食品与机械2025，Vol.41Issue(7)：190-198,9.DOI:10.13652/j.spjx.1003.5788.2024.81015
黄精粉对面团特性及面包品质的影响
Effect of Polygonatum sibiricum powder on properties of dough and quality of bread
摘要
Abstract
[Objective]To explore the application of Polygonatum sibiricum powder in bread,enhancing its health benefits.[Methods]Polygonatum powder is added to wheat flour to study its effects on starch gelatinization,gluten structure,dough rheological properties,and bread baking quality.[Results]The addition of Polygonatum powder increases the gelatinization temperature of the flour,while peak viscosity and retrogradation values decrease.The gluten yield in the dough is reduced.Changes in the secondary structure of gluten proteins are observed,with an increase in the content of random coil structures.Polygonatum sibiricum powder increases dough hardness,elasticity modulus,and viscosity modulus,but it reduces the dough's fermentation volume.The baking quality of the bread is affected,with the bread volume initially increasing and then decreasing as the amount of Polygonatum sibiricum powder increases.The addition of Polygonatum sibiricum powder disrupts the uniform and dense microstructure of gluten proteins,leading to an increase in bread hardness and chewiness,which reduces the bread's palatability.[Conclusion]Polygonatum sibiricum powder significantly alters dough properties and bread baking quality.Adding 2%～6%Polygonatum sibiricum powder to wheat flour can produce functional bread with acceptable sensory quality and enriched with bioactive compounds.关键词
黄精粉/面团/流变性质/面筋结构/面包品质Key words
Polygonatum sibiricum powder/dough/rheological property/gluten structure/bread quality引用本文复制引用
吴坤伟,魏明,钱森和,李紫嫚,谢艳..黄精粉对面团特性及面包品质的影响[J].食品与机械,2025,41(7):190-198,9.基金项目
安徽省科技重大专项(编号:202203a06020029) （编号:202203a06020029）
