In order to investigate the effects of celery powder (CP) on bread quality, wheat flour was replaced by CP which was produced from two celery varieties (‘Jinnan Shiqin’ and ‘Ventura’) at different levels (1, 2, 3 and 5/100 g flour). For both kinds of CPs, Mixolab analysis showed that the water absorption of dough increased with the increase of CP, while the protein network weakening (C2), peak viscosity (C3) and crystallinity of starch (C5–C4) decreased. The specific volume of bread decreased at higher CP level, whereas its crumb hardness and chewiness showed a reverse trend. The addition of CP significantly increased the total phenolics content of bread, and thus caused a significant improvement in antioxidant activities. The addition of CP significantly reduced the content of rapidly digestible starch in bread, while the contents of slowly digestible starch and resistant starch were increased. Additionally, bread prepared with a higher CP content showed a lower predicted glycaemic index. Based on the results of sensory analysis, bread incorporated with 2 g/100 g flour for ‘Jinnan Shiqin’ or 1 g/100 g flour for ‘Ventura’ didn’t show significant effect on its overall acceptability. The present study indicated that addition of CP could be an effective way to produce a bread with higher antioxidant activity and lower starch digestibility.

中文翻译：

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芹菜粉对小麦面团特性以及面包的质地，抗氧化剂和淀粉消化率特性的影响。

为了研究芹菜粉（CP）对面包品质的影响，用小麦粉代替了CP，小麦粉是由两种芹菜品种（“晋南世琴”和“ Ventura”）以不同的水平（1、2、3和5）生产的/ 100克面粉）。对于这两种CP，Mixolab分析表明面团的吸水率随CP的增加而增加，而蛋白质网络的减弱（C2），峰值粘度（C3）和淀粉的结晶度（C5-C4）降低。在较高的CP水平下，面包的比容降低，而面包屑的硬度和咀嚼性却呈现相反的趋势。CP的添加显着提高了面包中总酚含量，因此导致抗氧化剂活性显着提高。CP的添加显着降低了面包中快速消化淀粉的含量，增加了慢消化淀粉和抗性淀粉的含量。另外，具有较高CP含量的面包显示较低的预测血糖指数。根据感官分析的结果，掺入2 g / 100 g面粉的“津南世琴”面包或掺入1 g / 100 g面粉的“ Ventura”面包对面包的整体可接受性没有显着影响。本研究表明，添加CP可能是生产具有较高抗氧化活性和较低淀粉消化率的面包的有效方法。掺入2克/ 100克面粉的“济南时琴”面包或掺入1克/ 100克面粉的“文图拉”面包，对其整体可接受性没有显着影响。本研究表明，添加CP可能是生产具有较高抗氧化活性和较低淀粉消化率的面包的有效方法。掺入2克/ 100克面粉的“济南时琴”面包或掺入1克/ 100克面粉的“文图拉”面包，对其整体可接受性没有显着影响。本研究表明，添加CP可能是生产具有较高抗氧化活性和较低淀粉消化率的面包的有效方法。