Study on the Effect of Jujube Powder on the Quality of Bread

Authors

  • Chang-Wei Ao College of Foreign Languages, Hebei Agricultural University, Baoding Author
  • Feng-Hua Meng College of Food Science and Technology, Hebei Agricultural University, Baoding, China Author
  • Xiao-Wen An College of Food Science and Technology, Hebei Agricultural University, Baoding, China Author
  • Jie Yang College of Foreign Languages, Hebei Agricultural University, Baoding, China Author
  • Wang Zi-juana College of Food Science and Technology, Hebei Agricultural University, Baoding, China Author
  • Li Jia-ming College of Food Science and Technology, Hebei Agricultural University, Baoding, China Author

DOI:

https://doi.org/10.47363/JFTNS/2021(3)121

Keywords:

Jujube Powder, Bread Quality, Flavoring Substances, Texture, Microstructure, Antioxidant Activity

Abstract

As a traditional Chinese medicine and food, jujube is rich in minerals, dietary fiber, polysaccharides, vitamins and other healthy nutrients, which are the supplemental nutrition to wheat flour. This paper studied the bread quality with jujube powder and determined the appropriate ratio of jujube powder to wheat flour. The related characteristics of bread with jujube powder were analyzed by Electronic nose (E-nose), solid phase micro- xtraction gas chromatography-mass spectrometry (SPME-GC-MS), scanning electron microscope, texture analyzer, and Sensory Texture Evaluation Methodology, respectively. The total phenolic content and antioxidant activity of the finished bread were evaluated. The results showed that with the increase of the addition of jujube powder, the specific volume, moisture content and elasticity of bread decreased gradually, while the softness and chewiness were increased progressively. The total phenol content and antioxidant activity of bread increased gradually with the adding of jujube powder content. The bread quality was the best when the addition of 4g of jujube powder/100g of wheat flour. While new volatile substances of jujube bread included hexane, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-phyran-4-one, n-Hexadecane, and l- Caryophyllene, as well as alcohol. Microstructural analysis showed that the structure of stomata changed significantly with the adding of jujube powder. The size of stomata and density of bread are not significantly different from those of ordinary bread with less than 4% jujube powder.

Author Biographies

  • Chang-Wei Ao, College of Foreign Languages, Hebei Agricultural University, Baoding

    College of Foreign Languages, Hebei Agricultural University, Baoding

  • Feng-Hua Meng, College of Food Science and Technology, Hebei Agricultural University, Baoding, China


    College of Food Science and Technology, Hebei Agricultural University, Baoding, China

  • Xiao-Wen An, College of Food Science and Technology, Hebei Agricultural University, Baoding, China

    College of Food Science and Technology, Hebei Agricultural University, Baoding, China

  • Jie Yang, College of Foreign Languages, Hebei Agricultural University, Baoding, China


    College of Foreign Languages, Hebei Agricultural University, Baoding, China

  • Wang Zi-juana, College of Food Science and Technology, Hebei Agricultural University, Baoding, China

    College of Food Science and Technology, Hebei Agricultural University, Baoding, China

  • Li Jia-ming, College of Food Science and Technology, Hebei Agricultural University, Baoding, China

    College of Food Science and Technology, Hebei Agricultural University, Baoding, China

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Published

2021-08-20

Issue

Vol. 3 No. 3 (2021): Volume 3 Issue 3

Section

Articles