Please use this identifier to cite or link to this item: https://doi.org/10.1002/jsfa.2423
Title: Effects of green tea extract on the quality of bread made from unfrozen and frozen dough processes
Authors: Wang, R.
Zhou, W. 
Yu, H.-H.
Chow, W.-F.
Keywords: Bread firmness
Bread volume
Bread-making
Frozen dough
Green tea extract
Tea catechins
Issue Date: 30-Apr-2006
Source: Wang, R., Zhou, W., Yu, H.-H., Chow, W.-F. (2006-04-30). Effects of green tea extract on the quality of bread made from unfrozen and frozen dough processes. Journal of the Science of Food and Agriculture 86 (6) : 857-864. ScholarBank@NUS Repository. https://doi.org/10.1002/jsfa.2423
Abstract: Two different green tea extracts (GTE-A and -B) as a rich source of tea catechins were incorporated into a no-time bread-making process, where bread made from the unfrozen and frozen dough processes was compared by specific volume and texture profile. GTE-A and -B both exhibited significant effects on bread volume and firmness, but to a different extent. GTE-A with higher content of tea catechins (73%) at a level of 1.5 g kg-1 flour was found to lead to a significant reduction in bread volume in unfrozen dough process and an increment in firmness during storage for 4 days at ambient temperature (22°C). GTE-B, with a lower content of catechins (60%), had relatively mild effects on the bread quality. Significantly negative effects were evident starting at a higher level of 5.0 g kg-1 flour in unfrozen dough process. Frozen storage showed more predominant deteriorating effects than the GTEs over a period of 9 weeks frozen storage at -20°C. © 2006 Society of Chemical Industry.
Source Title: Journal of the Science of Food and Agriculture
URI: http://scholarbank.nus.edu.sg/handle/10635/93665
ISSN: 00225142
DOI: 10.1002/jsfa.2423
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