Improvement of Qualitative Properties in Bread Flour Gluten by Using Green Tea Infusion

Authors

  • N.G. Hovhannisyan, A.S. Aloyan

Keywords:

green tea infusion, long loaf, baking properties of flour, improving agent, baking technology

Abstract

It is recommended to use the green tea infusion as a functional component and an improving agent to upgrade the baking technology. Upon the conducted research the efficiency of applying the mentioned tincture has been justified. The qualitative indices of the product have been determined through the methods regulated with generally accepted standards. According to the laboratory evaluations conducted for baking technologies the physicochemical and organoleptic properties of the finished bread products have improved upon the use of green tea infusion.

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Published

2023-08-14

How to Cite

N.G. Hovhannisyan, A.S. Aloyan. (2023). Improvement of Qualitative Properties in Bread Flour Gluten by Using Green Tea Infusion. AgriScience and Technology, 1(73). Retrieved from https://journal.anau.am/index.php/anau/article/view/283

Issue

Vol. 1 No. 73 (2021): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.