Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage
文献类型： 外文期刊
作者： Jiang, Tong 1 ; Wang, Hong 1 ; Xu, Peihua 1 ; Yao, Yifan 1 ; Ma, Yilong 1 ; Wei, Zhaojun 1 ; Niu, Xiangli 1 ; Shang, Yafang 1 ; Zhao, Dong 3 ;
作者机构： 1.Hefei Univ Technol, Sch Food & Biol Engn, Hefei 230009, Peoples R China
2.North Minzu Univ, Collaborat Innovat Ctr Food Prod & Safety, Sch Biol Sci & Engn, Yinchuan 750000, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China
4.Xunhua Rd 301, Xuancheng 242000, Peoples R China
5.29 Jingying Rd, Guangzhou 510640, Peoples R China
关键词： Bread; Gluten; Grape seed proanthocyanidin; Antioxidative activity
期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：6.3； 五年影响因子：6.3 ）
ISSN：
年卷期： 2023 年 7 卷
页码：
收录情况： SCI
摘要： 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 & alpha;-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.
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