Abstract
［［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.
Publication Date
2-18-2025
First Page
204
Last Page
209
DOI
10.13652/j.spjx.1003.5788.2024.80244
Recommended Citation
Fei, SHEN; Xinhong, LIANG; Gaoqi, TANG; and Yanjie, JIA
(2025)
"The effect of adding honeysuckle pollen on dough characteristics and bread quality,"
Food and Machinery: Vol. 40:
Iss.
10, Article 29.
DOI: 10.13652/j.spjx.1003.5788.2024.80244
Available at:
https://www.ifoodmm.cn/journal/vol40/iss10/29
References
[1] 朱明霞,白婷,靳玉龙,等.杂粮面包的研究进展 [J].现代食品,2020 (7):7-12.ZHU M M,BAI T,JIN Y L,et al.Research progress of bread with coarse cereal [J].Modern Food,2020 (7):7-12.
[2] 郭芳.发芽燕麦面包的研制 [J].粮食与油脂,2021,34(5):101-103,110.GUO F.Research and development of germinated oat bread [J].Grain and Oils,2021,34(5):101-103,110.
[3] 宋志强,戴慧颖,杨佳茹,等.藜麦麸皮不可溶性膳食纤维对面包品质的影响 [J].食品研究与开发,2022,43(21):8-13.SONG Z Q,DAI H Y,YANG J R,et al.Effect of quinoa bran insoluble dietary fiber on bread quality [J].Food Research and Development,2022,43(21):8-13.
[4] 柳富杰,吴海铃,盘艳梅,等.芋头粉面包配方优化的研究 [J].食品研究与开发,2021,42(14):99-105.LIU F J,WU H L,PAN Y M,et al.Optimization of taro flour bread formulation [J].Food Research and Development,2021,42(14):99-105.
[5] 王玉婉,涂政,叶阳.超微茶粉对全麦面包品质及其淀粉消化特性的影响 [J].食品科学,2021,42(1):79-85.WANG Y W,TU Z,YE Y.Effect of superfine tea powder on quality and starch digestion properties of whole-wheat bread [J].Food Science,2021,42(1):79-85.
[6] 温慧颖,于洪梅,毛春玲,等.肉桂陈皮粉对主食面包贮藏品质及抗氧化性的影响 [J].粮食与油脂,2021,34(4):68-73.WEN H Y,YU H M,MAO C L,et al.Effect of cortex cinnamomi-pericarpium citri reticulatae powder on the storage quality and antioxidant properties of staple food bread [J].Grain |and Oils,2021,34(4):68-73.
[7] 王宝贝,戴紫薇,刘璐璐,等.雨生红球藻对面包烘焙品质的影响 [J].食品与机械,2020,36(1):192-197.WANG B B,DAI Z W,LIU L L,et al.Effect of Haematococcus pluvialis on baking quality of bread [J].Food & Machinery,2020,36(1):192-197.
[8] 丁洁,闫光玲,杨培,等.金银花多糖的指纹图谱及体外抗病毒活性研究 [J].中国药房,2022,31(9):1 061-1 067.DING J,YAN G L,YANG P,et al.Fingerprint and in vitro antiviral activity of honeysuckle polysaccharides [J].Chinese Pharmacy,2022,31(9):1 061-1 067.
[9] ENGLYST H N,KINGMAN S M,CUMMINGS J H.Classification and measurement of nutritionally important starch fractions [J].European Journal of Clinical Nutrition,1992,46:S33-S50.
[10] 马森,汪桢,王晓曦.麦麸膳食纤维对面团特性影响的研究进 展 [J].河 南 工 业 大 学 学 报 (自 然 科 学 版 ),2020,41(1):124-131.MA S,WANG Z,WANG X X.Research progress on the effect of wheat bran dietary fiber on dough properties [J].Journal of Henan University of Technology (Natural Science Edition ),2020,41(1):124-131.
[11] 梁新红,冯龙斐,王田林,等.蒸汽爆破甘薯渣粉对小麦粉粉质及饼干品质特性的影响 [J].食品科学,2018,39(23):60-65.LIANG X H,FENG L F,WANG T L,et al.Effect of addition of sweet potato residue treated by steam explosion on wheat flour properties and quality characteristics of cookies [J].Food Science,2018,39(23):60-65.
[12] 辛晶,黄一承,季香青,等.黍子粉对小麦面团流变特性和面条品质的影响 [J].食品工业科技,2022,43(19):69-75.XIN J,HUANG Y C,JI X Q,et al.Effects of millet flour on rheological characteristics of wheat dought and noodle quality[J].Science and Technology of Food Industry,2022,43(19):69-75.
[13] 王红娜,曹欣然,黄莲,等.膳食纤维与阿魏酸复配对面团和面筋蛋白性质的影响 [J].食品科学,2019,40(12):62-69.WANG H N,CAO X R,HUANG L,et al.Effect of dietary fiber and ferulic acid on the properties of dough and gluten [J].Food Science,2019,40(12):62-69.
[14] 王璧莹,白莉,李湘銮,等.不同竹笋粉添加量的面团特性及面包品质的变化 [J].现代食品科技,2023,39(6):195-203.WANG B Y,BAI L,LI X L,et al.Changes in dough properties and bread quality induced by the addition of bamboo shoot powder in different amounts [J].Modern Food Technology,2023,39(6):195-203.
[15] 董晓琳,马丽苹,边雪洁,等.甘薯叶粉添加量对面包品质、抗氧化性及淀粉消化性的影响 [J].食品与发酵工业,2024,50(1):196-203.DONG X L,MA L P,BIAN X J,et al.Effect of sweet potato leaf powder addition on bread quality,antioxidant properties,and starch digestibility [J].Food and Fermentation Industry,2024,50(1):196-203.
[16] GUADARRAMA-LEZAMA A,NAVAS H,CARTER E,et al.Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn wheat flour blends [J].Journal of Cereal Science,2016,69:158-165.
[17] 邓婧,马小涵,赵天天,等.青稞β-葡聚糖对淀粉体外消化性的影响 [J].食品科学,2018,39(10):106-111.DENG J,MA X H,ZHAO T T,et al.Effect of highland barley β-glucan on starch digestibility in vitro [J].Food Science,2018,39(10):106-111.
[18] 肖志刚,李芮芷,罗志刚,等.添加改性麸皮对含麸皮面包结构及消化特性的影响 [J].食品科学,2021,42(6):39-45.XIAO Z G,LI R Z,LUO Z G,et al.Effect of modified wheat bran on the structure and digestibility of bread [J].Food Science,2021,42(6):39-45.
[19] 宫春宇,廉雅雯,于洋,等.玉米须不溶性膳食纤维分析及其对面包品质和消化特性的影响研究 [J].中国调味品,2024,49(1):67-73,83.GONG C Y,LIAN Y W,YU Y,et al.Analysis of corn silk insoluble dietary fiber and its effects on quality and digestion characteristics of bread [J].China Condiment,2024,49(1):67-73,83.
