CEREAL CHEMISTRY, vol.98, no.5, pp.1049-1058, 2021 (SCI-Expanded)
Article / Article
Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
baking, dough, quality, rheology, tea fiber, wheat, APPLE POMACE, ANTIOXIDANT ACTIVITY, SENSORY PROPERTIES, BAKING, PERFORMANCE, FRACTIONS, QUALITY, PROFILE
Hacettepe University Affiliated:
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.