Use of tea fibers as a source of dietary fiber in wheat flour and bread

Ari Akin, Pervin; Tayfun, Kubra; TAMER, UĞUR; BOYACI, İSMAİL

doi:10.1002/cche.10444

Use of tea fibers as a source of dietary fiber in wheat flour and bread

Ari Akin P., Tayfun K. E., TAMER U., BOYACI İ. H.

CEREAL CHEMISTRY, cilt.98, sa.5, ss.1049-1058, 2021 (SCI-Expanded, Scopus)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 98 Sayı: 5
Basım Tarihi: 2021
Doi Numarası: 10.1002/cche.10444
Dergi Adı: CEREAL CHEMISTRY
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
Sayfa Sayıları: ss.1049-1058
Anahtar Kelimeler: baking, dough, quality, rheology, tea fiber, wheat, APPLE POMACE, ANTIOXIDANT ACTIVITY, SENSORY PROPERTIES, BAKING, PERFORMANCE, FRACTIONS, QUALITY, PROFILE
Hacettepe Üniversitesi Adresli: Evet

Özet

Background and objectives Tea fiber is a co-product of black tea production. It is a cheap and good source of fiber and polyphenols. In this study, the impact of finely ground tea fiber addition (2.5, 5.0, 7.5, and 10.0%) on wheat dough and bread was evaluated.