茶叶学报2018，Vol.59Issue(4)：229-232,4.
超微绿茶粉对面包品质与抗氧化特性的影响
Effect of Superfine Green Tea Powder Addition on Quality and Antioxidant Property of Bread
摘要
Abstract
Superfine green tea powder was added for improvements on sensory quality and antioxidant property of the wheat bread.Addition of the powder at 0, 1％, 2％ 3％, 4％ or 5％in the flour prior to bread-making was implemented for the sensory evaluation and texture profile analysis on quality of bread, and antioxidant property via DPPH+scavenging test.A significant effect on the bread quality was observed with all levels, especially at 3％, of the addition.On the textural measurements, the more added powder the higher hardness and chewiness, while the lower the springiness, of the baked bread were resulted.At 5％ addition, significant changes on the parameters occurred (P＜0.05) , but the response on resilience was inconsistent.The water extract of the powder-added bread exhibited a significantly increased DPPH+scavenging capacity over that of the blank at P＜0.05.关键词
超微绿茶粉/面包/品质/抗氧化Key words
superfine green tea powder/bread/quality/antioxidant分类
轻工纺织引用本文复制引用
宋振硕,杨军国,张磊,林清霞,陈林..超微绿茶粉对面包品质与抗氧化特性的影响[J].茶叶学报,2018,59(4):229-232,4.基金项目
福建省属公益类科研院所基本科研专项(2015R1012-8、2017R1012-3). （2015R1012-8、2017R1012-3）
