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《China Tea Processing》 2011-03
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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
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