Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/28282
Title: Tea catechins: Their stability and roles in breadmaking process and effects on the bread quality
Authors: WANG RONG
Keywords: Tea catechins, stability, modeling, breadmaking, bread quality, dough property
Issue Date: 14-Dec-2007
Source: WANG RONG (2007-12-14). Tea catechins: Their stability and roles in breadmaking process and effects on the bread quality. ScholarBank@NUS Repository.
Abstract: Tea catechins have potential health benefits. Due to that the role of tea catechins in breadmaking system has not been well documented to date, this research aims to study the stability of tea catechins in breadmaking process, and to investigate their role and effects on dough property and bread quality. Mathematical modeling on the stability of tea catechins accounting for simultaneous degradation and epimerization were established. It was found that tea catechins caused reduction in bread volume but increase in crumb firmness. These results may be explained by the combined effects of tea catechins on gluten protein, starch property and alpha-amylase activity in breadmaking.The employed methodologies in this research provide useful references for other similar studies involving natural antioxidants in food systems. The scientific knowledge and generated data may be useful for the regulation of functional ingredients/foods, which is on high demand and under development around the world.
URI: http://scholarbank.nus.edu.sg/handle/10635/28282
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Wang rong01_title_publications_table of content_summary_list of tables & figures.pdf49.49 kBAdobe PDF

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Wang rong02_Ch1_introduction_Ch2_literature review.pdf356.29 kBAdobe PDF

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Wang rong03_Ch3_stability of tea catechin in bread.pdf206.57 kBAdobe PDF

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Wang rong04_Ch4_modeling of tea catechins in aqueous system.pdf208.2 kBAdobe PDF

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Wang rong05_Ch5_modeling of tea catechin in bread making system.pdf108.77 kBAdobe PDF

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Wang rong06_Ch6_effect of GTE on the quality of bread made unfrozen & frozen dough processes.pdf195.7 kBAdobe PDF

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Wang rong07_Ch7_sensory quality of bread with GTE.pdf256.84 kBAdobe PDF

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Wang rong08_Ch8_interaction of tea catechins with the active glutathiones in dough development.pdf176.65 kBAdobe PDF

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Wang rong09_Ch9_effect of tea catechins on wheat starch properties.pdf271.64 kBAdobe PDF

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Wang rong10_Ch10_conclusions & recommendations_references_appendices.pdf321.21 kBAdobe PDF

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