Effect of Superfine Tea Powder on Quality and Starch Digestion Properties of Whole-Wheat Bread

被引：2
|
作者：
Wang Y. [1 ]
Tu Z. [1 ]
Ye Y. [1 ]
机构：
[1] Tea Research Institute, China Academy of Agricultural Sciences, Hangzhou
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 01期
关键词：
Starch digestibility; Superfine tea powder; Texture; Whole-wheat bread;
D O I：
10.7506/spkx1002-6630-20191204-046
中图分类号：
学科分类号：
摘要：
The effects of adding different amounts of superfine green tea powder or black tea powder (0.5-2.0 g/100 g of flour) on baking characteristics and antioxidant capacity of whole-wheat bread were studied.Meanwhile, starch digestion properties of whole-wheat bread with different amounts of superfine tea powder were detected by simulated gastrointestinal digestion in vitro.The results indicated that the type and addition amount of tea powder could significantly affect the specific volume, moisture content, color and texture of whole-wheat bread.In addition, the total tea polyphenol content(0.87-1.87 g/100 g), 1,1-diphenyl-2-picrylhydrazy radical scavenging activity (0.45-1.25 g/100 g) and resistant starch content(1.28-17.22 g/100 g) obviously increased with increasing addition level of superfine tea powder.In general, superfine black tea powder at an addition amount of 2.0% could greatly improve the baking and antioxidant properties of whole-wheat bread, and inhibit the starch digestion properties. © 2021, China Food Publishing Company. All right reserved.
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页码：79 / 85
页数：6
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