安徽农业科学2017，Vol.45Issue(36)：63-65,3.
添加花生衣粉对面包营养价值的影响
Effects of Adding Peanut Coat Powder on the Nutritive Value of Bread
摘要
Abstract
[Objective]To analyze the promotion effect of peanut flour on the nutritional value of bread.[Method]The effects of peanut coat powder added with different amounts on the total phenolic content and antioxidant activity of bread(DPPH radical scavenging activity,hydroxyl radical scavenging activity and reducing capacity)were investigated.The amount of peanut coat powder was optimized.[Result]The results showed that the total phenol content,DPPH free radical scavenging ability and reducing ability of bread were greatly improved when the amount of peanut coat powder was 5％ and above,especially the scavenging ability of DPPH free radical.When the amount of peanut coat powder reached 6％,the hydroxyl radical scavenging ability of bread was significantly improved.[Conclusion]the study can provide scientific basis for the development and utilization of peanut coat powder resources in the field of food .关键词
花生衣粉/面包/营养价值/总酚/抗氧化Key words
Peanut coat powder/Bread/Nutrient value/Total phenols/Antioxidant分类
轻工纺织引用本文复制引用
王莎莎,蒲佳佳,梁丽,曹影,杜元佳,李越,刘建雄,汤晓..添加花生衣粉对面包营养价值的影响[J].安徽农业科学,2017,45(36):63-65,3.基金项目
浙江省教育厅2016年度科研计划项目(Y201636662). （Y201636662）
