Effects of green and black tea on total phenolic content and textural properties of bread

Abstract

In this study, the effects of adding green and black tea on the quality of bread were investigated. The green tea bread and black tea bread were made with the same concentration of tea water extract. The total phenolic content was detected by the Folin-phenol reagent method. The texture of bread was measured by a texture analyzer. Tea powder was extracted with boiling water at a 1:10 ratio (w/v) for producing the bread. The green tea bread (551.75μg/g) showed a higher level of total phenolic content than the black tea bread (269.96μg/g). The addition of both green tea and black tea could change the porosity of the bread. The hardness, gumminess, adhesiveness, and chewiness of the bread significantly increased after the addition of tea water extract. The texture of the green tea bread is better than that of the black tea bread. Our results suggest that green and black tea extract may act as functional materials to improve the nutrition of the bread.