Abstract
Effects of powdered green tea added to the dough on qualities of breads were investigated.Changes in vitamin C and chlorophyll contents during fermentation were also examined. Results obtained were as follows:
1) The dough which was prepared by addition of 1.5% powdered green tea, i. e., the green dough was expanded or puffed as well as the white dough. When the amount of the tea powder added was increased to 3 or 5 %, the expansion on puffing process appeared to be suppressed. It turned out that tannic acids involved in the puffing process and seemingly inhibited the expansion.
2) When ascorbic acid was added to the green dough containing 1.5% tea powder, about 70%of ascorbic acid was remained in the bread after baking. The contents of chlorophyll and tannic acids were not precisely determined because it was difficult to sufficiently extract them from the after dough.
3) A sensory test of breads made from doughs containing tea powder showed that the bread containing 1.5% tea powder was favourable on the color of internal part, taste, texture and flavor. A sensory test of staled breads revealed that breads containing tea powder remained in rather higher quality of tissue, flavor and texture than white breads, except taste.
