葡萄籽原花青素对面包发酵阶段结构和理化性质的影响。

Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage.

作者信息

Jiang Tong, Wang Hong, Xu Peihua, Yao Yifan, Ma Yilong, Wei Zhaojun, Niu Xiangli, Shang Yafang, Zhao Dong

机构信息

School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.

Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, 750000, China.

出版信息

Curr Res Food Sci. 2023 Aug 5;7:100559. doi: 10.1016/j.crfs.2023.100559. eCollection 2023.

Bread was prepared using wheat flour with grape seed proanthocyanidin (GSP) (0.4%). GSP improved the textural properties of bread including hardness, cohesiviness, gumminess and chewiness. At the last stage of fermentation, GSP reinforced the gluten microstructure with increased the disulfide bonds and hydrophobic interaction and α-helix in the secondary structures. Moreover, GSP addition could increase the total phenolics and antioxidative acitivity of the bread significantly. In addition, the degree of fermentation had a strong influence on the dough forces, and the reasonable control of bread fermentation time was beneficial to improve the bread quality, which provided a reference for the bread processing industry.