Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread

Food Chemistry

Volumn 194, Issue , 2016, Pages 1217-1223

  Zhu, Fan ^a   Sakulnak, Ratchaneekorn ^a   Wang, Sunan ^b  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b Canadian Food and Wine Institute Niagara College ^*  (Canada)

Author keywords

Black tea; Chinese steamed bread; Rheology; Sensory; Texture

Indexed keywords

AGENTS; FOOD PRODUCTS; GELATION; OSCILLATING FLOW; RHEOLOGY; SENSORY PERCEPTION; TEXTURES;

ANTI-OXIDANT ACTIVITIES; BLACK TEA; CHINESE STEAMED BREADS; DYNAMIC OSCILLATIONS; GELATINIZATION PROPERTIES; PHENOLIC ANTIOXIDANT; RHEOLOGICAL ANALYSIS; SENSORY;

ANTIOXIDANTS;

ANTIOXIDANT; BLACK TEA EXTRACT; FLAVONOID; GALLIC ACID; FOOD ADDITIVE; PHENOL DERIVATIVE; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; BREAD; CHEMICAL ANALYSIS; CHINESE STEAMED BREAD; COLOR; ELASTICITY; FLOW KINETICS; FOOD TEXTURE; GELATINIZATION; OSCILLATION; PRODUCT DEVELOPMENT; SENSORY EVALUATION; SHELF LIFE; STORAGE; TEA; VISCOSITY; WHEAT FLOUR; ANALYSIS; CAMELLIA SINENSIS; CHEMISTRY; COOKING; FERMENTATION; FLOUR; HUMAN; TASTE; WHEAT;

ANTIOXIDANTS; BREAD; CAMELLIA SINENSIS; COOKING; FERMENTATION; FLOUR; FOOD ADDITIVES; HUMANS; PHENOLS; PLANT EXTRACTS; TASTE; TRITICUM; VISCOSITY;

EID: 84941312549     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.110     Document Type: Article

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