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

doi:10.14088/j.cnki.issn0439-8114.2022.06.023

Abstract

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:

TS213.2

ZHU Xin-peng, CHENG Zhu-lin, LI Dong-hua. Effects of matcha on dough fermentation, sensory quality and antioxidant activity of steamed bread[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(6): 122-126.

References

[1] GB/T 34778—2017,抹茶[S].
[2] 王镇,尹娟,谢福灿.抹茶及其在食品和日化品中的应用[J].中国茶叶,2019,41(4):12-15.
[3] XU P,YING L,HONG G J,et al.The effects of the aqueous extract and residue of matcha on the antioxidant status and lipid and glucose levels in mice fed a high-fat diet[J]. Food & function,2015, 7(1): 294-300.
[4] DIETZ C, DEKKER M, PIQUERAS-FISZMAN B.An intervention study on the effect of matcha tea, in drink and snack bar formats, on mood and cognitive performance[J]. Food research international,2017,99:72-83.
[5] 王敬涵,赵开飞,黄潇,等. 抹茶加工及在食品工业中的应用[J].茶业通报,2017,39(3):135-138.
[6] 齐锴亮,刘欣昊,雷蕊英. 我国抹茶产业的发展现状[J].包装与食品机械,2019,37(4):53-57.
[7] 郭倩文,杜璇,倪穗.6种抹茶产品的主要成分比较分析[J].中国野生植物资源,2019,38(3):31-36.
[8] 金寿珍,刘志荣,陈利燕,等. 不同粉碎技术对抹茶品质特性的影响[J].南方农业,2019,13(29):188-191.
[9] 王敬涵,赵开飞,黄潇,等.响应面法优化抹茶酱的制作工艺[J].中国调味品,2017,42(12):94-97,105.
[10] 王佳音,王凤玲,王福东,等. 电子鼻对不同种类抹茶香气成分的辨别与分析[J].食品与发酵工业,2019,45(19):270-276.
[11] 张纷,赵亮,靖卓,等. 藜麦-小麦混合粉面团特性及藜麦馒头加工工艺[J].食品科学,2019,40(14):323-332.
[12] 任妍妍,张凤婕,张天语,等. 甘薯生浆对面团特性及馒头品质的影响[J].食品科技,2019,44(3):158-164.
[13] 范会平,李瑞,郑学玲,等.市售酵母对面团发酵特性和馒头品质的影响[J].粮食与油脂,2016,29(6):9-13.
[14] 张凤婕,张天语,曹燕飞,等. 甘薯泥对面团流变特性及馒头品质的影响[J].食品研究与开发,2020,41(6):1-5.
[15] GB/T 21118—2007,小麦粉馒头[S].
[16] GOH R,GAO J,ANANINGSIH V K,et al.Green tea catechins reduced the glycaemic potential of bread:An in vitro digestibility study[J].Food chemistry,2015,180(15):203-210.
[17] 宋振硕,杨军国,张磊,等.超微绿茶粉对面包品质与抗氧化特性的影响[J].茶叶学报,2018,59(4):229-232.
[18] 郭晓青,张晓春,陈晓靓,等. 明日叶黄酮类化合物清除羟基自由基活性研究[J].广州化学,2013,38(4):7-10,27.
[19] 谢瑞,魏艳霞,丁玉竹,等. 不同处理方法对白刺多糖抗氧化活性的影响[J].天然产物研究与开发,2016,28(1):41-45,130.
[20] 陈岑,方雨婷,韩艳丽,等. 玫瑰花粉添加对馒头品质及抗氧化能力的影响[J].食品科技,2019,44(4):178-183.
[21] 周洪禄,李梦琴,冯蕾.不同酵母对冷冻面团发酵特性及馒头品质的影响[J].食品与发酵工业,2011,37(11):56-59.
[22] 李丹,曹永,王华,等.茶叶提取物体外抗氧化活性与其功能性成分含量的相关性研究[J].食品与机械,2018,34(6):163-168.