Effect Of Grape Seed Extract On Quality And Anti-aging Of Chinese Steamed Bread And The Anti-aging Mechanism

In this paper,we used farinograph,extensorgraph,and rheometer to study the effect of grape seed extract on quality-improving of wheat flour;Specific volume,chromaticity,sensory evaluation and changes in structure of Chinese steamed bread were studied to prove the effect of grape seed extract on quality-improving and anti-aging.In order to analyze the anti-aging mechanism,changes in water content and protein structure along with retrogradation of starch were studied.(1)The effect of grape seed extract on quality-improving of wheat flour was studied.The results showed that water absorption,development time,stability time and farinograph quality number were increased while degree of softening was decreased when adding grape seed extract in wheat flour.Compared with the control,development time,stability time and farinograph quality number increased 1.12,0.74 and 1.03 times respectively,and degree of softening decreased 41.6% with 2.5% grape seed extract addition.Grape seed extract(2.5%-7.5%)had a good effect on improving the gluten structure by increasing the content of polymer in the dough.Grape seed extract lowed the pasting temperature and increased the viscosity during pasting,which makes for the pasting of wheat flour and moulding of final products.(2)The effect of grape seed extract on quality-improving of Chinese steamed bread was studied.The results showed that specific volume,score of sensory evaluation and antioxidant ability of Chinese steamed bread increased when adding a small amount of grape seed extract(2.5%).Owing to the color,bitter taste and convergence of grape seed extract,the quality of Chinese steamed bread decreased when the adding amount is more than 2.5%.As a result,2.5% is the best addition amount in terms of quality-improving of Chinese steamed bread.(3)The effect of grape seed extract on anti-aging of Chinese steamed bread was studied.The results showed that when stored at 4?,the hardness and chewiness of Chinese steamed bread increased,and the cohesiveness and resilience decreased as time went on.Grape seed extract could lower the speed of the increase and the decrease which account for the anti-aging of Chinese steamed bread.(4)The anti-aging mechanism of grape seed extract on Chinese steamed bread was studied.The results showed that the procyandins in the Chinese steamed bread was relative to the anti-aging.Further study showed that grape seed extract can inhibit Chinese steamed bread from aging by protecting the water content and protein structure as well as inhibiting the retrogradation of wheat starch.Therefore,it is concluded that grape seed extract could be applied as a new ameliorant in practice to improve the quality of wheat flour and Chinese steamed bread,and to inhibit aging of Chinese steamed bread.