Effect of Chuzhou Chrysanthemum Powder on Dough Properties and Flavor and Antioxidant Activity of Bread

Abstract

In order to explore the effect of Chuzhou chrysanthemum powder application in bread processing on dough characteristics and bread flavor and antioxidant activity, the thermal and mechanical properties of dough with added Chuzhou chrysanthemum powder were measured using Mixolab 2, and the volatile flavor compounds in the resulting bread were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). In addition, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) cation radical scavenging capacity and the total flavonoid content of the bread were determined. The results showed that the water absorption rate of dough significantly increased while the peak viscosity and setback of starch decreased upon addition of Chuzhou chrysanthemum powder. Compared with the control bread, the content of flavor components in Chuzhou chrysanthemum incorporated bread was higher, and d-camphor was found to be the characteristic flavor component of Chuzhou chrysanthemum. The volatile flavor components in the samples with and without Chuzhou chrysanthemum were obviously different according to principal component analysis (PCA). The total flavonoid content of Chuzhou chrysanthemum incorporated bread was 260.47 mg/100 g, which was significantly higher than that of the control bread, and the DPPH and ABTS cation radical scavenging activities were higher than those of the control bread. In conclusion, addition of Chuzhou chrysanthemum powder to bread can enrich the flavor components and improve the antioxidant activity of bread, which provides a reference for the application of Chuzhou chrysanthemum in bakery foods.

Keywords

• bread; chuzhou chrysanthemum; mixolab; antioxidant properties; gas chromatography-ion mobility spectrometry; flavor