Effect of catechins on the quality properties of wheat flour and bread

Abstract

Catechin monomers and their combinations were incorporated into dough and bread to investigate their effects on the properties of dough and quality of bread. Rheological analysis showed that catechins generally increased dough stability time, dough tenacity (P), elastic modulus and viscous modulus and decreased dough development time, dough extensibility (L), swelling index (G) and deformation energy. Gallated catechin-supplemented samples presented lower dough development time, L and G values, higher P and P/L values than non-gallated ones. The addition of catechins altered specific volume and colour of bread but had no effects on moisture content. Bread with EGCG monomer or its combinations had lower specific volume. Bread hardness increased and springiness decreased with catechin addition. Incorporating catechins enhanced the tea polyphenol and catechin content in bread, especially in the bread crumb. Catechins increased the antioxidant activity of bread. Therefore, catechins changed the rheological properties of dough and the quality of bread.

Effects of dietary fibres, polyphenols and proteins on the estimated glycaemic index, physicochemical, textural and microstructural properties of steamed bread

“…Similar results showed that the addition of ginseng insoluble dietary fibre to bread induced an increase in hardness and chewiness and a decrease in springiness and resilience (Jiang et al, 2021). Pan et al (2021) found that the hardness and springiness of catechinadded steamed bread were reduced and the chewiness increased. Zhang et al (2023) also showed that the addition of barley protein increased the hardness and chewiness and decreased the cohesiveness of bread.…”

“…Textural properties are the main quality parameters of steamed bread, including hardness, springiness, chewiness, resilience and cohesiveness. Among them, hardness and springiness are usually used as criteria for judging the quality of steamed bread, and chewiness is positively correlated with hardness (Azeem et al ., 2021; Pan et al ., 2021).…”

“…protein-starch gel formed by the protein and starch chains could give the sample a higher hardness value and the addition of protein led to the disruption of the gluten structure and the formation of a denser pore structure (Ni et al, 2020;Pan et al, 2021;Meng et al, 2022;Zhang et al, 2023).…”

Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread

“…Oleuropein content and antioxidant activity Generally, functional ingredients undergo degradative reactions during breadmaking, as reported for high molecular weight β-glucans (Cleary et al, 2007) and catechins (Pan et al, 2022) added to bread formulations, resulting in chemical derivates with limited nutritional values.…”

Effect of Green Tea Extract Concentrations on Sourdough Bread with Lactiplantibacillus plantarum

“…Besides, it is known that a strong relationship is established between the structure and activity of different compounds thanks to the DPPH method (Ning et al, 2017). Pan et al, (2022) examined the effect of catechins on wheat bread quality in their study. In the study, the antioxidant activity values in the bread crumbs in the control breads were 0.74 mg TE/g, while the antioxidant value in the catechin-containing bread crumbs was 14.36-19.82 mg TE/g.…”