| The okra plant is a annual vegetable which has abundant of nutrition value.In this paper,two main experimental materials okra and wheat dough were elected to study the effect of flour dough rheology characteristics with okra powder(with the mass fraction of 0%,1%,3%,5%,7%and 9%)and the effect of steamed bread quality and in vitro digestion characteristics.In addition,based on the 5%addition of okra powder,while we analyzed the influence of pectin(with the mass fraction of 0 ppm,80 ppm,30 ppm,130 ppm and 180 ppm)on okra-dough rheology characteristics,okra-steamed bread quality and in vitro digestion characteristics.Some conclusions are as follows:Effects of okra powder on the the Mixolab were as follows:With increasing addition of okra powder,dough water absorption increased from 63.3%to 65.9%,and the dough development time,stability time and C2 value were significantly decreased,the value of C5-C4 decreased from 0.99 to 0.41,which suggested that okra can weaken the protein gluten strength and inhibit the retrogradation of starch.In addition,with increasing addition of pectin,the dough development time,dough stability time and C2 value were decreased and the C5-C4 value decreased from 0.46 to 0.32.Which indicated that pectin further weakened the strength of gluten,and also inhibit the retrogradation of starch.Effects of okra powder on the the Alveola were as follows:With the addition of the Okra powder,the P,L and W values of the dough showed a decreasing trend.Adding different proportions of pectin,the P,L and W value of okra' dough also showed similar decreased trend,which indicated that the okra powder and pectin can decreased the blistering characteristics of dough.Effects of okra powder and pectin on the rheofermentometer,dynamic rheological properties by using F4 rheofermentometer and dynamic rheological.Results showderd that the dough fermentation maximum height Hm,gas release height H 'm and the gas total emissions were decreased based on the 9%addition of okra powder,Hm was reduced from 41.5 to 25,H'm was reduced from 63.2 to 58.3.When adding pectin,Hm,H 'm and R were increased.When adding 180 ppm pectin,Hm increased by 24.82%,H'm increased by 3.05%and R increased by 2.7%compared with the blank group,which suggested that pectin can increase the ability of yeast.Adding okra powder,the elasticity modulus G 'and viscous modulus G' of the dough increased,and the G'>G'".while adding pectin in okra dough,the G' and G"have the same increasing trend.Results showed that okra and pectin could improve the viscoelastic properties of the dough.Focusing on the okra powder and pectin,the main factors that affected steamed bread sensory quality were investigated.The results showed that the specific volume of steamed bread gradually decreased and the color darkened with the increase of the total okra powder content.With the addition of pectin,the volume of streamed bread increased,the chromaticity of steamed bread increased and the sensory score of steamed bread increased.When adding 30 ppm pectin,the highest sensory score of steamed bread was 88.67,which indicated that pectin improved the sensory quality of steamed bread.Effects of okra powder and pectin on texture and aging quality of steamed bread were as follows:Okra powder could increase the hardness and reduce the elasticity of steamed bread.When adding 9%okra powder,the hardness of steamed bread increased by 121.2%and the elasticity decreased by 14.02%.After the steamed bread was placed for 24 and 48 hours,the change rate of the hardness,the value of elasticity and recovery of steamed bread decreased compared with wheat steamed bread,which indicated that the okra powder could delay the aging of steamed bread.When adding pectin,the hardness value of okra-steamed bread decreased and its elastic value increased gradually.Steamed bread placed in 24h and 48h,the change rate of hardness,the value of elasticity and recovery of steamed bread were lower than that of blank group,which indicated that pectin could also delay the aging of steamed bread.The Englyst method was used to explore the influence of okra powder and pectin on the digestion characteristics of steamed bread,when adding 9%okra powder,the total starch hydrolysis rate of steamed bread decreased by 16%,EGI value decreased from 82.05 to 73.36.When adding 180 ppm pectin,the in vitro digestion rate k decreased by 22.5%,at the same time,okra-steamed bread EGI values decreased.Which suggested that okra powder and pectin could inhibit the starch hydrolysis and reducing the EGI value of steamed bread. |
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