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