Influence of black tea fractions addition on dough characteristics, textural properties and shelf life of wheat bread

Culetu, Alina (National Institute of Research and Development for Food Bioresources, IBA Bucharest, Romania) ; Duta, Denisa Eglantina (National Institute of Research and Development for Food Bioresources, IBA Bucharest, Romania) ; Andlauer, Wilfried (School of Engineering, HES-SO Valais-Wallis, HEI, HES-SO // University of Applied Sciences Western Switzerland)

Theanine (T) and polyphenols (P) enriched fractions obtained from decaffeinated black tea dust by fractionation on a XAD resin, were incorporated into wheat bread formulation. The effect on dough properties and quality characteristics of supplemented breads was investigated. The development time and mixing resistance of dough was significantly increased by P fraction addition, indicating a stronger dough structure. P inhibited the Gram-positive bacteria, while E. coli was only inhibited by T fraction. Addition of P fraction provided an extension of bread shelf life up to 4 days as compared to control bread, while T fraction increased shelf life for 1 day. P fraction hindered the retrogradation of amylopectin which had no antifirming effect in bread. During storage, starch retrogradation in P bread crumbs was significantly retarded as compared with the control. P fraction produced darker, harder and coarser crumb structure and lower loaf volume. Crumb hardness was negatively correlated with bread volume (r=−0.90, p<0.05). The electronic nose system discriminated the bread odor based on the fraction used. Bread samples of different storage times were distinguished by e-nose with discrimination index above 90.


Keywords:
Article Type:
scientifique
Faculty:
Ingénierie et Architecture
School:
HEI-VS
Institute:
Institut Technologies du vivant
Subject(s):
Ingénierie
Date:
2018-01
Pagination:
13 p.
Published in:
European Food Research and Technology
Numeration (vol. no.):
2018, vol. 44, no. 6, pp. 1133-1145
DOI:
ISSN:
1438-2377
External resources:
Appears in Collection:

Note: The status of this file is: public


 Record created 2018-12-11, last modified 2019-03-26

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