| 刘松韬1，刘宇迪2，张 珩2，刘小刚2，李莉蓉2，覃宇悦2*.双孢菇粉添加量对面包品质及抗氧化特性的影响[J].海南师范大学学报自科版,2021,34(3):300-307 |
| 双孢菇粉添加量对面包品质及抗氧化特性的影响 |
| Effect of Addition of Agaricus bisporus Flour on the Bread for Qualityand Antioxidant Properties |
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| DOI：10.12051/j.issn.1674-4942.2021.03.008 |
| 中文关键词: 双孢菇 面包 比容 质构特性 抗氧化性能 |
| 英文关键词: Agaricus bisporus bread specific volume textural properties antioxidant properties |
| 基金项目:国家自然科学基金项目（32060569） |
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| 中文摘要: |
| 本文研究双孢菇添加量对面包焙烤品质及抗氧化性能的影响，以面包比容、色差和质
构为评价指标，测定不同双孢菇添加量对面包品质的影响，同时采用紫外分光光度法测定面包总
酚含量，以DPPH和ABTS自由基实验来比较面包的抗氧化特性。结果表明：4种不同双孢菇添加
量（0、5%、10%、15%）的面包比容在2.23以上，随着双孢菇添加量的增加，面包的粘合性、咀嚼性和
硬度逐渐增大，弹性以及内聚力逐渐减小。同时，多酚含量随着双孢菇添加量的增大而增大，ABTS
自由基和DPPH自由基清除率也随之增大，体外淀粉水解率也随之减小。因此，添加双孢菇可以提
高面包成品的抗氧化性能。 |
| 英文摘要: |
| Wheat bread supplemented with agaricus bisporus flour was investigated to study the bread quality and antioxi⁃
dant capacities. The specific volume of bread, colour analysis and texture properties were used as indicators to examine the
effect of different levels of agaricus bisporus flour additions on bread quality, meanwhile, the total phenolic contents and the
antioxidant properties of breads were compared by ABTS radical and DPPH radical scavenging assays. The results showed
that the specific volume of four different levels of agaricus bisporus flour (0, 5%, 10%, and 15%) were all above 2.23, and
the hardness, chewiness as well as gumminess of the bread gradually increased, while springiness as well as cohesiveness
gradually decreased with the increase in the amount of agaricus bisporus flour added. Meanwhile, the total phenolic contents
increased with the addition of agaricus bisporus flour, the ABTS radical and DPPH radical scavenging rates also increased,
and the hydrolysis rate of starch in vitro decreased. Therefore, the antioxidant properties of bread were improved with the in⁃
crease of agaricus bisporus flour. |
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