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, vol.98, pp.1049-1058, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 98
  • Publication Date: 2021
  • Doi Number: 10.1002/cche.10444
  • Journal Name: CEREAL CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.1049-1058
  • Gazi University Affiliated: Yes

Abstract

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.