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- Title
超微杜仲粉对面包品质的影响.
- Authors
陈书明; 刘明娣; 陈 玮; 段 续
- Abstract
Based on sensory evaluation and texture analysis, the effects of ultrafine Eucommia ulmoides powder addition on bread baking characteristics were studied and antioxidant capacity of ultrafine Eucommia powder bread was discussed. The results showed that the addition of 1. 0% ~2. 0% eucommia ulmoides powder improve the sensory evaluation of bread, especially in ameliorating the smell and color of bread. Ultrafine Eucommia ulmoides powder has significant influence on the specific volume, moisture content, texture and color quality of bread. With the addition amount more than 1. 0%, the specific volume of bread is decreased, the hardness is increased, elasticity and moisture content of bread are decreased. Besides, with the increase of ultramicro eucommia ulmoides powder,1,1-diphenyl-2-trinitrophenylhydrazine free radical scavenging ability of bread is be serengthened.
- Publication
Journal of Henan University of Science & Technology, Natural Science, 2021, Vol 42, Issue 5, p88
- ISSN
1672-6871
- Publication type
Article
- DOI
10.15926/j.cnki.issn1672-6871.2021.05.014