Effect of Ultramicro Tea Powder on Quality and Starch Digestion Properties of Whole-wheat Bread

Abstract

Abstract: Effects of different amounts of ultramicro green tea powder and black tea powder (0.5-2.0 g/100 g flour) on the baking characteristics and antioxidant capacity of whole-wheat bread were studied. Besides, starch digestive properties of tea whole-wheat bread with different amounts of ultramicro tea powder were detected by the gastrointestinal tract simulation in vitro. The results indicated that type and addition level of tea powder could significantly affect the specific volume, moisture content, color and texture of the whole-wheat bread. Meanwhile, with increase of ultramicro tea powder addition, the total tea polyphenols contents (0.87-1.87 g/100 g dry weight), DPPH free radical scavenging activity (0.45-1.25 g DPPH/100 g dry weight) and resistant starch content (1.28-17.22 g/100 g dry weight) of whole wheat bread increased obviously. The finally result showed that ultramicro black tea powder at 2.0% addition level could greatly improve the baking properties and antioxidant properties of whole-wheat bread, and inhibit the starch digestion properties.

Key words: ultramicro tea powder, whole-wheat bread, textural, starch digestion

CLC Number:

TS213.2

References

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