Effects of Tea Insoluble Components on Rheological Characteristics of Dough
Hu Jianhui
Xu Chen
Zhu Yashu
Abstract：The crude fiber and water -insoluble protein extracted from tea were added into high -and low-gluten wheat flours respectively at 0, 0.9%, 1.8%and 2.7%levels.And then the effects of their ad-dition on rheological characteristics of mixed dough were studied with farinograph and extensograph .The re-sults showed that the addition of tea crude fiber into low -and high-gluten flours had mainly negative influ-ences to rheological characteristics of mixed dough;the tolerance degree of high-gluten wheat flour was supe-rior to that of low-gluten one .After adding water -insoluble tea protein into low -gluten wheat flour , the change trends of dough rheological characteristics were also mainly negative .For high-gluten wheat flour , a small amount of water-insoluble tea protein didn ’t reduce the dough extensibility ,and increased the resistance to extension;but when the additive amount was too large , the rheological characteristics of the mixed dough de-clined.Overall, the effects of water-insoluble components from tea were mostly negative on dough rheological characteristics .
Keywords：Crude fiberTea proteinDoughFarinograph characteristicsExtensograph characteristics
Publication Date：2014-10-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：4( 26-29 )