HUBEI AGRICULTURAL SCIENCES ›› 2022, Vol. 61 ›› Issue (6): 122-126.doi: 10.14088/j.cnki.issn0439-8114.2022.06.023

• Storage & Processing • Previous Articles     Next Articles

Effects of matcha on dough fermentation, sensory quality and antioxidant activity of steamed bread

ZHU Xin-peng1,2, CHENG Zhu-lin1, LI Dong-hua1,3   

  1. 1. School of Modern Agriculture and Biotechnology, Ankang University, Ankang 725000, Shaanxi,China;
    2. Ankang Selenium-rich Food Technology Research and Development Center, Ankang 725000, Shaanxi, China;
    3. Shaanxi Tea Key Lab Co-sponsored by Province and Municipality, Ankang 725000, Shaanxi,China
  • Received:2021-05-10 Online:2022-03-25 Published:2022-04-18

Abstract: The effects of different amounts of matcha on the dough fermentation gas production, dough volume increasing speed, sensory quality and antioxidant activity of steamed bread were studied. The results showed that the addition of matcha could affect the fermentation of yeast, reduce the fermentation volume of steamed bread dough, decrease the increase rate of dough volume, and prolong the fermentation time; With the increase of matcha addition, the specific volume, appearance shape, structure, elasticity, taste and other sensory quality of steamed bread decreased significantly (P < 0.05); When the addition of matcha was 1.5%~6.0%, the flavor and color of steamed bread were significantly improved (P < 0.05);With the increase of matcha addition, the DPPH free radical scavenging capacity, hydroxyl free radical scavenging capacity and total reducing capacity of steamed bread increased. Therefore, matcha can affect the dough fermentation, sensory quality and antioxidant activity of steamed bread,the amount of matcha in steamed bread is suitable for within 6.0%.

Key words: matcha, steamed bread, dough fermentation, sensory quality, antioxidant activity

CLC Number: