无果枸杞叶粉对小麦面团流变特性及面包品质的影响

将枸杞叶粉添加到面包专用小麦粉中，研究了添加量分别为0%、0.5%、1.0%、1.5%、2.0% 2.5%和3%的枸杞叶粉对小麦面团流变特性、动态粘弹性、面包比容、质构、老化速度、感官品质、面包皮和芯中酚类物质含量及抗氧化能力的影响，以期为功能型面包的研制提供理论依据和实践指导。结果表明，添加枸杞叶粉可使小麦面粉的吸水率从51.60%降低到47.20%，面团的储能模量和弹性模量随着枸杞叶粉添加量增加显著（P<0.05）增大；当添加量不超过1.0%时，枸杞叶粉对面包的比容、弹性、硬度、咀嚼性和老化速度没有显著（P>0.05）影响; 感官评价综合得分在枸杞叶粉添加量为1.0%时达到最高值89.66分; 枸杞叶粉的加入明显提高了面包皮和芯中总酚的含量，增强了面包DPPH和ABTS自由基清除能力。因此，无果枸杞叶粉可用于功能型面包的制作。

Effects of the Leaf Powder of Fruitless Wolfberry Tree on the Rheological Behavior of Dough and Qualities of Bread

The leaf powder of fruitless wolfberry tree was added to the special wheat flour for bread, and the effects of 0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5% and 3% of leaf powder on the rheological properties and dynamic viscoelasticity of wheat dough were studied, and bread specific volume, texture, aging speed, sensory quality, the content of phenolic substances in the crust and core and the influence of antioxidant capacity were determined, in order to provide theoretical basis and practical guidance for the development of functional bread. The results showed that the addition of leaf powder of fruitless wolfberry tree reduced the water absorption of wheat flour from 51.60% to 47.20%, and the storage modulus and elastic modulus of the dough increased significantly with the addition of the leaf powder (P<0.05). When the addition amount was not more than 1.0%, leaf powder had no significant effect on the specific volume, elasticity, hardness, chewiness and aging speed of bread (P>0.05). The comprehensive score of sensory evaluation reached the highest value of 89.66, when the addition amount of the leaf powder was 1.0%. The addition of wolfberry leaf powder significantly increased the content of total phenols in the crust and core, and enhanced the scavenging ability of DPPH and ABTS free radicals of the bread. Therefore, leaf powder of wolfberry tree can be used in the production of functional bread.