Effect of Oudemansiella raphanipes Powder and Black Rice Powder on Baking Quality and Antioxidant Capacity of Bread
Oudemansiella raphanipes powder(0,1％,2％,and 3％)and black rice powder(0,5％,and 10％)were added to wheat flour,and the effects on the color difference,specific volume,texture property and antioxidant properties of phenolic compounds in bread were studied.The results showed that the specific volume of bread did not change much when the addition of O.raphanipes did not exceed 2％and black rice 5％.With the increase of the proportion of O.raphanipes and black rice powder,the chewiness,adhesiveness and hardness of bread gradually increased,but the elasticity slightly decreased.At the same time,the addition of O.raphanipes and black rice powder significantly increased the content of polyphenols in bread,enhanced the scavenging ability of DPPH free radicals and ABTS free radicals,and decreased the starch hydrolysis rate in vitro.To a certain extent,it can also increase the color,taste,aroma and other sensory qualities of bread.Therefore,proper addition of O.raphanipes and black rice powder is beneficial to improve the baking quality and antioxidant properties of bread.
万方数据
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