Changes in the Dough Properties and Bread Quality Induced by the Addition of Bamboo Shoot Powder in Different Amounts
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Abstract:
Bamboo shoots are rich in nutrient. In order to explore the effect of bamboo shoot powder on the quality of dough and bread,different amounts of bamboo shoot powder (0%, 3%, 5%, 7%) were added to wheat flour to make bread, and the dough gluten protein as well as bread color, sensory attributes, texture characteristics and storage stability were investigated in this study. The results showed that with the increase in addition amount of bamboo shoot powder, dough gluten protein decreased, bread hardness and chewiness increased. The addition of low-dose bamboo shoot powder (3%~5%) had insignificant effect on the pH value and gluten content of dough (P>0.05), however, when the addition amount was 7%, the wet gluten content decreased by 9.87%, indicating a significant effect. The addition of bamboo shoot powder was negatively correlated with the specific volume and water loss rate of bread. The water loss rates for the blank group and the groups with bamboo shoot powder added at 3%, 5% and 7% were 2.45%, 2.09%, 2.17% and 1.77% respectively, with significant changes being observed in hardness, adhesiveness, elasticity and chewiness of bread (P<0.05) and insignificant changes in the cohesion and recovery of bread (P>0.05). Adding bamboo shoot powder can enhance the color of bread, and make the bread having a fragrant flavor, but the addition of 7% bamboo shoot powder made the bread color too dark with a stronger smell. Therefore, adding bamboo shoot powder at a low dose (3%~5%) can enhance bread chewiness, brighten the color, enrich its nutrient content, and also delay the aging of bread.
