金花茶粉添加量对馒头品质及抗氧化性的比较分析

Effects of Added Camellia nitidissima Chi Powder on the Quality and Antioxidant Activity of Steamed Bread

摘要:

为探究小麦粉中添加金花茶粉对馒头品质及抗氧化活性的影响，以不同质量分数的0%、1%、2%、3%、4%的金花茶粉制作馒头，研究其对馒头面团特性、水分、膨胀度、比容、质构、色泽、感官、微观结构及其抗氧化性的影响。试验结果表明，随着金花茶粉添加量的增加，面团弹性模量G'始终大于粘性模量G''，tanδ值始终小于1，表现出较好的弹性性能。馒头水分含量先升后降，变化幅度0.8%。添加1%金花茶粉的膨胀度、质构特性最高（硬度40.41 N，弹性1.46 mm，咀嚼性25.10 MJ）。随着金花茶粉添加量增多馒头亮度呈显著下降趋势（P<0.05），颜色加深。金花茶粉添加量在1%~2%时馒头的风味显著提高（P＜0.05）。随着金花茶粉的添加，面团面筋结构由连续到断裂，由密集到空洞，内部空间结构遭到破坏。在抗氧化活性方面，DPPH自由基清除能力、还原能力和ABTS+自由基清除能力随着金花茶粉添加量增多显著提高，与对照组相比分别提高了63.33%、40.4%、59.57%。综合分析添加1%~2%金花茶粉对馒头品质就有一定改善。该研究结果为金花茶粉应用于馒头，提高其品质及营养价值，开发金花茶食品提供一定的参考。

Abstract:

The effects of incorporating Camellia nitidissima Chi powder into wheat flour, on the quality and antioxidant activity of steamed bread, were explored. A variety of buns were made with different mass ratios of Camellia nitidissima Chi powder (0%, 1%, 2%, 3%, and 4%). The properties of these steamed buns, including water content, expansion ratio, specific volume, texture, color, sensory quality, microstructure, and antioxidant activity were studied. The results demonstrate that, even under different addition ratios, the elastic modulus (G') of the dough was always greater than the viscosity modulus (G''), and the tanδ value wasalways less than one. The buns had relatively good elastic properties. As the percentage of Camellia nitidissima Chi powder was increased, the water content first increased and then decreased, the range of variation being 0.8%. The steamed buns with 1% Camellia nitidissima Chi powder had the highest expansion and best texture characteristics (hardness 40.41 N, elasticity 1.46%, and chewiness 25.10). With further addition, the brightness of the steamed buns decreased significantly and the color deepened (P<0.05). The structure and sensory quality analysis suggest that addition of 1%~2% Camellia nitidissima Chi powder improved the flavor quality of steamed buns (P<0.05). Due to the addition of Camellia nitidissima Chi powder, the continuous structure of the gluten in the dough was broken, the dense structure became hollow, and the internal structural spaces were destroyed. In terms of the antioxidant activity, the DPPH free radical scavenging ability, reducing ability, and ABTS+ free radical scavenging ability increased significantly by 63.33%, 40.4%, and 59.57%, respectively, compared with those of the control group. Comprehensive analysis indicates that adding 1%~2% Camellia nitidissima Chi powder to wheat flour can improve the quality and nutritional value of steamed bread. This study provides a reference for the development and application of Camellia nitidissima Chi in food products.