文章基本信息

标题：Steamed Wheat Breads with Auricularia polytricha Powder as a Functional Food Product
本地全文：下载
作者：Fengjuan Jia ; Yueming Wang ; Zhiqing Gong 等
期刊名称：Open Access Library Journal
印刷版ISSN：2333-9705
电子版ISSN：2333-9721
出版年度：2019
卷号：6
期号：11
页码：1-11
DOI：10.4236/oalib.1105598
语种：English
出版社：Scientific Research Pub
摘要：Auricularia polytricha is a functional food material that contains numerous bioactive health-promoting compounds. This study demonstrates the novel application of A. polytricha powder (APP) in steamed bread production. Moreover, this work aimed to determine the influence of the direct addition of APP on the sensory, textural, physical, and in vitro antioxidant properties of steamed breads. Steamed breads enriched with 5% APP had higher consumer acceptability than those enriched with 2.5%, 5%, 7.5% and 10% APP. In addition, supplementation with APP significantly enhanced the antioxidant activity of steamed breads during digestion in vitro. Our study suggests that A. polytricha is a valuable source of active compounds for steamed wheat breads.
关键词：Steamed BreadAuricularia polytrichaSensory EvaluationTextureAntioxidant Activity