Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling

被引：8
|
作者：
Liu, Yudi [1 ]
Zhang, Heng [1 ]
Yu, Hongda [1 ]
Li, Jiang [1 ]
Brennan, Margaret A. [2 ]
Brennan, Charles S. [2 ]
Qin, Yuyue [1 ]
机构：
[1] Kunming Univ Sci & Technol, Fac Food Sci & Engn, Kunming 650550, Yunnan, Peoples R China
[2] Melbourne Inst Technol Univ, Sch Sci, Melbourne, Vic 3000, Australia
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022年 / 57卷 / 09期
基金：
中国国家自然科学基金;
关键词：
Antioxidant property; bread staling; Dictyophora Indusiata; dietary fibre; wheat bread; DIETARY FIBER; POLYSACCHARIDES; STARCH; FLOUR; CRUMB;
D O I：
10.1111/ijfs.15940
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study aimed to investigate the physical, nutritional, antioxidant and sensory properties, as well as the starch digestibility of wheat bread containing Dictyophora Indusiata powder (DIP) as a functional addition. Results showed that though the specific volume of wheat breads decreased with the addition of DIP, the chewiness showed an increasing trend. The wheat bread containing DIP showed significantly higher (P < 0.05) content of protein and dietary fibre compared to the control bread. On the other hand, with the addition of DIP, the total phenolic content and antioxidant properties of wheat bread significantly (P < 0.05) increased. The moisture and texture of bread during storage improved significantly (P < 0.05), and the enthalpy of bread decreased significantly (P < 0.05) in staling period. In conclusion, the wheat bread added with DIP could be a feasible baking product with improved nutritional, antioxidant properties and bread staling.
引用
收藏
页码：5982 / 5992
页数：11
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