, et al. Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase[J]. Food Chemistry,2014,145:409−416.
    [8]
    Graça C, Fradinho P, Sousa I, et al. Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture[J]. LWT-Food Science and Technology,2018,89:466−474.
    [9]
    Kim D O, Lee K W, Lee H J, et al. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals[J]. Journal of agricultural and food chemistry,2002,50(13):3713−3717. doi: 10.1021/jf020071c
    [10]
    Xican Li, Jing Lin, Yaoxiang Gao, et al. Antioxidant activity and mechanism of Rhizoma Cimicifugae[J]. Chemistry Central Journal,2012,6(1):140. doi: 10.1186/1752-153X-6-140
    [11]
    Song Y, Yoo S H. Quality improvement of a rice-substituted fried noodle by utilizing the protein-polyphenol interaction between a pea protein isolate and green tea (Camellia sinensis) extract[J]. Food Chemistry,2017,235:181−187. doi: 10.1016/j.foodchem.2017.05.052
    [12]
    Han H M, Koh B K. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread[J]. Journal of the Science of Food and Agriculture,2011,91(13):2495−2499. doi: 10.1002/jsfa.4499
    [13]
    Han H M, Koh B K. Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids[J]. Journal of the Science of Food and Agriculture,2011,91(4):604−608. doi: 10.1002/jsfa.4188
    [14]
    Ning J M, Hou G G, Sun J J, et al. Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread[J]. LWT-Food Science and Technology,2017,79:342−348.
    [15]
    Zhu F, Sakulnak R, Wang S A. Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread[J]. Food Chemistry,2016,194:1217−1223. doi: 10.1016/j.foodchem.2015.08.110
    [16]
    Qiong Wang, Yin Li, Fusheng Sun, et al. Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins[J]. Food Research International,2015,69:64−71. doi: 10.1016/j.foodres.2014.12.012
    [17]
    Swieca M, Sęczyk L, Gawlik-Dziki U, et al. Bread enriched with quinoa leaves-the influence of protein-phenolics interactions on the nutritional and antioxidant quality[J]. Food Chemistry,2014,162:54−62. doi: 10.1016/j.foodchem.2014.04.044
    [18]
    Sivam A S, Sun-Waterhouse D, Quek S, et al. Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: A review[J]. Journal of Food Science,2010,75(8):R163−R174.
    [19]
    Fendri L B, Chaari F, Maaloul M, et al. Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality[J]. LWT-Food Science and Technology,2016,73:584−591. doi: 10.1016/j.lwt.2016.06.070
    [20]
    Gómez M, Ronda F, Blanco C A, et al. Effect of dietary fibre on dough rheology and bread quality[J]. European Food Research and Technology,2003,216(1):51−56. doi: 10.1007/s00217-002-0632-9
    [21]
    Ragaee S, Guzar I, Dhull N, et al. Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread[J]. LWT-Food Science and Technology,2011,44(10):2147−2153. doi: 10.1016/j.lwt.2011.06.016
    [22]
    Xu K, Guo M M, Roman L, et al. Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making[J]. Food Chemistry,2020:317.
    [23]
    Martínez M M, Román L, Gómez M. Implications of hydration depletion in thein vitro starch digestibility of white bread crumb and crust[J]. Food Chemistry,2018,239:295−303. doi: 10.1016/j.foodchem.2017.06.122
    [24]
    Román L, Gómez M, Hamaker B R, et al. Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb[J]. Food Chemistry,2018,274:664−671.
    [25]
    孙辉, 姜薇莉, 田晓红, 等. 利用物性测试仪分析小麦粉馒头品质[J]. 中国粮油学报,2005(6):121−125. doi: 10.3321/j.issn:1003-0174.2005.06.030
    [26]
    Nawrocka A, Miś A, Szymańska-Chargot M. Characteristics of relationships between structure of gluten proteins and dough rheology-influence of dietary fibres studied by FT-Raman spectroscopy[J]. Food Biophysics,2016,11(1):81−90. doi: 10.1007/s11483-015-9419-y
    [27]
    代雅杰, 黑雪, 邓莉梅, 等. 橘皮粉对面包烘焙品质及其酚类物质抗氧化能力的影响[J]. 食品与发酵工业,2018,44(4):154−158.
  • Cited by

    Periodical cited type(4)

    1. 董晓琳,马丽苹,边雪洁,焦昆鹏,杨浩昆,王澄源. 甘薯叶粉添加量对面包品质、抗氧化性及淀粉消化性的影响. 食品与发酵工业. 2024(01): 196-203 .
    2. 李镁娟,石训,孔娜,唐俊霞,李耀崇,黄继红. 冷冻温度对手抓饼品质及其淀粉消化特性的影响研究. 食品科技. 2024(09): 137-144 .
    3. 冯瑜霞,程哲,李云龙. 苦荞叶营养价值分析及其应用的研究现状. 食品研究与开发. 2023(20): 207-211 .
    4. 王丽,李淑荣,句荣辉,王辉,李娟,张永春,杨洋. 不同品种马铃薯淀粉的微观结构及物化性质比较分析. 现代食品科技. 2022(12): 329-339 .

    Other cited types(4)

Catalog

    Article Metrics

    Article views (326) PDF downloads (44) Cited by(8)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return