抹茶对馒头面团发酵、感官品质及抗氧化性的影响

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摘要：通过在面团中添加不同量的抹茶，研究其添加量对馒头面团发酵的产气量、面团体积增加速度、感官品质和抗氧化性的影响。结果表明，添加抹茶会影响酵母的发酵，使馒头面团发酵体积变小、面团体积增加速度下降，使发酵时间延长;随着抹茶添加量的增加，馒头的比容及外观形状、结构、弹韧性、口感等感官品质显著下降（P

关键词：抹茶;馒头;面团发酵;感官品质;抗氧化性

中图分类号：TS213.2         文献标识码：A

文章编号：0439-8114（2022）06-0122-05

DOI：10.14088/j.cnki.issn0439-8114.2022.06.023 开放科学（资源服务）标识码（OSID）：

Effects of matcha on dough fermentation， sensory quality and antioxidant activity

of steamed bread

ZHU Xin-peng1，2，CHENG Zhu-lin1，LI Dong-hua1，3

（1. School of Modern Agriculture and Biotechnology， Ankang University， Ankang  725000， Shaanxi，China; 2. Ankang Selenium-rich Food Technology Research and Development Center， Ankang  725000， Shaanxi， China; 3. Shaanxi Tea Key Lab Co-sponsored by Province and Municipality， Ankang  725000， Shaanxi，China）

Abstract：The effects of different amounts of matcha on the dough fermentation gas production， dough volume increasing speed， sensory quality and antioxidant activity of steamed bread were studied. The results showed that the addition of matcha could affect the fermentation of yeast， reduce the fermentation volume of steamed bread dough， decrease the increase rate of dough volume， and prolong the fermentation time; With the increase of matcha addition， the specific volume， appearance shape， structure， elasticity， taste and other sensory quality of steamed bread decreased significantly （P < 0.05）; When the addition of matcha was 1.5%～6.0%， the flavor and color of steamed bread were significantly improved （P < 0.05）;With the increase of matcha addition， the DPPH free radical scavenging capacity， hydroxyl free radical scavenging capacity and total reducing capacity of steamed bread increased. Therefore， matcha can affect the dough fermentation， sensory quality and antioxidant activity of steamed bread，the amount of matcha in steamed bread is suitable for within 6.0%.

Key words： matcha; steamed bread; dough fermentation; sensory quality; antioxidant activity

抹茶是采用覆盖栽培的茶树鲜叶经蒸气（或热风）杀青后、干燥制成的叶片为原料，经研磨工艺加工而成的微粉状茶产品[1]。（剩余6288字）