논문 상세보기
pp.311-316
This study was designed to investigate the effective ratio of healthy bread with green tea powder. The weight, volume, and color difference of bread with various contents of green tea powder were measured. And the picture of bread and the panel test were taken. To avoid the decrease of volume, the experiment was taken with active gluten. The weight of bread was increased and the volume was decreased significantly according to increase of green tea powder ratio. But, the volume of the group with active gluten (3%+ and 4%+) was higher than that of the group with green tea powder 2%. That is which the correction of the volume was taken by active gluten in green tea powder bread. In the result of panel test and volume measurement, addition of 3% green tea powder was appropriate, and the addition of active gluten corrected the decrease of volume. Therefore. using the green tea powder, the diversity of bread by functionality, nutritional composition, taste, color, flavor of green tea powder can be developed. This result will support the background the development of green tea bread of good quality.
