抹茶對饅頭面團(tuán)發(fā)酵、感官品質(zhì)及抗氧化性的影響

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摘要：通過在面團(tuán)中添加不同量的抹茶，研究其添加量對饅頭面團(tuán)發(fā)酵的產(chǎn)氣量、面團(tuán)體積增加速度、感官品質(zhì)和抗氧化性的影響。結(jié)果表明，添加抹茶會影響酵母的發(fā)酵，使饅頭面團(tuán)發(fā)酵體積變小、面團(tuán)體積增加速度下降，使發(fā)酵時間延長;隨著抹茶添加量的增加，饅頭的比容及外觀形狀、結(jié)構(gòu)、彈韌性、口感等感官品質(zhì)顯著下降（P

關(guān)鍵詞：抹茶;饅頭;面團(tuán)發(fā)酵;感官品質(zhì);抗氧化性

中圖分類號：TS213.2         文獻(xiàn)標(biāo)識碼：A

文章編號：0439-8114（2022）06-0122-05

DOI：10.14088/j.cnki.issn0439-8114.2022.06.023 開放科學(xué)（資源服務(wù)）標(biāo)識碼（OSID）：

Effects of matcha on dough fermentation， sensory quality and antioxidant activity

of steamed bread

ZHU Xin-peng1，2，CHENG Zhu-lin1，LI Dong-hua1，3

（1. School of Modern Agriculture and Biotechnology， Ankang University， Ankang  725000， Shaanxi，China; 2. Ankang Selenium-rich Food Technology Research and Development Center， Ankang  725000， Shaanxi， China; 3. Shaanxi Tea Key Lab Co-sponsored by Province and Municipality， Ankang  725000， Shaanxi，China）

Abstract：The effects of different amounts of matcha on the dough fermentation gas production， dough volume increasing speed， sensory quality and antioxidant activity of steamed bread were studied. The results showed that the addition of matcha could affect the fermentation of yeast， reduce the fermentation volume of steamed bread dough， decrease the increase rate of dough volume， and prolong the fermentation time; With the increase of matcha addition， the specific volume， appearance shape， structure， elasticity， taste and other sensory quality of steamed bread decreased significantly （P < 0.05）; When the addition of matcha was 1.5%～6.0%， the flavor and color of steamed bread were significantly improved （P < 0.05）;With the increase of matcha addition， the DPPH free radical scavenging capacity， hydroxyl free radical scavenging capacity and total reducing capacity of steamed bread increased. Therefore， matcha can affect the dough fermentation， sensory quality and antioxidant activity of steamed bread，the amount of matcha in steamed bread is suitable for within 6.0%.

Key words： matcha; steamed bread; dough fermentation; sensory quality; antioxidant activity

抹茶是采用覆蓋栽培的茶樹鮮葉經(jīng)蒸氣（或熱風(fēng)）殺青后、干燥制成的葉片為原料，經(jīng)研磨工藝加工而成的微粉狀茶產(chǎn)品[1]。（剩余6288字）