Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《China Tea Processing》 2011-03
Add to Favorite Get Latest Update

Review of Researches on the Incorporation of Tea with Bakery Food

ZHU Yue-jin1,ZHANG Hai-hua1,2,ZHANG Shi-kang1,HUANG Yun-yun1,2(1.Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;2.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)  
Recently,tea taken by traditional drinking is transferring to modern eating mode.Base on the combined reality of tea and bakery food,the incorporation of tea with bakery food and their interactions on the final baked food products were discussed in this paper.In detail,the effect of tea incorporation on the quality of bakery food and on the rheological properties of dough for bakery food were concluded,and thermal stability of active components of tea during baking and the types of final baking products was elaborated.Furthermore,some suggestions on the further researches were provided.
【Fund】: 农业科技成果转化基金项目(2010GB24420685)
【CateGory Index】: TS201.2
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【Citations】
Chinese Journal Full-text Database 6 Hits
1 DONG Rui-xia et al(School of Environment Engineering,Lishui Vocational and Technical College,Zhejiang,Lishui 323000);Preparation on Cookie Made with Black Tea[J];Journal of Anhui Agricultural Sciences;2010-21
2 Wang Wenming,Zhou Yibin(Department of Food Science,Anhui Agriculture University,Hefei 230036,China);Effect of Tea Polysaccharide on Rheology of Wheat Flours[J];Food and Fermentation Industries;2007-03
3 QIN Si,WU Xiao-li,WU Xu,LIU Yan,WU Wei-guo* (Faculy of Food Science and Technology,Hunan Agricultural University, Changsha 410128,China);Application of tea polyphenol to Chiffon cake[J];Science and Technology of Food Industry;2008-05
4 SUN Ke-xiang,JI Hong-fang,ZHANG Ling-wen,LU Fei(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,Henan,China);PROCESSING TECHNIQUE FOR MUNG BEAN CAKE WITH BILUOCHUN TEA[J];Food Research and Development;2009-08
5 XIA Li-fei1 LI Jia-hua2 (1.Tea Research Institute, Yunnan Academy of Agriculture, Menghai, 666201; 2. Yunnan Agriculture University, Kunming, 650201);Research to manufacturing of moon cake made with tea and ham[J];Food Science and Technology;2004-01
6 YANG Yongqing,ZENG Shaoying(Fuqing College,Fujian Normal University,Fuqing350300);The production technology of the tea flavor bread[J];Science and Technology of Cereals,oils and Foods;2003-06
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 WANG Bin~1,ZHU Yue-jin~1,ZHANG Shi-kang~1,PAN Qiu-yue~2 (1.Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China; 2.Zhejiang Economic & Trade Polytechnical,Hangzhou 310018,China);Effect of Green Tea Powder on the Volatile Flavor Constituents of the Moon Cake Shell[J];China Tea Processing;2011-01
2 HUANG Xiao-jie et al(Chemistry Department,Hanshan Normal University,Chaozhou,Guangdong 521041);The Preparation of Special Sanitarian Fenghuang Tea Cake[J];Ningxia Journal of Agriculture and Forestry Science and Technology;2011-03
3 GUO Min,JIN Xiao-hui(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710062,China);Research on the processing technology of the coagulating goat milk with tea[J];China Dairy Industry;2007-12
4 Zhang Xuxia Dong Haizhou Liu Chuanfu(College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China);Study on a New-type Health Care Moon Cake[J];Food and Fermentation Industries;2006-09
5 Liu Chuanfu,Dong Haizhou,Zhang Xuxia,Ye Xian (College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China);Optimization of Preparation Conditions for Mooncake Syrup[J];Food and Fermentation Industries;2007-02
6 XIAO Shao-xiang 1 SHENG Can-mei 2 (1.Hunan Science & Agricultural College,Changsha,Hunan 410004,China;2.Depa rtment of Biology and Light Industry, Changsha University of Science and Technology, Changsha,Hunan 410076,Chin a);Preparation of bean dregs biscuit without sugar[J];Food and Machinery;2004-04
