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Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread
Author(s) -
Ning Jingming,
Hou Gary G.,
Sun Jingjing,
Zhang Zhengzhu,
Wan Xaiochun
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14016
Subject(s) - chewiness , steamed bread , food science , wheat flour , gtp' , chemistry , bread making , biochemistry , enzyme
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 m m 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.