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- Title
Effects of compound thickener on the quality of green tea bread.
- Authors
LIN Juanjuan; WANG Jibiao; LIN Jiancheng; GUO Jiguang
- Abstract
Green tea bread without thickener was used as the control, the effects of sodium alginate, xanthan gum and guar gum on the sensory score and hardness of green tea bread were analyzed. The best combination of compound thickener was determined by response surface test, followed by the verification tests. The results showed that, in the single factor test, three thickeners could reduce the hardness, improve the taste and delay the aging of bread within the optimal addition range. After mixing, the correlation and stepwise regression analysis were carried out between sensory score of green tea bread and four texture characteristics, and the hardness which significantly influenced the sensory score was selected as the response value. The optimum combination of compound thickener was determined as follows : sodium alginate 0.141%, xanthan gum 0.097% and guar gum 0.196%. The green tea bread made with this combination had obvious advantages in sensory score, hardness, specific volume, water content and anti-aging. The quality of bread was greatly improved. The study lays a foundation for future research and development of green tea bread.
- Subjects
GREEN tea; XANTHAN gum; THICKENING agents; GUAR gum; BREAD; BREAD quality
- Publication
China Food Additives, 2023, Vol 34, Issue 1, p239
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.01.029