Effects of Green Tea Extract on Large-deformation Rheological Properties of Steamed Bread Dough and Some Quality Attributes of Steamed Bread

ANANINGSIH, VICTORIA KRISTINA and Zhou, Weibiao (2011) Effects of Green Tea Extract on Large-deformation Rheological Properties of Steamed Bread Dough and Some Quality Attributes of Steamed Bread. 11th International Congress on Engineering and Food “Food Process Engineering in a Changing World”. ISSN 978-960-89789-3-5

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Abstract

Fortification of green tea extract (GTE) into bakery products can enhance the nutritional value of the products because it contains tea catechins that may provide health benefits such as anti- oxidative, anti-carcinogenic, anti-microbial, anti-viral and anti-inflammatory [1]. Previous researches have shown that GTE addition might affect baked bread and dough matrix [2]. The possible mechanisms behind included the interaction between tea catechin and gluten proteins during dough development, the inhibition of a-amylase activity by tea catechins, and the reduced yeast activity to produce adequate gas for leavening. This inhibition may decrease volume expansion during proofing, therefore contributing to smaller bread volume [2]. However, the effects of GTE on the processing and product characteristics of steamed bread have not been studied to date. This research aimed to investigate the effects of green tea extract on large-deformation rheological properties of soft dough through farinograph, and specific volume and textural properties of steamed bread.

Item Type: Article
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Ms Kristina Ananingsih
Date Deposited: 09 May 2018 22:13
Last Modified: 15 Oct 2019 07:43
URI: http://repository.unika.ac.id/id/eprint/15924

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