7 QIN Si,WU Xiao-li,WU Xu,LIU Yan,WU Wei-guo* (Faculy of Food Science and Technology,Hunan Agricultural University, Changsha 410128,China);Application of tea polyphenol to Chiffon cake[J];Science and Technology of Food Industry;2008-05
8 ZHANG Xin-fu,WANG Yu,YANG Shao-lan,DING Zhao-tang(College of Landscape and Horticulture,Qingdao Agricultural University,Qingdao 266109,China);Study on development of cookie made with green tea[J];Science and Technology of Food Industry;2009-05
9 TANG Chang-bo,LIU Chen(Suzhou Vocational College,Suzhou 212204);Processing of mulberry healthy cake[J];Food Science and Technology;2011-03
10 YANG Li-rong1,CHANG Hong2,LI Cai-xia1,HE Yun-jie1(1.College of Food Science and Engineering,Shanxi Agricultural University,Taigu Shanxi 030801,China;2.College of Life Science,Shanxi Agricultural University,Taigu Shanxi 030801,China);The Research on Chiffon Cake[J];Journal of Shanxi Agricultural University(Natural Science Edition);2010-06
【Secondary Citations】
Chinese Journal Full-text Database 10 Hits
1 Wu Jinzhong;The relati onship between Aroma and molecular Structure[J];Journal of Anhui University(Natural Sciences);1990-04
2 JIANG Hong-bo et al (Food Science and Engineering Department, College of Life Science, Yangtze University,Jingzhou,Hubei 434025);Extraction of Dietary Fiber from Corncob and its Effect on the Quality of Bread[J];Journal of Anhui Agricultural Sciences;2005-10
3 HUI Rui-huaHOU Dong-yanLI Tie-chunGUAN Ch ong-xin (Department of chemistry, Anshan Normal University,Anshan Liaon ing 114005,China);Studyies on Chemical Components of Natural Tea[J];Journal of Anshan Teachers College;2002-01
4 ZHENG Ya-qin(College of Agriculture and Forestry Science, Linyi Normal University, Linyi 276003, China);Technique of Process and Preservation of Organic Tea[J];Storage and Process;2005-04
5 GUO Rui~(1,2),DING En-yong~1(1.Key Laboratory of Cellulose and Lignocellulosics Chemistry,Guangzhou Institute of Chemistry,Chinese Academy of Sciences,Guangzhou 510650,China;2.Graduate School of the Chinese Academy of Sciences,Beijing 100039,China);Structure performance and applications of xanthan gum[J];China Surfactant Detergent & Cosmetics;2006-01
6 ZHENG Qiang; ZHAO Tiejun(Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027);DYNAMIC RHEOLOGICAL BEHMIOR AND PHASE-SEMRATION OF MULTICOMPONENT/MULTIPHASE POLYMERS[J];CHINESE JOURNAL OF MATERIAL RESEARCH;1998-03
7 WANG Dong feng 1,3 ,LI Jun 2,WANG Chang hong 1, ZHAO Gui wen 3 JIN Yong 2,CHENG Ding ding 1,YE Sheng 1 [WT6BX](1 Key Laboratory of Tea Biotechnology,Anhui Agricultural University,Agricultural Ministry of the Peoples Republic of China,;Study on the Component and Immune Activity of Polysaccharides from Tea[J];JOURNAL OF TEA SCIENCE;2000-01
8 LI Lei1, WANG Dong-feng1, ZHOU Xiao-ling1, DING Qing-bo2 (1.College of Food Science & Engineering Ocean University of China, Qingdao 266003, China; 2. Nutrition & Applied Science, Nestlé R&D Center Shanghai Ltd, Shanghai 201826, China);Study on Food Functionality of Tea Polysaccharides[J];Journal of Tea Science;2006-02
9 Wang Dongfeng;Xie Xiaofeng;Wang Shilin;Zheng Jun;Yan Jun;Yan Hongde;Wang Zenong(1 Department of Tea Scicoce,Anhui Agricultural University,Hefei 230036)(2 Kunming Institute of Botany,Academia Sinica,Kunming 650024);Composition and the Physical and Chemical Characteristics of Tea Polysaccharide[J];JOURNAL OF TEA SCIENCE;1996-01
10 Li Buqing;Zhang Huiling;Shu Qingling;Zhang Buchang;Ge Shengfang(Institute of Green Food Engineering,Anhui Academy of Agricultural Sciences,Hefei 230031);Studies on the Extraction of Polysaccharide From Middle and Lower Middle Grade Green Tea and the Effectiveness on Blood-glucose Depressing[J];JOURNAL OF TEA SCIENCE;1996-01
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved