Use of tea fibers as a source of dietary fiber in wheat flour and bread

Ari Akin P., Tayfun K. E., TAMER U., BOYACI İ. H.

CEREAL CHEMISTRY, cilt.98, ss.1049-1058, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 98
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1002/cche.10444
  • Dergi Adı: CEREAL CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.1049-1058
  • Gazi Üniversitesi Adresli: Evet

Özet

Background and objectives Tea fiber is a co-product of black tea production. It is a cheap and good source of fiber and polyphenols. In this study, the impact of finely ground tea fiber addition (2.5, 5.0, 7.5, and 10.0%) on wheat dough and bread was evaluated.