Tea catechins: Their stability and roles in breadmaking process and effects on the bread quality

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.