葡萄籽提取物对小麦粉馒头的品质、抗老化的影响及其机理研究
发布时间：2019-02-18 07:30
【摘要】：本文以小麦粉及其制品馒头为研究对象,通过粉质仪、拉伸仪、流变仪等分析研究了葡萄籽提取物对小麦粉品质的改善;通过比较馒头的比容、色度、感官评价和馒头储藏期间的质构变化,研究了葡萄籽提取物改善馒头的品质和抗老化作用;通过研究馒头储藏过程中水分含量变化、蛋白质的变化和淀粉的回生,初步探讨了葡萄籽提取物抗老化的机理。(1)通过粉质、拉伸、糊化和动态流变实验,研究了葡萄籽提取物对小麦粉品质的改善作用,结果表明:葡萄籽提取物可以显著提高小麦粉的吸水率、形成时间、稳定时间和粉质指数,降低小麦粉的弱化度,特别当添加5.0%葡萄籽提取物,与空白组相比,小麦粉的形成时间、稳定时间和粉质指数分别增大了1.12倍、0.74倍和1.03倍,弱化度降低了41.6%,显著改善了小麦粉的粉质特性;添加2.5%-7.5%的葡萄籽提取物可以显著改善小麦面团的拉伸特性,增加面团中高聚物的含量,从而使得面筋筋力变强,面团结构稳定;葡萄籽提取物可以降低小麦粉的糊化温度,并提高糊化过程中的黏度,降低回生值,这说明葡萄籽提取物使小麦粉更易于糊化,且黏度的增加有利于最终产品的成型。(2)通过比较馒头的比容、色度和感官评分,研究葡萄籽提取物对馒头品质的影响,结果表明:添加少量的葡萄籽提取物(2.5%)可以改善馒头的结构和品质,可以提高馒头的比容,提高馒头的感官评分并增加馒头的抗氧化能力,但是添加量在2.5%以上时,随着添加量的增加,馒头的品质反而有所下降,这主要是由于葡萄籽提取物本身的颜色以及苦味和收敛性,因此2.5%的葡萄籽提取物作为改善馒头品质而言是最佳的添加量。(3)通过TPA测试馒头在4℃下储藏7天的过程中质构的变化,研究葡萄籽提取物对馒头的抗老化作用,结果表明:随着储藏时间的延长,硬度和咀嚼度逐渐增加,内聚力和回复力逐渐减小,这种变化说明馒头发生了老化;而添加葡萄籽提取物后,这些变化的程度减低,且随着添加量的增加,馒头在储藏过程中硬度和咀嚼度的增加幅度逐渐减小,内聚力和回复力的减小幅度也逐渐减小,说明其可以在一定程度上抑制馒头的老化,就抑制馒头老化而言,越多的葡萄籽提取物效果越好。(4)通过分析馒头储藏过程中水分含量变化、蛋白质的变化和淀粉的回生,初步研究葡萄籽提取物抗馒头老化的机理,结果表明:馒头中原花青素的含量发现含量的增加与抗老化的效果正相关,葡萄籽提取物主要是通过抑制馒头储藏中水分的散失、抑制蛋白结构变松散以及抑制淀粉的重结晶实现对馒头的抗老化作用的。本研究结果表明可以葡萄籽提取物作为一种新型改良剂添加到小麦粉中,以改善小麦粉及其制品馒头的品质,并抑制馒头的老化。
[Abstract]:In this paper, the quality improvement of grape seed extract on wheat flour was studied by means of flour analyzer, extensometer, rheometer and so on. By comparing the specific volume, chroma, sensory evaluation and texture changes of steamed bread during storage, the effects of grape seed extract on improving the quality and anti-aging of steamed bread were studied. The anti-aging mechanism of grape seed extract was preliminarily discussed by studying the changes of water content, protein and starch during the storage of steamed bread. (1) through the experiments of powder, stretching, gelatinization and dynamic rheology, the antiaging mechanism of grape seed extract was preliminarily discussed. The effect of grape seed extract on the quality of wheat flour was studied. The results showed that grape seed extract could significantly increase the water absorption rate, formation time, stable time and flour quality index, and decrease the weakening degree of wheat flour. Especially when adding 5.0% grape seed extract, the formation time, stability time and flour quality index of wheat flour increased by 1.12 times, 0.74 times and 1.03 times, respectively, and the weakening degree decreased by 41.6 times, compared with the blank group, the wheat flour formation time, stability time and flour quality index increased by 1.12 times, 0.74 times and 1.03 times, respectively. The flour properties of wheat flour were improved significantly. The addition of 2.5% -7.5% grape seed extract could significantly improve the stretching properties of wheat dough and increase the content of polymer in the dough, so that the gluten became stronger and the dough structure was stable. Grape seed extract can reduce the gelatinization temperature of wheat flour, increase the viscosity of wheat flour during gelatinization, and reduce the retrogradation value, which indicates that grape seed extract can make wheat flour gelatinize more easily. And the increase of viscosity is beneficial to the formation of the final product. (2) by comparing the specific volume, chroma and sensory score of steamed bread, the effect of grape seed extract on the quality of steamed bread was studied. The results showed that the addition of a small amount of grape seed extract (2.5%) could