Formula Optimization and Quality of Bread with Agriophyllum squarrosum

Abstract

A kind of Agriophyllum squarrosum bread (SMMB) was developed with Agriophyllum squarrosum flour and wheat flour as main raw materials. In this study, the formula of SMMB was optimized by single factor tests and response surface test. Then the texture, color and flavor of SMMB under optimized condition were compared with traditional bread (BMB) by using texture analyzer, colorimeter and gas chromatography-ionmobility spectrometry (GC-IMS). The results showed that when the proportion of Agriophyllum squarrosum flour in the mixed powder was 19.1%, and based on the total amount of mixed powder, adding of 2.5% yeast, 14.5% sugar, 10% butter, 1% edible salt, 0.5% ameliorant as well as 50% water, the SMMB was golden in color, full in shape, exquisite and uniform in internal organization, and had a unique flavor of Agriophyllum squarrosum. The SMMB also had the highest sensory score of 86.96 under the optimized condition. Compared with BMB, the color of SMMB was obviously different with decreased lightness, but increased redness and yellowness. The hardness, cohesion and elasticity were also increased in SMMB. The main flavor substances of the two types of bread were similar, but the contents of alcohols, aldehydes and ketones in SMMB were relatively higher, while the contents of esters and heterocyclic substances were lower than that of BMB. The different relative contents of flavor substances endowed SMMB with higher mellow, citrus, grass and malty flavor, while the flavor of ester, nutty and toasty was lower. This project would provide a theoretical basis for the application of Agriophyllum squarrosum in bread.

Keywords

• agriophyllum squarrosum
• bread
• formula optimization
• response surface test
• quality