Effect of tea polysaccharide addition on the properties of bread made from two flours

Journal of Food Processing and Preservation

Volumn 33, Issue 6, 2009, Pages 798-813

  Zhou, Yibin ^a,b   Wang, Dongfeng ^a,b   Wan, Xiaochun ^a   Zhang, Li ^b   Du, Xianfeng ^a   Hu, Weisheng ^b  

^a OCEAN UNIVERSITY OF CHINA   (China)

^b ANHUI AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM;

EID: 71749120959     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2008.00312.x     Document Type: Article

References (31)

1. AACC. 1983. Approved Methods of the AACC, 8th Ed., Method 08-01, 44-15A, 46-13, 54-20, American Association of Cereal Chemists, St. Paul, MN.
2. ARMERO, E. COLLAR, C. 1998. Crumb firming kinetics of wheat breads with anti-staling. J. Cereal Sci. 28, 165 174.
3. BARCENAS, M.E. ROSELL, C.M. 2005. Effect of HPMC addition on the microstructure, quality and aging of wheat bread. Food Hydrocolloid. 19, 1037 1043.
4. BILIADERIS, C.G. 1992. Structure and phase transitions of starch in food systems. Food Technol. 6, 98 145.
5. BILIADERIS, C.G., IZYDORCZYK, M.S. RATTAN, O. 1995. Effect of arabinoxvlans on bread-making quality of wheat flours. Food Chem. 53, 165 171.
6. CHANG, R. 2002. Bioactive polysaccharides from traditional Chinese medicine herbs as anticancer adjuvants. J. Altern. Complem. Med. 8, 559 565.
7. CHEN, H.X., ZHANG, M. XIE, B.J. 2004. Quantification of uronic acids in tea polysaccharide conjugates and their antioxidant properties. J. Agric. Food Chem. 52, 3333 3336.
8. CHEN, H.X., ZHANG, M. XIE, B.J. 2005. Components and antioxidant activity of polysaccharide conjugate from green tea. Food Chem. 90, 17 21.
9. COLLAR, C., ANDREU, P., MARTINEZ, J.C. ARMERO, E. 1999. Optimization of hydrocolloid addition to improve wheat bread dough functionality: A response surface methodology study. Food Hydrocolloid. 13, 467 475.
10. CZUCHAJOWSKA, Z., POMERANZ, Y. JEFFERS, H.C. 1989. Water activity and moisture content of dough and bread. Cereal Chem. 66, 128 132.
11. DRAGSDORF, R.D. VARRIANO-MARSTON, E. 1980. Bread staling: X-ray diffraction studies on bread supplemented with alpha-amylases from different sources. Cereal Chem. 57, 310 314.
12. EVERY, D., GERRARD, J.A., GILPIN, M.J., ROSS, M. NEWBERRY, M.P. 1998. Staling in starch bread: The effect of gluten additions on specific loaf volume and firming rate. Starch/Stärke 50, 443 446.
13. GUARDA, A., ROSELL, C.M., BENEDITO, C. GALOTTO, M.J. 2004. Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloid. 18, 241 247.
14. HAYAKAWA, K., TANAKA, K., NAKAMURA, T., ENDO, S. HOSHINO, T. 1997. Quality characteristics of waxy hexaploid wheat (Triticum aestivum L.): Properties of starch gelatinization and retrogradation. Cereal Chem. 74, 576 580.
15. HUG-ITEN, S., ESCHER, F. CONDE-PETIT, B. 2003. Staling of bread: Role of amylose and amylopectin and influence of starch-degrading enzymes. Cereal Chem. 80 (6 654 661.
16. KROG, N., OLESEN, S.K., TOENAES, H. JOENSSON, T. 1988. Retrogradation of the starch fraction in wheat bread. Cereal Food. World 34 (3 281 283.
17. MAFFEZZOLI, A., KENNY, J.M. TORRE, L. 1995. On the physical dimensions of the Avrami constant. Thermochim. Acta 269/270, 185 190.
18. MICHNIEWICZ, J., BILIADERIS, C.G. BUSHUK, W. 1992. Effect of added pentosans on some properties of wheat bread. Food Chem. 43 (4 251 257.
19. MIYAZAKI, M., MAEDA, T. MORITA, N. 2004. Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities. Food Res. Int. 37, 59 65. (Pubitemid 38157673)
20. ROSELL, C.M., ROJAS, J.A. BENEDITO DE BARBER, C. 2001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloid. 15, 75 81.
21. SHARADANANT, R. KHAN, K. 2003. Effect of hydrophilic gums on the quality of frozen dough: II. Bread characteristics. Cereal Chem. 80 (6 773 780.
22. WANG, D.F., XIE, X.F., Wang, S.L., ZHENG, J. YAN, J. 1996. Composition and the physical chemical characteristics of tea polysaccharide. J. Tea Sci. 16, 1 8.
23. WANG, D.F., LI, J., Wang, C.H., ZHAO, G.W., JIN, Y., CHEN, D.D. YE, S. 2000. Study on the component and immune activity of polysaccharides from tea. J. Tea Sci. 20, 45 50.
24. WANG, D.F., WANG, C.H., LI, J. ZHAO, G.W. 2001. Components and activity of polysaccharides from coarse tea. J. Agric. Food Chem. 49, 507 510.
25. WANG, D.F., ZHOU, X.L., LI, L., HOU, Y.F., SUN, J.P. WANG, J.F. 2008. A rapid quantitative method for polysaccharides in green tea and oolong tea. Eur. Food Res. Technol. 226, 691 696.
26. ZELEZNAK, K.J. HOSENEY, R.C. 1987. Characterization of starch from bread aged at different temperatures. Starch/Stärke 39, 231 233.
27. ZHOU, J., DING, J.P., WANG, Z.N. XIE, X.F. 1997. Effect of tea polysaccharides on blood-glucose, blood lipid and immunological function of mice. J. Tea Sci. 17, 75 79.
28. ZHOU, P., XIE, M.Y. NIE, S.B. 2004. Analysis of structure of tea polysaccharide. Sci. China Ser. C. 34, 178 185.
29. ZHOU, X.L., WANG, D.F., SUN, J.P., PETER, B.C.L., LI, L., HOU, Y.F. WANG, J.F. 2007. Effects of soluble tea polysaccharides on hyperglycemia in alloxan-diabetic mice. J. Agric. Food Chem. 55, 5523 5528.
30. ZHOU, Y.B., WANG, D.F., ZHANG, L., DU, X.F. ZHOU, X.L. 2008. Effect of polysaccharides on gelatinization and retrogradation of wheat starch. Food Hydrocolloid. 22 (2 505 512.
31. ZOBEL, H. KULP, K. 1996. The staling mechanism. In Baked Goods Freshness E. Hebeda H. Zobel, eds Marcel Dekker, New York.