| 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. Copyright © 2006 Society of Chemical Industry |
