ROLES OF GREEN TEA EXTRACT IN IMPROVING THE QUALITY OF DOUGH AND STEAMED BREAD

Abstract

The quality attributes of dough and steamed bread with the fortification of green tea extract (GTE) have been investigated in this research via physicochemical and sensory analysis. GTE yielded a unique second peak in the farinograms. The large deformation rheological properties of steamed bread dough showed that increasing GTE concentration up to 0.5% produced higher stability and time to breakdown. Rheofermentograph characteristics presented that the fortification of GTE promoted dough development and did not affect the gassing power of yeast during proofing. GTE of up to 0.5% can be applied to enhance the nutritional value of steamed bread without adversely affecting the quality of the steamed bread in terms of specific volume, textures and sensory characteristics. Mathematical models for the stability of tea catechins as well as heat and mass transfer during steaming have been developed and the model outputs were in good agreement with the experimental data.