Combined effects of added beta glucan and black tea in breads on starch functionality.

Abstract

Bread and tea are usually consumed separately, but there may be different food-matrix interactions and changes in starch characteristics when they are combined in bread. This study developed breads (white bread, WF; black tea, BT; beta glucan, βG; beta glucan plus black tea, βGBT) and determined their starch functionalities. Breads were developed using a… (More)
DOI: 10.3109/09637486.2014.971225

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