The effect of adding honeysuckle pollen on dough characteristics and bread quality
[Objective]This study aimed to explore the effects of honeysuckle pollen applied to bread processing on dough properties,bread quality and anti-digestion properties.[Methods]The honeysuckle pollen was added to wheat flour at 0%,1%,2%,3%,4%,5%to make bread.The changes of the flour properties,gelatinization properties,bread volume,texture,sensory evaluation,health indexes and in vitro digestion characteristics of the mixed powder were then studied.[Results]Adding honeysuckle pollen increased the water absorption rate of the mixed powder from 64.90%to 72.10%,and the gelatinization temperature of the mixed powder was significantly increased(P<0.05);When the amount of honeysuckle pollen added does not exceed 2%,the specific volume,elasticity and hardness of bread were not significantly affected,and the sensory score reached the highest value when the addition amount of the pollens was 2%.Moreover,the content of resistant starch in bread was significantly increased with the addition of the pollens(P<0.05).[Conclusion]Adding honeysuckle pollen to bread can improve its quality,enrich its nutritional content,and enhance its digestive resistance.
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