Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread

Summary The effects of green tea powder (GTP) on the properties of hard red winter (HRW) flour and Chinese steamed bread were investigated. GTP was blended with HRW flour at levels of 0.00, 1.00, 2.00, 3.00 and 4.00 g GTP/100 g wheat flour. With the addition of GTP, the maximum torque of flour becam...

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Bibliographic Details
Published in:International journal of food science & technology 2019-02, Vol.54 (2), p.576-582
Main Authors: Ning, Jingming, Hou, Gary G., Sun, Jingjing, Zhang, Zhengzhu, Wan, Xaiochun
Format: Article
Language:English
Subjects:
Antioxidant activity
Antioxidants
Bread
Flavor
Flour
Green tea
green tea powder
Guanosine triphosphate
Hardness
Powder
quality
Quality management
Resilience
Specific volume
steamed bread
Tea
Wheat
Winter wheat
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Summary:Summary The effects of green tea powder (GTP) on the properties of hard red winter (HRW) flour and Chinese steamed bread were investigated. GTP was blended with HRW flour at levels of 0.00, 1.00, 2.00, 3.00 and 4.00 g GTP/100 g wheat flour. With the addition of GTP, the maximum torque of flour became stronger. The resilience and degree of green colour of steamed bread increased, while hardness and chewiness decreased, with the addition of GTP. The addition of 1.00% GTP did not significantly affect the specific volume, but remarkably influenced the hardness and resilience of steamed bread. In steamed bread formulated with GTP, the antioxidant activity was 0.84 mm TE per g at 1.00% of GTP and increased with GTP levels. The steamed bread had a pleasant flavour, and the degree of overall liking of steamed bread increased with GTP levels to the maximum used in this work. Green tea powder increased the antioxidant activity of steamed bread, and did not affect the quality of steamed bread with a pleasant tea flavour.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14016