为探究桑叶粉对生鲜面条品质及抗氧化活性的影响，扩大桑叶粉在面制品中的利用范围。该试验采用不同比例桑叶粉（0、2%、4%、6%、8%、10%）替代小麦粉制成混粉面团，进行温度扫描测定面团黏弹性。测定面条蒸煮特性、色差、质构、感官、抗氧化性等指标。结果表明，混合面团的黏弹性均在75~95 ℃左右显著增大。在一定范围内，随着桑叶粉比例增加，面筋网络结构致密均匀，内部结构显著改善，面条的硬度也显著增强，但是过量添加，导致淀粉颗粒之间缝隙较大，蛋白结构无序化，影响面筋网络结构稳定性。当桑叶粉添加量为4%时，生鲜面条断条率为0，蒸煮损失为5.07%，弹性、咀嚼性、感官评分皆达到最大值，分别为0.96 mm、7.70 mJ、90分。DPPH和ABTS+自由基清除率与对照组相比分别提高了2.69和1.27倍。在生鲜面条制作时加入一定量的桑叶粉制成的面团具有较好黏弹性，可以有效改善面条的蒸煮特性、质构特性、色泽以及感官评价，同时提高面条的抗氧化活性，为桑叶粉在面食及焙烤食品中的应用提供了参考依据。

The use of mulberry leaf powder in flour products was explored in this study. Different proportions (0%, 2%, 4%, 6%, 8%, 10%) of mulberry leaf powder were used to replace wheat flour to make fresh noodles. Different proportions of dough were scanned using a rheometer to measure the viscoelasticity. The cooking properties, color, texture, sensory properties, and antioxidant activity of the noodles were measured. The viscoelasticity of the mixed dough increased substantially at 75~95 ℃. With the increased addition of mulberry leaf powder within a certain range, the hardness of the noodles increased markedly, the gluten network structure of the noodles was more compact and uniform, and the internal structure improved substantially. However, excessive addition of starch results in larger gap between starch particles, leading to protein structure disorder, which affects the stability of the gluten network structure. At 4% mulberry leaf powder, the breaking rate of fresh noodles was 0, the cooking loss was 5.07%, and the elasticity, chewiness, and sensory score all reached the maximum values of 0.96 mm, 7.70 mJ, and 90 points, respectively. Compared to the control, the free radical scavenging rates of 1,1-diphenyl-2-picrylhydrazyl and 2,2´-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt were increased by 2.69- and 1.27-fold, respectively. This indicated that the addition of mulberry leaf powder to fresh noodles had a good antioxidant effect. The dough made with mulberry leaf powder had good viscoelasticity, which improved the cooking characteristics, texture, and color of noodles in the sensory evaluation. The antioxidant activity of the noodles improved, which promotes the application of mulberry leaf powder in noodles and baked goods.

广西高校中青年教师科研基础能力提升项目（2022KY0823）；桂林旅游学院校级科研立项（2019B01；2022Z10）；桂林旅游学院大学生创新创业训练项目（202211837020X；S202211837067X）；休闲养生旅游研究中心资助项目（YJZX2016YB07）