improve the structure and quality of steamed bread, increase the specific volume of steamed bread, improve the sensory score of steamed bread and increase the antioxidant ability of steamed bread. However, the quality of steamed bread decreased with the addition of 2.5%, which was mainly due to the color, bitterness and convergence of grape seed extract. Therefore, 2.5% grape seed extract is the best addition amount to improve the quality of steamed bread. (3) the changes of texture of steamed bread during storage at 4 鈩，
本文编号：2425602
[Abstract]:In this paper, the quality improvement of grape seed extract on wheat flour was studied by means of flour analyzer, extensometer, rheometer and so on. By comparing the specific volume, chroma, sensory evaluation and texture changes of steamed bread during storage, the effects of grape seed extract on improving the quality and anti-aging of steamed bread were studied. The anti-aging mechanism of grape seed extract was preliminarily discussed by studying the changes of water content, protein and starch during the storage of steamed bread. (1) through the experiments of powder, stretching, gelatinization and dynamic rheology, the antiaging mechanism of grape seed extract was preliminarily discussed. The effect of grape seed extract on the quality of wheat flour was studied. The results showed that grape seed extract could significantly increase the water absorption rate, formation time, stable time and flour quality index, and decrease the weakening degree of wheat flour. Especially when adding 5.0% grape seed extract, the formation time, stability time and flour quality index of wheat flour increased by 1.12 times, 0.74 times and 1.03 times, respectively, and the weakening degree decreased by 41.6 times, compared with the blank group, the wheat flour formation time, stability time and flour quality index increased by 1.12 times, 0.74 times and 1.03 times, respectively. The flour properties of wheat flour were improved significantly. The addition of 2.5% -7.5% grape seed extract could significantly improve the stretching properties of wheat dough and increase the content of polymer in the dough, so that the gluten became stronger and the dough structure was stable. Grape seed extract can reduce the gelatinization temperature of wheat flour, increase the viscosity of wheat flour during gelatinization, and reduce the retrogradation value, which indicates that grape seed extract can make wheat flour gelatinize more easily. And the increase of viscosity is beneficial to the formation of the final product. (2) by comparing the specific volume, chroma and sensory score of steamed bread, the effect of grape seed extract on the quality of steamed bread was studied. The results showed that the addition of a small amount of grape seed extract (2.5%) could improve the structure and quality of steamed bread, increase the specific volume of steamed bread, improve the sensory score of steamed bread and increase the antioxidant ability of steamed bread. However, the quality of steamed bread decreased with the addition of 2.5%, which was mainly due to the color, bitterness and convergence of grape seed extract. Therefore, 2.5% grape seed extract is the best addition amount to improve the quality of steamed bread. (3) the changes of texture of steamed bread during storage at 4 鈩，
本文编号：2425602
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