Effect of Red Yeast Rice Flour on the Processing Parameters and Quality of Bread
In order to explore the effects of red yeast rice flour on the process parameters and quality of bread,this paper added red yeast rice flour to bread and prepared bread by secondary fermentation method.The effects of different proportions of red yeast rice flour on fermentation time,pH,bread volume,moisture,texture,sensory evaluation and antioxidant capacity during dough fermentation were studied.The results showed that the first fermentation time of dough increased with the addition of red yeast rice flour(P＜0.05),but when the supplemental level was less than 2.00％,the second fermentation time of dough tended to be stable(P＞0.05).Proper addition of red yeast flour could promote the decrease of pH during dough fermentation.The specific volume of bread increased with the addition of red yeast rice flour(P＜0.05),which indicated that the appropriate addition of red yeast rice flour could increase the volume and gas-holding properties of dough.Compared with bread without red yeast rice flour,red yeast rice flour could significantly reduce the loss of water in bread(P＜0.05),and improve the hardness of bread(P＜0.05),chewiness of bread(P＜0.05)and bread elasticity(P＞0.05).The DPPH clearance,ABTS clearance and hydroxyl radical clearance of red yeast bread were higher than those of bread without red yeast rice flour.This indicated that red yeast could effectively improve the antioxidant capacity of bread.When the added amount of red yeast rice flour was 0.5％,the bread sensory score was the highest,and the bread had a good performance in appearance,texture,smell,taste and organization.
万方数据
维普
