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, 2021 (SCI İndekslerine Giren Dergi) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası:
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1002/cche.10444
  • Dergi Adı: CEREAL CHEMISTRY

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.