Effect of Green Tea Powder on Dough Rheological Properties and Chiffon Cake Quality
Green tea powder (GTP) maintains practically the complete chemical composition of the natural green tea.The morphological properties undergo significant changes when it is ground, resulting in more food processing properties as the size of the particles have a narrow and uniform distribution.In order to improve the biological health benefits of cake products, functional ingredient additives, such as polyphenols, protein and dietary fiber had been mixed with wheat flour.In wheat flour-water systems, the rheological properties are important for the production of good products as the cake-making process is influenced by them.However, there is limited data related to GTPs effect on the rheological properties of green tea-wheat dough.This paper studied the influence of GTP concentration on dough rheological properties and the quality of chiffon cakes.It aims to investigate the application of GTP in wheat dough and establish a basis for future uses of GTP in wheat dough in cake making.
HU Jianhui LI Chunlei NI Dejiang CHEN Yuqiong ZHANG Xinfu
College of Horticulture, Qingdao Agricultural University, Qingdao 266109, P.R.China;College of Horti Tea Research Institute, Weifang University of Science & Technology; Shouguang City, Shandong Provinc College of Horticulture and Forestry Science, Huazhong Agricultural University;Key Laboratory of Hor College of Horticulture, Qingdao Agricultural University, Qingdao 266109, P.R.China
国际会议
International Tea Symposium 2014(ITS 2014)(国际茶叶学术研讨会)
杭州
英文
299-302
2014-09-10（万方平台首次上网日期，不代表论文的发表时间）